We consume most of our unneeded calories in our desserts over the Thanksgiving Holiday. Well now you don’t have to!
Here are some great recipes that will taste amazing and not leave you with a sugar hangover!
Pumpkin Pie Bites:
Ingredients
1 15 oz can of pumpkin
Directions:
Preheat oven to 350.
In a food processor, combine all the ingredients and blend until smooth.
Spoon the mixture into lined or silicone muffin pans.
Bake for 20-25 minutes.
Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, then place in the fridge so they can harden a little.
To make the whip topping, place coconut milk, vanilla, and maple syrup in a mixing bowl. Use your mixer and mix on medium to medium high until it becomes a “whip” like texture. Place on top of the pumpkin bites and sprinkle a little cinnamon on the top for extra enjoyment!
Gingerbread Bars …
Ingredients:
Cake:
1 cup pumpkin puree
1 cup Almond Butter
1 Tablespoon of grade B Maple Syrup
1/4 cup honey
2 large eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cardamom
1/2 teaspoon lemon zest
Frosting:
1/3 cup grass-fed butter
1/2 cup coconut oil
1/2 tablespoon honey
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
Garnish with Pecans
Directions:
1. Preheat oven to 350F.
2. In a medium-sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven-safe baking dish. Bake until completely cooked through, about 30 minutes.
3. Place the butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!
4. Allow the cake to cool completely. Completely. Dollop a spoonful of frosting onto each square and top with a nut.
5. When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.
Caramel Apple Bars Courtesy of Cleaneatingwithadirtymind
Caramel Topping
Ingredients:
1/2 cup grass-fed butter (or ghee)
1 cup coconut palm sugar
1/2 cup canned coconut milk, full fat (room temp.)
3 cage-fee egg yolks
few pinches of sea salt
Directions:
1. Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk until combined.
2. Stir in the egg yolks one at a time with the whisk. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
3. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I won’t tell.
4. Set aside 1/2 a cup of caramel to drizzle on top of your Paleo Apple Pie bars.
Apple Pie
Ingredients:
2 cups thinly sliced apples, peeled and cored (4-5 apples)
1 & 1/2 cups blanched almond flour (sifted)
3/4 cups coconut flour
2 tablespoons coconut palm sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup cold grass-fed butter (or ghee)
3 cage-free egg yolks
1/4 cup canned coconut milk, full fat (room temp.)
1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 egg white
1 tablespoon water
Directions:
1. Pre-heat oven to 350. Then grease an 8×8 glass pan. Now peel, core and cut your apples into thin slices.
2. After you have set aside 1/2 cup of caramel, take a medium-sized bowl and mix the sliced apples into the remaining caramel and set aside.
3. In a large bowl use a fork to mix together your dry ingredients, almond flour, coconut flour, coconut palm sugar, baking soda, cinnamon, nutmeg and salt. Now cut your cold butter into small squares and mix into the dry ingredients using a hand mixer or whisk until pea sized balls start to form. Then set aside.
4. In a small bowl combine the 3 eggs yolks, coconut milk, apple cider vinegar, and vanilla. Make a crater in the center of the dry mix and pour the egg mixture into the center. Now stir the dry mix into the wet until combined, at this point you’ll have little dough balls. Divide the dough in half and separate it into two sections. Take one half and press evenly into the bottom of your greased 8×8 glass pan.
5. Take the caramel soaked apples and place evenly over the pressed dough at the bottom of the pan. Now use the other half of the dough and pat evenly over the sliced apples until completely covered. Using a small bowl or cup make an egg wash using the egg white and tablespoon of water, use a basting brush to brush the egg wash on top of the dough. Bake for 40-45 minutes or until the top is golden brown and you hear the apples sizzling.
6. Let cool and then slice into squares. Drizzle the 1/2 cup of remaining caramel over the top and enjoy.
Enjoy!
Fit Chic