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almond flour

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30 Minutes or Less

Chocolate Covered Strawberry Almond Flour Brownies

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overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.

With valentine’s day right around the corner, I was craving something extra chocolate-y! I’ve been drinking my healthy hot chocolate pretty much daily and gathered the ingredients for my 3-ingredient oreo mug cake, but I wanted something new …something a little more special. After all, this is my baby’s first Valentine’s day, and I plan on going ALL out!

So what did I do? I took my almond flour brownies, threw in some freeze dried strawberries, and topped with a chocolate drizzle – and voilà, these chocolate covered strawberry almond flour brownies were born! They’re rich, fudgy, and extra indulgent but totally grain-free, dairy-free, and sweetened with coconut sugar. So whether you’re also craving something special this month, or looking to treat that someone special, you gotta give these chocolate covered strawberry almond flour brownies a try. It’s love at first bite!

bite shot of chocolate covered strawberry almond flour brownies.

What You’ll Need to Make Chocolate Covered Strawberry Almond Flour Brownies

Sugar: I used coconut sugar in my brownies, but cane sugar works great too! Use whatever you prefer, even granulated monk fruit sweetener will do the trick.

Almond Flour: Almond flour is the secret ingredient in these chocolate covered strawberry *almond flour* brownies, making them gluten-free and grain-free. Don’t mess with it though, the almond flavor can’t be subbed without compromising this recipe!

Olive Oil: This is the secret to extra fudgy brownies! Olive oil is the magic touch for that perfect consistency and rich flavor. Embrace it – your taste buds will thank you.

Freeze Dried Strawberries: I used the Natierra freeze-dried strawberries and they were delicious. But I know Trader Joe’s sells them too! No freeze-dried strawberries? No problem. Fresh chopped strawberries work just as well.

close-up overhead image of chocolate covered strawberry almond flour brownies with chocolate drizzle and freeze dried strawberries on top.

Can I use store bought brownie mix instead?

You sure can! To make these chocolate covered strawberry brownies with store bought brownie mix, start by preparing the mix according to the package instructions. Then, add in 1 cup of freeze dried strawberries to the batter and stir to combine. Transfer the batter to a lined and/or greased brownie pan and bake according to package instructions. Once brownies are baked, remove them from the oven and let them cool completely before topping with the chocolate drizzle. Just as delicious with half the effort!

Tips and Tricks

  • Whip the sugar and eggs until they’re super light and fluffy – a key step for that melt-in-your-mouth brownie texture.
  • When bringing together the dry ingredients, give them a gentle stir. Over-mixing can impact the texture of your brownies, so keep it light and just right.
  • For that pro finish, hold off on the chocolate drizzle until your brownies are entirely cooled. Patience pays off for that beautiful, glossy topping!
overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.
3 from 3 votes

Chocolate Covered Strawberry Almond Flour Brownies

These chocolate covered strawberry brownies are rich, fudgy, and totally delicious! They’re made with almond flour and coconut sugar for a healthier twist, but are still just as indulgent. These are the perfect Valentine’s Day recipe, or any day treat!
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4 servings

Ingredients

  • 1 cup sugar, I used coconut sugar
  • 3 large eggs
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips, divided
  • 1/2 cup olive oil, or any vegetable oil
  • 1 cup freeze-dried strawberries, or 1 cup fresh chopped strawberries

For the chocolate drizzle:

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer, or a whisk (hello arm workout!). Continue beating for 3-5 minutes, until light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, add in the remaining chocolate chip and freeze dried strawberries and fold to combine.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely.
  • Once brownies are cool, make the chocolate drizzle by melting the chocolate chips and coconut oil together in the microwave in 30 seconds increments. Stir the chocolate between each increment until completely smooth.
  • Cut the brownies into squares, then top the brownies with the melted chocolate drizzle and additional freeze dried strawberries if you’d like.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Mummy Brownies (gluten-free!)

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overhead close up image of mummy brownies with candy eyes.

Hey there, fellow dessert aficionados and Halloween enthusiasts! Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!

overhead image of gluten-free mummy brownies on parchment paper.

What You’ll Need to Make Mummy Brownies

A Batch of Almond Flour Brownies: You can use any brownie recipe you like – fudgy, cakey, or even my gluten-free almond flour brownies for a healthier twist. This recipe is all about the decoration!

Plain Icing: This is what you’ll use to create the mummy’s wrappings. You can buy pre-made icing or make your own with powdered sugar and a touch of milk.

Candy Eyes: These are the pièce de résistance! Candy eyes give your mummy brownies that adorable and slightly eerie look. You can find them at most baking supply stores or order them on Amazon.

mummy brownies on parchment paper.

Tips and Tricks

  • Cool Before You Mummy-fy: Make sure your brownies are completely cool before you start the mummy decoration. You don’t want your icing to melt all over the place. We’re going for mummy precision, not mummy mess!
  • Mummy Patterns: There’s no right or wrong way to create your mummy patterns. Some like neat, parallel lines, while others prefer a more chaotic mummy look. Be creative! And remember, mummies are meant to be a little imperfect.
  • Save the Eyes for Last: When you’re putting on the candy eyes, do it as the final step. It’s like giving your mummy brownies their finishing touch. This way, you can place the eyes wherever you like and give each mummy its own unique personality.
almond flour mummy brownies with a bite taken out.
5 from 1 vote

Mummy Brownies

Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings

Ingredients

  • a batch of brownies, I used this almond flour brownies recipe
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • candy eyes

Instructions

  • Let your brownies cool completely, then cut into 12 rectangles.
  • Make the icing by whisking together the powdered sugar and milk in a small bowl. Transfer the icing to a pastry bag or a ziploc bag and make a small cut at the tip of the bag where the icing can drizzle out.
  • Drizzle icing across brownies in a zig-zag pattern, then place two eyes on each brownie.
  • Leave icing to harden for about 10 minutes, then serve.

Nutrition

Calories: 300kcal

Halloween just got a little sweeter with these Mummy Brownies. Whether you’re planning a spooky soirée or just want a fun, easy baking project to enjoy with the family, these little mummies are sure to bring a smile to your face.

So, pick your favorite brownie recipe, get your decorating skills ready, and make some mummylicious treats. It’s the perfect way to satisfy your sweet tooth and add a little Halloween magic to your dessert table. Happy mummy-making!

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Breakfast

Classic Gluten-Free Zucchini Bread

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sliced gluten-free zucchini bread on a baking sheet with a knife.

This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!

gluten-free zucchini bread on a baking sheet.

The Story Behind This Gluten-Free Zucchini Bread Recipe

My parents were those people that built a garden during quarantine. Anyone else?? And while it took a while to enjoy the fruits (literally) of their labor, oh man was it worth all their hard work! They have strawberries, blueberries, lettuce, every herb you can think of, and a whole BUNCH of zucchini. Like A LOT of zucchini. So when they sent me home a couple weeks ago with a massive bag of homegrown zucchini, I knew exactly what I was going to do with it. Though I had never made gluten-free zucchini bread before, so I took a few notes from my gluten-free banana bread recipe, tweaked things a bit, and this incredible recipe was born!

sliced gluten-free zucchini bread on a baking sheet with milk on the side.

What You Need To Make Gluten-Free Zucchini Bread

Zucchini – This dark green veggie is loaded vitamins, minerals, and antioxidants! It’s also high in fiber and has been proven to aid healthy digestion. Good-for-you zucchini also flourishes in the summer months! (A big reason why my parents currently have SO much of it right now).

To prep zucchini for this recipe, simply slice off one end and run the zucchini down a cheese grater. Continue to grate the zucchini until you have one heaping cup worth of shredded zucchini. Once grated, you’ll wrap the zucchini in a dish towel and squeeze out as much of the liquid from the zucchini as possible. This summer vegetable holds on to a lot of water, and to avoid a soggy zucchini bread, you’ll want to squeeze out as much of that water as you can. Once the water is removed, you’re ready to use your shredded zucchini in this gluten-free zucchini bread recipe!

Gluten-Free All Purpose Flour – I use and love the King Arthur Measure for Measure Gluten-Free Flour for most of my gluten-free baked goods recipes. It’s a solid gluten-free flour that holds its structure when baked and never fails me. However, you can use your favorite gluten-free all purpose flour for this recipe. My one suggestion is to always make sure that whatever gluten-free all purpose flour you use contains xanthan gum. Xanthan gum is crucial to binding and quite literally keeping everything together.

gluten-free zucchini bread step 1
gluten-free zucchini bread step 3
gluten-free zucchini bread step 4

Adjust This Recipe to Your Dietary Needs

  • Make it Nut-Free: Omit the almond flour in this recipe and use an additional 1/2 cup of gluten-free all purpose flour instead.
  • Make it Vegan: To make this a gluten-free and vegan zucchini bread, try using either two flax eggs, one ripe mashed banana, or 1 cup of apple sauce in place of the eggs in this recipe.
  • Add Gluten: Use 2 cups of regular all purpose flour in place of the gluten-free all purpose flour and almond flour.
sliced gluten-free zucchini bread on a baking sheet with a knife.
5 from 1 vote

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients

  • 1 cup shredded zucchini
  • 1 1/2 cups gluten-free all purpose flour, see Notes
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup coconut oil or butter, melted
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 375° Fahrenheit and lightly grease a 9×5 loaf pan.
  • Wrap the shredded zucchini in a dish towel and squeeze over the sink to remove as much water from the zucchini as possible, then set aside.
  • Mix together the gluten-free all purpose flour, almond flour, baking soda, baking powder, and cinnamon in a large bowl.
    gluten-free zucchini bread step 1
  • In a separate bowl, whisk together the eggs, melted coconut oil, sugar, lemon juice, and vanilla extract until combined.
    gluten-free zucchini bread step 2
  • Add the wet ingredients into the dry ingredients and gently fold together until no flour remains.
  • Gently fold in the shredded zucchini until just combined.
  • Transfer batter to prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
    gluten-free zucchini bread step 5

Notes

  • Gluten-Free All Purpose Flour: I use and love the King Arthur Measure for Measure Gluten-Free Flour in this recipe, though you can use any all purpose gluten-free flour you’d like as long as it contains xantham gum.

    • Nutrition

    Calories: 300kcal
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    Dairy-Free

    Healthy No-Bake Cookie Dough Bars

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    two healthy no-bake cookie dough bars stacked on top of each other on a baking sheet.

    Seriously delicious healthy no-bake cookie dough bars! These bars are vegan, gluten-free, dairy-free, and refined sugar-free. Enjoy as a guilt-free dessert or sweet snack!

    healthy no bake cookie dough bars on a baking sheet.

    What You’ll Need to Make Healthy No-Bake Cookie Dough Bars

    Almond Flour – Use blanched almond flour for these dessert bars, not almond meal. Blanched almond flour is ground finer and makes for a smoother cookie dough. Looking for more almond flour recipes? Try these!

    Peanut or Cashew Butter – Either peanut or cashew butter will work! I used peanut butter because I love the taste. However, cashew butter yields little flavor and works perfectly to hold these no-bake bars together. But whichever you use, make sure it’s both creamy and unsweetened.

    Maple Syrup – We use maple syrup in place of traditional refined sugar to keep these healthy cookie dough bars refined sugar-free. The maple syrup in these bars can easily be replaced with honey, or even your favorite sugar-free liquid sweetener for sugar-free cookie dough bars!

    Chocolate Chips – I used the Enjoy Life Mini Chocolate Chips to keep these bars vegan/dairy-free, but really any chocolate chip will work! For refined sugar-free chocolate chips, try these date-sweetened Hu chocolate chips.

    three healthy no bake cookie dough bars stacked on top of each other.

    Tips and Tricks

    • Chill these healthy no-bake cookie dough bars in the freezer for at least one hour before slicing! Don’t rush this step, otherwise the chocolate won’t be fully set.
    • Store leftover bars in an airtight container in the fridge or freezer. Avoiding leaving them at room temperature for too long, because the chocolate may melt.
    close-up image of a healthy no bake cookie dough bar.

    Adjust This Recipe to Your Dietary Needs

    Make it Nut-Free: For a nut-free version of this recipe, replace the almond flour with oat flour. Also, replace the cashew or peanut butter with unsweetened sunflower seed butter!

    Make it Paleo: Make paleo cookie dough bars by using unsweetened creamy almond butter in place of the cashew or peanut butter.

    two healthy no-bake cookie dough bars stacked on top of each other on a baking sheet.
    4.24 from 59 votes

    Healthy No-Bake Cookie Dough Bars

    Seriously delicious healthy no-bake cookie dough bars! These bars are vegan, gluten-free, dairy-free, and refined sugar-free. Enjoy as a guilt-free dessert or sweet snack!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 8 servings

    Ingredients

    For the cookie dough layer:

    • 1 1/2 cups almond flour
    • 1/2 cup creamy peanut or cashew butter, unsweetened
    • 1/4 cup maple syrup
    • 1/4 cup coconut oil or butter, melted
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 1/2 cup chocolate chips

    For the chocolate layer:

    • 1 cup chocolate chips
    • 1/4 cup creamy peanut or cashew butter, unsweetened

    Instructions

    • Line a 9×5-inch baking pan with parchment paper.
    • Make the cookie dough layer by mixing together the almond flour, peanut or cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt in a large bowl. Add in the chocolate chips and mix until evenly distributed throughout the dough.
    • Transfer dough to prepared baking pan and press into an even layer.
    • Make the chocolate layer by melting the chocolate chips and peanut or cashew butter in the microwave in 30 second increments. Stir together until smooth, then pour and spread into an even layer on top of the cookie dough.
    • Chill in the freezer for one hour, then remove and slice into squares.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Healthy Summer Fruit Crisp

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    Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

    A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.

    Close-up overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

    What You’ll Need to Make Summer Fruit Crisp

    Summer Fruit – I used fresh blueberries, strawberries, and peaches in my summer fruit crisp, but any fruit will work! Feel free to use whatever you have on-hand, or whatever’s on sale at the grocery store that week. The only thing to note is, whichever fruit you use, make sure it totals to about 5-6 cups for this recipe.

    Maple Syrup – This healthy dessert recipe is sweetened with maple syrup! It’s refined sugar-free and honestly so healthy you could get away with eating it for breakfast.

    Rolled Oats – Any type of rolled oats will do – old-fashioned, quick cook, etc. The only type of oats you’ll want to avoid for your fruit crisp topping are whole oats, steel-cut, or Irish oats.

    Almond Flour – The almond flour keeps this recipe gluten-free! However, if you don’t have almond flour, or want to make this nut-free, you can replace the almond flour with all purpose flour.

    Butter or Coconut Oil – Use whichever you prefer in your crisp! I typically just use whichever I have on-hand. Coconut oil is obviously the healthier option, but butter adds a bit more flavor, which I love.

    Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

    Tips and Tricks

    • Keep this recipe simple! You’ll only need one bowl, which is used to first mix together the filling, then the crisp. There’s no need to dirty any extra dishes for this healthy dessert recipe.
    • This summer fruit crisp is best served warm with a scoop of cold vanilla ice cream on top. Though feel free to serve it however you’d like. On its own is delicious, or with a dollop of fresh whipped cream – yum!
    • Store leftover fruit crisp in an airtight container in the fridge for up to 4 days. If enjoying leftovers, I recommend reheating in the microwave for just about 30 seconds before eating.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: Use either non-dairy butter, or take the coconut oil option in the crisp.

    Make it Nut-Free: For a nut-free dessert, replace the almond flour with 1/2 cup of all purpose flour.

    Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.
    5 from 1 vote

    Healthy Summer Fruit Crisp

    A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 servings

    Ingredients

    For the filling:

    • 2 cups blueberries
    • 2 cups sliced strawberries, or raspberries
    • 2-3 peaches, pitted and sliced
    • 2 tablespoons maple syrup
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract

    For the crisp:

    • 1 1/2 cups rolled oats
    • 1/2 cup almond flour
    • pinch of salt
    • 1/4 cup butter or coconut oil, solid
    • 1/4 cup maple syrup

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Mix together all filling ingredients in a large bowl, then transfer to a 9-inch baking dish.
    • Mix together all crisp ingredients in a large bowl (you can use the same bowl you used to make the filling), then evenly sprinkle crisp over top of the filling.
    • Bake for 20-25 minutes or until fruit is soft, then let cool slightly before serving.

    Nutrition

    Calories: 300kcal
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