Sweet, tart, and warm –Â my caramelized apples recipe is an easy-to-make healthy Fall dessert, perfect to eat with a scoop of ice cream. It’s gluten-free, dairy-free, and even vegan too!
How to Make Caramelized Apples
Yay, more apple-based recipes! I have so many I need to use after all that apple picking I did in September, so hopefully this simple recipe can come in handy for you this Fall, too.
One thing to keep in mind that often gets confused is that caramelized apples are not caramel apples! Caramelization is actually the browning of sugar used in cooking for the resulting sweet nutty flavor and brown color.
What You’ll Need to Make Caramelized Apples
Apples – Use 2-3 gala, granny smith, or any other firm cooking apple.
Butter – I used non-dairy.
Sugar – I used coconut sugar, but white sugar or brown sugar would also taste great!
Cinnamon
Tips and Tricks
What Are The Best Apples to Use For Caramelization?
The best apples to use for this recipe are a firm apples such as Granny Smith, Fuji, Gala or Honeycrisp. Most people prefer Granny Smith because they are tart, which pairs perfectly with the sweet buttery caramelized sauce. It’s not a good idea to use a softer apple because they will fall apart while cooking.
What to make with caramelized apples?
Caramelized apples can be used on top of ice cream, on your pancakes, or as a pie filling. You can also use caramelized apples in savory dishes like chicken or turkey if you enjoy a sweeter taste to your meals. But honestly, you can use caramelized apples on almost anything you want!
How to Store Caramelized Apples?
Once cooled, place it in a jar with a tight fitting lid and refrigerate. It should keep for up to 1 week in the refrigerator.
5 from 4 votes
Healthier Caramelized Apples
Sweetly tart and thoroughly warming, my vegan and refined sugar free caramelized apples recipe is an easy-to-make healthy Fall dessert, perfect to eat with a scoop of icecream.
I made this 4 ingredient peach cobbler for Father’s Day last weekend and let me tell ya, it was a HUGE hit! I even made it gluten-free (see note below), and no one could taste the difference. Now it doesn’t take much scrolling around here to realize that I’m a huge fan of few-ingredient desserts. I’m talkin’ 4 ingredient banana bread,3 ingredient peanut butter mug cake, and 4 ingredient banana muffins. So ya, I’d say this 4 ingredient peach cobbler fits perfectly into that lineup!
What You’ll Need to Make This Recipe
Fresh Peaches: You’ll need 5-6 large fresh peaches, sliced. Fresh peaches provide the best flavor and texture, but you can also use frozen or canned peaches as an alternative.
Sugar: You can use regular sugar, or swap it for coconut sugar or monkfruit sweetener for a healthier option.
Self-Rising Flour: Use 1 cup of self-rising flour to create the cobbler topping. If you don’t have self-rising flour, you can use all-purpose flour with 1 ½ teaspoons of baking powder added.
Butter: You’ll need ½ cup of melted butter for a rich and flavorful topping. For a dairy-free alternative, substitute with vegan butter or coconut oil.
Types of Peach to Use
Fresh peaches are ideal for the best flavor and texture. Simply peel, slice, and they’re ready to go.
Frozen peaches are a great alternative when fresh peaches are out of season. Thaw and drain them before using.
Canned peaches are convenient and work well in this recipe. Make sure to drain them thoroughly before adding to the pan, and leave the sugar out of the filling since canned peaches are already sweetened.
Adjust This Recipe to Your Dietary Needs
Make it Gluten-Free: Use self-rising gluten-free all-purpose flour in place of regular self-rising flour.
Vegan Option: Substitute melted butter with vegan butter or coconut oil.
Make it Sugar-Free: Replace regular sugar with monkfruit sugar or your preferred sugar substitute.
5 from 5 votes
4 Ingredient Peach Cobbler (gluten-free!)
This 4 ingredient peach cobbler is the perfect simple yet delicious dessert recipe! Made with fresh summer peaches and a perfectly sweet crumb topping. Whip up this super easy recipe for potluck, parties, or summer bbqs! This recipe even includes gluten-free and vegan options.
Preheat the oven to 350° Fahrenheit and lightly grease a 9-inch cake or pie pan. Add the sliced peaches and 2 tablespoons sugar to the prepared pan and mix together.
In a medium bowl, mix together the self-rising flour, sugar, and melted butter, to form a crumbly consistency.
Add the drained and sliced peaches to the prepared cake or pie pan, then top the peaches with the flour mixture. Do not stir the peaches and flour mixture together, simply layer then flour mixture evenly on top of the peaches.
Bake the peach cobbler for 40-45 minutes, or until it’s golden brown on top and the peaches are bubbly. Let it cool out of the oven for 20 minutes before serving with a scoop of vanilla ice cream – YUM!
Video
Notes
If you don’t have self-rising flour, you can use all purpose flour and add 1 ½ teaspoons baking powder to the recipe.
This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.
While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!
What You Need To Make Gluten-Free Cornbread with Honey Butter
Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.
Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!
Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.
Adjust This Recipe To Your Diet
Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
4.38 from 8 votes
Gluten-Free Cornbread with Honey Butter
This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
Crispy on the outside and soft on the inside almond flour chocolate chip cookies!A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.
Who doesn’t love a classic chocolate chip cookie!? These gluten-free almond flour-based cookies are sure to be a family favorite. These are perfect not just for the holidays, but for any night that you’re looking for a simple one-bowl sweet treat with lots of chocolate!
Why You’ll Love This Recipe
Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry, which will make this a super easy gluten-free chocolate chip cookie recipe to put together!
Versatile & Customizable: Feel free to add your favorite chopped chocolate or even chopped nuts for additional flavor and melty goodness!
Easy & Quick: These chocolate chip cookies only take 10-12 minutes to bake in the oven!
What You’ll Need to Make Almond Flour Chocolate Chip Cookies
Butter: I used Myoko’s Vegan Butter to keep my cookies both gluten and dairy-free. However, you can certainly use any type of butter you’d like. Just be sure to let it come to room temperature before baking, this’ll help whip together the butter and sugar in the first step.
Brown Sugar or Coconut Sugar: Either one works! I used coconut sugar because it’s less processed than standard brown sugar. But I recommend you use whatever you have on-hand. Brown or coconut sugar give these almond flour chocolate chip cookies a deeper, more intense flavor!
Almond Flour: Of course, these wouldn’t be what they are without plenty of almond flour. With any recipe that calls for almond flour, be sure to use blanched almond flour – not almond meal. Almond meal will yield a more grainy and crumbly cookie, which is not what we’re looking for here.
Chocolate Chips: I can’t lie, I’ve got a pretty heavy hand when it comes to the chocolate chips. I used both chocolate chips AND chopped chocolate in my almond flour chocolate chip cookies. The end result was chocolate in every bite – yum! Though, again, feel free to use whichever you have on-hand when baking these cookies.
How To Make Gluten-Free Almond Flour Chocolate Chip Cookies
Combine Your Wet Ingredients: Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes. Add your egg and vanilla extract until well combined
Assemble Your Batter: Add in almond flour, baking soda, and salt, stirring with a spatula or large spoon until combined then, fold in your chocolate.
Bake & Cool: Bake at 350 degrees for 10-12 minutes or until golden brown.
Tips and Tricks
The cookie dough will appear more wet than standard cookie doughs, but this is ok! Simply scoop them onto a baking sheet, tidy up the edges of each cookies, then throw them in the oven to bake. They’ll still bake up beautifully, trust me!
For a softer cookie, bake them for only 10 minutes. Or, for a crispier, more well-done cookie, bake these cookies for a full 12 minutes. And always keep a close eye on them toward the end so they don’t burn!
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: Easily make these cookies dairy-free by swapping the butter for non-dairy butter. Also, make sure the chocolate chips you’re using are dairy-free (most aren’t).
Make it Vegan: For vegan almond flour chocolate chip cookies, take the dairy-free option above, as well as swap out the egg for your favorite vegan egg substitute. While I haven’t tried this version myself yet, I have high hopes it’ll work!
Make it Paleo: For a paleo cookie recipe, use coconut sugar instead of brown sugar, and softened coconut oil in place of the butter.
5 from 2 votes
Perfect Almond Flour Chocolate Chip Cookies
Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.
2tablespoonscoconut oil, melted (or 2 additional tablespoons of butter)
1/2cupbrown sugar or coconut sugar
1teaspoonvanilla extract
1egg, at room temperature
2 1/4cupsalmond flour
1/2teaspoonbaking soda
1/4teaspoonsalt
1cupchocolate chips
Instructions
Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes.
Add in the vanilla extract and egg, beat until combined.
Add in almond flour, baking soda, and salt, this time stirring with a spatula or large spoon until just combine.
Fold in the chocolate chips, then scoop tablespoon-sized balls of cookie dough onto prepared baking sheet. Place each cookie about 2-3 inches apart, and lightly flatten with the palm of your hand.
Bake cookies 10-12 minutes or until golden brown, then transfer to a wire cooling rack to cool completely.
These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.
What You Need To Make S’mores Rice Crispy Treats
Rice Cereal – Classic Rice Krispies cereal is my favorite in this recipe! They’re light and remain super crunchy in these treats. I have to say, I’ve tried a handful of off-brand rice cereals for this recipe and none taste nearly as good as Rice Krispies do. I’m not sure what it is, but most other kinds end up too soft and almost soggy when mixed into these s’mores rice crispy treats.
Marshmallows – I used regular-sized marshmallows to make my s’mores rice crispy treat. However, you can use a 10-ounce bag of mini marshmallows instead. I also recommend topping your treats with a small handful of mini marshmallows for a super cute look!
Make it Nut-Free: Use nut-free graham crackers/cookies!
Tips For Making S’mores Rice Crispy Treats
Move quickly when adding the melted marshmallow mixture into the cereal mixture. The melted marshmallows will immediately start to cool once removed from the heat. And you’ll notice that as soon as they cool, they also begin to seize up and can be quite difficult to work with.
Spray a little cooking oil on your hands before handling the treats! I like to sprits a little cooking oil on one hand and then rub them together right before transferring the treats to the baking dish.
Similar to your hands, spray a little cooking oil on your knife before slicing! A greased knife will glide through these s’mores rice crispy treats. However, an un-greased knife will almost certainly get stuck and struggle to make it through your treats!
5 from 1 vote
S’mores Rice Crispy Treats (Vegan, Gluten-Free)
These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.
Line a 9×9-inch baking dish with parchment paper, then melt butter and marshmallows in a large saucepan over medium-low heat.
Mix together the rice cereal, crushed graham crackers, and chocolate chips in a large bowl.
Add melted marshmallows to the cereal mixture, mix well.
Transfer treats mixture to your lined baking dish and let sit at room temperature for 1 hour before slicing.
Video
Notes
Optional Step: Top finished treats off with an extra sprinkling of crushed graham crackers, marshmallows, and chocolate. Then place it in the oven on broil for 1 minute or until marshmallows are golden brown and toasty!
