Sweet, tart, and warm – 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.
For this recipe, the apples are sautéed in butter, sugar, and cinnamon until tender and caramelized. They can then be added to sweet or savory dishes from pancakes to roasted pork loin, or be eaten directly with a scoop of vanilla ice cream on top.
What Does Caramelization Mean?
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.
Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!
What You’ll Need to Make Almond Flour Brownies
Almond Flour – Duh! Almond flour is the star of this show. I highly recommend blanched super-fine almond flour for these gluten-free brownies. I use and love this Bob’s Red Mill Almond Flour in all of my almond flour recipes!
Sugar – I used coconut sugar in my almond flour brownies to make them refined sugar-free. Coconut sugar is just as sweet and tasty as regular sugar, but less processed! However, you can totally use whatever kind of sugar you have on-hand.
Chocolate Chips – Plenty of chocolate chips for these double chocolate brownies! You’ll melt one cup and beat them into the batter, then add 1/2 cup of whole chocolate chips in at the very end. The result is ultra rich and chocolatey brownies, YUM!
Tips and Tricks
Beat the eggs and sugar together until super light and fluffy. This is what gives us that crisp, crackly brownie top!
Serve these almond flour brownies warm with a scoop of cold vanilla ice cream! I just LOVE turning this dessert into brownie sundaes, such a delicious and decadent treat.
Go ahead, add a handful of chopped walnuts to these brownies if you’d like! I personally don’t see anything wrong with walnuts in brownies, so have fun and make these your own.
Adjust This Recipe to Your Dietary Needs
Make it Vegan: Simply swap the eggs for your favorite vegan egg substitute. I haven’t tested this option myself just yet, so if you do let me know how it works in the comments!
Make it Paleo: For paleo brownies, use coconut sugar in this recipe, and use either paleo chocolate chips or a chopped paleo chocolate bar. I recommend Hu Kitchen Chocolate Baking Gems!
Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!
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. Continue beating for 3-5 minutes, until super 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 olive 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, fold in the remaining chocolate chips.
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 before slicing into squares.
Video
Notes
These almond flour brownies will stay fresh in an airtight container, at room temperature, for up to 1 week. That is… if they last that long!
If we’re being completely honest, I’m not sure the last day I went without eating any chocolate. I always manage to have at least a little chocolate throughout my day, and then of course, to end my day. My chocolate of choice is usually something I can quick and easy, that I can just grab-and-go. Recently I’ve had a batch of my 3-ingredient healthy crunch bars stored in my freezer which have been fabulous! And next to those, are my last batch of healthy homemade date caramels – SO GOOD.
To keep my daily chocolate streak going, I decided to add yet another chocolatey treat to the mix. *Enter healthy edible brownie batter, made with just 5 ingredients!* This edible brownie checks all of my boxes. One, it’s chocolate. Two, it’s super easy to make. Three, there’s no baking require. And four, it’s entirely gluten-free, dairy-free, and low sugar! SO if you’re anything like me and just can’t live without at least a bite of chocolate to get you through the day, then you’re going to love this edible brownie batter. Enjoy, friends! And if you try this recipe, please leave a star rating and review. I always appreciate your support so so much!
Why You’ll Love This Recipe
This recipe is incredibly easy to make and comes together in just minutes! It’s perfect for when you want a quick, indulgent treat that’s also healthier than traditional brownie batter. Plus, it’s gluten-free, dairy-free, and can be adjusted for vegan or low-carb diets.
What You Need to Make Edible Brownie Batter
Butter or Coconut Oil: Adds richness and a creamy texture to the batter. Coconut oil keeps the recipe dairy-free and adds a subtle tropical flavor, while butter offers a more classic taste.
Milk (Non-Dairy or Dairy): Helps create a smooth, spreadable consistency. You can use any milk, but non-dairy versions like almond or oat milk work great for a plant-based option.
Coconut Sugar or Brown Sugar: Sweetens the batter naturally, with coconut sugar providing a lower-glycemic option than regular sugar, while brown sugar brings a caramel-like sweetness.
Almond Flour or All-Purpose Flour: Almond flour keeps this recipe gluten-free and adds a slightly nutty flavor. If you plan on doing a lot of healthy, gluten-free baking, I recommend buying your almond flour in bulk on Amazon to save money! But If you’re not gluten-sensitive, regular all-purpose flour works too. But if you’re going to use all-purpose flour, make sure you heat-treat it first to ensure it’s safe to eat in this brownie batter.
Unsweetened Cocoa Powder: Adds that rich, deep chocolate flavor to give the batter its brownie taste.
Chocolate Chips: The final touch for a bit of texture and extra chocolatey goodness. I use and love the Guittard extra dark chocolate chips in all of my chocolate recipes (they’re dairy-free btw!).
Is it Safe to Eat?
Yes, this recipe is completely safe to eat! There are no raw eggs involved, and if you use almond flour, you avoid any potential issues with uncooked all-purpose flour. If using regular flour, be sure to heat-treat it first by microwaving or baking it to ensure it’s safe to consume.
How to Make Edible Brownie Batter
Making this brownie batter couldn’t be easier! Simply mix together all the ingredients, fold in your chocolate chips, and enjoy right away. There’s no need for baking or any fancy equipment.
Storage Tips
Store your edible brownie batter in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy it again, let it come to room temperature for a few minutes for a softer texture. You can also freeze it for up to 3 months.
Switch Up The Flavors of This Edible Brownie Batter
This edible brownie batter is delicious as-is, but you can easily switch up the flavors to keep things exciting! Try adding a pinch of sea salt, a splash of vanilla extract, or even some crushed nuts for extra crunch. For a minty twist, mix in a drop of peppermint extract!
Adjust This Recipe to Your Dietary Needs
Vegan: Use coconut oil and non-dairy milk, and opt for dairy-free chocolate chips.
Low Carb: Swap out the coconut sugar for a low-carb sweetener like erythritol or monk fruit sweetener.
Nut-Free: Use all-purpose flour instead of almond flour and replace any nut-based ingredients with allergy-friendly alternatives.
Healthy, Gluten-Free, and Low-Sugar!
This edible brownie batter is a healthier alternative to traditional recipes, with just 5 ingredients and no refined sugar. It’s gluten-free, dairy-free, and can easily be made vegan, making it a great guilt-free treat you can whip up anytime.
5 from 1 vote
Healthy Edible Brownie Batter
This simple and healthy edible brownie batter recipe is made with just 5 ingredients, is gluten-free, and can easily be adjusted to fit various dietary needs. It’s the perfect way to satisfy your brownie cravings without any baking required!
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!
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.
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!
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!
1cupfreeze-dried strawberries, or 1 cup fresh chopped strawberries
For the chocolate drizzle:
1/2cupchocolate chips
1teaspooncoconut 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.
Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.
What You’ll Need to Make Gluten-Free Pumpkin Coffee Cake
Gluten-Free All-Purpose Flour: To keep it gluten-free, we’ll be using a gluten-free all-purpose flour blend. Make sure it’s labeled as such to avoid any unwanted gluten surprises. I use and recommend this Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
Coconut Sugar or Brown Sugar: Sweeten things up with a touch of coconut sugar or brown sugar. These options add that wonderful caramel flavor we all crave in coffee cake.
Pumpkin Puree: Our star ingredient! Go for the canned pumpkin puree or whip up some homemade pumpkin puree for that authentic fall flavor.
Cinnamon: Spice things up with a generous pinch of cinnamon. It’s the secret ingredient that’ll make your kitchen smell like a cozy pumpkin spice haven.
Tips and Tricks
The Perfect Flour Mix: When using gluten-free flour, it’s crucial to get the right texture. Mix your gluten-free flour with a bit of xanthan gum to help with binding and structure. Typically, 1/2 teaspoon per cup of flour should do the trick.
Pumpkin Magic: If you want your coffee cake to be extra pumpkin-y, add a touch of pumpkin pie spice in addition to the cinnamon. Nutmeg, cloves, and allspice will give it that unmistakable autumn flavor.
Say No to Overbaking: One of the biggest gluten-free baking pitfalls is overbaking. Keep an eye on your coffee cake and use the toothpick test. Insert a toothpick into the center, and if it comes out with just a few moist crumbs, your cake is ready. Overbaking can make it dry.
Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.
Preheat oven to 350° Fahrenheit and line an 8×8-inch baking pan with parchment paper.
In a large bowl, mix together the gluten-free all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate medium bowl, whisk together the coconut sugar, milk, melted coconut oil, pumpkin puree, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
Add all filling ingredients to a small bowl and mix together.
Then, add all streusel topping ingredients to a bowl and mix together until it comes together.
Transfer half of the batter to the 8×8-inch baking pan, then evenly pour the filling over the top of the batter.
Pour the remaining batter over the filling, then top the whole thing with an even layer on the streusel topping.
Bake for 45-50 minutes, or until a toothpick inserted down the center of the cake comes out mostly clean. Remove from pan and cool on a wire cooling rack before slicing and serving.
Video
Notes
Gluten-Free All Purpose Flour: Make sure you’re gluten-free flour contains xanthan gum for this recipe! If it doesn’t, then add 1 1/2 teaspoons of xanthan gum in with the dry ingredients.
There you have it, folks! A delightful Gluten-Free Pumpkin Coffee Cake recipe that’s not only gluten-free but also vegan and refined sugar-free. With the warmth of cinnamon and the cozy embrace of pumpkin, this coffee cake will have your taste buds doing the autumn dance.
So, whether you’re gluten-sensitive, vegan, or simply looking for a healthier treat, this coffee cake has got you covered. Happy baking, and enjoy the flavors of fall in every bite!