Apple Pear Crisp

Pears and apples cook beautifully melt together in this recipe. The crisp is gluten and grain free, simply made with walnuts, pecans, and almond flour. Yay for a healthy dessert recipe during the holidays!

It’s important to eat fewer grains or none at all because they tend to be hard for your body to digest. You may even notice breakouts on your forehead when you eat foods that your body can’t digest. Another sign of improper digestion is feeling bloated or constipated. By avoiding grains altogether you avoid all the discomfort that may come along with them.

The trick with crisps is cooking the fruit covered in aluminum foil for 30 minutes before adding the crisp on top. This way, the fruit has softened already and then when you add the crisp on top it's able to bake and brown on top. The crisp on top is so delicious; I have a hard time not eating just that!

Desserts made with fruits and no added sugars are a perfect way to suffice sugar cravings without giving into unhealthier options. Baking the pears and apples allow for their natural sugars to come through, and they will taste slightly sweeter than when eaten raw.  I added cherries into the mix because I love the tartness in flavor it adds to this dish, but you could also use cranberries if you can’t find cherries in the grocery store.

If you’re in search for an easy recipe to make for a dinner party or get together this holiday season, this is the perfect option. It also doesn’t hurt that no one will feel guilty after indulging in this!

This crisp should be eaten fresh out of the oven, and served with vegan vanilla ice cream or whipped cream. The best part about this recipe is how delicious your house will smell!


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Serves about 8 people

 

Ingredients:

Fruit Base:

  • 5 red Bartlett pears (peeled)
  • 4 Rome apples or apples of preference (peeled)
  • 1 cup fresh or frozen cherries or cranberries
  • 2 Tablespoons coconut nectar or maple syrup
  • 1 ½ Tablespoons cinnamon
  • Juice of ½ lemon

 

Crisp:

  • 1 ½ cups pecans (roughly chopped)
  • 1 ½ cups walnuts (roughly chopped)
  • ¼ cup coconut nectar or maple syrup
  • 1 cup coconut flakes
  • 1/2 cup almond meal
  • 4 Tablespoons coconut oil (melted)
  • 1 ½ Tablespoons cinnamon
  • 4 Tablespoons coconut sugar
  • ¼ teaspoon salt

Instructions:

1. Preheat oven to 350 F and lightly coat your cooing dish with coconut oil.

2. Peel the skin off your apples and pears and then cut into small chunks.

3. Take the pits out of your cherries and cut them in half.

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4. Mix the apples, pears, cherries, lemon juice and coconut nectar in a bowl.

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5. Pour your mixture into the your cooking dish and cover with aluminum foil, and bake for 30 minutes.

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6. While fruit is baking, begin to make the crumble. Mix together the pecans, walnuts, coconut nectar, coconut flakes, almond meal, melted coconut oil, cinnamon, coconut sugar, and salt.

7. Remove fruit from the oven and mix before adding crumble to the top.

8. Pour crumble mixture on top of the fruit in an even layer and bake for about 45 minutes or until the top of the crisp is golden.

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Peach Blackberry Crisp with Coconut Whipped Cream

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



During my trip in Los Angeles, I enjoyed weekly trips to the local farmers market. I had in mind that I wanted to make a crisp, but I wanted to see what fruit looked best that was in season. There was honestly so much to choose from. Plums, peaches, strawberries, raspberries, figs, blackberries, and blueberries galore!

When I came across these beautiful ripened white peaches, I was sold! The blackberries were huge, and give a nice contrast of color and flavor to the dish.

The crumble recipe could be made into a granola. I couldn’t stop eating it once it was cooked!

I’ve been enjoying going to the farmers markets this summer. It really inspires you to cook new recipes because of the seasonal ingredients you can take advantage of.

Here are my go-to farmer’s market staples that I shop for:

  • Blueberries
  • Strawberries
  • Kale
  • Oranges
  • Basil
  • Eggs
  • Gluten-free bread
  • Teas
  • Honey
  • ·Maple Syrup
  • Lettuce
  • Heirloom tomato’s
  • Sishito peppers

Why do I look out for these products? Because I almost always cook with them, and if I find them, I will definitely make a recipe using them. I love to make pesto in the summer, so I’ll always look out for fresh basil.

Also, buying eggs, honey, and maple syrup at a farmers market guarantees that you’re purchasing directly from a farm and you’ll be buying a higher quality product.

I hope you can find some delicious peaches and blackberries for when you make this recipe! 




Ingredients:

  • 8 small/medium peaches
  • 1 cup blackberries
  •  1 cup gluten-free rolled oats
  •  ¼ cup almond meal
  • ¼ cup gluten-free flour (or you can use more almond meal)
  • 4 Tbsp. olive oil
  •  ½ tsp. cinnamon
  •  ½ cup pecans (roughly chopped)
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. organic cane sugar (substitute coconut sugar or maple syrup)
  • ¼ tsp. salt

Coconut Whipped Cream:

  • 1 can of unsweetened coconut milk (only use the thick white milk on top)
  • 3 Tbsp. maple syrup
  •  1 ½ Tbsp. vanilla extract


Instructions:

1.     Preheat oven to 350 F and lightly coat an 8 X 8(or similarly sized baking dish).

2.     Chop up peaches and place fruit in the baking dish with the blackberries.

3.     Add all of the crumble ingredients in the mixing bowl; gluten-free oats, gluten-free flour, almond meal, olive oil, cinnamon, pecans, coconut sugar, and organic cane sugar.

4.     Add the crumble mixture to the top of the fruit in an even layer and bake for about 45 minutes or until the top of the crisp is golden.



5.    While the crisp is cooking, mix together the coconut milk (only using the thick white cream on top), maple syrup, and vanilla extract. Adjust recipe based on flavor. (To thicken even more place in freezer for about 15-20 minutes)

6.     Serve crisp with 2 heaping tablespoons of coconut cream on top. Enjoy!  




Raw Chocolate Brownies with Peanut Butter

I've been coming across fudgey raw brownie recipes lately, and they've been calling my name. So I finally decided to give in and make a batch. Of course they didn't disappoint. Chocolate goodness topped off with creamy peanut butter. No added sugar, just pure all-natural raw, vegan and gluten-free ingredients.

These would be great to make for friends, or a dinner party. I know you'll want to eel them all to yourself once you make them, but spread the love, or the brownies in this case. ;) Hope you enjoy!

Ingredients: 

Makes 8 brownies 

  • 3/4 cup almond or cashew flour
  • 1/2 cup brown rice flour
  • 2 cups soft dates (soak for 5-10 minutes in hot water if hard)
  • 3 Tbsp. cacao powder
  • 1/2 tsp. pink Himalayan salt
  • 2 Tbsp. brewed coffee
  • 3 Tbsp. maple syrup
  • 1/4 cup of creamy salted peanut butter 9to spread on top)

1. Blend all ingredients except the peanut butter in a food processor until fully combined. You may need to add a bit more flour if batter is too gooey.

2. Put wax paper in a loaf pan. Spread batter evenly.

3. Spread peanut butter on top, you can add more if you'd like. Lightly sprinkle more salt on top.

4. Place in freezer for about 2 hours.

5. Cut and serve. Enjoy!

Bai5 Ipanema Pomegranate Hot Chocolate with Whipped Cream

Well a girls gotta survive this brutal winter somehow, right? Hot chocolate and winter are a match made in heaven, and I decided that Bai5 Ipanema Pomegranate and dark chocolate would go together just as well, and man was I right! I mean dark chocolate anything is good in my books...

I always opt for using high quality dark chocolate 72% or more. I also added cocao powder, for a boost of superfood nutrients and added chocolate flavor, can't hurt right? Again, I sweetened this recipe with an all-natural sweetener, maple syrup. The dark chocolate and cocao powder can be quite bitter, but the maple syrup and Bai5 Ipanema Pomegranate balance out this hot chocolate perfectly.

There are a variety of health benefits form eating dark chocolate as well. Not as sinful as you originally thought, huh? Disclaimer: everything in moderation. Dark chocolate and pure cocao are extremely high in antioxidants, one in particular,  resveratrol, which has been demonstrated to protect the heart from heart disease. Dark chocolate and cocao are also high in iron and magnesium, so you may want to think twice next time you are crave chocolate, because your body may be trying to tell you something.

Oh and it gets better…I even whipped up a dairy-free but heavenly whipped cream!! It came out tasting like vanilla ice cream, I almost ate the entire jar…And guess what it's made out of…almond milk!

Ok now heres the best part, the recipe. I'll let it speak for itself. Hope you find an excuse to curl with this hot chocolate to keep you warm!

Ingredients:

Makes 2 servings

Pomegranate Hot Chocolate:

Whipped Cream:

  • 1/2 cup unsweetened almond milk
  • 1/2 cup almond oil (or other oil that isn't overpowering)
  • 1 Tbsp. maple syrup
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. xantham gum (optional)
  • Ice (optional)

Directions:

Pomegranate Hot Chocolate:

1. On low heat whisk all ingredients together in saucepan and mix until chocolate is completely melted and mixture has begun to boil.

Whipped Cream:

1. Place all ingredients in a high speed blender or food processor, if using a vitamin, start on low speed and then gradually to high speed.

2. Blend until desired consistency is reached, it won't get too thick without the anthem gum. If serving immediately add a few ice cubes to cool down.

3. I didn't have xantham gum, so I placed my mixture in the freezer for about and hour and then scooped a dollop for on top of the hot chocolate, and it was perfect!