Ingredients to Make This Baked Apple Oatmeal

Made with only the tastiest natural ingredients, this apple cinnamon baked oatmeal recipe is perfect for anyone looking to transform their home pantry into a gourmet breakfast.

• Coconut oil: Melted coconut oil is a must when greasing your baking dish, ensuring that your apple oat bake doesn’t stick to the edges of the pan. However, you may also use butter or cooking spray, depending on what you have on hand.
• Rolled oats: It’s essential that you use rolled oats (also known as old-fashioned oats) in your baked oatmeal recipes. When considering the difference between Rolled Oats vs. Quick Oats, remember that instant oats (quick-cooking oats) will melt under high oven temperatures, and steel cut oats will come out thick and gummy.
• Chia seeds: Though chia seeds are optional, they add deliciously nutty undertones while loading your breakfast with protein, fiber, and antioxidants. You can also incorporate other superfoods, like hemp seeds, to add nutrition to your breakfast bake.
• Warm spices: The best way to season this healthy baked apple oatmeal recipe is with everyone’s favorite fall classics—ground cinnamon and ground nutmeg. You can also add a pinch of apple pie spice for extra warm, woody overtones.
• Baking powder and kosher salt: These two ingredients are perfect for bringing out this sweet breakfast recipe’s nuanced flavors and giving it a light, pastry-like rise.
• Large eggs: We use two large eggs to thicken and bind this hearty breakfast recipe. However, if you prefer a vegan apple cinnamon bake, you can substitute these eggs with a flax egg. To make flax eggs, stir together two tablespoons of ground flax seed and five tablespoons of water in a small bowl. Once combined, let the mixture rest for ten minutes to thicken it. It’s ready to add to your batter when it reaches the desired consistency.
• Milk: I used almond milk in my cinnamon apple oatmeal bake, but any of your favorite types of milk—from dairy-free options (i.e. oat milk, soy milk, coconut milk, etc.) to traditional cow’s milk—would work.
• Unsweetened applesauce: The key to making apple-baked oats as sweet, moist, and tender as possible is preparing your baked oatmeal with applesauce. I prefer using homemade Unsweetened Applesauce because it’s vegan, smooth, and only uses a few simple ingredients.

• Vanilla extract
• Maple syrup: I only use ⅓ cup of maple syrup to sweeten my baked apple oats, but if you like your oatmeal sweeter, you can increase it to ½ cup.
• Apple: Any of your favorite fresh apples would work in this apple and oatmeal bake, including Honeycrisp, Pink Lady, Granny Smith, Fuji, Braeburn, and even Gala. Depending on your preference, you may also choose whether to use peeled or unpeeled apples for this recipe. However, you must cut them into even-sized cubes before adding them to your mix to ensure maximum tenderness and uniform baking.
• Nuts: I recommend crunchy pecans, walnuts, or almonds to give your baked oatmeal a touch of earthy, buttery notes. Just be sure to give them a rough chop before adding them to your batter to ensure a balanced flavor distribution and delicious texture.
• Dates: I love adding dates to my oatmeal recipe due to their rich flavor and chewy texture. However, other dried fruit—including raisins, cranberries, and figs—would also work.
• Coconut or brown sugar: If you love the deep, toffee-like taste of baked sugar, you may choose to add a sprinkle of coconut sugar or light brown sugar to the top of your baked apple oatmeal.

How to Make Baked Apple Cinnamon Oatmeal

You don’t have to work at a diner to make this healthy baked oatmeal with apples easily. This tasty breakfast will come out with irresistibly sweet, hearty, and warm flavors in eight easy steps.

1. Prep the oven: Preheat the oven to 350 degrees F. While the oven heats, coat an 8×8 baking dish with coconut oil and set it aside.
2. Mix the dry ingredients: In a large mixing bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt. Ensure the ingredients mix evenly throughout the blend.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until thoroughly mixed.
4. Combine the wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients and mix until combined.

5. Incorporate the add-ins: Gently fold the chopped apples, walnuts, and dates into the oat mixture.
6. Transfer the oatmeal blend: Pour the apple oatmeal batter into the prepared baking dish and spread it into a single even layer.
7. Bake: Bake the dish for 35-40 minutes until golden brown.
8. Serve: Remove the breakfast apple bake from the oven and let it cool for 10 minutes. Then, drizzle it lightly with maple syrup and serve.

How to Make Ahead, Store, Freeze, and Thaw?

This apple cinnamon oatmeal bake is one of my cookbook’s most meal prep-friendly breakfast recipes. Take the stress out of your early mornings with this must-have make-ahead breakfast.

• Make ahead: To make baked apple cinnamon oats in advance, bake the recipe and let it come to room temperature. Then, store the mixture, covered, in the refrigerator for up to three days.
• Store: When storing your baked oats, let them come to room temperature first. Then, transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual portions for a convenient grab-and-go breakfast.
• Reheat: You can reheat this recipe in the oven at 325 degrees F. for 15 minutes or in the microwave in 30-45-second intervals until warmed through.
• Freeze: Though you can freeze this baked oatmeal recipe, it will likely come out a bit dry once thawed. However, if you freeze your baked oats, let them come to room temperature first, transfer them to an airtight container, and place them in the freezer. It’s essential, too, to cover the oats tightly to avoid freezer burn.
• Thaw: To thaw your frozen apple oatmeal, place it in the fridge overnight and reheat it in the morning.

What to Serve it With?

A warm cup of coffee or tea is all you need to turn this cinnamon apple baked oatmeal recipe into a five-star breakfast. However, these easy additions will add all the creamy, sweet, and moist flavors you could want from your morning meal.

• A drizzle of maple syrup or honey: If you’re a fan of caramelly, floral flavors, I recommend topping your apple breakfast bake with maple syrup or honey. This simple addition will infuse every slice with a rich, complex taste.
• A dollop of Greek yogurt or vanilla yogurt: Add a spoonful of yogurt to this delicious breakfast, and your baked apple oatmeal recipe will come alive with cool, creamy flavors.
• Breakfast fruit salad: What pairs better with juicy apples than a brilliant blend of your favorite fruits? Made with a customizable mix of bananas, blueberries, strawberries, and pineapple, this healthy breakfast option will delight your tastebuds with just fifteen minutes of prep.
• Maple whipped cream: Transform this wholesome breakfast into a sweet treat the whole family will love with a small dollop of light, fluffy whipped cream.
• A dollop of almond butter or peanut butter: If you love the nutty, tart combination of apples and peanut butter, you’ll love adding this creamy addition to your apple oatmeal breakfast bake.

Other Baked Apple Recipes

This easy apple-baked oatmeal has all the sweet, tart, and warm flavors you love in your favorite baked apple recipes. Below, you’ll find even more tasty apple recipes to satisfy all your fall cravings.

• Apple Roses
• Almond Flour Apple Cake
• Overnight Apple Muesli

If you try this Baked Apple Cinnamon Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Apple Cinnamon Baked Oatmeal Recipe

Apple Cinnamon Baked Oatmeal offers a healthy and wholesome start to your day. Made with tender apples, warm cinnamon, and a touch of maple syrup, this healthy breakfast bake is the ultimate fall/winter oatmeal recipe.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 slices

Calories 271kcal

Author Aysegul Sanford

Ingredients

• 1 teaspoon coconut oil
• 2 ½ cups old-fashioned rolled oats
• 1 tablespoon chia seeds optional
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs* or flax eggs for vegan option (recipe below in the notes)
• 1 ½ cups unsweetened almond milk or any other non-dairy milk of your choice
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup plus more to drizzle on top
• 1 apple* peeled (or unpeeled) and diced into 1-inch cubes
• 1 cup chopped walnuts or pecans optional
• ½ cup chopped dates optional (5-6 Medjool dates)

Instructions

• Preheat the oven to 350 degrees F. Coat an 8×8- inch* baking dish with the coconut oil and set aside.
• In a large bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt until combined.
• In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until fully combined.
• Pour the egg mixture into the oat mixture and stir to combine.
• Gently fold in the diced apples, walnuts, and dates.
• Pour the mixture into the baking dish and gently spread it evenly.
• Bake for 35-40 minutes until golden brown.
• Cool for 10 minutes and serve with a drizzle of maple syrup.

Notes

• Yield: This recipe yields 9 slices of baked apple oatmeal. The nutritional values below are per slice. 
• Size of your baking dish: You can use both an 8×8 or a 9×9 square dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 45 minutes.
• Use flax eggs to make it vegan*: This is a gluten-free and dairy-free recipe. If you prefer to make this dish vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs. 
• Apple: I used Honeycrisp apples but any type of apple you have on hand would work.
• Make Ahead: You can bake apple oatmeal bake in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
• Store: Be sure to bring the leftovers to room temperature. Then,  transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual servings for a convenient grab-and-go breakfast.

Nutrition

Calories: 271kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 270mg | Fiber: 5g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

The post Apple Cinnamon Baked Oatmeal appeared first on Foolproof Living.

Ingredients You’ll Need

When you make blackberry breakfast recipes like this, there’s no need to spend hundreds at the grocery store. This simple oatmeal bake only uses natural, pantry-ready ingredients to start your morning.

• Coconut oil: I use coconut oil to coat my oatmeal baking dish, though oil spray would also work. If you feel luxurious and want to give your oatmeal rich, sumptuous undertones, you may also prepare this recipe with melted butter.
• Old-fashioned oats: Old-fashioned oats (also known as rolled oats) are my go-to for this blackberry-baked oatmeal, as their flat, round flakes are perfect for absorbing excess liquid and withstand the baking process. However, if you’re unsure about the difference between Rolled Oats vs. Quick Oats or Steel-Cut Oats vs. Rolled Oats, these simple guides explain everything you need to know. Furthermore, you may also make this dish with gluten-free oats to accommodate a gluten-free diet.
• Ground cinnamon
• Unsweetened shredded coconut: I prefer my coconut-baked oatmeal to get a mild sweetness from natural ingredients, such as maple syrup and fresh berries. However, you can also use sweetened shredded coconut to add sweetness to your breakfast.
• Nuts: I used sliced almonds, but you can also use chopped almonds or other nuts like walnuts or pecans.
• Chia seeds
• Baking powder
• Salt: You only need a pinch of salt to bring out the other nuanced flavors of this recipe.
• Large eggs
• Milk: Though I usually use unsweetened almond milk in this dish, any kind of milk will work, from oat milk to soy milk, cow milk, coconut milk, and beyond. If you prefer making your own milk, my Homemade Almond Milk recipe is the one I recommend.
• Vanilla extract
• Maple syrup
• Lemon zest
• Frozen or fresh blackberries: I love making this blackberry breakfast with the luscious, tart flavor of fresh blackberries. However, you may also use frozen blackberries as long as you reduce the almond milk to 1⅔ cups. This reduction will help balance the added moisture in frozen berries, keeping your oatmeal from becoming watery.

How to Make It

This baked oatmeal with berries recipe is a cinch to make and makes waking up a delight. In just nine steps and ten minutes of prep time, a delectable dish will be ready on your table.

1. Prep the oven: Preheat the oven to 350 degrees F., and coat an 8×8-inch baking dish with coconut oil. Set the coated dish aside.
2. Mix the dry ingredients: Stir the oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt in a large mixing bowl until thoroughly combined.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest until fully integrated.
4. Combine wet and dry ingredients: Pour the milk mixture into the large bowl of dry ingredients and stir until combined.
5. Add the blackberries: Gently fold the blackberries into the oat mixture.

6. Transfer the oatmeal: Pour the oatmeal recipe into the oiled oven-safe pan and spread it evenly with a spatula.
7. Bake: Cook for 35-40 minutes or until the oatmeal turns golden brown.
8. Cool: Remove the baking dish from the oven and let it cool for 10 minutes.
9. Serve: Once cooled, divide the berry oatmeal bake among several bowls, garnish them with extra berries, and drizzle with maple syrup.

How to Store, Reheat, and Freeze?

Out of all the blackberry recipes for breakfast, this is one of the most meal prep-friendly. These simple tips will show you how to make baked oatmeal to enjoy throughout the week or freeze it for future use.

• Storage: To store your baked blackberry oatmeal, first let it reach room temperature. Then, transfer it to an airtight container and store it in the refrigerator for 3-4 days. If preferred, you can also slice it and store it in single-serving portions for extra easy morning meal prep.
• Reheat: You can reheat it in a 325-degree F. oven for 10-15 minutes or in the microwave in 30-second increments.
• Freeze: When freezing this recipe, let it reach room temperature first. Then, cover it tightly with several layers of plastic wrap to avoid freezer burn and store it in the freezer for up to 1-2 months.
• Thaw: To thaw your frozen blackberry oatmeal bake, place it in the fridge overnight. Then, reheat it in the oven for 15 minutes at 325 degrees F.

How to Serve?

Making blackberry recipes for breakfast is a great way to add creativity to the kitchen. Serve it any way you want, from a grab-and-go morning meal to a healthy dessert guaranteed to make your mouth water.

• A cup of coffee or juice: If you’re used to busy mornings, nothing is as satisfying as serving up a piece of this oatmeal bake alongside a hot cup of coffee or fresh juice.
• Greek Yogurt: One of my favorite ways to serve this dish is with a sweet dollop of Honey Vanilla Yogurt. If you prefer a plant-based yogurt, you may also add a spoonful of coconut yogurt or almond milk yogurt for an equally creamy addition.
• Milk: Do you prefer your oatmeal bake to be a little creamier? Adding a splash of milk to your baked dish will add a rich taste and an extra helping of calcium to your breakfast.
• Nut butters: An easy way to make this simple recipe more filling and add protein is to spread a spoonful of peanut, almond, or cashew butter over your oatmeal bake slice.
• Sweeteners: When prepared as-is, this blackberry baked oatmeal has a mildly sweet flavor—perfect for those who don’t like their breakfasts to taste too sugary. However, if you prefer more sweetness in your morning meal, add a drizzle of honey, maple syrup, or more blackberries. 
• Sauce: If you’re like me, you know that a dash of sauce is all that’s needed to bring a recipe to life. Add a dollop of Date Caramel, Applesauce, or Homemade Blueberry Sauce to give this oatmeal bake extra rich, gooey flavor.
• Ice cream: If you want to transform this tasty breakfast recipe into an irresistible dessert, try serving it with a scoop of your favorite ice cream! Honey Vanilla Ice Cream exquisitely balances the warm, woody undertones of oatmeal, while Chocolate Honey Ice Cream is a great addition for those who love the rich taste of cocoa powder.

FAQs

Other Oatmeal Recipes You Might Like

There are few better ways to start your morning with a filling, heart-healthy taste than with a bowl of warm oatmeal. These tasty recipes will ensure you never endure another bland breakfast again.

• Crock Pot Steel Cut Oats
• Oatmeal with Almond Milk
• Instant Pot Steel Cut Oats
• Oatmeal Raisin Cookies

If you try this Blackberry Oatmeal Bake recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Blackberry Oatmeal Bake Recipe

This Blackberry Oatmeal Bake is an easy-to-make, healthy baked oatmeal recipe packed with juicy blackberries and superfoods and sweetened with maple syrup. It is a delicious morning treat that is also breakfast meal-prep friendly.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 slices

Calories 215kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons coconut oil avocado oil, or oil spray would also work
• 2 cups old-fashioned oats aka rolled oats*
• ½ teaspoon ground cinnamon
• ½ cup unsweetened toasted shredded coconut optional
• ½ cup sliced almonds optional
• 1 tablespoon chia seeds optional
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs or flax eggs for a vegan option
• 2 cups unsweetened almond milk or any milk you prefer
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup plus more for drizzle
• 1 teaspoon lemon zest optional
• 2 cups fresh blackberries divided (reserving ½ cup for garnish)

Instructions

• Preheat the oven to 350 degrees F. Coat an 8×8 inch square baking dish with the coconut oil and set aside.
• In a large bowl, stir the rolled oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt until combined.
• In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest, ensuring that everything is fully combined.
• Pour the wet ingredients into the oat mixture and stir to combine.
• Gently fold in the blackberries.
• Pour the mixture into the baking dish and spread it evenly using a spatula.
• Bake for 35-40 minutes until golden brown.
• Remove from the oven and let it cool for 10 minutes.
• When ready to serve, divide it amongst several bowls, garnish with blackberries, and drizzle with maple syrup.

Notes

• Yield: This recipe yields 9 slices of baked oatmeal. The nutritional values below are per slice. 
• Gluten-free rolled oats: If you are following a gluten-free diet, be sure to purchase gluten-free oats. 
• Size of your casserole dish: You can use both an 8×8 or a 9×9 baking dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 40 minutes.
• Sweetness: This recipe is mildly sweet. You may add an additional ¼ cup of maple syrup to the mixture if you prefer it to be sweeter.
• Other sweeteners: Don’t have any maple syrup on hand? No problem! You can also sweeten it using other natural sweeteners, like honey, coconut sugar, or brown sugar. However, if you use these sugars in your recipe, I recommend using ⅓ cup less liquid to avoid watery oatmeal.
• Fresh vs. Frozen Berries: We tested this recipe using both fresh and frozen berries. We found that frozen blackberries can be used in place of fresh. However, if you decide to do so, please reduce the almond milk to 1 ⅔ cup due to the extra moisture in the frozen berries.
• Make it vegan*: This is a gluten-free and dairy-free recipe. However, if you also want it to be vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs.
• Make Ahead: You can bake this baked oatmeal in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
• Storage: It is best to bring leftovers to room temperature before storing them in an airtight container. We recommend storing them in individual portions so you can easily reheat (if preferred) and grab and go. If stored properly in the fridge, they should be fresh for up to 3-4 days.

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 230mg | Fiber: 6g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 2mg

The post Blackberry Oatmeal Bake appeared first on Foolproof Living.

Ingredients

Besides a loaf of brioche bread, which is the star of the show in this easy recipe, you’ll need a few basic ingredients that you likely already have on hand. Simply gather:

• Brioche loaf: You’ll need one loaf of day-old brioche bread, which you should be able to cut into about eight 1-inch slices. Day-old bread is ideal for this brioche breakfast casserole, as its dry texture evenly soaks up the milk mixture and prevents the casserole from getting soggy. I make my own brioche, but store-bought would also work for this recipe.
• Unsalted butter
• Whole milk
• Heavy cream (or half and half)
• Eggs
• Vanilla extract 
• Coconut sugar
• Ground cinnamon
• Ground nutmeg 
• Kosher salt 
• Sliced strawberries (optional)
• Sliced almonds or other nuts (optional) 

Substitutions, Optional Toppings, & Add-Ins

If you don’t have all the ingredients on hand or if a few of them aren’t compatible with your dietary restrictions, rest assured that you can still enjoy this delicious french toast brioche bake with a few simple swaps. Feel free to get creative with the toppings, too! Here are a few suggestions: 

• Type of bread: I love to use brioche for french toast because it offers a sweet, buttery richness and a fluffy texture. If you can’t find brioche at your local grocery store or don’t have the ingredients to make it, you can also make a french toast casserole with challah bread. Either buy it from the store or make your own Challah Bread for a great substitute that still provides that fluffy, rich flavor and texture. 
• Plant-based milk: If you follow a dairy-free diet, I recommend swapping full-fat coconut milk for the whole milk in this french toast brioche casserole. The fat content in the coconut milk will help you achieve that rich, decadent texture, but keep in mind that it will slightly alter the flavor. You can also use almond milk, which will result in a thinner, less rich texture.
• Heavy cream: If you don’t have heavy cream on hand or wish to cut down on the fat and calories, you can use an equal amount of half and half instead. For a dairy-free option, you can completely omit the cream and substitute an equal amount of dairy-free milk of your choice. Keep in mind that doing so will alter the texture and flavor of the recipe (not to say it won’t still taste delicious!). 
• Sugar: I prefer to use coconut sugar in this recipe since it’s unrefined, but you can also use brown sugar for a similar flavor. For another refined-sugar-free option, try using maple syrup instead. If you do choose to substitute maple syrup, just use ½ cup less milk than the recipe calls for. 
• Toppings: My favorite way to serve this easy french toast bake with brioche is to top it with fresh sliced strawberries or fresh berries, sliced almonds, and a dusting of powdered sugar. For an extra sweet and indulgent baked french toast casserole topping, whip up a cinnamon Streusel Topping to sprinkle on top of the casserole before baking it in the oven. 
• Chocolate brioche french toast: If you’re one of my chocolate-loving friends, you know that you can never go wrong with adding chocolate to a sweet breakfast recipe. You can incorporate some chocolate chips into your french brioche toast or simply sprinkle some on top before baking. Use as much chocolate as your heart desires! 

How to Make French Toast Casserole with Brioche Bread?

This french toast casserole recipe with brioche bread only requires 10 minutes of hands-on time, which is as easy as whipping up a milk and egg mixture to pour over the bread. You’ll need a little bit of patience for the resting and cook time, but it’s worth it (trust me). Here’s how to make french toast with brioche bread: 

1. Slice the bread and prep your baking dish: Cut your brioche slices into 1-inch cubes. Grease a 9×13-inch baking pan with the melted butter. 
2. Place the bread cubes in the pan: Spread the small pieces of bread in an even layer in the prepared baking dish and set aside. 
3. Make the milk and egg mixture: Add the whole milk, heavy cream, eggs, vanilla extract, coconut sugar, cinnamon, nutmeg, and a pinch of salt to a large bowl. Whisk until fully combined. 
4. Pour the mixture over the bread: Slowly pour the custard mixture over the brioche cubes until they are evenly covered. Gently press on the bread pieces to ensure they have soaked up the liquid. 

5. Cover and rest: Cover the dish with plastic wrap and let it rest in the refrigerator for at least 2 hours or overnight (for up to 8 hours). 
6. Preheat the oven: Preheat your oven to 350 degrees F (176 degrees C). 
7. Add the toppings: Remove the plastic wrap and top the casserole with sliced strawberries and almonds, if desired. 
8. Bake: Bake the brioche bread breakfast casserole for 45-50 minutes or until it appears lightly golden brown. 
9. Let cool and serve: Let your baked brioche french toast casserole cool for about 10-15 minutes. Serve. 

How to Serve?

Just like regular french toast, this easy brioche french toast casserole is delicious when served with a variety of sweet toppings. From a simple dusting of powdered sugar to a heaping pile of whipped cream and fresh fruit, you can make it as decadent as you’d like! It’s the perfect dish to serve for special occasions, weekend mornings, or just because. Here are my serving recommendations: 

• Add a scoop of ice cream: Who doesn’t like dessert for breakfast? For a truly indulgent treat, top your brioche french toast bake recipe with some homemade Vanilla Ice Cream. 
• Dust on some powdered sugar: If you like to keep things simple and subtly sweet, you can add a dusting of powdered sugar on top. You can also top your brioche french toast casserole with fruit, such as fresh blueberries or strawberries, and sliced almonds.
• Serve it with a mound of whipped cream: To amp up the creaminess of this brioche toast recipe, top it off with a heaping mound of Whipped Maple Cream. The maple flavor pairs beautifully with the rich brioche french toast recipe.

Expert Tips

The key to perfect oven-baked brioche french toast is achieving a moist, rich texture on the inside and a slightly crisp, golden brown exterior. With some trial and error, I’ve learned a few simple tips and tricks that I’d like to share with you to help you achieve expert results on your first try. Here’s what you need to know: 

• Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep your baked french toast brioche from getting soggy. The idea is that the dry bread will evenly soak up all the liquid while still holding its shape. If you only have fresh bread available, you can dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes. 
• Make sure the cubes aren’t too thin: Make sure to cut your bread slices into cubes no thinner than about an inch. Keeping your cubes on the thicker side will ensure they come out moist and rich instead of soggy. 
• Alternative method: For a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed above. Let it cool a bit before serving. 

FAQs

Other Brioche-Based Recipes You Can Make

I love brioche bread because not only is it delicious, but it’s also super versatile. From sweet to savory recipes, a simple loaf of brioche goes a long way. If you’re as much of a fan as I am, you’ll love these other brioche-based recipes: 

• Pumpkin Bread Pudding Recipe
• Goat Cheese Bread Pudding
• Mushroom Brioche Stuffing 

If you try this Overnight Brioche French Toast Casserole recipe or any other recipe on Foolproof Living, please take a minute to leave a star rating and a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Brioche French Toast Casserole Recipe

This Brioche French Toast Casserole is made with thick-sliced and cubed buttery brioche bread coated in a creamy milk and egg mixture and topped with fresh fruit and nuts. With just a few simple ingredients, it's the perfect breakfast or brunch dish to serve for special occasions, such as Mother's Day, Easter, or Christmas, or for a decadent weekend treat!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours

Servings 6 Servings

Calories 538kcal

Author Aysegul Sanford

Ingredients

• 1 loaf brioche 8 1-inch slices (day-old bread)
• 1 tablespoon unsalted butter melted and cooled
• 1 ½ cups whole milk
• ½ cup heavy cream or half and half
• 6 large eggs
• 1 tablespoon vanilla extract
• ½ cup coconut sugar or brown sugar, plus more for sprinkling on top
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch kosher salt

Optional Toppings

• 1 cup strawberries halved
• ½ cup sliced almonds or any other nuts

Instructions

• Slice brioche slices into small 1-inch cubes. Brush a 9X13 casserole dish with melted butter.
• Spread the cubed brioche bread on a single layer. Set it aside.
• In another large mixing bowl, whisk together whole milk, heavy cream, eggs, vanilla extract, coconut sugar, ground cinnamon, ground nutmeg, and salt until fully combined.
• Spread it over the bread. Gently press to ensure that brioche cubes are fully soaked with the liquid mixture.
• Cover with plastic wrap and refrigerate for at least two hours or overnight (for up to 8 hours).
• Preheat the oven to 350 degrees F (176 C).
• Remove the plastic wrap. If desired, top it off with halved strawberries and sprinkle it with almond slices.
• Bake in the preheated oven for 45-50 minutes until the top layer is lightly golden brown.
• Let it cool for 10-15 minutes before serving.

Notes

• Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep this oven-baked french toast brioche from getting soggy. If you only have fresh bread available, you can place it on a sheet pan and dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes. 
• Store-bought brioche: Please be aware that some store-bought brioche is sweetened with more sugar than my homemade version. Therefore, if you are using a store-bought brioche loaf, I recommend giving it a taste and reducing the amount of sugar used. Depending on the sweetness level of the particular brand you are using, I recommend starting with half the amount of sugar.
• Alternative method: For more of a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed in the recipe card.
• Store: Let the leftovers cool to room temperature, tightly cover or place them in an airtight container, and store them in the fridge for up to 3 days. You can also separate your leftovers into smaller, individual airtight containers so you can reheat individual servings.
• Reheat: Reheat your leftover casserole in a 350-degree F oven for 15 minutes or until heated through.

Nutrition

Calories: 538kcal | Carbohydrates: 45g | Protein: 17g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 318mg | Sodium: 385mg | Potassium: 278mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1208IU | Vitamin C: 14mg | Calcium: 177mg | Iron: 2mg

The post Brioche French Toast Casserole appeared first on Foolproof Living.

Like my Almond Flour Chocolate Cake and Flourless Chocolate Cupcakes recipes, this easy brownie recipe is easy to make. Plus, it is a great alternative to traditional brownies that are butter and sugar-packed and not so healthy.

Why You’ll Love This Recipe:

1. Made with everyday ingredients: The almond flour brownie batter comes together in one bowl in just a few minutes and uses only 7 simple ingredients, all of which are pantry staples.
2. No different than a brownie made with regular flour: You won’t be able to detect any difference when it comes to taste and texture. Perfectly fudgy, almond flour brownies pack the same addictive chocolate flavor you’d expect from a brownie.
3. Made with diet restrictions in mind: Like all of my almond flour recipes, compared to traditional baked goods made with all-purpose flour and butter, it uses a minimal amount of oil. It is also low-carb, grain-free (great for Passover), and paleo-friendly. Plus, thanks to the healthy fats in ground almonds, you can even count this as a healthy brownies recipe.

Ingredients:

The ingredient profile for this gluten-free almond flour fudge brownies recipe is similar to that of my Almond Flour Chocolate Cake recipe and even my Flourless Chocolate Cupcakes recipe. (Can you tell I love almond flour desserts?)

In terms of ingredients, you will need:

• Blanched almond flour (affiliate link)
• Unsweetened cocoa powder – You can use cacao powder and cocoa powder interchangeably in this recipe.
• Melted coconut oil (cooled)
• Maple syrup
• Large eggs
• Vanilla extract
• Walnuts

How To Make Brownies with Almond Flour?

The steps to making this easy almond flour brownie recipe has 6 folds:

1. Prepare for baking: Preheat the Oven to 350 Degrees. Line an 8X8 square baking dish with parchment paper.

2. Combine Dry Ingredients: Whisk together almond flour and cocoa powder in a large bowl until homogeneous, and no lumps remain.

3. Add Wet Ingredients: Add coconut oil, maple syrup, eggs, and vanilla extract to the bowl of dry ingredients, and whisk until fully incorporated.
4. Add the Nuts: Fold in half a cup of the nuts.

5. Prepare to Bake: Transfer the raw batter into the prepared pan and spread it out evenly using a spatula. Sprinkle it with the rest of the walnuts.
6. Bake: Cook them for 35-40 minutes in the prepared oven or until a toothpick inserted in the center of the brownies comes out clean (or with a few tiny crumbs). Allow the brownies to cool for 5 minutes, and remove them from the pan onto a wire rack. Let it cool to room temperature before slicing to avoid them falling apart. Serve with coffee, milk, or plant-based milks such as almond milk.
7. Optional step: If you are like me, and enjoy extra chocolatey, gooey brownies, then I recommend drizzling them with melted chocolate. I think the easiest way to melt chocolate is in the microwave. To do so;
   1. Place 2 oz. of your favorite chocolate chips (both semi-sweetened and unsweetened would work) in a microwave-safe glass bowl. 
   2. Microwave at high for 30 seconds. Give it a stir and then repeat in 30-second intervals until fully melted. Slice your brownies and drizzle them with melted chocolate chips.

How To Store, Freeze and Thaw?

My favorite thing about these homemade almond flour brownies is that they get better as they sit. I recommend storing them in the refrigerator and warming them slightly before serving.

• Storage: These gluten-free chocolate brownies will keep for 3-4 days in the fridge in an airtight container or plastic bag. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool. 
• Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
• Thawing: To thaw, let it sit on the counter for 15 minutes and warm in a low-heat (300 degrees F) oven for 10-15 minutes and serve.

FAQs:

Other Almond Flour Recipes You Might Like:

If you are in need of creative and healthier gluten-free recipes made without the use of refined sugars (i.e., white sugar), you’ll like the recipes below:

• Almond Flour Apple Cake
• Banana Bread with Almond Flour
• Almond Flour Carrot Cake
• Waffles Made with Almond Flour
• Almond Flour Banana Muffins

This almond flour chocolate brownies recipe is adapted from Almond Flour Brownies at Allrecipes.com with changes.

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Almond Flour Brownies Recipe

Almond Flour Brownies recipe made with only 7 ingredients in one bowl. They are just the trick to satisfy your sweet tooth without going totally overboard. Fudgy, moist, and Paleo-friendly, meaning they’re gluten-free, wheat-free, and dairy-free! Plus, they get their sweetness from maple syrup, making them refined sugar-free, as well.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups almond flour 6.3 oz.
• ½ cup + 2 tablespoons cocoa powder 2.3 oz.
• ½ cup coconut oil melted and cooled
• 1 ⅓ cups maple syrup at room temperature
• 4 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup walnuts or pecans chopped & divided

Chocolate Drizzle (Optional)

• 2 oz. chocolate chips i.e. Naturally sweetened Enjoy Life brand
• 1 tablespoon dried strawberries

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees. Line an 8X8 square baking pan with parchment paper.
• Mix together almond flour and cocoa powder in a large mixing bowl until no lumps remain.
• Add in coconut oil, maple syrup, eggs, and vanilla extract and whisk until fully incorporated.
• Fold in half a cup of the nuts.
• Transfer batter to the parchment lined pan and spread it throughout the pan using a spatula.
• Sprinkle it with the rest of the walnuts.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean (or with a few tiny crumbs).
• Let it cool for 5 minutes and remove from the pan on to a wire rack. Let it cool before slicing.
• If you are using chocolate drizzle, place the chocolate chips in a glass bowl and melt in the microwave in 30-second intervals, mixing after each time until fully melted.
• Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries.
• Slice & serve.

Video

Notes

• To Store leftovers: Place the leftover brownies in an airtight container after they come to room temperature. Store in the fridge for up to 4 days. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool. 
• Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
• Thawing: To thaw, let it sit on the counter for 15 minutes, warm in a low-heat (300 degrees F) oven for 10-15 minutes, and serve.

Nutrition

Calories: 375kcal | Carbohydrates: 38g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 32mg | Potassium: 136mg | Fiber: 2g | Sugar: 31g | Vitamin A: 106IU | Calcium: 103mg | Iron: 1mg

The post Almond Flour Brownies appeared first on Foolproof Living.

Ingredients

This recipe (adapted from the original recipe, Mark Bittman Yogurt Bread) requires only a few basic ingredients that you likely have stocked in your pantry and fridge. Besides classic bread ingredients like flour and baking soda, we’re adding molasses, dried fruits, and walnuts for the perfect balance of sweet and savory. 

For this quick bread recipe, you’ll need whole wheat flour (or white whole wheat flour), cornmeal, kosher salt, baking soda, plain whole milk yogurt (or buttermilk), unsulphured molasses (I like Grandma’s Molasses – affiliate link), chopped dried fruit (any kind you prefer, such as cranberries, figs, or raisins), and chopped walnuts. 

How to Make It?

This moist loaf comes together with only 15 minutes of hands-on time and an hour of cook time, making it a no-fuss option whenever you’re craving a slice of warm, homemade bread. Here’s how to make it:

1. Preheat the oven: Preheat the oven to 325 degrees F. Grease a non-stick, 9×5 or 8.5×4.5 inch loaf pan with vegetable oil spray (such as olive oil), or line it with parchment paper. 

2. Combine the dry ingredients: Add the whole wheat flour, cornmeal, salt, and baking soda to a medium bowl and mix until well combined. 
3. Whisk the wet ingredients: In a separate large mixing bowl, whisk together the wet ingredients until combined. 
4. Combine ingredients together: Add the flour mixture into the bowl with the wet mixture and stir until just combined, making sure to scrape the bottom of the bowl. The dough will be very thick.
5. Add the dried fruit and nuts: Gently fold in the chopped fruits and nuts until they are evenly distributed throughout the dough. This is a rather dense dough so don’t be alarmed.

6. Pour into a loaf pan: Transfer batter to the prepared loaf pan and use a spatula to even it out. 
7. Bake loaf: Bake in the center of the oven for about 55-60 minutes or until a toothpick inserted in the middle comes out clean. Let it rest for 5 minutes, then remove it from the pan and let it cool completely on a wire rack. 
8. Serve: Slice with a serrated knife and serve with your favorite spreads or toppings. 

How to Store and Freeze

If you don’t think you can consume the loaf within about a week, you can store it in the freezer to enjoy later. Better yet, make a double recipe and store one loaf in the freezer to have homemade bread available whenever you’re craving it. Here are some storage tips: 

• Store: Let the bread cool to room temperature and store it in an airtight container in the fridge. It’ll keep in the fridge for about a week. 
• Freeze: Before freezing, let the bread cool to room temperature and slice it (it’s difficult to slice once it’s frozen). Wrap it in plastic wrap and store it in a freezer-safe container for up to two months. 

FAQs

Other Quick Bread Recipes You Might Like

Once you start making bread at home, you won’t want to buy it from the store! Whether you serve it to your family or give it away to friends and neighbors, it’s always nice to have a homemade loaf that’s ready to enjoy. If you’re looking to expand your collection of quick bread recipes, look no further than the links below: 

• Almond Bread – This is my favorite gluten-free bread made with almond flour
• Simple Pumpkin Bread Recipe
• Best Vegan Zucchini Bread

If you try this Yogurt Molasses Bread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from Mark Bittman’s Quick Whole Wheat and Molasses Bread recipe in his cookbook, How To Cook Everything (affiliate link.)

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Yogurt Molasses Bread Recipe

With just the right amount of sweetness this yogurt walnut and dried fig bread make a delicious breakfast bread or snack cake to serve with your afternoon tea. If you are a fan of making your own bread, this whole wheat flour and cornmeal based Yogurt Molasses bread recipe is one that you should definitely try.

Course Bread

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Calories 335kcal

Author Aysegul Sanford

Ingredients

• 2 1/2 cups whole wheat flour 13.75 oz.
• 1/2 cup fine cornmeal 3 oz.
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 1 2/3 cups plain whole milk yogurt 14 oz. – at room temperature
• 1/2 cup unsulphured blackstrap molasses 4.5 oz.
• 1/2 cup dried fruit chopped
• 1 cup walnuts chopped

US Customary – Metric

Instructions

• Preheat the oven to 325 Degrees F. Spray a non-stick 9X5 or 8.5 X4.5 baking dish with vegetable spray.
• Mix whole wheat flour, cornmeal, salt, and baking soda in a large bowl. Set it aside.
• Whisk together yogurt and molasses in a separate bowl until fully combined.
• Stir the wet ingredients into the dry ingredients and stir just until combined. It will be a very thick batter.
• Mix in the chopped fruit and walnuts and stir them in just until they are evenly distributed.
• Place the batter into the prepared pan and distribute it evenly in the pan using a spatula.
• Bake until a toothpick inserted in the middle comes out clean for about 55-60 minutes. Let it rest for 5 minutes. Remove from the pan and transfer onto a wire rack to cool completely.
• Slice and serve.

Notes

• It is a dense dough: After you add the fruit, you will end up with a dense dough, and it may feel like you need more liquid, but trust the recipe.
• Let it cool completely before slicing: I know you will be tempted to cut into your bread as soon as it comes out of the oven (I was, too), but it’s important to wait a little bit to let the loaf cool completely before cutting into it. Bread actually continues to cook and release steam as it cools, so cutting into it too soon interrupts this process and leaves you with a dense texture that’s usually a bit sticky. 
• Storage: Bring the leftovers to room temperature before placing in an airtight container in the fridge. The sliced bread will keep fresh for up to a week.
• Freezing: This whole wheat bread is great for freezing. Though I recommend freezing it after slicing. Simply place the sliced bread in an airtight container, and get the air out as much as possible before freezing. 
• Thawing: No need to thaw! Just warm it up in a toaster (or toaster oven) for a delicious breakfast toast.

Nutrition

Calories: 335kcal | Carbohydrates: 54g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 410mg | Potassium: 607mg | Fiber: 6g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 3mg

The post Yogurt and Molasses Bread with Walnuts and Dried Figs appeared first on Foolproof Living.

Amongst all my almond flour desserts, muffins made with almond flour are my favorite because they come together pretty quickly and can be served as a humble breakfast or they can be spread with frosting to turn them into a delicious show-stopping cupcake. 

If you are a fan as well, you might also like my Almond Flour Apple Muffins, Almond Flour Zucchini Muffins, and Almond Flour Pumpkin Muffins.

Why Should You Try This Recipe:

These blueberry almond flour muffins recipe is the perfect grab-and-go breakfast. Here are a few other reasons why it’s worth a try:

1. Deliciously moist & stores well: Thanks to almond flour, this blueberry muffin recipe is moister compared to traditional muffins. You can make a whole batch on the weekend, store it in the fridge, and warm it up for breakfast to enjoy throughout the week.
2. Minimally sweetened with no refined sugar: Sweetened with less than a cup of pure maple syrup and fresh blueberries, this is a healthier muffin recipe that you can enjoy without guilt.
3. Easy & Quick to make: All you need is 45 minutes and two bowls and a whisk to make these grain-free blueberry muffins. Plus, since it is so easy to make you can make it with your kids as well.

Ingredients:

As it is with any muffin recipe, the ingredients for this almond flour blueberry muffins recipe can be divided into three categories:

• Dry ingredients: Almond flour, baking powder, baking soda, and kosher salt.
• Wet Ingredients: Eggs, maple syrup, vanilla extract, and melted coconut oil 
• Last-minute add-ins: Fresh blueberries, lemon zest, and sliced almonds.

How to Make This Recipe?

This Gluten-Free Blueberry Muffins with almond flour recipe has 5 easy steps:

1. Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin pan with muffin paper liners (affiliate link) and set it aside.

2. Mix Dry Ingredients: Mix together the dry ingredients, almond flour, baking powder, baking soda, and kosher salt in a large mixing bowl.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the wet ingredients – eggs, maple syrup, and coconut oil (melted and cooled.)
4. Combine dry and wet ingredients: Pour the liquid ingredients into the dry ingredients and stir to combine. Fold in the blueberries and lemon zest into the muffin batter at the last minute.

5. Bake: Using an ice cream scoop, scoop the batter into a 12-cup muffin tin, top with a sprinkling of sliced almonds, and bake the simple gluten-free blueberry muffins in a 325-degree oven for 32-35 minutes, or a toothpick inserted in the middle comes out with no crumbs. Let muffins cool for a few minutes and then transfer to a wire rack. 

Enjoy one (or more) for breakfast with your morning coffee, or serve to the kids as a healthy afternoon snack.

How To Store, Freeze, and Thaw:

Below you will find everything you need to know to enjoy these almond flour lemon blueberry muffins for days.

• Storage: Since these blueberry muffins are made with almond flour, the added moisture and fat content in the flour will shorten their shelf life. I found the best way to store these muffins is in an airtight container in the fridge for up to days. When ready to serve, warm them in a low preheated oven (300 degrees) for 5 minutes or so.
• Freezing instructions: As it is with all my other almond flour recipes, these almond flour muffins freeze well. Be sure to cool completely on a cooling rack for 1 hour or they are fully cooled to room temperature. Transfer them into a plastic bag (I use freezer bags ) and get the air out of it as much as possible. Label, date, and store in the freezer for up to 3 months.
• Thawing Instructions: Frozen muffins can be thawed completely to room temperature. Alternatively, to rewarm from the frozen muffins, place them in a 300-degree oven for 10 minutes, or in the microwave on high for 30 seconds-1 minute.

Expert Tips:

Here are a few quick pro tips for the best almond flour blueberry muffins that you can make on your first try:

• Room temperature ingredients: As it is with most baking recipes, for best results make sure that all your ingredients are at room temperature.
• Toss blueberries with almond flour before folding into the batter: To prevent your blueberries (fresh or frozen) from sinking to the bottom during baking, toss the berries with 1-2 Tablespoons of the almond flour mixture before folding into the batter.
  Coating the berries with the recipe’s dry ingredients helps the blueberries stick to the muffin batter, giving you specks of warm, melty blueberries well distributed throughout the muffin.
• Fill each muffin tin until ⅔ is full: The recipe for blueberry muffins with almond flour below makes 12 muffins. As you fill muffin cups you might feel like the batter is not enough. The secret is to fill each cup two-thirds full. It is also important to mention that almond flour muffins do not rise as much as regular blueberry muffins (made with regular flour) but they are delicious nonetheless.
• Want to turn them into Almond Flour Blueberry Cupcakes? Add ½ tsp pure almond extract to the wet ingredients, omit the sliced almonds, and when completely cool, top with a heaping dollop of maple whipped cream or maple cream cheese frosting, and garnish with more fresh blueberries.
• Want to try a muffin recipe made with a combination of almond and coconut flour instead? Try my flourless blueberry muffins.

You Might Also Like:

If you enjoyed these recipes, here are a few other almond flour recipes you might like:

• Blueberry Muffins without Flour
• Almond Flour Banana Muffins
• Almond Flour Chocolate Cupcakes
• Almond Flour Bread Recipe
• Almond Flour Cookies

And if you have some extra blueberries you are trying to use, below are a few easy blueberry recipes from the archives:

• Blueberry Sauce For Pancakes
• Homemade Blueberry Sauce
• Blueberry Salad

If you try this Healthy Almond Flour Blueberry Muffins recipe or any other one of our almond flour recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Almond Flour Blueberry Muffins Recipe

These easy Gluten Free Almond Flour Blueberry Muffins are moist, sweet, and loaded with blueberries. Made with almond flour, they are a perfect treat for a healthy breakfast or an afternoon snack. 

Course Naturally sweetened dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 muffins

Calories 233kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 2 cups almond flour (8.4 oz. )
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Wet Ingredients:

• 3 large eggs at room temperature
• ⅔ cup maple syrup
• ¼ cup neutral vegetable oil coconut, walnut, or grapeseed oil would work
• 1/2 teaspoon vanilla extract

For the Blueberry Muffins

• 1 cup fresh or frozen blueberries*
• Zest of a lemon
• 3 tablespoons sliced almonds optional

Instructions

• Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin tin with muffin liners and set aside.
• In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.
• In a small bowl, whisk eggs, maple syrup, vanilla extract, and oil.
• Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.
• Fold in the blueberries and lemon zest.
• Divide the batter equally in the prepared muffin tin.
• Sprinkle with sliced almonds (if using).
• Bake 32-35 minutes or until muffins turn golden brown.
• Let it cool for 5 minutes and serve while it is still warm.

Video

Notes

Notes:

• Can I use frozen blueberries to make these muffins? You can use an equal amount of frozen blueberries in place of the fresh ones. There is no need to thaw them.
• Can I swap maple syrup with honey? Yes, you can. Simply use an equal amount of honey. Please be aware that the version made with honey might be slightly sweeter and darker in color (depending on the type of honey you are using.)
• Storage: These blueberry muffins are best the day they are baked, still warm from the oven. You can store them in an airtight container for upto 4 days.
• Freezing Instructions: Fully bring the blueberry muffins to room temperature, place in a freezer-friendly container, and freeze them for upto 3 months.
• To Thaw: There is no need to thaw them as almond flour does not fully freeze. Simply heat them in a low-heat (300 F degree) oven for 10-15 minutes before serving.

Nutrition

Calories: 233kcal | Carbohydrates: 18g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 196mg | Potassium: 103mg | Fiber: 3g | Sugar: 12g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

The post Almond Flour Blueberry Muffins appeared first on Foolproof Living.

Today’s recipe, Almond Flour Bread, a savory quick bread recipe, is yet another addition to my collection. Though I have to admit, it is one that took quite a bit of trial and error to be good enough to be published.

I believe the reason why it took so long is that I was after a savory almond loaf bread recipe that tasted more like bread than an almond cake and none of the recipes I tried gave me one that I would use to make a sandwich. Until now.

The trick is all about the eggs. Rather than using whole eggs, I replaced a few of them with egg whites (removed egg yolks) and it made all the difference in texture. The exceptional flavor was just the added bonus. Believe it or not, I had four slices as soon as the bread came out of the oven!

Just like my Almond Flour Waffle and Almond Flour Biscuits recipe, this easy almond flour bread is healthy, light, low carb and with the right adjustments, Paleo, Keto Diet friendly, and Whole30, too. So I guess those four slices were totally worth it – no guilt included!

If you are thinking like, how the heck do you make homemade bread using almond flour, read on. I promise it is easier (and more delicious) than you think.

Almond Bread Ingredients

Like it is in many baked goods, this gluten-free almond flour bread recipe has 2 sets of ingredients; wet and dry ingredients:

Wet Ingredients:

• Vegetable Oil – I used grapeseed oil, but any mild-flavored oil, such as extra virgin olive oil, coconut oil, or avocado oil, will do.
• Large Eggs, plus Egg Whites – The combination of whole eggs and egg whites create a light-textured bread.
• Apple Cider Vinegar – Subtly sweet, the acid in ACV activates the baking soda and brings balance to the flavor.
• Liquid Sweetener – Although completely optional, any of your favorite liquid sweeteners will do. I prefer maple syrup, but you can use honey or agave if that’s all you have on hand.

Dry Ingredients:

• Blanched Almond Flour – I highly recommend blanched almond flour (made from ground almonds) over almond meal (which is almond flour with the skins still on) more so for its light golden color, but you can use them both interchangeably. If you have the time you can easily make your own almond flour (made with grinding almonds in a high-powered blender (like Vitamix) or a food processor).
  If you want to make this recipe using almond flour, my favorite brand is Blue Diamond (affiliate link). I love that it tastes great and has almost no odor, which is usually an issue with most packaged almond flours sold in stores.
  If you want to use almond meal (affiliate link), my favorite brand is Barney. 
• Ground Flaxseeds – There are two options – regular Flaxseed or Golden Flaxseed. Either one can be used, however, regular flax seeds will give you specks throughout your gluten-free loaf, whereas golden flaxseed creates a more neutral-colored bread.
• Baking Soda – The leavening agent reacts with the apple cider vinegar, giving you both lift and that beautiful golden hue.
• Baking Powder – A bit more lift never hurt any low carb gluten-free bread recipe. To make this a paleo bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
• Fine Sea Salt – I specify fine sea salt since it dissolves easily into the batter. If you do not have fine sea salt on hand, you can also use the same amount of kosher salt.

How to make bread with almond flour

To make this Gluten-Free Almond Flour Bread, simply:

1. Whisk together the wet ingredients. Add the oil, eggs, egg whites, apple cider vinegar and liquid sweetener to a medium bowl. Thoroughly mix all the ingredients together until smooth and emulsified (see PRO TIP below).
2. Mix together the dry ingredients. In a larger bowl, add the almond flour, flaxseed, baking soda, baking powder, and salt. Mix together until well combined and create a slight well in the center.
3. Pour the wet ingredients into the dry ingredients. Fold together gently until just combined. Transfer to the prepared loaf pan (more on that below) and smooth the top.
4. Bake. For 35 minutes, or until the loaf is golden brown, springs back to the touch and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
5. Serve. Slice and serve. A few of my favorite options include slicing the loaf like sandwich bread and placing a few slices of roasted turkey, lettuce, and mashed avocado between two slices.

How To Serve:

Go ahead, slice your almond flour loaf and enjoy it right away. Here are a few ideas to get you started:

• Make avocado toast: Spread it with a thick layer of my avocado dressing and sprinkle it with bagel seasoning for a low carb breakfast.
• Use it to make a sandwich: Layer it with baked turkey bacon, tomato, and lettuce for a keto BLT.
• Serve in place of toast with a layer of cream cheese (or peanut butter) and your favorite jam.

FAQs

For the full nutritional information (including calories), please be sure to check out the recipe card above.

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Almond Flour Bread Recipe

The best quick and easy to make Almond Flour Bread recipe that is low carb, grain-free, gluten-free, dairy free, low sugar, paleo and keto friendly. Great to use as a sandwich bread or as toast for breakfast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 288kcal

Author Aysegul Sanford

Ingredients

Wet Ingredients:

• 5 Tablespoons (70g) Vegetable Oil, plus more for greasing – I used grapeseed oil but olive oil would also work
• 2 large Eggs room temperature
• 3 large Egg Whites room temperature
• 1 Tablespoon (15g) Apple Cider Vinegar
• 1 Tablespoon (21g) Maple Syrup (or honey)

Dry Ingredients:

• 2 cups (224g) Blanched Almond Flour
• ¼ cup (28g) Ground Flaxseed
• ¾ tsp Baking Soda
• 1 tsp Baking Powder*
• ½ tsp Fine Sea Salt

Instructions

• Preheat the oven to 350 degrees F. Grease an 8X4 (or 9 x 5-inch) loaf pan with 1 teaspoon vegetable oil.
• In a medium bowl, whisk together the oil, eggs, egg whites, apple cider vinegar and maple syrup until emulsified*
• In a large bowl, whisk together the almond flour, ground flaxseed, baking soda, baking powder and salt. Make a slight well in the dry ingredients and mix in the egg mixture until just combined.
• Transfer to the prepared loaf pan and smooth the top. Bake 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

• Thoroughly mixing the wet ingredients until emulsified is important as it helps the bread bake to the right texture. When the wet ingredients become one smooth mixture and slightly thickened, you know it’s ready!
• Substitute for baking powder: To make this a paleo-diet-friendly bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
• Can I use chia seeds instead of flax seeds? While some readers made this recipe using chia seeds instead of flax seeds, I prefer the version made with flaxseeds. Ground flax seeds help with rising and provide a better form/shape to the overall bread.
• Storage: This homemade almond flour loaf keeps best in an airtight container or wrapped in parchment paper and stored on the kitchen counter for up to 3 days. However, if you keep it in the fridge it will store for up to a week.
• Freezing Instructions: For longer storage, slice it, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 3 months. When you are ready to serve, pop it in your toaster to warm it up. There is no need to thaw.

Nutrition

Calories: 288kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 348mg | Potassium: 74mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Calcium: 111mg | Iron: 2mg

The post Almond Flour Bread (Quick Low Carb Recipe) appeared first on Foolproof Living.

Crisp and rich, borek is a savory Turkish pastry often served at breakfast and brunch. It’s made by layering ultra-thin dough, an egg mixture, and various fillings. Borek also comes in many shapes and sizes, ranging from cigarette-shaped rolls to large trays. 

Traditionally, chefs prepare borek with Turkish yufka dough, an ultra-thin, unleavened dough made from flour, water, and salt. Yufka pastry leaves recipes—like borek—often use layers of a yogurt or milk mixture to keep the dough equally moist and flakey. 

Although feta and spinach borek is a quintessential Turkish dish, you can find Turkish borek recipes across the former Ottoman Empire. The Balkans, Eastern Europe, and even Northern Africa are just a few places. Perhaps because of the pastry’s geographic range, its name has many alternate spellings. “Bourek,” “burek,” “börek,” and even “bòrek” are all popular variations.

Recipe Ingredients

Who knew authentic Turkish cuisine could be so easy to make? This spinach borek recipe only uses simple ingredients that you can find at your local grocery store.

• Phyllo Dough: You’ll need one package of phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Though chefs traditionally make Turkish borek dough from layers of yufka, phyllo dough (this is the brand I used) is easier to find here in the U.S. so that’s what I am using. Be sure to thaw it in the fridge overnight.
• Yogurt Wash to Keep Layers Moist: For the yogurt wash, gather olive oil, whole milk, egg, plain unsweetened yogurt, salt, and black pepper.

• Borek Filling: In this spinach burek recipe, your filling will consist of olive oil, chopped onion, baby spinach, kosher salt, black pepper, crumbled feta cheese, sesame seeds, and egg yolks. You may also add poppy seeds or Nigella seeds if desired.

How to Make Borek with Spinach

Sheet pan borek is one of my recipe book’s tastiest and most effortless Turkish side dishes. You can learn how to make borek like an expert in just a few simple steps.

Cook the Vegetables & Make the Filling

1. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onion to the pan and cook, frequently stirring, until translucent (4-5 minutes). Then, add the baby spinach, salt, and pepper to the pan. Toss the mixture every few minutes using kitchen tongs. Let it cook until the spinach loses most of its volume (approx. 5 minutes). Turn off the heat and let the veggies cool for 15-20 minutes.
   PRO TIP: If your veggie filling has too much liquid, I recommend straining the juices using a colander. Straining will keep your borek from turning soggy when fully assembled.
2. Prepare the yogurt milk mixture: While your vegetables cool, whisk your olive oil, milk, egg, whole-milk yogurt, salt, and black pepper in a measuring cup.
3. Preheat the oven: Preheat the oven to 350 degrees F. 

Layer the Phyllo Dough

1. Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered, using as many sheets as necessary. Let any excess dough hang over the sides. 
2. Brush the phyllo: Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
3. Add layers: Add another two layers of phyllo sheets on top of the first. Brush the top layer again with yogurt wash. Then, place one more layer of phyllo dough on the washed layer. Don’t brush this top layer with the milk mixture.
4. Layer the filling: Distribute your cooled sautéed veggies over the top sheet of phyllo in one even layer. Then, sprinkle the crumbled feta cheese evenly over the spinach. 

5. Layer the top borek sheets: Place another two layers of phyllo dough over the spinach filling, covering it completely. Brush the top layer with the milk and yogurt wash. Then, place two more layers of phyllo dough on top of the washed layer. Brush the top of the assembled pastry with an even layer of the yogurt mixture.
6. Fold excess dough: If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed.

7. Cut the pastry: Cut your borek into 12 equal pieces using a knife. 
8. Add toppings: Mix the egg yolks in a bowl. Brush the top layer of the borek with a generous layer of egg wash. If desired, sprinkle the top with sesame seeds and nigella seeds.
9. Bake: Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown. 
10. Serve: Remove the pastry from the oven and let it cool for 15-20 minutes on a wire rack. Then, slice it along the pre-cut lines, and serve while still warm.

How to Make Ahead, Store, and Freeze

Make meal prep stress a thing of the past with this Turkish cheese borek recipe. Whether you make this dish a day or an entire month in advance, these storage tips have you covered.

• Make ahead: To make your pastry ahead of time, cook the burek spinach and onions one day in advance. Store the veggies in an airtight container in the fridge, removing it when you’re ready to assemble your borek. Another option is to assemble the entire pastry, cover it with plastic wrap, and store it in the fridge overnight. Then, cook your burek as usual when ready to eat.
• Store: Leftover borek will stay fresh for up to 3 days when stored in an airtight container. Just be sure to let it reach room temperature before storing.
• Freeze: You can freeze your spinach burek recipe for up to one month before baking it. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn.
• Thaw: Transfer your burek from the freezer to the fridge one full day before you plan to bake it. Then, bake the pastry according to the standard cooking directions (350 degrees F. for 30-35 minutes).

Filling Variations

The sky’s the limit when it comes to filling this Turkish cheese pastry. Whether you want a borek recipe with meat or a cheese burek for feta fans, these popular fillings are just what you need.

• Meat borek: Make your pastry extra satisfying by adding a savory protein. Any meat will work, but ground beef borek, borek with minced meat, and ground lamb borek are some of my favorite savory fillings.
• Cheese & herbs: Don’t want to add veggies? No problem! Borek with cheese and fresh herbs is a common filling you’ll adore. Simply fill your Turkish filo pastry with feta cheese and fresh parsley.
• Try it with different vegetables: When you make burek, spinach is only one of the countless delicious veggies you can use. Roasted Shiitake Mushrooms and Baked Portobello Mushrooms are two of my favorite alternatives.

Expert Tips

You don’t have to be a master chef to make international eats. With these foolproof tips, your cheese and spinach borek will come out flaky, gooey, and decadent every time.

• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.
• It’s OK if you miss a layer: Don’t stress if you miss a layer when assembling your borek. This dish is highly forgiving, and it’s always better to have too few layers than too many.
• Cover the filo sheets with a damp towel: As you are making this Turkish spinach borek recipe, be sure to cover the filo dough sheets with a damp towel to prevent them from drying. 
• Don’t skimp on the yogurt wash: Be sure to spread the yogurt wash evenly over your Turkish pastry. Every layer should be adequately moist after brushing. 
• Slice before baking: Slicing the borek pastry before it goes into the oven will make cutting and serving much easier. Simply slice the dough into your ideal portion sizes when you finish layering your borek.
• Let the borek sit overnight: Though this step is optional, I highly recommend letting your borek recipe sit in the fridge overnight. Allowing your borek to rest will give your phyllo dough time to absorb the flavorful liquid, giving your pastry extra moisture and savoriness.
• Strain your veggie mixture: If your sautéed veggie mixture has any liquid, I suggest straining it in a colander before adding it to your borek. Too much liquid will turn your pastry soggy.
• Prewashed baby spinach: If you have a busy schedule or simply don’t want to spend hours in the kitchen, prewashed baby spinach will save you oodles of time.
• Phyllo dough vs. puff pastry: Though phyllo dough and puff pastry can be found in the same section of the grocery store, they are not interchangeable. French puff pastry contains many layers of dough and butter, which rise and become airy in the oven. By contrast, phyllo pastry is paper-thin and bakes to a super fine, flaky texture.

FAQs

You don’t have to be Turkish to be a borek buff. This handy FAQ will answer all your questions about my recipe for Turkish borek, from the dish’s national origins to its nutritional content.

Other Turkish Recipes You Might Like:

• Cheesy Parsley Phyllo Dough Rolls
• Bulgur Pilaf
• Karniyarik
• Tahini Yoghurt Dressing
• Mediterranean Green Beans
• Mediterranean Hummus Dip
• Want to see more? Check out all our Turkish recipes on the site

If you try this Turkish Borek recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Spinach and Feta Cheese Börek – Turkish Borek Recipe

Learn how to make Spinach and Feta Cheese Borek – A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta. This authentic and simple recipe can be made ahead and baked right before serving for a warm and delicious breakfast or brunch recipe.

Course Appetizer, Breakfast

Cuisine Turkish

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 174kcal

Author Aysegul Sanford

Ingredients

For the Spinach and Feta filling:

• 1 tablespoon olive oil or any vegetable oil such as avocado oil
• 1 medium-size onion peeled and chopped
• 16 oz. baby spinach leaves washed and dried
• 1/4 teaspoon kosher salt*
• 1/4 teaspoon black pepper
• 8 oz. crumbled feta cheese

For The Milk Yogurt Mixture:

• 3 tablespoon olive oil or any vegetable oil such as avocado oil
• ½ cup whole milk
• 1 large egg
• 2 tablespoons plain whole-milk yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Layers:

• 1 package of Phyllo Dough* thawed overnight in the fridge
• 2 egg yolks
• 2 tablespoons sesame seeds
• ½ teaspoon Nigella seeds optional

Instructions

• Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.
• Preheat the oven to 350 degrees F.
• Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.
• To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.
• Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.
• Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.
• Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.
• Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.
• If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.
• Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).
• Mix egg yolks in a bowl.
• Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.
• Bake in the oven for 30-35 minutes or until it turns golden brown.
• Let it cool for a few minutes, slice, and serve while it is still warm.

Video

Notes

• Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.
• If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.
• Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 
• Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.
• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 503mg | Potassium: 481mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6851IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 3mg

This recipe was originally published in November 2013. It has been updated in June 2022 with new text, photos, and a how-to video with very minor edits (mostly for clarification) to the originally published recipe.

The post Spinach and Feta Cheese Börek appeared first on Foolproof Living.

If you are a fan of ground almond recipes and want to try your hand at making the ultimate spring dessert, read on! 

Why Should You Try This Recipe?

This flourless lemon cake made with almond flour is such a cinch to make. You’ll love it because:

• Bursting with lemon flavor: We make good use of lemon zest from fresh lemons in this recipe and the end result is well worth the effort.
• Light, bright, and sunny almond lemon cake: Nothing says spring and summer more than citrus cake, and this one surely hits the spot.
• Serving is super versatile: Enjoy it plain as a simple breakfast or afternoon snack, or really jazz it up for a showstopping dessert for dinner parties, Easter, picnics, and more.
• Special diet friendly: This refined sugar free and low carb lemon cake is a great recipe to have on hand to satisfy your sweet tooth if you are following a low sugar and low carb diet.

Ingredients

This gluten-free lemon almond cake recipe is made with only 10 simple ingredients. Gather together large eggs, maple syrup, vanilla extract, almond extract, almond flour, cornstarch, baking powder, lemon zest, fresh lemon juice, and fine sea salt.

How to Make

Patience is key with this gluten free lemon cake using ground almonds since much of the lift and texture comes from whipped egg whites. Here’s how to make this healthy lemon cake with almond flour in just a few easy steps:

1. Prep equipment: Preheat the oven to 350 degrees F. Place a circle of parchment paper on the bottom of an 8 or 9-inch cake round pan or springform pan. Lightly grease the paper and sides of the pan with oil and set it aside.
2. Separate the eggs: Separate the egg yolks and whites, placing the egg whites in a large mixing bowl and the egg yolks in a separate bowl.
3. Whisk wet ingredients: In the bowl with the egg yolks, add the maple syrup, vanilla extract, and almond extract, if using, and whisk until smooth.
4. Make batter: In a separate bowl, whisk together the almond flour, cornstarch, and baking powder. Fold into the egg yolk mixture, along with the lemon zest. The batter will be thick.

5. Whip egg whites: To the bowl of egg whites, add the lemon juice and salt. Beat with the whisk attachment or hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
6. Lighten up the batter: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a rubber spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining, but it will not be completely smooth. Do not overmix. Transfer the batter to the prepared pan and gently spread it into an even layer.
7. Bake: Bake for 25-30 minutes, or until the edges of the cake have begun to pull away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let cool for 15 minutes.

8. Serve: To serve, run a sharp knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Serve warm by itself or at room temperature, topped with whipped cream, berries (or any other seasonal fruit), and small lemon slices, if desired.

How to Serve

This citrus almond cake can be served warm or at room temperature. Some of my favorite ways include:

• Plain and simple: Slice and enjoy with a hot cup of coffee or tea.

• Whipped cream and berries: Allow the cake cool completely, then layer the top of the cake with maple whipped cream and summer berries.
• Blueberry Sauce or puree: It is no secret that lemon and blueberries go so well together. If you want to change it up serve it with homemade blueberry sauce or blueberry puree on the side or as a drizzle on top.

Variations

• Lemon Cardamom: Add ½ teaspoon ground cardamom powder along with the dry ingredients.
• Lemon Poppyseed: Add 1 Tablespoon poppy seeds into the dry ingredients for more of an Italian Lemon Almond Flour Cake recipe.
• Honey Cake: Swap out the maple syrup for an equal amount of honey.
• Winter Citrus Cake: Get creative with citrus and use orange, grapefruit, clementine, or tangerine zest, or Meyer lemons when in season.
• Paleo Birthday Cake: Use my notes for making it a paleo layer cake, make a double batch, and layer it with coconut whipped cream and fresh berries.
• Keto Lemon Cake: Use an equal amount of a keto-approved liquid sweetener.
• Muffins: Scoop the batter into a parchment-lined muffin tin. Bake 15-18 minutes, or until the center springs back to the touch. The recipe will make 10-11 muffins.

How to Store

This healthy flourless almond cake will keep well on the kitchen counter, in the fridge, or even frozen for later. Here’s how:

• Room temperature: Keep it under a cake dome or wrapped in plastic wrap for up to two days.
• Fridge: Store in an airtight container or wrapped in plastic wrap for up to 1 week.
• Freezer: Double-wrap the cooled almond cake in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Thaw in the fridge or right on your kitchen counter.

Expert Tips

• Use a metal or glass bowl for whipping egg whites. Egg whites don’t whisk properly in plastic bowls.
• Use room temperature ingredients. This ensures the lemon and almond meal cake batter is mixed properly. I pull out the eggs and maple syrup from the fridge while I gather the remaining ingredients.
• Separate the eggs while still cold. Use gentle hands and make sure there is no yolk present in the bowl.
• Make sure the bowl and whisk are squeaky clean. Egg whites will not whisk to stiff peaks if there is even a speckle of fat or dust on your bowl or whisk. Clean and dry thoroughly just before using.
• Fold in the lemon zest with a spatula. I like to add the lemon zest along with the dry ingredients and fold them in with a spatula. This prevents it from getting stuck in the wires of your whisk.
• Use precut parchment paper: If you are a regular baker and like me, not a fan of having to cut parchment to fit in the cake tin, use 9-inch precut parchment paper (affiliate link). It is surely a timesaver.
• Cool cake completely on a cooling rack if you are planning to spread it with whipped cream.

Other Ground Almond Recipes You’ll Enjoy:

• Almond Flour Bread
• Pancakes with Almond Flour
• Almond Flour Chocolate Chip Cookies
• Almond Butter Cookies
• And if you are in need of more almond flour cake recipes, be sure to also try my Almond Flour Banana Bread and Almond Flour Zucchini Bread.
• Almond Flour Peanut Butter Cookies

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Almond Flour Lemon Cake Recipe

This Almond Flour Lemon Cake recipe is an easy to make flourless cake that can be served by itself or with whipped cream and berries on top. Light, fluffy and refreshing, it is also a gluten free, grain free and paleo-friendly cake that is perfect for spring and summer.

Course Naturally sweetened dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 8 slices

Calories 231kcal

Author Aysegul Sanford

Ingredients

• 4 large eggs separated and at room temperature
• ½ cup maple syrup * at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract optional
• 1 ¾ cups almond flour (7.35 oz)
• 1 tablespoon cornstarch use arrowroot starch for grain-free version
• 1 teaspoon baking powder (see notes for paleo option)
• 2 tablespoons lemon zest (about 2 lemons)
• 1 teaspoon lemon juice or ½ teaspoon cream of tartar
• ¼ teaspoon kosher salt

Optional Toppings

• 1 cup maple whipped cream
• 1 cup berries or any other seasonal fruit

Instructions

• Prep equipment: Preheat the oven to 350 degrees F. Place a round of parchment paper on the bottom of an 8 or 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with oil and set it aside.
• Separate the eggs: Separate the egg yolks and whites, placing the egg whites in a large bowl and the egg yolks in a separate mixing bowl.
• Whisk wet ingredients: In the bowl with the egg yolks, add the maple syrup, vanilla extract, and almond extract, if using, and whisk until smooth.
• Make the batter: In a separate bowl, whisk together the almond flour, cornstarch, and baking powder. Fold into the egg yolk mixture, along with the lemon zest. The batter will be thick.
• Whip egg whites: To the bowl of egg whites, add the lemon juice and salt. Beat with the whisk attachment or hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
• Lighten up the batter: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a rubber spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining, but it will not be completely smooth. Do not overmix. Transfer the batter to the prepared pan and gently spread it into an even layer.
• Bake: Bake for 25-30 minutes, or until the edges of the cake have begun to pull away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let cool for 15 minutes
• To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Serve warm or at room temperature, topped with whipped cream and berries, if desired.

Video

Notes

• To make it paleo diet friendly: Keep it paleo by replacing the cornstarch with arrowroot powder or tapioca starch, and the baking powder with ½ teaspoon cream of tartar and ¼ teaspoon baking soda.
• Sweetener: Replace the maple syrup with an equal amount of honey instead for a delicious lemon almond flour honey cake.
• Turn them into muffins: Scoop the batter into a parchment-lined muffin tin. Bake for 15-18 minutes, or until the center springs back to the touch. The recipe will make 10-11 muffins.
• DIY Almond flour: Use your favorite brand of almond flour or follow my easy guide on how to make almond flour at home.
• Almond flour vs. Almond Meal: You can use almond meal instead of almond flour in this recipe. However, be aware that lemon and almond meal cake is a bit denser and less airy than its version made with almond meal.
• Separate the eggs while still cold. Use gentle hands and make sure there is no yolk present in the bowl.
• Storage Instructions
  Room temperature: Keep it under a cake dome or wrapped in plastic wrap for up to 2 days.
  Fridge: Store in an airtight container or wrapped in plastic wrap for up to 1 week.
  Freezer: Double-wrap the cooled almond cake in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Thaw in the fridge or right on your kitchen counter.

Nutrition

Calories: 231kcal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 159mg | Potassium: 80mg | Fiber: 3g | Sugar: 13g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg

The post Almond Flour Lemon Cake appeared first on Foolproof Living.

Why Should You Try This Recipe?

Perfect for busy mornings, this air fryer turkey bacon recipe will soon become a favorite to serve along with your favorite breakfast, sandwich, and snack recipes.

• Ready in just 10 minutes, this method is quick and easy with minimal prep time. Plus, the end result is deliciously crispy turkey bacon that everyone will love.
• Less mess and easy cleanup thanks to the convenience of air fryer technology.
• It’s a hands-off recipe with a simple cooking process. Just pop the bacon in the hot air fryer basket and wait for it to crisp up!
• It is a healthier choice and a great alternative to traditional bacon fried in a pan.
• It works perfectly in recipes like omelets, skillets, and quick breakfast sandwiches, or as a side with pancakes or French toast. And it’s not just for breakfast: try using it in soups and salads for lunch or dinner.

Ingredients Notes

For this recipe, you’ll need a 12-oz package of turkey bacon. 

I prefer uncured turkey bacon because the cured options use harsh chemical preservatives, such as sodium nitrates. If you are in need of suggestions for the best turkey bacon options in US grocery stores, I recommend checking out Trader Joe’s, Wellshire, and Applegate turkey bacon brands.

With that being said, I think you can find the best brand of turkey bacon by buying a few different ones from your local grocery store and trying them out. 

How to Make

Below is my step by step instructions on how to make turkey bacon in air fryer:

1. Preheat your air fryer to 360 degrees F (182 C)
2. Place the slices of turkey bacon in the preheated air fryer basket, making sure they do not overlap. If they don’t fit in a single layer, it is best to cook them in multiple batches.
3. Cook for 5 minutes, flip each one of the turkey bacon strips one by one and cook for another 5 minutes. Please note that cook time might change slightly based on the air fryer you are using. The best way to gauge doneness is by checking it after the cooking time is complete and adjusting the timing as necessary.
4. Serve immediately.

Expert Tips

• Do not overcrowd the air fryer basket. If the pieces overlap or stack, the bacon won’t cook evenly. If necessary, cook any extra bacon in a second batch.
• Make turkey bacon fresh. While this dish keeps for up to 3 days in the fridge, it tastes best straight out of the air fryer. 
• If the bacon isn’t crispy enough after the 10 minute mark, continue to cook in 1-minute increments until it reaches your desired texture. In my recipe tests, 10 minutes was the perfect cooking time, but different air fryers cook differently so make sure the texture of the final product fits your personal preference.

Other Air Fryer Recipes You’ll Enjoy

• Air Fryer Asparagus
• Green Bean Fries
• Air Fried Green Beans

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Turkey Bacon in Air Fryer Recipe

Cooking Turkey Bacon in the air fryer is easy and quick. The best part is that it delivers the crispiest turkey bacon without any of the mess.

Course Breakfast

Cuisine American

Diet Gluten Free

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 slices

Calories 126kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 1 package Turkey Bacon (12 ounces)

Instructions

• Preheat air fryer to 360 degrees F.
• Place as many slices of bacon as possible in the air fryer basket making sure that they are not overlapping. If you need to air fry more bacon you may have to do it in several batches.
• Cook for 5 minutes and then flip the turkey bacon and cook for another 5 minutes.
• Carefully remove the cooked turkey bacon from the air fryer and serve while it is still hot.

Notes

• Storage: I find that turkey bacon is best right after it is out of the air fryer and while it is still hot. However, you can store the leftovers in the fridge in an air tight container for up to 3 days.
• Check on doneness: Cook time might slightly vary based on the air fryer you are using. 

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 754mg | Potassium: 130mg | Calcium: 3mg | Iron: 1mg

The post Turkey Bacon in Air Fryer appeared first on Foolproof Living.

Why is this the Best Technique?

This turkey bacon oven recipe is a godsend for home chefs searching for simple meal solutions. Who wouldn’t want to learn how to bake turkey bacon in the oven like a pro?

• Get crispy, evenly cooked turkey bacon in less than 15 minutes with this super simple, mess-free recipe.
• Say goodbye to bacon grease splatters and waiting by the stove with this effortless method. Hands-off and easy to clean, this oven-baked turkey bacon recipe is a cinch to prepare compared to stove-top bacon.

Ingredients – The Best Turkey for Baking in the Oven

When making oven-baked turkey bacon, you’ll need one package (12 oz.) of—you guessed it!—turkey bacon. I prefer uncured bacon because it uses natural ingredients instead of harsh chemical compounds as preservatives. When cooking uncured turkey bacon, my go-to brands are Trader Joe’s, Applegate Naturals, and Wellshire (made with turkey thighs).

Though I use uncured meat, this baked turkey bacon recipe will also work with cured and smoked turkey bacon. Different brands of turkey bacon, like Turkey Rashers, Oscar Meyer Turkey Bacon, and Butterball Turkey Bacon, can also be used.

How To Make it?

We can all agree that the best way to cook turkey bacon is easy and delicious. Out of all the ways to cook turkey bacon, my method will get you mess-free, crispy strips every time. 

1. Preheat the oven: Preheat the oven to 400 degrees Fahrenheit.
2. Prepare the baking sheet: Line a baking sheet with parchment paper (or aluminum foil) and place a wire rack on top of the prepared baking sheet.
3. Position the turkey bacon: Line the raw turkey bacon on the wire rack in a single layer. Make sure no strips overlap one another. 
4. Bake: Place strips of turkey bacon in the preheated oven for 10 minutes. After 10 minutes, flip the bacon strips over one by one, and bake them for another 5 minutes.

How to Store

Warm, crispy, and irresistible, the perfect turkey bacon is best on the day it’s baked. However, leftover bacon will stay fresh in an airtight container for up to 3 days. Just let it reach room temperature before storing.

If you try this Baked Turkey Bacon recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How To Cook Turkey Bacon In The Oven Recipe

Learn how to bake turkey bacon in the oven with these easy steps. To me, this is the best way of cooking turkey bacon and it produces the crispiest turkey bacon in the end.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 8 Bacon Strips

Calories 53kcal

Author Aysegul Sanford

Ingredients

• 1 package Uncured Turkey Bacon (8 ounces)

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Line turkey bacon slices on the wire rack making sure not to overlap.
• Bake in the preheated oven for 10 minutes. Remove from oven, flip them and bake for another 5 minutes.

Notes

• What if I don’t have a wire rack? If you do not have a wire rack, cook them on a sheet pan lined with parchment paper following the same procedure: Bake for 10 minutes and then flip and bake for another 5 minutes. At the end of the second 5 minutes, flip the bacon one more time and bake for 2 more minutes. Flipping them twice delivers the crispiest turkey bacon.
• The calorie information listed is for one strip of turkey bacon.
• It is best to serve baked turkey bacon on the day that it is cooked. However, it can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 53kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 320mg | Potassium: 55mg | Calcium: 1mg | Iron: 1mg

The post How To Cook Turkey Bacon In The Oven appeared first on Foolproof Living.

Why Should You Try This Recipe?

If you are new to baking with coconut palm sugar and are in need of a good cookie recipe with coconut sugar you are in the right place. This recipe is awesome because:

• No special equipment is needed: All you need is two bowls and a whisk.
• You do not need to chill the dough: Ready in 30 minutes, it requires no chilling time. And with my foolproof instructions, it is easy to make even for beginner bakers.
• Great recipe if you are new to desserts with coconut sugar: Got a bag of coconut sugar waiting to be used in the depths of your pantry? This coconut sugar cookie recipe is a great one to use. With its addictive chewy texture, this is the perfect sugar cookie recipe for the holiday season and gifting.

Ingredients

To make these coconut palm sugar cookies, you will need seven simple pantry staple ingredients. Gather all-purpose flour, baking soda, baking powder, kosher salt, unsalted butter (melted and cooled), coconut sugar, large eggs, and pure vanilla extract.

Helpful notes for ingredients:

• Coconut sugar: If you are new to recipes using coconut sugar (and coconut sugar in general), compared to your usual granulated sugar, the sugar particles of coconut sugar are larger. Some recipes even ask that you run it through a food processor to break some of those larger particles. The good news is that you do not need to do that for this recipe. Thanks to the melted butter and eggs you have enough liquid to make sure that it melts into the cookie throughout the baking process.
  My favorite coconut palm sugar is this organic brand. You can also find it in your local grocery stores.
• Salt: As it is with all my recipes, I used Diamond kosher salt in this recipe. If you are using Morton kosher salt or table salt, use half of the salt listed in the recipe.

How To Make? Step by Step Instructions:

The perfect sugar cookie recipe with coconut sugar is no different than any other cookie recipe. With these easy steps making these coconut sugar sugar cookies is a breeze. Here is how:

1. Mix dry ingredients: In a large bowl, mix all purpose flour, baking soda, baking powder and salt.
2. Whisk wet ingredients: In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
3. Mix them together: Pour the wet ingredients into the flour mixture. Using a spatula, stir to ensure no flour pockets remain. You may have to scrape the sides of the bowl to ensure that all ingredients are evenly distributed.

4. Portion cookies: Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls. 

5. Coat them with coconut sugar: Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
6. Arrange cookies on baking sheets: Line two baking sheets with parchment paper. Place coconut sugar cookies on the prepared baking sheets, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
7. Bake cookies: Bake cookies, in a preheated 350 degrees F oven, one sheet at a time until they are browned and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer. 
8. Let them cool: Cool coconut cookies on the baking sheet for 5 minutes. And then transfer them to a wire rack and let them cool to room temperature before serving.

Expert Tips:

• Use a cookie scoop: For perfectly portioned and even baked cookies, I recommend using a cookie scoop. I own and recommend this one (affiliate link). With that being said, if you do not have one you can use a tablespoon measure and portion 2 tablespoons of cookie dough for each cookie.
• When mixing the dry ingredients with the wet ones at first you might think that there is not enough liquid but I have tested this recipe many times and can assure you that the amount of liquid is just the right amount for perfectly buttery and simple sugar cookies.
• Don’t be alarmed if they look underbaked: As I mentioned earlier, when they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become hard. 
• Make sure your ingredients are at room temperature: As it is with most cookie recipes, having your ingredients at room temperature will allow them to bake evenly. I usually take out the ingredients in the morning and let them sit on the counter until I am ready to bake.
• Melted butter: I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
• Want to gift them? These cookies are perfect edible gifts for the holiday season. I usually make a batch, bring them to room temperature and pack a few in cellophane bags (affiliate link). I also include the recipe (title it as Coconut Christmas Cookies) on a cute card so that they can make it again if they wish to do so.

Other Coconut Sugar Baking Recipes You Might Like:

Whether you are looking for adding a new recipe to your collection of holiday cookies or are in need of a simple yet tasty cookie recipe, I have many other coconut palm sugar cookie recipes for you. So, if you are trying to figure out what to do with coconut sugar you are in the right place.

Other Cookie Recipes Made with Coconut Sugar:

My other favorite flour to bake with is almond flour so the recipes below are all made with almond flour. I find that coconut sugar works perfectly with almond flour so if you are in need of a gluten-free cookie recipe instead, you can use these recipes as well.

• Paleo Gingerbread Cookies: A gluten free cookie recipe made with coconut palm sugar.
• Gluten Free Peanut Butter Cookies: Made with almond flour, these cookies are perfect for peanut butter lovers.
• Almond Butter Cookies: Gluten-free and sweetened with coconut sugar, these cookies are the best way to use a jar of almond butter.
• Can’t get enough? Check out all our easy cookie recipes.

Other Healthier Baked Goods You Might Like:

• Almond Flour Cookies: This is my go-to vegan cookie recipe.
• Spelt Flour Brownies: These brownies are sweetened with coconut sugar and made with spelt flour.
• Almond Flour Carrot Cake: If you are a fan of carrot cake, this coconut sugar sweetened recipe is a must try.
• Gluten-free sugar cookies: If you are in need of a gluten-free version, this one is a must try.
• Low sugar Oatmeal Cookies: Sweetened with bananas and a bit of maple syrup, these are my go-to breakfast cookies.
• Need more inspiration? Check out all our naturally sweetened recipes

If you try this Coconut Sugar Cookies recipe or any other cookie recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Coconut Sugar Cookies Recipe

These Coconut Sugar Cookies are similar to your delicious buttery sugar cookies but made with coconut sugar instead. Ready in 30 minutes and made with only 7 ingredients.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 16 minutes minutes

Cook Time 13 minutes minutes

Total Time 29 minutes minutes

Servings 24 cookies

Calories 103kcal

Author Aysegul Sanford

Ingredients

• 2 cups all purpose flour 10 oz.
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• 14 tablespoons unsalted butter – 1 ¾ sticks or 7 oz. – Melted and cooled
• 1 ¾ + ¼ cups packed coconut sugar divided (9.55 oz. + 1.30 oz.)
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
• In a large mixing bowl, mix all purpose flour, baking soda, baking powder and salt.
• In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
• Pour the wet ingredients into the dry ingredients. Using a spatula, stir to ensure no flour pockets remain and ingredients are evenly distributed. At first, you might feel like there is not enough liuid to the amount of flour, but the recipe is correct.
• Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls. Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
• Place coconut sugar cookies on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
• Bake one sheet at a time until cookies are browned and edges have begun to set but centers are still soft , 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer.
• Cool cookies on a baking sheet for 5 minutes. Using a metal spatula, transfer cookies to a wire rack and cool to room temperature.

Notes

• Don’t be alarmed if they look underbaked: When they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become too hard.
• If you want to bake with less sugar, you can skip the part where you roll them in sugar before baking.
• Melted butter: When getting all the ingredients ready, I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
• To Store: Let the cookies come to room temperature on the cooling rack. Place them in an airtight container or a cookie jar with a tight fitting lid. They should keep fresh up to 3 days.
• To Freeze: Place raw portioned cookies on a baking sheet and place in the freezer. Let them freeze for at least 4 hours or overnight. Transfer them into a freezer-safe container (or freezer bag), get the air out as much as possible and store in the freezer. They should be good for up to a month.
• To Thaw: You do not need to thaw these cookies overnight. Instead, take them out before you preheat the oven. Place them on the cookie sheet and let them sit on the counter while the oven is preheating. Add only 1 more minute of baking time.
• An earlier version of this recipe was different than this version. After hearing from a few readers I decided to test it and change it into a different, hopefully better, coconut sugar cookie recipe.

Nutrition

Calories: 103kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 80mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Calcium: 8mg | Iron: 1mg

This recipe was originally published in 2016, but updated with new photos and recipe in December 2021.

The post Coconut Sugar Cookies appeared first on Foolproof Living.

Why Should You Try This Recipe?

If you follow a low-carb, gluten-free, paleo, or keto diet, you’ve probably wondered, Can you make biscuits with almond flour? Not only can you make them, but you should! Here’s why:

• Quick, easy, and cost-effective, these gluten-free almond biscuits come together with 1 bowl, 5 ingredients, and less than 35 minutes! No need to dirty your food processor or any other equipment.
• Perfect for those following a special diet following a gluten-free or grain-free diet, this versatile recipe works for anyone on any occasion, from afternoon keto tea biscuits to gluten-free Thanksgiving rolls.
• Like my other homemade biscuits recipes, Sweet Potato Biscuits and Whole Grain Biscuits, these easy paleo biscuits can be served in place of bread whenever you need a savory, stress-free side.
• This sugar-free biscuits recipe makes healthy living a cinch, whether you’re trying to cut back on sweets or accommodate a diabetic lifestyle.

Ingredients

Only 5 simple ingredients are necessary to make these keto almond flour biscuits: almond flour, baking powder, kosher salt, unsalted butter, and large eggs. Plus, if you do not have almond flour on hand, you can save yourself a trip to the grocery store by learning How to Make Almond Flour at home.

Hungry for more mouthwatering options? Make this almond flour biscuit recipe your own with pantry-ready add-ins, like shredded cheddar cheese, honey, maple syrup, erythritol, garlic powder, chives, and more!

How to Make Almond Biscuits at Home

Once you learn how to make almond biscuits at home, you’ll never want to make another side dish again. In just 5 steps and 35 minutes from start to finish, these bite-sized treats will be ready to eat.

1. Mix the dry ingredients: Preheat the oven to 325 degrees F. Line a baking sheet with a piece of parchment paper. In a large bowl, mix together almond flour, baking powder, and kosher salt together until they are fully combined. Then, add in the melted (and cooled) butter and eggs into the almond flour mixture.
2. Fold the mixture: Fold the wet ingredients and dry ingredients together until the biscuit batter is smooth and evenly mixed.
3. Place biscuits on a cookie sheet: Using a large ice cream scoop, scoop biscuit dough (~2 tablespoons each) onto a lined baking sheet. Position the biscuits at least 1-inch away from one another. 
4. Bake: Place the baking tray in the hot oven for 25 minutes. Once the biscuits are fully baked, let them cool on a wire rack for 5-10 minutes.
5. Serve!

Other Low Carb Recipes You Might Like:

Having been featuring almond meal recipes since 2016, this website has so many low-carb recipes you can choose from. Below are a few that are loved by readers:

• Almond Flour Chocolate Cake
• Almond Flour Apple Muffins
• Low Carb Apple Cake
• Gluten free shortbread cookies

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Almond Flour Biscuits Recipe

Almond Flour Biscuits recipe that happens to be gluten-free, paleo, and keto-friendly. Made with only 5 ingredients, this low carb biscuits recipe is going to be your favorite accompaniment to all your breakfast dishes, soups and stews.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 biscuits

Calories 253kcal

Author Aysegul Sanford

Ingredients

• 2 cups almond flour 8.4 oz.
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 5 tablespoons unsalted butter melted and cooled
• 4 large eggs
• 1 tablespoon honey or keto friendly sweetener optional

Instructions

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
• Mix together the dry ingredients, almond flour, baking powder, and kosher salt in a large bowl until no lumps remain.
• Add in the wet ingredients, melted butter, and eggs. If using, add in your choice of sweetener. Stir until fully combined.
• Using a large ice cream scoop, or 2 tablespoons measuring spoon, scoop biscuits onto the prepared sheet pan making sure that they are at least 1-inch apart from each other.
• Bake for 25 minutes or until the top is lightly golden brown.
• Transfer onto a wire rack to cool for 5-10 minutes.
• Serve.

Video

Notes

• Keto Almond Flour Cheese Biscuits: Just add half a cup of shredded cheddar and 2 tablespoons of chopped chives for simple almond flour cheddar biscuits. Or, for a creamier option, you can even use shredded mozzarella cheese.
• Paleo Biscuits: To give this sugar-free biscuits recipe a sweet twist, just add in 2 tablespoons of honey or maple syrup.
• Almond Meal Biscuits: While blanched almond flour and almond meal can be used interchangeably in this recipe, the version with almond meal would be a bit more dense and darker in color. While the below version is made without any addition of sugar, you can add 2 tablespoons of honey, if you want it to be a bit sweeter.
• Whole30: To make whole30 biscuits, just use ghee instead of melted butter.

• Storage: These almond flour biscuits can be stored in an airtight container for up to 3 days at room temperature.
• Freezer: To freeze the biscuits, let them first reach room temperature. Then, place them in an airtight container or freezer bag and freeze for up to 2 months.
• Thaw: When ready to eat, remove the biscuits from the freezer and let them rest at room temperature for 15-20 minutes. Then, place them in a 250-degree F. oven for 5-7 minutes.

Nutrition

Calories: 253kcal | Carbohydrates: 6g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 231mg | Potassium: 33mg | Fiber: 3g | Sugar: 1g | Vitamin A: 337IU | Calcium: 103mg | Iron: 2mg

The post Almond Flour Biscuits appeared first on Foolproof Living.

Ingredients:

This list of ingredients might look long, but they are mostly ingredients that you likely already have in your pantry.

To start, grab raw walnuts, pumpkin seeds, old fashioned rolled oats (gluten-free certified), dried cranberries, whole flaxseeds, psyllium husks (also known as psyllium whole husks), chia seeds, kosher salt, ground cinnamon and nutmeg, unsweetened pumpkin puree, water, maple syrup, and vegetable oil. 

Substitutions & Variations:

• Switch up the nuts: The recipe below uses raw walnuts and pumpkin seeds (aka pepitas) but you can play with your favorite nut and seed combinations. Chopped raw almonds and raw sunflower seeds is another delicious combination.
• Dried fruits: I used dried cranberries (sweetened with orange juice) but you can use any of your favorite dried fruits. Dried apricots, raisins, and even dried figs would work. 
• Change up the spices: It’s easy to change the flavor profile of this recipe if you’re not a fan of cinnamon or nutmeg.Other spices like ground ginger, cardamom, or even cloves would all go well in this bread.
• Vegetable Oil: You can use coconut oil (melted and cooled), avocado oil, a light olive oil, or sunflower oil in this recipe.
• Pumpkin Puree: Be sure to use unsweetened pumpkin puree instead of pumpkin pie filling. If you are not a fan of pumpkin you can also use applesauce.
• To make it keto friendly: If you’re on a keto diet simply omit the dried fruit in the recipe and use an equal amount of erythritol syrup instead of maple syrup to make this nut & seed bread keto-friendly. 
• Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.

How to Make This Low Carb High Protein Bread?

1. Roast the nuts & seeds: Preheat the oven to 325 degrees F. Spread walnuts and pumpkin seeds on a baking sheet and roast until lightly browned, 10-15 minutes. Remove from the oven and set aside to cool.

2. Mix the dry ingredients: Place all the dry ingredients; cooled walnuts and pumpkin seeds, oats, cranberries, flaxseeds. Psyllium husks, chia seeds, kosher salt, ground cinnamon, grated nutmeg, in a large bowl. Toss to combine.
3. Add in the wet ingredients: Stir in the pumpkin puree, water, maple syrup, and oil. Mix until all of the dry ingredients are mixed with the wet ones.

4. Let it rest: Line a 9X5 inch loaf pan with parchment paper and lightly grease with cooking spray. Transfer the dough into the loaf pan rounding slightly on top. Be aware that it will not rise in the oven as it bakes. Cover with stretch film and let it sit at room temperature for 2 hours upto 8 hours.
5. Bake: When ready to bake, preheat the oven to 400 degrees F. If preferred, sprinkle it with sesame seeds and bake it for 1 hour 15 minutes. Be aware that the finished product will turn golden brown and feel firm to the touch. Let cool completely and then slice before serving.

Other Bread Recipes You Might Also Like:

I adapted this recipe from my friend Alanna’s (of Bojon Gourmet) cookbook Alternative Baker. Her book and blog are my go-to sources for GF baking.

As she was creating this nut and seed loaf, she was inspired by the Adventure Bread made at Josey Baker’s The Mill in San Francisco.

And if you can’t get enough of delicious homemade bread, here are a few more recipes for you:

• Challah Bread Recipe
• No Knead Bread
• Olive Loaf
• Turkish Simit Recipe
• Need more inspiration? Check out all our bread recipes

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Nut and Seed Bread

This nut and seed bread is a vegan, gluten-free, low-carb, high protein, and no flour recipe that you can make with 20 minutes hands on time. It stores well so you can make it a part of your weekly meal prep, use some right away and freeze the rest for later.

Course Bread

Cuisine American

Diet Gluten Free, Vegan

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Resting time 8 hours hours

Total Time 9 hours hours 35 minutes minutes

Servings 8 Slices

Calories 488kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups raw walnut halves (175 g)
• 1 cup raw unsalted pumpkin seeds (140 g)
• 2 ¾ cups GF old-fashioned rolled oats (250gr)
• 1 cup dried cranberries (145 gr)
• ½ cup flaxseeds (90gr)
• 1/3 cup psyllium husks (30gr)
• ¼ cup chia seeds (40gr)
• 2 teaspoon kosher salt (9 gr)
• ¾ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 1 can unsweetened pumpkin puree (15-oz)
• 1 cup water (235) ml
• ¼ cup maple syrup (60ml)
• ¼ cup vegetable oil (60ml) avocado, sunflower and light olive oil would all work
• 1 tablespoon sesame seeds optional

Instructions

• Pre-heat the oven to 325 F (165 C) degrees. Spread the walnuts and pumpkin seeds on a sheet pan and toast until golden, 10-15 minutes. Take it out of the oven and set aside.
• Mix together the rolled oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon, and nutmeg in a large mixing bowl. Stir in the walnuts and pumpkin seeds.
• Add the pumpkin puree, water, maple syrup, and oil. Using a wooden spoon, stir well to make sure that the all the ingredients are evenly distributed and the dough is moistened through.
• Line a 9X5 (23cm X 13cm) loaf pan with parchment paper. Gently transfer the dough into the pan. Gently pack it into the pan while rounding it slightly on top. Cover it tightly with a piece of plastic wrap and let it sit in room temperature, 2-8 hours.
• When ready to bake, preheat the oven to 400 degrees. Bake the loaf for 1 hour 15 minutes. The top of the loaf will be deeply bronzed.
• Let it cool completely.

Notes

Substitutions & Variations:

• Switch up the nuts: The recipe below uses raw walnuts and pumpkin seeds (aka pepitas) but you can play with your favorite nut and seed combinations. Chopped raw almonds and raw sunflower seeds is another delicious combination.
• Dried fruits: I used dried cranberries (sweetened with orange juice) but you can use any of your favorite dried fruits. Dried apricots, raisins, and even dried figs would work. 
• Change up the spices: It’s easy to change the flavor profile of this recipe if you’re not a fan of cinnamon or nutmeg. Other spices like ground ginger, cardamom, or even cloves would all go well in this bread.
• Vegetable Oil: You can use coconut oil (melted and cooled), avocado oil, light olive oil, or sunflower oil in this recipe.
• Pumpkin Puree: Be sure to use unsweetened pumpkin puree instead of pumpkin pie filling. If you are not a fan of pumpkin you can also use applesauce.
• To make it keto-friendly: If you’re on a keto diet simply omit the dried fruit in the recipe and use an equal amount of erythritol syrup instead of maple syrup to make this nut & seed bread keto-friendly.
• Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.
• As you are shopping for psyllium seed husks, you might see a similar product called Psyllium Husk Powder. They are not the same thing so be sure to purchase the correct one.

Storage & Freezing Instructions:

• To Store: Bring it to room temperature, slice it, enjoy some and place the leftovers in an air-tight container. Store it in the fridge for up to 2 weeks. When ready to serve, heat it in your toaster oven.
• To Freeze: Slices of this nut and seed bread can be placed in an airtight container and frozen for up to two months. Just make sure it is fully cooled to room temperature before freezing.
• To Thaw: Take it out of the freezer and let it sit on the counter for 10 minutes and toast in the oven or in your toaster.

•  

Nutrition

Serving: 8slices from a 9X5 loaf pan. | Calories: 488kcal | Carbohydrates: 39g | Protein: 11g | Fat: 35g | Saturated Fat: 4g | Sodium: 591mg | Potassium: 353mg | Fiber: 15g | Sugar: 17g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg

This recipe is adapted (with almost no changes) Alana Taylor-Robins cookbook – Alternative Baker.

The post Nut and Seed Bread appeared first on Foolproof Living.

If you are a fan of gluten-free and paleo quick bread recipes, be sure to also check out my Almond Flour Zucchini Bread, Paleo Banana Bread with Almond Flour, Almond Flour Bread Recipe, and Paleo Apple Cake recipe.

Ingredients You Will Need:

This gluten-free paleo pumpkin bread recipe is made with canned pumpkin puree (for convenience) and a handful of pantry ingredients broken up into dry and wet categories. They are all simple ingredients you probably have in your pantry.

Dry Ingredients:

For the dry ingredients, gather together blanched almond flour (almond meal would also work), baking soda, pumpkin spice, ground cinnamon, and kosher salt.

Pro Tip: Do not have almond flour at home? No worries, you can easily make it at home using raw almonds in just a few quick steps. Check out my foolproof step-by-step guide to making almond flour at home.

Wet Ingredients:

For the wet ingredients, you will need large eggs (at room temperature), coconut sugar, pumpkin puree (not pumpkin pie filling), and vanilla extract.

Additionally, if you want you can use optional toppings like dark chocolate chips and pumpkin seeds.

A quick tip on using oil: You might be wondering if I forgot to add oil to the list of ingredients. Well, I promise you that it is not a typo.

One of my favorite things about baking with almond flour is that, in most cases, baked goods made with almond flour do not require an additional amount of oil. I learned this when I was testing my Almond Flour Chocolate Cake. 

While this is not the case with every almond flour recipe, I strive to minimize to use of any additional oil if I can. Luckily, this pumpkin bread with almond flour recipe worked perfectly without needing any oil added to the ingredients list. 

How To Make Paleo Pumpkin Bread?

All it takes is two bowls, a loaf pan, and a few easy steps to make this recipe for grain-free, gluten-free, and refined sugar-free pumpkin bread with almond flour. Simply:

1. Mix together the wet ingredients: Place almond flour, baking soda, pumpkin spice, ground cinnamon, and a pinch of salt in a large bowl. Give it a good whisk to break the chunks of almond flour and ensure that all dry ingredients are thoroughly mixed.

2. Whisk wet ingredients until emulsified: In a bowl, whisk together the eggs, coconut sugar, pumpkin puree, and vanilla extract until emulsified.

3. Make the batter: Pour the wet ingredients into the dry ones and mix until everything is thoroughly mixed.
4. Prepare the loaf pan: I used a loaf pan that is  8 ½ by 4 ½ but 9 by 5 would also work. Simply grease it generously with oil and line it with a piece of parchment.

5. Transfer the batter to the loaf pan and bake: Pour the pumpkin bread batter into the loaf pan. Distribute it evenly using a spatula (or the back of a spoon). If using, sprinkle with naturally sweetened chocolate chips and pumpkin seeds and bake in a preheated 350 F degree oven for 65-70 minutes or until a toothpick inserted into the center comes out clean.

6. Allow it cool and serve: Let the almond flour pumpkin loaf cool for 5-10 minutes, then remove it from the pan and place on a wire rack to cool completely. Slice it up and serve.

How To Store and Freeze?

• Storage: If you have any leftovers of this refined sugar-free pumpkin bread, let pumpkin bread cool to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.

• Freezing: Alternatively, you can place individually wrapped slices in a freezer bag and store them in the freezer up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.

How To Serve?

This easy paleo pumpkin bread is delicious enough to serve by itself with your morning cup of coffee or tea. However, you can also take it up a notch and spread it with a few tablespoons of:

• Unsweetened applesauce for extra fall flavors and additional sweetness
• Good old butter
• Peanut butter or almond butter
• Maple Cream Cheese Frosting

You can also serve it with a cup of whole milk or homemade almond milk for the perfect fall treat for yourself.

Recipe Variations:

• Paleo Pumpkin Chocolate Chip Bread: I used a few tablespoons of my favorite naturally sweetened chocolate chips to top it off at the end. However, if you want you can also add in chocolate chips into the batter and turn it into a more chocolate-y pumpkin chocolate chip bread.
• Whole30 Pumpkin Bread: Whole30 diet restricts any use of sugar or sugary things, but if you are in need of a treat without breaking the rules you can make this almond flour pumpkin bread recipe without coconut sugar.
• Keto Pumpkin Bread: If you are following a ketogenic diet then you can swap coconut sugar with monk fruit sweetener (affiliate link) using the same amount (¾ cup). If you are new to using monk fruit sweetener in your baking this is a great article to learn more about it.

If you thought that you cannot make pumpkin bread without flour think again. Because let me tell you, this grain-free and gluten-free pumpkin bread recipe is just as good, if not better than the added sugar and oil-packed version of pumpkin bread that is sold at grocery stores. 

Can’t Get Enough Pumpkin? Here are a few more recipes:

• Pumpkin Soup with Ginger
• Easy Pumpkin Bread Recipe – If baking with almond flour is not your gem, try this pumpkin bread recipe.
• Pumpkin Oatmeal Muffins
• Pumpkin Pie Protein Smoothie
• Need more pumpkin dessert inspiration? Check out all our pumpkin recipes

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Paleo Pumpkin Bread with Almond Flour Recipe

Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 slices

Calories 244kcal

Author Aysegul Sanford

Ingredients

For the dry ingredients:

• 2 cups almond flour or almond meal 238 grams
• 1 teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon
• Pinch of salt

For the wet ingredients:

• 3 large eggs at room temperature
• ¾ cup coconut sugar 100 grams
• 1 cup pumpkin puree*
• 1 teaspoon vanilla extract

Topping (optional)

• A handful of pumpkin seeds
• 2 tablespoons chocolate chips

Instructions

• Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
• Mix together all the dry ingredients in a large bowl.
• In a separate bowl, whisk together all the wet ingredients.
• Fold in the wet ingredients to dry ones and mix until they are fully combined.
• Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
• Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
• Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
• Serve.

Notes

• How To Store? If you have any leftovers of this refined sugar-free pumpkin bread, bring it to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.
• How To Freeze? You can place individually wrapped slices in a freezer bag and store them in the freezer for up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.
• Pumpkin Puree: You can use canned or homemade pumpkin puree. If you are using canned pumpkin puree make sure that it is not pumpkin pie filling.

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 191mg | Potassium: 86mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4855IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

The post Paleo Pumpkin Bread Recipe appeared first on Foolproof Living.

Can’t get enough of pumpkin recipes? If so, you are in the right place. This Pumpkin Pecan Bread Pudding is exactly what you need because it is:

• The perfect fall pumpkin dessert, not to mention it is comforting, pleasantly sweet, and amazingly delicious.
• A great way to use leftover pumpkin puree and leftover bread.
• Made with simple ingredients and easy to customize and make your own with various (optional) add-ins like dried fruit, nuts, and spices.

The best bread for fall-inspired bread pudding

First and foremost, we must discuss the bread.

Homemade challah is my preferred enriched bread of choice. It’s soft, deeply golden, and super satisfying. Plus, this recipe offers a great excuse to use the version of challah bread with raisins. A loaf of French brioche is another great option.

Ingredients needed for this recipe

I swapped out a few ingredients from my original pumpkin maple bread pudding to provide a clean and healthy recipe without refined sugar.

Gather together two cans of pumpkin puree, whole milk, heavy whipping cream, large eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt, vanilla extract, Challah bread, pecans, and raisins.

A few helpful tips on ingredients:

• Pumpkin: Make sure to purchase Pure Pumpkin Puree (no added sugar) versus Pumpkin Pie Filling (added sugar and spices). Fresh pumpkin puree is another great option.
• Milk + Heavy Cream: Full-fat of both dairy products adds body and richness. It is dessert, after all! Substitute 1 ⅔ cups half-and-half (half milk, half cream) for a slightly richer custard.
• Maple Syrup: Any color (dark, amber, golden) of pure maple syrup is wonderful. Use whatever you have on hand. Alternatively, you can use a cup of brown sugar or even coconut sugar as a sweetener in this recipe.
• Cinnamon, Nutmeg + Allspice: The touch of ground spices really make this pumpkin dessert recipe taste like fall. Feel free to use 2 teaspoons of Pumpkin Pie Spice (or pumpkin spice) instead.

How to make this recipe?

All it takes is one large bowl, a whisk, and a 9×13 inch baking dish (or a 9 or 10-inch pie plate) to get this pumpkin pudding mixed together and ready for the oven. Simply:

1. Whisk together the wet ingredients: In a large bowl, whisk together pumpkin puree, whole milk, heavy cream, eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt and vanilla extract.

2. Add bread and mix-ins. Add the Challah bread pieces, pecans, and raisins.

3. Soak. Give it a gentle toss. Cover with stretch film and let it soak for 30 minutes.
4. Preheat and prep. Ten minutes before the soaking time ends, preheat the oven to 325 °F. Spray a 9X13 inch baking dish with oil.

5. Transfer. Transfer the challah pumpkin mixture into the greased baking dish. Spread it using the back of a spatula to make sure that it is in an even layer. Sprinkle with a few tablespoons of pecans, if using.
6. Bake! Bake for 50 to 55 minutes. Let it cool for 15 minutes on a wire rack and serve while it is still warm or at room temperature.

Serving suggestions:

This pumpkin dessert recipe is so delicious, like you-can’t-stop-eating-it delicious.

• Serve with sweet condiments: For extra decadence, I like to serve it warm from the oven with a scoop of vanilla ice cream or a dollop of maple whipped cream, cream cheese maple frosting, creme fraiche or my chocolate frosting without butter.
• Try it with store-bought condiments: For even more sweetness, warmed caramel sauce or bourbon butter sauce would pair beautifully.

Variations for this pumpkin spiced bread pudding:

• Pumpkin apple bread pudding: Wash, peel, core and dice 1-2 tart apples (such as Granny Smith) and saute over low heat in 1 Tablespoon butter. Cool and add to the pumpkin custard mixture.
• Pumpkin chocolate chip bread pudding recipe: Add 1 cup dark, milk or white chocolate chips along with the mix-ins.
• Switch it up by using different nuts: Add or replace the pecans with 1 cup chopped walnuts.
• Pumpkin Bread Bread Pudding: I have seen a few recipes online for pumpkin bread bread pudding (say that 5x fast!) which uses leftover pumpkin bread. I have never tested this myself as I feel it would be too sweet and steal away from the silky pumpkin custard. However, if you want to give it a go, feel free to try using half Challah half pumpkin bread to add in more pumpkin goodness into the recipe.
• Sweet Potato Puree: If you’d rather make this recipe with sweet potatoes use an equal amount of sweet potato puree instead of pumpkin puree.

Making Ahead & Dessert prep for Thanksgiving:

This recipe works wonders made ahead of time, which is why I always make sure to make it as a Thanksgiving dessert.

Simply prep it the night before, cover it tightly with plastic wrap, and set it in the fridge overnight.

Remove from the fridge an hour beforehand, then bake in the oven following the recipe card below. If baking directly from the fridge, simply add 5-10 minutes to the baking time.

Storage and reheating instructions

The leftovers of this easy bread pudding recipe will keep for up to 2 days in the fridge. Cover with plastic wrap and keep it in the same baking dish you made it in. Or, cut into individual portions and place in an airtight container with squares of parchment between each piece.

To rewarm, place the entire pumpkin casserole, covered (to prevent from drying out) in a 350-degree oven for 15-20 minutes or until it is thoroughly warmed.

For individual bread pudding squares, place on a parchment-lined baking sheet, tent with foil, and bake for 8-10 minutes or until warmed through.

FAQs:

More Pumpkin Recipes You Might Like:

• Easy Pumpkin Bread
• Pumpkin Oatmeal Muffins
• Pumpkin Ginger Soup
• Almond Flour Pumpkin Muffins
• Need more dessert inspiration? Check out our Refined Sugar-Free recipes archive for more.

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Pumpkin Bread Pudding Recipe

To me, this Maple Pumpkin Bread Pudding recipe is the dictionary definition of a scrumptious fall breakfast. Whether you want to treat your family over the weekend or you have leftover pumpkin puree from making pie, this pumpkin bread pudding is a treat. Made with challah bread and sweetened with maple syrup, it is easy and quick to put together and oh so delicious.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6 servings

Calories 418kcal

Author Aysegul Sanford

Ingredients

• 2 15 oz. cans Pumpkin Purée – no sugar added
• 1 cup whole milk
• 2/3 cup heavy cream
• 4 large eggs
• 1 cup maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon all spice (or pumpkin spice)
• 1/8 tsp kosher salt
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon butter – room temperature
• 1 Challah 10 cups of Challah bread – cut in to small chunks
• 1/2 cup pecans chopped
• 1/2 cup raisins

Instructions

Whisk wet ingredients:

• In a large mixing bowl, whisk together pumpkin puree, whole milk, heavy cream, eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt and vanilla extract.

Add in the mix ins and bread:

• Add in the cubed Challah bread, pecans, and raisins in the bowl.
• Give it a gentle toss. Cover with stretch film and let it soak for 30 minutes.

Preheat the oven:

• Ten minutes before the soaking time ends, pre-heat the oven to 325 °F. Spray a 9X13 inch baking dish with oil.

Bake:

• Transfer the challah pumpkin mixture into the prepared baking dish. Spread it evenly using the back of a spatula.
• Sprinkle with a few tablespoons of pecans, if using.
• Bake for 50 to 55 minutes. Let it cool for 15 minutes and serve while it is still warm (preferably with ice cream on top).

Video

Notes

• Use your favorite type of bread. Jewish Braided Bread and Brioche bread are soft, pillowy enriched bread that makes for a tender, bouncy pudding. If using day-old stale bread, French baguette, savory country, or crusty artisan bread, I recommend adding an additional ⅓ cup milk or cream to the pumpkin custard.
• Use fresh or canned pumpkin puree. Both work beautifully. Two cans equals approximately 3 ⅔ cups puree.
• Do not use canned Pumpkin Pie Filling. This is sweetened with sugar and additional spices.
• Push down the bread gently into the custard. If the custard doesn’t fully cover the bread cubes, give it a gentle nudge occasionally during the 30-minute soaking time.
• Allow the bread pudding to sit for 30 minutes before baking. This allows the bread to soak up all those rich, custardy flavors.
• Allow it to rest once baked. The bread further soaks up even more of the mixture.
• The center will spring back to the touch when it’s ready. This ensures the eggs are fully cooked through.
• To store: Leftovers will keep for up to 2 days in the fridge. Cover with plastic wrap and keep it in the same baking dish you made it in. Or, cut into individual portions and place in an airtight container with squares of parchment between each piece.

Nutrition

Calories: 418kcal | Carbohydrates: 50g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 100mg | Potassium: 368mg | Fiber: 2g | Sugar: 35g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg

This recipe is adapted with minor changes from Anne Burrell and Suzanne Lenzer’s “cook like a rockstar” cookbook.

Pumpkin Bread Pudding Recipe

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The post Pumpkin Bread Pudding Recipe appeared first on Foolproof Living.

Why Should You Make This Recipe? 

This easy recipe is a wonderful addition to my foolproof Almond Flour Desserts collection. If you have under an hour of free time, these paleo almond cinnamon muffins are a delicious and easy way to celebrate the fall season, one muffin at a time!

• Visually Impressive: These Almond Flour Apple Muffins are picture-perfect treats that will have all your guests fooled as to just how easy they are to make and decorate!
• Minimally Sweetened: The natural sweetness of the apples and maple syrup means that there is no refined sugar in these healthy apple muffins. 
• In Season: These delicious muffins are an easy way to bake with the in-season apples you pick this time of year! Seasoned with a hint of cinnamon and that natural apple flavor, this fall treat will warm you up on the inside.

• Quick Clean Up: This recipe only requires one large bowl, one small bowl, and one whisk, so no long and tedious clean up afterwards. Just one more thing that makes this recipe so easy!
• Paleo, Gluten Free and Dairy-free: These apple muffins are paleo friendly and gluten free, so you can meet many dietary restrictions in group settings with just one simple recipe.

Ingredients:

These Almond Flour Apple Muffins only require 12 simple ingredients, many of which you likely already have in your pantry. 

Gather your almond flour, baking powder, baking soda, kosher salt, ground cinnamon, eggs, maple syrup, oil, vanilla extract, apple slices, and chopped walnuts.

Helpful Ingredient Notes including Substitutions:

• Oil:  I recommend using vegetable oil or melted coconut oil, but don’t use olive oil for this recipe!
• Almond Flour: This recipe calls for almond flour, although you can use almond meal interchangeably. Almond meal is a bit thicker than almond flour, but either creates a smooth textured muffin. Don’t have access to almond flour? No problem, follow my recipe for a simple DIY almond meal or almond flour at home. 
• Apples: Any of your favorite juicy apples will work in this recipe. My personal favorites are Gala Apples or Honeycrisp Apples, but if you prefer a more sour apple, Granny Smith Apples or Pink Lady Apples are great alternatives. You can also do a mix and match with different apples to get a balance of sweet, sour and tart!
• Slicing Apples: When preparing your apples of choice, it is important to slice them very thinly with a mandoline or a knife. Slicing thinly and evenly will ensure that they cook completely and thoroughly. If you are baking for younger children, or just prefer smaller pieces, you can cut your apple slices in half.
• Maple Syrup: Pure maple syrup and agave nectar can be used interchangeably, depending on your taste preference and availability!

How to Make?

This paleo apple muffin recipe takes just a few steps from start to finish and is completed in just under an hour. Because of how easy these are to prepare, you can make these in advance to enjoy throughout the week, or as a spontaneous treat on the weekend!

1. Dry Ingredients: Measure out and add your dry ingredients to a mixing bowl and mix together until completely combined. 
2. Wet Ingredients: Measure out and ddd your wet ingredients to a separate bowl and whisk until completely combined.
3. Combine: Simply pour your wet ingredients into the dry ingredients and mix together until all the ingredients are fully combined. 
4. Add Apples: Gently fold in the thinly sliced apple pieces into the muffin batter just until combined. 

5. Pour into Muffin Tins: Divide batter into your prepared muffin pan. Make sure you have 12 equally filled muffin tins with the apple pieces dispersed evenly. 
6. Decorate: Although this step is optional, it creates for beautifully decorated apple almond muffins. Thinly slice half an apple (again, your choice of apple) and lay three slices on top of each muffin. Each apple slice can slightly overlap to create a fan effect for an additional visual appeal. 
7. Add chopped walnuts: For an additional texture and nutty flavor, add a small handful of chopped walnuts onto each muffin as well. 
8. Bake: Bake your muffins at 325 degrees F for 35 minutes, or until the tops of your muffins turn golden brown. Allow your muffins to cool completely, at least 30 minutes in the tin or on a cooling rack, before enjoying!

How To Serve:

• Enjoy these gluten-free apple muffins with your morning coffee or tea, or serve with my Homemade Almond Milk on any brisk day this fall!
• If you cannot get enough of apple goodness, try serving it with a few tablespoons of my unsweetened applesauce on the side.

Expert Tips

• Slicing Apples: If you own a mandoline, this is a great time to use it to thinly slice your apples. Big apple chunks will not work for this recipe, as they will not bake thoroughly and evenly. If you are looking to purchase a mandoline, I suggest this mandoline. Of course, you can always use a knife to slice your apples.
• Muffin Tin Liners: I love using parchment paper muffin liners for all of my muffins. If you use parchment paper muffin liners (affiliate link), you do not need to grease your muffin tins. However, if you use regular paper liners, I recommend greasing your tins so that your liners do not stick and result in messy clean up. 
• Wet Ingredients: I suggest having your wet ingredients at room temperature so that you can develop a velvety smooth muffin batter and evenly baked paleo almond meal muffins. 
• Do not skip on cooling: While I know that it is hard to wait, do not skip on the cooling process. These almond apple muffins need at least 20-30 minutes to cool for best results.
• Apples & Maple Syrup: As I mentioned above, you can use your own preference of apples, or a mix of different types of apples like tart apples and sour apples. However, if you are using sweet apples, you can decrease the amount of maple syrup that you use so that your muffins are not overly sweet. Start with using two tablespoons of less maple syrup and go from there.
• Decoration: The decoration on top is optional, but it is very simple to achieve and beautiful at the end! 
• Coconut Flour: Do not replace your almond flour with coconut flour, as the batter consistency will be off and it will not work for this recipe.

Similar Gluten Free Muffins You Might Like:

If you enjoyed these apple muffins with almond flour, here are a few other paleo and gluten-free almond flour muffins recipes you might like:

• Pumpkin Almond Flour Muffins
• Almond Flour Zucchini Muffins
• No Flour Blueberry Muffins
• Easy Gluten-Free Blueberry Muffins Recipe
• Gluten-Free Banana Muffins
• Gluten-Free Chocolate Cupcakes
• Need more inspiration? Check out our collection of naturally sweetened desserts and muffin recipes.

Other Apple Recipes You Might Like:

• Healthy Apple Crumble Recipe
• Apple Roses Recipe
• Apple Cinnamon Oats
• Healthy Overnight Muesli
• Healthy Apple Salad
• Layered Apple Appetizer

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Almond Flour Apple Muffins Recipe

These gluten-free and paleo Almond Flour Apple Muffins are perfect for the chilly mornings of autumn to accompany your coffee. Naturally sweetened with maple syrup and apples, they are a healthier alternative to muffins made with granulated sugar.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 muffins

Calories 229kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 2 cups almond flour (8.4 oz.)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon

Wet Ingredients:

• 3 large eggs at room temperature
• ½ cup +2 tablespoon maple syrup
• 3 tablespoons coconut oil melted and cooled (avocado and grapeseed oil would also work)
• 1 teaspoon vanilla extract

Add Ins and Toppings:

• 1 apple Medium sized & Thinly sliced + more as garnish
• ½ cup walnuts chopped

Instructions

• Preheat oven to 325 degrees F. Line a 12-cup muffin pan with parchment liners.
• Mix almond flour, baking powder, baking soda, kosher salt, and ground cinnamon in a bowl until no lumps remain.
• In a separate bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract on a bowl until emulsified.
• Pour the wet ingredients into the dry ones and mix until fully combined.
• Fold in the sliced apples.
• Divide the batter evenly in the muffin tin.
• If preferred, top each muffin with 3 slices of apples (like I did in the pictures) and sprinkle them with walnuts.
• Bake in the oven for 35 minutes or until the top of the muffins turn golden brown.
• Let it cool for 30 minutes before serving.

Notes

• Apples: Any of your favorite juicy apples will work in this recipe. My personal favorites are Gala Apples or Honeycrisp Apples, but if you prefer a more sour apple, Granny Smith Apples or Pink Lady Apples are great alternatives. You can also do a mix and match with different apples to get a balance of sweet, sour, and tart.
• Slicing Apples: If you own a mandoline, this is a great time to use it to thinly slice your apples. Big apple chunks will not work for this recipe, as they will not bake thoroughly and evenly. If you are looking to purchase a mandoline, I suggest this one. Of course, you can always use a knife to slice your apples.
• Muffin Tin Liners: I love using parchment paper muffin liners for all of my muffins. If you use parchment paper muffin liners, you do not need to grease your muffin tins. However, if you use regular paper liners, I recommend greasing your tins so that your liners do not stick and result in messy clean up. 
• Wet Ingredients: I suggest having your wet ingredients at room temperature so that you can develop a velvety smooth muffin batter and evenly baked paleo almond meal muffins. 
• Apples & Maple Syrup: As I mentioned above, you can use your own preference of apples, or a mix of different types of apples like tart apples and sour apples. However, if you are using sweet apples, you can decrease the amount of maple syrup that you use so that your muffins are not overly sweet. Start with using two tablespoons of less maple syrup and go from there.

Nutrition

Calories: 229kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 195mg | Potassium: 84mg | Fiber: 3g | Sugar: 10g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

The post Almond Flour Apple Muffins appeared first on Foolproof Living.

In addition to this vegan apple crumble/crisp, I plan on making my unsweetened applesauce, apple salad, healthy apple crumble, and apple cinnamon oatmeal.

Ingredients You’ll Need:

As it is with most fruit crumble recipes, this vegan crumble recipe has two parts: The fruit layer and the crumble topping.

The Apple Layer:

For the fruit layer, you will need four medium-sized cubed apples, maple syrup, lemon juice, ground cinnamon, salt, and arrowroot powder (or cornstarch).

The best apples for apple crisp: When it comes to apple desserts, I usually like to use various apples. In this plant-based apple crisp recipe, I used a combination of Ginger Gold and Honeycrisp apples.

With that being said, any type of apple would work in this recipe. My recommendation is to use two types to take advantage of the different flavor profiles. For example, if you like sweet apples be sure to combine them with a tart apple like Granny Smith apples for a delicious sweet and sour combo of flavors.

Crisp/Crumble Topping Ingredients:

For the crumble topping, you will need gluten-free oats (not the quick-cooking kind), almond flour, shredded coconut, ground cinnamon, coconut oil, maple syrup, and a handful of pecans (or any other nuts you like).

Ingredient Substitutions:

• Starch: If you do not have arrowroot powder you can use cornstarch.
• Almond Flour: You can use almond flour and almond meal interchangeably in this recipe.
• Oil: If you are not a fan of coconut oil, you can use melted and cooled vegan butter or avocado oil as well.
• Ground oats (aka Rolled Oats): If you are after a gluten-free apple crisp recipe, make sure that the oats you use are gluten-free certified.
• Nuts: Any nuts would work here.
• Maple syrup: You can use agave nectar in place of maple syrup.

How To Make?

The process of making this vegan apple dessert has three folds:

Make The Apple Filling:

To make the apple filling, place all the ingredients in a large bowl, and give it a gentle stir to make sure that the apples are evenly coated with the arrowroot mixture.

Make The Crisp Topping:

To make the crumble topping, place oats, almond flour, shredded coconut, ground cinnamon, coconut oil, maple syrup in a large mixing bowl, and mix.

At first, it might feel like you need more liquid, but trust me, you do not need more. Stir in the pecans.

Assemble:

To assemble the apple crisp:

1. Spread the apple mixture at the bottom of a 9 or 10-inch oven-proof baking dish (you can also use a 9X13 casserole dish)in an even layer. 
2. Distribute the crumble topping evenly on top.
3. Bake in a 350 degrees F preheated oven for 40- 45 minutes or until the top part turns golden brown.

How to store and make ahead this apple crisp?

• Storage: This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place them in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.
• Make-ahead: You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.

How To Serve?

While this vegan apple crisp recipe is delicious enough to serve by itself, you can also top it off with vegan vanilla ice cream like my Coconut Milk Cashew Ice Cream or coconut whipped cream. If you don’t mind it being a vegetarian apple crumble recipe, you can also top it off with my homemade vanilla ice cream.

If you are serving it for breakfast, you can put it in a bowl and serve it with a glass of homemade almond milk.

FAQs:

Check out these products and more at Shaw’s

There you have it friends, an easy-to-make vegan, gluten-free, refined-sugar-free apple crisp recipe perfect for fall and the upcoming holiday season. Next time you visit your closest Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets, and Carrs/Safeway, be sure to check out their O Organics® and Open Nature® products for a rich collection of plant-based, gluten-free, high protein, biodegradable and compostable items.

And with their Delivery or Drive-Up and Go feature, I love that I can shop online and have it delivered to save a trip to the store.

Other Vegan Apple Recipes You Might Like:

If you enjoy these kinds of easy apple desserts, then you might also like the recipes below:

• Healthy Apple Crumble
• Apple Baked Oatmeal
• Apple Roses
• Almond Flour Apple Cake
• Can’t get enough of apple recipes? Check out all Easy Apple Recipes

If you try this Healthy Apple Crips recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Add this to your collection of apple desserts to make during the apple picking season every year.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 523kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

• 4 apples medium sized – cut into ½ inch cubes*
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon 2 gr
• ½ teaspoon kosher salt
• 2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

• 1 cup rolled oats not the quick-cooking kind- 100 gr
• 1 cup almond flour/meal 120 gr.
• ½ cup shredded coconut 40 gr
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 7 tablespoons coconut oil melted and cooled
• ⅓ cup maple syrup
• ½ cup pecans roughly chopped 50 gr

Instructions

• Preheat oven to 350 degrees F.

To prepare the apples:

• Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

• Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.

To Assemble & Bake:

• Distribute the crisp topping onto the apples in an even layer.
• Bake for 40-45 minutes or until the topping turns lightly golden.
• Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Notes

• What kind of apples should I use? Feel free to use any kind of apples you like. I personally like to use two different kinds for different flavors but either way would work.
• How to peel & cut? I personally don’t feel it necessary to peel the apples but it is a personal choice. Either way would work. You can slice them or cut them into cubes as I did.
• Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
• How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Calories: 523kcal | Carbohydrates: 52g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Sodium: 314mg | Potassium: 286mg | Fiber: 8g | Sugar: 30g | Vitamin A: 66IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg