And if you have plenty of fresh apples on hand or just want to celebrate apple season, be sure to also check out my Apple Cranberry Cake and Apple Roses.

Ingredients

This French apple rum cake requires just a short list of simple ingredients, many of which are probably already in your pantry. We will need:

• Butter: Unsalted butter allows you to control the level of salt in the cake, but salted butter can also be used. If you decide to use salted butter, be sure to omit using salt in the batter.
• Apples: I used a mix of Honeycrisp apples and Granny Smith apples, but you can use any variety of apples. Some other good baking apples include Fuji, Golden Delicious, Braeburn, Jonagold, and Pink Lady.
• All Purpose Flour
• Baking Powder
• Kosher Salt
• Whole Eggs: Use large eggs for the most consistent texture.
• Coconut Sugar: Since we only share desserts made with natural sweeteners, I made this easy fresh apple cake with coconut sugar, but you can use your favorite dry granulated sugar, like regular white sugar or brown sugar.
• Dark Rum: Dark rum transforms it from a regular apple cake to an easy French apple rum cake with a touch more elegance. My favorite rum to use here is Myer’s or Mount Gay.
• Vanilla Extract: If a fresh apple cake with rum is not your cup of tea (or prefer a no-alcohol version), you can skip the rum altogether and use a full tablespoon of vanilla extract in its place.

How to Make an Apple Cake?

For a fast and easy method, I like to bake the apple cake in a springform pan. With that being said, you can use a regular cake pan, just make sure to grease the pan well before adding the batter. Here’s how I like to do it:

1. Prep equipment: Place the oven rack in the middle position. Preheat the oven to 350 degrees F (180 C). Generously butter an 8-inch** round springform pan. Line the bottom with parchment paper, place it on a sheet pan, and set it aside.
2. Melt butter: Melt the butter in a small saucepan. Set it aside to cool while you prepare the rest of the batter.
3. Prepare the apples: Remove the core and peel the apples, then cut into 1-inch chunks.
4. Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.

5. Whisk wet ingredients: In a large bowl, whisk together eggs and sugar until thoroughly mixed and glossy. Then, whisk in the rum and vanilla.
6. Make apple batter: Add half of the flour mixture into the wet ingredients, followed by half of the melted butter. Alternate once more with the rest of the flour and remaining butter and stir until just combined. Fold in the apple chunks, making sure each one is coated with the batter.
7. Bake: Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean.

8. Cool: Allow to cool for 5-10 minutes, then run a knife around the edges to gently loosen the cake from the pan. Remove the sides of the springform pan or gently remove from the cake pan. Transfer to a cake platter or large plate. Cool for at least 1 hour.  Sprinkle it with powdered sugar (if preferred), before serving.

How to Store This Apple Cake?

This easy French apple cake recipe is a great make-ahead cake that you can enjoy throughout the week. While it is best on the day it is made, it keeps fresh if stored properly. Here is how I do it:

• Storage: The apple rum cake will keep fresh for up to 3 days at room temperature, covered on the kitchen counter. Since the cake itself is very moist, it’s best to store it covered with a cake dome, overturned bowl, or with a few toothpicks inserted throughout the top of the cake and then tented with plastic wrap.
• Freezing: Due to the high ratio of liquid coming from the apples, I do not recommend freezing this cake.

How to Serve?

Whether you want to enjoy this apple cake as the French do or give it more of an American spin, some of my favorite ways to serve include:

• Ice Cream: Serve it slightly warm with a scoop of vanilla ice cream, such as Honey Vanilla Ice Cream or more decadent caramel ice cream.
• Cream / Sugar: Finish it with a dollop of creme fraiche, mascarpone cheese, Maple Whipped Cream, or a simple sprinkle of confectioner’s sugar.
• Sauce: Drizzle it with storebaught caramel sauce, date caramel sauce, or fruit preserves.
• Coffee / Tea: The sweet apple cake goes particularly well with bitter espresso or a mild cup of tea, such as Earl Grey.
• Wine: Serve it as the French would, with a chilled glass of Sauternes (a sweet dessert wine) or an after-dinner beverage, like Calvados or Brandy.

FAQs

Other Baked Goods with Apples You Might Also Like:

Wondering what you can make with fresh apples? Well, you have come to the right place. Here are a few other apple recipes you might also like:

• Apple Almond Flour Muffins
• Vegan Apple Crisp
• Apple Baked Oatmeal

If you try this French Apple Cake, 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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French Apple Cake Recipe

This French Apple Cake is a simple yet classic fall cake featuring cubed apples folded in batter that is flavored with dark rum. Made with just a few everyday ingredients, it is a French apple dessert that you can make with only 15 minutes of hands-on time.

Course Cake

Cuisine French

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Cooling time 1 hour hour

Total Time 2 hours hours

Servings 8 slices

Calories 266kcal

Author Aysegul Sanford

Ingredients

• 8 tablespoons unsalted butter plus more for greasing the pan (110gr.)
• 4 large apples ~2 pounds, I used a mix of Honey Crisp and Granny Smith Apples
• ¾ cup all-purpose flour 110 gr.
• ¾ teaspoon baking powder
• ⅛ teaspoon Kosher salt
• 2 large eggs room temperature
• ¾ cup coconut sugar or brown sugar*
• 2 tablespoons dark rum
• ½ teaspoon vanilla extract
• 1 teaspoon powdered sugar optional

Instructions

• Preheat the oven to 350 degrees F (180 C). Generously butter an 8-inch** round springform pan. Line it with parchment paper, place it on a sheet pan, and set it aside.
• Place butter in a small saucepan and heat until fully melted. Let it cool off the heat while you are working on the rest of the ingredients.
• Core and peel apples, then cut them into 1-inch chunks. Set them aside.
• Whisk together flour, baking powder, and salt in a small bowl. Set it aside.
• In a large bowl, whisk together eggs and sugar until thoroughly mixed. Whisk in the rum and vanilla.
• Whisk half of the dry ingredients into the wet ingredients, followed by half of the now-cooled melted butter.
• Stir in the rest of the flour mixture and butter. Whisk until fully combined.
• Fold in the apple chunks and make sure that they are fully coated with the batter.
• Transfer the batter to the prepared cake pan and smooth the top with a spatula. Place the cake pan on a sheet pan (we do this to catch any bubbling juices.)
• Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
• Let it cool for 5 minutes, then run a knife through the edges to loosen the cake from the pan.
• Transfer to a cake platter (or a wire rack) and let it cool for at least an hour before serving. If preferred, you can sprinkle it with a small amount of powdered sugar before serving.

Notes

• Yields: This recipe makes an 8-inch cake (8 slices). The nutritional values below are per slice.
• Sugar: You can substitute coconut sugar with an equal amount of brown sugar or granulated sugar. If you use granulated sugar, the surface of the cake will not brown as much.
• Cake pan: A 9-inch springform pan would also work, but the cake will be thinner. If you do not own a springform, you can make this in a cake pan, but make sure to grease it well so that it will come out easily.
• No alcohol version: If you prefer to use no alcohol or just want to skip the rum altogether, use a full tablespoon of vanilla extract in its place.
• Storage: This cake will keep fresh for up to 3 days at room temperature, covered on the kitchen counter. Since the cake itself is very moist, it’s best to store it covered with a cake dome, overturned bowl, or with a few toothpicks inserted throughout the top of the cake and then tented with plastic wrap. Alternatively, you can cut it into slices and store in an airtight container.
• Serving suggestions: A dollop of crème fraîche is possibly the most French way of serving it, but you can also top it off with a scoop of vanilla ice cream.
• Cubed Apples: As you can see in the pictures, this cake is a bit different than your usual batter-heavy apple cake recipe. Rather, it is cubed apples covered with cake batter. Please be aware that due to the high moisture content of the cubed apples, it doesn’t rise as much as you would expect.

Nutrition

Calories: 266kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 124mg | Potassium: 129mg | Fiber: 3g | Sugar: 20g | Vitamin A: 458IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

The post French Apple Cake appeared first on Foolproof Living.

And because it is a no-churn recipe, no ice cream maker is required. If you are a fan of avocados, you are going to love this one.

Ingredients

Avocado based ice cream requires just a handful of simple ingredients you can pick up from your local grocery store. For the complete list of ingredients, we will need:

• Coconut Milk: We recommend a can of full-fat coconut milk, shaken or blended until smooth, for the best flavor. That being said, coconut cream can also be used. Though I liked the version of it made with coconut milk better. Do not use a carton of coconut beverage, as this does not impart the same flavor or creamy texture.
• Avocado: Look for avocados with dark green to black skin that yield slightly to pressure. When you pop the cap off the top, the avocado flesh should be bright and green. This means they are ripe but not browned and spoiled.
• Banana: One ripe banana adds creaminess and a slightly sweet flavor.
• Maple Syrup: Go for pure maple syrup for the best flavor.
• Lime Juice + Lime Zest: The lime juice and lime zest add a beautiful pop of citrus flavor. Lemon juice and lemon zest can be used instead. You could also add 1 teaspoon of vanilla extract to further enhance its flavor profile.
• Unsweetened Coconut Flakes: Coconut flakes add a nice crunch and tropical finish. Make sure to toast the coconut flakes for the best flavor.
• Coconut shells: If you have access to coconut shells, they make the pretties “bowls”.

How to Make Avocado Ice Cream?

This creamy homemade avocado ice cream recipe comes together after a quick whiz in your food processor and some freezing time – no ice cream machine required. Here’s how to do it:

1. Chill loaf pan: Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.

2. Puree ingredients: Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor fitted with the S-blade. Puree for about 1 minute, until all the ingredients reach a smooth texture, scraping down the sides of the bowl halfway through. Once the avocado mixture is smooth, add the lime zest and pulse a few times.
3. Store: Transfer the ice cream base to the chilled loaf pan. Smooth into an even layer with a spatula or the back of a spoon. Cover the surface of the ice cream mixture directly with plastic wrap, removing as much air as possible.
4. Freeze: Place the avocado ice cream into the freezer for at least 4 hours before serving. 
5. Scoop: Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

How to Store?

This dairy-free avocado ice cream will keep for up to 1 week in the freezer if stored properly. For best results and prolonged shelf life, make sure to:

• Use a frozen container: We found a pre-chilled loaf pan to be the best mode of storage for this avocado frozen dessert as the larger surface area makes it easier to scoop. That being said, you can store it in an ice cream container (affiliate link) or a freezer-safe airtight container.
• Cover with plastic wrap: Place a piece of plastic wrap directly on the surface of the ice cream to prevent air bubbles and the formation of ice crystals.
• Allow good airflow: Place the loaf pan in the coldest part of your freezer (usually in the back, away from odorous foods) with good air circulation. A consistent temperature maintains the texture and flavor.
• Avoid frequent thawing and refreezing: Constant temperature fluctuations may create an icy texture.
• Consume within one week: Homemade ice cream does not have as long a shelf life as commercially-made ice cream. For the best texture and flavor, enjoy within 5-7 days.

How to Serve

This healthy avocado ice cream recipe can be served just as is or jazzed up to really play up its tropical vibe. Some of my favorite ways to serve include:

• Cone or Bowl: Keep it simple by scooping into your favorite cone or ice cream bowl.
• Coconut Bowls: If available to you and to really give it the island appeal, serve it in fresh coconut halves with a sprig of fresh mint and toasted coconut flakes, as pictured here.
• Blend into Smoothies and Milkshakes: This avocado ice cream has a minimal amount of natural sugars, which means it is healthy enough to enjoy on the regular in daily smoothies or milkshakes.
• With Toppings: Finish with any and all of your favorite healthy or crunchy toppings, such as fresh fruit, dark chocolate chips, toasted nuts, or even granola.

FAQs

Other Ice Cream Recipes You Might Like:

• Honey Vanilla Ice Cream
• Chocolate Ice Cream with Honey

If you try this Avocado Ice Cream 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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Avocado Ice Cream Recipe

Here’s a creamy and rich avocado ice cream that requires no ice cream maker. Made with healthier ingredients and sweetened with maple syrup, this is the perfect vegan ice cream to serve on a hot summer day.

Course Ice Cream

Cuisine American

Diet Vegan

Prep Time 20 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4 servings

Calories 527kcal

Author Aysegul Sanford

Equipment

• 1 Ice Cream Maker
• 1 Reusable Ice Cream Tub
• 1 Ice Cream Scoop

Ingredients

• 1 can unsweetened coconut milk – 13.5 ounces
• 2 Hass Avocados ripe, total weight 1 pound with pits; skinned and pitted
• 1 banana ripe
• ½ cup maple syrup
• 2 teaspoons lime juice freshly squeezed
• ¼ teaspoon Kosher salt
• 1 tablespoon lime zest from 2 limes

Optional Garnishes

• 2 tablespoons Unsweetened toasted shredded coconut

For Serving (Optional)

• Coconut Bowls

Instructions

• Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.
• Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor and puree until all the ingredients are smooth for approximately 1 minute. Scrape down the sides of the bowl halfway through processing so that all the ingredients are pureed.
• Add the lime zest and pulse into the mixture for a couple of “bursts.”
• Transfer the mixture to the loaf pan and smooth it out evenly. Cover with stretch film, removing as much air as possible.
• Place the covered ice cream into the freezer for at least 4 hours before serving.
• Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

Notes

• Yield: This recipe yields a little less than 1-quart ice cream.
• Coconut Milk vs Cream: This recipe was tested both with canned coconut milk and canned coconut cream. We prefer the version made with the milk better as the version made with cream had an overwhelming coconut taste whereas the milk version allowed the avocado flavors to shine. 
• Storage: Be sure to store in an airtight container, cover it tightly and consume within 5-7 days.
• This recipe is adapted from David Lebovitz’s Avocado Ice Cream recipe with minor changes.

Nutrition

Calories: 527kcal | Carbohydrates: 48g | Protein: 5g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 171mg | Potassium: 951mg | Fiber: 10g | Sugar: 32g | Vitamin A: 168IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg

The post Avocado Ice Cream appeared first on Foolproof Living.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

• Pineapple: Pick out a ripe pineapple that is juicy and sweet.
• Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
• Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
• Oranges
• Kiwis
• Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

• Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
• Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
• Vanilla extract
• Ground cinnamon
• Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

• Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
• Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
• Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
• Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
• Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
• Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

1. Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
2. Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
3. Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
4. Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

• Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
• Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal. 

• Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas. 
• With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
• Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
• Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

FAQs

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

• Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
• Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
• Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
• Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
• Can’t get enough? Check out all our fruity desserts.

If you try this Breakfast Fruit Salad 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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Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

• 2 cups pineapple peeled, cored, and cut into 1-inch pieces
• 1 cup grapes rinsed and halved
• 1 cup strawberries rinsed, hulled, and quartered
• 1 cup blueberries rinsed
• 1 cup blackberries rinsed
• 1 orange peeled and cut into 1-inch pieces
• 2 Kiwis peeled and cut into 1-inch pieces
• 1 banana peeled and sliced – optional

For The Salad Dressing

• ¼ cup orange juice freshly squeezed
• 1 teaspoon orange zest
• 2 teaspoons lime zest
• 4 tablespoons lime juice from approximately 2 limes
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• Handful of fresh mint leaves chopped – Optional

Instructions

• Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
• To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
• Drizzle the fruit salad with the dressing and gently toss to combine.
• If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
• Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
• Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
• Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
• Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

Calories: 131kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 407mg | Fiber: 5g | Sugar: 22g | Vitamin A: 232IU | Vitamin C: 93mg | Calcium: 46mg | Iron: 1mg

The post Breakfast Fruit Salad appeared first on Foolproof Living.

I love to incorporate pears into my recipes during the fall and winter seasons. Not only are they juicy and delicious, but they pair well with both sweet and savory flavors. If you’re looking for more recipes that feature this tasty fruit, you’ll love my Roasted Pear Salad with Goat Cheese. 

Ingredients

This treat is truly the epitome of the Christmas season, with flavor notes of cranberry, cinnamon, orange, and rosemary. If you’ve begun your holiday cooking and baking, chances are you already have many of these ingredients on hand. 

For this recipe, you’ll need Bosc pears, fresh cranberries, orange juice, orange zest, a cinnamon stick, fresh rosemary, honey, mascarpone cheese, hazelnuts, and water. 

How to Make This Recipe?

With a simple ingredient list and only 10 minutes of hands-on prep time, this cranberry-poached pears dessert comes together with ease. Their simple elegance, especially when garnished with hazelnuts and fresh rosemary, is truly stunning and worthy of a 5-star restaurant. Here’s how to make them:

1. Add ingredients to a pot: To a large pot or dutch oven (with a lid), add the pears, cranberries, orange juice, orange zest, cinnamon stick, honey, and rosemary. 
2. Add the water: Pour the water over the ingredients.  
3. Cook: Place the lid on the pot and bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to medium-low and let it simmer for 15-20 minutes. You should be able to easily insert and remove a knife when the pears are done. 
4. Prepare for serving: Right before you’re ready to serve, spoon 2-3 tablespoons of mascarpone into the bottom of each serving bowl. Add a pear to each bowl and top with honey, leftover juices from the pot, and a few cooked cranberries. 
5. Garnish and serve: Garnish with crushed hazelnuts, fresh rosemary, and another drizzle of honey to taste. Serve. 

How to Make Ahead & Store Leftovers?

If your holiday schedule is looking a bit hectic, you’ll be relieved to know that you can easily make this poached pear recipe ahead of time. That way, all you have to do is assemble the pears when you’re ready to serve. You can also store your leftovers to enjoy the next day. Here are some tips: 

• Make ahead: To prepare this recipe ahead of time, poach the pears a day in advance (following the instructions above), let them come to room temperature, and store them in an airtight container in the fridge. Make sure to save some of that yummy liquid for drizzling! When you’re ready to serve, assemble the pears and garnish them to your liking. 
• Store: To store leftovers, let each poached pear with mascarpone reach room temperature and store them in an airtight container in the fridge for a day or two. 

If You Liked This Recipe, You Might Also Like:

• Cranberry Apple Cake
• Mascarpone Filled Dates
• No Flour Nut and Seed Bread
• Vegan Cranberry Almond Tart

If you try this Poached Pear Dessert 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.

This recipe was adapted (with several changes) from Eva Longoria’s cookbook Eva’s Kitchen .

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Cranberry Poached Pears Recipe

This Cranberry Poached Pears recipe is an easy to make dessert with very little hands-on time. Served with creamy and soft mascarpone cheese, these pears are worthy of a festive and colorful VIP dinner or a simple splurge for you and your family.

Course Dessert

Cuisine American/Italian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 279kcal

Author Aysegul Sanford

Ingredients

• 5 medium-size Bosc pears peeled
• 2 ½ cups fresh cranberries rinsed
• Juice of an orange
• Orange peel
• 1 cinnamon stick
• ⅓ cup honey or more to taste
• 1 sprig fresh rosemary more as garnish
• 6 cups water
• 1 cup mascarpone cheese
• ¼ cup hazelnuts or any other nuts, roughly chopped

Instructions

• Place the pears, cranberries, orange juice, orange peel, cinnamon stick, honey*, and rosemary in a pot (with a lid) that will accommodate all these ingredients comfortably. I used a 3 ½ quart dutch oven.
• Pour the water over the ingredients.
• Put the lid on and bring it to a boil over medium heat. Turn down the heat to medium-low and let it simmer for 15-20 minutes or until a knife inserted in one of the pears goes in and out easily.
• When ready to serve, spread 2-3 tablespoons of mascarpone cheese into the bottom of a bowl, place a pear in the middle, and drizzle it with honey (if preferred), the juices from the pot, and a few of the cooked cranberries.
• Sprinkle the pears with hazelnuts and a few leaves of fresh rosemary. If preferred, drizzle them with more honey to taste.

Notes

• If you are not a fan of boiling honey, you can stir it in after the pears are cooked and let it steep for 10-15 minutes before serving.
• Serving suggestion: You can serve this recipe warm or cold, but I think it tastes best when served slightly warmly. 
• Make ahead: To prep this recipe ahead of time, poach the pears a day in advance (following the instructions above), let them come to room temperature, and store them in an airtight container in the fridge. Make sure to save some of that yummy liquid for drizzling! When you’re ready to serve, assemble the pears and garnish them to your liking. 
• Store: To store leftovers, let the cooked pears reach room temperature and store them in an airtight container in the fridge for a day or two.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 34mg | Potassium: 79mg | Fiber: 3g | Sugar: 17g | Vitamin A: 550IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 1mg

The post Cranberry Poached Pears with Mascarpone appeared first on Foolproof Living.

If you are in need of an impressive cocktail party appetizer, a showstopping finger food for your cheese charcuterie board, or to perfect light dessert to serve after dinner, these mascarpone stuffed dates are just what you need. They are easy, quick, and addictively delicious!

Need more appetizer inspiration? Be sure to also check out our Bread Dipping Oil, Cheese Apple Appetizer, and Hot Goat Cheese Dip.

Ingredients

To make this stuffed dates recipe, you will need dates, mascarpone cheese, chopped nuts (I used a combination of walnuts and pistachios), pomegranate seeds, and honey.

When buying dates, look for fresh, plump, and large Medjool dates that are usually sold in the refrigerated section of your grocery store. You can buy pitted dates or remove the pits yourself.

Ingredient Substitutions & Optional Add-Ins:

• Cheese: You can substitute mascarpone with any spreadable soft cheese. My favorite ones are goat cheese and cream cheese. Alternatively, you can stir in ½ teaspoon of vanilla extract in the cheese to make it even more flavorful.
• Nuts: You can use any nuts here. I like to stuff my dates with walnuts and salty pistachios, but almonds, hazelnuts, cashews, and pecans would also be lovely. If you have the time, roast your nuts in a skillet for a few minutes for extra flavor.
• Fruit: Pomegranate arils are wonderful to add a pop of color, but you can also use candied and chopped oranges or dried cranberries.
• Honey: You can use maple syrup or agave nectar. Or, if you want to make it sugar-free, omit using any sweeteners.
• Flaky Sea Salt: This is optional, but if you want to take it up a notch, you can sprinkle each mascarpone-filled date with a little flaky sea salt (such as Maldon salt (affiliate link))

How To Make This Recipe?

There are only a few steps to making this finger dessert. However, I recommend getting all your ingredients ready before starting so that you can quickly put them together.

1. Remove pits: Using a paring knife, slice dates lengthwise, being careful not to cut them all the way through. Remove the pits and set them aside.
2. Stuff with cheese: Using a small spoon, stuff each pitted date with a teaspoon of mascarpone cheese. 

3. Garnish: Dip the filled dates into the bowl with pomegranate seeds. Gently press them so that they will stick to the cheese.
4. Sprinkle: Dust each stuffed date with chopped walnuts or pistachios. Set them onto a plate.
5. Drizzle: Drizzle the mascarpone-stuffed dates with a tablespoon of honey. Serve!

How To Make Ahead and Store?

The best part of this sweet stuffed dates recipe is that you can make it ahead, and it also stores well. Here’s how I do it:

• To Make Ahead: You can pit the dates, stuff them with cheese, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
• Storage: Leftovers will keep fresh for up to 3 days as long as they are stored in an airtight container in the fridge. They make the perfect snack or afternoon pick-me-up.

Expert Tips:

This easy recipe is pretty self-explanatory, but here are a few tips to help you succeed on your first try.

• Room temperature: If you make these ahead of time, I recommend bringing them out 30 minutes before serving, as they taste best when they are served at room temperature.
• Piping bag: You can multiply this recipe as many times as you want. And if you decide to make a larger amount, I recommend using piping or a pastry bag (or a Ziploc bag) instead of using a spoon. Simply fill your bag with mascarpone and fill each date one by one.
• Mascarpone filling: I find that a light drizzle of honey is all you need to sweeten the already sweet dates. However, if you prefer yours sweeter, you can mix honey with mascarpone and use that honey mascarpone mixture as your filling.
• Warm dates: An earlier version of this stuffed dates dessert recipe was made by first drizzling dates with a tablespoon of extra virgin olive oil and then warming them up in a 350-degree preheated oven for 10 minutes. If you prefer to serve them warm, you can follow those steps. However, after literally making this recipe for over 10 years, I feel like the room-temperature stuffed dates are just as good.

FAQs

What cheese pairs with dates?

Any mild-flavored soft and spreadable cheeses would pair well with dates. Goat cheese, mascarpone, and cream cheese are a few to name.

What can you stuff inside dates?

You can stuff dates with nuts, nut butters, soft cheese, and chocolate.

Can you put dates in the oven?

Yes, you can. Simply pop them in a preheated 350 F oven for 10 minutes to warm them up.

Other Party Appetizers You Might Also Like:

• Blackberry Baked Brie
• Muhammara
• Poached Pears with Mascarpone
• Need more inspiration? Check out all our appetizer recipes

If you try this Mascarpone Stuffed Date 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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Mascarpone Stuffed Dates Recipe

These Mascarpone Stuffed Medjool Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. This easy recipe takes less than 20 minutes to put them all together. These are the perfect little "finger" desserts to impress your guests or even to satisfy your own sweet tooth.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 Dates

Calories 134kcal

Author Aysegul Sanford

Ingredients

• 12 Medjool Dates
• ½ cup Mascarpone cheese
• 4 tablespoons pomegranate seeds
• 3 tablespoons walnuts or pistachios (or both) chopped
• 1-2 tablespoons honey
• ¼ teaspoon flaky seas such as Maldon salt, optional

Instructions

• Cut each date lengthwise making sure to not to cut them all the way through. Remove and discard pits.
• Fill each date with a teaspoon mascarpone cheese. Dip the stuffed dates into the bowl with pomegranate seeds. Gently press them so they will stick to the cheese.
• Dust each stuffed date with chopped walnuts and/or pistachios. Set them on a plate.
• Drizzle them with honey and if using, sprinkle them with some flaky sea salt. Serve!

Notes

• I recommend prepping all the ingredients before starting to assemble. I usually put each ingredient in a small bowl so that I can put them together quickly.
• You can multiply this recipe as many times as you want. If making a larger batch, you can fill a piping bag with mascarpone to help you stuff dates faster.
• To Make Ahead: You can pit the dates, stuff them with mascarpone, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
• Storage: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
• Warm dates: An earlier version of this recipe warmed the dates in the oven before stuffing them. In this updated version, I decided to skip that step as I think it is an extra step that is not necessary. However, if you prefer that version, feel free to follow the steps below:
  • Preheat the oven to 350 °F. Place dates on a small baking sheet. Drizzle them with olive oil.
  • Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes. Fill each date with a teaspoon of mascarpone cheese.
  • Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt. Serve!

•  

Nutrition

Serving: 12Dates | Calories: 134kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 9mg | Sodium: 6mg | Potassium: 191mg | Fiber: 2g | Sugar: 18g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.3mg

The post Mascarpone Stuffed Dates with Pomegranate and Honey appeared first on Foolproof Living.

Ingredients

The three simple ingredients in these frozen yogurt bars provide a pop of color, a great crunch, and a salty-sweet finish. They’re simply irresistible! For this recipe, you’ll need vanilla yogurt, fresh strawberries, and pistachios (or any nuts, granola, or your favorite toppings). 

How to Make Yogurt Bark?

Not only is this healthy yogurt bark easy to make, but it’s fun too! Here’s how to do it:

1. Prep the baking sheet: Line a baking sheet with parchment paper. 

2. Spread the yogurt: Using an offset spatula (or a spoon), spread the yogurt in an even layer across the baking sheet. 
3. Add your toppings: Sprinkle the vanilla Greek yogurt evenly with the strawberries, pistachios, or toppings of your choice. 
4. Freeze: Freeze the yogurt bark overnight or for at least 3 hours until firm. 
5. Serve: Remove the yogurt bark from the freezer and break it into large chunks. Serve immediately. 

How to Store

While it is best to enjoy this yogurt fruit bark as soon as it comes out of the freezer, you can also make a big batch ahead of time for quick grab-and-go snacks! Just keep in mind that the frozen Greek yogurt bark needs at least 3 hours in the freezer before serving, although freezing overnight is better and will help prevent melting. 

To store leftovers, make sure to break the bars into pieces before placing them in an airtight container. Keep in the freezer and enjoy them for up to 2-3 months. 

FAQs

Other Yogurt Recipes You Might Like

Here at Foolproof Living, yogurt is such a staple in our fridge. If you’re like us and keep a yogurt stash in the fridge year-round, why not use it to make a new recipe? After you make these healthy yogurt bars, give one of these recipes a try!

• Strawberry Banana Yogurt Smoothie
• Cantaloupe Smoothie
• Overnight Muesli

If you try this Frozen Yogurt Bark 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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Frozen Yogurt Bark Recipe

Cool off on a hot summer day with this refreshing Frozen Yogurt Bark. This kid-friendly treat combines sweet vanilla yogurt with fresh berries and crunchy toppings for a healthy ice cream alternative that's just as satisfying. This recipe is also super customizable, so grab your favorite toppings and get started!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Resting Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 servings

Calories 196kcal

Author Aysegul Sanford

Ingredients

• 2 cups Vanilla Yogurt*
• ½ cup sliced strawberries
• ½ cup pistachios or any other nuts or granola

Instructions

• Line a baking sheet with parchment paper.
• Place the yogurt on the sheet pan and spread it using an offset spatula.
• Sprinkle it evenly with sliced strawberries and pistachios.
• Freeze until firm, at least 3 hours or overnight.
• Remove it from the freezer and break it into large chunks. Serve right away.

Video

Notes

• Yogurt: I used Greek Yogurt in this recipe as I enjoy the thickness of the Greek yogurt. I also prefer making my own Vanilla Yogurt (using plain Greek yogurt) as I can adjust the amount of sugar in it. However, if you prefer low-fat yogurt, I recommend using Icelandic-style yogurt as it will provide you with a similar thick (spreadable) consistency.
• Storage: To store leftovers, make sure to break the bars into pieces before placing them in an airtight container. Keep in the freezer and enjoy them for up to 2-3 months. 
• Toppings: I used berries and pistachios, but any combination of fruit and nuts and/or granola would work in this recipe.

Nutrition

Calories: 196kcal | Carbohydrates: 23g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 81mg | Potassium: 453mg | Fiber: 2g | Sugar: 19g | Vitamin A: 119IU | Vitamin C: 12mg | Calcium: 228mg | Iron: 1mg

The post Frozen Yogurt Bark 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.

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.

Similar to my Almond Flour Vanilla Cake and Chocolate Almond Flour Cake, it is a wonderful, one-layer cake you can make for the upcoming Easter celebration and throughout the spring season. This healthy spin on gluten-free carrot cake recipe with almond flour is also grain-free, refined sugar-free, and Paleo.

For the icing on top of the cake (literally!), the maple frosting is inspired by my Maple Cream Cheese Frosting recipe. It’s a Vegan Paleo Cream Cheese Frosting that transforms this into a completely dairy-free dessert!

Ingredients for the cake:

The ingredients for healthier flourless carrot cake are broken down into the dry ingredients, the wet ingredients, and last-minute additions (aka the goodies).

Dry Ingredients

• Almond Flour / Meal – My favorite brand is Blue Diamond Almond Flour since it is sweet and nutty, but Bob’s Red Mill is another great option. If you have the time, homemade almond flour is even better. 
• Ground Golden Flaxseed – I specify golden flaxseed here because you don’t get the little specks of flaxseed throughout the grain-free cake, but the golden version can sometimes be hard to find in stores. Simply use regular ground flaxseed, if that is all you have on hand.
• Baking Powder* + Baking Soda + Fine Sea Salt – For lift, color and flavor, make sure you don’t leave them out! Almond flour needs that extra bit of insurance from the chemical leaveners. *While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
• Cinnamon + Ginger + Cardamom – This is my favorite part! Cinnamon and ginger are traditional, but it’s the cardamom that takes this carrot cake mix above and beyond – trust me, it makes all the difference!

Wet Ingredients

• Coconut Oil – I used refined coconut oil, which is milder in flavor than unrefined, but either will work. Make sure to melt and cool completely before mixing it into the wet ingredients.
• Eggs – Three large eggs help bind the wet and dry ingredients together. Make sure to bring to room temperature for easy whisking.
• Coconut Sugar – Delicately sweet and fruity, coconut sugar is a paleo-friendly sugar that is (most of the time) an easy 1:1 substitute for refined white sugar.

• Orange Juice – A mere teaspoon goes a long way here, adding a pop of acidity. You will need more orange juice in the vegan frosting recipe, so make sure to keep it on hand.
• Vanilla Extract
• Shredded Carrots – I personally like to peel my carrots, but if yours are organic, feel free to skip that step, and instead, thoroughly scrub the surface. Grate on the smallest holes of your box grater for the best texture.

Last-Minute Additions

• Chopped Walnuts – For that extra bit of crunch and classic flavor. If you have a few minutes, while you gather the rest of the ingredients, toast the walnuts on a baking sheet in the preheated 350-degree F oven for 5-7 minutes and cool completely.
• Golden Raisins – A bit more sour and sweet than regular raisins, be sure to use the golden variety if you can find them.
• Shredded Unsweetened Coconut – The coconut is optional, but I find it adds that extra layer of texture and flavor. If you can’t get your hands on shredded coconut, you can use an equal amount of coconut flour.
• Diced Fresh Pineapple – Pineapple is another optional ingredient but I highly encourage you to add it as paleo carrot cake with pineapple is much better tasting than without.

Ingredients For Dairy Free Carrot Cake Frosting

Inspired by my Maple Cream Cheese Frosting, this vegan version of carrot cake frosting is just as satisfying.

• Unsalted Vegan Butter – Remove the butter from the fridge while you are preparing the cake recipe. This will be enough time to bring the butter to cool room temperature.
• Vegan Cream Cheese – I personally enjoy Kite Hill Vegan Cream Cheese for all my icing needs.
• Pure Maple Syrup – Another paleo-friendly sweetener, purchase Grade A golden or dark amber.
• Vanilla Extract – The vanilla makes it taste like a homemade cake frosting recipe.
• A Squeeze of Orange/Lemon Juice – That extra pop of fresh citrus flavor makes this frosting to the next level.

How To Make Almond Flour Carrot Cake

This grain-free carrot cake can easily be mixed by hand, no mixer required! Simply:

1. Prep your tools. Preheat the oven to 350 degrees F, place the oven rack in the center of the oven and grease an 8” or 9” cake pan with coconut oil (or you can use a cooking spray as well) and line the bottom with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
3. Mix the wet ingredients. In a separate bowl, whisk together the eggs, remaining coconut oil, coconut sugar, orange juice, and vanilla extract until well combined, silky smooth, and emulsified. 
4. Make the cake batter! Add the wet ingredients to the dry ingredients and fold with a spatula until well combined. Fold in the grated carrots, walnuts, golden raisins, pineapple, and coconut (if using). Transfer the batter to the prepared cake pan and smooth the top.
5. Bake! Bake for 1 hour if using an 8-inch cake pan or 50-55 minutes if using a 9-inch cake pan, or until golden brown and the center springs back to the touch. Transfer to a cooling rack and let cool in the pan for 20 minutes. Gently remove from the pan, peeling off the parchment paper bottom and place on the cooling rack to cool completely. This is a good time to make the Maple Cream Cheese Frosting or Dairy Free Icing!

How To Make Paleo Cream Cheese Frosting

I use my refined sugar free cream cheese frosting to finish it off. This way, you get all the flavors of the traditional carrot cake with every bite.

The icing will whisk together much better with an electric stand mixer or hand mixer. Simply:

1. Whisk the butter and cream cheese. In the bowl of an electric mixer with the whisk attachment or a large bowl and handheld mixer, beat the vegan butter and cream cheese on medium-high heat until smooth, about 2 minutes. Scrape down the sides of the bowl.
2. Sweeten it up! Add the maple syrup, vanilla extract, and orange/lemon juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping the sides and bottom of the bowl halfway through. If the frosting is too soft, chill in the fridge for 10 minutes to stiffen slightly to a spreadable consistency.

Cream Cheese Vs. Vegan Cream Cheese Frosting

If you are avoiding all dairy, the vegan cream cheese frosting is a great alternative. I personally used Earth Balance Vegan Butter (affiliate link) and Kite Hill Vegan Cream Cheese. Note the texture will be a bit more grainy and not as thick as regular frosting since the vegan products are looser in terms of consistency. But this makes the entire carrot cake recipe completely Dairy-Free!

The Vegan Cream Cheese recipe makes just enough to frost the cake, but you can double the recipe and use it throughout the week to slather on anything from bagels to paleo pumpkin muffins to almond meal banana bread to low carb almond flour bread!

If dairy is not an issue, try my Maple Cream Cheese Frosting recipe for a more traditional flavor. It is surely a great option for the classic cream cheese frosting made with powdered sugar.

How To Store Leftovers

If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark.

To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.

A Few Helpful Tips for The Best Cake:

• Use room temperature ingredients for the best paleo carrot cake, but be sure to cold ingredients for the vegan frosting. I know this sounds confusing, but cake mix ingredients that are warm-room temperature combine better, whereas frosting ingredients that are a bit colder whip to a better consistency.
• Bake this flourless carrot cake in the center of your oven. There is where the heat is most even. I tested one cake with the convection setting on my oven, but I still placed my oven rack in the center for added insurance.
• Be sure to treat yourself (or your family) to a slice of carrot cake with a glass of almond milk or a cup of coffee.

FAQs:

Can’t Get Enough Almond Flour Cakes? Here are a few more:

If you enjoyed this grain free carrot cake recipe, you might enjoy our other grain free cakes:

• Almond Flour Apple Cake
• Paleo Zucchini Bread
• Almond Flour Pumpkin Bread
• Banana Bread with Almond Flour
• Strawberry Almond Flour Cake

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Paleo Carrot Cake with Almond Flour Recipe

This Paleo Carrot Cake with almond flour is deliciously moist, lightly spiced, and mildly sweetened with maple syrup. Topped off with creamy vegan cream cheese frosting it is gluten and dairy-free too.

Course Cake, Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 slices

Calories 402kcal

Author Aysegul Sanford

Ingredients

For The Almond Flour Carrot Cake:

• ¼ cup (56g) Coconut Oil, plus 1 teaspoon for greasing the pan, melted + cooled
• 1 ½ cups (180g) Almond Flour
• 3 Tbsp (21g) Ground Golden Flaxseed
• 1 tsp (4g) Baking Powder* Or Mix 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for paleo version
• ¼ tsp (1g) Baking Soda
• ¾ tsp (3g) Fine Sea Salt
• ½ tsp Ground Cinnamon
• ½ tsp Ground Ginger
• ½ tsp Ground Cardamom
• 3 large Eggs at room temperature
• ½ cup + 2 Tablespoons (125g) Coconut Sugar
• 1 teaspoon Orange Juice freshly squeezed
• ½ teaspoon Vanilla Extract
• 6 oz Carrots about 2 large, scrubbed, grated on the smallest holes of a box grater (1 ¼ cups packed)
• ¼ cup (40g) Diced Fresh Pineapple, optional
• ¼ cup (25g) Toasted, Chopped Walnuts
• ¼ cup (40g) Golden Raisins
• ¼ cup (25g) Shredded Unsweetened Coconut, optional

For The Vegan Cream Cheese Frosting:

• 2 Tablespoons (20g) Unsalted Vegan Butter, cool room temperature
• ½ cup (113g) Vegan Cream Cheese, cool room temperature
• 2 Tablespoons (42g) Pure Maple Syrup
• ½ teaspoon Vanilla Extract
• Squeeze of Lemon/Orange Juice about ½ teaspoon

Instructions

To Make The Paleo Carrot Cake:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease an 8 or 9-inch cake pan with 1 teaspoon coconut oil and line the bottom with parchment paperIn a large bowl, whisk together the almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger and cardamom.
• In a medium bowl, whisk the eggs, remaining coconut oil, coconut sugar, orange juice and vanilla until well combined, silky smooth and emulsified.Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, golden raisins and coconut (if using).Fold in the carrots, pineapple (if using), and walnuts.
• Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour (8-inch) or 50-55 minutes (9-inch), or until lightly brown, a toothpick inserted in the center comes out clean and the center springs back to the touch.
• Let cool in the pan for 10 minutes, then gently remove from the pan, discard the parchment paper and transfer to a cooling rack to cool completely. Top with the frosting.

To Make The Vegan Cream Cheese Frosting:

• In the bowl of an electric mixer with the whisk attachment or with a large bowl and hand held mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
• Scrape down the sides of the bowl and add maple syrup, vanilla extract, and lemon/orange juice.
• Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
• If needed, chill for 10 minutes in the fridge to stiffen slightly to spreadable consistency.

Video

Notes

• How To Store: If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark. To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.
• To Make Muffins (or cupcakes): If you prefer individual low carb carrot cakes, divide the batter into a 12-cup muffin tin lined with parchment paper liners. Bake in a 350 degrees F oven in the center of the oven for 20-25 minutes. For paleo carrot cake cupcakes, pipe swirls of dairy-free frosting (or maple cream cheese frosting) on top with a piping bag and decorative pastry tip. And sprinkle it with walnuts.
• If you do not mind a frosting with dairy, you can also use my Maple Cream Cheese Frosting recipe. 
• The prep time below does not include the cooling time of the cake. Depending on the temperature of your kitchen, I would recommend adding at least 30 minutes for cooling time.
• Baking powder: While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

Nutrition

Calories: 402kcal | Carbohydrates: 29g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 460mg | Potassium: 187mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3775IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg

This Paleo Carrot Cake recipe was originally published in April 7, 2020. It has been updated with a few more helpful notes and no changes to the originally published recipe on April 2nd, 2022.

The post Paleo Carrot Cake with Almond Flour appeared first on Foolproof Living.

This Cranberry Almond Tart, like so many of my almond flour recipes, celebrates the glory of almond flour and almond meal. It is made by filling almond oat crust with homemade cranberry filling and then topping with an almond meal crumble. 

It is minimally sweetened, gluten-free, and oh so delicious.

Ingredient Notes

The ingredient list for this vegan cranberry pie is broken down into three parts – crust, filling, and topping. Let’s take a look at what we need.

For the tart crust, gather together olive oil, rolled oats, unsweetened shredded coconut, whole almonds, brown rice flour, sea salt, spelt flour, maple syrup, and vanilla extract.

For the filling, you will need cornstarch, orange juice, fresh cranberries, maple syrup, and cinnamon.

And for the crumble topping, gather together almond flour, baking powder, olive oil, maple syrup, orange zest, lemon zest, salt, vanilla extract, and sliced almonds.

Ingredient Substitutions

• Oil: I love the fruity flavor of olive oil, but melted coconut oil or avocado oil can also be used.
• Almond meal vs Almond Flour: You can use almond meal and almond flour interchangeably in this recipe. And if you can’t get your hand on it, be sure to check out my post on Homemade Almond Flour.
• Starch: Use an equal amount of arrowroot powder or tapioca starch or corn starch instead.
• Cranberries: Fresh or frozen cranberries can be used. If using frozen, there is no need to thaw. If you are making this tart during the summer months feel free to use berries instead.

How to Make

This fun and festive cranberry curd tart come together in a few easy steps. I like to set aside a brisk afternoon, turn on some holiday music, and immerse myself in all things cranberry and almond.

1. Grease tart pan: Preheat the oven to 350 F. Using a pastry brush, thoroughly oil a 9-inch tart pan with a removable bottom. Set aside.
2. Prepare crust: Place the oats, shredded coconut, almonds, brown rice flour, and salt in the bowl of a food processor. Pulse a few times to break the almonds and then process until the mixture is finely ground, 45-60 seconds. Transfer it to a medium bowl. Mix in the spelt flour.
3. Finish crust: Drizzle the olive oil, maple syrup, and vanilla extract into the mixture. Using the back of a fork or your fingers, give it a mix. It should be moist, but not sticky.
4. Press crust into the tart pan: Using your fingers, press the dough evenly into the tart pan. Prick the dough with a fork several times and bake for 15 minutes. Take it out of the oven and set aside to cool. Leave the oven on.

5. Make a slurry: In a small bowl, mix together the cornstarch with a tablespoon of the orange juice. Set aside.
6. Make the filling: In a small pot, combine 2 ½ cups of cranberries, remaining orange juice, maple syrup, and cinnamon. Bring to a boil over medium-high heat, making sure to stir frequently. Turn the heat to low, cover it with a lid, and let it simmer for 5 minutes. Remove the lid and stir in the cornstarch mixture. Stir constantly until the mixture is thickened, 1-2 minutes. It will happen pretty fast. Remove from the heat and let it cool for 10 minutes. When your tart shell is ready, spread the cranberry mixture evenly into the pre baked tart shell.
7. Make the topping: Mix the almond flour and baking powder in a large bowl. In a separate bowl, whisk together the olive oil, maple syrup, zest of the orange and lemon, salt, and vanilla extract until emulsified. Drizzle the olive oil mixture into the almond meal mixture. Stir until completely combined. It should be a wet mixture.

8. Sprinkle and bake: Spoon the almond topping over the cranberry filling. Using the back of a wooden spoon or a spatula, gently press the topping into the tart shell and make sure it is evenly distributed. Lightly press remaining ½ cup cranberries into the topping and sprinkle it with the sliced almonds. Bake for 25 minutes, or until the topping turns golden brown. Let it cool completely before serving.

You Might Also Like

• Cranberry and Mint Rum Punch
• The Ultimate Chocolate Bundt Cake – The Holiday Edition
• Cranberry Apple Cake
• See all our Almond Flour Desserts
• Need more inspiration for baking? Check out all our Cake recipes

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Vegan Cranberry Almond Tart Recipe

This maple-sweetened and vegan cranberry almond tart recipe is proof that you can make delicious tarts using healthier ingredients without compromising the taste or flavor. It can be made two days ahead and will keep its freshness as long as it is covered tightly with stretch film and kept in the fridge.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 Slices

Calories 500kcal

Author Aysegul Sanford

Ingredients

For the Crust:

• ¼ cup rolled oats – I used Trader Joe’s GF oats
• ¼ cup unsweetened dried, shredded coconut
• ¼ cup whole raw, unsalted almonds
• 2 tablespoons brown rice flour
• ¼ teaspoon sea salt
• ¾ cup plus 2 tablespoons whole spelt flour
• 4 tablespoons extra virgin olive oil plus more for oiling the pan
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract

For the Filling:

• 2 teaspoons arrowroot powder or cornstarch
• 4 tablespoons fresh orange juice divided
• 3 cups fresh or frozen* cranberries, divided
• ¼ cup plus 2 tablespoons maple syrup
• 1/8 teaspoon cinnamon

For the Topping:

• 2 ½ cups almond meal or almond flour
• 1 teaspoon baking powder
• 3 tablespoons extra virgin olive oil
• ¼ cup maple syrup
• zest of an orange
• 1/8 teaspoons Kosher salt
• 1 teaspoon vanilla extract
• 3 tablespoons sliced almonds

Instructions

• Pre-heat the oven to 350 F Degrees. Using a pastry brush thoroughly oil a 9-inch tart pan with a removable bottom. Set aside.
• Place the oats, shredded coconut, almonds, brown rice, and salt in the bowl of a food processor. Pulse a few times to break the almonds and then process until the mixture is finely ground, 45-60 seconds.
• Transfer it to a medium-size mixing bowl. Mix in the spelt flour.
• Drizzle the olive oil, maple syrup and vanilla extract into the mixture. Using the back of a fork or your fingers, give it a mix. It should be moist, but not sticky.
• Using your fingers, press the dough evenly into the tart pan. Prick the tough with a fork several times and bake for 15 minutes. Take it out of the oven and set aside to cool. Leave the oven on.
• Meanwhile to make the filling, in a small bowl mix together the arrowroot powder with a tablespoon of the orange juice. Set aside.
• In a small pot, combine 2 ½ cups of cranberries, remaining orange juice, maple syrup and cinnamon. Stirring frequently, bring it to a boil. Turn the heat to low, cover it with a lid, and let it simmer for 5 minutes. Remove the lid and stir in the arrowroot mixture. Stir the constantly until mixture it is thickened, 1-2 minutes. It will happen pretty fast. Remove from the heat and let it cool for 10 minutes. When your tart shell is ready, spread the cranberry mixture evenly into the prebaked tart shell.
• To make the topping: Mix the almond meal and baking powder in a large bowl. In a separate bowl, whisk together the olive oil, maple syrup, zest of the orange and lemon, salt and vanilla extract until emulsified. Drizzle the olive oil mixture into the almond meal mixture. Stir until completely combined. It should be a wet mixture.
• Spoon the almond topping over the cranberry filling. Using the back of a spoon or a spatula, gently press the topping into the tart shell *and make sure it is evenly distributed. Lightly press remaining ½ cup cranberries into the topping and sprinkle it with the sliced almonds.
• Place the tart pan onto a baking sheet and bake for 25 minutes or until the topping turns golden brown.
• Let it cool completely before serving.

Notes

• If you use frozen cranberries, there is no need to thaw them before using them.
• Storage: The pie keeps fresh for 2 days. If storing leftovers, place a small strip of parchment paper on the cut sides and wrap just as directed.
• Crumble topping: At first, it might feel like you have more crumble than you need but this is a very crumble-heavy dessert. So, go ahead pack that all in by gently pressing as you fill topping into the crust.
• Oil: You can also use avocado oil or coconut oil (melted and cooled) in this recipe.

Nutrition

Calories: 500kcal | Carbohydrates: 45g | Protein: 13g | Fat: 32g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 169mg | Potassium: 282mg | Fiber: 9g | Sugar: 19g | Vitamin A: 775IU | Vitamin C: 10mg | Calcium: 205mg | Iron: 4mg

This tart recipe is adapted with minor changes from Amy Chaplin’s incredible cookbook At Home in the Whole Food Kitchen.

The post Vegan Cranberry Tart with Almond Flour 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

The post Vegan Apple Crisp Recipe appeared first on Foolproof Living.

Ingredients:

You will need two sets of ingredients to make this easy peach blueberry galette recipe:

1. Galette dough: To make the buttery pastry crust, you will need all-purpose flour, kosher salt, unsalted butter, and ice water.

2. Fresh Fruit Filling: In terms of the fruit, I used ripe peaches and plum along with almond flour, vanilla extract, coconut sugar and sliced almonds.

Ingredient Notes & Substitutions:

• Butter: If you have ever made any pie dough before, you know that the most important ingredient here is butter. When it comes to butter for galette dough, I prefer cultured butter (some people call it European Style dough) that has over 82% fat content. I find that it produces an easy to manage galette dough and a flaky and nicely browned galette at the end. And when it comes to butter, Vermont Creamery’s cultured butter is my favorite. They recently started selling it in an easy-to-measure stick format that is not only delicious but also convenient for all your cooking and baking needs.
• Fresh fruit mixture: You can use nectarines or white peaches instead of yellow peaches and swap blueberries with blackberries or even strawberries. Just make sure that peach slices are cut evenly to ensure even baking.
• Plums: While you don’t have to add plums, I find that it breaks the sweetness of the peaches and gives the end product a welcome sour taste.
• Coconut Sugar: If you don’t have any, you can use an equal amount of brown sugar.
• Almond Flour: You can make almond flour at home using blanched almonds. With that being said, almond flour is an optional ingredient. If you don’t have any, you can omit using it. Also, almond meal can be used instead of almond flour.
• Almond Extract: If you enjoy the almond flavors, you can add 1/4 almond extract into the fruit filling. I do not recommend adding more though as it would be overpowering.

How to make a galette with blueberries and peach?

This blueberry peach galette recipe has four folds:

Make the galette dough:

I recently shared my foolproof technique for making the galette dough from scratch in two ways: In the food processor and in a large bowl by hand. Below are the steps for making it in the food processor (because it is faster), but if you want to learn how to make it by hand, be sure to check out my galette dough recipe.

1. Place all-purpose flour and salt in the bowl of a food processor fitted with the metal blade. Pulse 3-4 times to mix.
2. Add in the cubed cold butter and pulse until the mixture resembles coarse sand. You want the butter pieces to look like small lentils. This process takes about ten 1-second pulses. 
3. While the machine is still running, add in the ice water one tablespoon at a time until the dough starts to collect on the sides and form into a ball. I think this, the fact that the dough forms into a ball giving an idiot-proof visual cue of doneness, is the part that makes this recipe foolproof. Be sure to watch the how-to video in the recipe card to get a visual of what I mean. 

4. Transfer dough onto a lightly floured surface and form it into a 4-inch flat disk. Wrap it tightly with a piece of plastic wrap and let it sit in the fridge for at least 45 minutes up to 2 days. 
5. Take it out of the fridge and let it sit on the counter for 10-15 minutes before rolling it out. However, be aware that you might have to wait longer if the dough has been sitting in the fridge for more than 4 hours. 

Prepare the fruit filling:

To prepare the blueberry peach filling:

1. Slice the peaches and plums in ¼-inch thick slices and place in a bowl with the blueberries.
2. Sprinkle it with coconut sugar and let it macerate while you are waiting for the dough to cool in the fridge.

Assemble and bake:

The last step is assembly. To do so:

1. Pre-heat oven to 375 F degree oven.

2. Roll dough into a 12-inch circle on a lightly floured surface. Gently roll the dough onto the rolling pin and transfer it onto a piece of parchment paper.
3. Sprinkle the dough with almond flour (or almond meal) for additional nutty flavors.
4. Place the peach mixture in the center of the dough mounting it in the middle making sure to leave a 2-inch border around the edge. You will have some liquid left in the bowl, I would use only 1-2 tablespoons of it in the filling and discard the rest to avoid the fruit juices making the galette soggy.
5. Fold the edges towards the middle onto the fruit pleading gently every 2-3 inches. Brush the galette dough with egg wash (a beaten egg mixed with a tablespoon of water) and sprinkle it with almond slices.
6. Sprinkle the galette with a tablespoon of coconut sugar (optional) or any other coarse sugar like turbinado sugar.
7. Transfer it onto a prepared baking sheet. Bake in a preheated oven for 50-55 minutes for a delicious, flaky, and rustic peach galette recipe.
8. Let it cool on the counter for a few minutes. Dilute a tablespoon of honey with a tablespoon of water and lightly brush the top of the fruit.
9. Slice and serve.

How To Store & Reheat?

• Storage: Leftover peach galette can be stored in an airtight container up to 2 days. Be sure to bring to the room temperature before storing.
• To reheat: Heat in a preheated 300 degrees F oven for 5-8 minutes before serving.

Expert Tips:

• Almond Slices: When I first baked this blueberry galette, I was a little worried that the thinly sliced almonds wouldn’t be able to stand the 50-minute 375-degree oven heat and burn. However, this was not the case. Yes, they were browned a little bit, but not burned at all. And they added a nice crunch to the overall recipe. I wanted to mention this just in case you had that question in mind as well.
• Cold butter and ice cold water are a must: For a flaky crust, make sure that your butter is cold. I usually cut it up into cubes and pop it in the freezer for 10-15 minutes while I am working on the rest of the ingredients.
• Squeeze of fresh lemon juice and zest: If you want to brighten up the flavors, you can add in a small amount of lemon zest and lemon juice into the fruit mixture.

Other peach and blueberry recipes you might like:

• Peach Blueberry Tart

Other peach recipes you might like:

• Cornmeal Peach Cobbler
• Peach Walnut Salad
• Peach Mango Smoothie
• Avocado Peach Salad

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Peach Blueberry Galette Recipe

This delicious Peach Blueberry Galette recipe has all the amazing flavors of a pie without all the stress. It is a rustic fruit tart recipe you can make in no time.

Make the easy homemade galette dough, fill it with the juicy summer fruit, fold the sides of the dough onto the fruit, and bake for the ultimate summer dessert. 

Course Dessert

Cuisine French

Prep Time 1 hour hour 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 8 slices

Calories 383kcal

Author Aysegul Sanford

Ingredients

For The Galette Dough:

• 1 ½ cups all-purpose flour, more to flour the surfaces (213 gr.)
• ½ teaspoon kosher salt
• 10 tablespoons cold unsalted butter, cut into small cubes (142.5 gr.)
• 4-5 tablespoons ice-cold water

For The Filling:

• 2 peaches medium-size* – sliced ¼ inch thick slices
• 1 plum sliced ¼ inch thick slices
• ½ cup blueberries
• 1 ½ tablespoons coconut sugar or brown sugar
• 2 tablespoons almond meal or almond flour optional
• 1 large egg lightly whisked
• ½ cup sliced almonds with or without the skin on
• 1 tablespoon honey (optional)

Instructions

• To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
• Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
• At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does. 
• Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.*
• Take it out of the fridge 10 minutes before you are ready to roll it out.
• To make the filling: Place peaches, plums, blueberries in a bowl. Sprinkle it with coconut sugar. Set it aside to macerate. 
• Pre-heat the oven to 375 F degrees (190 C.) Prepare a sheet of parchment paper that will fit into the baking sheet.
• To assemble: Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet. 
• If you are using, sprinkle it evenly with almond meal leaving a 2-inch border on the sides. 
• Spread the fruit on top slightly mounting in the middle, again leaving a 2-inch border around the edges.
• Roll the sides of the dough overlapping as you go around and pleating the dough.
• Whisk egg with a tablespoon of water to make egg wash.
• Brush the outer crust with egg wash and sprinkle with sliced almonds lightly pressing to make sure they stick.
• Bake 50-55 minutes or the crust turns golden brown. Transfer the galette onto a wire rack to cool. 
• If preferred, dilute honey with a tablespoon of water and lightly brush the top of the fruit.
• Serve while it is still warm.

Video

Notes

• The dough can be kept in the fridge upto 2 days or can be frozen (tightly wrapped) upto a month.
• Prep-time below includes 1 hour resting of the dough in the fridge.
• Storage: Leftover peach galette can be stored in an airtight container up to 2 days. Be sure to bring to the room temperature before storing.
• To reheat: Heat in a preheated 300 degrees F oven for 5-8 minutes before serving.
• *Peaches: I prefer medium-ripened peaches for this recipe. If they are hard, I leave it out a day before I plan on making this recipe.
• A word on almond slices: When I first baked this blueberry galette, I was a little worried that the thinly sliced almonds wouldn’t be able to stand the 50-minute 375-degree oven heat and burn. However, this was not the case. Yes, they were browned a little bit, but not burned at all. And they added a nice crunch to the overall recipe. I wanted to mention this just in case you had that question in mind as well.
• Cold butter and ice-cold water are a must: For a flaky crust, make sure that your butter is cold. I usually cut it up into cubes and pop it in the freezer for 10-15 minutes while I am working on the rest of the ingredients.
• A squeeze of fresh lemon juice and zest: If you want to brighten up the flavors, you can add a small amount of lemon zest and lemon juice into the fruit mixture.

Nutrition

Calories: 383kcal | Carbohydrates: 33g | Protein: 8g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 155mg | Potassium: 221mg | Fiber: 4g | Sugar: 10g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg

The post Peach Blueberry Galette appeared first on Foolproof Living.

It is naturally sweetened, fresh, and spongy, which makes it one of my most irresistible paleo desserts. 

If you’re as in love with this treat as I am, then you’ll fall head over heels for my other easy almond flour cake recipes: Almond Flour Apple Cake, Almond Flour Carrot Cake, Almond Flour Lemon Cake and even Almond Chocolate Cake. They are all based on this Paleo Almond Cake recipe.

Why I Love This Recipe:

I might be biased but I call this “The Best Strawberry Cake Ever” because it is not only delicious, visually impressive, but a versatile dessert.

Here are a few reasons why you should make it:

• All you need is 9 simple ingredients, two bowls and a whisk to make it. Great recipe to make with kids after a pick-your-own strawberries day.
• It is minimally sweetened with maple syrup and chunks of fresh strawberries and made with healthy nutrient-packed almond flour. So, it is a great cake recipe if you are following a low carb and low sugar diet.
• Because it is so light and spongy, it doubles as both an almond sponge cake and a paleo strawberry shortcake.
• Most almond flour cake recipes you find on the internet use both almond flour and coconut flour. You can cut your shopping list in half because this recipe only uses almond flour.
• Can be served as an elegant one-layer cake or a fancy two-layer birthday cake. I made sure to include the instructions to bake it in a 6’’, 8’’, or 9’’ cake pan or in a muffin pan, so you are covered.

Ingredients Notes:

As I mentioned earlier, you’ll need 9 simple ingredients to make this strawberry almond cake recipe.

• Dry Ingredients: Gather together almond flour, baking powder, baking soda, and kosher salt. 
• Wet Ingredients: Gather eggs, maple syrup, avocado oil (melted and cooled), vanilla extract, and fresh strawberries.
• Optional Toppings: I am using my Maple Syrup Whipped Cream and fresh strawberries.

Substitutions: 

Missing an ingredient? No problem! Here are a few handy substitutions:

• Maple Syrup: Agave nectar can be used instead of maple syrup to naturally sweeten this dish—no refined sugar necessary.
• Almond Flour & Almond Meal: Almond flour and almond meal can be used interchangeably. Be aware that if you use almond meal the cake will be a bit denser. If you can’t find almond flour or meal, you can also make your own almond flour at home.
• Oil: Any tasteless oil like coconut oil (melted and cooled) will work for this paleo strawberry cake. Grapeseed oil or avocado oil are great substitutions as well.

How To Make Strawberry Almond Flour Cake?

Using two bowls, a whisk, and a cake tin, this low carb strawberry dessert is quite easy to make.

1. Preheat the oven to 325 degrees F. Then, use oil to grease an 8’’ or 9’’ cake tin*. Once the tin is generously greased, line it with parchment paper and set it aside.
2. Prepare the dry ingredients. In a large bowl, mix together almond flour, baking powder, baking soda, and kosher salt.
3. Prepare the wet ingredients. In a separate, small mixing bowl, combine the eggs, maple syrup, oil, and vanilla extract. Whisk the ingredients until they are thoroughly combined.
4. Combine the wet and dry ingredients. Pour the wet ingredient mixture into the dry ingredient mixture. Whisk them together until no lumps remain.

5. Fold the fresh strawberries into the cake batter.
6. Pour the cake batter into the prepared pan. Use a spatula to evenly spread the mixture within the tin.
7. Bake cake until it turns golden brown and its center is firm to the touch—about 40-45 minutes. 
8. Let the cake cool for 5 minutes in the pan. Then, gently transfer the cake to a wire rack to finish the cooling process. 

9. Assemble the cake. When the cake has fully cooled, place it in the center of a cake stand or serving plate. Spread an even layer of maple whipped cream frosting over the cake and decorate it with sliced strawberries. For an extra special touch, garnish the cake with fresh mint leaves.

Instructions To Make It a 6” inch Two Layer Cake:

Alternatively, you can use two 6 inch cake tins to bake the cake to turn it into double layer cake, especially if you are planning to serve it as an almond flour birthday cake.

If you decide to do so you do not need to double the recipe. You can use the same exact recipe you see below but use two cake pans instead of one. Simply:

1. Pour equal amounts of the batter into two greased and parchment-lined 6’’ cake tins. Place them on a large baking sheet.
2. Bake the two cakes for 40-45 minutes, until both are golden brown and their centers are firm to the touch. To ensure that the cakes come out evenly baked, rotate the tins halfway through the baking process.
3. Cool the cakes in their tins for 5 minutes. Then, gently remove the cakes from their tins and transfer them to a wire rack to finish cooling.
4. To assemble, slice 6-8 strawberries to use in the middle layer of the cake. Place the first 6’’ cake on a cake dish and cover it with half of the maple whipped cream frosting. Spread the whipped cream in an even layer before decorating it with half of the strawberry slices. Then, place the second 6’’ cake on top of the first—directly on top of the whipped cream layer. Spread the remaining whipped cream on top. Finish by decorating the cake with the remaining sliced strawberries and fresh mint leaves.

How To Serve:

If you ask me, I’d say this grain free strawberry cake is the ideal all-purpose dessert and can be served it various ways. Here are a few options:

• A simple tea time treat: Serve it by itself for an effortless cake. It is perfectly moist and light to stand on its own.
• A summery almond flour shortcake: Serve it topped off with whipped cream and chunks of strawberries for a guilt free shortcake.
• Make it a double layer cake: Turn it into a masterpiece by using the same recipe and two 6 inch cake pans or an 8 inch cake pan and doubling the recipe.
• Serve it as strawberry cupcakes: Bake it in a muffin tin instead to make almond flour strawberry muffins and then top it off with whipped cream to turn them into a cupcake.

Variations:

• Add orange zest: Add orange zest (or lemon zest) to your cake batter to add a more luscious tang to its flavor. 
• Make it chocolate-y: Instead of using whipped cream, use my vegan chocolate frosting recipe for a cake that tastes just like chocolate-coated strawberries!
• Spread it with cream cheese frosting instead: Use my maple cream cheese frosting for a delectable gluten free almond flour cake.
• Use almond extract: Can’t get enough of the almond flours? Add in ¼ teaspoon almond extract into the batter.
• Switch up your berries: Strawberries aren’t the only berry in season during the summer months. Play around with which berries you use to top this healthy almond cake to keep its fruit flavor fresh.
• Go berry-free: Not a berry fan? Make this recipe without strawberries for a more classic almond flour vanilla cake.
• Experiment with the maple whipped cream topping: Cover the whole cake with the topping for a light and creamy twist or cover it partially for a subtler maple taste. You can even serve the whipped cream on the side.
• For a dairy free version: Use coconut milk whipped cream instead.

Tips For Success:

• Bring the cake to room temperature: It’s important that the cake is fully room temperature before frosting it so that the frosting doesn’t melt.
• It will turn golden brown: Towards the end of baking time, the cake will turn golden brown and your kitchen will smell amazing. Don’t be alarmed by the changing of the color. It’s normal for the cake to look darker than cakes made with all-purpose flour because almond flour changes its color as it bakes.

FAQs:

Equipment I Used:

Below you will find the equipment I used to make this recipe. Please know that these are affiliate links.

• My favorite mixing bowls for baking
• Best whisk ever!
• 6-Inch Cake Pan (I have 2 of these)
• 8-Inch Springform cake pan

Other Naturally Sweetened Almond Flour Recipes You Might Like

Almond Flour Chocolate Cake – Foolproof Living ~ Almond Dutch Baby with Honeyed Kumquats – Snixy Kitchen ~ Low-Carb Double Chocolate Blender Muffins – All Day I Dream About Food ~ How To Make Almond Flour – Foolproof Living ~ Flourless Chocolate Cupcakes – Foolproof Living

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Almond Flour Strawberry Cake Recipe

An easy to make recipe for strawberry almond flour cake. Made with almond flour and sweetened with maple syrup, this strawberry shortcake is gluten free, refined sugar free, and paleo friendly. No special equipment needed, all you need is two bowls and a whisk.

Course Cakes, Naturally Sweetened

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices

Calories 559kcal

Author Aysegul Sanford

Ingredients

For the Almond Flour Cake:

• 2 cups almond flour (8.4 oz.)
• 1 teaspoon baking powder*
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 3 large eggs at room temperature
• ⅔ cup maple syrup or honey
• ¼ cup avocado oil plus more for greasing the pans
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries sliced

For Maple Whipped Cream

• 1  cup heavy cream (8 fluid ounces), cold
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt

As Garnish:

• 1 cup fresh strawberries cut into quarters
• 4-5 leaves fresh mint

Instructions

• Pre-heat the oven to 325 degrees. Grease an 8 or 9 inch can pan generously with oil. Line with parchment paper and set aside.
• To Prepare the dry ingredients: Mix together the almond flour, baking powder, baking soda, and kosher salt in a large bowl.
• To the wet ingredients: Whisk together eggs, maple syrup, oil and vanilla extract in a bowl until emulsified.
• Pour the wet ingredients into the dry ingredients. Fold in 1/2 cup of the strawberries. Stir just until fully combined.
• Pour batter into the prepared pan. Using a spatula (or back of a spoon), spread evenly.
• Bake for 40-45 minutes making sure to rotate the pan halfway through the baking for even baking. In the end, the cake should turn golden brown with its center firm to the touch.
• Let the cake cool in the pan for 5 minutes and then take it out and cool on a wire rack. Make sure that it is fully cooled down to room temperature before assembling the cake.
• To make the Whipped Cream: Attach the whisk attachment to a standing mixer or a hand mixer. Add all the ingredients into a mixing bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.
• To assemble: Place cake on a serving plate. Spread it with the whipped cream using a spatula. Garnish with the rest of the sliced strawberries and fresh mint leaves, if using.
• Serve with a few dollops of whipped cream on the side.

Notes

• For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

Instructions to make it as a 6-inch two layer cake: If you’d rather make a two layer cake, you do not need to double the recipe. You can use the same exact recipe but use two cake pans instead of one. Simply:

1. Pour equal amounts of the batter into two greased and parchment-lined 6’’ cake tins.  Place them on a large baking sheet.
2. Bake the two cakes for 40-45 minutes, until both are golden brown and their centers are firm to the touch. To ensure that the cakes come out evenly baked, rotate the tins halfway through the baking process.
3. Cool the cakes in their tins for 5 minutes. Then, gently remove the cakes from their tins and transfer them to a wire rack to finish cooling.
4. To assemble, slice 6-8 strawberries to use in the middle layer of the cake. Place the first 6’’ cake on a cake dish and cover it with half of the maple whipped cream frosting. Spread the whipped cream in an even layer before decorating it with half of the strawberry slices. Then, place the second 6’’ cake on top of the first—directly on top of the whipped cream layer. Spread the remaining whipped cream on top. Finish by decorating the cake with the remaining sliced strawberries and fresh mint leaves.

You can make cupcakes using this recipe: To do so, simply divide the batter in a 12-cup muffin pan and bake for 25-27 minutes. Frost each muffin with whipped cream and garnish with strawberries and mint.

• Make Ahead: You can make this cake up to one day in advance. Just bring the cake to room temperature after baking, wrap it up, and store it in the fridge until it’s time to eat. Let the cake return to room temperature before frosting it (this will take about 15 minutes). Then, it’s ready to serve.
• Storage: This frosted cake can be stored in an airtight container for up to 2 days.
• Freezing: Almond flour baked goods freeze well. In fact, this almond flour white cake can be frozen for up to a month! Just bring the cake to room temperature, wrap it tightly, and store it in the freezer. To unfreeze, take the cake out of the freezer and wait about fifteen minutes for it to return to room temperature.

An earlier version of this recipe used Mascarpone Whipped Cream instead of Heavy Cream Whipped Cream. Since mascarpone whipped cream (made with maple syrup) is prone to curdling, in the updated version I used maple syrup whipped cream instead. If you prefer that version, you can follow the recipe below:

Place 8 ounces of mascarpone cheese  in the bowl of a standing mixer fitted with the paddle attachment, and whip it for 1 minute. Slowly add 3/4 cup heavy cream (at room temperature), 1/4 cup maple syrup, and 1 teaspoon vanilla extract in the bowl and mix until it turns light and fluffy.

Nutrition

Calories: 559kcal | Carbohydrates: 35g | Protein: 11g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 318mg | Potassium: 178mg | Fiber: 4g | Sugar: 25g | Vitamin A: 814IU | Vitamin C: 21mg | Calcium: 198mg | Iron: 2mg

This Gluten Free Strawberry Almond Cake Recipe was initially published on June 2017, but I have tested a few more times and now (in June 2021) updating it with some additional helpful information and a few new photographs to help you as you make it in your own kitchen.

The post Almond Flour Strawberry Cake (Gluten Free & Paleo) appeared first on Foolproof Living.

Got some fresh strawberries to use up? Well, you are at the right place my friend! Because today we are splurging on a delicious mascarpone strawberry tart that is easy to make and oh-so-delicious.

Why Should You Make This Recipe:

If you have never tried your hand in making mascarpone filling for a tart, this is a great recipe to start. But that is not the only reason why I think this strawberry tart recipe is awesome. Here are a few other reasons why you will love this recipe:

1. The gluten free almond flour crust and the maple sweetened mascarpone filling are mildly sweet perfectly complimenting the naturally sweet strawberries
2. It is visually impressive making it a perfect brunch dish for our favorite spring holidays like Easter and Mother’s day
3. Ready in about 30 minutes but it is best if you let it cool in the fridge for a few hours
4. While it has three different components all of them can be made in advance
5. Gluten free and paleo friendly

Ingredients Notes & Substitutions:

This easy strawberry mascarpone tart recipe has three sets of ingredients for each component; Almond Flour Crust, Mascarpone Filling, and Strawberry Topping. Below are a few helpful notes to help you with ingredients:

• Almond flour vs. Almond Meal: You can use almond flour and almond meal interchangeably in this recipe. If you can’t find almond flour at the market, feel free to read my post on how to make almond flour at home.
• Maple syrup: You can substitute maple syrup with agave nectar or honey in this recipe
• Cold ingredients for best results: Mascarpone cheese is prone to curdling so it is imperative that all you mascarpone filling ingredients are cold.
• Seasonal fresh fruit: I used fresh sliced strawberries and blackberries but any of your favorite fruit that you find in your local farmers market would work here.

Preparations To Make The Tart:

While it might seem like this strawberry and mascarpone dessert has too many steps, with just a bit of prep you can make with just 30 minutes of hands on time. The recipe has 3 components:

• Gluten-Free Almond Flour Crust
• Mascarpone Whipped Cream Filling
• Strawberry Topping

Now, let’s talk about each of them in detail.

Gluten-Free Almond Flour Tart Crust

If you have been following me for a while, you know that I am a big fan of almond flour recipes.

In the past, I used to make this tart with all purpose flour. However, I have been experimenting with almond flour tart crust for some time now and I finally found a good recipe that is “foolproof”. So I thought why not change things up and make the tart dough with almond flour instead.

To make it:

1. Prep the tart pan: Preheat the oven to 350 F degrees. Grease a 9-inch tart pan with a removable bottom with coconut oil using a pastry brush. Be sure to cover all the corners and crevasses of the pan.
2. Process: Place almond flour (or almond meal) and salt in the bowl of a food processor and process for 5 seconds or until combined. Add in the 2 tablespoons coconut oil, maple syrup, and egg into the almond flour mixture and process until the mixture forms a ball.
3. Shape: Transfer the mixture into the tart pan. Using your fingers, press and push dough into the pan evenly making sure to stretch it towards the edges of the pie tin. Be sure to watch the how-to video in the recipe card to see how I do it.
4. Bake & cool: Bake in the oven for 10-12 minutes or until it turns golden brown. Set aside to cool completely to room temperature before filling.

Mascarpone Whipped Cream Filling

Have you ever made Mascarpone Whipped Cream Filling? If not, this recipe is a good one to start. In my opinion, creamy mascarpone cheese whipped with heavy cream, maple syrup and vanilla extract is truly an indulgence. It is a creamy and soft filling that literally melts in your mouth. To make it, simply:

1. Mix heavy cream, maple syrup and vanilla extract in a mixing cup.
2. Place mascarpone in the bowl of a standing mixer fitted with the whisk attachment. Turn the mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy. To test, remove the whisk attachment and turn it upside down. If it is able to hold up, it is good to go.
   Alternatively, you can place the mascarpone cheese in a large bowl and use a hand mixer with whisk attachment. Simply start whisking it in medium speed and pour in the heavy cream mixture until it is thickened.
3. Gently fold in the zest of a lime (lemon zest would also work) using a spatula making sure to not break the mascarpone mixture. Keep it in the fridge as you are prepping the fruit mixture.

The Strawberry Topping:

To make the strawberry topping:

1. Slice strawberries (or your choice of fresh fruit) in small pieces and place them in a medium bowl.
2. Drizzle with maple syrup and add in chopped fresh mint. Give it a toss.

How To Assemble and Serve:

To assemble:

1. Remove the now-cooled crust from the tart tin and place on a large plate or cake stand.
2. Spread the creamy mascarpone filling evenly in the tart crust smoothing out towards the edges with a spatula.
3. Place the tart in the fridge for 1 hour up to 4 hours.
4. Garnish it with strawberry mixture and blackberries. Slice and Serve.

Make Ahead & Storage Instructions:

Make Ahead:

• Tart Crust: You can make the tart dough up to 2 days in advance. Simply cover the dough with plastic wrap and keep it in the fridge until you are ready to use it. When ready, follow the instructions in the recipe to bake the crust.
• Mascarpone filling: You can make the mascarpone filling a day in advance, cover it with stretch film, and keep it in the fridge until you are ready to use.

To Store:

Place the tart into an airtight container and store it in the fridge. It should be fresh up to 2 days.

Helpful Tips:

• The ratio of mascarpone to heavy cream: As you will see in the recipe below, the ratio for mascarpone cheese to heavy cream is 1 to 2. The recipe below makes just enough filling to fill the tart crust, but if you want to make more and use it in other recipes feel free to use this ratio to make more.
• Add more maple syrup if you want it sweeter: I prefer my Strawberry Mascarpone Tart to get its sweetness from strawberries so I added just a little bit of maple syrup into the filling, but if you like it sweeter you are more than welcome to add more.

FAQs:

Got More Strawberries?

There you have it friends, a delicious paleo-friendly and gluten-free fruit tart made with an almond flour crust. If you have some leftover strawberries that you need to use, below are a few other delicious strawberry recipes from the archives:

• Strawberry Basil Limeade
• Strawberry Banana Yogurt Smoothie
• Almond Flour Chocolate Cake with Strawberry Topping
• Strawberry Spinach Salad
• Strawberry Coconut Milk Popsicles

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Strawberry Mascarpone Tart

Recipe for a spring inspired Strawberry Mascarpone Tart. This gluten-free and maple-sweetened tart is made with almond flour crust, filled with creamy and mildly sweetened mascarpone cream filling and topped off with fresh strawberries.

Course Naturally sweetened dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 8 slices

Calories 392kcal

Author Aysegul Sanford

Ingredients

For the Almond Flour Tart Crust:

• 2 tablespoons coconut oil plus more for greasing the pan
• 2 cups plus 2 tablespoons almond flour (or almond meal) 8.40 ounces
• ¼ teaspoon kosher salt
• 1 tablespoon maple syrup
• 1 large egg

For the Mascarpone Whipped Cream:

• 8 oz. Heavy Cream cold
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 4 oz. Mascarpone cheese cold
• Zest of a lime

For the Strawberry Topping:

• 1 cup strawberries hulled cut into small chunks
• 1 tablespoon maple syrup (optional)
• 4-5 leaves of fresh mint sliced thinly
• Handful of blackberries optional

Instructions

• To make the almond flour tart crust: Pre-heat the oven to 350 degrees. Generously grease a 9-inch tart pan (preferably with a removable bottom) with coconut oil. Set aside.
• Place almond flour (or meal) and salt in the bowl of a food processor and process for 5 seconds or until combined.
• Add in the 2 tablespoons coconut oil, maple syrup, and egg and process until the mixture forms a ball.
• Transfer the mixture into the tart pan. Using your fingers, press the dough into the pan evenly. Bake in the oven for 10-12 minutes or until golden brown.
• Set aside to cool completely.
• To make the Mascarpone Whipped Cream: Mix together heavy cream, maple syrup, and vanilla extract in a cup.
• Place mascarpone in the bowl of a standing mixer fitted with the whisk attachment. Turn the mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy. To test, remove the whisk attachment and turn it upside down. If it is able to hold up, it is good to go.
• Gently fold in the zest of a lime. Keep it in the fridge as you are prepping the fruit mixture.
• To make the Strawberry Topping: Place them in a bowl, drizzle with maple syrup and add in the mint. Give it a stir.
• To assemble the Strawberry Mascarpone Tart: Gently remove the tart crust from the tart pan onto a plate or cake stand.
• Spread the Mascarpone whipped cream evenly in the tart crust smoothing out towards the edges with a spatula. Place the tart in the fridge for 1 hour up to 4 hours.
• Garnish it with strawberry mixture and blackberries. Slice and Serve.

Video

Notes

• Mascarpone filling ingredients: It is imperative that the ingredients for the mascarpone filling, particularly mascarpone cheese and heavy cream are cold. Otherwise, the filling might curdle. 
• To make ahead: You can make the tart dough up to 2 days in advance. Simply cover the dough with plastic wrap and keep it in the fridge until you are ready to use it. When ready, follow the instructions in the recipe to bake the crust. You can make the mascarpone filling a day in advance, cover it with stretch film, and keep it in the fridge until you are ready to use.
• To Store: Place the tart into an airtight container and store it in the fridge. It should be fresh up to 2 days.

Nutrition

Calories: 392kcal | Carbohydrates: 15g | Protein: 8g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 100mg | Potassium: 79mg | Fiber: 3g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 1mg

The almond flour crust portion of this recipe is adapted from the cookbook Sweet Laurel (affiliate link).

This Strawberry Mascarpone tart recipe was originally published on May 2018. It has been updated with additional helpful information and with no changes to the originally published recipe on May 2021.

The post Strawberry Mascarpone Tart appeared first on Foolproof Living.

When blueberries are in season, I buy them in large quantities and make this blueberry puree recipe. I use some right away (hello, Blueberry Margaritas!) and freeze the rest for later. 

Substitute homemade fresh fruit purees for sugar store-bought syrups to add the bounty of nature into your everyday recipes including cocktails, breakfast bowls, smoothies, and desserts.

Ingredients:

The list of ingredients for this blueberry puree recipe is determined by how you plan to use it. If you are:

• Making blueberry puree for a baby, you will need fresh blueberries and water. If you use frozen blueberries, I recommend thawing them before pureeing them. 
• Making it to use in cocktails, mocktails (aka non-alcoholic beverages), smoothies, or as a topping for oatmeal and steel-cut oats, you can use both fresh and frozen blueberries and flavoring agents like fresh lemon or lime juice and sweeteners like honey syrup.

How To Make Blueberry Puree?

1. Give them a rinse: Place blueberries in a colander and dip them in a bowl of cold water. Gently shake the colander in water and then drain. I do not recommend washing blueberries under cold running water as the pressure can crush them (source.)

2. Blend: Place blueberries in a blender such as a Vitamix (affiliate link). Add in ¼ cup of water and puree until smooth, 30-45 seconds on medium-high speed.
   If you are making it in any way other than to use it as baby food, you can skip the water and use honey syrup and lime/lemon juice instead.

3. Store: Place it in a jar with a tight lid or use it in your recipe right away.

Storage and Freezing Instructions:

• To Store: Place it in an airtight jar and tighten it with the lid. As long as it is stored in the fridge, it should stay fresh for up to 3 days.
• To Freeze: Portion puree into an ice cube tray and freeze it overnight. Transfer to a freezer bag for up to 3 months.
• To Thaw: Place a cube into an airtight container and let it thaw overnight in the fridge.

Ways To Use It:

• Flavor cocktails: You can use this blueberry syrup to flavor cocktails like blueberry margaritas, Moscow mule, and blueberry bramble. 
• Introduce fresh blueberry flavor to blueberry lemonade or blueberry smoothies.
• Use as a topping for Overnight Steel Cut Oats or Almond Milk Oatmeal.
• Use it in baking cheesecakes, muffins, and quick bread recipes. 

Helpful Tips:

• No blender, no problem: If you do not have a blender, you can also use a food processor. You may have to blend it longer, but it would totally work.
• Blending smoothly: In the recipe below, I used 2 cups of blueberries as my Vitamix will not do a good job of blending a lesser amount. However, if you have a smaller blender, you can puree fewer blueberries or adjust the recipe accordingly.

Other Blueberry Recipes You Might Like:

• Blueberry Salad
• Peach Blueberry Galette
• Gluten Free Blueberry Muffins
• Blueberry Hot Toddy
• Blueberry Spelt Scones

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Blueberry Puree Recipe

An easy Blueberry puree recipe to use as baby food or as a flavoring agent in cocktails, cakes, oatmeal or even as a pancake sauce. This is the quickest way to incorporate blueberry flavor into your recipes.

Course Naturally Sweetened

Cuisine American

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 4 servings

Calories 42kcal

Author Aysegul Sanford

Ingredients

• 2 cups fresh blueberries* rinsed and picked over
• 1/4 cup water

Optional ingredients (Based on the recipe you are using):

• 2 tablespoons lemon or lime juice
• 1 tablespoon Honey Syrup*

Instructions

• Place blueberries in the bowl of a blender*.
• If you are making this as baby food, pour in water. If you are making it to use in drinks, oatmeal, smoothies, etc, you can add in flavorings like lime juice and honey syrup instead of water.
• Blend in medium-high speed until smooth, 30-45 seconds.
• Pour into a jar, cover it with a lid, and store in the fridge until ready to use.

Notes

• This recipe yields 1 1/4 cups of blueberry puree.
• The jar you see in the photos is a Weck Jar (affiliate link).
• You can easily and quickly make honey syrup at home in less than 5 minutes.
• You can use frozen blueberries as well. For best results, I recommend to thaw them before blending.
• If you do not have a blender, you can also use a food processor. You may have to blend it longer but it would totally work.
• To store: Place it in an airtight jar and tighten it with the lid. As long as it is stored in the fridge, it should stay fresh up to 3 days.
• To Freeze: Portion puree into an ice cube tray and freeze it overnight. Transfer to a freezer bag for up to 3 months.
• To Thaw: Place a cube into an airtight container and let it thaw overnight in the fridge.

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 57mg | Fiber: 2g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 1mg

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Ever since I started baking with almond flour a few years ago, I find myself gravitating towards fruity almond flour cake made with whatever fruit is in season. I know you like them as well, because my basic Almond Flour Cake, Almond Flour Chocolate Cake, Almond Flour Strawberry Cake, Flourless Lemon Cake, Almond Flour Banana Bread, and Almond Flour Carrot Cake recipes are amongst the most popular posts on my blog.

With apples currently being in abundance, I knew it was about time to share a recipe for a paleo apple cake recipe made with almond flour. I mean who can say no to cinnamon and apple smells filling up the whole house. Am I right?

So here I am with a deliciously moist, minimally sweetened, dairy-free, and gluten-free almond flour apple cake recipe that is easy to make and truly delicious.

Agreed? Let’s break it down.

Ingredients You Will Need:

As I mentioned earlier, the ingredients list for this easy paleo apple cake recipe is pretty short. There are only 10 ingredients in total and I bet you have them all in your pantry. 

For the dry ingredients, gather almond flour, baking powder, baking soda, ground cinnamon, and salt. 

For the wet ingredients, you will need eggs (at room temperature), maple syrup,  melted coconut oil, and vanilla extract.

What Are The Best Apples For Baking This Apple Cake without Flour?

Finally, you will need a medium-sized (5 oz. or so) apple. While any type of apple you have on hand would work, I usually use honey crisp or pink lady apples.

If you have a mandoline, I highly recommend using it to ensure that the slices are thin and equal in size. If you do not have a mandoline, then use a sharp knife to slice them as thin as possible.

And if you are wondering whether or not to peel the apples, I’d say it is a personal preference. I usually give it a good wash, dry it off and use it with the skin on but you can certainly peel it off as well.

How To Make This Easy Paleo Cake? Step by Step Instructions:

You will need two bowls, a whisk, and a spatula to make this cake. Simply:

1. Mix dry ingredients: Mix almond flour, baking soda, baking powder, kosher salt, and ground cinnamon in a large bowl until no lumps remain.

2. Whisk wet ingredients: Whisk together eggs, maple syrup, and coconut oil in a bowl until emulsified.

3. Combine the dry ingredients into the wet ingredients: Mix until just combined.

4. Fold in the sliced apples: Add the thinly sliced apples in and fold them in until they are equally distributed within the batter.

5. Transfer the batter to a pan: Transfer the batter into an 8-inch springform pan (affiliate link) or a cake pan that is greased and lined with parchment paper. Using the back of a spatula distribute it evenly throughout the pan. Sprinkle with thinly sliced almonds.
6. Bake: Bake in a preheated 325 F degree oven for 55-60 minutes.

For the best results, let your freshly baked Apple Almond Cake rest:

As it is with almost all my almond flour recipes, this paleo almond cake recipe is very soft and gooey when it first comes out of the oven. This is because almond flour behaves differently than your regular all-purpose flour. In short, it absorbs less liquid.

To top it off, we are also using juicy apples so there is a lot of moisture in the cake while it is still warm.

For the best results, I highly recommend letting the cake rest for at least 45 minutes before slicing. The additional time of rest allows the cake to cool down and set in for a perfectly moist flourless apple cake.

How To Store?

For best results, store this gluten-free apple cake in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the refrigerator for up to 5 days.

I would not recommend wrapping it in plastic wrap, as doing so will trap moisture and make the bread too soggy.

Can I Freeze?

For longer storage, slice it up and place it into a large plastic freezer storage bag with small squares of parchment between each slice. 

Alternatively, you can also wrap them individually with pre-cut parchment paper. Seal tight, label, date, and store in the freezer for up to 3 months.

To enjoy, simply thaw to room temperature or pop it in a preheated 300 F degree oven for 5-10 minutes to warm it up.

How To Serve?

A slice of this paleo apple cake is perfect by itself to serve with a cup of coffee or tea for breakfast or tea time. However, if you want to take it up a notch, you can also top it off with a scoop of vanilla ice cream.

Whether you are someone following a paleo diet or interested in baking with healthier ingredients in general, I hope you add this paleo apple dessert to your collection of fall baking recipes.

And if you are in need of a next-level apple pie recipe, check out Amanda’s Gluten-Free Apple Pie.