The best strawberry crisp

There is something so comforting about sweet, juicy strawberries blanketed under a crispy oat topping and served hot from the oven.

Plus with just six ingredients, this recipe could not be more simple to prepare.

Serve the strawberry crisp at a Sunday family dinner, or bring it to your next book club potluck, picnic, or outdoor barbecue.

Add a scoop of vanilla bean ice cream or creamy homemade whipped cream, and watch the entire pan disappear before your very eyes.

Also try this summer favorite Deep Dish Cookie Pie

Healthy strawberry crisp ingredients

With just a few basic ingredients, this traditionally strawberry recipe includes egg free, dairy free, low calorie, paleo, and vegan options.

Strawberries – You may use fresh or frozen berries. Cut off the stems before slicing. Measure out six cups (720 grams) after slicing.

Rolled oats – I like old fashioned rolled oats for their chewy texture. Quick oats or gluten free rolled quinoa flakes work as well.

Flour – White flour, whole grain spelt flour, oat flour, and many brands of gluten free all purpose flour are all great options.

For a low carb strawberry crisp with almond flour, make the keto version included in the recipe box.

Cinnamon – Ground cinnamon adds sweetness without sugar. A pinch each of ground nutmeg and ginger are also lovely optional additions.

Sugar – Toss the berries with your favorite granulated or liquid sweetener, such as honey or pure maple syrup, to avoid a sour taste.

I recommend granulated sugar or sugar free xylitol to achieve the best texture in the oatmeal streusel topping.

Oil – The recipe works with coconut oil, olive oil, butter, or a vegan butter substitute.

You can also make a fantastic oil free fruit crisp by replacing all of the oil with an equal amount of softened almond butter.

Or turn it into a peanut butter and jelly dessert by using peanut butter and topping the crumble with crushed peanuts before baking.

Recipe variations

If you love the flavor combination of strawberry and vanilla, stir half a teaspoon of pure vanilla extract in with the sliced berries.

Or stir in the zest of two lemons or one orange for a punchy citrus kick.

You may replace some or all of the strawberries with chopped apples, raspberries, peaches, cherries, rhubarb, or blueberries.

For a tasty crunchy texture, swap half a cup of the rolled oats with your favorite granola or cinnamon cereal.

And have fun with toppings. Try sprinkling the finished berry crumble with freeze dried strawberries, shredded coconut, or toasted almonds or pecans.

Step by step recipe video

Watch the simple strawberry crisp recipe video above.

Easy fruit crisp recipes

Apple Crisp

Blueberry Crisp

Peach Crisp

Air Fryer Apples

Strawberry cobbler and strawberry crisp differences

Fruit crumbles and crisps like the strawberry version here contain fruit on the bottom and a layer of streusel topping with flour, sugar, butter, and sometimes oats.

Fruit cobblers are made without oats and streusel. Instead, they include a thick topping with a similar texture and taste to drop biscuits, scones, or pastry pie crust.

Both classic berry desserts are equally delightful and quick to throw together to impress last minute company or overnight guests.

How to make strawberry oatmeal crisp

Start by preheating the oven to 375 degrees Fahrenheit.

Gather your ingredients and equipment, then grease an eight inch baking pan or line the bottom with parchment paper.

If using frozen strawberries, thaw fully and blot away excess water and ice crystals.

In a large mixing bowl, stir the berries, cinnamon, and one and a half tablespoons of pure maple syrup or sweetener of choice.

Transfer the sweetened fruit to the prepared baking pan, and use a spoon or spatula to spread it evenly into the pan.

Stir the flour, rolled oats, and remaining sugar in a separate bowl until well mixed.

Use a pastry cutter, fork, or food processor to cut in the butter or coconut oil until small crumbles form. The streusel may seem dry at first but eventually comes together as you break up large pieces of butter.

Sprinkle the oatmeal topping over the berries, then place the baking pan on the center rack of the preheated oven.

Bake for fifty minutes or until the filling is thick and bubbly. The streusel on top should look lightly golden in color.

Alternatively, you can portion the filling and topping into individual ramekins. Bake the single serving strawberry crumbles for just twenty minutes or until berries appear thick and nicely caramelized.

Serve hot, or let the pan cool. The filling will thicken up considerably as it cools and gets even thicker the longer it sits.

Once cooled, cover any leftovers in an airtight container. Refrigerate for up to five days, or freeze for no more than three months. Thaw and reheat before enjoying.

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Strawberry Crisp

This easy strawberry crisp recipe is topped with a delicious buttery oatmeal crumble. It's a great way to use up fresh strawberries!

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon, oatmeal, strawberries, strawberry

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 5 – 7 servings

Calories 160kcal

Ingredients

• 6 cups sliced strawberries
• 1 1/2 tbsp sugar or sweetener of choice
• 1/2 tsp cinnamon
• 1/3 cup flour (or here's a Keto Cobbler Recipe)
• 1 1/4 cup rolled oats
• 1/4 cup sugar or granulated sugar free substitute
• 8 tbsp butter or coconut oil

Instructions

• Start by preheating the oven to 375 F. Toss the strawberries, sugar, and cinnamon in a bowl. Spread into an 8 inch pan (or double all ingredients and use a 9 x 13 inch pan). In a new bowl, stir all remaining ingredients except the butter. Then cut in the butter or oil with a fork, pastry cutter, or food processor. Sprinkle the crumbles evenly over the berries. Bake 50 minutes or until oat streusel topping is golden and strawberries are caramelized. Serve the classic strawberry crisp recipe hot or cold.

  View Nutrition Facts

Video

Notes

Leftover strawberries? Whip up this 3 ingredient Strawberry Mousse.

 

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 20g | Protein: 4.7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 325mg | Fiber: 6.5g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

Summer Strawberry Recipes

Strawberry Pie

Strawberry Sorbet

Protein Waffles

Strawberry Bread

Vegan Strawberry Cupcakes

Protein Fluff

Strawberry Smoothie

Chocolate Covered Strawberries

Strawberry Oatmeal Bars

The post Strawberry Crisp appeared first on Chocolate Covered Katie.

The best keto cobbler recipe

Whether you are following a keto lifestyle or not, you will love this simple homemade fruit cobbler.

With just four net carbs per serving, it is a great healthy way to showcase fresh spring or summer berries and is super easy to prepare.

You only need five ingredients!

The recipe can be added sugar free, gluten free, and completely vegan.

And unlike many other keto cobbler recipes, this one calls for no xanthan gum and no eggs, cream cheese, or heavy cream.

Readers also like this Keto Cheesecake

Keto cobbler serving suggestions

The healthy cobbler recipe is great for dessert or snack.

For a fancy evening treat, add a scoop of keto Coconut Ice Cream.

It is packed with antioxidants and nutrition, making the berry crisp delicious for breakfast as well. Just one serving gives you vitamin D, vitamin C, iron, over five grams of protein, and more than 20% of the RDA for fiber.

Try serving the recipe with a low carb yogurt for a high protein morning meal.

Ingredients

To make the easy keto berry cobbler, you will need fresh or frozen berries, almond meal, a no sugar substitute, ground cinnamon, and butter or oil.

Blackberries – The recipe calls for blackberries because they contain fewer carbs and more fiber than many other fruits.

Keeping in mind that the net carb and total carb count may change slightly or significantly, you can substitute another fruit like blueberries, raspberries, peaches, mixed berries, or strawberries.

Almond meal – Instead of flour and oats present in traditional fruit crisp and cobbler recipes, almond meal makes up the flourless buttery crumble.

Look for fine almond meal or almond flour at both health food stores or regular grocery stores. For the best taste and texture, do not substitute wheat flour.

You can experiment with swapping the almond flour for coconut flour. However you will need to add much more liquid because coconut flour soaks up liquid like a sponge.

Sweetener – Use granulated erythritol, xylitol, or a monk fruit blend for a true keto and sugar free cobbler. If you are not counting carbs, white sugar or packed coconut sugar work as well.

Cinnamon – Ground cinnamon adds sweetness without sugar to the keto dessert. Omitting this ingredient will change the flavor but not the texture of the recipe.

Butter – Choose salted butter or salted plant based butter for a vegan keto cobbler.

Or go with an equal amount of cholesterol free melted coconut oil.

Leftover almond flour? Make a Keto Cake or Keto Brownies

Keto cobbler recipe video

Watch the step by step recipe video above.

I chose to bake a keto blueberry cobbler this time. You can use the same base recipe to create peach or blackberry cobbler.

How to make sugar free cobbler

First preheat your oven to 375 degrees Fahrenheit.

Grease an eight inch square pan or any baking pan of a similar size. Set this pan aside.

Pro tip: To feed a large family or overnight guests, simply double all of the ingredients below and bake in a nine by thirteen inch rectangular pan.

If you are using frozen blackberries or fruit, thaw first and blot away excess liquid and ice crystals with a paper towel.

Stir the berries with three tablespoons of the erythritol or sweetener of choice. Spread this fruit mixture evenly into the prepared pan.

Combine the almond meal, remaining sweetener, and ground cinnamon in a medium mixing bowl. Stir until evenly mixed. Then soften or melt the butter, and stir it in with a fork to create small crumbles.

Sprinkle the flourless cobbler dough evenly over the fruit filling.

Place the pan on the oven’s center rack, and bake for thirty minutes or until the berries are bubbly and thick. The almond topping will look lightly brown in color.

Serve hot, or let the pan of keto cobbler cool on the counter before transferring to a covered container and refrigerating.

Leftovers should keep in the refrigerator for up to five days. You may enjoy this cobbler cold or reheat it in the microwave or in a small saucepan on the stove top.

For longer storage, transfer leftovers to an airtight container and freeze for up to three months. Thaw before eating.

The recipe was adapted from this Blueberry Crisp and Peach Crisp.

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Keto Cobbler

This low carb keto cobbler recipe is packed with sweet berries and delicious buttery crumble topping!

Course Dessert

Cuisine American

Keyword almond flour, blueberry, keto, low carb, sugar free

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 190kcal

Ingredients

• 4 cups blackberries or other fruit
• 3/4 cup almond meal or almond flour
• 1/3 cup granulated erythritol or xylitol (or sugar)
• 1/2 tsp ground cinnamon
• 3 tbsp butter or coconut oil

Instructions

• Start by preheating the oven to 375 F. Grease an 8 inch pan, or double the recipe for a 9×13. If using frozen berries, thaw first and blot excess liquid. Combine the blackberries and 3 tablespoons of the erythritol, then spread evenly into the pan. Combine remaining ingredients except butter in a mixing bowl. Stir in the butter or oil with a fork to form small crumbles. Sprinkle the topping over the fruit. Bake for 30 minutes or until berries are bubbly and thick and the almond topping is lightly brown. Serve either hot or cold, and store leftovers covered in the refrigerator or freezer.

  View Nutrition Facts

Video

Notes

Top your keto cobbler with homemade Keto Ice Cream.

 

Nutrition

Serving: 1serving | Calories: 190kcal | Carbohydrates: 10g | Protein: 5.5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 40mg | Potassium: 195mg | Fiber: 6g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg

More Keto Fruit Dessert Recipes

Strawberry Mousse

Keto Lemon Bars

Almond Flour Banana Bread

Keto Blueberry Muffins

Protein Fluff

Lemon Sorbet

Frozen Yogurt Bark

The post Keto Cobbler appeared first on Chocolate Covered Katie.

The best vegan gingerbread

Try this delightful plant based recipe the next time company comes to visit.

Guests are always shocked to discover the gingerbread spice loaf is dairy free, egg free, and vegan, because it tastes exactly like traditional gingerbread from a bakery.

The comforting festive flavor and super soft texture perfectly capture all the nostalgic magic of the holidays.

It’s secretly packed with iron and nutrition, at just 100 calories per slice. Plus leftovers freeze well too.

Also try this holiday Vegan Pumpkin Bread

Healthy gingerbread loaf cake

In addition to containing no eggs or butter, the fully vegan gingerbread recipe can also be gluten free, soy free, refined sugar free, and oil free.

Thanks to the powerhouse blackstrap molasses, each slice gives you close to ten percent of the RDA for fiber, calcium, and iron.

It includes very little saturated fat, almost three grams of protein, and no cholesterol.

Most importantly, this vegan version is just as moist and spicy sweet as classic gingerbread, so you never feel like you are sacrificing at all.

You may also like this Gingerbread Latte Recipe

Easy vegan gingerbread recipe video

Watch the step by step recipe video above.

Vegan gingerbread ingredients

You will need flour, cinnamon, ground ginger, allspice, salt, white or apple cider vinegar, sugar, plant based milk of choice, flax seeds, baking soda, and molasses.

If you are a raisin lover like I am, stir half a cup of raisins into the gingerbread batter along with the dry ingredients.

Flour – The recipe works with spelt flour, white flour, or gluten free all purpose flour. Oat flour works but yields a denser result.

I have not tried the recipe with whole wheat flour, coconut flour, almond flour, or any other flour not listed and therefore cannot recommend any of these substitutions.

Milk – To keep the recipe vegan, go with your favorite nondairy milk. I like rich coconut milk or low calorie almond milk. You may also use soymilk or oat milk.

Sugar – Choose white sugar, unrefined coconut sugar, or even brown sugar. For a lower sugar vegan quick bread, opt for xylitol.

Flax seeds – Thanks to their binding properties, Flax Eggs are a great substitute for eggs in vegan baking.

Both health food stores and regular grocery stores like Safeway, Trader Joe’s, and Target should sell ground flaxmeal.

If you can only find whole flax seeds, simply grind them yourself in a food processor before beginning with the recipe.

Oil – For those wishing to use oil instead of additional milk of choice, I recommend sunflower, coconut, or vegetable oil.

Be sure your milk and other ingredients are not cold if you add coconut oil, because it hardens when chilled.

This is actually the oil free version in the photos, and you cannot tell at all. While baked goods without oil are often gummy or dry, the molasses here keeps this quick loaf moist even without the extra fat.

What type of molasses?

Blackstrap molasses is my preference for its myriad health benefits, including its high calcium and iron content.

(I also love this sweetener in my easy recipe for Bran Muffins.)

If you cannot find blackstrap molasses or prefer the slightly sweeter taste of regular light or dark molasses, either of these is fine to use instead.

While substituting pure maple syrup, agave, or another liquid sweetener might yield a delightful spice cake, it will lose some of the familiar classic gingerbread flavor.

So I do not recommend swapping out the molasses in this recipe.

For a low carb loaf, try this Almond Flour Banana Bread

Frosting options

Serve the gingerbread unfrosted or topped with almond butter, Coconut Butter, powdered sugar and strawberries, vanilla frosting, or Vegan Cream Cheese.

I frosted the vegan gingerbread loaf in the pictures with the dairy free cream cheese icing recipe written out in my post on Vegan Cinnamon Rolls.

This fluffy frosted gingerbread was the star of an entirely vegan brunch event I recently hosted for the holidays.

All fifteen slices disappeared within minutes, and both vegan and non vegan friends asked me for the recipe.

So I highly recommend serving the gingerbread at your next get together of friends or family, because it is a big crowd favorite.

Note: If you are looking to bake cookies instead of a gingerbread loaf, be sure to try this recipe for chewy homemade Vegan Gingerbread Cookies.

How to make vegan gingerbread

Preheat your oven to 350 degrees Fahrenheit, and grease an eight inch square baking pan or a nine by five inch loaf pan.

In a large mixing bowl, combine the milk of choice, oil, vinegar, molasses, and flax meal. Let this mixture sit at least ten minutes (or even overnight in the fridge).

Whisk dry ingredients, either in a separate bowl or directly into the same bowl. Stir everything together until just evenly mixed. Spread into the prepared pan.

Bake on the oven center rack for twenty five minutes in a square pan or one hour in a loaf pan, or until cooked through.

Test to see if it’s done by inserting a toothpick into the center of the loaf. The toothpick should come out mostly clean.

Let cool, then slice and frost if desired.

The taste and texture are even better the next day, if you can wait that long!

The gingerbread recipe is also really great to serve with Vegan Hot Chocolate.

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Vegan Gingerbread

This soft, moist, and delicious holiday vegan gingerbread recipe is perfect for breakfast or dessert!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Christmas, gingerbread, holiday, molasses

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 15 slices

Calories 100kcal

Ingredients

• 2 cups flour (spelt, white, or gluten free all purpose)
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 2 tsp baking soda
• 1 tsp allspice
• 1/2 tsp salt
• 1 cup sugar or coconut sugar or xylitol
• 1 1/4 cup milk of choice
• 1/4 cup oil or additional milk of choice
• 1/4 cup ground flaxseed
• 2 tbsp apple cider vinegar or white vinegar
• 1/2 cup molasses
• optional 1/2 cup raisins

Instructions

• Preheat the oven to 350 F. Grease an 8×8 pan (or a 9×5 loaf pan). In a large bowl, combine all liquid ingredients and flax, and let sit at least 10 minutes. Whisk dry ingredients in a separate bowl, then stir all ingredients together until just evenly mixed. Spread into the pan. Bake 25 minutes (or 45 minutes in a loaf pan) or until cooked through. Let cool. Taste and texture are even better the next day, so I highly recommend waiting if you can!

  View Nutrition Facts

Video

Notes

The recipe was adapted from my Healthy Banana Bread and this Sweet Potato Bread.

 

Nutrition

Serving: 1slice | Calories: 100kcal | Carbohydrates: 20.5g | Protein: 2.6g | Fat: 1.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 112mg | Potassium: 245mg | Fiber: 2.5g | Sugar: 6.2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

More Holiday Favorite Recipes

Sweet Potato Brownies

Applesauce Muffins

Healthy Pumpkin Pie or Vegan Pumpkin Pie

Vegan Pecan Pie

Vegan Peanut Butter Cookies

Apple Bread

Vegan Chocolate Chip Cookies

The post Vegan Gingerbread appeared first on Chocolate Covered Katie.

The best healthy brownies

Imagine a homemade secretly healthy brownie recipe that can easily its own in taste and texture against any regular chocolate brownie.

There is no flour, no refined sugar, and more than five grams of protein packed into each and every super chocolatey fudge brownie.

The wholesome brownie recipe can be vegan, oil free, low fat, egg free, dairy free, and cholesterol free, with fiber, potassium, and iron.

Also try this healthy Frozen Yogurt Recipe

Flourless brownie ingredients

These super chocolatey low calorie brownies call for the following ingredients: unsweetened cocoa powder, baking powder, quick oats, pure maple syrup (or honey or raw agave), banana, nut butter, pure vanilla extract, chocolate chips, and black beans.

For flourless and grain free brownies, the half cup of quick oats can be replaced with an equal amount of almond flour if desired.

There is also keto and paleo brownie recipe option included in the recipe.

Feel free to use your favorite nut butter, such as almond butter, cashew butter, or peanut butter. Or for an allergy friendly option, sunflower butter also works well.

Use chocolate protein powder instead of the antioxidant rich cocoa if you want high protein brownies. Just be sure to choose a protein powder with a flavor you already know that you like for baking.

The gluten free brownie recipe calls for a standard fifteen ounce can of black beans. If you want to use cooked beans, measure out one and a half cups after cooking.

I have not tried any other beans or legumes in place of the black beans here. However, I do have a different recipe for Chickpea Brownies if you want to use garbanzo beans.

For the chocolate chips: I like to use Enjoy Life mini chocolate chips in the recipe, or you can use whatever chips you have on hand. My preference is for dark chocolate, but semi sweet, milk chocolate, and white chocolate all work too.

For a no sugar variation, Lily’s dark chocolate chips are a great option.

Or you can even make your own Sugar Free Chocolate Chips.

Liquid sweeteners that do well here include pure maple syrup, raw agave, honey (not for vegans), date syrup, or even keto syrup for sugar free brownies.

Healthy brownie recipe video

Above, watch the step-by-step video

Healthy brownies without banana

The recipe below uses banana to add natural sweetness without added sugar.

If you are allergic to the fruit, do not have any on hand, or just dislike the taste of banana brownies, make these popular Black Bean Brownies instead. It’s a similar recipe, but with no banana.

Or you might also really like these healthy Sweet Potato Brownies.

To answer a common reader question: You might be able to sub applesauce, avocado, or Greek yogurt for the banana if you also add some sweetener to replace the sugar from the banana. I have not tried this substitution so cannot say how it will taste.

Be sure to report back if you experiment.

How to make vegan healthy brownies from scratch

To make the plant based brownies, start by reading through the recipe instructions and gathering your ingredients.

Preheat the oven to 350 degrees Fahrenheit, and line an 8 inch baking pan with parchment paper or grease the pan well. Set it aside.

In a high quality food processor, blend everything until completely smooth. You can mix in the chocolate chips either before or after blending, but be sure not to leave them out!

Smooth the healthy brownie batter into the prepared pan. If desired, you can sprinkle some extra dark chocolate chips on top. Place the pan on the oven’s center rack.

Bake the healthy chocolate fudge brownies for fifteen minutes. Let them cool before cutting into bars or squares.

If you want them extra gooey and fudgy (definitely my preferred way to eat brownies!), you can eat them right away.

Otherwise, refrigerate the pan overnight, very loosely covered, and the delicious chocolate dessert will firm up considerably as excess moisture escapes.

They also have a deeper, sweeter, and richer taste a day after they are made.

Chocolate brownie storage tips

Store leftover brownies in the refrigerator for up to four or five days.

Or slice and freeze the brownie bars in a single layer or with parchment in between layers. Thaw the frozen brownies before serving, and enjoy for dessert or snack whenever a brownie craving hits in the future.

Try topping the recipe with cream cheese or chocolate frosting, melted chocolate chips or chocolate ganache, or Banana Ice Cream if desired.

With all the protein, fiber, vitamins and antioxidants, who is to say you couldn’t even eat these wholesome chocolate brownies for breakfast???

Health benefits

When cut into nine servings, each brownie is just 150 calories.

And the recipe contains 5.6 grams of protein and 5.7 grams of heart healthy fiber.

They are low in saturated fat, low sodium, and high in iron, with calcium, quercetin, and potassium.

Plus, the superfood black beans and unsweetened cocoa powder provide nutritious vitamins, minerals, and antioxidants.

Easy healthy brownie recipes

Zucchini Brownies

Vegan Brownies

Tahini Brownies

Peanut Butter Brownies

No Bake Brownies

Avocado Brownies

Print

Healthy Brownies

These rich and fudgy vegan healthy brownies are completely delicious, and the recipe is so easy to make!

Course Dessert

Cuisine American

Keyword beans, black beans, brownies, chocolate

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 brownies

Calories 150kcal

Ingredients

• 1 can black beans
• 3 tbsp unsweetened cocoa powder
• 1/2 cup quick oats (for low carb, try these Keto Brownies)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or honey or agave
• 1 banana (see banana free options listed above)
• 1/4 cup nut butter of choice or coconut oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup chocolate chips (not optional)

Instructions

• To make healthy brownies, first preheat the oven to 350 F. Blend all ingredients except the chocolate chips in a food processor until completely smooth. (A blender can work if you must, but the texture and taste will be better in a food processor. I use this food processor.) Stir in the chips. Smooth into a greased or parchment lined 8×8 inch baking pan. If desired, add extra chocolate chips on top. Bake on the oven's center rack for 15 minutes. Let cool before cutting. If they are too fudgy and gooey for your liking, you can place them in the fridge overnight, during which time they firm up even more. 

  View Nutrition Facts

Video

Notes

Readers also love these Healthy Chocolate Chip Cookies.

 

Nutrition

Serving: 1brownie | Calories: 150kcal | Carbohydrates: 24g | Protein: 5.6g | Fat: 5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3g | Sodium: 69mg | Potassium: 325mg | Fiber: 5.7g | Sugar: 7g | Vitamin A: 160IU | Vitamin C: 0.6mg | Calcium: 35mg | Iron: 2mg

Healthy Dessert Ideas

Healthy Chocolate Cake

Homemade Chocolate Bars

Protein Ice Cream

Brownie In A Mug

Vegan Chocolate Chip Cookies

Chocolate Truffles

Chocolate Banana Bread

The post Healthy Brownies appeared first on Chocolate Covered Katie.

Healthy tahini brownies

Prepare to be shocked at just how good these brownies taste.

Heart healthy tahini adds incredible moisture and richness to the recipe, while pairing perfectly with the deep chocolate flavor.

The brownies can be grain free, gluten free, dairy free, oil free, egg free, and vegan. But more importantly, they are out-of-this-world delicious.

Readers also love these Sweet Potato Brownies

Ingredients for the recipe

You will need unsweetened cocoa powder, Dutch cocoa powder, black beans, flour, baking powder, salt, baking soda, sugar or a sweetener with no sugar, chocolate chips, pure vanilla extract, and of course tahini.

Black beans – This low calorie superfood ingredient adds fiber, protein, and moisture to the brownies. Choose either cooked beans or canned beans.

Flour – Options that work include white all purpose flour, some brands of gluten free all purpose flour, sorghum, oat, whole wheat, or spelt flour.

You can also make your own oat flour by processing half a cup of rolled oats or quick oats with a food processor until it reaches a flour texture.

Or for grain free and flourless tahini brownies, substitute an equal amount of fine almond meal or almond flour for the oat or wheat flour.

Cocoa powder – Dutch process cocoa powder is what gives desserts a classic brownie flavor. It should be available in most regular grocery stores and health food stores.

If you cannot find it, simply increase the regular cocoa powder to a fourth cup.

Sugar – Go with your favorite granulated sweetener. For refined sugar free brownies, use coconut sugar, date sugar, or sugar free xylitol or granulated erythritol.

Ingredient substitutions – As a fun flavor twist, add half a ripe banana to the food processor before blending.

If you are looking for low carb and keto tahini brownies, use the keto brownie recipe in the recipe box below. Swirl in a fourth cup or so of soft tahini before baking.

Chocolate tahini brownie recipe video

Above – watch the step by step video

More about tahini

Sometimes called tahina, tahini is a Middle Eastern condiment made from ground, hulled, toasted sesame seeds.

Tahini is often used in savory recipes, such as salad dressings, dips, hummus, or baba ghanoush. However, it also makes a wonderful addition to cakes, cookies, and pastries.

Just one tablespoon of this healthy sesame spread has 90 calories and 3 grams of protein, plus antioxidants, calcium, iron, selenium, and fiber.

The flavor of tahini can be described as strong, slightly bitter, earthy, and nutty.

In these brownies, the bold tahini is tempered by the cocoa powder, giving the recipe a slight sesame kick without overpowering the rich chocolate flavor.

Vegan tahini brownie recipe

These brownies are naturally egg free and milk free, with tahini standing in for butter.

Be sure to use nondairy chocolate chips if serving the recipe as a vegan dessert.

Most grocery stores should sell dairy free dark chocolate or semi sweet chocolate chips. If you are unable to find them, you can finely chop a vegan chocolate bar and use the chopped chocolate in place of chips.

Or make your own homemade Sugar Free Chocolate Chips.

How to make tahini brownies

Start by greasing an eight inch square baking pan or lining the bottom of the pan with parchment paper.

Preheat the oven to 330 degrees Fahrenheit. If using canned black beans, drain and rinse the beans very well.

Combine the black beans, tahini, cocoa powder, flour, baking powder, salt, baking soda, sugar, and pure vanilla extract in a food processor until completely smooth.

While a blender technically works, I highly recommend using a food processor if possible, because it will yield brownies with the best texture.

You can stir in the chocolate chips before or after blending, but do be sure to add them. The brownies will be nowhere near as rich and fudgy without them.

Spread the tahini brownie batter into the prepared pan. Feel free to sprinkle extra mini chocolate chips on top and/or swirl a few tablespoons of softened tahini into the top of the brownie batter with a fork.

Place the brownie pan on the center rack of the oven. Bake for fourteen minutes in a calibrated oven. The brownies should still look underdone after this time.

Let the brownies cool, then refrigerate the pan – uncovered or very loosely covered with a cloth or paper towels – until firm. The chewy brownie texture and flavor are even better the next day, if you can wait that long!

After a day, cover and refrigerate any leftover brownies, leaving just a small opening in the container for excess moisture to escape. The chocolate dessert should stay good for about three to four days.

You can also slice and freeze leftovers in an airtight covered container for up to three months or so. Thaw before enjoying.

Tips for using a food scale

If you wish to measure the tahini brownie ingredients in grams instead of the tablespoons and cups listed in the recipe box, here are the amounts to use:

80 grams tahini, 40 grams flour or oats, 10 grams unsweetened cocoa powder, 10 grams Dutch cocoa or additional regular cocoa powder, 100 grams sweetener, 5 grams pure vanilla extract, 80 grams chocolate chips, and 250 grams black beans.

If using canned beans, measure the 250 grams of beans after draining and rinsing. Or if using cooked beans, measure the 250 grams after cooking and draining. This amount is equivalent to 1 1/2 cups of cooked beans or a 15 oz can after draining.

Also add in the 1/4 teaspoon salt and 1/2 teaspoon baking powder, whose amounts are too small to measure out with a food scale.

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Tahini Brownies

This delicious dark chocolate healthy tahini brownies recipe can be both vegan and gluten free.

Course Dessert

Cuisine American

Keyword beans, black beans, brownies, chocolate

Cook Time 14 minutes minutes

Total Time 14 minutes minutes

Servings 8 – 12 brownies

Calories 140kcal

Ingredients

• 1 can black beans (or try these Keto Brownies)
• 2 tbsp cocoa powder
• 2 tbsp Dutch cocoa powder or additional regular
• 1/3 cup flour (white, spelt, oat, almond, sorghum, etc.)
• 1/3 cup tahini
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/4 tsp each: salt and baking soda
• 1/2 cup sugar (for refined-sugar-free, make Black Bean Brownies)
• 1/2 cup chocolate chips (not optional)
• optional 1-2 tbsp additional tahini as decoration

Instructions

• *Most flours will work in the recipe, including almond flour for grain free brownies. Readers have had success with coconut flour: use 2 tablespoons instead of 1/3 cup since coconut flour is so absorbent.

  Drain and rinse the beans very well. Preheat the oven to 330 F. Grease or line an 8-inch baking pan. Combine all non-optional ingredients in a food processor until completely smooth. A blender can technically work, but taste and texture are better in a food processor. Spread into the pan. If desired, sprinkle more chocolate chips on top or swirl the additional tahini into the brownie batter with a fork. Bake 14 minutes. Refrigerate the still underbaked brownies until firm, uncovered or very loosely covered. They taste ten times better the next day, if you can wait!

  View Nutrition Facts

Video

Notes

Also be sure to try these Healthy Chocolate Chip Cookies.

 

Nutrition

Serving: 1brownie | Calories: 140kcal | Carbohydrates: 21g | Protein: 4.5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 236mg | Fiber: 3.5g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

More healthy tahini desserts

Tahini Cookies

Brownie in a Mug

Banana Oatmeal Cookies

(Use tahini instead of the peanut butter or almond butter.)

Chocolate Hummus

Chocolate Smoothie

Cereal Bars

Protein Cookies

Tahini Fudge

Brownie Batter Dip

Acai Bowl Recipes

The post Tahini Brownies appeared first on Chocolate Covered Katie.

Healthy avocado brownies

This is one of the best brownie recipes you will ever taste.

And it makes a great party dessert.

Even people who think they do not like healthy desserts at all will go back for seconds and beg you for the recipe.

No one can ever believe the secret ingredient!

Also try this Avocado Chocolate Mousse

Health benefits of chocolate avocado brownies

Why should you add avocados to brownies?

For one thing, each brownie offers two and a half grams of fiber and over three grams of protein.

The chocolate dessert can be gluten free, egg free, cholesterol free, vegan, low fat, and low calorie, at just 100 calories per brownie.

Superfood avocados are packed with folate, potassium, vitamin C, vitamin E, magnesium, and vitamin K, plus B vitamins like niacin and riboflavin.

Black beans increase the nutrition profile. They add fiber, protein, vitamins and minerals, and moisture without excess oil and saturated fat.

Ingredients for the avocado dessert

The recipe calls for mashed avocado, cocoa powder, oats or almond flour, black beans, liquid sweetener, coconut oil or almond butter, pure vanilla extract, baking powder, salt, and chocolate chips.

I highly recommend adding both unsweetened cocoa powder and Dutch process cocoa powder for the most authentic dark chocolate brownie flavor.

If you wish to substitute the almond flour or rolled oats, the recipe also works with all purpose flour, gluten free white flour, or spelt flour. For flourless brownies, you may use fine almond meal.

I have not experimented with coconut flour or whole wheat flour in the recipe and therefore cannot vouch for those options.

For brownies with no oil, choose almond butter, sunflower seed butter, or cashew butter. Gently warm the nut butter until it is easily spreadable and soft in texture.

If you play around with a different type of bean or legume, such as pinto beans or lentils, please let us know how it goes. The recipe box below also includes a low carb, paleo, and keto option with no sugar.

Our sweetener choice is pure maple syrup. Honey or agave work well too. For sugar free brownies, use keto maple syrup.

Prefer avocado brownies with no chocolate? Substitute an equal amount of raw or toasted carob powder for the cocoa.

The recipe was adapted from my Black Bean Brownies

Vegan avocado brownie recipe video

Above, watch the step by step recipe video

How to make avocado chocolate brownies

Preheat the oven to 350 degrees Fahrenheit. Line an eight inch baking pan with parchment paper, or grease the bottom and sides.

If using rolled oats, process them first in your food processor until they reach a consistency similar to flour.

Drain and rinse the beans well.

Process all ingredients until completely smooth. Using a food processor instead of a blender will yield the best texture.

Spread the brownie batter evenly into the prepared pan, and place it on the center rack of the preheated oven.

Bake for twenty minutes if you want fudgy brownies or thirty minutes for more of a avocado cake texture. Then let the pan cool.

Refrigerate for a few hours or overnight, very loosely covered with paper towels. The brownies will firm up considerably as they cool.

These avocado chocolate brownies are fine to leave out on the counter for a few hours if serving at a party or transferring to an event.

Due to the perishable ingredients, store any leftovers in the refrigerator for freshness. Refrigerated, they should keep for up to five days.

You may also slice and freeze leftover brownies. Add a piece of parchment paper between each layer of the baked goods, and store in an airtight covered container.

Want a more traditional recipe? Make Vegan Brownies

Tips and tricks

For the best taste, start with a ripe avocado. Test for ripeness at the grocery store by gently pressing the fruit with your fingers. It should be soft but not mushy.

The brownies are naturally prepared without eggs. To make them vegan as well, simply use your favorite dairy free chocolate chips.

While it may be tempting, do not decrease the nut butter or sweetener amounts. I have already formulated this recipe to contain less fat and sugar than traditional brownie recipes.

Top with Chocolate Avocado Frosting or Chocolate Cream Cheese Frosting.

Or go with an even healthier option by spreading on a layer of smooth peanut butter and sliced bananas or strawberries instead of any icing.

Brownies will look under baked when they first come out of the oven. Let the pan cool fully, then refrigerate for at least a few hours or overnight. The chocolate treats will firm up nicely without turning dense and cakey.

Print

Avocado Brownies

This healthy chocolate avocado brownies recipe is super rich, fudgy, and delicious!

Course Dessert

Cuisine American

Keyword avocado, beans, black beans, brownies, chocolate

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16 brownies

Calories 100kcal

Ingredients

• 2 tbsp unsweetened cocoa powder
• 1 tbsp Dutch cocoa powder or additional unsweetened
• 1/2 cup rolled oats or almond flour (for keto, try these Keto Brownies)
• 1 can black beans or 1 1/2 cup cooked
• 1/4 tsp salt
• 1/2 cup pure maple syrup or honey
• 1/4 cup mashed avocado (60g)
• 1/4 cup coconut oil or almond butter
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup mini chocolate chips (not optional)

Instructions

• Preheat oven to 350 F. Drain and rinse beans very well. If using rolled oats, blend them until they reach a flour consistency. Blend all ingredients until completely smooth. While a blender can technically work, the taste and texture are much better if you use a food processor. Spread the avocado brownie batter into an 8 inch baking pan greased or lined with parchment paper. Bake on the center rack of the oven for 20 minutes. Let cool. Refrigerate for a few hours or overnight, as the brownies firm up considerably as they cool.

  View Nutrition Facts

Video

Notes

Still craving healthy brownies? Try these Sweet Potato Brownies.

 

Nutrition

Calories: 100kcal

More Avocado Recipe Ideas

Avocado Ice Cream

Avocado Salad

Tofu Scramble

Avocado Mayo

Sweet Potato Salad

Chocolate Avocado Pie

Avocado Smoothie

The post Avocado Brownies appeared first on Chocolate Covered Katie.

The best healthy carrot cake cupcakes

Who doesn’t love carrot cake?

But while carrot cake may seem healthy because it is made with a vegetable, traditional carrot cake is actually full of so much added sugar that you might as well be eating a Snickers bar.

With a soft texture and sweet carrot cake flavor, these low calorie carrot cake cupcakes offer you the best of both worlds.

They taste decadent enough for dessert yet are so healthy that you can even eat them for breakfast if you so desire.

And absolutely no one can ever tell they aren’t full of fat and calories!

Readers also love these Oreo Cupcakes

The recipe can be oil free, egg free, dairy free, vegan, gluten free, high fiber, and added sugar free.

And each cupcake packs in close to 75% of the RDA for vitamin A.

Superfood carrots are a good source of beta carotene, promote healthy vision, and boost immunity from their high vitamin C content.

I like to add half a cup of raisins, or sometimes a handful of mini chocolate chips. These additions are optional.

The fancy 24 carrot cake cupcakes are great for brunch parties or served as a healthy Easter dessert or lunch box snack.

You may also like Sweet Potato Brownies

Step by step recipe video

Watch the video how to make healthy carrot cake cupcakes, above

Vegan healthy carrot cake cupcake ingredients

Here’s what you will need to make your own carrot cake cupcakes.

Add carrots, flour, cinnamon, baking soda, salt, sugar of choice, applesauce or banana, optional oil, white or apple cider vinegar, and pure vanilla extract to the grocery list.

I like to use whole grain spelt flour for these healthy cupcakes. White flour, oat flour, and some brands of all purpose gluten free flour also work.

We have never tried the recipe with whole wheat flour or coconut flour. If you prefer to use almond flour, make these Gluten Free Carrot Cake Cupcakes.

For a fun flavor variation, swap out the applesauce for an equal amount of mashed banana, canned pumpkin puree, roasted sweet potato puree, or crushed pineapple. Or increase the protein by substituting regular or Greek yogurt.

The recipe works with regular sugar or unrefined coconut sugar or date sugar. Or go with granulated erythritol or xylitol for added sugar free carrot cake cupcakes.

While you can technically substitute a liquid sweetener, such as honey or pure maple syrup, the texture will be best with a granulated sweetener.

Vegetable oil or sunflower oil work well. If using coconut oil, melt it first and make sure none of the other ingredients are cold. For oil free cupcakes, sub an equal amount of additional applesauce, mashed bananas, or yogurt.

As for the carrots? You may use purple, yellow, or traditional orange carrots. Baby carrots and large carrots both work equally well.

Want more healthy cupcakes? Make Vegan Chocolate Cupcakes

How to make the recipe

Line a cupcake tin with liners, and set the pan aside.

Peel and shred the carrots. The easiest way to shred carrots is in a food processor. You can also use a box grater.

Preheat your oven to 350 degrees Fahrenheit while you measure the ingredients.

In a large measuring cup or bowl, whisk together the shredded carrot, applesauce or banana, water, optional oil, vinegar, and pure vanilla extract.

Combine the flour, cinnamon, sugar, baking soda, salt, and optional raisins in a large mixing bowl. Stir the dry carrot cake cupcake ingredients very well.

Pour the wet ingredients into the dry, and stir until just evenly mixed. Do not overmix.

Divide the cupcake batter among the lined cupcake or muffin tins. The recipe should yield enough batter to fill a dozen standard size cups.

Or if you wish to make mini carrot cake cupcakes instead, portion the batter into lined or greased mini muffin tins.

Bake the pan on the center rack of the oven for twenty minutes if making large cupcakes or ten minutes for mini ones.

When time is up, a toothpick inserted into a domed cupcake’s center should come out mostly clean.

Enjoy plain or topped with any of the frosting options included below.

The cupcakes are even sweeter and fluffier the next day, and the liners should be easy to peel off after sitting overnight.

Store leftover cupcakes loosely covered on the counter for one or two days. If you still have leftovers after two days, it is best to cover and refrigerate for up to a week or freeze in an airtight covered container for up to three months.

The recipe was adapted from my Carrot Bread and Carrot Cake Muffins

Healthy cream cheese frosting recipe

Feel free to eat the cupcakes unfrosted or topped with Coconut Butter.

This time, I chose to top them with a homemade cream cheese frosting. It can easily be both vegan and keto friendly, depending on the specific ingredients you choose. For a healthy option, choose unrefined coconut sugar and cashew butter over the butter.

Here is the recipe:

Bring eight ounces of cream cheese or vegan cream cheese to room temperature.

Use hand beaters or a stand mixer to whip the cream cheese with four ounces of butter or cashew butter an optional teaspoon of pure vanilla extract, and two cups of powdered sugar or coconut sugar.

You can also whip in a half teaspoon of ground cinnamon, a pinch of cardamom, the seeds of a vanilla bean, or the zest of one lemon if desired.

If the homemade cream cheese icing is too thick, slowly beat in a teaspoon of milk or water at a time, until it achieves your preferred thickness and texture.

Store any leftover frosting covered in the refrigerator for up to a week.

You can also turn the recipe into a Healthy Carrot Cake.

Print

Healthy Carrot Cake Cupcakes

These healthy carrot cake cupcakes are moist, fluffy, and topped with thick vegan cream cheese frosting!

Course Dessert

Cuisine American

Keyword carrot cake, carrots, cupcakes, Easter, healthy, vegan

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 cupcakes

Calories 100kcal

Ingredients

• 1 cup shredded carrot (200g)
• 1/2 cup applesauce or yogurt
• 1/3 cup oil or additional applesauce
• 2 tsp pure vanilla extract
• 2 tsp white or apple cider vinegar
• 1 1/2 cups flour (For low carb, try this Keto Carrot Cake)
• 1 tsp cinnamon
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup sugar or coconut sugar or xylitol
• 1/2 cup raisins (optional)

Instructions

• The carrot cake cupcake recipe works with spelt, white, or loosely packed Bob's all purpose gluten free flour.

  To make the cupcakes, preheat oven to 350F and place a dozen cupcake liners in a muffin tin. Combine all dry ingredients in a bowl, then set aside. In a large measuring cup, combine all liquid ingredients, including the carrot. Mix wet ingredients into dry, and immediately portion into the baking cups. Bake 20 minutes on the center rack of the oven. Allow the healthy cupcakes to cool before removing from the tray. The liners peel off easily after a day. If desire, frost with the healthy cream cheese frosting recipe above or with your favorite frosting.

  View Nutrition Facts

Video

Notes

To turn the cupcakes into a cake, try this Vegan Carrot Cake Recipe.

 

Nutrition

Calories: 100kcal

More Healthy Dessert Ideas

Carrot Cake Banana Bread

Protein Cookie Dough

Chocolate Crinkle Cookies

Strawberry Mousse

Vegan Lemon Bread

My New Cookbook

The post Healthy Carrot Cake Cupcakes appeared first on Chocolate Covered Katie.

Easy apple crisp recipe

This is one of those basic desserts that everyone should try.

It was originally my grandmother’s recipe, and we have been making the traditional apple crisp for holidays and weekend desserts since as long as I can remember.

The recipe is sure to receive glowing reviews from guests, every time you serve it!

Also try these Easy Cinnamon Rolls

Apple crumble or crisp

Fruit crisps and crumbles both include a layer of fruit on the bottom topped with a crumbly streusel made from flour, sugar, and butter.

In the past, crisps would contain oats while fruit crumbles would not. However, in modern times the two words can pretty much be used interchangeably.

In contrast, an apple cobbler has a thicker batter resembling drop biscuits, dumplings, scones, or pie crust. Apple cobblers contain no oats.

Leftover oats? Make Banana Oatmeal Cookies

Above – watch the video of how to make apple crisp

Apple oatmeal crisp ingredients

To make the recipe, you will need six cups of chopped or sliced apples, ground cinnamon, rolled oats or quick oats, flour, butter or oil, and sugar, unrefined if desired.

What type of apples work best?

Tart and crisp varieties of apple are generally best for baking.

Good options include Granny Smith, Honeycrisp, Golden Delicious, Jonagold, Braeburn, Pink Lady, or Fuji apples.

Unlike Red Delicious apples, all of these apple varieties will stay firm instead of becoming mushy when baked.

Optional apple crumble ingredients

Feel free to add a half cup of chopped walnuts, raisins or dried cranberries, almonds, pecans, or shredded coconut before baking.

Adding a teaspoon of orange or lemon zest is also lovely.

For more flavors, make Peach Crisp or Blueberry Crisp

Vegan apple crisp

Use either the oil option or one of the many vegan butter spreads available in health food stores and regular grocery stores in the US.

Whole Foods, Target, Walmart, and Trader Joe’s should all carry at least one or two vegan butter spreads, such as Melt, Earth Balance, Miyoko’s Creamery, I Can’t Believe It’s Not Butter, Country Crock, or low fat Smart Balance Light.

While shortening isn’t as healthy, it will work if this is all you have on hand, and Crisco and Spectrum are both vegan.

Top vegan fruit crisps with Vegan Ice Cream or Coconut Whipped Cream

Gluten free fruit crisp

Oat flour, almond flour, or gluten free all purpose can be used instead of wheat flour.

I haven’t tried sorghum or rice flour yet. If you experiment before we do, be sure to report back with your results.

Certified gluten free oats can be used in this healthy apple crisp for those with Celiac disease or if you’re unsure and want to be on the safe side.

We have not tried but think quinoa flakes should also work.

A low carb and grain free keto fruit crisp is also included in the recipe below.

Recipe serving suggestions

Oat Milk Ice Cream

Keto Ice Cream

Coconut  Milk Ice Cream

Banana Ice Cream

Almond Milk Ice Cream

How to make the best apple crisp

Start by chopping or slicing the apples. Peeling them or leaving the apple peels on is entirely your choice.

Preheat the oven to 375 degrees Fahrenheit. Toss the apple slices with the sweetener of choice and half teaspoon cinnamon in a large bowl until evenly coated.

Spread the cinnamon apples into the bottom of an eight inch square pan. Or double the recipe to fit a nine by thirteen inch pan and feed a larger crowd.

Set this pan aside while you combine the flour, oats, sugar, and remaining cinnamon in a separate mixing bowl.

Stir in the oil, or cut in the butter with a fork, pastry cutter, or whisk, continuing to break up large pieces of topping until small crumbles form. Or an even easier method is to combine everything in a food processor until small crumbs form.

Sprinkle this crispy topping over the cinnamon apple bottom. Place the baking dish on the center rack of the oven.

Bake the apple dessert for fifty minutes or until browned and bubbly, with a crispy golden top.

Portion the recipe into individual bowls and serve hot. Or let the pan cool, then loosely cover and refrigerate overnight. This apple recipe may be served hot or cold.

Storage tips

The oat topping on homemade apple crisp recipes will have the best crispy texture the day they are made.

To prevent the dessert from getting soggy, store leftovers in the refrigerator. For the first night, loosely cover the pan so excess moisture can escape.

After a day, it is best to refrigerate leftovers in an airtight covered container.

You can also freeze this baked good. Thaw before serving, and reheat in the microwave or a warm oven if you prefer hot apple crisp instead of cold.

Print

Apple Crisp

This homemade classic oatmeal apple crisp recipe is a family favorite dessert.

Course Breakfast, Dessert

Cuisine American

Keyword apple, cinnamon, oatmeal

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 5 – 7 servings

Calories 208kcal

Ingredients

• 3 large apples, sliced or chopped (about 6 cups)
• 1 1/2 tbsp sweetener of choice
• 1/2 tsp cinnamon
• 1/3 cup flour, such as white, spelt, or oat (or here's a low carb fruit crumble)
• 1 1/4 cup rolled or quick oats
• 1/4 cup sugar, unrefined if desired
• 1 1/2 tsp additional cinnamon
• 8 tbsp butter or oil

Instructions

• Preheat oven to 375 F. Toss the first three ingredients in a bowl. Spread into an 8×8 pan. (Or double the recipe for a 9×13.) In a separate bowl, combine all remaining ingredients except butter, then cut butter in with a fork or pastry cutter until small crumbles form. (If using oil, just stir it in.) Portion crumbles evenly over the apples in the pan. Bake 50 minutes, until browned and bubbly. Store leftovers covered in the fridge, or freeze. Serve hot or cold. If you try the recipe, please feel free to rate it below! 

  View Nutrition Facts

Video

Notes

Guests also really love this Healthy Banana Bread.

 

Nutrition

Calories: 208kcal

More Healthy Apple Recipes

Applesauce Muffins

Apple Bread

Vegan Carrot Cake

Vegan Apple Pie

Applesauce Cake

Vegan Cinnamon Rolls

Bran Muffins

Overnight Oats – including an apple cinnamon version

Apple Enchiladas

The post Apple Crisp appeared first on Chocolate Covered Katie.

Healthy chocolate zucchini brownies

If you haven’t tried zucchini brownies before, these are a must try.

The zucchini adds unbelievable moisture and softness to the recipe, without all the extra fat and calories. It lets you cut back on the oil, while secretly packing the fudgy chocolate treats with nutrition at the same time.

Brownies that are healthy and don’t taste healthy? It’s the best of both worlds!

Also be sure to make these Black Bean Brownies

Above – watch the zucchini fudge brownie recipe video

Vegan zucchini brownie ingredients

The zucchini brownie recipe can be soy free, dairy free, gluten free, and vegan, with no eggs, no butter, and no flax seeds.

In addition to shredded zucchini, this healthy dessert recipe calls for the following traditional brownie ingredients: flour, sugar, baking soda, salt, oil or almond butter, water, Dutch cocoa powder, and regular unsweetened cocoa powder.

If desired, you can also stir in a handful of mini chocolate chips, chopped chocolate, shredded coconut, or diced walnuts or pecans.

Vitamin packed zucchini summer squash stands in for much of the oil, adding extra moisture and nutrition without all the fat and calories. Or you can use softened almond butter or cashew butter for oil free brownies. I have not tried applesauce here.

Dutch process cocoa powder gives baked dessert recipes a classic brownie flavor, and you will often see this ingredient in boxed brownie mixes. It should be readily available at both health food stores and regular grocery stores.

Refined sugar free sweeteners, such as coconut sugar or date sugar, can be substituted for the granulated sugar. I would guess that xylitol or a granulated monk fruit blend should also work, but I have not tried either of these options.

If you prefer sugar free brownies with almond flour, try the keto brownies listed below. While this particular brownie recipe does not work with coconut flour, I do have a separate recipe for low carb Coconut Flour Brownies.

You can use spelt flour or all purpose white flour, or opt for oat flour to make gluten free zucchini brownies. Some brands of gluten free all purpose flour may also work.

How to make zucchini brownies

Start by gathering the brownie ingredients and shredding the zucchini.

If you are unsure of the best way to shred zucchini, see below.

Preheat your oven to 350 degrees Fahrenheit. Line an eight inch square or round baking pan with parchment paper, or grease the bottom and sides of the pan with oil. Set this pan aside.

Combine all of the dry ingredients in a large mixing bowl, and stir very well. Add the wet ingredients, including the zucchini, and stir to form a batter.

Smooth the brownie batter into the prepared pan. Place on the center rack of the oven.

For ultra fudgy brownies, my favorite baking trick is to remove the underdone brownies after fifteen minutes. Let them cool, then refrigerate overnight so they firm up without being overcooked or cakey. If you are in a rush or do prefer cake like brownies instead of extra fudgy ones, bake the brownies for twenty minutes or until fully cooked.

These brownies, like many baked goods, are much sweeter and richer the next day, with a better brownie texture. So let them sit a day before serving… if you can wait!

The chocolate recipe is great on its own or with Chocolate Cream Cheese Frosting.

Storage tips for zucchini brownies

For optimum freshness, it is best to store leftover brownies in the refrigerator.

Very loosely cover them the first night with a paper towel, then fully cover any remaining leftovers in an airtight container for up to four days.

Or slice and freeze leftovers in a container, with sheet of parchment paper or wax paper in between layers of brownies to prevent them from sticking together.

Once frozen, the healthy zucchini brownies should be good for up to two months.

Warm up or thaw the baked goods before serving.

More Zucchini Recipes

Sweet Potato Chili

Tofu Scramble

Chocolate Zucchini Bread

Green Smoothie Recipe

Vegan Breakfast Burritos

How to shred zucchini

The recipe calls for one cup of zucchini, which is about one or two zucchini, depending on the size.

I usually buy three zucchini just to be on the safe side, and because leftovers can always be used up in this homemade Coconut Curry Recipe.

The easiest way to shred a zucchini is not with a grater, but with a food processor.

Chop the vegetable into medium pieces, then pulse until finely grated, stopping a few times to scrape down the sides of the machine if needed.

Measure out the one cup of zucchini squash after processing, not before. While some recipes tell you to do so, I didn’t bother to blot out excess moisture here.

The recipe was adapted from my Vegan Brownies.

Print

Zucchini Brownies

This healthy zucchini brownies recipe is a rich and delicious chocolate dessert.

Course Dessert

Cuisine American

Keyword brownies, chocolate, zucchini

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 9 – 12 brownies

Calories 102kcal

Ingredients

• 3/4 cup white, oat, or spelt flour (for keto, try these Keto Brownies)
• 1/2 cup sugar, unrefined if desired
• 1/3 cup additional sugar OR erythritol
• 1/2 cup unsweetened cocoa powder
• 3 tbsp dutch cocoa powder
• 1 cup finely shredded zucchini (160g) (see above for how to shred zucchini)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup mini chocolate chips, optional
• 1/4 cup oil, or 1/3 cup softened almond butter
• 1/4 cup water

Instructions

• Preheat oven to 350 F. Line an 8×8 pan with parchment, or grease well, and set aside. In a large bowl, stir dry ingredients very well, then add remaining ingredients to form a batter. Smooth into the pan. Bake on the center rack – I like to bake 15 minutes and then refrigerate overnight so they firm up while remaining fudgy. If you're in a rush, bake 20 minutes or until fully cooked. The brownies are sweeter and richer the day after they are made, IF you can wait!

  View Nutrition Facts

Video

Notes

Readers also really love these Sweet Potato Brownies.

 

Nutrition

Calories: 102kcal

More Healthy Chocolate Recipes

Homemade Chocolate Bars

Protein Ice Cream

Chocolate Overnight Oats

Chocolate Hummus

Brownie In A Mug

Chocolate Truffles

Vegan Chocolate Mousse

The post Zucchini Brownies appeared first on Chocolate Covered Katie.

The best homemade blueberry crisp

Whether I’m entertaining guests or invited to a holiday barbecue, this is one of my go-to recipes for a super easy dessert.

Great for potlucks, brunches, or Sunday night dinner, the classic fruit crisp has been a staple in my family since as long as I can remember.

It was originally my grandmother’s recipe, and I’ve made it so many times that I could probably bake it with my eyes closed.

The ingredients can easily be modified to use up whatever fruit you have on hand. Raspberries, apples, blackberries, cherries, and peaches are all fantastic in this healthy and crowd pleasing dessert.

You may also like this Brownie In A Mug

Blueberry oatmeal crisp

This easy berry crisp is the perfect dessert to celebrate blueberry season, and the recipe is pretty much guaranteed to be a hit with friends and relatives.

Thick and sweet blueberry filling is covered with a crispy oatmeal streusel crumb topping. It’s no wonder there are never any leftovers!

Equally delicious in the spring, summer, or Fall, the simple fruit crisp is a welcome addition to any Memorial Day, Fourth of July, or Labor Day barbecue.

You may use fresh or frozen blueberries, letting you enjoy the recipe year round.

Add leftover oats to a Peanut Butter Banana Smoothie

Above, watch the blueberry crisp recipe video

What’s the difference between a crisp and cobbler?

Fruit crisps or crumbles traditionally include a layer of fruit on the bottom with a simple crumbly streusel topping made from flour, sugar, and butter.

In contrast, a cobbler has a thicker batter resembling drop biscuits, dumplings, scones, or pie crust. Cobblers typically are made without oats.

Can I use other fruit?

You absolutely can substitute other fruits in this recipe.

Feel free to replace some or all of the blueberries with chopped peaches, plums, strawberries, blackberries, raspberries, cherries, or apples, like in this Apple Crisp recipe.

You can also add a handful of crushed walnuts, almonds or pecans for added texture. Or sprinkle in some shredded coconut or mini chocolate chips.

For a bright and tasty blueberry lemon crisp, stir a teaspoon or two of lemon zest into the blueberry filling before layering it into the pan.

For a gluten free version

Oat flour, gluten free all purpose flour, or grain free almond flour can be subbed for the wheat flour in the recipe to make it gluten free.

I haven’t tried sorghum or rice flour but would think they should work. If you try one of these flours before I do, definitely be sure to report back.

While many people with gluten sensitivities do still consume regular rolled oats, look for certified gluten free oats for those with Celiac disease or if you are unsure and want to be on the safe side. Quinoa flakes should also work.

Paleo or keto blueberry crisp

For a flourless version of the recipe or a low carb blueberry crisp without oatmeal, see this Grain Free Blueberry Crumble Recipe, made with almond meal.

I’ve read conflicting things about whether or not blueberries are keto friendly.

So if you want to make the recipe for someone on a keto diet, I’d recommend first asking the person if he or she consumes them.

Vegan blueberry crisp

The recipe is vegan if you use coconut oil or plant based butter.

There are numerous vegan butter options on the market. Most regular grocery stores in the US, as well as stores like Whole Foods, Target, and Walmart, should carry at least one or two options. Brands include Melt, Earth Balance, I Can’t Believe It’s Not Butter, Country Crock, or Smart Balance Light.

Shortening, although not the healthiest option, will work in the recipe if it is all you can find. Crisco and Spectrum spreads are both vegan.

Vegans also love this Vegan Carrot Cake

Ice Cream Topping Options

Keto Ice Cream

Coconut  Milk Ice Cream

Almond Milk Ice Cream

Homemade Frozen Yogurt (2 ingredients)

Banana Ice Cream

Or serve the dessert in a bowl, topped with yogurt or a swirl of nondairy creamer, almond milk, whipped cream, or melted Coconut Butter.

My personal favorite way to eat the homemade fruit crumble is warmed up and topped with a scoop of vanilla ice cream, where the cold and creamy ice cream melts into the warm berries underneath.

Blueberry crisp and vanilla ice cream were made for each other.

How to make the recipe

Begin by preheating the oven to 375 degrees Fahrenheit.

Gather all of your ingredients, and read through the recipe. Grease an eight inch square baking pan, or line the bottom of the pan with parchment paper.

If using frozen berries, be sure to thaw them and blot away excess water or ice crystals.

Combine the blueberries, sweetener, and optional cornstarch in a medium mixing bowl. Spread this mixture into the prepared baking pan.

In a large mixing bowl, stir together the flour, rolled oats or quick oats, sugar, and ground cinnamon.

Cut the butter or coconut oil into the dry ingredients with a pastry cutter, fork, or whisk until even, small crumbles form. Alternatively, you can cut the butter in by pulsing the ingredients in a food processor. If using liquid oil, simply stir it into the crumble.

Sprinkle the streusel topping evenly over the blueberry layer. Place the pan on the oven’s center rack, and bake for twenty five to thirty minutes.

The filling should be thick and bubbly, and the crust should be lightly golden.

Serve the blueberry crisp hot, or let it cool. The texture of the filling will become considerably thicker as it cools. It will also thicken overnight.

Cover leftovers in an airtight container, and refrigerate for up to five days or freeze for up to two months. Thaw before serving.

Healthy blueberry crisp

With a full four cups of blueberries packed into the recipe and less than a third cup of sugar for the entire pan, this is already remarkably healthy for a dessert.

To make an even healthier crumble, you can get away with omitting the 1 1/2 tbsp sweetener and decreasing the butter to just 4 tbsp or using a light butter spread.

You can omit the butter completely for a low fat version. While it will not be as rich and buttery, it is still quite yummy. The butter and oil free version makes an especially good healthy breakfast alternative to granola. Try mixing it with yogurt or oatmeal.

For a sugar free option, simply substitute the sugar with xylitol or erythritol.

Or for a naturally sweetened blueberry crisp, use 1/3 cup date sugar or pulse a cup of pitted dates in a food processor until finely diced. Use the diced dates to sweeten the recipe instead of sugar. Unrefined coconut sugar will also work nicely in the recipe.

More Blueberry Recipes

Vegan Blueberry Pie

Healthy Blueberry Muffins

Keto Blueberry Muffins

Blueberry Donuts

Chia Pudding Recipes

The recipe was inspired by my Strawberry Oatmeal Bars and this Peach Crisp.

Print

Blueberry Crisp Recipe

This delicious sweet and buttery blueberry crisp recipe is the perfect summer dessert.

Course Breakfast, Dessert

Cuisine American

Keyword blueberry, healthy, oatmeal

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 – 5 servings

Calories 160kcal

Ingredients

• 4 cups blueberries, fresh or frozen
• 1 1/2 tbsp sweetener of choice
• optional 1 tbsp cornstarch
• 1/3 cup flour, such as white, spelt, or oat (or here is a low carb version)
• 1/2 cup rolled or quick oats
• 1/4 cup sugar, unrefined if desired
• 1/2 tsp cinnamon
• 6 tbsp butter or coconut oil

Instructions

• *The cornstarch will thicken the filling, but I’ve made it without and it’s just as good, so feel free to omit if desired. If you like more crumble, increase the oats to 2/3 cup and butter to 8 tbsp. For all other ingredient substitutions, see notes above in this post.

  Preheat oven to 375 F. Grease an 8×8 pan (or double the recipe for a 9×13). If using frozen berries, thaw first. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan. Combine all remaining ingredients except butter in a mixing bowl. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen. Serve either hot or cold. If you try the recipe, be sure to rate it below!

  View Nutrition Facts

Video

Notes

Also be sure to try this popular Pineapple Dole Whip.

 

Nutrition

Calories: 160kcal

More Easy Party Desserts

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Chocolate Chip Peanut Butter Bars

Healthy Chocolate Chip Cookies

Sweet Potato Brownies

Deep Dish Cookie Pie

Black Bean Brownies

Keto Cheesecake

Chocolate Covered Strawberries

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