Pumpkin Chocolate Chip Bunt-let (Gluten free)

Happy Fall! It is a wonderful time of year to enjoy pumpkin. I called my daughter yesterday and she was making pumpkin bread. It was a rainy day. It was on my mind too. What can I make with pumpkin. I must admit. I enjoy pumpkin all year. It isn't just for Fall in my eyes. I was telling my daughter- in-law she should make pumpkin chocolate chip cookies today.  I have gotten smarter through the years to buy a supply of pumpkin when it goes on sale. :)  I learned from my experience of going to the store and having them out of pumpkin during the Fall season. That was sad. :(

My family our fans of these cute little bunt-lets. They are so fun to make. I found an awesome pan here . It is so easy to use and they come out so easily. I opted to make these today with just a light sprinkle of powdered sugar. They were so delicious. Full of flavor and they tasted so good warm. The recipe could be made into muffins or a small 8X8 cake. I made it gluten free you could also make it with regular flour.  Happy baking.

Ingredients: Heat oven to 350  Makes 6 buntlets

1/2 Cup Canned Pumpkin

1 Tablespoon Vinegar

1/4 Cup Water

3 Tablespoons Oil (Grape seed Or oil of choice)

1 egg

1 teaspoon Vanilla extract

1 Cup Almond Flour

1/2 Cup BobRed Mill gluten free flour or regular flour

1/2 Cup coconut sugar or Sugar of choice

1 Tablespoon Pumpkin Spice seasoning

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 mini chocolate chips (Optional)

powdered sugar for topping

1. In a small bowl pour in first 6 ingredients. Whisk for a couple minutes and let sit. 

2. In another small bowl pour in flours, sugar, pumpkin spice, baking soda, baking powder and salt. Whisk until all combined.

3. Pour liquid into dry ingredients. Mix until just combined. Don't over stir. Fold in the chocolate chips. 

4. Spray non stick cooking spray on pan of choice. 

5. Pour batter into pan. (Bunt-let, muffin or 8X8 Square)

6. Bake approximately 20 min.  

7. Tip over pan on to cooling rack. 

8. Dust with powdered sugar and Enjoy every bite. 

9. Store leftovers in airtight container. They can be frozen. 

 

Healthy No Bake Brownies (Gluten Free)

It is so wonderful to enjoy this time of year. I am hanging on to the warm weather as long as I can. There are still a lot of beautiful flowers too. I love warm weather. I love to go on morning walks and take it all in. I exercise as much for my mental health as my physical health. It is so healing. It gives me time to ponder and get things sorted out in my head. I also have done some meditation. I know I have a daughter and son that really like meditation. I want to do that more.

It is wonderful to be able to create little snacks that taste really good and are healthy at the same time. These are taster approved my daughter ate one and then came back for a second one. :) Winner!

They whip up fast and you can make extra for later. You can make them with gluten free oat flour if you are eating gluten free.

Ingredients

1/2 cup of oat flour*(Gluten free)
1/2 cup unsweetened cocoa powder
1/4 cup ground chia (Optional)
1/4 cup dark chocolate chips chopped up*
3/4 cup almond butter
1/4 cup honey
1 teaspoon vanilla
2 Tablespoons coconut oil

Directions  (makes about 10 brownies)

1. In a mixing bowl, mix together all the dry ingredients: flour, cocoa, chia* and chips. 
2. Blend together in blender almond butter, honey, vanilla and oil until all creamy.  Mix into dry ingredients until all combined. 
3. Scoop into balls with a cookie scooper or with spoon. I rolled them into smooth balls with my hands. Delish!
4. Left overs can be stored in an air tight container and store in fridge or freezer.


*I just blend up old fashioned gluten free oatmeal in the blender until it turns to powder.
*I put the chocolate chips in the blender for a couple seconds to break them into smaller pieces.

Chewy Almond Oatmeal Cookies (Gluten Free)

These cookies got gobbled up by my family they are chewy and delicious. It was fun to use almond flour in them and have them turn out so well. They had great flavor .

Ingredients

1/2 C honey
2 T coconut oil or another kind of oil
1/2 tsp almond extract
1 egg
1 1/2 tsp baking powder
2 T warm water
1/8 tsp salt
1 1/2 C Oatmeal gluten free
1 3/4  C Almond flour Bobs Red Mill
1/2 C dark chocolate chips

Directions    Heat oven to 350  makes about 20 cookies

1. In a small bowl pour in the honey, oil, extract and beat together until smooth.
2. Then beat in egg.
3. Pour baking powder into a small bowl and stir in water until all combined. Stir into egg mixture.
4. Then stir in salt, oatmeal and flour. Until all combined.
5. Fold in the chips.
6. Scoop on to cookie sheets. I flattened them a little with a spatula.
7. Bake until light golden about 8-10 min. Take out of the oven and place the cookies on cooling rack. Enjoy!!!! So chewy and good.

* If the dough is too sticky add another 1 to 2 T flour.

Strawberry Banana Coconut Ice Cream (vegan)

 This is a fun ice cream low in sugar dairy free and guilt free. It is a fun dessert for this time of year. Although ice cream is popular anytime of year at our house. A great way to enjoy a dessert without all of the sugar.

Ingredients

1 13.5 oz can of coconut milk (chilled overnight)
1 1/4 of cashew milk or milk of your choice
3  T honey or vegan sweetener
1 tsp vanilla extract
1 C cut up bananas frozen or fresh
1 C cut up strawberries frozen or fresh

Directions  serves 4-6

1. In a medium bowl beat coconut milk until forms soft peaks or blend in blender. 

2. Fold in milk, honey, vanilla into coconut cream. 

3. Pour into ice cream freezer and turn it on. 

4. After about 15 min pour in the bananas and strawberries and let it continue until it is a nice ice cream consistency. Serve into bowl at once or store in airtight container until ready to serve. 

Pumpkin Pie Flan (dairy free)

I am one of those people that could eat pumpkin all year long. I loved this low calorie yummy dessert. That was smooth and creamy. Yum!

Ingredients

1/4 C honey

4 C water

1 14 oz coconut canned milk

1/4 C melted honey

3 eggs

1 tsp vanilla

1 tsp pumpkin spice

1 C canned pumpkin

Directions  serves 6 heat oven to 350

1. Arrange ramekins in a 13x9 pan. Grease the ramekins with cooking spray.

2. Heat 1/4 C honey in a small saucepan and bring it to a low boil take off the heat. 

3. Distribute honey into the ramekins evenly

4. In a medium saucepan add water let it come to a boil and keep it hot on the stove. 

5. In a small saucepan heat up milk on low until it is warm keep warm on stove. 

6. Beat eggs together and then beat in vanilla and pumpkin spice. 

7. Fold in the pumpkin into the eggs. Slowly stir in the warm milk.

8. Pour pumpkin mixture into ramekins.

9. Pour hot water into pan. The water should go halfway up the ramekins. 

10. Place pan in hot oven. Bake 35-40 or until pumpkin is set.

11. Take out of the oven and place ramekins on a cooking rack. Let cool and then enjoy!

Ginger Pear Crumble (Gluten free option)

This is a delicious way to eat your pears. This could be eaten as a dessert it would also make a yummy breakfast. The combinations of flavors is a success. I like the cooked pears better than cooked apple crumble. YUM!

Filling

Topping

Ingredients

Topping

1/4 C olive oil
1/4 C honey
1/2 C whole grain flour I used spelt (gluten free oat flour)
1 1/3 C old fashioned oatmeal
2 tsp ground cinnamon
1/4 tsp salt

Filling

5 Bosc pears peeled and cored
2 T fresh lemon juice
2 T fresh ginger grated
2 T honey
3 T whole grain flour or (oat flour gluten free)

Directions  serves 6

1. Heat oven to 375. Spray 6 ramekins or 8x8 square pan with cooking spray.
2. In a small saucepan heat honey on low until melted stir in oil and take off the heat.
3. Stir in the flour, oats, cinnamon and salt. Set aside.
4. Cut pears in bite size pieces add lemon juice, ginger, honey and flour toss until all the pears are covered.
5. Divide pears evenly if you are using ramekins or pour into pan.
6. Then spoon the topping on top evenly.
7. Bake for 25-30 until pears are fork tender.
8. Eat plain or top with whipped coconut cream or vanilla ice cream. Enjoy a treat!

Chocolate Mousse (Dairy Free)

Isn't anticipation for happy things ahead the best. I am looking forward to seeing my new little granddaughter tomorrow. Such an amazing miracle to see these little ones come to earth. She is a lucky little girl to have 2 wonderful parents. I love being part of a great family that keeps on growing. :)

I made this the other day and it was smooth and creamy. It tasted really yummy with fresh strawberries. It is low in sugar and so fast and easy to make.

Ingredients
1 cup dark chocolate chips
2 tablespoons honey or vegan sweetener
1 cup canned coconut milk
Top with fresh fruit or your favorite topping.

Directions
1. Melt the chocolate chips and honey in a small saucepan over low heat, stirring frequently.

2. Take the chocolate chips off the heat and stir in the coconut milk. Chill in the refrigerator for 2 hours.

3. Serve. Store leftovers in airtight container in the fridge.

Coconut Tapioca Pudding (Dairy free & Gluten free)

 I love tapioca pudding and I have been looking at Bob's Red Mill Tapioca pearls for a while thinking it would be fun to use them to make pudding.

So I finally made some yesterday and really enjoyed the creamy wonderful pudding. So did my family. I had my cute little grandsons over yesterday and they enjoyed it too.

Ingredients

2/3 C Bob's Red Mill Small Pearl Tapioca
1 1/2 C water
1 can of coconut milk
1 C milk (Use cashew milk or almond or ?)
dash salt optional
3 eggs separated
1/2 C honey or other sweetener
1/4 C honey or other sweetener
1 tsp vanilla
fresh berries for on top

Directions    serves 6

1. Pour the tapioca  into a bowl and pour the water on top. Let them soften for 30 min.
2. After the 30 minutes is done pour tapioca and water into saucepan on medium  heat.
3. In a small bowl beat egg yolks stir in coconut milk, milk, salt and 1/2 C honey. Then stir into tapioca on the stove. Stir until it starts to boil. Turn down and simmer on low until it thickens about 10-15 min.
4. In the meantime pour egg whites and honey together until it forms soft peaks.
5. Fold 1 C of the tapioca mixture into the egg whites and then stir it back into the rest of the tapioca.
6. Cook on medium low for another 3-4 minutes. Take off the heat and stir in the vanilla.
7. Pour into serving bowls. Let cool down and eat in 15 min. Or put in fridge covered with plastic and eat cold.
8. Serve with fresh fruit.

Fresh Fruit Fool (Dairy Free)

We have been busy around here. Britney as I mentioned had a beautiful little boy named Henry. To join her 3 other boys. He is a sweet cuddly baby. She is a busy mama. he reminds me of how my newborns looked. It it truly a miracle each time a new little one joins our family. I had fun taking care of her 3 other boys while she was in the hospital. I appreciated the help from other family members. I love being a Grandma. This picture reminds me of Britney when she was a baby. I love him already. Britney and her husband Blake are great parents to their boys. 

I recently learned about this English dessert called "Fruit fool" It usually has custard or whipping cream folded into the fruit. I decided to make it healthier with whipped coconut cream. I also added chia for added nutrition. I added no sugar. I just enjoyed the natural sweetness of the fruit. It was delicious. I love finding ways to eat more fruits and vegetables. Here is a great way to eat fruit. The lime juice was a nice addition. This could make a great breakfast too. 

Welcome Henry!

Ingredients

1 kiwi Peeled and chopped up small pieces

1 banana cut up

2 T lime juice

1 tsp lime zest

1 C mangoes cut up (I used frozen)

2 T chia * Optional

1/4 C whipped coconut cream*

1 tsp vanilla

cut up kiwi and mangoes for on top

Directions  serves 2

1. Place kiwi, banana, lime juice, lime zest, and mangoes in a bowl together. Stir them up so the juice covers all the fruit. (You could also puree the mangoes if desired. Fruit fool often has fruit puree. ) Stir in the chia and set the bowl aside. 

2. * Making the coconut cream. Chill a can of coconut milk at least 5 hours in your fridge. (I have found in the winter storing my coconut milk in my cold storage my milk hardens without having to put it in the fridge. :) After it has chilled scoop out the thickened milk off the top (do not use the liquid on the bottom.) Whip up the cream with mixer or blender. Add the vanilla. Then fold into the fruit. 

3. Scoop into dishes. Garnish with additional fruit if desired.  Enjoy a wonderful treat!

Crustless Banana Cream Pie (Healthy Version)

My families favorite pie is banana cream pie. This is a great way to enjoy the flavor without the crust.  Which is a great way to cut down the calories and still enjoy the great taste. I am not a big fan of pie crust so this is a great choice. Enjoy!

Ingredients 

4 Tbsp. sugar or honey
2 Tbsp. cornstarch
1/4 tsp. salt
2 c. milk
2 egg yolks
3 Tbsp. butter 
1 tsp. vanilla extract
1 can of coconut milk (refrigerated overnight or up to 6 hours)
1-2 T desired sweetener (I used honey)
1 tsp vanilla
3-4 chopped up bananas

Directions  serves 4-5

1. Stir together sugar, cornstarch, and salt in small saucepan. Gradually add milk. Cook, stirring frequently, over medium heat until mixture thickens and becomes bubbly. Lower heat and cook and stir 2 minutes more. Remove from heat. 
2. Beat egg yolks gently. Take a small amount of cooked mixture and stir it into egg yolks to temper egg. This will prevent eggs from becoming scrambled in your pudding. Return egg yolk to the mixture, stirring constantly. Bring to a slow boil. Cook and stir 1 minute longer. Remove from heat. Stir in butter and vanilla.
3. Cool for 15 minutes, stirring occasionally. Put cut bananas in the bottom of the dishes. Transfer pudding into dessert dishes. Cover and refrigerate for an least 1 hour.

To make coconut cream

1. Take can of milk out of the fridge. Scoop out into a bowl only the thickened part. Do not get any of the liquid at the bottom. (Use the liquid at the bottom for smoothies or just drink it.)

2. Beat with a hand mixer until it forms soft peaks. Then fold in the sweetener honey and vanilla. Cover with plastic. Place in the fridge. 

3. Scoop cream on to chilled pudding right before serving. . Place additional cut up bananas on top. Serve.

3. The cream will stay good about a week in an airtight container in the fridge. Enjoy!

Baked Apples with Cinnamon and Pecans

This recipe is a wonderful way to turn your house into a Fall wonderland. It makes it smell so good. They also taste great too. They are so easy to make. They could be served for breakfast, a snack or a yummy dessert. You can choose when you want to have them. It is a fun way to enjoy the Fall. It has the flavors and smells of apple crisp without all of the work,


Ingredients

4 baking apples cored and sliced in half
4 T chopped pecans or other nut
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom *optional
4 tsp honey (add 1/2 tsp per apple if you want it sweeter)
water to cover the bottom of the pan
serve with almond milk if desired

Directions  heat oven to 350

1. Place apples in an 8 x 8 square pan. If you want to you can slice a thin piece off the bottom for them to sit flat on the pan.
2. In a small bowl combine nut, cinnamon, cardamom and nutmeg. Stir together until they are all combined.
3. Spoon nut mixture on each apple until the mixture is all gone.
4. Drizzle a tsp of honey on each apple. Trying to keep it on top of the apple.
5. Pour a small amount of water on the bottom of the pan. About 1/4" of the bottom of the pan. If the water evaporates while cooking add more water.
6. Place pan in oven and cook about 40-50 min. or until the apples are soft.
7. Serve warm with milk drizzled over the top if desired. you can also drizzle the juices from the bottom of the pan on to the apples.

Healthy Samoas Cookie Bars

I have often seen people make a homemade version of these, but I thought It would be fun to make a healthier version of them. I made these today. I was pleased with how they turned out. Yum! Healthy is always better. :)

Ingredients

for cookie base:
2 C whole grain flour (I used spelt)
2 tsp baking powder
1/4 tsp salt
1/2 C honey
1/2 coconut oil
for the topping:
4 C shredded coconut unsweetened
1 can of coconut milk full fat
5 T honey
1 T coconut oil
1 tsp vanilla
chocolate drizzle:
1/3 C dark chocolate chips
1 T coconut oil

Directions   Heat oven to 325

1. In a bowl mix together flour, baking powder, and salt. Stir and set aside.
2. Melt honey in microwave for 30 seconds and then stir in oil. Stir into dry ingredients. Until all moistened.
3. Line a 9x9 Square pan with parchment paper. Leave it over hanging on 2 sides.
4. Press in cookie dough into pan. Bake until light golden for about 15 min.
5. Take out and let cool.
6. While it is baking. Put a large skillet on the stove. Pour in the coconut and let toast on medium heat. Be careful to stir often so it won't burn. You want it turn golden.
7. In a medium saucepan pour in the milk, honey, and oil cook on medium heat to soft ball stage stirring regularly. It will burn if you don't . Take off the heat and stir in the vanilla.
8. Put chocolate and oil in the microwave stirring often until it is all melted. Place in fridge.
9. Stir the coconut into caramel until the coconut until it all moistened.
10. Pour coconut topping on top of cookie base and press down evenly with a spatula.
11. Lift out of pan on to a hard surface. I used a cookie sheet. Cut into bars.
12. Separate the bars and drizzle on the chocolate.
13. Place in fridge to harden. Serve once chocolate hardens.
14. Store in air tight container in the fridge.

* You could dip the bottom of the cookie into the chocolate too.

Chocolate Banana Cream Pudding

My family has always enjoyed chocolate pudding with bananas in it. This is a healthy way to make it with out any cooking and with a low amount of sweetener. It tasted creamy and yummy. The chia in it was a nice way to thicken it. 

 Ingredients

1 14 oz can coconut milk (full fat)
2 frozen bananas
2 T cocoa
4 T honey or vegan sweetener
2 T chia ground
1 chopped up fresh bananas

Directions     Serves 2

1. In a blender blend milk, bananas, cocoa, and honey until all smooth.
2. Then blend in chia until all smooth.
3. Pour in serving dishes.
4. Chill a couple hours until to desired thickness.
5. If desired serve with chopped up bananas. Yum!

Clean Eating Caramel Dip (Low Sugar and Dairy Free)

I love this clean eating version of caramel. I was looking up a caramel recipe that had corn syrup, sugar, butter and whipping cream in it. My guess is this one tastes just as good and is so much healthier for you. This cooked up in 15 min. so fast and easy. You can enjoy this on apples or anything that you enjoy dipping caramel into. Great treat for a gathering. You could also dip whole apples into it for caramel apples. I added a little to my oatmeal this morning. Yum! Here is a recipe for Caramel Apple Quinoa. 

Ingredients

1 C canned coconut milk (full fat)
5 T honey or sweetener of your choice.
2 T coconut oil
1 tsp vanilla

Directions

1. In a small sauce pan on medium heat. Pour in milk, honey, and oil.
2. I turned up my setting on my stove up to 6. I stayed stirring it the whole time. Not wanting it to burn. Keep stirring. It took mine about 15 min to thicken.
3. Take off the heat and stir in the vanilla. It will thicken as it cools. Enjoy a wonderful treat!
4. Store leftovers in the fridge in air tight container. When ready to eat warm up on stove or in microwave. It will harden in the fridge.


*I loved the idea of dipping the apples in lemon water to keep them from turning brown. I also leaned this week you can put a little honey in water and put the apples in it for a few minutes and they won't turn brown when you take them out.

Chocolate Pumpkin Lava Cake

I am having a lot of fun this season creating a lot of things out of pumpkin. Here is a delcious dessert.

This was a recipe my girls used to love to make. I thought it was time for a healthier remake. This cake has completely whole grain flour, no white sugar, and it is incredibly moist. A lot of people think you have to sacrifice flavor when you cook desserts with whole grains, but this proves everybody wrong. This cake is incredibly gooey with a hot fudge sauce inside. Your holiday guests would be so impressed with this dish!

I changed it up by adding pumpkin to it.

Ingredients:

1 C whole grain flour ( I used spelt)

2 tsp baking powder

2 T cocoa
3/4 C canned pumpkin

dash of salt *optional

1/2 C almond milk

2 Tbsp melted coconut oil

1 tsp vanilla

1/2 C honey

Topping

1/2 C honey

4 Tbsp cocoa

1 Tbsp whole grain flour

Directions

1. In a large bowl, stir together flour, baking powder. cocoa, pumpkin and salt. Sift together so that it is all combined evenly.
2. Stir in milk, oil, vanilla, and honey until just incorporated. Pour dough evenly into 4 to 5 ramekins. (You could also use an 8×8 pan instead of the ramekins, but you would have to change the baking time.)

3. In a small bowl, mix together honey, cocoa, and 1 Tbsp flour. You will have a thick, wet batter. Dividing the mixture evenly between the ramekins, scoop the new batter on top of each uncooked cake, spreading it gently. Try to keep it away from the edges as much as possible. 

4. Now take about 1/2 C of water and distribute it gently between all the ramekins, on top of each cake. Each ramekin should have about 1/4 inch water sitting on top, although it will soak in quickly. Place on a cookie sheet to bake them. Easier to get them in and out. 

5. Cook at 350 degrees F for 20 minutes, or until top looks done. The cake may have chocolate sauce seeping around the edges, and the middle will still be moist.

6. Cool just until it won’t burn off your taste buds.  Leave plain or top with whipped coconut cream, whipped cream, or ice cream. Then devour!

Pumpkin Brownies

Here is a fun way to use your pumpkin to make a healthy whole grain snack or dessert. I love finding new ways to use pumpkin. This is such a great time of the year. Happy Baking!

Ingredients

3/4 C canned pumpkin
1/2 C almond milk
1/2 C honey
1/4 C coconut oil
1 egg
2 C whole grain flour (I used spelt)
1 1/4 tsp baking powder
3 T cocoa
1/4 C chopped up dark chocolate chips

Directions   Bake at 350

1. Blend in blender or beat in a bowl pumpkin, milk, honey, oil and egg until all smooth.
2. In a medium sized bowl stir together flour, baking powder, and cocoa.
3. Pour in the pumpkin mixture into the dry ingredients. Stir until smooth.
4. Fold in the chips until all combined.
5. Pour in a parchment lined or greased square pan.
6. Place in preheated oven and bake 25 to 30 min. or until done.
7. Cool on cooling rack and then cut up and enjoy. Store in airtight container. 

Crustless Pumpkin Pie (Gluten Free)

Love pumpkin pie. I am not a fan of the crust that comes with it. This is a delicious option, and  the extra bonus is, it's even gluten free. It is creamy and delicious and crustless. Great for the upcoming holidays too.

Ingredients 
 1 15 oz. canned pumpkin
1 C + 2 T almond milk
1/2 C honey

2 eggs
1tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

Topping

1/2 C chopped up pecans
3 T coconut oil
1/4 C honey
1C old fashioned oatmeal
1/4 C quinoa flour or other whole grain flour * {Or gluten free flour)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves


Directions   Heat oven 350  serves 12

1. Blend in a blender or mixing bowl with a beater pumpkin,milk,honey, eggs, cinnamon, nutmeg, and cloves..
2. Pour pumpkin mixture into greased square pan.
3. In a small bowl mix together pecans, oil, honey, oatmeal, flour, and spices. Stir with a wire whisk, or  stir together with a fork. Stir until all combined.
4. Sprinkle topping evenly on pumpkin mixture.
5. Place pan  in preheated oven. Bake for 50 to 60 min or until knife comes out clean when inserted in the middle.
6. Take out of oven  and cool on wire rack for 30 min. Cut and serve.
7. You could serve with your favorite topping for pumpkin pie.
8. Store leftovers covered in fridge.
*Choose gluten free flour for gluten free version.

Caramel Apple Cake (Whole Grain)

I really love these delicious whole grain cakes. This is a great season to make it with the apples that are in season. It is low in sugar and whole grain. It is healthy enough to eat for breakfast. This would also be wonderful for a Fall gathering with friends or family. YUM!

Ingredients
2 C whole grain flour (I used spelt flour)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp sea salt
1/4 C coconut oil
1/2 C honey
2 eggs
3/4 C rice milk or milk of your choosing. 
1 apple, grated

Carmel topping
1 C coconut milk full fat
5 T honey
2 T coconut oil

Directions (serves 9) 
1.  Preheat oven to 350 degrees. In a medium sized bowl pour in flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, cinnamon, and salt. Stir with a wire whisk until all combined.
2. In a separate bowl pour oil, honey,eggs, and milk. Blend with a wire whisk for a couple of minutes.  
3. Make a well in the dry ingredients and pour in the liquid mixture. Stir until just combined.
4. Fold in the grated apples until all combined.
5. Pour into greased squared pan. Place in heated oven. 
6. While the cake is baking make caramel sauce.
7. Pour milk, honey and oil into a small sauce pan on medium heat. Let it come to a boil while stirring. Turn down the heat to medium low and continue to thicken until reaches about 180 degrees. It should be a light tan color. It should be thick but still runny. Take off the heat.
8. Bake about 35 min. Depending when toothpick comes out clean and the cake pops back up when slightly touched with one finger. Cool on wire rack. 
9. Cut up cake and serve on plates pour sauce on to each piece of cake. Serve warm. 

*You could also pour the carmel on to the cake before cutting it up. 

Strawberry Banana Ice Cream (no added sugar)

So my all time favorite homemade ice cream that my mom used to make was strawberry banana ice cream. It is brings back lots of memories when I eat it. It is sweet to eat certain foods and a flood of memories come back to your mind. Well I decided to make a variation of my mom's recipe. I took out the  2 C sugar and the cream. Judging from my daughter scraping the dish to get every bite it was a success. 

This a creamy a delightful ice cream with out all the calories and sugar. Yum!

Ingredients

2 frozen bananas chopped up

1/2 C vanilla almond milk (no added sugar)

3 T fresh squeezed orange juice

1 tsp lemon juice

1 C frozen strawberries chopped up

Directions     serves 2

1. In a blender blend the bananas, milk,  orange juice and lemon juice together until creamy. It may require a little stirring in between pulses.

2. Fold in the cut up strawberries into the ice cream. You can save a few for on top. 

3. Serve right away. Yum!

Chocolate Carmel Corn (low sugar)

Did you know that popcorn is a great way to get fiber in your daily diet. Popcorn is a wholegrain. The problem is some of the unhealthy additives that can get added that make it a non healthy choice. I have enjoyed air popping the popcorn and adding a little coconut oil and salt and it makes a great snack. I have even enjoyed it plain for less calories. This is a fun way to eat it when you are feeling like a healthy treat option. It is low in sugar and tastes delicious. Great for an after school snack or a fun treat for the holidays coming up. I enjoyed combining two wonderful flavors carmel and chocolate for a great treat.

Ingredients

8 C popped popcorn
3 T coconut oil
salt to taste

Chocolate Carmel Sauce

1/4 C honey
1/4 C dark chocolate chips
2 T oil
2/3 C full fat coconut milk

Directions

1. Pour oil and salt to taste on warm popped popcorn.
2. In a saucepan pour in honey and chips and let melt on medium heat.
3. Stir in the oil and milk until all combined. Beat together with wire whisk.
4. Continue to stir on medium heat stirring constantly. It will thicken as you cook it.
5. You want to cook it to about * hard ball stage about 165 degrees.
6. Drizzle the mixture over the corn let sit for a few minutes and then toss.
7. Enjoy eating immediately.

*Hard ball stage. Fill a small bowl of water with cold water. Drop a small amount of chocolate carmel into the water, and it should form a soft ball in the water. It will feel like a soft ball when you touch it pliable but keeps its shape.