Category Archives: dessert

Blueberry Lemon Loaf


I love blueberry anything. Muffins, pancakes, pie, stirred in my oats. Lemon added to blueberry takes it to another level. This is a great quick bread to take to a brunch or eat for dessert. When I am making it for just my family, I don’t add much sugar. Our tastebuds are very sensitive to sweetness at this point since we rarely eat sugar. But when I make something for others, I add a little more, hence the varying sugar amounts listed in the recipe. Either way, this loaf is very low in sugar (about half of any other recipe I found while browsing), has healthy fats, and higher protein from the sprouted whole grain flour and eggs. I foresee this being repeated often. I am sure this could be make into muffins as well, just shortening the cooking time to around 20-25 minutes.

Blueberry Lemon Loaf

makes 12 slices

1 2/3 cups  + 1 Tbs sprouted whole wheat flour (or flour of choice)

2 tsp baking powder

1/8 tsp salt

1/4 cup melted butter or coconut oil

1/3-1/2 cup sugar (coconut palm or unrefined)

2 eggs

1 tsp vanilla

1/2 cup buttermilk or kefir

1 1/4 cups blueberries

1 small lemon, zest and juice

1 tsp honey

Mix together flour (reserving the 1 Tbs), salt, baking powder. In a separate bowl mix melted butter, sugar, eggs, vanilla, zest, kefir, and all but 1 tsp of the lemon juice.

Toss blueberries with the 1 Tbs reserved flour. Stir together the dry, wet, and blueberries. Fold together just until combined.

Bake at 350 F for 60 minutes, until tester comes clean.

Mix remaining 1 tsp lemon juice and 1 tsp honey and reserve it.

As soon as the loaf is cooked, remove from oven, poke about a dozen holes with a toothpick and pour lemon juice/honey mixture over the top. After it cools for about 10 minutes, remove from pan and cut.


nutritional information

calories: 145

fat: 5 g

sodium: 73 mg (3%)

carbohydrates: 22 g

dietary fiber: 1 g

sugars: 8 g

protein: 3.2 g


Simple Pie Crust


It was Pie Day last week (March 14=3.14). It was even March 14, 2015 and pie is 3.1415. I am a closet nerd and so are my kids, its great! I made an apple pie for dessert using sprouted wheat flour and grass fed butter. The filling was some apples (a little mealy so we didn’t want to eat them plain), cinnamon, nutmeg, a splash of lemon juice, and about 1 Tablespoon of honey. I topped it with some coconut cream. Dessert with sprouted whole grains, healthy fats, and only 1 Tbs sweetener…I may have to start making pies more, especially when blueberry picking season rolls around! Dessert doesn’t have to be bad for you!

Simple Pie Crust

makes 1 crust (8 servings)

1 1/4  cup flour (preferably sprouted whole wheat flour but all purpose works well too)

4 Tbs butter, chilled and cut up into small piece

1/4 tsp salt

1/4 cup ice water

Place flour and salt in a bowl. Work in cold butter with fingers until evenly distributed. Add water one tsp at a time just until dough forms. Place in refrigerator if needed to make easier to roll. I roll it out between two silpats that’s are lightly floured.

Bake with desired pie, quiche, pot pie etc. (pie crusts are usually baked at 350 for about 45 minutes on average to brown it but not burn it).



Apple Fritters aka Donuts


These may be the best dessert I’ve ever made. They are healthy but certainly don’t taste it. It tastes like the most amazing donut you’ve ever had. But full disclosure, they are fried. But wait…its in unrefined organic coconut oil. Most fried foods, the oils are heated past their smoke point therefore changing their chemical structures and wrecking havoc on your body. But since coconut oil has a higher smoke point, this won’t do that. They are made with only 2 Tbs of unrefined coconut palm sugar and sprouted whole wheat flour. I mentioned to Dave trying to maybe fry them for just a second in the oil to get them crispy then bake them the rest of the way. Dave told me not to mess with perfection. I’ll post back if I try it, but I’d just be afraid to mess with it, knowing how perfect they come out this way. And we all know by now that a decent dose of healthy fats is actually good for us and low-fat diets are old news.

Apple Fritters aka donuts

makes 20 munchkin sized fritter

1 cup sprouted whole wheat flour

2 Tbs coconut palm sugar

2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

pinch salt

1/2 cup applesauce

1 egg, beaten

1 large apple, diced small

1/2 cup coconut oil

Heat coconut oil to medium-medium high. Do not let it get to the smoke point, keep it around 350F.

While heating the oil combine flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add egg, applesauce, and apple.

Drop by the tablespoon into the hot oil. Let it cook 1-2 minutes. Flip and cook another 1-2 minutes until batter turns a deep golden brown. Sit on paper towels to let oil drain. Fry about 10 at a time, so two batches total.


I’m not exactly sure how much coconut oil is in the final product so the nutritional information first is without any oil and in parenthesis assuming 100% is absorbed into the donuts (which doesn’t happen because some is left in the pan and some drains onto the paper towels). So it will be somewhere in between the two number.

Nutritional Information:

Calories: 37 (84)

fat: 0.3 g (6g)

sodium: 14 mg (1%)

carbohydrates: 8 g

dietary fiber: 1 g

sugars: 2.7 g

protein: 1 g

Hot Fudge Chocolate Pudding Cake


Dave’s favorite dessert ever is chocolate cake. I’m starting to be right there with him. But making the cake and icing is a little tedious, especially for a weeknight. The way this chocolate cake is baked, it makes a fudgy layer on top and seeps down the sides taking the place of an icing. It stays slightly gooey like a molten lava cake, which I love.

Since we eat our fair share of nighttime snacks/dessert, I usually try and keep it very low in sugar and nutrient dense. There is only 1/4 cup of unrefined coconut palm sugar in the entire recipe and I use sprouted flour or oat flour. If you aren’t accustomed to barely sweetened desserts I’d add another Tbs or two of the coconut palm sugar. For us, our taste buds are very sensitive to sugar since we only eat it a few times a month, so the amount stated is plenty.

Hot Fudge Pudding Cake

4 servings

1/4 cup coconut palm sugar, divided

1/2 cup sprouted whole wheat flour or oat flour

3 Tbs cocoa powder, divided

1 tsp instant coffee granules

1/4 tsp cinnamon

1 tsp baking powder

pinch salt

1/4 cup milk*

1 egg*

1 tsp vanilla

1/2 cup hot water

coconut oil for greasing ramekins

Stir together 3 Tbs coconut palm sugar, flour, 2 Tbs cocoa powder, coffee, cinnamon, baking powder, and salt. Add milk, egg, and vanilla and stir into thick batter. Pour into 4 ramekins greased with coconut oil.

Mix together remaining 1 Tbs sugar and 1 Tbs cocoa powder. Sprinkle evenly over 4 ramekins of batter. Top each with 2 Tbs of the hot water. Do not stir it in!

*for a vegan or different option substitute coconut milk and use 2 Tbs coconut oil instead of the egg*

Bake in a 350 F oven for 10-12 minutes. Take out and let sit for 10 minutes.

Nutritional Information:

Calories: 127

fat: 2.7 g

sodium: 64 mg (4%)

carbohydrates: 24 g

dietary fiber: 2.5 g

sugars: 13 g

protein: 4.1 g

Copycat Oreos


Oreos are a cookie my husband and I use to do some serious damage on. Dave would easily eat an entire row. I wasn’t far behind him. Since not eating any processed foods for a few years now, most of them no longer even appeal to me. Even cereal doesn’t tempt me anymore. But oreos and milk is just so good. These cookies are a great oreo substitute, they don’t have any refined sugar, and go great with a glass of milk or crushed on top of ice cream.

Copycat Oreos

makes 15 sandwich cookies

3/4 cup flour (I use whole wheat pastry)

1/4 cup + 2 Tbs cocoa powder

1/4 cup coconut sugar (or organic cane sugar)

1/4 tsp baking powder

1/16 tsp salt

1 tsp vanilla

1/4 cup butter, melted

2 Tbs honey

1 Tbs milk (if needed)

Melt butter. Add vanilla, honey, and sugar. Mix together flour, baking powder, salt. Combine wet and dry. Add milk little at a time if needed to bring dough together. It will depend on which flour you use (older flour is dryer, as is whole wheat flour).

Roll dough into a 1.5 inch long and wrap in cling wrap. Place in freezer for one hour or days until you are ready to bake.

When ready to bake, take off wrap and slice into thin slices with a sharp knife. Bake on a silpat baking sheet for 15-20 minutes (depending on thickness you sliced them) at 325F. Do not let them burn. They will not be hard when you take them out of the oven. They will continue to harden as they cool. You won’t be able to see when they start to burn because the dough is so dark, so don’t just keep cooking them trying to get them to crisp up.

For the cream mix 3 Tbs coconut butter and 1 tsp honey. Or use your favorite buttercream and just make it stiff.

Add cream between 2 sandwich cookies once cookies are completely cooled.

Nutritional Information:

Calories: 99

fat: 5.5 g

Sodium: 35 mg (1%)

Carbohydrates: 13 g

dietary fiber: 1.3 g

sugars: 6 g

Protein: 1.3 g

Caramel Sauce


Caramel sauce is so easy to make and amazingly delicious. There’s no reason to eat that corn syrup stuff from a jar posing as caramel sauce. Its amazing on top of homemade ice cream or drizzled on top of brownies. Or as a dip for apples. There is no refined sugar and even has vegan options. Not to claim its a replacement for kale and carrots but its great as a special treat!

Caramel Sauce:

2 tbs butter or coconut oil

1/4 cup coconut sugar

1/4 cup honey

1/4 tsp salt

1 can full fat coconut milk or half and half

1 tsp vanilla

Melt butter, honey, and coconut sugar. Boil for 1 minute stirring constantly. Add coconut milk a little at a time, stirring constantly. Once it comes back to a boil, boil for 4-5 minutes until thickened. Take off heat. Add salt and vanilla.

It will continue to thicken as it cools.

Carrot Cake Snack Bites


We eat dinner pretty early most nights which means snacks happen most evenings. We try and stick with something healthy and not straight dessert. I often throw a combination of things into my vitamix and make random creations. This carrot cake one was really good. They are like mini Larabars.

Carrot cake snack bites:

makes 1 dozen balls

4 dates

2 carrots

1 tbs milk

1 tbs flax seed

1/3 cup almonds

1/2 tsp cinnamon

1/2 tsp vanilla

pinch each of nutmeg and cloves

1/4 cup raisins

1-2 Tbs coconut butter, for “icing”

Mix flax and milk. Let sit while you place dates, carrots, almonds, cinnamon, vanilla, nutmeg, and cloves into a food processor. Add flax/milk and process until uniform. Add raisins and swirl again to chop slightly.

Roll into 1 inch balls

Dip each into the coconut butter. Depending on the temperature of your kitchen, you may have to heat it up a little bit so it’s a semi-liquid.

Nutritional Information:

calories: 49

fat: 2.2 g

sodium: 14 mg (1%)

carbohydrates: 6.6 g

dietary fiber: 1.2 g

sugars: 4.4 g

protein: 1.3 g