I recently visited my parents in upstate NY during apple season. They have more than 20 unknown varieties of cute apple trees with little tart apples of varying sizes, shapes and tastes. Adam was visiting with me and begggggged me to make apple pie. Then I made 4 more. This pie recipe is classic, really good and doesn’t involve a lot of processed ingredients. In my crust recipe I cut the butter with 50% coconut oil. Obviously you could leave out the coconut oil and use all very cold butter and this recipe should work great. I encourage people to try using just coconut oil for the crust. I haven’t been that adventurous yet.
My mom had this cute apple peeler and corer, it was definitely a time saver with the super small apples on their farm.
Recipe for the Apple Pie
Yield: 1 apple pie in 9” inch diameter pie pan, with a top and bottom crust
Equipment: Pie pan, food processor
Ingredients for the pie crust:
- 2 1/2 cups white flour (plus another cup or so for rolling out the dough)
- 1/2 cups salted butter ice cold, chopped (plus another tablespoon or two for dabbing under the top pie crust.
- 1/2 cup solid coconut oil
- 1/4 tsp or less salt
- 1/2 cup ice cold water or less
- 1 egg beaten (for the egg wash)
Steps for the pie crust:
- Mix cold butter and coconut oil in food processor with flour. I roughly chop frozen butter and flash freeze the coconut oil first. Pulse the mixture for 2 -3 seconds at a time until it becomes crumbly. Maybe about 30-40 pulses. You want there to be small chunks of butter and coconut oil.
- Pour the mixture into a shallow bowl and add the icy water teaspoon or so at a time, mixing gently with fork until the dough becomes uniformly moist but not sticky.
- Stick your hands into ice cold water and dry them, gently mold dough into a ball (mixture will be crumbly, be patient and gentle). Then wrap in plastic and refrigerate at least 4 hours or overnight.
Apple Pie Filling Recipe
Ingredients for the apple pie filling:
- 3-4 cups sliced thin apples that are cored and peeled.
- 1/4-1/3 cup maple syrup
- 2-3 tablespoons flour
- Juice of 1 or 2 lemons
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
Steps for rolling out the pie dough:
- Remove the dough from the refrigerator and let it warm for a few minutes (2-5).
- Set up a well floured surface to roll the dough and flour the rolling pin. To make it easier for yourself, is this is your first time in a while with pie dough, you can lay a piece of wax paper down and flour that.
- Separate the dough into two, one part should have a little more dough for the bottom of the pan.
- Roll the dough out gently for a first time, it will crack a lot and be very crumbly. After a couple of rolls, turn it into a ball again and then roll it out again on the wax paper. Adding more flour on the wax paper and the rolling pin as necessary. Be careful not to warm the dough with your hands too much. Handle as little as necessary. Remember you want chunks of butter and coconut oil to make the pie crust flaky. Try to roll it out until it at least a ½ in more than the diameter of your pie plate when it is upside down. Add more flour as necessary during the rolling making sure the bottom of the dough isn’t sticking too much. You can turn it over a few times during this process. Then fold in half and gently place into pie pan. Set aside in the fridge
- Repeat steps for the top of the pie crust. When finished place on a plate in the fridge and For the bottom of the pie pan, roll out half of the dough . Roll it out until it looks at least a 1/2 inch – 1 inch more than the diameter of the bottom of your pie pan. Place carefully in pie pan. Roll out the second half for the top of the pie.
- Add the juice of 1 or 2 lemons to a large mixing bowl (discard seeds).
- Wash, core and slice the apples, tossing them in lemon juice as you add them to a bowl.
- Add the cinnamon, vanilla and maple syrup and gently toss until the apples are evenly coated.
- After your bottom crust is in place, put the apples carefully in the pie pan, adding a little flour as you go. Right before you put the pie top on, add small dabs or little pinches of butter under the top of the crust.
- Make a few slits in the dough, and gently wash with beaten egg.
7. Bake in preheated oven at 350° F for 30-35 minutes until the crust is golden brown.
I found out about this classic Italian Almond Pear Cake recipe when asked to make a cake for my Grandmother’s 93rd birthday this past September. My brother had just harvested several pounds of pears from a tree my Italian grandfather planted many moons ago. The unique part about this recipe is how little flour it uses and how the pears are placed on top of the cake batter, allowing the cake to rise around the pears. Many recipes you will find online for this type of cake call for a springform cake pan. In my experience this is unnecessary. Just butter and flour your typical 9″ diameter cake pan. This recipe is simple and easy to throw in the oven and impress your guests.
Recipe for Italian Almond Pear Cake
Equipment: Hand mixer or standup mixer, cake pan
- 1 stick of butter
- 1/2 cup granulated cane sugar
- 2 eggs
- 3/4 cup almond flour or ground almonds
- 1/3 cup flour or an all purpose gluten-free flour
- 1/2 teaspoon ginger
- ½ teaspoon cinnamon
- 1/2 teaspoon vanilla
- 3-4 ripe pairs, peeled and cored and cut into large pieces (halved if possible)
- ½ teaspoon baking powder
- powdered sugar for garnish
- sliced almonds
- Heat oven to 350 degrees F
- Butter and flour a cake pan and set aside
- Cream butter and sugar
- Add the eggs one at a time
- Then add vanilla to the butter, sugar, egg mixture.
- Next, in separate bowl mix the flour, spices, and baking powder
- Then add the dry ingredients to the butter and sugar mixture.
- Once it is uniformly incorporated spread evenly into the bottom of the floured cake pan, it should only take up an inch or less
- Arrange pears on top of the batter, as the cake rises it will rise around the pears
- Bake in oven for 30 minutes and remove, add the almonds on top. Place back in oven for another 5-10 minutes until knife or tooth pick come out clean.
- Let it cool, remove from pan and sprinkle with powdered sugar.
If you like this kind of recipe you may also like :
Healthy Carrot Cake with macadamia nut frosting
These banana brownies are a marriage between my oat flour banana bread recipe and chewy chocolate brownies. Bananas are so abundant here on Hawaii Island. They are also extremely versatile and especially great with chocolate. This recipe features coconut oil, maple syrup, and oat flour instead of wheat, butter, and refined sugar. It uses organic cocoa powder instead of processed chocolate chips. These are a guilt free dessert. Eat em up! Use a little less oat flour if you’ like them to come out more gooey than cake like, try substituting a different flour if you’d like a smoother brownie mouth feel.
Banana Brownie Recipe
- 1 cup liquid coconut oil
- 3 cups mashed banana
- 2 teaspoons vanilla
- 4 eggs beaten
- 1 2/3 cups oat flour (ground oatmeal)
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/3 cup cocoa powder
- macadamia nuts for topping
- Preheat oven to 350° F.
- Oil 9 x 11 baking pan
- mash and measure bananas. I use a immersion (stick)
its done in 30 seconds. You can leave some chunks if you want the banana chunk vibe
- in a bowl combine all the ingredients starting with the liquid (oil, eggs, maple syrup, vanilla, banana).
- Then add the dry ingredients (salt, baking powder, cocoa powder and oat flour)
- Mix well and pour into pan
- Top with optional chopped macadamia nuts.
- Bake in oven for 25 minutes.
- Serve warm or cool!
These blueberry banana spelt muffins have become a staple in my household. I make a double batch and they still hardly last us through the week. Perfect for breakfast, a snack or dessert. The amount of sweetener can be adjusted to your taste, but I tend to reduce the amount of maple syrup or honey and add a little stevia. This recipe highlights the use of spelt flour in cooking. Below is a little more information on spelt.
Spelt (Triticum spelta) is a grass that originated in southeast Asia. A relative of wheat, spelt is thought to be the “wheat” that was used over 9,000 years ago, it is considered an ancient grain and has been referenced in the bible. It remained a favorite grain until the 19th century agricultural revolutions and the modernization of wheat strains.
Spelt is more easily digested than regular wheat and it has a reputation for helping people maintain good health. Additionally, it has more protein, fat and fiber than wheat, making it a a high-quality energy source. The gluten in spelt is of a different molecule pattern than that in modern wheat. Whereas, today wheat has been designed/bred to have a high gluten content, the character of the gluten in spelt has not been modified from its natural state.
According to the World’s Healthiest Foods website: “Spelt does not seem to cause sensitivities in many people who are intolerant of wheat.” This is why my sweeties begs me to make him spelt muffins – we are taking a break from regular old wheat. In baking, spelt behaves like whole wheat flour and has a wonderfully nutty but subtle flavor. In comparison to oat flour, rice flour, etc. which have strong flavor profiles, spelt makes a better wheat substitution.
Recipe for Blueberry Banana Spelt Muffins
- muffin tin
- 2 mixing bowls
- measuring cups and spoons
Yield: 6 large muffins, 12 small-medium muffins
- 1 1/2 cups white spelt flour
- 1/2 cup instant rolled oats
- 2 teaspoons baking powder (aluminum free)
- 1/2 tsp fine ground good salt (like Celtic Sea salt)
- 1/2 tsp cinnamon
- 2 eggs beaten
- 1/2 cup coconut oil (unrefined or refined) liquid form (but not hot)
- 1/3 cup honey (substitute maple syrup, or reduce the sweetener and add a few drops of stevia)
- 1 teaspoon vanilla
- 2 ripe bananas mushed well
- 1 1/2 cups blueberries, fresh or frozen
- Preheat oven to 350 degrees F
- Line muffin tin with coconut oil
- Mix wet ingredients well in medium bowl
- Mix dry ingredients well in separate smaller bowl
- Add dry ingredients to wet ingredient and mix well but do not over mix
- Fold in blueberries at the end
- Bake for 40-50 minutes at 350 degrees F for 6 large muffins. Reduce baking time to 20-30 minutes for smaller muffins. Baking time varies on environment, keep a close watch on your muffins looking for a firm golden-brown edge and top.
- Tooth pick should come out clean when inserted. Cool 5 minutes and remove from muffin tin.
- Enjoy these blueberry banana spelt muffins while still warm
I’ll have to brag for a moment here about the wonder of a variety of bananas called ICE CREAM BANANAS. It is a cross between Musa acuminata and balbisiana known as Blue Java. I know they don’t carry these in any supermarkets, they are even hard to find at the farmer’s market here in Hawaii. But you can usually find some trees at home depot for $7, plant it and wait about 1 to 2 years.
If you get the chance, you MUST try them. They are soft and creamy, with notes of vanilla and resemble ice cream when frozen! The have a blueish tint when they are un-ripe, and once they are yellow and very soft they are at their peak ripeness. These banana trees like to lean instead of standing tall, so beware before you plant them on the side of your path. Read more about ice cream bananas at this article from the Huffington Post.
Banana Ice Cream Instructions:
To make ice cream banana “ice cream”, all you need to do is peel several ripe ripe bananas and add to your blender or food processor and whip into a creamy creamy puree and chill in the freezer for 1-2 hours.
Obviously, any bananas will work. Just don’t use ones that are browning or very bruised. An easier way to enjoy the taste, is to simply peel and freeze the bananas and enjoy as a super simple, sweet and satisfying dessert. If left in the freezer longer, it will still be good but the consistency will crystalize. If you have an ice cream maker, you may want to take it a step further and prepare the bananas by churning it to decrease the crystals. I have used my Kitchenaid Ice cream attachment with excellent results. You can try adding coconut milk for a coconut ice cream banana ice cream.
This healthy carrot cake recipe is made with coconut oil, significantly less sugar, and goes great with macadamia nut frosting.
A few days ago, I told my hunny I would not try to make another carrot cake for his birthday. The first one I made for him, was huge, dense, moist, but dense, it took days to make our way through ½ of the leftovers and we ended up giving the rest to our dog. BUT, I couldn’t resist trying to make another, better, healthier and with less sugar. This one comes out, light, moist, and moderately sweet, so you can eat an entire piece and feel good.
Recipe for Healthy Carrot Cake:
Yield: This recipe makes approx. one 9 x 12 by 2 inch cake, 15 servings or so.
Ingredients for the cake:
- 2 cups organic white flour
- 2 teaspoons baking soda
- 2 teaspoons aluminum free baking powder
- ½ teaspoon celtic sea salt
- 4 eggs beaten well
- 1 ¼ cup organic coconut oil (liquid, if you melt it make sure it cools before adding)
- 1 ¼ cup brown cane sugar (to taste)
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots
- Preheat oven to 350 degrees.
- Oil glass baking pan with coconut oil
- Mix the dry ingredients well in medium bowl.
- In large bowl, add the beaten eggs, coconut oil, vanilla, and sugar.
- Gently mix in the grated carrots.
- Add, little by little, the dry ingredients to the wet.
- Lastly, add to oiled baking pan and bake for 40-50 minutes until the cake springs back when you poke with a finger or when toothpick inserted comes out clean.
Macadamia Nut Maple Syrup frosting
Yield: approx: 1 ½ cups
Ingredients for the frosting:
- 2 ½ cups macadamia nuts
- up to ¼ cup maple syrup
- 4 drops of liquid, alcohol free stevia
- 2 tablespoons + water
- Add mac nuts, add ½ maple syrup (2 tablespoons) and water to a good blender and blend on high .
- Next, taste for sweetness, add a few drops of stevia (not too many as it can enhance the flavor of maple syrup but too much can make it taste almost bitter).
- Add more maple syrup to taste.
This slight variation will allow you to feed a few more people. It is 1.5 times the recipe above. I also use maple syrup instead of sugar and add cinnamon and a bit more oil to give the cake more moisture.
Ingredients for the cake:
- 3 cups organic white flour
- 4 teaspoons baking soda
- 4 teaspoons aluminum free baking powder
- 3/4 teaspoon celtic sea salt
- 1 tablespoon cinnamon
- 6 eggs beaten well
- 2 3/4 cups organic coconut oil (liquid, if you melt it make sure it cools before adding)
- ⅔ cups maple syrup
- 2 teaspoon pure vanilla extract
- 4.5 cups grated carrots
From about July to October we have avocados raining down from a very old, tall large tree. Raining. Each morning during these months I pick up perhaps 20 avocados from the ground. I know for city dwellers this is an insane amount of avos. It’s almost like a money tree if you consider how much money people spend on avocados a year.
For 25 years of my life I never really cared for avocados thinking there we just another bland, fattening, caloric food that people were trending on. I would always give up my share of avocado to the next person that wanted them. My brother told me I was NUTs and one day, craving mousse (but abstaining from milk,) I came across the avocado mousse concept…and it was this dish that made me LOVE avocado.
This recipe is vegan, dairy-free and uses unrefined sugar. It is so luscious you will have a hard time putting it down.
If you like the idea of using chocolate with healthier desserts you may like to try my recipes for gluten-free chocolate beet brownies and my chocolate banana brownies
Recipe for Chocolate Avocado Mousse with Banana
Yield: 4-6 servings
- Avos (about 2 large)
- ¼ -½ cup cocoa powder (depending on the size of the avos)
- To taste honey or maple syrup, or stevia (ideally stevia is an addition to honey or maple syrup and allows you to use less of the honey or syrup by adding a few drops of stevia to bring out the sweetness).
- Bananas, sliced
- Add avocados and some of the cocoa powder to blender, add some of the sweetener
- Blend until smooth and give it a try for taste
- Add more cocoa powder and sweetener to taste
- Chill and serve with sliced bananas
I have made a lot of cookies in my life. I have also witnessed the reactions that cookies have on people. And I have been told by many friends, that these cookies, are “VERY good”. The banana in them is pronounced and the oatmeal is not. The texture is chewy, almost like a chocolate brownie cookie. Give them a try!!
Recipe for Chocolate Banana Cookies with Macadamia Nuts
Equipment: Oven and baking sheets
Yield: 15-24 cookies
- 2 cups oatmeal
- 1 and ¾ cups flour
- ½ to ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ cup raw organic extra rich cacao powder
- 1 cup chopped macadamia nuts
- 2 eggs (beaten)
- 1 teaspoon vanilla
- 1 cup butter softened
- 1.5 cups sugar
- 2 cups mashed/blended bananas
- Mix the dry ingredients in medium-large bowl (except for the mac nuts)
- In a separate bowl, mash the bananas or blend with a hand mixer and measure 2 cups
- Mix in the beaten eggs, butter, sugar, and vanilla to the bananas mixture
- Add the dry ingredients a little at a time to the wet ingredients and mix well
- Then, fold in the chopped mac nuts
- Place the mixed dough in the freezer and chill for at least an hour.
- Preheat oven to 350 degrees F.
- Drop 1 inch balls onto un-greased cookie sheets and bake for 10-15 minutes until the tops of cookies look done (the color changes from light brown to darker brown)
- Chill on cookie sheet and enjoy!
The Sapote “brothers” are my favorite type of fruit ever. Even though sapotes aren’t in the same families. Black sapotes (Diospyros digyna), are great for pudding-like texture and creaminess. Enjoy this as a healthy raw dessert or for breakfast if you allow your self to indulge in AM chocolate.
Black sapote pudding recipe
- 1 black sapote
- 4 bananas
- 1/3 cup cacao powder
- 2 tablespoons coconut butter
Cream together in blender, food processor or with a hand mixer, chill and enjoy!
This carrot apple beet ginger pulp bread recipe is the perfect way to use your juice pulp. I was inspired to make this recipe after watching so much good fiber go to waste from my carrot apple beet ginger fresh juice recipe. I created it by substituting the banana out for juice pulp in my healthy banana bread recipe. It is also gluten-free because I used fresh ground oat flour instead of wheat flour. You can use just carrot pulp, or just carrot apple pulp. But I would try experimenting with multiple combinations. A little bit of beet and ginger give the bread a zing. This bread will come out moderately dense, slightly chewy, and delicious.
Recipe for carrot apple beet ginger pulp bread
- 2 cups carrot pulp (if other flavorful pulps are mixed it even better – apple, beet, ginger, experiment with flavors. )
- ½ cup coconut oil (the softer the better, but make sure it is not hot- you don’t want to cook the eggs)
- ½ cup or less honey
- 2 eggs (room temperature so the coconut oil doesn’t solidify)
- 1 teaspoon vanilla
- 3 cups oat flour (freshly ground in your blender!)
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- Preheat oven to 375F and oil the baking dish (larger loaf pan, round cake pan or whatever.
- In a medium to large sized bowl, mix the wet ingredients (except for the pulp). First, add the eggs and beat, then the honey, the vanilla and then coconut oil.
- Next, mix the dry ingredients in a smaller bowl
- Then, slowly add the dry into the wet and slowly add the 2 cups of the juice pulp (the batter will be thick and stiff)
- Place into the baking dish and bake about 25-40 minutes depending on thickness. Done when golden brown on top and knife comes out cleanish.