And we do mean anytime…it’s wonderful for dessert and breakfast (try it with some added pecans or walnuts!). Have it in the cold winter months and the early days of spring. Enjoy it on a holiday or any day. This is dish is so versatile and easy to make, it’s perfect for everyday and special occasions. Load a 15-20 minute music playlist or podcast and that’s about all the prep time you’ll need in order to be rewarded about 40 minutes later with a warm, cinnamon-y apple crumble.
Prep time: 15-20 minutes
Cook time: about 40 minutes
Yields 13 x 9 oven-safe baking dish
12 medium-large apples
1 1/2 cups gluten-free flour
1 1/2 cups organic oats
1 cup organic butter or coconut oil
1/2 cup coconut sugar or maple syrup
1 tbsp cinnamon
Pre-heat oven to 350 degrees. Remove apple cores and chop apples into about 1/2 inch pieces. Put apple bits into medium pot with 1/2 tbsp cinnamon about 1/2 cup water and heat to soften, about 10-15 minutes. Next create the crisp topping by combining flour, oats, butter or coconut oil, sugar or maple syrup, and 1/2 tbsp cinnamon. Use a fork (or your clean fingers) to mash the cold butter or coconut oil into the oat mixture until it looks like coarse crumble bits. Carefully place apple pieces into 13 x 9 baking dish. Spoon and spread the crumble mixture on top of apple bits until evened out. Place baking dish in oven and bake about 40 minutes or until topping is golden brown and sides bubble. Bonus: this dish pairs exceptionally well with some (non-dairy) vanilla ice cream. Enjoy!
When celebrities get together, the press loves to dub them with a cute and catchy portmanteau; Brad Pitt and Angelina Jolie’s ‘Brangelina’ being one of the most well-known. Well they need to move over because chocolate and avocado or ‘Choco-cado’ have once again proven themselves a yummy pairing, deserving of the spotlight. We’ve already seen them come together for a delectable pudding and we’re starting to think these two are suited for a long-term, possibly exclusive, relationship.
Do you know what this means? In less than 15 minutes, this recipe makes it possible to fully enjoy some dark, rich cacao along with some creamy, (healthy) fatty avocado in a fudgy cookie form. It doesn’t even have flour!
“Incroyable!” say the French readers. “Ausgezeichnet!” say the Germans. And you? Well, you may have your mouth too full of cookies to exclaim anything. That’s okay, we can all envision the look of bliss crossing your face.
Let’s dive in, shall we?
Prep time: < 5 minutes
Baking time: about 8-10 minutes
- 1/2 cup dark cacao or cocoa powder (we used Nativas Naturals cacao powder)
- 2/3 cup ripened avocado flesh, mashed
- 1/4 to 1/2 cup coconut sugar, depending on your desired sweetness
- 2/3 of bar dark chocolate, cut into small chunks (we used a chocolate bar with 88% cocoa content)
- 1 egg (or 1 tbsp ground flaxseed and 2.5 tbsp water mixed together as vegan egg-less option)
- ½ tsp. baking soda
Preheat oven to 350°. With a hand mixer/food processor/vivacious Vitamix blend avocado and coconut sugar, then egg. Add cacao powder and baking soda to mix and then stir in dark chocolate chunks. Try not to salivate over the bowl. Use coconut oil to grease baking pan; dollop cookie dough mix on pan and flatten with spoon. Bake for 8-10 minutes and then cool them down; unlike most cookies, these taste better after 30 minutes or so in the fridge. Makes 10-12 cookies.
P.S. Not gonna lie, we made these babies into ice cream (dairy-free) sandwiches. More on that later 🙂