Maybe it’s all the autumn activities or just the season of our lives, but we’re probably not alone in feeling like a squirrel on a sugar-high. Scattered. Busy. Trying to maintain a mental map of the yards where we hid our nuts. Okay, maybe not the last one.
Still, the increase in activity, even if just shopping on Early Prime Days, tends to lend itself to eating more snacks. And that’s okay. Let’s try to have some that land on the healthier side of the spectrum. Here are healthy, plant-based fall snacks that run the gamut from no-bake and about 10 minutes to delicious, baked goods that might have you salivating at the ding of the timer after 45 minutes of somewhat patiently waiting at the oven door.
Gold Mine Pudding
Celebrity Couple! Choco-cado Cookies
The Anytime Warm Apple Crisp
Gluten-free Cashew Coconut Bread
10TV Recipe: Cocoa-Maca Energy Balls
Just another Mochi Monday
Chocolate Chunk Tahini Cookies
‘Nacho’ Average Nachos
Death-by-Chocolate Zucchini Bread
Roasted Root Vegetables
For a moment it seemed like we were putting TOO much chocolate into this recipe. Then we realized how ridiculous of a thought that was – there’s almost never too much chocolate :D. This amazing zucchini bread will tame any chocolate craving with its brownie-like texture. Bonus: it’s gluten-free!
Prep time: 15 minutes
Bake time: 45-50 minutes
1 cup gluten-free all purpose flour
1 cup almond meal
1/3 cup coconut or date sugar
1/2 cup cacao or cocoa powder
3.5oz dark chocolate bar, chopped
1/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp sea salt
2 organic eggs
1.5 medium zucchini, chopped
3 small apples, chopped
2 tbsp melted coconut oil or organic butter
1 tsp pure vanilla extract
Preheat oven to 350 degrees F and grease loaf pan. In a large bowl add almond meal, flour, sugar, cacoa/cocoa powder, dark chocolate chips, baking soda & baking powder, and salt. Combine & mix well. Melt coconut oil or butter. Boil apples in water, enough to cover bottom of the pot) and allow to cool for about 5 minutes.
Once cooled, put apples into high-speed blender with chopped zucchini and blend. Discard cooking water.
In a smaller bowl, add eggs and beat with whisk. Add apples and zucchini, coconut oil or butter, and vanilla extract. Combine ingredients by mixing and then fold wet ingredients into dry ingredients.
Pour batter into loaf pan and bake for 45-50 minutes or until knife inserted in middle comes out clean. Remove from oven and cool on wire rack for 20 minutes. Store bread in air-tight container in fridge for up to 3 days. Freeze bread if desired.