We just bought our first house, so the moving has been HECTIC (read: living on more junk food than usual and without a refrigerator). Luckily, these are an exciting snack/dessert for the kids to break up the monotony!
tortillas, ripped into chip pieces (I used corn for me, flour for kids)
sprinkles (optional, I skipped for me)
Preheat oven to 350.
Tear tortillas into chip size pieces. Spread out evenly on a baking sheet covered with parchment paper.
Sprinkle cinnamon and sugar evenly across tortillas.
Bake 10-15 minutes, until tortillas start to crisp, bubble, and brown. That’s the good stuff!
My husband’s favorite cookie is the snickerdoodle, and for good reason! They are full of delicious, cinnamon goodness. Enjoy!
2 cups almond flour
1 1/4 cup granulated sugar/swerve
1 tsp cream of tartar
1/4 tsp baking soda
1/2 cup softened salted butter or unsalted + 1 tsp salt
1 tsp vanilla
For the Cinnamon Sugar Mixture:
Note: granulated swerve or other alternative sweetener works fine, but you’ll have to dust your cookies in the cinnamon mix afterwards instead of before cooking. I’ve noticed erythritol just dissolves into the cookie if it’s coated on beforehand.
1/8 cup granulated sugar/sweetener
1 tbsp cinnamon
Preheat oven to 350.
In a large mixing bowl, cream butter with granulated sweetener until light and fluffy, about 5 minutes.
Add in eggs and vanilla and mix for 1-2 minutes until incorporated.
Add in almond flour, cream of tartar, and baking soda and mix until well combined.
optional, but recommended: move dough to refrigerator for 20-30 minutes. This makes rolling balls easier.
In a smaller bowl combine sugar and cinnamon and mix. If you’re using regular sugar, you can roll into 1 inch balls and coat the cookies well in the mixture. If not, wait and coat after baking.
Place balls on parchment paper on 2 large baking sheets and bake for 14-17 minutes or until the edges are just starting to brown.
Some nights I just want to throw stuff into my small 2 quart crockpot and have a warm drink for the kids when we wake up. This recipe is a great, low effort take on a classic winter comfort drink, and so easy!
1/4 cup cocoa powder
1/4 cup granulated sweetener
1/4 tsp salt
1/4 tsp vanilla extract
cream, milk, or nut milk
(optional) 1 tbsp honey, maple syrup, or date syrup for depth of flavor
(optional) 1/4 tsp beetroot powder–my kids like to have pink cocoa 🙂
Combine cocoa powder, salt, sweetener, beet powder, and syrup/honey in crockpot.
Fill crockpot to the top with water. Whisk as well as you can (it won’t incorporate perfectly) and set crockpot on low overnight.
In the morning add vanilla extract. Blend in a bullet or use immersion blender for frothiness.
Spoon into mugs and serve with cream, milk, or nut milk and a sprinkle of cinnamon.
This is a wonderful blend of nostalgic fall flavors mixed into one nutty, sweet slice. Everything easy, leftover, and extra, not already used in a recipe or set aside for something to be cooked later, thrown into one pan of magic. We made this for Thanksgiving breakfast. It can be dessert. It pairs wonderfully with a cup of coffee, although the kids preferred milk.
There is no crust. There is no fuss. Simply mix it all together, pour it in a pan, and bake!
2 cups pecans, chopped
3/4 cup brown sugar/swerve
2-3 carrots shredded
1-2 large apple, shredded
1 tbsp instant coffee
1 tbsp cinnamon
1 tsp pumpkin spice
3 tbsp oil, plus more for greasing
1 tbsp molasses, 1 tbsp honey (optional)
1/8 cup coconut or almond flour (to thicken)
1 tbsp flaxseed
Preheat oven to 375.
Shred apple and carrot with a food processor or cheese grater.
In a large bowl mix carrot, apple, pecans, sweeteners, flour, flaxseed, spices, and coffee. Taste (make sure you like it!) Adjust to taste.
Add oil and eggs. Mix well.
Spread into greased pan or baking tin. Bake 40-45 minutes or until visibly set.
This quick, easy to do strudel topping is a magical accompaniment to many classics: cheesecake desserts, muffins, pumpkin pie custard, yogurt, whipped cream and berries…the possibilities are limited only to your imagination!
1/4 cup brown swerve/sugar
1/2 cup almonds
1 cup pecans
1/4 tsp salt
1/2 tsp cinnamon
Combine in food processor and pulse until smooth. Sprinkle on desired dessert and enjoy!
I loooooooove pumpkin pie. Seriously. It evokes fond memories of Thanksgivings and Christmases from years past, always at my grandma’s house.
Honestly, though, sometimes I don’t feel like baking a pie. It’s easier to put it all in a crockpot, add some toppings, and be done with it. Plus, with the addition of an easy strudel and whipped cream or yogurt, I don’t even miss out on the pie! I won’t lie and say that it’s as good as pie, because let’s be honest, nothing is as good as pie, but it’s very close.
It’s also nice to have the oven free to prepare other dishes. I don’t know about you, but my family always has a ton of dishes waiting in line to go in the oven.
I use a small crockpot for this. If you want to serve this for a large gathering, simply double the recipe.
1 can pumpkin puree
8 tbsp avocado oil, or melted coconut oil, butter, ghee, other cooking fat of choice
1 cup granulated sweetener (stevia, erythritol, monkfruit)
4 tbsp honey (optional)
1 tbsp molasses
1/4 cup coconut flour
1 tsp vanilla or maple extract
1/8 tsp salt
1 tsp pumpkin pie spice or 1 tbsp cinnamon + 1/8 tsp allspice + 1/8 tsp nutmeg
Whisk or blend eggs until thick and foamy.
Beat in sweetener.
Add vanilla/maple extract and pumpkin puree and beat.
Add coconut flour, spices, salt, and oil. Beat until well mixed.
Optional: At this stage my kids are starting to get mad and impatient that they can’t eat it for hours. Scoop a small amount into a microwave safe container (such as these silicon ramekins) and microwave for 1 minute and serve to the impatient ones.
Pour mixture into crockpot and wiggle a little to distribute evenly. Insert a paper towel underneath the lid to collect condensation. Set crockpot on low.
Cook 2:30-3:00 hours. Mine usually takes 3xaround 2 hours and 40 minutes.
Serve with this strudel, this whipped cream, a dollop of vanilla ice cream, yogurt, or kefir.
I know my spice blend isn’t technically pumpkin spice, but I prefer it in some ways. I like the cinnamon to be prominent and here’s some heresy for you: I don’t really like the overpowering notes of ginger or clove in some traditional pumpkin spice mixes.
Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.
If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.
1/2 cup pecans, chopped or ground
1/4 cup almond meal or flour
1/4 cup pumpkin puree
1/4 cup almond (or other) milk
7-10 stevia drops
Dash of salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)
1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.
2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.
Stir in maple syrup. Remove from heat.
Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.
I never liked apple pie as a kid in spite of wanting to. Every time I tried it something about the texture of the apples was never quite right to me; they would be partially crunchy with peels still clinging to the sides. Finally I’ve learned what I didn’t like about it! Crunchy cooked apple isn’t for me.