Super Easy Dessert Chips (gluten free optional)

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!

Ingredients:

  • tortillas, ripped into chip pieces (I used corn for me, flour for kids)
  • sugar
  • cinnamon
  • caramel syrup
  • sprinkles (optional, I skipped for me)

Directions:

  1. Preheat oven to 350.
  2. Tear tortillas into chip size pieces. Spread out evenly on a baking sheet covered with parchment paper.
  3. Sprinkle cinnamon and sugar evenly across tortillas.
  4. Bake 10-15 minutes, until tortillas start to crisp, bubble, and brown. That’s the good stuff!
  5. Remove and let cool.
  6. Add caramel sauce and sprinkles and enjoy!

Simple Snickerdoodles (gluten and grain free)

My husband’s favorite cookie is the snickerdoodle, and for good reason! They are full of delicious, cinnamon goodness. Enjoy!

Ingredients:

  • 2 cups almond flour
  • 1 1/4 cup granulated sugar/swerve
  • 1 tsp cream of tartar
  • 1/4 tsp baking soda
  • 2 eggs
  • 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

Directions:

  1. Preheat oven to 350.
  2. In a large mixing bowl, cream butter with granulated sweetener until light and fluffy, about 5 minutes.
  3. Add in eggs and vanilla and mix for 1-2 minutes until incorporated.
  4. Add in almond flour, cream of tartar, and baking soda and mix until well combined.
  5. optional, but recommended: move dough to refrigerator for 20-30 minutes. This makes rolling balls easier.
  6. 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.
  7. 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.
  8. Remove from oven and allow to cool.
  9. Enjoy!

Thanksgiving Carrot Apple Pecan “Pie” (gluten and grain free)

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!

Ingredients:

  • 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
  • 2 eggs
  • 1 tbsp molasses, 1 tbsp honey (optional)
  • 1/8 cup coconut or almond flour (to thicken)
  • 1 tbsp flaxseed

Directions:

  1. Preheat oven to 375.
  2. Shred apple and carrot with a food processor or cheese grater.
  3. In a large bowl mix carrot, apple, pecans, sweeteners, flour, flaxseed, spices, and coffee. Taste (make sure you like it!) Adjust to taste.
  4. Add oil and eggs. Mix well.
  5. Spread into greased pan or baking tin. Bake 40-45 minutes or until visibly set.
  6. Allow to cool and serve.