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
- 2 eggs
- 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.
- Allow to cool and serve.
My kids love berries, I love berries. We all love berries. Sometimes you just gotta have some berries.
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For the crust:
- Preheat oven to 400°.
- In a large mixing bowl, melt butter. Add egg and lemon extract and whisk with a fork. Add dry ingredients and combine well.
- Line a small baking pan with parchment paper or grease with butter. Flatten batter mixture into the bottom of the pan evenly. Bake for 15 minutes.
- In a small pot, combine butter, swerve, and raspberries. Cook for 10-15 minutes to remove some of the water and create a syrup.
- In your mixing bowl, melt butter. Add lemon extract, swerve, almond flour, and salt.
- Remove raspberries from heat and allow to cool a little bit. Remove crust from oven. Once the raspberries have cooled a little bit, pour over crust.
- Add crumble mixture over the top. Bake for 15 minutes.
- Remove from oven and allow to cool. Enjoy!
Last night I was making hot cocoa and happened to taste my mixture right before I added the cocoa powder–oh my! It tasted like a warm, frothy version of buttercream ice cream.
There is no coffee in this, but I didn’t know what else to call it. There IS, however, lots of almond milk and deliciousness!
Sweet Buttercream Comfort Drink
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
We use Kerrygold
Optional, I like it with and without
Method 1: quick mix
Microwave almond milk for 2-3 minutes.
Add butter, vanilla, and sweetener. Blend until frothy.
Method 2: stovetop
Stovetop is ideal for bigger batches. Pour almond milk into a pot and warm over medium heat.
Add butter and sweetener and whisk. Mixture should become frothy as it combines.
Add vanilla and remove from heat. Pour into mugs and enjoy.
This is also delightful with a dash of cinnamon. Happy Holidays!
Total Time: 4m