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Fruity Treats

Grapefruit Ginger Muffins (paleo & nut-free)

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These healthy Grapefruit Ginger Muffins are light, fluffy, wonderfully bright, and absolutely delicious. They are super easy to make, whip up in just one bowl, and made with only 9 simple, real ingredients! These muffins are perfect for winter or spring when grapefruits are at their best! This is a surprising muffin flavor you don’t want to miss!

What Do These Grapefruit Ginger Muffins Taste Like?

These Grapefruit Ginger Muffins are a super light and fluffy, but moist, muffin. The crumb is springy and airy and just perfectly sweet. It is flavored with fresh grapefruit juice and grapefruit zest which adds brightness and a hint of tangy sweetness to the muffins. The grapefruit is complemented by freshly grated (or powdered) ginger to give more depth and boldness to the delicate grapefruit flavor. These muffins taste like a light cake that has been kissed by grapefruit and ginger. The muffins are topped with a grapefruit zest spiked sparkly sugar mixture which creates a deliciously addicting crunchy and flakey muffin top.

This muffin is such a great way to celebrate the grapefruit, which are best from mid-winter to late spring. I always go for pink grapefruit, such as Rio Red, as I find it to be the sweetest and juiciest, but feel free to use any type of grapefruit that you like!

What Ingredients Are Used to Make These Grapefruit Ginger Muffins?

These muffins are so delicious and secretly made better-for-you! The recipe contains no refined sugars, flours, or oils. They are refined sugar free and also nut free! These muffins are paleo-friendly meaning they contain no gluten, grain, or dairy. Plus they are made with only 9 total ingredients! Here’s a look at the ingredients you’ll need and some substitutions/variations.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives the muffins moisture without feeling heavy! It’s neutral in flavor which lets the delicate grapefruit and ginger shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – To make the muffins fluffy
  • Grapefruit – You’ll need about 1 medium, ripe grapefruit to get 1/4 cup of juice and lots of zest. Don’t skip on the zest! I know it’s tempting, but it really adds so much flavor. This microplane makes zesting super easy and it’s dishwasher safe!
  • Ginger – Such a great flavor to pair with the grapefruit. It enhances the delicate citrus flavor and adds a great warming quality which is so perfect for wintertime or chilly spring days. Use freshly grated or powdered ginger.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives the muffins a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder  – Leavens the muffins making them light but still moist!
  • Salt – To add balance to the muffin flavors.

How To Make Grapefruit Ginger Muffins

These muffins are a breeze to make! The batter is made in just one bowl and bakes up in under 20 minutes! You can go from empty mixing bowl to muffin filled cooling rack in just about 30 minutes. Here’s a look at the steps:

  1. Zest, then juice the grapefruit. I always mention this step because zesting an already halved and juiced citrus is never fun. And if using fresh ginger, go ahead and grate that as well with the zester. This is the one I use.
  2. Make the zesty sugar topping. Just mix a coarse sugar such as turbinado, demerara, or organic cane sugar (what I used) and mix together with 1 packed teaspoon of grapefruit zest with the tips of your fingers until the zest is evenly distributed. (See photo below.)
  3. Make the batter.
    1. Mix the coconut sugar, avocado oil, and eggs together. 
    2. Then add grapefruit juice and zest.
    3. Stir in dry ingredients.
  4. Distribute batter into muffin liners. I like my muffins tall, so I make 8 muffins with this batter. You can easily make this into 9 muffins if you prefer a shorter muffin.
  5. Top muffins with zesty sugar.
  6. Bake! I start off baking muffins in a hotter oven, 375 degrees, to help fluff them up and give them some height. Then after 10 minutes, reduce the oven temp to the standard 350 to keep a soft and moist interior.
  7. Cool & enjoy!

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

These Grapefruit Ginger Muffins are such a unique but incredibly delicious flavor combination for a baked good! They are moist but fluffy and light, and kissed with tangy sweet grapefruit and bold ginger flavors. They are the perfect way to brighten up your winter days and enjoy straight through spring while grapefruit are still at their best. These muffins are a seasonal delight and as they are made healthier, they are the perfect anytime treat! But I will say, they are exceptional alongside a warm frothy beverage.

I can’t wait to hear how you like them!

paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free

Looking for More Muffins? Check these out.

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Grapefruit Ginger Muffins

These healthy muffins are a great way to enjoy the tangy sweet winter-to-spring citrus, the grapefruit! These Grapefruit Ginger Muffins are super easy to make, incredibly delicious, and the perfect anytime snack! They are light and fluffy, but moist and kissed with grapefruit and ginger. Made in just one bowl with 9 real, simple ingredients!

Paleo (gluten/grain/dairy free), nut free, refined sugar free

Ingredients

Zesty Sugar Topping

  • 2 tbsp coarse sugar such as organic cane sugar, turbinado, or demerara
  • 1 packed tsp grapefruit zest

Wet Ingredients

  • 3/4 cup (114 grams) coconut sugar
  • 1/3 cup (74 grams) avocado or olive oil (or sub coconut oil, melted and cooled)
  • 2 eggs ideally room temp
  • 1/3 cup (94 grams) freshly squeezed grapefruit juice
  • 1 packed tbsp grapefruit zest

Dry Ingredients

  • 1 1/4 cup + 1 tbsp (169 grams) cassava flour spooned and leveled
  • 1/4 cup (30 grams) tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp powdered ginger or 1 tsp freshly grated ginger
  • 1/2 tsp salt

Instructions

  1. Heat oven to 375 degrees and prepare a muffin tin by greasing with additional oil/cooking spray or lining with muffin liners.

  2. Zest, then juice the grapefruit. Only zest the colorful upper layer of the grapefruit peel without getting down into the white pith layer.

  3. Make the zesty sugar topping by mixing the coarse sugar of choice with 1 packed teaspoon of grapefruit zest in a small bowl with the tips of your fingers, set aside. (See photo in post.)

  4. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the coconut sugar, avocado oil, and eggs together until well mixed and frothy.

  5. Add the grapefruit juice and zest and mix until everything is well incorporated.

  6. Add in all the dry ingredients and mix until just fully incorporated. Scraping down the sides and bottom of the bowl once or twice during mixing to ensure ingredients are evenly distributed and avoid overmixing.

  7. Using a large cookie scoop (or spoon) distribute the batter evenly into 8-9 muffin cups. (Makes 8 tall or 9 short muffins.)

  8. Sprinkle the zesty sugar mixture on top of the muffins.

  9. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 7-9 minutes. Testing for doneness with a toothpick. Toothpick should come out clean except for a few moist crumbs.

  10. Remove from oven and let cool in muffin tin for at least 5 minutes before transferring to a wire rack to let cool completely.

Recipe Notes

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

Helpful Kitchen Tools (affiliate links): muffin pan, microplane (zester/grater), silicone spatula, kitchen scale, eco-friendly muffin liners

Ingredient Subs/Variations:

Avocado Oil - Sub olive olive or melted/cooled coconut oil for avocado oil in equal amounts. For a no-coconut flavor, used refined coconut oil instead of virgin. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Meyer Lemon Pound Cake (paleo)

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This Meyer Lemon Pound Cake is a wonderfully fluffy but moist cake made with Meyer lemon juice and lemon zest to give it that big, fresh lemony flavor. It’s a deliciously comforting but bright cake topped with a simple creamy Honey Lemon Glaze. It is so easy to make and made healthier using real, whole ingredients! It’s a delicious way to brighten up those winter days and celebrate the citrus season. Don’t have Meyer lemons? Just use regular lemons instead!

What Does This Meyer Lemon Pound Cake Taste Like?

This secretly healthier Meyer Lemon Pound Cake is everything you could hope for from a conventional Pound Cake. The cake texture is moist and soft with a dense chewy crumb. It’s rich and buttery, but because it is made from whole ingredients it does not feel heavy or overindulgent in the least! The lemon juice and lemon zest add a beautiful refreshing brightness – like a glass of lemonade on a hot day. This is basically like the winter version of that – a comforting and satisfying cake, with a zing!, to brighten those chilly days. This Meyer Lemon Pound Cake is just perfectly sweet that it can be enjoyed basically any time of day – as breakfast, an afternoon pick me up, or even dessert!

Why Is It Called Pound Cake?

A conventional Pound Cake is named for the ingredients used in the original recipe: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. Most modern recipes for Pound Cake do not use this original ratio but still use a hefty amount of butter, refined sugar, and sometimes cream cheese or sour cream to achieve the same dense texture. This recipe is a healthified take, it’s still rich, buttery, and perfectly sweet but made with better-for-you ingredients!

Can I Use Regular Lemons Instead of Meyer Lemons & What’s the Difference?

Yes, feel free to use regular lemons instead of Meyer if you cannot find them! I use Meyer lemons for this recipe because our mini tree finally produced several good ones this year and a Meyer Lemon Pound Cake sounded like the perfect way to enjoy them in all their glory.

Meyer lemons are different from regular lemons as they have a thin and edible skin. They are also slightly sweeter (less acidic) than your average lemons, which is what makes them so perfect for baking. (And also why people go so crazy for them.) Meyer lemons have a short season, typically from late November to early March (in California) so if you see them in stores I highly recommend giving them a try if you haven’t had them!

What Ingredients Are Used to Make This Meyer Lemon Pound Cake?

This recipe is made better-for-you as it is made with no refined flours, sugars, or oils. It’s paleo-friendly meaning it’s gluten, grain, dairy, and refined sugar free. To get that rich, buttery Pound Cake texture and flavor I use cashew butter as the base fat. I also give an option to use ghee instead – the ghee gives the baked cake a bit more of vibrant yellow color. Of the two I preferred the cashew butter, but the ghee version is a bit more aesthetic. Either way is delicious, so just choose whatever suits your dietary needs, budget, or current pantry! There are 2 different fats and 2 different sweeteners in this recipe which may seem odd, but trust me, they each serve their own purpose. Here’s a look at the ingredients used and some possible substitutions/variations.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Cashew Butter – The base fat for this Pound Cake and gives it a similar rich texture and flavor to butter. Choose a cashew butter that is made with only one ingredient (no added oils or sugar). I used Artisana Cashew Butter. Substitute ghee instead of cashew butter if you prefer.
  • Maple Syrup – Gives a touch more sweetness and moisture to the cake.
  • Avocado Oil – This gives additional moisture to the cake without making it feel too heavy. Feel free to sub olive oil or melted and cooled coconut oil instead!
  • Eggs – To make the loaf fluffy!
  • Lemon Juice & Zest – To give it that beautiful bright lemon flavor. Even though it may be tempting, don’t skip the zest! It really adds a lot of extra lemony-ness.
  • Almond Flour – Gives the perfect dense but light and chewy texture. I use and love Bob’s Red Mill’s Super-Fine Almond Flour.
  • Tapioca Flour – Helps thicken the batter without having to add too much flour.
  • Salt – To bring out the lemon flavor and balance the sweetness.
  • Baking Soda – This lifts the batter, helping it rise and brown.

How To Make This Meyer Lemon Pound Cake

This recipe is incredibly easy to make! The batter whips up in a breeze and the glaze comes together in a flash. Here’s a look at the steps:

  1. Zest, then juice lemons to get 1/4 cup. Because zesting a juiced lemon half is an easily avoidable hassle. A mistake I have made many times.
  2. Mix the dry ingredients together. This helps keep the loaf fluffy, prevents over-mixing, and the formation of uneven ingredient lumps from developing in the cake.
  3. Mix together the sugars and oils. 
  4. Beat in eggs one at a time.
  5. Add lemon juice and zest.
  6. Stir in the dry ingredients. 
  7. Pour into a prepared loaf pan. 
  8. Bake! I recommend covering the loaf pan after 25 minutes in the oven. This loaf is dense and takes a while to bake, so covering it prevents the crust from getting too brown.
  9. Make the glaze while the loaf is cooling.
  10. Glaze, slice, & enjoy!

This Meyer Lemon Pound Cake will keep at room temperature, covered for 2-3 days, slicing as you are ready to enjoy. Afterwards, slice into portions and keep in a freezer for longer storage.

This Meyer Lemon Pound Cake is so wonderfully rich and buttery but still zesty, bright, and refreshing. Topped with a perfectly creamy glaze to really make this cake so heavenly. And it’s made healthier! It’s just magical and honestly, it’s just so unbelievably good you’ll have to make it see for yourself!

paleo friendly (gluten/grain/dairy free), refined sugar free

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Meyer Lemon Pound Cake

This is the perfect healthier Pound Cake! It's bright and zesty, rich and buttery, and just perfectly sweet without feeling heavy or over-indulgent. The perfect way to celebrate the winter citrus season!

paleo friendly (gluten/grain/dairy free), refined sugar free

Course Breakfast, Snack

Ingredients

Dry Ingredients

  • 2 1/2 cups almond flour (225 grams)
  • 1/2 cup tapioca flour (60 grams)
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup cashew butter (85 grams) or sub ghee (63 grams)
  • 1/4 cup maple syrup (76 grams)
  • 1/4 cup avocado oil (61 grams) sub olive oil or melted & cooled coconut oil
  • 3 eggs
  • 1/4 cup lemon juice freshly squeezed (about 1 lemon)
  • zest from 2 lemons (about 1 tbsp)

Lemon Honey Glaze

  • 1/4 cup coconut butter (36 grams)
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration (optional)

Instructions

  1. Zest the lemons, then slice and juice to get 1/4 cup.

  2. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  3. In a medium bowl mix together all the dry ingredients until well incorporated.

  4. In a large bowl, or in the bowl of a stand mixer, mix together the coconut sugar, cashew butter, maple syrup, and avocado oil until well mixed and bubbly.

  5. Beat in the eggs one at a time, waiting until each egg is fully incorporated before adding the next.

  6. Add the lemon juice and zest and stir until well combined.

  7. Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated. Scrape down the sides and bottom of the mixing bowl, using a silicone spatula, once or twice during mixing to ensure even distribution of ingredients.

  8. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  9. Bake for 25 minutes, then loosely cover the top of the pan with aluminum foil to prevent too much browning.

  10. Bake for 58-60 minutes total or until top is firm and springy, the inside of the crack should look baked and moist, but not wet. Test for doneness with a toothpick, it should come out clean except a few moist crumbs.

  11. Remove from oven and let cool in the pan on a wire rack.

  12. Meanwhile, make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  13. Once cake has cooled (for at least 10 minutes), remove from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly across the top. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!

Recipe Notes

This cake will keep at room temperature, covered for 2-3 days, slicing as you are ready to enjoy. Afterwards, slice into portions and keep in a freezer for longer storage.

Helpful Kitchen Tools (affiliate links): loaf pan, silicone spatula, kitchen scale

Ingredient Subs/Variations:

Cashew Butter - Use any thick and creamy nut/seed butter you like, preferably one containing only one ingredient (no added sugars or oils). I find cashew butter to be the perfect nut butter for this recipe as it has the most neutral flavor and will not overpower the delicate lemon flavor. Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

Ghee - Sub ghee for cashew butter to get a brighter yellow color in the finished cake. This also gives a slightly more buttery flavor than cashew butter. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

 

Orange Chocolate Chip Coffee Cake (paleo & nut-free)

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An incredibly delicious winter-inspired coffee cake that is quick and easy to make and made healthier! A light and fluffy, but moist, cake made with orange juice and orange zest, studded with dark chocolate chips, and topped with a thick streusel layer. The perfect treat to go alongside your favorite warm beverage and guaranteed to brighten up those winter mornings. 

What Does This Orange Chocolate Chip Coffee Cake Taste Like?

This coffee cake is inspired by the classic flavor combination of chocolate and orange! It’s the perfect celebration of winter. The cake is light and airy, but still soft and moist and spiked with a hefty dose of (ideally) freshly squeezed orange juice and orange zest to give it a true orange flavor which is complemented by a heavy hand of dark chocolate chips. Then topped with a simple, but addictingly delicious streusel top, because a coffee cake is always better when there’s something fun on top. This seasonally inspired coffee cake is just perfectly sweet, sunny and bright from the orange juice and zest, but balanced with the richness of the dark chocolate to make it bright but comforting. Just want we need come wintertime! This coffee cake is wonderful as a sweet breakfast, coffee or tea accompaniment, or afternoon pick me up!

What Ingredients Are Used to Make This Orange Chocolate Chip Coffee Cake?

This coffee cake is made better-for-you as it contains no refined sugars, flours, or oils.  It’s paleo-friendly meaning it’s gluten, grain, and dairy free. And it’s also nut-free! It’s made with only 10 real, simple ingredients! Here’s a look at the ingredients you’ll need and some possible variations/substitutions.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives moisture to the cake without making it feel heavy. It’s neutral in flavor so it lets the orange flavor really shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – Make the cake fluffy. Ideally use pasture-raised eggs.
  • Orange – To give this a really wonderful orange flavor, freshly squeezed orange juice and the zest from a whole orange is used. You’ll need about 1 large or 2 medium oranges to get 1/4 cup of juice. And although it may be tempting, I do not recommend skipping the orange zest, it really makes a difference in the cake flavor.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives this coffee cake a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Makes the cake light and airy.
  • Salt – To counterbalance the sweet and bring out the chocolate and orange flavors.
  • Nut/Seed Milk – Use any milk that you have on hand! This gives the cake some additional moisture and lightness.
  • Chocolate Chips – Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s Extra Dark Baking Chips because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Coconut Oil – To make the streusel top coconut sugar, cassava flour, and a bit of salt is mixed together, then coconut oil is mashed into the dry mixture to create a wet sandy texture. Use refined coconut oil if you want a no-coconut flavor. Ghee or any dairy-free butter substitute will likely work as well.

How To Make Orange Chocolate Chip Coffee Cake

This healthified coffee cake is so incredibly easy to make! It takes only about 10 minutes to prep and then bakes up in just over 30 minutes! And while this does require a few extra dishes this coffee cake is definitely worth the juice squeezing. Here’s a look at the steps:

  1. Zest the orange, then juice it to get 1/4 cup. This may take 1-2 oranges.
  2. Make the streusel top by mixing together the dry ingredients, then mashing in the coconut oil with a fork or pastry cutter. Set aside.
  3. Make the coffee cake batter. First mix the coconut sugar, avocado oil, and eggs until frothy. Then add the orange juice and zest, mix again. Add in the dry ingredients. Then add the nut/seed milk to thin and smooth out the batter.
  4. Stir in the chocolate chips. I like to use 1/2 cup chocolate chips in the batter and reserve 1/4 cup to scatter over the top of the streusel.
  5. Pour batter in the baking dish. 
  6. Sprinkle streusel over the top of the batter. And additional chocolate chips and more orange zest if you like (which I highly recommend).
  7. Bake! For just about 30 minutes.
  8. Let cool, slice, and enjoy!

This Orange Chocolate Chip Coffee Cake will last at room temperature in an airtight container for about a day or so. Afterwards, store in the freezer for longer storage.

This seasonally inspired, wintery coffee cake combines the classic flavor combination of chocolate and orange. It is the perfect mix of bright and zesty orange flavor with deep dark chocolate notes in a delicious, healthified coffee cake! While it may seem fancy, this no-fuss recipe is so easy to make and unpretentious and a delicious way to celebrate citrus season. If you’re a fan of orange and chocolate you are bound to love this coffee cake. And I can’t wait for you to try it out!

More Coffee Cake Recipes!

paleo friendly (gluten/grain/dairy free), nut free, refined sugar free

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Orange Chocolate Chip Coffee Cake

This Orange Chocolate Chip Coffee Cake is super simple to make but feels a touch fancy. It is sweet and delicious, but made better-for-you! A light and fluffy cake made with orange juice and orange zest and finished with a streusel topping. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea. 

paleo (gluten free/grain free/dairy free), nut free, refined sugar free

Ingredients

Streusel Top

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1/8 tsp sea salt
  • 1/4 cup coconut oil (60 grams) chilled a few minutes if liquid

Cake Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup olive oil (74 grams) sub avocado oil or melted and cooled coconut oil
  • 2 eggs ideally room temp
  • 1/4 cup orange juice (70 grams) freshly squeezed
  • zest from 1 orange
  • 1 1/4 cup cassava flour (162 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp nut/seed milk (28 grams)
  • 3/4 cup chocolate chips (120 grams)

Instructions

  1. Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. First zest the orange, then juice it. (Zesting a halved & juiced orange is never fun.)

  3. Make the crumble mixing together the coconut sugar, cassava flour, and salt together in a medium bowl. Add the coconut oil and mash everything together with a fork or pastry cutter until a wet sand-like texture forms and the coconut oil chunks are no larger than small peas. The crumble should be clumpy and sticks together when pressed. Set aside.

  4. In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, and eggs until thick and frothy

  5. Add the orange juice and zest and mix until well combined.

  6. Next add the cassava flour, tapioca flour, baking powder, and sea salt until just fully incorporated.

  7. Scrape down the sides and bottom of the mixing bowl using a rubber spatula. Add the nut/seed milk and slowly stir into the batter until it is smooth. Scraping down the bowl once more during mixing to ensure everything is thoroughly incorporated.

  8. Stir in the chocolate chips.

  9. Pour the batter into the prepared baking dish and, using the rubber spatula, gently spread into an even layer in the pan.

  10. Sprinkle the streusel all over the top of the batter. Add a few chocolate chips and more orange zest to the top if you like! (Highly recommended.)

  11. Bake for 30-32 minutes or until top is puffed, edges are golden brown and have pulled away from the pan. Checking for doneness with a toothpick, it should come out mostly clean except for a few moist crumbs.

  12. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.

Recipe Notes

This coffee cake will keep stored in an airtight container for a day or so. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 8 in baking dish, silicone spatula, kitchen scale

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Apple Hand Pies! (paleo)

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Thanksgiving is fast approaching and my all-time favorite holiday. It’s a time to rejoice with family and loved ones, give thanks, enjoy a good meal together, and end the day with a plethora of desserts. What could be better than that? And while, unfortunately, this year people may not be able to gather together with loved ones as they have in years prior, it is my deep hope that everyone is still able to enjoy a special meal and be grateful for all that we still have. And if a special meal seemslike too much, then at least a special holiday-esque, fall-inspired dessert! These (paleo) Apple Hand Pies pack all the flavors and warm cozy goodness of an apple pie without having to commit to, well, a whole pie. And they are made better-for-you! Plus, you can eat them with your hands, which means less plates to clean! Unless, that is, you want to top these with a scoop of vanilla ice cream. At which point, a plate is probably best.

What Do These Apple Hand Pies Taste Like?

These healthified, single serve pies taste exactly like a classic apple pie. An inviting flakey golden-brown crust encases an apple filling that is perfectly spiced with the likes of cinnamon, allspice, and nutmeg. These mini-pies have the perfect ratio of crust to apple filling. They are so incredibly delicious I suspect that even the harshest of critics would not guess that they are made better-for-you. And while a traditional apple pie requires at least one hour of cooling before being able to slice, these are best served warm when just slightly cooled from the oven.

How Do You Make Them?

These Apple Hand Pies are fairly easy to make! I will say that these do require a bit of time, patience, and some rolling out of dough. That being said, this dough is exceptionally easy to work with. It is made with almond flour and contains no gluten, so there is no need to worry about overworking the dough. If you see that the dough is starting to get a bit sticky or break, just pop it back in the freezer for a few minutes to help it firm back up. The Apple Hand Pies are definitely worth the time to make. Here’s a quick rundown of the steps and check out step-by-photos of the recipe below:

  1. Make the dough by mixing together the dry ingredients, mashing in the coconut oil and maple syrup, then sprinkling in ice water until a soft dough comes together. I made this by hand, but this can absolutely be made in a food processor.
  2. Separate dough into two discs and wrap in parchment paper.
  3. Let dough chill in the fridge for two hours and up to two days. Or, if you’re short on time, chill in the freezer for 20-30 minutes.
  4. Roll out the dough.
  5. Cut 3-inch circles from the dough. I used the largest circle from this set (which I bought for my Homemade Thin Mints recipes) but you can use the rim of a wide glass or the lid of a wide mouth mason jar instead. These will be the bases for the pies.
  6. Roll and cut out circles with second half of the dough, then gently roll out the second batch of circles so they become a slightly larger 3 ½ inch wide circle. These will become the tops of the hand pies.
  7. Make the filling while the dough circles rest in the fridge.
  8. Brush base rounds with egg wash or dairy free milk to make vegan.
  9. Fill the base rounds with a small mound of filling.
  10. Cover the filling with the top (larger) dough rounds.
  11. Seal the pies with your fingers then close the edges with a fork.
  12. Brush with egg wash (or vegan alternative), cut air vents in the top of the crust, and finish with a dusting of coarse sugar.
  13. Bake, let cool slightly, and enjoy!

These can be baked in advance, stored, covered, in the freezer, then reheated in the oven for a few minutes before serving!

What Ingredients Do I Need?

These Apple Hand Pies are made healthier as they contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are easily made vegan by omitting the egg wash and substituting with a dairy-free milk of choice or melted and cooled coconut oil. Here’s a rundown of the ingredients:

  • Almond Flour – The base of the pastry dough and makes them gluten and grain free!
  • Tapioca Flour – Tapioca flour is used in both the pastry to help crisp and brown the dough and in the filling, which thickens the apple mixture.
  • Maple Syrup – Adds moisture and the perfect amount of sweetness to the pastry.
  • Coconut Oil – Instead of butter or hydrogenated oil, coconut oil helps makes the dough wonderfully chewy while still being crisp! Use refined coconut oil for a no-coconut flavor.
  • Egg – To help the filling stick and add color to the exterior of the pastry when baked. If vegan, brush the pastry with your favorite non-dairy milk or some more melted and slightly cooled coconut oil.
  • Apples – The recipe only uses two to three apples. I tend to go for Granny Smiths when making pies because they are inherently tart and create a nicely balanced filling. Use any apple you like, I recommend Granny Smith, Fuji, Braeburn, or McIntosh.
  • Coconut Sugar – To make these mini pies refined sugar free and adds the perfect amount of sweetness to the filling.
  • Lemon Juice – Adds moisture to the filling and brings out the sweetness of the apples in contrast to the tart citrus juice.
  •  Spices! – All the classic spices you’d expect in an Apple Pie, ample cinnamon, nutmeg, and allspice.
  • Sprinkling Sugar – The finishing touch to these Apple Hand Pies is a dusting of coarse sugar. I used organic cane sugar but turbinado or demerara sugar are also great options. Or leave this out to make these strictly refined sugar free.

These Apple Hand Pies are the perfect fall treat! They are great to enjoy on your own or to impress your loved ones with personal pies! Either way, these are sure to satisfy any apple pie craving while being made better-for-you. And as with most Apple Pies, these are exceptionally delicious when paired with a scoop of good vanilla ice cream.

paleo friendly (gluten/grain/dairy free), refined sugar free, easily vegan

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Apple Hand Pies

These healthified, single serve pies are even better than a classic Apple Pie. They pack all the flavor of a regular pie without having to commit to baking an entire pie. They have a perfect ratio of crust to filling, and you can eat them with your hands!

paleo-friendly, refined sugar free, easily made vegan

Ingredients

Pie Dough

  • 2 cups almond flour 240 grams
  • 1/2 cup tapioca flour 60 grams
  • 1 tsp baking powder 4 grams
  • 1/2 tsp salt 1 gram
  • 4 tbsp maple syrup 85 grams
  • 4 tbsp coconut oil 55 grams room temperature. if liquid, chill in fridge a few minutes until solid.
  • 2-3 tbsp ice water 28-42 grams

Apple Filling

  • 2 medium or 3 small apples 12 ounces, cut into ¼ inch chunks
  • ¼ cup coconut sugar 36 grams
  • 1 tbsp tapioca flour 7 grams
  • 2 tsp lemon juice 8 grams
  • 1 tsp cinnamon 4 grams
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp salt

Finishing Touches

  • Egg wash: 1 egg whisked with 2 tsp milk of choice. If vegan use dairy free milk or melted and slightly cooled coconut oil.
  • 2 tbsp Sprinkling Sugar Organic cane sugar, turbinado, or demerara.

Instructions

  1. In a large bowl mix together the almond flour, tapioca flour, baking powder, and sea salt with a large fork until well combined.
  2. Add the maple syrup and coconut oil to the bowl and using the fork, mash everything together until the largest pieces of coconut oil are the size of small peas and the mixture has the texture of damp sand.
  3. Drizzle in 2 tablespoons of ice water and gently stir the dough with a rubber spatula or wooden spoon until a soft dough forms. Add additional water in small splashes if necessary to form a dough.
  4. Separate the dough into two even discs. Wrap discs tightly in parchment paper and chill in the fridge for at least 2 hours and up to 2 days. If short on time, chill in the freezer for 20-30 minutes.

  5. Once chilled, roll out the dough between two pieces of parchment paper, into a large rectangle ¼ in thick. Using a 3 inch round cookie cutter, a similarly sized glass rim, or wide mouth mason jar lid to cut out circles from the dough. Remove the scraps, re-roll the dough, and cut out circles until all dough is used. You should get 10 dough rounds from one dough disc. These will be the base rounds of the pies. *See original post for step-by-step photos*

  6. Place the discs on a piece of parchment paper and slide onto the bottom of a baking sheet or a large cutting board to help easily transport the dough rounds to the fridge or, ideally, the freezer.
  7. Repeat steps to roll out the second disc of dough. Once you cut out 10 circles, use the rolling pin, or a straight sided glass to gently flatten the dough rounds into thinner, 3 ½ inch wide circles. Try to keep the circular shape as much as possible. These larger circles will become the upper crusts.
  8. Place larger rounds on a piece of parchment paper and place in the fridge or freezer. You can stack these on top of the other dough rounds.
  9. Arrange one rack in the bottom third of the oven and one in the center, heat oven to 375 degrees, and prepare a baking sheet by lining with parchment paper.
  10. Make the filling. Place chopped apples in a medium bowl, add all remaining filling ingredients, and stir until everything is well coated.
  11. Prepare the egg wash by whisking together the egg with 2 tsp of dairy free milk in a small bowl. Or if vegan, use 2 tsp of dairy free milk of choice or 1 tbsp melted coconut oil.
  12. Remove (smaller) base dough rounds from the fridge/freezer and brush the surfaces with egg wash.
  13. Add a small heap of apple filling (without the juice) in the center of each dough round leaving a ¼ inch border around the edges.
  14. Remove the (larger) top crust dough rounds from the fridge/freezer and gently place over each the filling. Close the edges with your fingers and press a fork along the perimeter to seal the pie.
  15. Brush tops with egg wash. Using a sharp knife cut four air vents in the center of each pie. Then dust with sprinkling sugar.
  16. Bake on the bottom rack for 9 minutes, then move to center rack to bake for an additional 9-10 minutes.
  17. Hand pies are done when they are crisp and golden all over.
  18. Let cool slightly, then serve! Add a scoop of your favorite vanilla ice cream for Apple Hand Pie ala mode!

Recipe Notes

Helpful Kitchen Tools (affiliate links):  round cookie cutter, silicon spatula, kitchen scale, pastry brush

Apple Options: Choose any slightly tart and not overly sweet apples. Good options are: Granny Smith, Braeburn, Fuji, or McIntosh.

To Make Dough in a Food Processor: Pulse the dry ingredients together a few times, add the coconut oil and maple syrup, pulse until coconut oil is the size of small peas, drizzle in water, and pulse a few final times until a soft dough forms.

Assembly Tips: The dough will be easiest to work with when it's cold. Ensure that there is enough room in your fridge or, ideally, freezer to accommodate the pieces of dough between steps. I like to use a large cutting board to transport the dough to and from the fridge.

Storage: These can be made in advance, stored in the freezer in an airtight container, then just reheated in a 350 degree oven for 3-5 minutes. No need to bring them to room temperature before re-heating. Or make ahead and freeze and bake/toaster oven one at time when ready to enjoy!

Make Ahead:  Pie dough can be made up to two days in advance stored in the fridge. The dough can be rolled out and cut into rounds and stored, covered tightly, in the freezer for up to a week. These can be made completely in advance and simply reheated in a hot oven (see above for heat/time) before ready to serve.

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Healthy PB&J Stuffed Blondies (paleo & nut-free option)

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I’m going to keep this post short and to the point, because there are bigger things happening in the world right now than leisurely reading through a detailed dessert related blog post. Undoubtedly, people will be glued to their TV’s, news feeds, and social media as this unprecedented mid-pandemic election goes down. But, in case you’re looking for a delicious distraction, doing some stress baking, or simply craving a super comforting sweet treat, these healthified PB&J Stuffed Blondies are just the thing.

What do they taste like?
These PB&J Blondies are basically like a peanut butter & jelly sandwich made into a cookie bar. And just like the sandwich, they are perfectly comforting, delicious, and sure to put a smile on your face. These are just all around YUM. A peanut butter spiked blondie ribboned with a layer of peanut butter (or other nut/seed butter of choice) and any jam or jelly you like. Basically like a pb&j sandwich but with blondie “bread”. The peanut butter blondie whips up super quickly, in just one bowl, and made with only 9 ingredients! You’ll probably finish mixing up the batter by the time the oven heats up. Then the PB&J center is made by just drizzling a layer of peanut butter and then a layer of jam on top of half the batter. Then the remaining batter is sprinkled on top of the filling and that’s it! Into the oven it goes. These could be in and out of the oven in just about 30 minutes. Because if there’s ever a time instant gratification via baked good, it’s now.
Some Notes on Ingredients/Variations
Before I get to the recipe, just a few quick ingredient notes.

Paleo/Nut Free Options: While I named these PB&J Blondies, these are easily made nut-free and strictly paleo by replacing the peanut butter with a nut/seed butter of your choosing. Try to select a natural nut/seed butter that is made with only one ingredient (with no added oils or sugars) and is relatively drippy. Whenever baking with a nut/seed butter always mix the butter in the jar before measuring to evenly distribute the oil. If possible, use a newer jar of nut/seed butter and do not use the dry/compacted bottom for baking. Some good substitutes for peanut butter are almond butter for paleo-friendly, or sunflower seed butter for a paleo-friendly and nut-free version. In this recipe I use Once Again’s Creamy Unsweetened Peanut Butter.

Jam/Jelly: Use any jam or jelly you like and fits your dietary needs. You could even use homemade chia jam if you have some handy! Or get creative and use multiple flavors! I used a raspberry fruit spread by Santa Cruz.

No refined sugar, flours, or oils. Easily made paleo-friendly and nut free! These Healthified PB&J Blondies are the perfect sweet treat sure to give you all the feel good vibes and made with ingredients you can feel great about using.

paleo friendly (gluten/grain/dairy free), naturally sweetened, nut-free option

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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PB&J Stuffed Blondies

The classic peanut butter and jelly sandwich made into a cookie bar! These are super easy to make, have only 10 ingredients (with the salt!) and are made in just one bowl! Doesn't get any better than that!

If you're avoiding peanut butter you can easily sub for your favorite nut/seed butter!

paleo-ish, gluten/grain/dairy free, refined sugar free

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar (117 grams)
  • 1/2 cup avocado oil (109 grams) or sub coconut oil, melted & cooled
  • 1/4 cup natural peanut butter (67 grams) or sub other nut/seed butter
  • 2 eggs room temp is ideal
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup cassava flour (130 grams)
  • 1/4 cup + 2 tbsp tapioca flour (45 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp sea salt (1 gram)

PB&J Filling

  • 1/3 cup jam or jelly (104 grams)
  • 1/3 cup natural peanut butter (80 grams) or sub other nut/seed butter

Instructions

  1. Heat oven to 360 (yes, 360) and prepare an 8 inch square baking pan by greasing with additional oil or lining with parchment paper.

  2. In the bowl of a stand mixer, or a large bowl if mixing by hand, cream together all the wet ingredients until light and frothy.

  3. Add in the dry ingredients and blend until just fully incorporated, scraping down the sides of the bowl once during mixing. Taking care not to overmix.

  4. In a small bowl, microwave the jam or jelly for about 5-10 seconds and stir well so it is easy to drizzle. Set aside.

  5. Pour 2/3 of the blondie batter into the prepared baking dish and spread out into an even layer.

  6. Drizzle the peanut butter all over the blondie batter, it's okay if it does not fully cover the blondie base. Then dollop large gobs of the jam over the peanut butter and filling in any areas where there is no peanut butter.

  7. Spoon the remaining blondie batter over the pb&j filling and gently spread it into another even layer. It's okay if it does not cover the entire pan.

  8. Bake the blondie in the center of the oven for 16-18 minutes or until edges are golden brown and the top has puffed. Try not to over bake and use a toothpick to help test for doneness.

  9. Let cool in the pan for at least 5 minutes before removing and slicing!

Recipe Notes

Helpful Baking Tools (affiliate links): 8x8 inch pan, rubber spatula, kitchen scale

PB&J Filling Tips:
Nut/Seed Butter - Use any natural nut/seed butter (with no added oils or sugars) you like that is thinner, slightly drippy, and not crazy thick. Look for a jar that has extra oil at the top, this consistency will make it easier to drizzle for the filling. Always stir the nut/seed butter in the jar before measuring to ensure the oil is evenly distributed. Avoid using the compacted/dry bottom portion of the container for baking. 

Subs/Variations:
Strict Paleo -  Sub the peanut butter for any other single ingredient nut/seed butter, almond butter would be an excellent choice.

Nut Free - To make these nut free & paleo, use a drippy single ingredient seed butter. Some good options are sunflower seed butter or tahini.

Jam/Jelly - Any jam or jelly would do here. Be creative and use more than one flavor. Or use a homemade chia jam if you have some on hand!

These will keep at room temp for 1-2 days. Afterwards, move to freezer for longer storage!

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Healthier Date Fig Newton Bars (paleo, nut free)

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If there’s one thing I love more than dessert, it’s snacks. If I’m being honest, snacking is the main reason I love long road trips, it’s basically unbridled snacking for hours on end. And my newest snacktastic creation is not only a delicious snack, it’s pretty much the perfect sweet solution for any time hunger may strike. These Healthier Date Fig Newton Bars are great for a quick fruity breakfast on-the-go, hot beverage accompaniment, afternoon sugar craving crusher, or the perfect way to end a meal on a sweet note!

I used to love the original fig newtons and get so excited whenever our mom would come home with a fresh package. Unfortunately, they are not gluten free so I have not had the pleasure of enjoying them in a fair while. Which is fine because, while my bars are made with only whole foods, the originals are made with mostly refined ingredients. I actually already have a Healthier Homemade Fig Newton recipe on my site more similar to the original cookie shape, but wanted to create a simpler bar version that was nut free and incorporated a different fruit flavor. And the resulting Date Fig Newton Bars are just all kinds of delicious. The bars have a soft and chewy cookie crust and are filled with a thick layer of a magical date and fig filling. To take this to the next level, I added a touch of cardamom to the filling and it really elevates the whole bar with a wonderful warmth, making them just perfect for fall or chilly days. While these are amazing warm and fresh out of the oven, they are somehow even better the next day when left at room temperature, the crust softens just a bit and the flavors of the filling deepen.

How Are They Made?

The thing about fig bars, is that the filling needs to be blended. To do this, we first soak a mixture of chopped figs and dates. Then, strain the water, add a lemon juice, cardamom (which is optional), and a bit of salt and blend it into a thick paste. Now, usually, I’d avoid having to break out the food processor (aka more dirty dishes) like the plague. But, I have convinced myself that it is worth it if I it accomplishes multiple tasks for one recipe. For example, I always break it out when I’m making my WF Copycat Chicken Tortilla Soup because I can easily dice everything in 30 seconds rather than spending several minutes dicing a bunch of veggies. So, since the filling needs to be blended, I devised a way to prepare the crust in the food processor as well, making it totally worth the extra minute of so standing at the sink.

Once the crust dough is made, half is pressed into a square baking dish (my favorite 8 inch), the blended filling is spread out over the bottom crust, the remaining dough is scattered over the filling and that’s it! Into the oven it goes. Below you’ll see the basic steps. I weighed the total amount of dough so I could place exactly half in the baking dish to create the bottom crust. This is very helpful if you, like me, have a hard time eyeballing quantities and ensures that the top and bottom crust with be even. Then the filling (here it’s shown before it’s blended) is placed onto the crust.

Speaking of weighing, starting with this one, I’m going include weighed measures for (hopefully) all my new recipes. Weighing ingredients is a slightly more precise method of baking and ensures consistency in the outcome of the baked good. Most measuring cups and spoons are not standardized and the way a cup is filled can drastically alter the volume used in the recipe. And, when using a recipe with weight measurements rather than volume, I find I actually use less dishes because there’s no need for all the various measures. I purchased a new kitchen scale almost a year ago and, if you’re looking to jump on the weighing bandwagon, I can’t recommend it enough. It’s a little more expensive than others ($25 at time of writing), but I find it’s well worth the money. It’s extremely accurate, very responsive, and it stays on for 5 minutes before shutting off. (Which is very helpful if you often find yourself walking away from the kitchen mid-measure to go grab another bag of chocolate chips or change a load of laundry so you do not have to start your measuring all over).

Anyways, back to these delicious bars! They are made with only 10 (including the salt!) simple whole ingredients – no refined flours, sugars, or oils. These are paleo-friendly meaning they are gluten, grain, and dairy free. The cookie base is made with cassava flour making these nut free as well. And as the filling is made with dried fruit (nature’s candy) there is no need to add any additional sweetener! The simple ingredients really allow the flavors of the fruit to shine in all their natural glory. And that is exactly what bars like these should be about! Basically, these bars are just so good you’ll always find a good time to reach for one.

paleo friendly (gluten/grain/dairy free), nut free, refined sugar free

If you make this recipe, please leave a review or rating down below to help share your healthier baking results with others! And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthier Date Fig Newton Bars

These Date Fig Newton Bars are the answer to every snackable question. They are quick and easy to make, made with only good-for-you ingredients, and perfect for any time of day! A delicious soft cookie-like crust filled with a simple but delicious date and fig mixture.

paleo (gluten/grain/dairy free), nut free, refined sugar free

Ingredients

Date Filling

  • 2 cups chopped dates, packed (12 oz) seeds and stems removed (ideally a soft date such as medjool)
  • 1 cup chopped figs, packed (6 oz) stems removed
  • 3 tbsp fresh lemon juice (43 grams)
  • 1/4 tsp cardamom (1 gram) optional
  • dash sea salt

Crust Ingredients

  • 1 1/2 cup cassava flour (208 grams)
  • 1 cup coconut sugar (168 grams)
  • 2 tsp baking powder (10 grams)
  • 1/4 tsp salt (1 gram)
  • 6 tbsp coconut oil (84 grams) room temp (chilled in fridge a few minutes if liquid)
  • 2 eggs

Instructions

  1. Heat oven to 360 degrees and prepare an 8 or 9 inch square pan by lining with parchment paper.

  2. Place the chopped dates and figs in a heat-safe bowl and carefully pour boiling hot water over the fruit until fully covered. Let soak for 10 minutes.

  3. Meanwhile, prepare the crust. Place the cassava, coconut sugar, baking powder, and salt in the food processor and blend until everything is fully incorporated.

  4. Add the coconut oil and eggs to the flour and blend, using short pulses (about 10-12), until a soft dough forms. It may be a little clumpy which is fine, it should at least stick well when pressed together. Pour the dough out of the food processor into a small bowl and quickly wipe down the interior of the food processor.

  5. Drain the water from the re-hydrated fruit and place the fruit in the food processor along with the lemon juice, cardamom (if using), and a dash of sea salt. Blend together until a thick paste forms.

  6. Place half of the crust mixture into the prepared baking dish. Weighing the dough to determine half the amount can be helpful. Press the dough down firmly into the dish and use a rubber spatula or a piece of parchment paper to create an even layer.

  7. Place the fruit filling over the bottom crust layer and spread out to edges of the pan.

  8. Sprinkle the remaining crust dough over the filling trying cover the filling layer as much as possible. Gently pat the dough down with a rubber spatula or the parchment paper to smooth any jagged edges of dough.

  9. Bake in the oven for 26-28 minutes or until the top is golden.

  10. Let cool in the pan for at least 15 minutes before removing and slicing!

Recipe Notes

These bars can be stored in an airtight container at room temperature for a day or so. Store leftovers in the fridge for a few days or the freezer for longer storage!

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This post may contain affiliate links. Any product I choose to include is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Healthier Homemade Caramel Apples (vegan)

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Although I generally love the summer months most, there are an overwhelming amount of things I enjoy about fall. As much as I love the shorts and flip flops uniform of summer, I do enjoy busting out the chunky sweaters and converse. And fuzzy socks, you don’t have to ask me twice! But most of all, as with every change in season, I love the new bounty of fruits and veggies to hit the market. Seasonal eating is truly a passion of mine and produce always tastes better when it’s purchased in-season and locally, if possible. And fall brings one of my favorite fruits of all, the humble but oh-so-versatile apple. So, to celebrate the apple season, I created a recipe I’m so so excited to share, these Healthier Homemade Caramel Apples!

I love this recipe so much because, to me, it’s an upgraded version of the classic Caramel Apple regardless of the fact that it’s “healthier”. While a traditional Caramel Apple has a hard candy coating and  made with heavy cream, copious amounts of refined sugar, and corn syrup. My better-for-you version is more reminiscent of a soft chewy caramel candy (that happens to be vegan) and made with a base of condensed coconut milk and coconut sugar. The caramel is spread onto cold apples and just sticky enough to adhere toppings of your choice to the exterior. So, when biting into one of these babies you’ll experience strata of crisp juicy apple, soft chewy caramel, and a complementary coating of your choice. Which you could keep on the healthier side with the likes of a nut and/or seed mix, perhaps some coconut shreds, or go to the other end of the spectrum with some chocolate or candy bits.

Let’s Talk About The Main Ingredients.
 The caramel is made of fairly standard ingredients you likely already have in your pantry: coconut sugar, coconut oil, cashew butter, vanilla, and sea salt. The only slightly unusual ingredient is the condensed coconut milk. I only recently discovered it’s existence while browsing on Thrive Market and it piqued my interest. I didn’t have any real plans for it, but wanted to give it a try. I attempted this recipe first using coconut milk and then remembered I had the condensed coconut milk and the latter resulted in a caramel that was so incredibly tasty and had the flavor and texture of a conventional candy. Needless to say, it’s worth the extra ingredient purchase. Since then, I have noticed that some health food stores do stock condensed coconut milk. I have found two different brand which have slightly different ingredients but either will work for this recipe. One by Nature’s Charm which you can purchase on Amazon. Or this one by Edward & Sons, which I prefer as it is organic and has no added gums.

The best part of this recipe is that it’s incredibly easy and requires no candy thermometer! The caramel is made quickly in a small pot, cooled slightly, and then slathered on the apples. Then, arguably the best part of this whole candy + apple equation, it’s time to get creative with topping options! Here’s a list of the flavors I used for my apples and some suggestions (ie. things I thought about after the fact and am endlessly bummed I did not get to attempt).

Coconutty Caramel: Simple enough, I used raw coconut shreds but toasted shreds or flakes would also be great!

Trail Mix Apple: Finely chop a mix of nuts and/or seeds, add some extra goodies like hemp hulls or puffed rice. I used a mix of almonds, pistachios, sunflower seeds, hemp hulls, and puffed millet.

Chocolate Chunky Caramel: Grate or chop a few cubes of your favorite chocolate bar to create small chunks and roll in the caramel for the classic combination of chocolate & caramel.

Sweet & Salty Apple: This combination was possibly my favorite but a little more time consuming to create as it required a few extra steps. But the resulting tart green apple with a thick caramel layer, a coat of chocolate, and finally covered in chopped up pretzels was definitely worth the extra effort.

Other Flavor Suggestions: chopped up Oreos (or similar gluten free alternative), granola, small popcorn pieces, mini chocolate chips and coconut shreds, chopped cereal of choice, candy bits, or graham cracker dust. The flavor combinations are really endless so get creative and cover that apples with whatever sounds amazing in the moment!

What Kind of Apple Should I Use?
You can really use any kind of apple you like for this recipe. If possible, try to buy them from your local farmers market. Apples from the grocery store usually have a wax coating on them and it will be easier to adhere the caramel to the apples without this coating. Choose apples that are medium to small to get a good apple to caramel ratio and preferably ones that are as round as possible. For the type of apple, I’m a lover of green apples and I love that level tartness in contrast with the sweetness of the caramel and toppings. I recommend selecting apples that are not overly sweet (ahem, honeycrisp) and have a nice balance of sweet to tart. Some other good varieties of apples are: Pink Lady, Mcintosh, Braeburn, and Envy.

The only special thing you’ll need for this recipe are the sticks. I purchased this bag of 100 and they were just sharp enough to easily skewer into the apple. Alternatively, you can forage for a few small twigs, make sure to clean them well, and use those for a free dipping stick! You may have to pre-poke a hole in the apple with a sharp skewer or small knife. I found that the caramel coated apples are best if placed on a silicon mat, while the caramel is not terribly sticky, it was easier to remove from the silicon mat than regular parchment paper. Similarly, I like using a rubber spatula to mix the caramel because it’s incredibly heat resistant and has a great nonstick coating. Alternately, a wooden spoon and wire whisk would just well. Other than that, you’ll just need the apples, the caramel ingredients (only 6!), and toppings to your heart’s content.

These Healthier Homemade Caramel Apples are the perfect delicious and healthier treat to celebrate fall and would be a fun project to make with kids! They can be kept in the fridge for up to a week, as if they would really even last that long, and make excellent gifts!

vegan, gluten free, grain free

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthier Homemade Caramel Apples

These apples are the perfect fall treat! Fresh crisp apples are coated in a thick chewy caramel and covered in toppings of your choice. The caramel is super easy to make, with only 6 ingredients, and requires no candy thermometer!

vegan, gluten free, grain free

Course Dessert, Snack

Ingredients

  • 5-6 cold apples of choice small to medium
  • 2/3 cup condensed coconut milk
  • 1/2 cup coconut sugar
  • 2 tsp coconut oil
  • 2-3 tbsp cashew butter preferrably one with only 1 ingredient (no added oils or sugar)
  • 1 tsp vanilla
  • 1/4 tsp salt
  • Toppings of Choice (see below for ideas)

Instructions

  1. Wash the apples well under cool water and dry off with a clean kitchen towel. Remove the stem of each apple and insert the dipping skewer in it's place until the apple is well secured by the stick. Place the apples back in the fridge.

  2. Prepare small bowls of your toppings and set aside.

  3. Make the caramel by adding the condensed coconut milk, coconut sugar, and coconut oil to a small pot. Heat over medium low flame and, stirring often, cook for 4-5 minutes. The caramel should turn a golden brown color, become slightly thick, and smell like caramel. Remove from heat, add 2 level tablespoons of cashew butter, the vanilla, and sea salt and mix well. Using a whisk if necessary to fully incorporate the cashew butter. The caramel should be a deep caramel color, thick, and shiny. If the caramel is still a little thin and drips off quickly from the spoon, add 1 more teaspoon of cashew butter until mixture is slightly thick.

  4. Let the caramel cool slightly, remove the apples from the fridge and prepare a baking sheet by lining with parchment paper or ideally a silicon mat.

  5. Before coating each apple, wipe the surface of the apple with the kitchen towel to remove any moisture. Using a small rubber spatula or butter knife, spread a thick layer of the caramel all over the apple and place on the silicon mat. Repeat with remaining apples until all the caramel has been used. If the caramel in the pot starts to firm up during the coating process, you can heat the caramel over a low flame, add an additional teaspoon of coconut oil, and stir gently until it smooths out and becomes spreadable.

  6. Once all the apples are coated the caramel will be cool enough to handle and if you like you can smooth out any rough edges by using the palm of your hand to shape the caramel onto the apple. Then coat the apples by rolling the caramel into each bowl of topping and using your hands to press additional bits into the caramel layer further up the apple if you like. I prefer the caramel layer completely covered by toppings.

  7. Enjoy the Caramel Apples by biting directly into the apple or cutting into slices!

Recipe Notes

FLAVOR OPTIONS:

Coconutty Caramel: Raw or toasted coconut flakes or shreds.

Trail Mix Apple: Finely chop a mix of nuts and/or seeds, add some extra goodies like hemp hulls or puffed rice. I used a mix of almonds, pistachios, sunflower seeds, hemp hulls, and puffed millet.

Chocolate Chunky Caramel: Grate or chop a few cubes of your favorite chocolate bar to create small chunks and roll in the caramel for the classic combination of chocolate & caramel.

Sweet & Salty Apple: Chop up some pretzels and place in a small bowl. Melt some of your favorite chocolate bar or chips and stir well. Place your caramel coated apple in the fridge for at least 5 minutes to cool the caramel. Once cool, dunk the apple into the melted chocolate, turning to coat part or the whole length of the apple. Quickly place on silicon mat/parchment paper and move back to the fridge for 10 minutes or the freezer for 2 minutes. Once the chocolate has mostly set, press the pretzels into the chocolate layer and move back to the fridge to let set completely. 

Other Flavor Suggestions: chopped up Oreos (or similar gluten free alternative), granola, small popcorn pieces, mini chocolate chips and coconut shreds, chopped cereal of choice, candy bits, or graham cracker dust. The flavor combinations are really endless so get creative and cover that apples with whatever sounds amazing in the moment!

STORAGE:
Coated caramel apples with keep in the fridge for about a week. The caramel will firm up a bit once cold but still be delicious. To re-soften the caramel, just let the apple stand a room temperature for a few minutes. 

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Blackberry Lemon Cheesecake (vegan & paleo)

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End of Summer Series, continues.

It’s the first week of September with Labor Day Weekend right around the corner. And although you may be celebrating a little differently than you imagined at the beginning of the summer, a civic holiday is always the perfect moment to take a little extra time and make a dessert that’s slightly more intricate than your basic drop cookie or classic tray bake, regardless of how you’ll be celebrating. Not that there’s anything wrong with the basic stuff. I’m down for a good healthy-ish brownie with some red, white, and blue sprinkles anyyyyy day. But, I also love an excuse to create something extra exciting. And these Blackberry Lemon Cheesecake Bars are that exactly.

Imagine a generous serving of lemony blackberry puree swirled into a light and velvety cheesecake. All nestled atop a soft but chewy simple crust. I don’t know about you, but to me, that sounds like a bite of pure bliss. The contrast of tart and sweet, light and creamy, soft and chewy, it hits all the spots. And of course, because it’s a recipe from yours truly, I’ve put a healthy spin on it. The crust is primarily made of raw almonds and coconut flour. And while I prefer it baked, you can absolutely keep it raw/no-bake if that’s more your speed. I find that the flavors in the crust are more pronounced once baked, namely the cinnamon and maple syrup.

The cheesecake layer is made of soaked raw cashews to give it the creamy texture and coconut milk for that smooth lusciousness you’d expect from a traditional cheesecake. The cheesecake is spiked with a healthy dose of lemon juice for a light tartness that goes so well with the blackberries. The blackberry swirl is simply blackberries blended with a touch of maple syrup and some lemon zest. I give two options for creating the blackberry swirl, one that has glorious chunks of fruit (and is easier) and another for a smooth puree. (The above is the chunky version and below is the smooth version). And because I love options, if you want to go the easiest route, make the blackberry mixture per your preference and just layer if on top of the cheesecake mixture for a layered look. Either way you go with the blackberry puree, when you put everything together, it’s just magical. To me, these bars are the perfect dessert for this “baking shoulder season” we are in the midst of. It’s bright and light, highlights the in-season blackberry, but still a little decadent from the creamy cheesecake. And, hopefully, it’s passed the point of being too hot to turn on the oven should you elect to bake the crust.

More than anything, I love a good recipe that seems as if it is more intricate to create than in actuality. This Blackberry Lemon Cheesecake is made almost entirely in a food processor, so no need for multiple tools or bowls. And while the recipe’s ingredient list may appear to be long, it’s made with only 11 ingredients (including the salt). Several of the ingredients repeat in the different sections. These cheesecake bars are made better-for-you by containing no refined flours, sugars, or oils. It’s paleo-friendly (gluten/grain/dairy free) and is sweetened naturally with maple syrup! But still, these Blackberry Lemon Cheesecake Bars are incredibly delicious and the perfect dessert to help send off summer.

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan (raw option)

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Blackberry Lemon Cheesecake Bars

This easy and delicious cheesecake is layered with a lemony blackberry swirl. The perfect combination of tart and sweet, creamy and light, and cozy and refreshing.

vegan (raw option), paleo-friendly (gluten/grain/dairy free), & naturally sweetened

Course Dessert

Ingredients

Crust Ingredients

  • 1 cup raw almonds
  • 1/2 cup coconut flour
  • 5 tbsp coconut oil melted
  • 5 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt

Cheesecake Layer

  • 2 cups cashews raw
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted and cooled
  • 4 tbsp lemon juice about 1 juicy lemon
  • 1 tbsp vanilla

Blackberry Swirl

  • 1 cup blackberries
  • 1/4 cup maple syrup
  • 1 tbsp lemon zest

Instructions

  1. Soak cashews in filtered water for at least 2 hours (or if you're short on time, soak in boiled water for 20 minutes).

  2. Line a square (8 or 9 inch) baking dish with parchment paper.

  3. Blend all crust ingredients together in a blender or food processor until everything is damp and starting to form a coarse dough. Dough should stick together when pressed.

  4. Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer. You can use a piece of parchment paper to press on top of the dough to ensure an even layer.

  5. Bake the crust in a preheated oven at 350 degrees for 10 minutes. This step is optional if you prefer to keep it raw/no-bake. If baking, remove from oven and let cool.

  6. Wipe the interior of the blender/food processor.

  7. Drain the cashews. Make the filling by blending all the filling ingredients together until it is creamy and smooth, about 2-3 minutes. Taste and add more lemon juice and/or maple syrup to your liking.

  8. Pour the filling over the crust and spread into an even layer using a rubber spatula. Don't wipe down the food processor before making the blackberry puree.

  9. Blackberry Swirl Options:

    Easy Chunky Version: Pulse the the Blackberry Swirl ingredients in the food processor a 2-3 times until juicy but still chunky. Spoon all over cheesecake layer.

    Smooth Version: Blend the Blackberry Swirl ingredients together in the food processor until thin. Pour mixture over a fine mesh strainer and use the back of a rubber spatula to push through the mixture, separating the seeds from the puree. For a swirl, pour small pools over the cheesecake and swirl with a knife. Or just pour over the cheesecake and leave as a top layer.

    Add additional lemon zest to the top of the blackberry layer if you like!

  10. Place in the freezer to set until firm, about 2-3 hours. Once solid, slice and enjoy!

Recipe Notes

Store in an airtight container in the freezer. If stored long term, it may need to temper at room temperature for a few minutes before soft enough to enjoy!

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy Baked Blueberry Donuts (paleo & nut free)

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Welcome to my End of Summer Recipes Series!It’s the first day of September and we’ve officially entered what I’m referring to as the “baking shoulder season”. It’s not technically fall but summer feels as if it’s basically over. The days are noticeable shorter, there is a slight nip in the air, and thus, sweatshirts and sweaters are starting to make a come back in the cooler mornings and evenings. The farmer’s market is also indicating the season’s end. Just two weeks ago stands were bursting with all kinds of stone fruit and berries. Now, while there are still summer favorites available, produce is peppered with autumnal alternatives like early apples and persimmons. And I, still not ready to slip into fall, am pushing summer fruit filled recipes to the very brink. And hopefully, you’re on board with this too, because these Blueberry Donuts are just too good to be missed!
My Easy Baked Blueberry Donuts are well, just as the name promises. Incredibly easy to make, with a total of 10 (including the salt!) better-for-you ingredients, and bake up quickly in under 20 minutes! These donuts are made healthier by skipping the trip to the fryer, going for the oven instead. I recently upgraded my pan to an aluminum USA Pan donut pan and truly love it. It’s extremely easy to clean, baked goods come out easily, and, as opposed to my previous silicon version, is much more comfortable to transport in and out of the oven. (Now, if only USA Pan would make a mini donut pan I’d truly be in baked donut heaven.) The healthified donuts are paleo-friendly (gluten/grain/dairy free), have no refined oils or flours, can easily be made refined sugar free, and happen to be nut free! They are packed with one whole cup of juicy blueberries that give an oh-so-satisfying burst of fruity goodness in every single bite. Think blueberry pancake meets classic glazed donut. But healthy-ish.The glaze is made with just two ingredients, powdered sugar and nut milk, and reminiscent of the classic sugar glaze you would expect to see adorning a donut at a regular donut shop. The glaze is thin, but just sweet enough, and gives that firm and flakey crust to the exterior of the donut complementing the soft and moist interior. I made my own powdered sugar with organic cane sugar to ensure the classic white glaze look, but you can easily choose any granular sweetener that fits your dietary needs. It’s incredibly easy to make powdered sugar at home, and a nice option if you’re not using this ingredient regularly and do not want to commit to a whole bag. Simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. Which only takes about a minute or so. Just be sure that your machine is super dry beforehand. You’ll need about half the amount of granulated sugar as the amount of powdered sugar listed. I blended a little over one cup of granulated sugar for the 3/4 cup of powdered sugar needed for the glaze. To keep this recipe strictly paleo and completely refined sugar free, blend coconut sugar until powdered and use when making the glaze. It will be just as delicious as the cane sugar version, just slightly brown in color. Or, just skip the glaze entirely if you want to keep the sugar content low. And if a sugar free version is more your speed, use Lakanto granulated sugar in the batter, and either make your own, or use Lakanto powdered sugar for the glaze.These donuts are so easy to make and the perfect summer’s end treat to pair with your coffee or tea, a sweet breakfast on the go, or to satisfy that afternoon sweet tooth. So, hopefully these exceptionally delicious Blueberry Donuts have convinced you to stick around for just a few more summery recipes during this “baking shoulder season” before fully giving in to fall and the onslaught of pumpkin and apple-centric recipes to come.

paleo friendly (gluten/grain/dairy free), refined sugar free option, nut free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy Baked Blueberry Donuts

These donuts are packed with juicy blueberry goodness and topped with an easy sugar glaze! They are made with better-for-you ingredients, and have less sugar than your conventional donuts! Don't have a donut pan? No problem! Just make these in a muffin tin!

paleo-friendly (gluten/grain/dairy free), refined sugar free option, nut free

Ingredients

Dry Ingredients

  • 3/4 cup + 2 tbsp cassava flour
  • 1/4 cup tapioca flour
  • 1/3 cup coconut sugar or other granular sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup + 1 tbsp almond milk or nut/seed milk of your choice
  • 2 eggs
  • 2 tbsp avocado oil or coconut oil (melted and cooled)
  • 1 tsp vanilla
  • 1 cup fresh blueberries

Coconut Butter Glaze

  • 3/4 cup powdered sugar *see notes
  • 1 tbsp nut/seed milk of choice

Instructions

  1. Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with a little additional oil.

  2. In a medium bowl mix the dry ingredients together until everything is well incorporated.

  3. In a smaller bowl whisk together the wet ingredients (except the blueberries) until light and frothy.

  4. Pour the wet ingredients into the dry and stir gently until just combined. Taking care not to overmix. Gently stir the blueberries into the batter.

  5. Distribute the batter evenly into the 6 donut tin wells.

  6. Bake the donuts for 16-18 minutes or until donuts are puffed and just turning slightly golden.

  7. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.

  8. While the donuts are cooling, make the glaze by mixing the powdered sugar and nut milk together in a shallow but wide bowl until well combined and smooth. Once the donuts are cool enough to handle, dunk the puffed side of the donuts into the glaze and move gently from side to side to ensure good coverage. Lift the donut out of the glaze, allowing it to drip off slightly and return to wire rack, it may drip a little more once on the rack.

  9. Let the glaze harden, about 10-15 minutes, then enjoy!

Recipe Notes

Skip the glaze entirely if you want to lower the overall sugar content.

Sugar/Glaze Options
Powdered sugar can be made simply by blending granulated sugar in a high powered blender until it becomes a fine powder. You will need about half the amount of granulated sugar for the amount of powdered sugar needed. 

For a white glaze: I blended a little over 1 cup of Organic Cane Sugar to create just enough powdered sugar for this recipe. Wholesome Sweet makes an Organic Powdered Sugar if you don't want to make you own.

For strict paleo: If you want to keep this strictly paleo or avoid any refined sugars, blend about 1 cup of coconut sugar to create powdered coconut sugar. The glaze will be a slightly brownish color, but still delicious.

For sugar free: To make these sugar free, use Lakanto granulated sugar in the donut batter and Lakanto Powdered Sugar for the glaze. 

Donuts can be stored at room temperature for about a day or so. Donuts can be frozen, but I don’t recommend freezing these pre-glazed.

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Plum Galette (paleo, vegan)

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It’s the last few weeks of summer and I’m hanging on to every single fruit-filled moment with all my might. As much as I enjoy the fall, with the return of chunky sweaters, cozy socks, and pumpkin spice galore, I really live for summer and the produce that comes with it. And hence, I present to you, this Plum Galette. Well, technically, it’s a Pluot Galette. When I was a kid we used to have a plum tree in our backyard that fruited the most juicy, flavorful plums you could imagine. And to be honest, it kind of made me a plum snob. No store bought or fancy market plum could compare to the plum magic of my youth. But, since those days long gone, there has been a huge influx of new varieties of pluots to hit the markets. If you have not heard of, or tried, a pluot before, it’s a crossbreed of a PLUm and an apricOT = PLUOT. And well, they are pretty amazing. They come in a seemingly endless variety of colors, sizes, and flavors. And so, upon the return of my farmer’s market (which was shut down for 5 months due to COVID) and my buying too much produce at once to make up for those many missed markets, my rainbow pluot idea was born. I’ll admit, this fruit rainbow situation is a little extra, but the recipe is actually super easy and can absolutely be made with pluots or plums!

And since pluots are related to plums and interchangeable in this recipe I’m going to use the label “plum” loosely and refer to this as a Plum Galette for the sake of ease. The above is a mix of about 5 different varieties of pluots and a couple black plums.
Above is a single variety of pluot with a deep red flesh, very similar in taste to the classic plum. Below is a galette made with just this variety of pluot.

A galette is basically a rustic, open faced pie. It’s made with a simple pastry crust and can be filled with either sweet or savory things.  My Plum Galette is made with an almond flour crust that comes together easily, in just one bowl, and is a dream to roll out. The crust is just lightly sweetened with maple syrup and, when baked, is light, flakey, and just sturdy enough to hold up to the ample fruit juices. The filling is minimalist, with just a heap of sliced pluots and only two other ingredients, coconut sugar to reinforce the fruit’s natural sweetness and tapioca flour, which thickens the juices when baked to create a sauce. Adding just a few ingredients to the fruit really lets the fruit shine in all it’s glory. Because that’s what this dessert is all about – the fruit!

I recommend using fruit that is ripe, but still firm. To ensure the fruit can stand up to the heat when baked. You want the plum slices to retain some texture when biting into them and not become a literal hot mess.
I love this recipe because it’s simple enough to make, but looks just a wee bit fancy and impressive. And, as with most of my recipes, it’s a dessert that is better-for-you! It’s made with only a few simple ingredients that you can feel good about using. The recipe is paleo-friendly (gluten, grain, and dairy free) and easily made vegan by omitting the egg wash. The galette is made with no refined sugars and is actually pretty low in added sugars. There is a total of only six tablespoons in the whole recipe (two of maple syrup and four of coconut sugar), so it does not feel overindulgent, but is still sweet enough to be considered dessert. And, if you really want to take this Plum Galette to the next level, top your slice with a scoop of your favorite vanilla ice cream! Because, that would really be doing summer up right!

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan, oil free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Plum Galette

A simple, but impressive, open faced pie. The crust comes together quickly and is filled with heaps of sliced plums or pluots. The perfect way to enjoy summer fruit!

paleo (gluten/grain/dairy free), vegan option, refined sugar free

Ingredients

Crust Ingredients

  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil chilled
  • 1-2 tbsp iced water

Filling Ingredients

  • 2 1/2 cups sliced plums or pluots, cut to 1/2 in slices
  • 4 tbsp coconut sugar
  • 2 tsp tapioca flour

Crust Treatments

  • 1 egg, lightly beaten with a dash of water (omit if vegan)
  • turbinado sugar for dusting (omit if strict paleo)

Instructions

  1. Prepare the crust by mixing together the almond flour, tapioca flour, baking powder, and salt in a medium bowl with a fork.

  2. Add in the maple syrup and coconut oil and mash everything together with the fork until the largest piece of coconut oil is the size of a small pea.

  3. Add 1 tbsp of the very cold water and gently stir together (with your hands or a silicon spoon) until a dough forms. Add small drizzles of water, if necessary, until everything comes together. Transfer the dough to a piece of parchment paper and wrap it tightly.

  4. Let the dough chill in the fridge for at least 2 hours or in the freezer for 20-30 minutes. The dough should be cold and firm.

  5. When ready to bake, arrange a rack in the bottom third of the oven and one in the middle. Heat the oven to 400 degrees.

  6. Make the filling by combing the plum/pluot slices, coconut sugar, and tapioca in a large bowl. Stir well to coat and set aside.

  7. Roll out the dough, between two pieces of parchment paper, into a circle 10 inches in diameter.

  8. Arrange the fruit in the center of the crust, working your way out and leaving a 1 1/2 inch border around the edges.

  9. Gently fold the edges of the crust over the fruit. You can use the parchment paper to help lift and fold the dough.

  10. If using the egg wash, brush the egg all over the sides of the crust and sprinkle with turbinado sugar (about 2 teaspoons).

  11. Bake the crust on the lower rack for 10 minutes, then move to the middle rack and bake for another 10-12 minutes or until crust is golden brown and filling is bubbling.

  12. Remove from the oven and let cool for at least 20 minutes.

  13. Serve warm or at room temperature. And maybe some vanilla ice cream.

Recipe Notes

This is best eaten the same day! Any unused portion can be stored in the fridge for about a day or so. 

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