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fall

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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Chai Spice Baked Donuts (paleo & nut free)

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It’s Finally the First Day of Fall Recipe! 
It’s finally the first day of fall and to celebrate this season change, although I was very tempted, I am sharing with you a non-pumpkin/non-pumpkin spice latte related recipe *gasp*. Truthfully, I was planning on posting a Pumpkin Chocolate Chip Cookie recipe to celebrate this first day into autumn, but as the end of summer progressed I felt like Instagram became one big blur of other bloggers similar thoughts. I just couldn’t bring myself to add another cookie recipe to the pumpkin heap that is fall. And I’m glad I changed my plans because I’m extremely excited to share a recipe inspired by one of my favorite fall flavors, these Chai Spice Baked Donuts!
These donuts took a little extra time to perfect but I am so proud of the delicious results. They are baked so they do not feel heavy or overindulgent and still have an incredibly light and fluffy texture you hope for in a donut. They are moist but airy and perfectly spiced with all the warming spices like cinnamon, nutmeg, and ginger that are true to a traditional chai tea blend. Once baked, they are coated in a touch of coconut oil (but ghee would also be amazing) and rolled in a chai-inspired dusting; a deliciously addicting blend of coconut sugar, cinnamon, and powdered ginger. These donuts are basically like a churro and a healthy baked donut had a chai-flavored love child that will make you want to pull out all the cozy blankets, fuzzy socks, and eat alongside your favorite morning brew, be that coffee of tea. Yep, these are basically straight up cozy vibes. These donuts are incredibly easy to make and although the recipe list may seem long, don’t let that deter you! The seemingly long ingredient list is mostly just spices, the batter is actually made with only 8 main ingredients. To make the batter we just mix the wet and dry ingredients separately, stir the wet ingredients into the dry, and blend until a smooth batter forms. Then transfer to your donut mold and bake for less than 20 minutes! Once they are cool enough to handle they are kissed with a touch of oil. This can be done by either dunking in a bowl of melted coconut oil or ghee or brushing the exterior of the donut with a pastry brush. Surprisingly, I prefer the brushing method, typically I’d go to great lengths to avoid making an extra dirty dish, I found that brushing was a touch less messy and ensured a more even coverage of oil. Plus, ever since I purchased this machine safe pastry brush, I don’t think twice about busting it out. After the oil, the donuts are dunked in the coconut sugar dusting and that’s it! Cozy donut heaven ready to enjoy in just about 45 minutes.
These donuts are made healthier by using no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten, grain, and dairy free. Plus, they are nut free by using cassava flour. Since finding out I have an almond intolerance, I have relied fairly heavily on cassava. Although it’s a bit pricey (but comparable to almond flour) a little goes a long way. I typically use about 75% of the amount flour I would normally use with other flours. I highly recommend trying out a few cassava based recipes if you have yet to do so! It’s a pretty versatile flour. And anything that can create a healthier donut that looks and tastes like this is just fine by me.

Happy first day of fall friends! I can’t wait to share so many new seasonally inspired treats for autumn with over these next few months with you! And hit me up if you’re still interested in that Healthier Pumpkin Chocolate Chip Cookie recipe.

paleo friendly (gluten/grain/dairy free), refined sugar free, nut 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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Chai Spice Baked Donuts

These donuts are just right for fall. All the warming spices, a cozy, soft, fluffy texture, and sprinkled with chai inspired sugar dusting! It's kind of like a churro and a donut had a chai spiced baby. Don't have a donut pan? No problem! Just make these in a muffin tin!

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

Ingredients

Dry Ingredients

  • 1 cup + 2 tbsp cassava flour
  • 2 tbsp tapioca flour
  • 1/2 cup coconut sugar
  • 1 1/4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp orange zest
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • dash of cloves
  • dash of black pepper

Wet Ingredients

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

Donut Coating

  • 2 tbsp coconut oil or ghee
  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/2 tsp ground ginger

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 until light and frothy.

  4. Pour the wet ingredients into the dry and stir gently until just fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.

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

  6. Bake the donuts for 17-19 minutes or until donuts are puffed and just turning slightly golden.

  7. While donuts are baking, prepare the coating ingredients: In a small bowl melt the coconut oil or ghee. In another small and wide bowl mix together the coconut sugar, cinnamon, and ginger until well mixed.

  8. 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.

  9. While donuts are still warm, but cool enough to handle, coat each donut in a little oil (or ghee). This can be done by either quickly dunking each side of the donut directly into the melted oil or by brushing the exterior of each donut with a pastry brush. I much preferred the brushing method as it ensured more even coverage and was slightly less messy.

  10. Dunk each side of the donut into the sugar mixture and place back on the rack to let cool. Repeat the oil & sugar coating with all remaining donuts.

Recipe Notes

These are amazing eaten warm shortly after they have been coated. Donuts will keep at room temperature in an airtight container for a day or so. Afterwards store them in the freezer! When ready to eat, just warm in a hot oven for a few minutes or the microwave for a few seconds. 

Kitchen Tools: (affiliate links) Donut Pan, Pastry Brush (optional)

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Healthier S’mores Cookies (nut free, grain free)

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Final Post: End of Summer Series

We’re about a week a half away from true fall and deep in the midst of what I’m calling “Baking Shoulder Season”. The stretch of time when it feels like summer is definitely over, but it’s not yet technically fall. Moving away from frozen, raw, or no-bake treats and heading back towards a warm oven. Saying goodbye to the bounty of juicy summer fruit and greeting the crispy likes of apples and pears. Similarly, we’re packing up the shorts and flips flops and pulling out the thick socks and sweaters. And so, as we move out of this transitional time, I bring you to the end of my End of Summer Series with these Healthier S’mores Cookies. A soft and gooey cookie that perfectly encapsulates this seasonal shift. It’s cool enough to turn on the oven without potentially breaking a sweat, but longer days still remind us it’s the end of summer. This cookie is warm and cozy, but reminiscent of those fun and whimsical flavors of summer.These cookies unify two of my favorite things in life, s’mores and cookies. And probably my favorite s’mores-ification (yes, that’s a technical term) to date. They are soft and chewy, packed with glorious puddles of melty dark chocolate chunks and pockets of lightly toasted marshmallows. These cookies are a true vision of the term “ooey gooey”. It’s the kind of dessert mash-up that really makes you think it might just be better than the originals. But I’ll leave that decision up to you.
And before we get to the recipe, let’s quickly chat about chocolate choices. Ideally, you should use a dark chocolate bar chopped into chunks. I tried this recipe using Beyond Good’s Pure Dark Chocolate, which is 80% cacao, and it felt a little too dark for this cookie. There is not a crazy amount of sugar in the actual cookie dough and although it was still delicious with the super dark chocolate, I much preferred the batches made using Hu’s Simple Dark Chocolate (70% cacao) chopped into large chunks. But, use any chocolate that sounds good to you! To really give these cookies that melty goodness I pressed a few extra chunks of chocolate into the top of each cookie dough ball. And while you can certainly use chocolate chips for this recipe, it will result with less gooey cookies. Chocolate chips tend to hold their shape more during the baking process. For the marshmallows, I only pressed them into the top of each ball to limit the amount of refined sugar used in the recipe. However, if you want to go big on the chocolate + marshmallow situation, stir in an extra 1/4 cup of marshmallows into the batter as well as pressing a few into the tops of the dough. And of course, a sprinkling of flakey sea salt is always a good idea.These cookies are made “healthier” with a lower sugar content than you’re typical cookie recipe. The cookie dough is sweetened with better-for-you coconut sugar. These are made with no refined flours or oils, and a minimal amount of refined sugar (from the marshmallows only).  They are gluten/grain/dairy free and nut free as well! That’s being said, these are so yummy I have a feeling even the most suspicious of taster would not guess they are secretly healthier. They are just that good and, baker be warned, more than a little addicting. And just the perfect way to send off summer with a delicious cookie flourish.

gluten free, grain free, dairy free, 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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Healthier S'mores Cookies

These S'mores Cookies might even be better than regular s'mores. It's melty chocolate and ooey marshmallow but contained in a soft and chewy cookie! Made with only 12 ingredients and in one bowl!

gluten free, grain free, dairy free, nut-free

Ingredients

Wet Ingredients

  • 2/3 cup coconut sugar
  • 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
  • 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
  • 1 egg large
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Additions

  • 1/2 cup dark chocolate chunks see post notes
  • 1/4-1/2 cup mini marshmallows

Instructions

  1. In the bowl of a stand mixer, or a large bowl if mixing by hand, whisk together the wet ingredients until thick and well incorporated.

  2. Add in the dry ingredients and stir until just mixed, ensuring not to over mix.

  3. Stir in the chocolate chunks. Optional: For gooey-er cookies add 1/4 cup mini marshmallows and stir until thoroughly disbursed.

  4. Chill the dough in the fridge for at least 20 minutes, preferably 2 hours.

  5. While dough is chilling, heat oven to 350 degrees and prepare baking sheet by lining with parchment paper or a silpat.

  6. Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.

  7. Press in 2-3 mini marshmallows into the top of each dough ball and a few more pieces of chocolate chunks if you like.

  8. Bake cookies for 8-10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 10-11 minutes if you like a firmer cookie.

  9. Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.

  10. Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top. My favorite tahini for baking is the 365 brand from Whole Foods.

Chocolate Addition: To get glorious pools of chocolate in your cookie similar to that of a traditional s'more, chop up your favorite dark chocolate bar. While chocolate chips would absolutely work in this recipe, they will be less melty than chocolate chunks. 

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Peanut Butter Cup Cookies (gluten free, grain free, dairy free, paleo-ish)

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It’s December which means it’s cookie season! I mean, I’m pretty sure that, in our house, it’s cookie o’clock pretty much all the time. But December is definitely that time of year when cookies seem to be a ubiquitous aspect of the month. They are everywhere in all shapes, sizes, colors, and flavors. And while I’ll definitely take the holiday season as an excuse to bake up something fun and maybe a little bit intricate, I’m also a huge fan of coming up with simple but still delicious recipes that can be whipped up in a jiffy but still please a crowd. And hence, I bring you these, Peanut Butter Cup Cookies. 

These little cookies are perfectly chewy with crispy edges and filled with a delicious peanut butter & chocolate filling. They are super easy to make, in just one bowl (!), and take at most 15 minutes to whip up from start to finish. You do need to let them cool after coming out of the oven to ensure the cups are set in the cookies. I can’t tell you how many gooey, but delicious, messes I made with my impatience trying to convince myself they were cool enough. But if you are, like me, in a hurry to get these out of the tin and into your mouth, then just shock them in the freezer for a few minutes or until the edges seem firm and chocolate is set. 
The cookie is gluten free, grain free, dairy free and paleo friendly. And for the PB cup filling I used Justin’s brand Dark Chocolate Peanut Butter Cups, which are not paleo-friendly and why I call this recipe “paleo-ish”. But you can feel free to use any mini nut/seed/coconut butter cups you like. Whatever you choose, I am confident that these will turn out completely delicious and sure to please anyone who tastes them! Happy cookie making!

gluten free, grain free, dairy free, paleo-ish

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Cup Cookies

gluten/grain/dairy free, paleo-ish

These PB & chocolate filled cookies are super easy and super delicious. The perfect cookie to whip up in a hurry but still please a crowd. And these make for wonderful gifting cookies!

freshlydafna.com

Servings 18 mini cookies

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup almond or peanut butter, unsweetened
  • 1/4 cup coconut oil, melted and cooled
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp cinnamon

Filling

  • 18-19 mini cups (almond butter, peanut butter, sun butter or keto cups)

Instructions

  1. Heat oven to 360 and prepare mini muffin tin by lining with muffin liners.

  2. In a large bowl beat together all the wet ingredients.

  3. Add the dry ingredients and mix until just well combined, ensuring not to overmix.

  4. Scoop batter into the muffin cups so they are 2/3 way full.

  5. Baking for 8-9 minutes or until they are golden brown on the edges.  

  6. Remove from oven and let cool for about a minute then gently press one mini cup into the center of each cookie. Let cool for at least 30 minutes before removing cookies from the muffin pan or place the whole muffin pan in the freezer for a few minutes to ensure the cups are fully set before removing.

Check out my the video below!

 

 

 

Healthy Homemade Fig Newtons (paleo, naturally sweetened)

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There’s something so gloriously fall about homemade baked goods. When there’s a brisk chill in the air and a toasty oven sends loving signals of warm spices wafting through the house. Especially when the baked treat is one that takes just a little more work than tray bakes or scoop and drop cookies. Like from-scratch apple pie. A rustic pear galette. Or handmade candy. The extra time spent on these home crafted creations is an expression of love which, I think, makes everything taste even better. And these Healthy Homemade Fig Newtons are essentially like biting into your best childhood memories. They are a wonderfully warm and delicious snack, that will have your house smelling gloriously and have you feeling happy all over.

I’ll be honest, these do take a bit of time to make. Mostly just waiting for the dough to chill. And there is some rolling out involved. But don’t let that deter you! If I can do it, I am sure you can. I am the least dexterous person you will ever meet. The dough is super malleable so if you break it, you can just pinch it back together. And as there is no gluten, you don’t have to worry about overmixing and getting a firm crust. And I assure you, these are certainly worth extra bit of effort. The fig newtons are better than their store bought counterpart and have only simple and good for you ingredients. These lasted about 2 days in our house as they are just that good.

These fig cookies are naturally sweetened with just a bit of maple syrup to counterbalance the natural sweetness from the figs. I like to add a bit of powdered ginger to the fig filling for an extra zing, but this is completely optional. Recipe is paleo-friendly, meaning it’s gluten, grain, and dairy free, and free of any refined sugars.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Homemade Fig Newtons

These Healthy Homemade Fig Newtons are better than the store bought kind and made with only good for you ingredients!

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

Ingredients

Crust

Wet Ingredients

  • ¼ cup maple syrup
  • 3 tbsp coconut oil melted and cooled
  • 1 tsp vanilla
  • 1 egg

Dry Ingredients

  • 1 ½ cups almond flour
  • 1 cup tapioca flour
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp salt

Fig Filling

  • 2 cups figs stems removed and chopped
  • 2 tbsp maple syrup
  • 1 ½ tbsp lemon juice
  • 1/8 tsp powdered ginger optional

Instructions

  1. Prepare the crust by mixing the wet ingredients together until light and frothy.
  2. Add the dry ingredients and mix together until a dough forms.

  3. Gather dough into a ball and remove from bowl, cover with plastic wrap or parchment paper and press into a squat rectangle. Let chill in the fridge for at least an hour, ideally two, and up to overnight.

  4. Once the dough has chilled, heat the oven to 350 degrees and line a baking sheet with parchment paper.
  5. Place chopped figs in a small bowl and cover with hot water, let soak for 10 minutes.
  6. Once the figs are rehydrated, place in a food processor or high-powered blender along with remaining filling ingredients and blend until a thick paste forms, about 30 seconds. Place back in the bowl and set aside while preparing the crust.
  7. Between two large pieces of parchment paper, roll out the dough into a large thin rectangle, about 8 by 14 inches and ¼ inch thick.
  8. Spread half the fig mixture in a 1 inch thick line about 2 inches from one edge of the crust the entire height of the crust. Using the parchment paper roll the crust over the filling and roll until the crust forms a seam at the bottom of the log. Cut this roll from top to bottom with a sharp knife and set aside, seam side down.
  9. Repeat this process with remaining fig paste on remaining piece of crust.

  10. Once both logs are rolled, cut into 1 inch thick pieces and set on baking sheet, seam down. The fig cookies can be close to each, just not touching. If the dough feels too soft to cut easily, place the rolls back in the fridge to chill for 10 minutes.

  11. Baking for about 16 minutes or until cookies are lightly puffed and golden brown.

  12. Remove from oven and let cool for about 20 minutes. The crust will be crisp when it comes out of the oven, but don’t fret, it softens up wonderfully after sitting in an air tight container overnight.

 

 

Ghosty Brownies (paleo, refined sugar free)

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I always love seeing all the spooky and fun Halloween treats that pop up this time of year. And as you can imagine, I’m not the type to ever turn down an opportunity to make a holiday appropriate baked good. And while I love baking, I am no whiz with the piping bag. So, I’m always looking for super simple recipes that look good but don’t require ample artistic abilities.

So for Halloween this year, I came up with a healthier spin on ghost brownies! The base is a super moist and easy brownie that is paleo friendly (gluten/grain/dairy free) and topped with simple meringue ghosts (made from unrefined cane sugar) to make a simple but sinfully delicious Halloween treat. Find the ghost meringue recipe here.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

 

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Ghosty Brownies

These Ghosty Brownies ae the perfect fun and easy treat to celebrate Halloween. The brownie is paleo friendly and super easy to make. Top them off with my Ghost Meringues for a deliciously spooky treat!

paleo friendly (gluten/grain/dairy free), no refined sugar

Ingredients

Dry Ingredients

  • 1/2 cup cacao powder
  • 1/2 cup + 2 tbsp almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chunks

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup non-dairy plain yogurt
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 and prepare 8x8 baking sheet by either greasing or lining with parchment paper.

  2. In a medium bowl mix all dry ingredients together, set aside.

  3. In the bowl of a stand mixer, mix all wet ingredients together until well mixed and fluffy.

  4. Add in all dry ingredients (except chocolate chunks) to wet and mix until just fully incorporated.

  5. Stir in chocolate chunks.

  6. Transfer batter into baking dish and spread out into an even layer.

  7. Bake for about 24-26 minutes, testing for doneness with a toothpick.

  8. Once done remove from oven and let cool about 15 minutes before slicing. Top with ghost meringues once cooled completely!

 

Ghost Meringues (refined sugar free, dairy free)

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These little meringue ghosts are the perfect fun and easy treat for Halloween! The meringue is made with unrefined cane sugar and piped out into sweet ghost shapes. The ghosts can be shaped using a piping bag or by cutting the tip off a large ziplock bag. Then decorated with a bit of black icing gel, but melted and cooled dark chocolate would be a great healthy replacement. To make these refined sugar free I used natural cane sugar by Wholesome Sweeteners Natural Cane Sugar.

 

no refined sugar, dairy free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Ghost Meringues

These ghost meringues are a super fun and easy treat to make for Halloween. Top these with my Easy Paleo Brownies for a cute and chocolately Halloween treat.

Recipe Adapted From https://www.smartschoolhouse.com/easy-recipe/ghost-meringues

refined sugar free, dairy free

Ingredients

  • 4 egg white
  • 1/2 tsp cream of tartar
  • 1 cup natural cane sugar
  • black decorating icing gel (or melted chocolate)

Instructions

  1. Preheat oven to 225 degrees.

  2. Cover a baking sheet with a piece of aluminum foil and spray well with oil.

  3. In the bowl of a stand mixer, whip the egg whites on high for about 2 minutes until eggs become frothy and very bubbly.

  4. Reduce speed to medium and slowly add in the sugar.

  5. Once the sugar is all added, add the cream of tartar.

  6. Increase to high speed and whip for another 2 minutes until mixture forms stiff peaks.

  7. Place the meringue mixture into an icing bag or a large ziplock with one tip cut off.

  8. Pipe out the ghosts by pressing out the meringue and holding in one place for a few seconds and lifting up slightly to create the puffed layers.

  9. Bake them for about 45 minutes or until the tops become a little brown.

  10. Remove from oven and let cool. They will harden a bit as they cool.

  11. Decorate the ghosts with the icing gel or melted/cooled chocolate!

  12. Store in an air tight container.

Complete the spooky look and make my Ghosty Brownies!

Pumpkin Chocolate Chip Blondies (paleo)

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I am fairly certain that every self-respecting food blogger (hm, still not my favorite word) must have at least one pumpkin pie spiced recipe in his/her arsenal in order to be taken seriously these days. But, to be honest, I’m not ride-or-die for pumpkin spice like (what feels like) the rest of North America. During the fall, I’m an equal opportunity appreciator of both pumpkin pie and apple pie influenced sweet treats. And to totally honest, by mid-October I usually feel a chronic case of pumpkin spice fatigue set in, where seemingly everything becomes pumpkin pie spiced just for the sake of it.

But all that changed when I finally put the finishing touches on this PS inspired recipe. These Pumpkin Chocolate Chip Blondies are thick, soft and chewy, perfectly spiced with those warming spices in pumpkin pie blends, and studded with chocolate. What’s not to love about that. And while I can’t say that I’m now a diehard fan of PS, I am, without any shred of doubt, an epic fan of these Pumpkin Blondies. Don’t be surprised if you see these gracing my oven come June. These will be wonderful any time of year.

These blondies are super easy to make and in just one bowl (take that dishes!) and have only good for you ingredients. I used chocolate chips and enjoy the ones made without common allergens and sweetened with cane sugar. But if you want to make this purely paleo feel free to use your favorite paleo-friendly chocolate bar chopped into chunks. I used all the same spices typically found in premixed pumpkin spice blends, but feel free to sub the spices for your favorite store-bought blend (see recipe notes for amount). Either way you go, these are sure to be epic crowd pleasers that will have you coming back for more. One final warning before you delve into pumpkin spice heaven, I suggest letting these rest for at least an hour before being sliced. This really helps the blondie set so it maintains its form. But if you can’t resist breaking into it before, I completely understand. No judgement here.

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

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Pumpkin Chocolate Chip Blondies

This Pumpkin Chocolate Chip Blondie is everything you want in a pumpkin blondie recipe. It’s thick and perfectly chewy, packed with 1 full cup of pumpkin, and studded with chocolate chips. This recipe is easy as can be, made in just one bowl (!) and out of the oven in under 25 minutes.

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

freshlydafna.com

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 egg
  • ½ cup tahini
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ½ cup almond flour
  • 1/3 cup tapioca flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • 1/8 tsp cardamom
  • ¾ cup chocolate chips or chunks

Instructions

  1. Preheat oven to 350 degrees and line 8x8 baking dish with parchment paper or lightly grease with an oil or oil spray

  2. In the bowl of a stand mixer (or in a medium bowl if mixing by hand), mix together the wet ingredients until everything is light and fluffy.
  3. Add in the remaining dry ingredients (except the chocolate chips) and stir again until everything is just well incorporated.
  4. Stir in the chocolate chips.

  5. Pour the batter into the prepared baking dish and using a rubber spatula spread out into a smooth even layer. Top with additional chocolate chips/chunk if desired.

  6. Bake for 24-25 minutes or until edges start to brown.

  7. Remove from oven and let cool for at least an hour (I know, this will be hard) to let the blondie set completely. After it has cooled, remove from baking dish and slice.

  8. Blondies will keep well in an airtight container for a few days.

Recipe Notes

If you prefer to use your pre-made pumpkin spice mix instead of adding the spices individually, use ½ tsp cinnamon and 1 tsp pumpkin pie spice.

To make this completely paleo, chop up your favorite coconut or maple syrup sweetened chocolate bar and use those chunks instead of chips.

These will keep a few days at room temperature in a sealed container, after that, move to freezer.

 

Soft Baked Chai Spice Cookies (paleo)

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When I think of fall flavors, I, of course, think of the obvious first, pumpkin pie and apple spice. And yes, those are great. But fall to me is more about the turn of season from refreshing iced beverages to warm frothy mugs full of comfort. And perhaps no food feels more like warm woolen blanket to me than a steamy mug of chai latte. All the warm spices, like cinnamon, ginger, cardamom, coupled with some soothing nut milk is exactly what I want on a cool brisk day.

And thus, the inspiration of these Soft Baked Chai Spice Cookies. These cookies are like spiced little pillowy clouds of delicious coziness. Do I even need to say more??? Well, just in case, here are some further selling points. I use a blend of my favorite chai spices that is really well complemented by the natural rich flavor of the coconut sugar, of which, there is not much. These are sweet, but just perfectly sweet to be satisfying as a dessert, but not too sweet for a snack or breakfast. In my original recipe, I use tahini, which I think is just mild enough to not overpower any of the spices. I highly recommend you give it a try this way. All the warming spices, coconut sugar, and tahini just make these cookies feel oh, so comforting and just, yummy. And isn’t that really what fall baking is all about.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Soft Baked Chai Spice Cookies

These cookies are warm and spicy in all the right ways. Super easy to mix up, in just one bowl, and have only good-for-you ingredients. These cookies have a delicious crisp exterior and super soft interior. And, these will make your kitchen smell amazing!

paleo (gluten/grain/dairy free), no refined sugar

Course Dessert, Snack

Ingredients

Wet Ingredients

  • ½ cup coconut sugar
  • ¼ cup coconut oil melted and cooled
  • 2 tbsp nut or seed butter see notes
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp cloves
  • ½ tsp cardamom
  • ¼ tsp nutmeg
  • 1/8 tsp salt

Instructions

  1. In a stand mixer, or a medium bowl if mixing by hand, mix together the wet ingredients until everything is light and fluffy.

  2. Add in the dry ingredients and mix again until just well combined.
  3. Let the dough chill in the fridge for at least 15 minutes to allow for easy scoping.
  4. Heat oven the 360 (yes, 360) and line baking sheet with parchment paper.
  5. Scoop the dough onto the baking sheet, and lightly press the balls down with the palm of your hand to form a cookie shaped disc.
  6. Bake for 9-11 minutes. For soft baked cookies bake for 9 minutes, for crispy and chewy cookies, bake for 10-11 minutes. Edges should be starting to brown.
  7. Remove from oven and let cool on baking sheet for 5 minutes before moving to a cooling rack to cool completely.

Recipe Notes

I used and love tahini in this recipe. Just make sure your tahini (or any nut/seed butter for that matter) is well mixed and not too thick.

I like these cookies best baked for exactly 10 minutes, they have the crisp edges and soft chewy centers. Baked for 9 minutes these are super soft and little delicious spiced pillows that are also wonderful in their own right.

Keep in an airtight container for a few days, then move to freezer to store for longer.

 

Spiced Up Sweet Potato Casserole (vegan option, dairy free, gluten free)

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #4: Spiced-Up Sweet Potato Casserole

When I was younger our Thanksgiving dinners looked very similar to our regular dinners except with the inclusion of a big ole turkey. Which we never ate at any other time of year. My mother is not much a cook and just prepared her standard dishes that she was comfortable making. My dad, more so the cook, immigrated here in his late 20’s and was not familiar with the “traditional” Thanksgiving dishes. As I started to help more with the cooking of the meal I would (out of envy of my friends and new exposure to Food Network) start to incorporate more of the “classic American Thanksgiving” dishes into the menu.

I clearly remember discovering that one of these traditional side dishes was yams with marshmallows on top and being completely dumbfounded. Marshmallows during a meal. The idea of a sweet component before dessert was so foreign to me. I couldn’t wrap my mind around the concept but knew that we needed it on our table. So that year I opened a can of cooked yams placed it in a casserole dish, spread out those marshmallows right on top, watched as they got all toasty and basically my life was changed forever. It’s one of those dishes that I only have once a year and no matter what my regular diet, I’m going to have some of that casserole! So be warned this recipe is a bit outside the regular type of recipes I post here. But I do make add a couple options for those who want to stay within a certain dietary restriction.

Over the years, I’ve improved upon the dish and this has been my steady recipe for the past four to five years. Instead of yams I use sweet potatoes but feel free to use whichever you prefer, I have used both and it always turns out great. I love this recipe so much because I spice it up with some chipotles in adobo sauce and a healthy dose of spices like ginger, nutmeg, and cinnamon to balance out the natural sweetness of the sweet potato/yam and the extra sweetness of the marshmallows. Also, this is slightly lighter because there is no butter or milk as in the more traditional recipes, I find the sweet potatoes/yams to be creamy enough and just use a bit of coconut butter to give it that little extra oomph.

vegan option, dairy free, gluten free, grain free

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Spiced Up Sweet Potato Casserole

This is a healthified and spiced up version of the classic Thanksgiving dish. I add in a healthy dose of spices and chipotle peppers to give a little balance between the natural sweetness of the sweet potatoes and extra added sweetness of the marshmallows to give a more well balanced version of this delicious side dish. 

freshlydafna.com

Ingredients

  • 3 lbs sweet potatoes (or yams) (about 7-8 )
  • 3 tbsp coconut butter or oil melted
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1-2 tbsp chopped chipotles (from canned chipotle in adobo sauce)
  • 1-3 tbsp adobo sauce from can of chipotles
  • salt and pepper
  • 2 cups regular or vegan marshmallows (see notes for options)

Instructions

  1. Cook the sweet potatoes or yams. I usually use a pressure cooker to get it done quickly OR just place them in a 375 degree oven until they are cooked through. About 40 minutes. 

  2. Once the sweet potatoes are cooked, skinned, and slightly cooled, place them in a large bowl and mash with a large fork or masher. Add in the coconut butter and spices and mix thoroughly. Add 1 tablespoon of the chopped chipotles and 1 tablespoon of the adobo sauce and mix again. Taste and adjust to your preferred spiciness level by adding more sauce and/or chopped chipotles. The chipotles will bring more heat.  Add salt and pepper to your liking. 

  3. Transfer the sweet potato mixture to a 2 quart baking dish (8x8 or 9x9). And smooth the surface so it's evenly distribute. (MAKE AHEAD: You can prepare this portion of the dish, cover, and place in the fridge, 1 day before serving.)

  4. When ready to serve, top sweet potato mixture with marshmallows. Place in center of the oven and bake until the bottom layer is warm and the marshmallows nicely toasted. The cook time will depend on the type of marshmallows used, so keep a good watch. Probably around 10-15 minutes. (If you have made the sweet potato mixture the day before, place the dish in the oven for about 10-15 minutes without marshmallows to bring the temperature back up. Remove from the oven, arrange marshmallows, and place back in the oven to toast the marshmallows and allow the inside to heat up completely.)

Recipe Notes

Options, options, option. 

Vegan/Vegetarian: Use vegan marshmallows

Low Sugar/Sugar Free: Leave out the marshmallows entirely and serve this as a mash. 

No Limits, I'm All In: Make the marshmallows from scratch! I usually prepare homemade marshmallows to top this dish and it seriously a game changer. I use this recipe every year and it's perfect. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna