I am well aware that the pumpkin spice phenomenon has gotten completely out of control, (I mean, what?!), but I still love the flavor of those warm spices combined together.

These energy bites are an easy and quick way to get your pumpkin spice fix without having to turn on the oven or stove. They have only a handful of ingredients, most of which you probably already have in your kitchen if you’re accustomed to making gluten-free goodies. They don’t have a ton of added sugar, but they will satiate your sweet tooth after lunch or as a mid-afternoon pick-me-up.

Let pumpkin spice season commence!

Pumpkin Spice Energy Bites (No Bake, Gluten-Free, Vegan)

by Lauren Zembron

Ingredients

• 1/3 cup natural unsweetened cashew butter (peanut or almond butter may be substituted, but the mild flavor of cashew butter is preferred for this recipe)
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract
• 2/3 cup old fashioned rolled oats, certified gluten-free if desired
• 1/3 cup blanched almond flour, plus more if needed (for the batch photographed in this post, I used an additional 3 Tbsp)
• 1 tsp pumpkin pie spice
• chocolate chips, dried cranberries, chopped nuts, etc.

Instructions

In a mixing bowl, add cashew butter, maple syrup, and vanilla extract; stir until fully combined.

Add in the rolled oats, almond flour (starting with 1/3 cup), and pumpkin pie spice; stir until fully combined. If mixture is super sticky, add more almond flour – one tablespoon at a time – until the dough is no longer sticky but still holds together.

Scoop out the dough using a cookie scoop or tablespoon measure, and roll into balls using the palms of your hands.

Place bites on a parchment paper-lined plate and chill in the fridge for at least one hour before transferring to an airtight container. Store in the fridge.

Estimated Nutrition Per Serving

• Calories: Approximately 200 calories per Samoa
• Total Fat: About 12 grams
• Saturated Fat: Approximately 8 grams
• Cholesterol: Around 0-5 milligrams
• Sodium: About 70-80 milligrams
• Total Carbohydrates: Approximately 20-25 grams
• Dietary Fiber: About 1-2 grams
• Sugars: Approximately 15-18 grams
• Protein: Around 1-2 grams

Are you looking for a fun and colorful way to encourage your kids to eat more fruit? Look no further than the delightful Rainbow Fruit Skewers with Banilla Dipping Sauce from The Kid’s Daily Plate. This creative and healthy snack will not only satisfy your child’s taste buds but also provide them with a variety of essential nutrients.

I’m sharing with you a recipe from my e-cookbook The Kid’s Daily Plate today for two reasons:

1. It is currently Gay Pride Week, and I wanted to show my support for the LGBTQ community by posting a recipe that mirrors the rainbow flag. #loveislove #lovewins
2. These skewers are a fun way to get your kids to eat a colorful array of healthy produce.

My kids devour a wide variety of fruit at an alarmingly fast rate, but I know some kids are hesitant to venture past their comfort zone of one or two different kinds. These skewers feature a rainbow of fruits with a naturally sweetened dipping sauce on the side, which will hopefully motivate even the pickiest of eaters to try something new.

Rainbow Fruit Skewers with Banilla Dipping Sauce from The Kid’s Daily Plate

by Lauren Zembron

Ingredients

• Hulled strawberries or raspberries, preferably organic
• Cubed peeled mango or cantaloupe
• Cubed peeled pineapple (or pineapple canned in 100% juice) or peeled sliced banana
• Peeled & sliced kiwifruit, preferably organic
• Blueberries, preferably organic
• Purple grapes, preferably organic

• 1 peeled very ripe banana
• 2 Tbsp milk, preferably organic
• 1 cup plain Greek yogurt, any fat percentage, preferably organic
• 2 tsp freshly squeezed lemon juice
• ½ tsp pure vanilla extract

Instructions

Instructions for the skewers:

Carefully thread the fruit onto wooden skewers or chopsticks in the order listed to make a rainbow pattern.

Serve with banilla dipping sauce (recipe follows).

Instructions for banilla dipping sauce:

Combine all ingredients in a blender or food processor and blend/process until very smooth.

Estimated Nutrition Per Serving

• Calories: 120
• Total Fat: 0.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 15mg
• Total Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 20g
• Protein: 2g
• Vitamin C: 120% DV
• Calcium: 6% DV
• Iron: 4% DV

Samoas cookies, also known as Caramel deLites, are a beloved treat that many associate with Girl Scout cookie season. These delightful cookies feature a combination of chewy caramel, sweet coconut, and rich chocolate, all nestled atop a buttery shortbread base. Making homemade Samoas allows you to enjoy these delicious cookies year-round and customize them to your liking. In this article, we’ll guide you through the steps to create your own batch of Homemade Samoas Cookies.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the vanilla extract and mix well.

Gradually add the flour and salt, mixing until the dough comes together.

Roll the dough into a 1/4-inch thick rectangle on a floured surface.

Use a round cookie cutter or glass to cut out circles and place them on a parchment paper-lined baking sheet.

Bake for 10-12 minutes or until the edges turn golden. Let them cool on a wire rack.

• Spread the shredded coconut on a baking sheet and toast it in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until it’s lightly golden. Be careful not to burn it.

• In a microwave-safe bowl, combine the unwrapped caramels, sweetened condensed milk, and salt.
• Microwave in 30-second intervals, stirring each time, until the mixture is smooth and well combined.
• Stir in the toasted coconut.

• Take a cooled shortbread cookie and spread a generous layer of the coconut caramel topping on top. Repeat for all cookies.
• Allow the caramel topping to set for about 30 minutes.

• In a microwave-safe bowl, melt the chocolate and oil in 20-second intervals, stirring until smooth.
• Drizzle the melted chocolate over the caramel-topped cookies.
• Allow the chocolate to set for at least an hour, or you can speed up the process by placing them in the refrigerator for about 30 minutes.

• Once the chocolate is set, your Homemade Samoas Cookies are ready to enjoy! Store them in an airtight container at room temperature.

Estimated Nutrition Per Serving (1 cookie)

• Calories: Approximately 170 calories
• Total Fat: 10g
  • Saturated Fat: 7g
  • Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 80mg
• Total Carbohydrates: 19g
  • Dietary Fiber: 1g
  • Sugars: 13g
• Protein: 2g

I didn’t stick with Girl Scouts for very long as a kid, but I was a brownie long enough to sell cookies for a couple of years. Samoas (or, as I knew them, Caramel deLites), were not a favorite of mine back then, (due to my childhood distaste for coconut), but as I got older and my taste buds changed, they became my absolute favorite Girl Scout cookie to purchase (and eat, obviously!). However, It’s been years since I bought Girl Scout cookies because I’m not a fan of the ingredients used.

You can imagine my deLite (I had to, sorry) when I stumbled upon a recipe for a homemade version of my favorite GS cookie using only clean ingredients on the Eating Bird Food blog!

These cookies are pure perfection, and because I didn’t change one thing about Brittany’s recipe, I’m going to link her recipe instead of posting it here.

The kids and hubs all love these cookies as much as I do, so it’s safe to say they’ll become a frequent treat in our house!

If you think that delicious brownies without flour, refined sugar, or butter sounds too good to be true, then let this recipe be the one that changes your mind.

Although not quite as rich and dense/fudgy as traditional brownies, this healthier version is the perfect antidote to any chocolate craving, and the batter is quick and simple to whip up (in one bowl!).

I made these in a 7 x 11 inch rectangular pan because I’ve been without my trusty 8 x 8 inch square pan for a while now… without any memory of what happened to it (hmmm: mom brain is real, my friends). When baked in an 8 x 8 pan, the brownies will turn out thicker.

If you’re looking for a chocolatey, but more heart-healthy, dessert to treat your loved ones to on Valentine’s Day, then look no further!

Healthy One Bowl Flourless Brownies (Gluten-free, Grain-free)

by Lauren Zembron

Ingredients

• 3 large eggs, preferably organic
• 1 cup well-stirred creamy/smooth all-natural unsweetened almond butter, (the only ingredients should be almonds and salt)
• 2 Tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/3 cup coconut sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 1/2 tsp baking soda
• 1/8 tsp Kosher salt
• 1/2 cup dark chocolate chips

Instructions

Preheat oven to 350°F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper going both ways (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).

Whisk the eggs in a large mixing bowl until lightly beaten, then stir in almond butter, maple syrup, vanilla, sugar, cocoa powder, baking soda, and salt with a rubber spatula or spoon until smooth. The batter will be very thick and sticky.

Fold in chocolate chips.

Spoon the batter into the prepared pan, and spread it into an even layer.

Baking for 15-17 minutes (or 14-16 minutes if using a 7 x 11 pan), or until a toothpick inserted into the middle of the brownies comes out mostly clean. The brownies will rise in the oven, but then deflate while they cool.

Let brownies cool completely before lifting them out of the pan using the overhanging parchment paper. Cut into squares.

Estimated Nutrition Per Serving (1 brownie)

• Calories: Approximately 190 calories
• Total Fat: 12 grams
• Saturated Fat: 1-2 grams
• Cholesterol: 15-20 mg
• Sodium: 90-100 mg
• Total Carbohydrates: 16-18 grams
• Dietary Fiber: 2-3 grams
• Total Sugars: 11-12 grams
• Protein: 4-5 grams

Puffy, soft, and chewy in the center with a bit of crunch from a cinnamon sugar coating, snickerdoodles are a perennial favorite, especially during this time of the year when platters and tins of cookies abound. Altering the traditional version into a healthy cookie is simple, and if you’re well versed with paleo baking, you most likely already have all of the necessary ingredients in your kitchen.

One of the many perks of vegan baking is that your kids (and you!) can safely lick the bowl and eat as much raw dough as you want. Jack, (who turned two last month!), was given the honor of licking the spatula, and kept saying “yummy!”.

Agreed, kiddo, agreed.

Paleo & Vegan Snickerdoodles

by Lauren Zembron

Ingredients

• 1 1/2 cups blanched almond flour
• 2 Tbsp coconut flour
• 1/4 tsp Kosher salt
• 1/4 tsp baking soda
• 6 Tbsp melted coconut oil (make sure to melt before measuring)
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2 Tbsp coconut sugar (you could also use evaporated cane juice)
• 1 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Whisk, making sure to break up any clumps of flour.

In a small microwave-safe bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. If your maple syrup is cold, the coconut oil might begin to solidify when you mix them together. If this is the case, simply microwave the mixture until liquified.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

In a bowl, whisk together the coconut sugar and ground cinnamon,

Using a cookie scoop (or spoon), scoop out the cookie dough, roll into balls, and then roll in the cinnamon sugar. Place cookie dough balls on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 10 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Estimated Nutrition Per Serving

Please note that these are approximate values and may vary based on specific ingredients used and portion sizes:

• Calories: 110 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 55mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 2g

My 3 Ingredient Peanut Butter & Honey Cereal Bars are by far my most popular recipe on Pinterest. I’ve been wanting to make a different version for a while now, and adding chocolate was a no-brainer.

I went back and read through a bunch of the comments on Pinterest, and although the overwhelming majority of them were positive, every once in a while I saw one that said the bars were too sweet and/or too gooey/sticky. For this version, I increased the amount of cereal and decreased the amount of honey. The chocolate layer helps to hold the bars together, but be forewarned: if not chilled, the bars WILL fall apart easily, so they are best eaten straight from the fridge or freezer.

When chilled, the cereal base stays crunchy with a lightly sweetened peanut butter flavor, and there’s just enough chocolate blanketing the top to deem the bars dessert-worthy.

Check out the subtle marble-like swirled effect of the coconut oil running throughout the chocolate!

If the classic chocolate & peanut butter combination is your weakness, (like it is mine), then these bars are a healthy way to indulge.

5 Ingredient Chocolate-Covered Peanut Butter Cereal Bars

by Lauren Zembron

Ingredients

• 1/2 cup natural unsweetened peanut butter (the only ingredients should be peanuts and salt), preferably organic, well-stirred
• 1/4 cup honey
• 4 cups toasted whole grain oats cereal (I used Cheerios)
• 2/3 cup dark chocolate chips
• 2 tsp unrefined virgin coconut oil

Instructions

Line an 8 x 8 inch square baking pan with parchment.

Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until the ingredients melt, then remove from heat and stir until mixture is well combined. You may also melt the ingredients together in the microwave for 20-30 seconds.

Stir in cereal until evenly coated. The peanut butter & honey mixture will clump up, so make sure you thoroughly stir until the cereal is evenly coated. I found a metal spoon to be helpful.

Pour mixture into prepared pan, cover with parchment, and press firmly. A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape. Make sure to really press down to ensure the mixture sticks together.

In a small microwave safe bowl, combine the chocolate chips and coconut oil. Heat for 30 second, stir, then heat for another 30 seconds. If still not melted, heat for an additional 15 seconds. Stir until fully melted and smooth. Evenly spread over the cereal mixture. The chocolate will form a thin layer.

Chill in the refrigerator for 1 hour or in the freezer for 30 minutes. Carefully cut into bars. Store individually wrapped in the refrigerator or freezer. If left at room temperature, the bars will not stick together as well as if they’re kept chilled.

Estimated Nutrition Per Serving

• Calories: 240 kcal
• Total Fat: 14g
  • Saturated Fat: 5g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 130mg
• Total Carbohydrates: 26g
  • Dietary Fiber: 2g
  • Sugars: 17g
• Protein: 5g

It’s officially fall, which means it’s officially apple season! It doesn’t look like fall in MA quite yet, as the leaves have yet to take on their fiery vibrant autumnal hues, but the past few days have certainly felt like fall what with the cool temps and brisk breeze.

There’s not much else I’d rather have on a chilly autumn evening (or, let’s be honest, morning), than warm apple crisp; and it’s hands-down the dish I’d pick if I could only have one dessert for the rest of my life. There are so many recipes for and variations on the classic apple crisp, and I have yet to taste one that I didn’t like… so here’s yet another version.

This crisp features cinnamon-kissed apples (sweetened only with reduced apple juice) crowned with a topping that tastes just like chewy-in-the-middle, crispy-around-the-edges oatmeal cookies. I’ve been loving it just as is, but it would of course be even more delicious topped with vanilla ice cream.

Pretty tempting, no?!

Oatmeal Cookie Apple Crisp

by Lauren Zembron

Keywords: bake dessert apples oatmeal crisp fall