3 Healthy Fall Baking Recipes
Fall is just around the corner! It’s time to pull out your favorite fall recipes- think apple, cinnamon, and all things pumpkin. We have some great, fall favorites that are surprisingly healthy. Whether you love sweets or pumpkin bread, we have a recipe for you! Keep reading to find out more.
Healthy Apple Crisp
Fall and apple crisp go hand in hand! And, while you may try to resist the delicious dessert because of its unhealthy nature- you don’t have to this year! We have found, and taste tested, a healthy version of the apple crisp! This recipe comes from the Healthy Eating Couple. Their recipe uses, whole grains, low sugar (maple syrup) and no butter (they substitute it with coconut oil!)
- 4 Apples
- 2 tbs of Maple syrup
- 1 heaping handful of old-fashioned oats
- ¼ cup of Pecans
- 3 tbs Cinnamon
- 1 tsp Ground ginger
- 1 tsp Nutmeg
- ¼ cup of Coconut oil
- (all ingredients can be adjusted to your liking depending on taste!)
- Peel and slice the apples
- Mix the apples with the spices and coconut oil
- In a separate bowl mix together the oats, pecans, and cinnamon to create the crust
- Pour the crust over the apples
- Preheat the oven to 375 and bake for 30 minutes (or until your crust is golden brown)
- Serve with a side of vanilla ice cream!
Healthy Pumpkin Bread
Pumpkin bread is an iconic fall treat! This healthy recipe hails from cookieandkate.com.
- 1/3 cup coconut oil
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup pumpkin puree
- ¼ cup of water
- 1 ½ teaspoon of pumpkin spice blend
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extra
- ½ teaspoon salt
- 1 ¾ cups white flour
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
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Caramel Covered Grapes
If you are looking for an easy, small treat to make, we have a great one for you! This recipe comes from delish.com.
- ½ lb green seedless grapes
- 1 cup caramel vodka (optional)
- 1 cup caramel
- 1 cup chopped nuts of choice
- Soak grapes in caramel vodka and refrigerate 1 hour.
- Drain grapes and pat dry with paper towels.
- Poke toothpicks in grapes, then dip in caramel and peanuts. Transfer to a parchment-lined baking sheet to let set.
- Serve. How easy was that!
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