All tagged Coconut Sugar

Easy Baked Apples for Two

Easy Baked Apples for Two

Chelsea Gloeckner
Blog

Easy Baked Apples for Two is a quintessential winter dessert, from the classic warming spice of cinnamon, to the smell of baked apples in your kitchen- delicious!  My mom made these throughout my childhood (and adulthood) and are a family favorite.  These Easy Baked Apples for Two are relatively low in sugar compared to other desserts during the holiday season 😊 This recipe can easily be expanded to serve as many people as you would like. 

Creamy Roasted Acorn Squash Soup (Vegan)

Creamy Roasted Acorn Squash Soup (Vegan)

Chelsea Gloeckner
Blog

Creamy Roasted Acorn Squash is the quintessential cold-weather meal!  It’s savory from the onion, garlic, and veggie broth, and sweet from the carrot, squash, coconut sugar, cinnamon, nutmeg, and clove.  Acorn squash becomes incredibly creamy when blended, and the oat milk adds an extra touch of plant-based creaminess.  Enjoy this soup immediately, or meal prep it for the perfect comforting lunch or easy heat-and-eat dinner.  It will last in the fridge for 3-4 days or in the freezer for 2-3 months!

Serves: 6

Prep time: 20 minutes

Cooking time: 40 minutes

What (your ingredients):

2 acorn squash, sliced in half and seeds removed

2 cups boiling water

2 tablespoons olive oil

1 yellow onion, diced

2 large carrots, sliced into small pieces

¼ teaspoon salt

2 cloves garlic, finely sliced

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

½ teaspoon cinnamon

2 tablespoons flour

3 cups veggie broth

1 tablespoon coconut sugar

½ cup oat milk

How (your directions):

Heat oven to 400°F.

Place acorn squash, cut side down, into a baking dish.  Pour 2 cups boiling water into the baking dish, then roast the squash for 40 minutes.

Meanwhile, in a large Dutch oven or soup pot, heat olive oil over medium-low heat.

Add diced onion, carrots, and salt.  Sauté and stir for 3-4 minutes, until the onion is translucent.

Add finely sliced garlic, ground cloves, nutmeg, and cinnamon.  Sauté for one minute.

Add flour and stir for one minute.

Slowly add veggie broth, stirring continuously as the mixture thickens.

Lower heat to low and simmer until acorn squash is finished roasting, stirring occasionally.

When the squash is done, remove from the oven, and allow to cool for 5 minutes.  Then, using a spoon, scoop out the tender squash flesh and add to the soup.

Using an immersion blender, or carefully adding to a blender, blend the soup until smooth.

Add the coconut sugar and stir until dissolved.  Add the oat milk and stir until combined. 

Serve hot!

Why (the science):  Acorn squash is high in fiber, making this satisfying soup great for digestion and disease prevention. 

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

Chelsea Gloeckner
Blog

I grew up eating and loving my Mom’s banana bread, which was so delicious and sweet, it should have (maybe) been dessert 😉 I healthified banana bread by making it with fiber-rich whole wheat pastry flour and oat flour (which you can make at home by blending rolled oats in a blender) and cut the sugar tremendously by using monk fruit sweetener.  The Cinnamon Swirl in the middle and top of the banana bread is unreal and a MUST for the recipe!  The center is gooey, like the center of a cinnamon roll, while the top becomes crunchy, almost like crème brûlée.

Blackberry Parfait with Honey Almond Granola

Blackberry Parfait with Honey Almond Granola

Chelsea Gloeckner
Blog

This Honey Almond Granola is slightly sweet and totally crunchy, especially with the slivered almonds!  It makes the perfect breakfast or addition to an afternoon snack.  Wholesome and delicious, Blackberry Parfait with Honey Almond Granola tastes like a treat.

Serves: 6 (Honey Almond Granola)

Prep time: 5 minutes

Cooking time: 12 minutes

What (your ingredients):

1 egg white

3 tablespoons honey

1 tablespoon coconut sugar

2 cups rolled oats

1 cup slivered almonds

1 cup dried dark sweet cherries

To serve: Yogurt, Blackberries

How (your directions):

Preheat oven to 350°F.

In a large bowl, whisk together egg white, honey, and coconut sugar.

Add rolled oats and slivered almonds and stir to combine.  Make sure that the honey mixture coats all of the oats and almonds.

Pour mix onto lined baking sheet.  Bake for 12-14 minutes, stirring halfway through the baking time.

Remove granola from oven and stir in dried cherries.

Allow to cool so that granola becomes crunchy.

To serve, dollop 2 spoonsful of your favorite yogurt into a glass with 3 spoonsful of Honey Almond Granola. Repeat process, then top with 6-8 blackberries.

Honey Almond Granola can be stored in an airtight container for 1 week on the countertop.

Why (the science):  Almonds are a prebiotic, which means they feed the healthy bacteria in our gut!