Our Top 3 Healthy Favorite Fall Recipes

No tricks here!!!!! Just yummy (and healthy) sweet treats, fun fall recipes, and kid-friendly snacks you can feel good about giving to your little monsters!!!

ApplesPumpkins1. Gluten Free Apple Crisp


The filling
6 medium apples, peeled, cored, and diced
1 tsp Cinnamon
2 TBSP Local Honey
1 TBSP Lemon Juice

The topping
1/2 cup Almond Flour
1/2 cup Gluten-free Oats
1/4 tsp Salt
1 tsp Cinnamon
1/4 cup Pecans, chopped
1/4 cup Local Honey
3 TBSP Unsalted Butter

1.Preheat oven to 375 degrees.
2. To make filling, in a medium bowl, combine apples, cinnamon, honey, and lemon juice. Stir together until apples are coated evenly.
3. To make topping, in a separate bowl, whisk together almond flour, oats, salt, cinnamon, and pecans. Use a fork or fingers to mix in honey and butter until topping has a crumbly consistency.
4. Arrange apples into a 9-inch pie dish or baking dish. Cover with crumble topping.
5. Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and cool for 5 to 10 minutes. Apple crisp is best served immediately. Top with So Delicious Coco Whip.


2. Carrot Cake Bars

1 cup Whole Wheat Flour
2 tsp Cinnamon
½ tsp Baking Soda
¼ tsp Kosher Salt
¼ tsp Ground Nutmeg
¼ tsp Allspice
3 Egg Whites
¼ cup Raw Sugar or Truvia
¼ cup Brown Sugar
½ cup 2% Cottage Cheese
½ cup Shredded carrots
½ cup Walnut Pieces
1- 6 oz. Puréed Carrots (weird, but baby food carrots work perfectly)

1. Preheat oven to 350 degrees. Line bottom of a 9 x 9 glass or metal pan with parchment paper and spray the paper with non-stick spray.
2. In a large bowl, combine all dry ingredients: flour, raw sugar/Truvia, brown sugar, cinnamon, baking soda, Kosher Salt, allspice and nutmeg.
3. In a medium bowl, combine wet ingredients: egg whites, cottage cheese and baby food until well combined.
4. Add the wet ingredients to the dry ingredients and mix until combined. Fold in the carrots and walnuts.
5. Pour batter into the glass dish and spread evenly. Bake 30 minutes or until a toothpick comes out clean. Let cool and cut into 16-20 pieces.


3. Dark Chocolate Oatmeal Pumpkin Cookies

1 cup All purpose flour
½ cup Old Fashioned Oats
1 tsp Ground Cinnamon
½ tsp Baking Soda
½ tsp Sea Salt
1 pinch of Ground Nutmeg
¾ cup Pumpkin Puree (not pumpkin pie filling)
1 cup Raw Sugar
¼ cup Extra Virgin Coconut Oil
½ TBSP Ground Flaxseed
1 tsp Pure Vanilla
¼ cup Dark Chocolate Chips

1. Preheat oven to 350 degrees.
2. Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
3. Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
4. Combine wet and dry ingredients. Stir in ¼ cup chocolate chips. Mix well.
6. Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
7. Bake for 15-16 minutes.
8. Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.

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