Tag Archives: dessert

Healthy Cornmeal Peach Crisp

Healthy Cornmeal Peach Crisp

Healthy Cornmeal Peach Crisp

A few weeks ago I headed out to Winona for their annual Peach Festival and spent the afternoon immersed in all things peaches! From pies to jams to a very indulgent giant peach ice cream sundae, it was a lovely way to spend an afternoon. I came home with ten pounds of peaches and my friend and I have since started to learn about canning and have been experimenting with jams (fair warning: everyone is getting peach jam for Christmas this year!). I had some leftover peaches and decided to make a peach crisp. I love cornmeal and felt as though the sweetness of the corn would be a nice compliment to my sweet, super ripe peaches.

I wanted to make this dessert on the healthy side, and was inspired to use the sample of coconut oil I had received from Cocozia as a substitute for butter. 100% organic, unrefined and cold-pressed, Cocozia’s extra-virgin coconut oil has a rich coconut scent, has a smooth, creamy texture and doesn’t melt at room temperature. I added some almonds for protein and replaced some of the brown sugar with maple syrup.

Healthy Cornmeal Peach Crisp

Healthy Cornmeal Peach Crisp

This peach crisp is the perfect comfort dessert for fall. The sweet, syrupy peaches & berries are nicely caramelized underneath a golden, cornmeal crust with hints of buttery coconut.

Healthy Cornmeal Peach Crisp

Healthy Cornmeal Peach Crisp

Healthy Cornmeal Peach Crisp

Healthy Cornmeal Peach Crisp


    For the topping:
  • ½ cup cornmeal
  • ½ cup unbleached white flour
  • ¼ cup almond flour
  • ¼ cup Cocozia extra virgin coconut oil
  • 2 tablespoons Cocozia coconut water (or filtered water)
  • 2 tablespoons crushed almonds
  • 1 ½ tablespoons brown sugar
  • pinch of cinnamon
  • pinch of sea salt
  • For the filling:
  • 4 large ripe peaches, core removed, finely sliced
  • ½ cup blueberries (preferably fresh)
  • ¼ cup maple syrup
  • 1 ½ tablespoons corn starch
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon sea salt


  1. Preheat oven to 375F.
  2. In a large bowl, mix together all the dry ingredients for the topping, except for the crushed almonds. Slowly incorporate the coconut oil. Drizzle the coconut water over top and mix well with your hands, the topping should stay together when you pinch some between your fingers. Add a bit more water if necessary.
  3. In a 3QT glass baking dish, mix together the peaches, blueberries, lemon juice and maple syrup. Sprinkle the cornstarch, cinnamon and salt over top and carefully stir the filling.
  4. With your hands, pick up small handfuls of the topping and place gently over of the filling, spreading each piece out evenly until the filling is covered.
  5. Sprinkle the almonds over top.
  6. Bake in oven for 15-17 minutes or until golden brown and bubbling along the edge.
  7. Let stand 10-15 minutes before serving.

Just a side note: I actually bought a second jar of Cocozia coconut oil and have been using it as a body moisturizer, hair mask and makeup remover – it’s amazing! I love the smell and my skin is nice and soft. I love using an all-natural, multi-purpose ingredient for my beauty needs!

Wheat Free, Sugar Free Spiced Apple Crisp

Wheat Free, Sugar Free Spiced Apple Crisp

Growing up, apple crisp was a staple dessert in our household.  Whenever my mother baked apple crisp, the house would be filled with a wonderful sweet and spicy aroma, like comforting arms wrapping around you on a cold, winter’s evening.

I’ve hesitated to make apple crisp for years because I didn’t want to make a sugary dessert, and I’ve also been trying to avoid wheat as well.  However, while on my yearly detox I took matters into my own hands and threw a bunch of detox-friendly ingredients together.  I crossed my fingers and hoped for that same sweet, comforting dessert.

Low and behold, I present to you the new and improved apple crisp!  My adult taste buds call for a bit of heat now, so I added hints of cayenne and chili that balance out the tartness of the apples.  Almond meal and flax seeds are included for some extra protein and fiber for an even healthier dessert.  I used Gala apples instead of Granny Smith to add some natural sweetness and finally, I discovered the key to a really flavourful apple dessert is to slice them very thinly.

Wheat Free, Sugar Free Spiced Apple Crisp


Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 9 servings

Calories per serving: 272


    For the filling:
  • 5 Gala apples – peeled, cored, halved and thinly sliced
  • 1/4 cup melted raw honey
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • sprinkle of cayenne pepper
  • sprinkle of chili powder
  • For the topping:
  • 3/4 cup almond meal
  • 1/2 cup wheat free oats
  • 2 tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • 1/4 cup melted raw honey
  • 1/4 cup coconut oil


  1. Preheat oven to 350C and make sure a rack is aligned in the middle of the oven.
  2. Place thinly sliced apples into a square 8″ glass or ceramic baking dish. Add honey, lemon juice, cinnamon, nutmeg, cayenne pepper and chili powder. Mix together using your hands, ensuring that the apples are thoroughly and evenly covered. Lightly flatten the apples with the palm of your hand so that they are relatively even in the dish.
  3. In a separate, medium mixing bowl combine almond meal, oats, flax seed and cinnamon. Add honey and coconut oil and mix well.
  4. Using your hands, take clumps of the almond/oat mixture and place over top of the apples, lightly flattening and spreading out the mixture until you have made an even layer.
  5. Bake for 35-40 minutes until the top is lightly browned. Cool on wire rack 5-10 minutes before serving.


If you’re not on a detox, serve with a slice of old cheddar cheese!

For the almond meal, you can also just throw some almonds in a good processor and process until finely ground.


Check out this photo on Foodgawker

Quinoa Ginger Date Cakes

One Sunday morning, I was waiting for my friends to come over for a Lord of the Rings marathon.  I had lots of yummy food to keep us going on our 11 hour journey to Mordor, but decided on a whim to also make some ginger molasses cookies from the Quinoa 365 cookbook.  I made all my usual replacements to make them gluten/refined sugar free, and even though the batter was a bit runny, I popped the cookies into the oven and hoped for the best.  When the time was up – the cookies had all fused together into one thin rectangular cake!  Disaster!  But I tasted the cake/cookie, and it was actually pretty yummy, so I tried to save my poor gluten-free baking by spreading some date puree on top.  I rolled up one cake sheet into a dessert roll and folded the second tray in half to make little dessert sandwiches.  When my friends arrived I ran up to the door yelling gleefully “I invented something awesome!” and promptly shoved a tray full of ginger date cakes under their noses.  I love when accidents turn into something amazing, that’s the beauty of art and cooking!  The combination of the moist ginger cake and the creamy date puree is definitely one of the best mistakes I’ve ever made.   I preferred the sandwiches to the rolls because I found the puree balanced out better, and was a bit too dense in roll form. Needless to say, by the time Frodo made it to Mordor, the cakes were almost gone!


1/2 cup butter – room temperature

1 cup brown rice syrup

1 large egg

1/4 cup organic molasses

1 cup quinoa flour

1 cup gluten free flour

1 teaspoon xantham gum

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon fresh grated ginger

1 teaspoon ground cinnamon

1 teaspoon all spice

1/2 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon Stevia

2 cups date puree


Preheat the oven to 350F.  Cover two baking sheets with parchment paper.

Cream the butter and brown rice syrup in a large bowl.  Beat in the egg, molasses, ginger and Stevia.  Set aside.

Mix the flours, xantham gum, baking soda, salt, cinnamon, all spice, cloves and nutmeg in a medium bowl and blend well.  Add the butter mixture to the flour mixture and mix until a smooth dough forms.

Pour half the batter on each of the baking sheets, keeping a rectangular form.  Bake for 15 minutes, or until light and fluffy, rotating the sheets halfway.

Cool on wire rack for 10 minutes.  On a flat surface, cut each rectangle cake in half.  Using a spatula, carefully spread half the date puree evenly over one half.  Top with other half making a large sandwich.  Cut into squares.  Repeat with other cake.

Quinoa Ginger Date Cakes