Gluten-Free Sweet Potato Macadamia Brownies

So, I’m in love…once again…with my oven…and this new creation.

I mean, how can I not be?

It’s the holiday season…

And I’m all about tryin’ n’ testin’ and cookin’ and bakin’ Sweet Nothings…

In my lil apartment…loving life…

Humming to Frank Sanatra’s Christmas carols…

And eating these…

Yes, I enjoyed them.

Too many of them.

They’re delish.

Gluten-Free.

And simply fabulous.

Go ahead, give ’em a try…I bet you’d never know they were gluten-free.

Enjoy!

Gluten-Free Sweet Potato Macadamia Brownies

Ingredients

  • 1 cup sweet potatoes, mashed
  • 1/3 cup butter
  • 1/2 cup stevia for baking
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 cup macadamia nuts, toasted
  • 1 cup semisweet chocolate chips
  • 2 Tbsp. coconut flakes

Directions

  1. In a medium sized saucepan, combine sweet potatoes, butter and stevia.  Cook over medium heat; bring to a boil and stir for 7 minutes.
  2. Remove 1/2 the mixture; transfer to a mixing bowl to cool.  Add baking soda and sea salt; mix well. Transfer mixture to a baking pan and bake for 20 minutes or until golden brown.  Remove from oven.
  3. Add macadamia nuts, chocolate chips and coconut to stovetop sweet potato mixture; mix well. Drizzle over cooked portion.  Bake for another 15 minutes.  Remove from oven, set aside to cool.
  4. Slice into brownie bites.
  5. Enjoy!

Speaking of Healthy Desserts, please vote for my recipe, Whole Wheat Paprika n’ Orange Chocolate Cookies for the Healthy Holiday Dessert Recipe Contest:

HERE

And, I’m thrilled to announce my Cookie Recipe is featured in Silvana Nardone’s Gluten-Free Holiday Cookie Countdown!  Silvana is such an inspiration and a fabulous gluten-free baker and cook that I had the pleasure to meet earlier this year…she is so talented and her recipes are brilliantly delicious.

Be sure to check out all the delicious gluten-free cookie recipes from my favorite gluten-free bakers as well as some fabulous giveaways on  Silvana’s  Gluten-Free Holiday Cookie Countdown!

Also…I stumbled upon this fun foodie site….

Take a looksy at this creative foodie pairing website what I just discovered, FoodPairing that incorporates unlikely flavors…I love it…

Such great inspiration for my recipes n’ cookin’…

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Gluten-Free Agave Parsnip Beet Cake and The Big Green Cookbook Giveaway

Well, I did it again…another incredibly tasty recipe using avocados, beets, parsnips and my favorite nuts … a lil macadamia and a lil hazelnut … This is a fabulous dish for anytime of the year but I thought these ingredients were perfect for this fall harvest season…  Perhaps this dessert will appear on your Thanksgiving table… Looking forward to hearing your thoughts and tastes on this newly delicious n’ always gluten’ and dairy free creation.

Gluten-Free Agave Parsnip Beet Cake

Ingredients

  • 2 1/2 cups macadamia nuts, very finely ground
  • 3/4 cup gluten-free flour
  • 1 tsp. baking soda
  • 2 1/2 tsp. all spice
  • 1/3 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 cup agave nectar
  • 2 very ripe avocados, peeled, cored and very finely mashed
  • Egg substitute for 2 eggs
  • 2 Tbsp. coconut flakes
  • 10 parsnips, peeled and grated
  • 4 golden beets, peeled and grated
  • 1/3 cup hazelnuts, toasted

Directions

  1. Preheat oven to 350 degrees F.
  2. Prepare a baking dish with baking spray.
  3. In a large bowl, combine ground macadamia nuts with flour, baking soda, all spice, sea salt and pepper; mix to combine.
  4. In a separate bowl, combine agave, avocados and egg substitute; beat on high speed until combined.  Add dry ingredients; continue to mix on medium speed until well blended.  Slowly add in parsnips, beets and coconut.
  5. Transfer batter into prepared baking pan; sprinkle with toasted hazelnuts.  Bake for 45 minutes or until golden brown.
  6. Remove from oven; set aside to cool.
  7. Enjoy!

And, I am exciting to announce my Giveaway for The Green Big Cookbook. I will be randomly selecting one winner on Monday, November the 8th at 5:00 PM EST.

To Enter, Simply:

Leave a comment on this post telling me your favorite way to prepare a  ‘Green’ meal.

Good Luck and have a wonderful weekend, fellow foodies!

 

Macadamia Baked Pears

Here is a tasty spin on baked pears…I opted to use macadamia nuts and balsamic vinegar for a fabulous, tender dessert that took just a few minutes to prepare last night.  This is a tasty go-to dessert when your taste buds are yearnin’ for a hint of sweetness!


Ingredients

  • 4 pears, sliced in half
  • 4 Tbsp. balsamic vinegar
  • 1/4 cup macadamia nuts, ground
  • 1/8 tsp. sea salt
  • Pinch of cinnamon
  • Optional toppings: Greek plain yogurt, Agave Nectar

Directions

  • Preheat oven to 350 degrees.
  • Drizzle vinegar atop pears; sprinkle with ground macadamia nuts
  • Bake for 30-35 minutes.
  • Remove from oven and enjoy with a dollop of Greek plain yogurt and a drizzle of agave nectar.
  • Enjoy!

Congrats to Erin at greatdaytobealive.wordpress.com who won my Thriv Giveaway Contest!

Erin, please email me at thehealthyapple@gmail.com with your address at your convenience!

Thank you to everyone for entering.

Gluten-Free, Dairy-Free Carrot Cake

I simply couldn’t resist…last night I whipped up a fabulous carrot cake just in time for the Easter holiday…I opted for a healthy and unique spin on the old classic recipe…Black Pepper, Dried Cranberries and Macadamia Nuts make this cake a superb choice for your Easter Sunday guests.

Happy Easter…

Ingredients

  • 3 cups almond flour
  • 1 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 1/4 tsp. cinnamon
  • 1 1/4 tsp. nutmeg
  • 1/8 tsp. black pepper
  • Egg substitute for 5 eggs
  • 1/2 cup agave nectar
  • 1/4 cup oil
  • 1/2 tsp. almond extract
  • 3 cups carrots, shredded
  • 1 cup dried cranberries
  • 1 cup macadamia nuts
  • Toppings: Powdered sugar and coconut flakes

Directions

  • Preheat oven to 325 degrees.
  • In a large bowl, combine almond flour, sea salt, baking soda, cinnamon, nutmeg and black pepper.
  • In a separate large bowl, combine egg substitute, agave nectar, oil and almond extract; mix well.
  • Stir in shredded carrots, dried cranberries and macadamia nuts into wet ingredients.
  • Add wet ingredients to dry ingredients; mix well.
  • Transfer batter into baking pan.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and set aside to cool.
  • Top with a dusting of powdered sugar and coconut flakes.
  • Enjoy!

Pomegranate Pear Treat

After a relaxing weekend at my parents home by the shore, I arrived home late last night to my tiny Manhattan apartment to find three perfectly ripe pears on my counter top and a half full bottle of POM Wonderful in my fridge…Needless to say, I was yearning for a bit of sweetness and I created this fabulous Pommy Pear Treat. I hope you enjoy it as much as I did..it surely is a ‘tasty treat.’

Ingredients

  • 3 pears
  • 1 tablespoon POM Wonderful juice
  • 1 tablespoon agave nectar
  • 1/8 tsp cinnamon
  • 1/4 tsp almond extract
  • 1 tablespoon chopped macadamia nuts

Directions

  1. Slice pears lengthwise into eighths.
  2. In a small bowl, stir together the POM Wonderful juice, agave nectar, cinnamon and almond extract.
  3. Spoon mixture over plums.
  4. Top pears with chopped macadamia nuts.

Dairy Free Brown Rice n’ Cranberry Pudding

I love creating recipes on Sunday evenings, especially in the wintertime…there’s something about Sunday nights that is so cozy and warm…it makes me want to relax and unwind in my kitchen while creating a new recipe.  Last night, I opted for a naturally sweetened dairy-free, gluten-free brown rice pudding with dried cranberries…the end result was fabulous and it was the perfect way to end my extra ‘sweet’ birthday week…

Ingredients

  • 4 cups brown rice, cooked
  • 2 cups rice milk
  • 1/2 cup stevia
  • 3 tsp. orange zest
  • 3 Tbsp. freshly squeezed orange juice
  • 1/2 cup dried cranberries
  • 2 Tbsp. macadamia nuts, mashed
  • 1 Tbsp. dark chocolate shavings
  • 1/8 tsp. cinnamon
  • 1/8 tsp. chili powder

Directions

  • In a medium size saucepan over medium heat, combine cooked brown rice and rice milk.  Slowly add stevia; mix well until rice forms a creamy texture.
  • Add orange zest, juice and dried cherries; continue to stir for 10-15 minutes or until cranberries plump.
  • Transfer pudding to serving dishes.
  • Serve warm with a sprinkle of mashed macadamia nuts, dark chocolate shavings, cinnamon and chili powder.
  • Enjoy!

Dark Chocolate Bark

Mer,this fabulous chocolate recipe is for you…it reminds me of when we were younger…after going to see the movie “Chocolat” when we instantly ran out of the theater to our favorite chocolate shop to buy the delicious Dark Chocolate ‘Break-Up’.

Just in time for Valentine’s Day, I’m dedicating this post to my dear friend, Mer…here’s to you Mer and to all of you dark chocolate lovers…I present my special dark chocolate creation…

Ingredients

  • 2 (3 oz.) Organic Dark Chocolate Bars
  • 1/2 cup macadamia nuts
  • 1/4 cup crystallized ginger
  • 1/4 cup dried cherries
  • 1/4 cup unsweetened coconut flakes
  • Topping: An additional sprinkle of chopped cherries, macadamia nuts and crystallized ginger.

Directions

  • Chop chocolate bars; place into a microwave-safe glass bowl.  Microwave on high until chocolate is smooth; stir every 1 minute to ensure even melting.
  • Stir in macadamia nuts, ginger and dried cherries; mix well.
  • Spread mixture onto a sheet of parchment paper on a baking sheet.
  • Sprinkle with unsweetened coconut and a few more pieces of cherries, ginger and macadamia nuts.
  • Freeze for 2 hours or until firm.
  • Break into pieces and serve.
  • Enjoy!