Desserts Archives - Garden Seeds and Honey Bees

Healthier Apple Crisp

Ingredients:

Apple Filling

Ingredients:

*6 medium Apples washed, peeled and diced, we used Gala, set aside in bowl with Lemon Water

*Juice from 1/2 a Lemon or teaspoon Lemon Juice

*2 teaspoons ground Ceylon Cinnamon, organic if desired

*1 tablespoon Arrowroot

*1-2 teaspoons Vanilla Extract

*3 tablespoons Pure Maple Syrup

*2-3 tablespoons melted Butter or melted Coconut Oil, organic if desired

*Honey, for drizzling, optional

Crisp Topping

Ingredients:

*1/2 cup Almond Flour

*1 cup Rolled Oats, organic if desired

*1/8 teaspoon Real Salt or Himalayan Sea Salt or to taste

*3 tablespoons Pure Maple Syrup

*1 teaspoon Vanilla Extract

*2-3 tablespoons melted Butter or Coconut Oil, organic if desired

*2 teaspoons Ground Ceylon Cinnamon

Serve with: Honey, for drizzling, optional, serve with your favorite Ice-cream or Cocowhip Topping,

Instructions:

For the filling/base:

Add to a medium mixing bowl add: Drained diced apples, lemon juice, cinnamon, arrowroot, vanilla, maple syrup, melted coconut or butter and stir/toss together. Place in a glass baking dish 7×11 inch or similar sprayed with avocado cooking spray. Set aside.

Note: For the Apples, I like to fill a glass bowl with water and add a couple of tablespoons of lemon juice to it and then cut up apples in bite size pieces and place cut apples into the water until all apples are cut.

For the topping:

In a medium sized mixing bowl add: Almond Flour, oats, salt, maple syrup, vanilla and butter or coconut oil. Stir together until crumbly texture and place on top of apple filling/base.

Bake at 350*F. For 35 to 40 minutes.

Lemon Water for soaking apple slices/chunks. Then drain off water.

Enjoy!

Lindy

Mini Pumpkin Pie

Preheat: 350*F. Bake for 40-45 minutes or until pumpkin filling is set.

Makes around 24 mini pies.

Special Supplies:

*2 Cupcake/Muffin Pans

*3 inch Round Cookie Cutter, ruffled or plain

Pumpkin Filling:

Ingredients:

*2 and 1/2 cups Pumpkin Purée

*1/2 to 3/4 Cup Brown Sugar

*1/2 cup Melted Butter, 1 stick

*1/2 cup Milk

*2 Eggs, slightly beaten

*1 teaspoon Vanilla Extract

*1/4 teaspoon Sea Salt

*1 teaspoon ground Cinnamon

*1/8 teaspoon ground Ginger

*1/8 teaspoon Allspice

*Dash Nutmeg

Instructions:

In a mixing bowl add: Pumpkin, sugar, butter, milk, eggs, vanilla, salt, cinnamon, ginger, allspice and nutmeg. Stir/whisk together until well combined. Set aside.

Pie Crust:

*2 refrigerated Pillsbury Pie crust or your favorite Pie Crust recipe etc…

Instructions:

Remove pie crust dough from the fridge and let sit for 15 minutes or until dough rolls out easily. Roll out the dough making the circle a little bigger. Then cut out 12 circles and add each circle to a Pam sprayed cupcake/muffin pan, form/press each circle of dough to each cup. Note: If using a silicone pan no need to spray. Fill each cup with pumpkin pie filling, fill to the top of crust.

Bake until filling is set.

Stabilized Whipped Cream:

Ingredients:

*1 and 1/2 cups Heavy Whipping Cream

*2 tablespoons Powdered Sugar

*1/2 cup Sour Cream, like Daisy

*1 teaspoon Vanilla Extract

*Pinch Sea Salt, literally

Instructions:

In a stand mixer on medium-high speed with whisk attachment, whip cream and powdered sugar until soft peaks and then add sour cream and whip until stiff peaks. Then stir in vanilla and salt or whip in for 15 seconds.

Add whipped cream to piping bag with star tip, use star tip of choice or pipe on as desired.