I love making easy desserts that can be put together in a flash. This peach crumble pretty much is one of them. I think it takes longer to chopped the peaches more than anything.

I never peel fruit when making desserts of this nature. I like to have all the nutrients the fruit has to offer when making crisps, crumbles and pies.

Another great thing about this dessert is that you can use any type fruit of your choice. I also have made it with blueberries, however, I think from now on, every time I make something like this I will for sure use bourbon with it.

You can  serve this maple bourbon peach crumble – Gluten free and vegan with some ice cream for an extra treat. Either way will be good. I just hope you get to make it.

I am going to be making this dessert with other fruit in season. I think the fruit mixture would be a great mixture for a pie as well. I haven’t make pie in for ever so I might try this bourbon thing using apples. I think that would be superb.

Anyways, I hope you get to make this maple bourbon peach crumble – Gluten free and vegan. My husband actually told me not to post the recipe because it was too good to share and should keep it a secret. I just like to share my recipes and let people enjoy them too.

Until my next one,

Enjoy!

Maple bourbon peach crumble - Gluten free and vegan

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 2 lbs fresh peaches
• 2 cups almond flour
• 1 cup rolled oats, gluten free
• 3 tsp arrowroot powder
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut oil, melted
• 3/4 cup maple syrup
• 1/3 cup bourbon, gluten free
• 1/4 cup pistachios, chopped, optional

 

Directions:

Preheat your oven to 350F. In a small mixing bowl place the peaches, arrowroot powder, bourbon and 1/4 cup of maple syrup. Combine. Divide the peaches between the 4 6.5 inch cast iron pans. Set aside.

In a large mixing bowl, mix the rest of the ingredients, except pistachios, until you obtain a cohesive mixture. Spread this mixture evenly over the peaches.

Bake for 30-40 minutes or until the top starts to brown. Top with the chopped pistachios. Serve warm or as desired, we did with some extra ice cream.

The post Maple bourbon peach crumble – Gluten free and vegan appeared first on Eat Good 4 Life.

I was pleasantly surprise with the flavor of these Christmas energy bites. I wanted to mimic ginger bread flavor so I made my own spice mixture with cinnamon, nutmeg, cloves and cardamon.

The base of these energy bites are just dates, unsweetened coconut flakes and walnuts. After obtaining the base you can later add any flavorings of your choice to make them different, like in this case, I used the spices to make them indicative of the holidays.

Christmas season is known to be cookie season. I like to keep my recipes on the healthy side. If you are looking to make some cookies over the holidays I really suggest starting with these or least try them. Not only they are no bake, but also gluten free and dairy free.

For these Christmas energy bites you will need some liquid to made the batter come together. I used Silk Unsweetened Almond Milk for it. I always use unsweetened varieties so that I can control the sweetness plus I really don’t like tasting any sweetness when having a plane glass of it.

I have seen recipes that use maple syrup to bring energy bites together but by using dates there is no point in adding any more sweetness to the recipe. Dates are naturally sweet already.

You can also sign up to receive Silk newsletters for coupons. If you use their products you should take advantage of the many coupons they offer. They have a wide variety of new products so I am sure you will put them to good use.

These Christmas energy bites are something that I will be making again around the holidays to give away to friends and relatives. I think these will be a hit so if you like making your own energy bites and keeping your dessert on a healthier side I highly recommend making these. Very unique and delicious.

Enjoy!

Christmas energy bites

Miryam's original recipe

Yield: 22 bites

Total Time: 15 minutes

Ingredients:

• 1 lb pitted dates
• 2 cups walnuts and pecans
• 1 cup unsweetened shredded coconut
• 1/4 cup almond milk
• pinch of celtic salt
• 1 tsp clove powder
• 1 tsp cinnamon powder
• 1/2 tsp cardamon powder
• 1/2 tsp nutmeg powder

Directions:

Place walnuts and pecans in your food processor and pulse until they are pulverized. Add the rest of the ingredients and pulse until the mixture comes together. If you need more liquid for the mixture to come together you may add a tsp of water at a time.

Form little balls with the mixture and store in a glass airtight container in the fridge.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post Christmas energy bites appeared first on Eat Good 4 Life.

The recipe actually comes from these other banana chocolate chip cookies I made a while back. These only have 4 ingredients, have no oil, no added sugar, no eggs, no flour and are vegan, and gluten free.

On top of that they are only 60 calories each, what else could you ask for?

For this double chocolate banana chunk cookie version I just added 2 tbsp of cocoa powder extra and use chocolate chunk pieces instead of the chocolate chips. I forgot how good these cookies were. Perfect when craving something sweet and healthy at the same time.

While I used the unsweetened shredded coconut, you don’t have to add it if you don’t like. I just love coconut so much so I thought to keep it in the recipe.

I have been wanting to bake for a while but since these cookies are easy and super fast to put together I went for it. I really want to get more creative and bake something more elaborate. Hopefully soon.

By the way, the Eat Good 4 Life app is coming mighty nice, it is a lot of work because I have to put every single recipe also in Spanish, which is a lot of work. So far I don’t know how many recipes I will add but I will try my best to add as many as possible.

I am so excited about it. Generating a shopping list for the recipes you choose to make from the app will be a lot easier once you decide to do your grocery shopping. It will be easier for me to since there are a lot of recipes I do make from my blog quite often!

Anyways, I leave you with these amazing easy and yummy cookies that I hope you get to make soon. Don’t eat them all at once!

Enjoy!

Double chocolate banana chunk cookies - Gluten free and vegan

Yield: 12-14 cookies

Total Time: 20 minutes

Ingredients:

• 1 cup bananas, ripe and mashed, about 2 large bananas
• 1/2 cup dark chocolate chips, vegan
• 1 cup gluten free rolled oats
• 2 tbp cocoa powder
• 1/4 cup unsweetened shredded coconut, optional

Directions:

Preheat the oven to 375F. Line two cookie sheets with unbleached parchment paper and set aside.

In a large mixing bowl add all the ingredients and mix well. With a medium cookie scoop drop cookie batter onto the lined cookie sheets a few inches apart. Flatten them slightly with the palm of your hand and bake for 10 minutes.

Let them cool on the baking sheet for five minutes. Store in an air tight container for up to 2 days.

The post Double chocolate banana chunk cookies – Gluten free and vegan appeared first on Eat Good 4 Life.