Rhubarb Crisp (Seasonal)

If you have ever done a CSA (Community Supported Agriculture) share, you know what it is like to get interesting fruits or vegetables that you may or may not know what to do with. Rhubarb can be one of those infrequently used vegetables. They are a great way to get the most fresh produce while supporting local agriculture.

What Is Rhubarb and What Can You Do With It? | MyRecipes
Rhubarb ripens in the spring/early summer. The leaves are poisonous, but the stems are typically used as a fruit in cooking, with a very tart flavor.
Chopped Rhubarb with Lemon Zest and Sugar
Base of the Crisp
Crumble Layer (pre-baking)
Finished Product
Raspberry Rhubarb Crisp | Minimalist Baker Recipes

Serves: 6-8

Time: 1 hour

Ingredients:

  • 6 Tbsp Butter, chilled, cut into squares
  • 2.5lbs rhubarb stalks, cut into 1 inch pcs
  • 1/4 cup white sugar
  • 1 Tbsp orange or lemon zest
  • 1 Tbsp orange or lemon juice
  • 3/4 cup brown sugar
  • 1/2 cup whole wheat white flour or gluten-free
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup rolled oats
  • 1/2 cup pecans

Directions:

Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a cocnut oil spray. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.

Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Easter Cadbury Egg Cookies

Makes 30

Ingredients

  • 3 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup coconut sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups chopped Cadbury Mini Eggs
  • 1 cup dark chocolate chips

Directions:

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. Using a mixer, cream butter and sugars together. Add in the eggs and vanilla and mix until combined. Add the dry ingredients and mix on low until just combined. Fold in the chopped Cadbury Mini Eggs and chocolate chips.

Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.

Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Chocolate Chip Sprinkle Cookies

Serves: 3 dozen cookies

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup unsalted butter at room temperature
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon  vanilla extract
  • 2 1/2 cups chocolate chips
  • 1 1/2 cups sprinkles divided
  • Extra sea salt for sprinkling on cookies if desired

Directions

Preheat oven to 350 degrees F. Line a large baking sheet with a parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips. Gently fold in 3/4 cup of the sprinkles.

Form the cookie dough into balls, about 2 tablespoons of dough. Pour the remaining 3/4 cup of sprinkles in a small bowl. Roll the cookies in the sprinkles, covering the entire cookie dough ball. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.

Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

‘Healthier’ Cashew Butter Cookies

Serves: 16

  • 1 egg
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup cashew butter (or sub any nut/seed butter)
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened almond milk
  • 1 1/4 cup+ 2 Tbsp almond flour, I use Bob’s Red Mill finely ground almond flour
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 dark chocolate bar, chopped (Use 100% cacao chocolate if wanting to limit sugar)
  • 1/4 tsp sea salt
  • 2 Tbsp cup collagen peptides

Directions:

  1. Preheat oven to 325 degrees F.
  2. Whisk egg in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
  3. Stir in almond flour, baking soda, cinnamon, collagen and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
  4. Place parchment paper over a baking sheet and use a spoon and spatula to drop batter, dividing it into a dozen cookies. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for about 12 minutes on the center rack. Then turn the oven on broil and cook 1 additional minutes **keep a close eye on it because they can burn quickly!

Easy Decadent Flourless Chocolate Cake

Great Dessert for a quick birthday or Valentine’s Day!

Ingredients

For the cake:

  • 2 cup semisweet chocolate chips or chopped chocolate
  • 1 cup unsalted butter
  • 1 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract
  • 6 large eggs slightly beaten
  • 1 cup Dutch process cocoa powder

For the chocolate Ganache:

  •     1 cup semisweet chocolate chips or chopped chocolate
  •     1/2 cup heavy cream

Directions:

Preheat oven to 375 degrees F. Grease a 10-inch cheesecake pan (or regular pan, but this makes it easier to get out) with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 

To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. 

Add the sugar, salt, and vanilla extract and stir to combine. 

Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. 

Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.

Take out and let cool completely.

While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium pot over medium heat, and heat until the cream is very hot so it will melt the chocolate. Remove once the chocolate is melted. 

Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 

Optional: Top with raspberries

Double Chocolate Candy cane Cookies

Makes 12 cookies

Prep: 20 minutes | Bake 10 minutes

  • 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
  • 3/4 cup sugar
  • 1 large egg
  • 3 drops natural peppermint extract
  • 1 1/4 cup whole wheat white flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 2 Tbsp finely crushed candy cane
  • 1/3 cup dark, bittersweet or semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
  3. Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  4. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
  5. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.
  6. Bake for 10 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  7. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

Nutrition Per Serving (1 of 12 cookies)

Calories: 210 | Fat: 10g | Saturated fat: 6g | Carbohydrates: 29g | Sugar: 17g | Protein: 2.3g

Dark Chocolate Mint Chip Cookies

Ingredients

  • 2 cups (12 oz) Dark Chocolate chocolate chips
  • 1/2 cup butter
  • 1 1/2 cups whole wheat white flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3 large eggs
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 2 cups (12 oz) Guittard Green Mint Chips

Directions

Preheat oven to 350F

In top of double boiler over low heat, melt dark chocolate chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.

In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-round teaspoonfuls onto ungreased cookie sheets.

Bake 8-10 minutes, cookies will be soft in centers but will harden as they cool.

Healthy Twix Bars

Amazing Twix like recipe modified from Rachael Good Eats – Registered Dietitian

Ingredients

Shortbread Layer

  • 1 cup almond flour
  • 1/3 cup coconut oil, melted
  • 3 tbsp honey, warmed (I love Manuka honey)

Caramel Layer

  • 1/2 cup almond butter or peanut butter
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • pinch sea salt

Chocolate Layer

  • One 2.5 oz dark chocolate bar or sub 1/2 cup chocolate chips
  • 1 tbsp coconut oil
  • 1/4 tsp flakey sea salt

Instructions

Shortbread Layer

  1. Preheat oven to 350 degrees F.

  2. Combine almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.

  3. Line a 8×8 baking dish (or loaf tin for thicker layers) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.

  4. Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

Caramel Layer

  1. Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.

  2. Remove from burner and let cool completely.

Chocolate Layer

  1. Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

TWIX BARS

  1. Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in refrigerator until it hardens (about 20-35 minutes).

  2. Remove from refrigerator and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.

  3. Once chilled, remove the hardened mold from 9×9 pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips, and from there, slice each strip into thirds.

  4. Ready to serve!! Enjoy! Store in airtight container in the refrigerator 

Zucchini Banana Bread

This is so delicious! Good luck keeping it in your house long!

Time: 1 hour Makes: 1 Loaf

INGREDIENTS:

1 1/2 cups white whole wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 medium ripe bananas, mashed (about 1 cup)

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1/3 cup melted coconut oil, cooled to room temperature

1 teaspoon vanilla extract

3/4 cup shredded zucchini

DIRECTIONS:

Preheat oven to 350 degrees F. Grease a 8×4-inch loaf pan and coat with flour and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.

Pour the batter into prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.

Simply Mills Almond Flour Pizza – Chicken Sausage with Vegetables

I will admit that I went into making this a little skeptical, but the crust was actually fantastic an easy to make. It is more of a flatbread/crunchy type of crust, but it was amazing! Enjoy!

Cook Time: 30 mintes

Makes: 2 – 8 inch pizzas

Ingredients

  • Simply Mills Pizza Mix
    • 2 Tbsp apple cider vinegar
    • 2 Tbsp avocado oil
    • 6 Tbsp water
  • Vegetable and Chicken Sausage Pizza:
    • 1 Jar Pizza Sauce (I used Rao’s from Whole Foods)
    • 1 cup Italian Blend Cheese
    • 2 Whole Foods Jalapeño Chicken Sausage, sliced
    • 3 cloves garlic
    • 1 head of broccoli
    • 5 mini bell peppers
    • 1 cup mushrooms, sliced
    • ½ Yellow onion

Instructions

Preheatoven to 450F.

Mix pizza dough according to the box (2 Tbsp apple cider vinegar, 2 Tbsp avocado oil, 6 Tbsp water).

Splitthe dough into two equal balls. In an oiled cast iron pan, placed one of thedough balls and flatten out, folding up the edges. 

Bakethe dough for 6 minutes.

Whilethe dough is baking, I lightly sautéed the vegetables to soften over mediumheat for 6 minutes.

Whenthe dough is ready, coat it with minced garlic, then cover with a thin layer ofsauce as desired and spread the vegetables, sausage, and cheese. You can usewhatever toppings you love on pizza. I did all the vegetables, cheese, andchopped chicken sausages.

Putit back in the oven for 10-15 minutes.

Take out, let cool for a few minutes and enjoy!