Coconut Almond Peach Crumble

This end-of-summer peach crumble is free of refined sugars and is gluten-free! Great for those moments when you're trying to stay healthy but really want a sweet treat. 

One of the things I have a real love/hate relationship with in dieting is that I obviously hate having to give up indulgent desserts, but I also have a weird love for testing out new recipes that sort of cheat the system. I don't know that I'd go so far as to call this recipe 'healthy', however it's certainly a lightened up treat to satisfy that sweet craving, especially when there's an overabundance of drool-worthy, decadent desserts on social media this time of year.

Talk about feeling left out.

I had some peaches that were free-falling into use it or lose it territory (I HATE losing it), and so I thought it would be fun to play around with baking them up with a gluten-free topping. On a whim, I purchased almond flour a couple of weeks ago but hadn't really had a reason to use it. Well, I found a GREAT spot for it...right in this crumble! 

I also had some unsweetened coconut on hand which added a little oomph to the recipe, breaking up the almond flour in both taste and texture. I can't wait to try this recipe with fall fruits like apples...and maybe even a pumpkin crunch version? Stay tuned!

Coconut Almond Peach Crumble
*serves 4
3 peaches, very ripe, sliced
2 Tbsp pure maple syrup
3/4 C almond flour
1/8 C unsweetened shredded coconut
1/4 C butter, cold & cut into cubes
1 Tbsp baking sweetener (ex: Splenda baking blend)*
non-stick cooking spray
Greek yogurt & ground cinnamon, for topping

Preheat oven to 350 degrees. Coat a small baking dish with non-stick spray. Toss the sliced peaches in the baking dish with the maple syrup.

In a medium sized bowl, mix together the flour, coconut and sweetener (if desired). Cut the butter into the mixture, using a pastry cutter or 2 butter knives, until the butter is incorporated and crumbly. Sprinkle over the peaches.

Bake for 25-30 minutes, until browned and bubbly. Let cool slightly and serve with a scoop of Greek yogurt and a sprinkle of cinnamon (or ice cream! or whipped cream!)

Enjoy while it's warm! It also keeps in the refrigerator and reheats nicely in the microwave.

*I used Splenda baking blend which made the crumble topping very sweet (which I don't hate). For a less sweet version, which I'm sure would also be amazingly delicious, just use less or eliminate all together

5-Ingredient Swedish Meatballs

These super simple Swedish meatballs are made with only 5 ingredients! They are incredibly easy, low carb, Dukan-diet friendly and gluten free (just check your meatball ingredients!)...oh, and seriously delicious!

We eat a hella lot of meatballs in our house. One of my favorite dishes in life is my mom's spaghetti and meatballs. Now that I've been eating lower carb/sugar, I've cut out pasta (crying), but have really relied on meatballs as a staple in our nightly meals. They are so versatile and so we've eaten everything from meatballs doused in tomato sauce and topped with ricotta and parmesean cheese to turkey honey garlic meatballs as an afternoon snack.

We recently spent an afternoon at Ikea designing and procuring elements for a new wall unit in our living area, and the only way I got my family to indulge me on this one was with the promise of a stop to the Ikea cafe followed by the classic exit fro-yo (the best). For lunch, I had a plate of Swedish meatballs and they were sooooo good. I ended up buying a bag of frozen meatballs to take home for a future dinner. 

I whipped these up pretty quickly for a weeknight dinner. They are low in carbs, gluten-free (just check your meatball ingredients!), and can also be low in fat. These are going to be a new staple in our house!

5-ingredient Swedish Meatballs
20 meatballs, frozen
1 14oz can low-sodium beef broth
2 Tbsp cornstarch
1/4 C water
1 Tbsp plain Greek yogurt
salt, pepper & parsley to taste

Cook your meatballs according to package directions. I baked mine on a foil-lined tray for 15 minutes @ 450 degrees. 

In a skillet over medium heat, bring the beef broth to a boil. Separately, make a slurry with the cornstarch and water by mixing them together to dissolve the cornstarch. Whisk into the broth and continue whisking until incorporated and thickened. Lower the heat. Whisk in the Greek yogurt. Season with salt and pepper to taste. Toss with the meatballs. Sprinkle with parsley. Enjoy!

*I do not count water, salt or pepper as ingredients in this dish

sweet potato mini muffins with coconut flakes

tasty, healthy little muffins stuffed with oats, pureed sweet potatoes, maple syrup, flaked coconut and more!

sweet potato muffins4

have i ever told you how much i love sweet potatoes? i could probably eat them every single day and not grow tired of them. as fries, as wedges, as nacho-toppers and yes, baked until they are pure mush, coated with cinnamon, brown sugar and butter. you know what i don't understand? people who say that's 'too sweet' for them. like...what? too sweet? i've never heard of such a thing. and yes, i can happily eat this alongside a savory dinner. i don't understand those people either.

have you ever baked with sweet potatoes? i hadn't until these muffins. i have long been a pumpkin fan and i know that sweet potatoes can serve a similar purpose in baking, however, i never knew how good they could be baked into a lovely little muffin. they add a great texture and a mild flavor, not a strong fall flavor like pumpkin.

sweet potato muffins1

when I came across these muffins on savory moments, I knew it would be a great choice for this month's secret recipe club, though Amy does have so many great looking recipes on her blog like dates stuffed with goat cheese & cardamom and mexican macaroni and cheese. Funny enough, she had my blog last month for src, so it's fun to have her right back for may! Penelope is still interested in mini muffins (for the moment) and these seemed like a healthy option to add to the repetoire, not to mention that I could use up some sweet potatoes I had on hand. though the original recipe yielded full size muffins, i decided to minaturize them to make them more 'poppable' and more Penelope friendly. Also so I wouldn't eat quite so much at one time. 

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I would feel fine giving these to P any time, and I've even been eating a few myself every time I walk through the kitchen. The one change I made to this recipe (aside from making them mini) was the use of unsweetened coconut flakes. I've had a package of it in the cabinet for weeks and I've been looking for a reason to open it up. Plus, I didn't want to include the walnuts (sometimes P takes her mini muffins to school and there are some kids in her class with nut allergies), and I loved the idea of adding some healthy decoration to the tops. I think they turned out adorably :)

sweet potato muffins2

sweet potato mini muffins with coconut flakes
*adapted from savory moments
yields about 48 mini muffins
1 C old fashioned oats
1 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 C sweet potato puree (about 2 small sweet potatoes fully cooked and mashed)
3/4 C maple syrup
1/3 C canola oil
1/4 C milk
1 tsp vanilla extract
1 large egg
1/4 C unsweetened coconut flakes, plus more for topping

Preheat oven to 400 degrees. Grease a mini muffin tin and set aside.

In a mixing bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine the sweet potato puree, syrup, canola oil, milk, vanilla and egg. Add the wet ingredients to the dry and mix until just combined. Stir in the coconut. 

Drop by the teaspoon-full into the mini muffin tin, top each with a bit of coconut flakes and bake for 8-10 minutes until a toothpick comes out clean. Let cool for 3 minutes, then transfer to a wire rack. Repeat for the second batch of muffins, remember to grease the pan again before the second use.

let cool completely and enjoy!