Tag: dessert

Big Bites Exclusive: Dark Chocolate Earl Grey Mousse (Vegan, Gluten Free)

Big Bites Exclusive: Dark Chocolate Earl Grey Mousse (Vegan, Gluten Free)

Some recipes in Big Bites are nothing short of magical, and this vegan, gluten free Earl Grey Dark Chocolate Mousse is one of them. I made this recipe on Good Morning America last month and the anchors’ faces when they tried their first mouthfuls were… *chefs kiss*.

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and I can’t stress this enough: it is so, so good. If you’re a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.

Blueberry Dump-It Cobbler (Half The Fat & Sugar) (Gluten Free)

Blueberry Dump-It Cobbler (Half The Fat & Sugar) (Gluten Free)

Remember how you all swooned over my Dump-It Strawberry Cobbler? Well, buckle up because I’m back with another irresistible twist that’s equally tempting. If you haven’t tried your hand at these recipes before, get ready to indulge in a dessert so effortless, it practically begs to be enjoyed all day long – from lazy summer evenings to a cheeky morning treat (don’t worry, your secret’s safe with me!).

Speaking of, here’s the scoop: this cobbler boasts a remarkable reduction in fat and sugar compared to its conventional counterpart. Plus, if you’re navigating the gluten-free path or embracing a dairy-free or vegan lifestyle, this recipe has your back. It’s a testament to the idea that you can have your cobbler and eat it too.

Just like its strawberry sibling, it’s a “dump and bake” masterpiece that practically makes itself while you sit back and savor the anticipation. As you bite into each juicy, bursting blueberry, you might just find yourself falling in love with how simple and fuss-free this dessert truly is. I know I did!

How To Make My Blueberry Dump-It Cobbler

Step 1. Heat your oven to 375°F. 

Step 2. Place butter in a 8×8 inch baking dish.  Place pan in oven for 5 to 7 minutes, until the butter has melted. Tilt the dish to ensure it is evenly coated with butter.

Step 3. Whisk together the flour, ½ cup sugar, baking powder, salt, and ground nutmeg in a medium bowl and stir in milk and vanilla. Mix until smooth. 

Step 4.  Pour batter over the butter and don’t stir!  It will be separated, that’s ok.  Trust the process.

Step 5. Add the blueberries evenly to the batter and top with the remaining sugar.

Step 6. Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. 

Step 7.  Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.

Step 8. Enjoy!

Please note: the consistency of the batter depends a bit on the brands of ingredients used (especially milk) as some are thicker than others. If you’re making swaps or simply using what you have on hand and are worried that your mixture is too thick, the consistency you’re aiming for is that of a pancake batter rather than that of a cake. You may need an extra 1/4 cup of milk or so to thin it out!

What Else Can I Use?

  • Use all purpose flour instead of GF All-purpose
  • Use all GF all-purpose in place of the oat flour measurement
  • Use regular cow’s milk in place of the almond milk
  • To make it totally dairy free, use a vegan butter (Miyokos is my favorite)
  • This method works well with all kinds of fruit, so use what you have!

This Blueberry Dump-It Cobbler is special because:

As the name suggests, dump it all in there and bake! The oven does the hard work for you.

It’s gluten free, and dairy free/vegan friendly! 

MORE SUPER SIMPLE DESSERTS

Strawberry Dump-It Cobbler (Half The Fat & Sugar) (Gluten Free)

The Easiest Cinnamon Baked Pears (Gluten Free, Dairy Free)

My Everyday Apple Tart (Gluten Free, Dairy Free, Vegetarian)

My Magic Lemon Meringue Pie Pudding (Gluten Free, Dairy Free, Vegetarian)

If you make my Blueberry Dump-It Cobbler , and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Dump-It Blueberry Cobbler (Half the Fat & Sugar!) (Gluten-Free)

Kat Ashmore
As you bite into each juicy, bursting blueberry, you might just find yourself falling in love with how simple and fuss-free this dessert truly is. I know I have! 
5 from 3 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9
Calories 178 kcal

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 cup all-purpose GF flour
  • ¼ cup oat flour
  • ½ cup plus 2 tablespoons cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • teaspoon ground nutmeg
  • 1 cup unsweetened almond milk
  • ½ teaspoon vanilla extract
  • 4 cups fresh blueberries

Instructions
 

  • Heat your oven to 375°F.
  • Place butter in a 8×8 inch baking dish. Place pan in oven for 5 to 7 minutes, until the butter has melted. Tilt the dish to ensure it is evenly coated with butter.
  • Whisk together the flour, ½ cup sugar, baking powder salt, and ground nutmeg in a medium bowl and stir in milk and vanilla. Mix until smooth.
  • Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process.
  • Add the blueberries evenly to the batter and top with the remaining sugar.
  • Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools.
  • Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.

Notes

The consistency of the batter depends a bit on the brands of ingredients used (especially milk) as some are thicker than others. If you’re making swaps or simply using what you have on hand and are worried that your mixture is too thick, the consistency you’re aiming for is that of a pancake batter rather than that of a cake. You may need to add a little bit more milk to make that happen, and that’s okay!

Nutrition

Calories: 178kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 262mgPotassium: 68mgFiber: 3gSugar: 18gVitamin A: 152IUVitamin C: 6mgCalcium: 103mgIron: 1mg
Keyword blueberry, cobbler, dessert
Tried this recipe?Let us know how it was!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Strawberry Dump-It Cobbler (Half The Fat & Sugar!) (Gluten Free)

Strawberry Dump-It Cobbler (Half The Fat & Sugar!) (Gluten Free)

You won’t believe how easy it is to create this guilt-free indulgence that’s perfect for Fourth of July festivities or any summer evening (or hey, even breakfast – no judgment here!)

Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)

Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)

My Glazed Lemon Yogurt Cake may be the perfect spring cake – it’s wonderful for for brunch or dessert, and it’s so easy to make that I often get the kids involved.

Most Popular Recipes of 2022

Most Popular Recipes of 2022

This last year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way. We created food that was fresh, healthy and delicious, and made menu staples that could satisfy both vegetarians and meat lovers alike. So, what better way to celebrate another stellar year than a round up of your most loved recipes? It should come as no surprise that your top 5 is kicked off by a seriously filling salad…

cauliflower soup
pot roast

1. The Famous La Scala Chopped Salad

La Scala is a restaurant set in Beverly Hills, California, that is famous for their chopped salad. Rumor has it The Kardashians are particularly fond of this one, in fact. But that’s not why we are making it. We are making it because it is delicious and SO easy.

It is packed with savory ingredients like marinated garbanzo beans, cheese, and salami and topped with a vinaigrette recipe that dates back to the 50’s. This version uses most of the same ingredients with a tangy dressing just like the restaurant.

This reminds me of an Italian sub in salad form and it couldn’t be simpler to make… seriously, it’ll only take you 5 minutes.

cauliflower soup

2. Three Ingredient Cauliflower Soup (Vegan, Gluten Free)

The first thing that made me want to try this recipe roughly ten years ago was that it was developed by Paul Bertolli. Chef Bertolli resides from the famed Chez Panisse owned by Alice Waters in Berkley, California. There are few restaurants I’ve visited that showcase glorious simplicity the way Chez Panisse does.

The technique of stewing the cauliflower with just a bit of liquid before adding the rest and cooking until almost falling apart was new to me. It gently cooks the cauliflower from the inside out, turning it into a positively silky consistency which an easy blitz of the blender.

I’ve adapted this recipe slightly, using homemade vegetable stock in place of water for a little extra flavor. This soup is simple, beautiful, and a lovely backdrop for all kinds of toppings.

3. Bakery-Style Pumpkin Ginger Muffins (Gluten-Free, Dairy-Free, Refined Sugar Free)

When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need. They are high-domed, just like the bakeries, with a sweet and crunchy top and tender, moist crumb flecked with fall spices.

My husband Michael declared these perfect, and he isn’t all that crazy about pumpkin foods traditionally, so that’s saying a lot. And it uses a whole can of pumpkin so you know we aren’t making dry muffins here.

pot roast

4. Perfect Pot Roast With Lots Of Vegetables (Gluten-Free)

When it’s not quite winter and it’s not quite spring, that’s the time I start to lose my stamina for complicated, multi-step cooking, and want to pull out my tried and true foolproof recipes that are simple, comforting and reliable every time.

This pot roast has never let me down. It also happens to be one of Michael’s favorite meals, and he will barely let me get it plated before devouring it with his hands, right out of the pan, standing up at the kitchen island. My 5 year old, William, has taken to this impatient feasting as well, which I usually allow, because it makes me so happy to see him loving a favorite family dinner of mine from when I was also a kid. A great pot roast just grows up with you.

5. Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy-Free, Refined Sugar Free)

I can’t think of a more comforting dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup. Its topping—made from rolled oats and maple syrup (which becomes caramelized as it bakes)—provides a crunchy contrast to the crisp’s moist interior.

Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven! Did I mention that this recipe is Dairy Free and Refined Sugar Free?

If you give any of your 2022 favorite recipes a try, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! 

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy Free, Refined Sugar Free)

Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy Free, Refined Sugar Free)

I can’t think of a more comforting fall dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup.

Magic Lemon Meringue Pie Pudding    (Dairy-Free, Gluten-Free, Vegetarian)

Magic Lemon Meringue Pie Pudding (Dairy-Free, Gluten-Free, Vegetarian)

My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed…

Chewy Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Dairy Free, Refined Sugar Free)

Chewy Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Dairy Free, Refined Sugar Free)

cookies

You’ve probably started to see pumpkins showing up in grocery stores, which means pumpkin season is here!  Is it me, or does it seem to start earlier and earlier each year?  I’m not complaining, though.  Fall is my absolute favorite time to bake.  Crisp mornings, changing leaves, and cozy spices bring me so much joy.  As we transition to this comforting season, I have pumpkin on my mind.

I am a big fan of oatmeal cookies, I love the structure and chewy texture oats provide.  Oatmeal raisin cookies get a bad wrap, and I don’t understand why… they can be sublime.

If you’ve tried my Oatmeal Raisin Breakfast Cookies, you know this is possible.

But even if you’re not sold on oatmeal raisin, you will love these Chewy Chocolate Chip Pumpkin Oatmeal Cookies.  Chocolate is quite a temptress.

These cookies are soft and chewy inside with a beautiful caramelized exterior, studded with pools of melted dark chocolate and topped with a hint of flaky salt.  What’s not to like?

Pumpkin is a wet ingredient, which helps to keep the cookies moist without much added fat.  However, we still want a dense cookie so I suggest blotting the pumpkin of excess moisture before adding to the batter.  A quick 30 minute rest in the refrigerator also helps keep the cookies chewy and compact.  

cookies

what else can i use?

  • To keep this totally dairy free, use a dairy free chocolate such as Lily’s or Enjoy Life brands.  Regular dark chocolate only has a small amount of dairy, though, so if you aren’t sensitive then use that!
  • No coconut sugar?  Use brown or white  granulated sugar instead.
  • I use Maldon sea salt to top these cookies, any flaky salt will work.  If you don’t have any, simply leave it off.
cookies

If you make these Chewy Pumpkin Oatmeal Chocolate Chip Cookies, and I hope you do, please leave me a comment here or post to Instagram and tag me.  I love to hear your feedback and share your creations!

chocolate chip cookies

Chewy Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Dairy Free, Refined Sugar Free)

These rich, chewy cookies are a perfect way to transition to Fall. You'd never guess they have no butter, no gluten, and no refined sugar.
No ratings yet
Prep Time 8 minutes
Cook Time 14 minutes
Course Dessert, Snacks
Cuisine American
Servings 16 cookies

Equipment

  • large sheet pans
  • stand or handheld mixer

Ingredients
  

  • 1 1/4 cup blanched almond flour
  • 1 1/2 cups old fashioned rolled oats
  • 1 1/2 tsp pumpkin spice blend
  • 1/4 tsp Kosher salt
  • 1 tsp baking soda
  • 1 large egg, room temperature
  • 1/3 cup coconut oil, room temperature
  • 1/3 cup canned pumpkin, blotted well of excess moisture
  • 2/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chips use Lily's or Enjoy Life brand if you want to keep dairy free
  • Flaky sea salt, for topping

Instructions
 

  • In a large bowl, using a stand or handheld mixer, cream together the coconut oil and coconut sugar for 1-2 minutes until light and fluffy.
  • Add the egg, pumpkin, and vanilla and mix for another 10 seconds.
  • Add oats, almond flour, salt, pumpkin spice, and baking soda and mix for another 10-20 seconds to incorporate.
  • Using a wooden spoon, mix in the chocolate chips by hand.
  • Refrigerate the cookie dough for at least 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Scoop 1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. I like to use a large ice cream scoop for this.
  • Pat cookies down lightly with your palm and add a pinch of flaky salt to each one.
  • Bake for 11-14 minutes until golden around the edges and soft in the center.
  • Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.
  • These can be eaten right away, or frozen for later.
Keyword chocolate chip, chocolate chip cookies, sweets
Tried this recipe?Let us know how it was!
Strawberry Rhubarb Crisp with Ginger Oat Crumble (Gluten Free, Refined Sugar Free)

Strawberry Rhubarb Crisp with Ginger Oat Crumble (Gluten Free, Refined Sugar Free)

When it comes to making pies vs. making crumbles, I am firmly in the Team Crumble camp.  This one is a lighter take on the baked fruit desserts we all love, gluten free, refined sugar free and dairy free excluding the butter. I love eating…

Vanilla Bean Pavlovas with Lemon Curd

Vanilla Bean Pavlovas with Lemon Curd

Pavlovas are like big clouds of heaven – like crispy marshmallows, soft and sweet inside and crisp on the outside. I know you’re probably thinking that they look a bit intimidating, but I promise you, they are also much more simple to make than they appear…