This super simple Granola recipe is a must-make for Fall, especially if you’re a pumpkin spice lover. It’s gluten and dairy free, refined sugar free, and is certainly not your average granola…
Tag: 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.
You’re about to dig into your favorite Fall dessert – a warm brownie, a scoop of vanilla ice cream, or a fresh apple slice… What’s missing?
This 3-Ingredient Salted Caramel sauce, that’s what!
Sure, you could swing by the store and grab a bottle of caramel sauce that’s ready to go, but with just 3-ingredients and super simple steps, it would take you twice as long to get there and find the right aisle as it would to make this at home! It’s like adding a little extra love to your fall comfort foods, and just when you thought it couldn’t get any better, let me tell you: it’s vegan, refined sugar free and, most importantly, downright delicious. As it cools, it thickens into a velvety, dreamy consistency that’s perfect for pouring, drizzling, and dipping. I’ll be making this all Fall long!
Watch Me Make My 3-Ingredient Salted Caramel Sauce
How To Make My 3-Ingredient Salted Caramel Sauce
Step 1. In a blender, combine the coconut milk (both the liquid and the cream on top) and cornstarch. Blend for 20 seconds or until smooth.
Step 2. To a medium saucepan, add the coconut milk mixture along with the coconut sugar and salt and bring to a boil over medium-high heat.
Step 3. Reduce to a simmer and cook the sauce for about 30 minutes, stirring every few minutes to prevent the sugars from burning and incorporate the caramelized bits into the sauce.
Step 4. When it’s done, it should easily coat the back of a spoon, and will continue to thicken up a bit as it cools.
Step 5. Serve with sliced apples, drizzled over cakes or ice cream or refrigerate until ready to serve. The sauce will keep for up to 2 weeks in the refrigerator.
Step 6. Enjoy!
What Else Can I Use?
- I do not recommend a light coconut milk in this recipe, the coconut cream in the full-fat is necessary for both richness and viscosity.
- You can add a bit of vanilla extract for a vanilla flavor, which pairs beautifully with the sauce.
- If you don’t care for the saltiness of salted caramel, simply omit the salt.
- I haven’t tested this with brown sugar, but I will bet it works just great as a substitute for coconut sugar.
- If you prefer to keep this recipe paleo, use 1 tablespoon of tapioca or arrowroot starch in place of the cornstarch.
This 3-Ingredient Salted Caramel Sauce is special because:
The name says it all – it’s just 3 ingredients!
It lasts up to 2 weeks in the fridge and makes for the perfect gift for a housewarming or dinner hosts.
Apple-Picking Season Must Makes
If you make my 3-Ingredient Salted Caramel Sauce, 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!
3-Ingredient Salted Caramel Sauce (Vegan, Refined Sugar Free)Kat Ashmore
- 1 13.5 ounce can full-fat coconut milk
- 2 teaspoons cornstarch
- 1 cup coconut sugar
- 1 teaspoon Kosher salt
- In a blender, combine the coconut milk (both the liquid and the cream on top) and cornstarch. Blend for 20 seconds or until smooth.
- To a medium saucepan, add the coconut milk mixture along with the coconut sugar and salt and bring to a boil over medium-high heat.
- Reduce to a simmer and cook the sauce for about 30 minutes, stirring every few minutes to prevent the sugars from burning and incorporate the caramelized bits into the sauce.
- When it’s done, It should easily coat the back of a spoon, and will continue to thicken up a bit as it cools.
- Serve with sliced apples, drizzled over cakes or ice cream or refrigerate until ready to serve. The sauce will keep for up to 2 weeks in the refrigerator.
My Nana made THE BEST banana bread and to this day it’s a recipe I turn to for comfort – it somehow manages to recreate that warm nana-hug feeling and I just can’t get enough. This Maple-Rye take on Nana’s banana bread is a healthy twist that’s made in a single bowl with very little effort required
I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it roasted in Cinnamon Maple Butter – the perfect addition to your Thanksgiving spread!
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. 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.
What is the difference between a crisp, crumble and cobbler? I so often hear people refer to all fruit based desserts like this referred to as ‘crumbles’ but there are actually some distinct differences between the three! A cobbler topping is made of biscuit dough that is poured over the fruit filling. A crumble is a dessert that has a streusel-like topping made from sugar, flour and cold butter. A crisp, like this Cardamom Apple Crisp, has oats in the topping instead.
A quick note for my gluten-free friends, be sure to use gluten-free oats to avoid cross contamination if you have a sensitivity!
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?
Watch Me Make My Cardamom Apple Crisp
How To Make My Cardamom Apple Crisp
Step 1. Preheat the oven to 400 degrees F.
Step 2. In a large bowl, combine all the topping ingredients and mix with your hands until it starts to clump together.
Step 3. In a medium bowl, gently toss apple with the filling ingredients until combined.
Step 4. Transfer to a baking dish, cast iron skillet, or deep dish pie plate. Set aside.
Step 5. Arrange the topping evenly on the filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown.
Step 6. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.
Step 7. Enjoy!
Baking is all about creating the right balance, whether that means choosing the right apples for your crisp or spices to add more depth of flavor. Apples come in a range of flavors and sweetness and the sweetness of the apple determines how much we need to sweeten the recipe. I’m a big proponent of using what’s on hand, and this week is was a mixture of Gala and Granny Smith apples, so I have added a moderate amount of maple syrup to the recipe, however if you’re using more tart apples, you may need to add a touch more maple syrup! Alternatively, if you’ve gravitated towards more sweet varieties like Golden Delicious or Gala, you may want to add a little less according to your preferences.
What Else Can I Use?
- You can use whatever apples you have on hand – a crisp is the perfect dessert for using up whatever is leftover in the fridge.
- You can also swap out apples for any mixed fruit. Rhubarb and Strawberries are a personal favorite.
This Cardamom Apple Crisp is special because:
It’s a quintessential fall dessert that features seasonal ingredients
It’s vegan, gluten free, dairy free and refined sugar free!
It has a delicious balance of crunchy and moist in every single mouthful
It’s versatile – use whatever apples you have on hand or add a mixture of seasonal fruits
More Recipes For Apple Picking Season?
If you make my Cardamom Apple Crisp, 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!
Cardamom Apple Crisp (Vegan, Gluten-free, Dairy-free, Refined Sugar Free)
- 1 cup Almond Flour
- 1 cup Old Fashioned Rolled Oats
- ½ tsp Ground Cinnamon
- ½ teaspoon ground cardamom
- 1/4 tsp Salt
- 1/4 cup coconut oil just barely melted
- 1/4 cup pure maple Syrup
- 7 cups Apple (or Mixed Fruit) large fruit cut in a 1 inch dice
- ½ teaspoon cinnamon
- 3 Tablespoons maple syrup
- Juice from ½ a lemon
- 1 Tablespoon cornstarch
- ¼ teaspoon kosher salt
- Preheat the oven to 400 degrees F.
- Make the topping: In a large bowl, combine all ingredients and mix with your hands until it starts to clump together. Pinch dough together to achieve some clumps. This won’t take long.
- Make the filling: In a medium bowl, gently toss the fruit with the rest of the ingredients until combined. Transfer to a 9×13 inch baking dish, cast iron skillet, or deep dish pie plate. Set aside.
- Arrange the topping evenly on the fruit filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown. Cover with foil halfway through if it’s browning too quickly.
- Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.
Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet
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