Apple Crunch Bottom

½ cup of buckwheat
½ cup of quinoa
¼ cup of quinoa flakes
1 tbsp of coconut oil
½ tsp of cinnamon
1 tbsp of maple syrup

Directions

1. In a bowl mix together, dry ingredients.
2. In a small pot heat coconut oil on med-high; mix in cinnamon and maple syrup. Mix until the coconut oil has melted (about 1 minute).
3. Pour wet ingredients into the bowl with the dry ingredients; mix together all ingredients are covered.
4. Thoroughly grease a baking pan (approx. 12” x 7.5” with a depth of 2”) with coconut oil. Fill a baking pan with the mixture. This should make a thin layer that fills the bottom surface of the pan.
5. Set aside while you prepare the rest of the Apple Crunch.

[Recipe] Guilt-free Gluten-Free Amaranth Pancakes with Saucy Berries

Apple Filling

8-10 small apples
2 tbsp fresh lemon juice
½ tsp cinnamon
1/8 tsp organic stevia
1/8 tsp sea salt

Directions

1. Cut and core apples; cut into thin half-moon slices.
2. In a mixing bowl add apples with lemon juice, cinnamon, stevia, and sea salt; mix until all apples are covered.
3. Set aside.

Read more about how eating apples keep you healthy

Apple Crunch Top

2 tbsp of butter or butter substitute
1/3 cup of coconut flour
1/3 cup of almond meal
½ cup of large oats
½ tsp cinnamon
1/8 sea salt

Directions

1. In a medium-sized pot, melt butter on med-high.
2. Turn heat down to low, mix in coconut flour, almond meal, oats, cinnamon, and sea salt. Mix well until it resembles a wet sandy texture (about 1 minute).

Putting it all Together

1. Preheat oven to 375 F.
2. Add the Apple Filling on top of the Apple Crunch Bottom that you set aside in the baking pan; spread apples around to cover the surface area.
3. Top off with Apple Crunch Top to cover apples.
4. Place into the oven and bake for 45 minutes.
5. Pull out and set aside for 10 minutes before serving (you will need a sharp metal spatula to scoop the pieces out nicely).

DISCLAIMER: This article contains affiliate links, which means that if you click on one of the product links, Naturally Savvy will receive a small commission so we can keep pumping out amazing articles like this one. Thank you so much for your support!

Image: Danielle Wesierski

The post Whole Grain Apple Crunch Recipe appeared first on NaturallySavvy.com.

Ingredients:

1 cup organic plain Greek yogurt

1 tbsp Barlean’s Organic Chia Seed

1 tbsp goji berries

1 tsp maca powder

1 tsp açai powder

1 small peach

2 tbsp raspberries

Read more about goji berries

Directions:

In a small bowl with 3 tbsp of water add chia seeds and goji berries; stir and set aside for 5 minutes (you want to let the water absorb into the seeds and dried berries). In a small mixing bowl add Greek yogurt and stir in maca and açai powder. Cut peach into chucks, add both the peach chunks and raspberries (leave a few raspberries for the top) to yogurt and mix together. In a serving glass layer yogurt and chia seeds/goji berries as desired. Top off with a few raspberries. Enjoy!

Image: Danielle Wesierski

The post Tropical Raspberry Peaches and Cream Parfait Recipe appeared first on NaturallySavvy.com.

Ingredients

1 cup cooked black beans
2 large eggs
4 tbsp of maple syrup/honey
3 heaping tbsp cocoa powder
1 tsp baking soda
4 dates chopped
1/4 cup walnuts
1 to 3 squares organic dark chocolate (85% cocoa or higher)

Frosting and decoration

1 avocado
1/2 cup maple syrup/honey
1 tsp vanilla
Shredded coconut
Whole-grain pretzels

Directions

1. Preheat the oven to 350 F.
2. In a blender combine all of the ingredients except the dark chocolate.
3. Blend until smooth and free of any lumps.
4. Pour the batter into a parchment-lined loaf pan; it will be very liquidy.
5. Chop the dark chocolate and spread it across the surface. Some of the chunks should fall into the batter – otherwise, help some of it into the batter with a teaspoon.
6. Bake for approximately 35 minutes, and set aside to cool completely before removing from the pan.
7. Cut into triangles/trees.
8. Drizzle with green frosting, sprinkle on shredded coconut and add a pretzel to the tree.
9. This loaf will keep in the fridge for up to 5 days, and it will stay moist and delicious! Enjoy.

The post Dark Chocolate Black Bean Brownies Recipe appeared first on NaturallySavvy.com.

Ingredients:

(Makes 2 sandwiches)

1 large oval-shaped eggplant

1 tbsp hummus

baby spinach

tomato

red onion

organic sprouts

sea salt

olive oil

Read more about reasons to try Meatless Mondays

Directions:

Slice eggplant length wise into ½ -1cm slices depending on how thick or thin you like your bread. Preheat oven to 400 F. Lightly coat both sides of the 4 slices of eggplant with olive oil and lightly salt as well; lay eggplant slices out on a bake pan and bake for 8 minutes on each side. Meanwhile cut up your toppings and have them ready to go. Pull eggplant out of the oven and immediately place on top of a cooling rack on top of a piece of paper towel. Allow to cool for 10 minutes. Spread hummus on one side of each of the slices. On two of the slices of eggplant add about 8-10 leaves of spinach, sliced tomato, onion, sprouts, and a pinch of salt. Top each with the other slice of eggplant, slice each sandwich in half and enjoy this vegetarian bread-less sandwich!

Image: Danielle Wesierski

The post Vegetarian Eggplant 'Sandwich' with Sprouts and Hummus appeared first on NaturallySavvy.com.

Avocados are known for their high-fat content, but please don’t be afraid! Yes, they are high in calories and that is something to consider, but this recipe is a delicious, healthy choice for your sweet tooth! Plus, it will satisfy even the strongest chocolate cravings.

The healthy fats in avocados are very important for overall health and long-term weight loss. Over half of the total fat in avocado is oleic acid. Oleic acid has been shown to lower LDL cholesterol and also helps our digestive system to transport and absorb important nutrients such as carotenoids. Avocados are full of carotenoids, which means these nutrients can be easily assimilated!

Ingredients

Serves 2

1 ripe avocado
1 ripe banana (spotted, but not black)
1/2 + 1/4 cup of almond milk
2 heaping tbsp of cacao powder

Read more about almond milk and other milk alternatives

Directions

In a blender, add all ingredients and mix until it turns into a smooth pudding texture, adding more almond milk if necessary. Spoon into serving glasses and set in the fridge to chill for 30 minutes or more. Tastes best when eaten within the day! Enjoy!

More Avocado and Chocolate Recipes

Avocado Egg and Salsa

Chocolate Avocado Fudge Pops Recipe

Avocado Toast Four Ways

Healthy Chocolate Hazelnut Pot de Crème

Chocolate Vegan Cake

Chocolate Energy Bites

The post Chocolate Avocado Power Pudding Recipe appeared first on NaturallySavvy.com.

Decadent Matcha Hemp Chocolate Bar Recipe

Try these delicious homemade chocolate bars. They’re super easy to make and are good for you too!

Some of the benefits of these fully-loaded treats:

• Hemp seeds are loaded in nutrition. They are full of the healthy fats needed for optimal brain function, are a great source of protein and contain lots of fiber.
• Dates are my favorite natural sweetener, packed with vitamins and minerals like B vitamins, magnesium, calcium, and iron.
• Coconut oil is just the right type of fat that can actually be helpful to lower cholesterol, improve brain function, and enhance your energy.
• Matcha green tea powder is an antioxidant powerhouse, enhancing overall health and longevity.

Makes 14-21 chocolate bars

Ingredients

Filling: 

2 cups hemp seeds

16 soft medjool dates

5 tablespoons Barlean's organic virgin coconut oil

2 tablespoons vanilla extract

1/8 teaspoons sea salt

5 tablespoons maple syrup

1 tablespoon matcha powder (optional)

Chocolate Coating:3 cups good quality dark chocolate chips

5 tablespoons Barlean's organic virgin coconut oil

Toppings:  Unsweetened shredded coconut

Other topping options:

Crushed walnuts

Cacao nibs

Raw pumpkin seeds

Goji berries

Cranberries

Read more: 7 Fantastic Reasons You Should Totally Love Hemp

Directions

Process all filling ingredients, except maple syrup, in a food processor and mix into a fairly consistent mixture. Add maple syrup and process once again to combine.

Line a 15” x 10” or slightly smaller cookie sheet with parchment paper. Transfer the mixture into the parchment paper lined cookie sheet and flatten, pressing it down evenly. Freeze for 1 hour or until firm to the touch.

Melt the chocolate chips, coconut oil, and salt together over the stove in a medium pot. Set aside to cool for 5 minutes. Have your toppings handy and a small tray lined with parchment paper to set the final product on. Remove the filling from the freezer. Transfer the set filling onto a cutting board. Cut into 14-21 rectangles, depending on how large you’d like the bars to be. Dunk each rectangle in the melted chocolate to coat and allow excess chocolate to drip off the bar before laying back onto the parchment paper lined cookie sheet to set. Repeat with remaining pieces. Sprinkle with shredded coconut or any topping of your choice.

Place in the freezer for 20 minutes to set. Keep leftovers refrigerated for up to one month or keep in freezer for another time.

The post Decadent Matcha Hemp Chocolate Bar Recipe appeared first on NaturallySavvy.com.

Read more:  The Scary Ingredients Used in Bread Manufacturing

Ingredients

Crust Ingredients: (For a 12-inch thin crust)

1/2 head of cauliflower
1 cup organic shredded mozzarella cheese (substitute a vegan cheese is desired)
1 organic egg
1/2 teaspoon dried thyme
1 clove garlic

Tomato Sauce Ingredients:

1 large tomato
1 clove garlic
Paprika and cayenne pepper, to taste
Fresh basil, to taste
1/4 cup pine nuts

Suggested Toppings (anything goes, use your imagination here):
Black olives, sliced
Onion, sliced
Chopped artichoke hearts, drained, rinsed and patted dry
Organic turkey breast, shredded
Drizzle of extra virgin olive oil

Instructions

1. Heat the oven to 400 F. Meanwhile cut the cauliflower into smaller pieces so it’s easy to blend in your food processor. I have a small one so I had to run it through 3 or 4 times. If you don’t have a food processor, not a problem: you can easily chop it up finely (it should end up looking like rice).
2. Put the chopped cauliflower in a pan and lightly cook without oil for 5 mins or less.
3. Add cauliflower to a big bowl, drain the excess water, and using a towel squeeze out any remaining water. This step is the key to keeping the crust in one piece.
4. Add the egg, 1 cup of cheese, garlic, and thyme to the bowl. Once mixed, spread it on your baking sheet lined with parchment paper. *Use the parchment paper… it will make everything easy to clean!
5. Make the crust as thin or as thick as you like, and bake for 30 minutes at 400 F.
   While the pizza crust is in the oven, toss the pizza sauce ingredients a blender; blend until smooth.
6. Once the pizza crust is done it will be golden brown on the outside and very crispy. Add the pizza sauce and toppings and pop it back in the oven for another 5 minutes.
7. Take it out of the oven and let it cool. Drizzle extra virgin olive oil over the pizza and enjoy!

More pizza recipes:

Portobello Mushroom Pizza

Smashed Potato Pizzas

DISCLAIMER: This article contains affiliate links, which means that if you click on one of the product links, Naturally Savvy will receive a small commission so we can keep pumping out amazing articles like this one. Thank you so much for your support!

The post Grain-free Cauliflower Pizza Crust Recipe Topped with Black Olives and Artichokes appeared first on NaturallySavvy.com.

Soak, blend & drink! Its really that simple. Fresh raw almond milk (or any nut or seed milk for that matter) tastes amazing. It’s delicious, healthy, unprocessed, economical, and there is pleasure in creating it yourself. Try this almond milk recipe as a beverage or with some homemade granola for a little healthy indulgence.

Makes 4 cups

Ingredients

1 cup raw almonds

4 cups water

1 tbsp maple syrup (or 2 medjool dates, pits removed)

½ tsp Nature's Flavors vanilla extract

¼ tsp cinnamon

Directions

Soak almonds overnight or for at least 6 hours. Cover with enough water to completely submerge all the almonds by at least 1 inch to ensure all almonds will be soaking. You could even put a plate over the bowl to prevent the water from evaporating.

Read more: Go Nuts for Nuts-The Many Benefits of This Healthy Snack

Once the almonds have soaked, they are nice and soft and easy to work with. Drain the water and rinse the almonds thoroughly. Now that they’ve soaked they’ve released an enzyme-inhibiting substance contained in the brown skin which can make them difficult to digest. Rinse until the light brown coloring of the water is gone for better digestion and improved nutrient absorption.

Add the almonds to your blender, plus 4 cups of water, cinnamon, vanilla, and maple syrup or dates. Blend well, until you don’t see too many small pieces. Done. Drink away! The tiny pieces of almond fiber will sink to the bottom. If you prefer, you can strain the almond fiber out using a strainer or purchase a nut-milk bag that is designed specifically for making nut milks.

Homemade raw almond milk will keep well in the refrigerator for 4 days, if it lasts that long!

Chef's Tips: For a creamier milk, use less water.

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Warm Beet Salad Recipe This delightful beet salad is simple to make for every day but special enough to wow your guests.

Serves 2

Ingredients

2 huge handfuls baby spinach

Red onion to taste

6-8 cherry tomatoes

2 teaspoons sunflower seeds

2 tablespoons olive oil

1 tablespoons balsamic vinegar

2 teaspoons crumbled goat cheese

1 beet (sliced and roasted)

1 teaspoon coconut oil

Directions

Preheat oven to 350º F. Slice beet into thin rounds, approximately 1/8" thick, then slice in half to make half moon shapes. Spread a teaspoon of coconut oil on a baking pan or cookware dish that is oven-friendly. Place beet slices on the cookware and roast for 25 minutes. Flip beets over 20 minutes through.

Toss spinach, chopped red onion, cherry tomatoes and sunflower seeds in a mixing bowl with olive oil and balsamic vinegar. Divide salad between two serving bowls.

Allow beets to cool for a few minutes, then add to the salads. Top with crumbled goat cheese. Enjoy!

The post Warm Beet Salad Recipe appeared first on NaturallySavvy.com.

Ingredients:

Serves 1

1 cup of almond milk

½ cup of large gluten-free oats

1 banana, chopped

1/8 tsp of cinnamon

½ cup of canned organic pumpkin

dash of nutmeg

dash of cloves

handful of pecans

Read more about creative pumpkin recipes

Directions:

1. In a small pot add almond milk, oats, cinnamon and chopped banana; heat on med-high and cover for a few minutes.

2. Uncover and mash banana with a fork, cover and turn down to medium. Continue to cook for 10 minutes, uncovering to mash the banana and mix some more.

3. After about 10 minutes stir in the pumpkin and cover for another 2 minutes. Turn off heat and add the nutmeg, cloves and another dash of cinnamon.

4. Top off with pecans and enjoy with a cup of Bigelow's Pumpkin Spice Tea!

5. Enjoy!

Read more about what's really in Starbucks' Pumpkin Spice Latte

Image via Danielle Wesierski

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