Vanilla Molasses Breakfast Cookies

RECIPE:

  • 3 tbsp ground flax
  • 1/3 cup hot water
  • 1/4 cup Georgia Grinders Almond Butter (code SUNFLOWER for 20% off)
  • 2 tbsp molasses
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 2 scoops vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 tsp salt

DIRECTIONS:

  1. Combine hot water and flax. Let “gel” for 5 minutes.
  2. Add the rest of the wet ingredients.
  3. Stir in the almond flour, protein powder, cinnamon, and salt.
  4. Roll into balls and place on a lined baking sheet.
  5. Bake at 350 degrees for 12 – 15 minutes.
  6. I topped mine with Culina Vanilla Bourbon coconut yogurt!

Carrot Cake Breakfast Cookies

A pile of cookies.

What could be better?

A pile of cookies that you can (and should) eat for breakfast.

Winning.

Stuffed with carrots and pumpkin seeds, these pack a beta-carotene and protein punch.

So make a big ‘ol batch and smile as you enjoy cookies for breakfast.

Cause that’s something to smile about!

Let’s talk ingredients.

In this batch, I used pumpkin seed butter and honey.

But you could totally switch those out for almond butter and maple syrup.

Or tahini and date syrup.

Whatever you have in your pantry!

I also used an egg.

But I have a strong feeling these would be just as fabulous with a “flax egg” for all my vegan friends out there!

What’s that? Mix 1 tbsp ground flax with 2 1/2 tbsp hot water. Let it sit. It will get all jelly and kind of egg-y. Ta-da! Vegan egg replacement.

I have been all about the cassava flour lately. It’s grain-free and just sits really well with my stomach. But swap in your flour of choice! (Except coconut. Do not sub coconut!) Almond, oat, chickpea, whole wheat, ground flameal – all great options!

And then the best part: mix-ins!

I had craisins on hand, so those got tossed in. But raisins would be fabulous as well! Shredded coconut would also be super yummy. Or fresh cranberries?! Delish.

Are you sensing a theme?

This recipe is incredibly adaptable – you do you!

Experimentation is encouraged.

These cookies don’t spread. So when you scoop them onto the cookie sheet, be sure to shape and flatten them slightly.

Then bake!


Then devour!

Look at that dense, fluffy texture. YUM.

These are great for breakfast meal prep, a healthy Easter dessert option, afternoon snacking, playing how-high-can-I-stack-the-cookies…

Bottom line: 10/10 recommend.

Happy cookie-ing friends!

Carrot Cake Breakfast Cookies

Carrots, craisins, and pumpkin seed butter oh my! All the goods packed into cookies nutritious enough to eat for breakfast.

Ingredients

  • 1/4 cup pumpkin seed butter *sub any nut/seed butter
  • 2 tbsp honey
  • 1 tbsp coconut oil *melted and cooled
  • 1 tsp vanilla
  • 1 egg
  • 1/3 cup cassava flour *sub oat or almond
  • 1 cup quick oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded carrots
  • craisins and pumpkin seeds to mix in *optional

Instructions

  • Preheat the oven to 325 degrees.
  • Beat together the pumpkin seed butter, honey, oil, vanilla and egg.
  • Combine the dry ingredients in a separate bowl.
  • Mix the wet into the dry, then  fold in the carrots and other mix-ins.
  • Scoop large spoonfuls onto a lined cookie sheet.
  • Flatten and form the cookies (they won’t spread).
  • Bake for 12 – 15 minutes.

Banana Cake with Vegan Chocolate Frosting

Want to have cake for breakfast?

Bake banana bread in a round pan and smear a generous layer of sweet potato chocolate frosting all over the top.

The breakfast of champions.

It’s no secret that I love banana bread.

Like a-loaf-a-week kind of love.

You know what else I love?

My sweet potato chocolate frosting.

So why not combine the two?

Fabulous deliciouness ensued.

Let’s start with the cake.

Because of the bananas, only a bit of honey is used for a subtle sweetness. A dollop of greek yogurt and some coconut oil provide a moist richness.

Since this is essentially a banana bread recipe, feel free to bake in a loaf pan.

But a round cake seems fancier, right?

And we all wanna be fancy breakfasts eaters.

And the best part of round, cake-like baked goods?

Frosting is a necessity.

Especially when it’s my four ingredient vegan chcolate frosting.

Made with sweet potatoes.

I know, I know…a bit weird.

But don’t knock it til ya try it!

Just trust me on this one.

Make it.

Smear it.

Don’t be skimpy.

Since this is a cake, why not add some fun decoration?

Cause we’ve gotta be fancy and extra. Always.

I added some coconut cookies and flakes on top!

Now you may eat.

Yay.

Cut yourself a big ‘ol slice and enjoy.

I had some with my coffee this morning.

It was the perfect pair!

What are you waiting for?

Dig in already!

Banana Cake with Vegan Chocolate Frosting

A more fabulous version of healthy, gluten-free banana bread. Topped with a generous layer of sweet potato chocolate frosting. Perfect for breakfast and dessert!

Ingredients

Banana Cake

  • 2 bananas
  • 1/3 cup coconut oil *melted and cooled
  • 1/4 cup honey
  • 1/4 cup plain greek yogurt
  • 1 tsp apple cider vinegar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 1/4 cup gluten free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Chocolate Frosting

  • 1 medium sweet potato *roasted
  • 3 tbsp almond milk
  • 3 tbsp maple syrup
  • 1/3 cup cacao powder

Instructions

  • Preheat the oven to 325 degrees.
  • Combine the mashed bananas with the rest of the wet ingredients,
  • Mix dry ingredients in a separate bowl, then fold into the wet batter.
  • Scoop into a lined 6″ round pan. (or other baking dish)
  • Bake for about 30 minutes.
  • Blend the peeled roasted* sweet potato with the almond milk and maple syrup.
  • When smooth, add the cacao powder.
  • After the cake has cooled, smear on a generous amount of frosting and enjoy!

Notes

*slow roast the sweet potato at 375 degrees for about 40 minutes

Naturally-Dyed Pickled Eggs

The sun has been shining, birds have been chirping, and every day brings a light April drizzle.

It’s spring time folks!

And it’s also the week leading up to Easter.

You know what that means?

Time for an EGG-cellent experiment!

Dying eggs was totally part of the Wells fam Easter traditions growing up. Tie-dyed, crayon drawings, that eye-dropper method thing. We did a little bit of everything.

But pickled? Nope. And there were definitely no beets or turmeric involved…

After this adventure I think that needs to change.

Gorgeous natural colors and a more flavorful deviled egg?

Also super easy.

Serious win.

So let’s get started!

What you need: eggs, vinegar (I used apple cider vinegar), water, turmeric, cooked beets, salt, and a few other spices.

Also some good ‘ol mason jars.

Add the peeled hard-boiled eggs to the mason jars with the coloring agents.

For yellow-orange: one piece of beet and a teaspoon or so of turmeric

For pink: a couple pieces of beet

I added ground mustard and garlic to both for some extra flavor!

When using beets, try to layer with the eggs for even coloring.

Three to four eggs fit best in the jars.

The pickling liquid is 1:1 vinegar and water.

Bring to a boil on the stove, then dissolve some salt and a tad bit of sugar.

Pour the liquid over the eggs, cover with the lid, and give them a gentle shake to evenly disperse the colors.

Let them cool slightly and then place in the fridge.

I let mine sit for about 36 hours I think?

It’s not an exact science, but at least 12 is preferred.

Then it’s time for the reveal!

Look at them!

Beautifully vibrant.

All from turmeric and beets!

Are you kind of in awe?

Cause I was…

Not ashamed of my appreciation for these eggs.

Now these are fine and dandy all on their own (think with salads, on toast, etc.), but why not kick it up a notch?

Let’s make deviled eggs.

Since they already have a tangy pickled flavor, these deviled eggs are gonna pack a punch!

I kept things simple with some dijon mustard, mayo, and a bit of Montral Steak Seasoning (a Wells fav).

Just spoon the mix back into the crevice and wal-a!

Perfection.

Creamy, pickly goodness!

Hazelnut Butter Biscotti

Alright. I admit it. Historically I have snubbed biscotti.

Why make a weird-shape cookie that’s kind of dry, a bit brittle, and rather bland?

Valid question for a lover of ooey-gooey under-baked chocolate chip cookie goodness.

But then I made these.

And boy are they playing on a field all their own.

Hitting home runs at every at bat.

The purpose of biscotti is to be enjoyed with coffee or tea. That’s the reason for the dry crumb texture.

You want them to be a vehicle for both cookie and coffee flavors.

Phew. That’s pretty fabulous.

And even more fabulous?

Adding a layer of hazelnut heaven to the party. And then a chocolate drizzle.

Coffee. Hazelnut. Chocolate.

Talk about #squadgoals am I right?

Another biscotti misconception I had?

They’re challenging to make.

Nope. Not so.

Just a couple simple, real ingredients.

Especially this recipe.

Traditional recipes call for butter and flour, but I upgraded to creamy hazelnut butter and a mix of almond / cassava flours. So these are paleo-friendly! (And honestly more delish that way in my opinion…)

Sweetening these with a combination of maple syrup and coconut sugar allows the cookies to have both the classic structure and a rich, natural sweetness.

Start by creaming them together with the hazelnut butter.

Once well combined, you can beat in the eggs and some vanilla extract.

I have not texted these with flax eggs (for a vegan option), but feel free to experiment!

Do you see those hazelnut pieces?!

Oh yes please and thank you!

I recommend combining the dry ingredients in a separate bowl before you add it to the wet mixture. This will ensure all spices and leavening agents are evenly distributed, and clumps of almond flour.

Also another pro tip: try mixing with a fork.

I use a fork to mix most of my batters actually. Not sure why I started? Maybe all the spoons were dirty? 🙂

Regardless, I have found the dry and wet incorporate much quicker with the ‘ol fork method.

The dough should be thick and stick together in one big blob.

Transfer said blob to a lined baking sheet.

(and use a spoon this time)

Now you’ve got to shape your biscotti log.

The dough is sticky, so slightly damp hands will be your best bet here.

Use both hands to elongate and flatten the dough into a rectangular shape.

It should be about a foot long, four inches wide, and less than an inch thick.

Time for the first bake. Yep. First bake.

Why double oven time? That’s the key to the signature biscotti dry crumb texture.

So throw your log in the oven for 25 minutes.

After the first bake, you will see it has puffed up slightly and is beginning to get nice and golden brown on the edges.

Don’t touch it.

Let it cool for 20 minutes.

Ya hear me?

Be patient.

Okay time’s up. Now let’s cut the biscotti.

Using a serrated knife, slice through the log at an angle.

The slivers should be just over half an inch wide – this will create 14 biscotti.

To prepare for the second bake, lay the biscotti on their sides on the lined baking sheet.

Reduce the oven temperature and bake for 8-10 minutes.

Flip them.

Bake for another 8-10 minutes.

Watch them closely as they develop a gorgeous golden brown crisp.

See? Golden beauties all in a row.

Now, the biscotti are fabulous just like this.

But if you want to be extra (duh), then drizzle on some chocolate.

And even more fancy?

Sprinkle some slivered almonds on the chocolate.

Oh my oh my how pretty.

I placed the biscotti flat on a sheet to stick in the freezer to speed up the chocolate-setting process.

But you can go ahead and dig right in!

As long as you don’t mind a little chocolate on your fingers 🙂

There you have it folks.

Delish, homemade biscotti.

They look like you just picked them up from an Italian cafe.

And was it really that hard? Nope.

I used Georgia Grinders Hazelnut Butter for this recipe (cause I’m lowkey obsessed), but really any nut or seed butter would work!

Peanut butter? Sunflower? Cashew?

Send me a batch if you make those renditions please!

These biscotti are delish on their own, but in true accordance with biscotti best-practices, I highly recommend the only coffee-dunk situation.

Now you can have your cookies and eat them for breakfast too.

Enjoy friends!

Hazelnut Butter Biscotti

Have your cookies and eat them for breakfast too! A couple simple ingredients (including Georgia Grinder's Hazelnut Butter) come together to make this paleo treat.
Servings: 14 biscotti

Ingredients

  • 1/2 cup coconut sugar
  • 2 tbsp maple syrup
  • 1/2 cup hazelnut butter
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup cassava flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • chocolate to drizzle

Instructions

  • Preheat the oven to 350 degree.
  • Cream together the sugar, maple syrup, and hazelnut butter.
  • Beat in the vanilla and eggs.
  • Combine the flours, baking powder, and salt in a separate bowl, then incorporate into the wet ingredients.
  • Scoop the dough onto a lined cookie sheet.
  • Form into a long log (12 inches long, 4 inches wide, 2/3 inches thick) with slightly damp hands.
  • Bake for 25 minutes.
  • Remove from the oven and let cool for 15 minutes.
  • Turn the oven temp down to 325 degrees.
  • Using a serrated knife, slice the biscotti diagonally. You should have 14 cookies.
  • Lay the biscotti on their sides and bake for 8-10 minutes.
  • Flip the biscotti and bake for another 8-10 minutes.
  • Let them cool, then drizzle with chocolate and top with sliced almonds.

Carrot Cake Truffles

True or False:

Making something bite-sized increases the appeal ten-fold.

I’m gonna go with true.

Exhibit A: These Carrot Cake Truffles.

I take after my dad in many ways.

Corny jokes, enjoyment of golf, excel nerdiness…

and love of carrot cake.

Of course the real deal is best. A little bit of pineapple, some walnuts, and a thick layer of cream cheese frosting.

But always accessible? Not so much.

So what if you could get a bite of carrot-cakey goodness with a recipe that requires only 5 main ingredients and a food processor?

Winning.

I used Emmy’s Organics vanilla coconut cookies to make these truffles a) super simple and b) super delish.

Emmy’s are my FAV cause you know exactly what’s in each delish bite. Nothing I wouldn’t put in them myself!

So just throw them in a food processor with the other ingredients.

If you chill the batter before scooping, it will make the rolling part of this whole dealio so much simpler.

Also, a mini cookie scoop is a gadet you will never regret having in your arsenal.

Perfectly sized bites of goodness every time!

Rolling the scoops into smooth balls can get a little sticky.

I’ve found it to be easier with slightly damp hands.

These bites are delish just rolled up like that!

But for a finishing touch, roll them in shredded coconut.

Ta-da!

How pretty!

When rolling, it helps to press the ball into the coconut so the shreds adhere.

That’s it.

You now have an army of carrot cake bites ready for delish snacking!

These would be perfect for an Easter get together too!

Serve them up. Get compliments. Then surprise everyone with the whole “they’re actually healthy!” revelation.

The best.

A couple more things:

Any nut butter will work. Cashew would probably be delicious!

If you don’t have Emmy’s, just add some coconut shreds and a bit more maple syrup.

Happy Spring y’all!

Carrot Cake Truffles

The delish flavor of a classic spring cake in bite-sized form! Vegan, gf, no-bake goodness that results from dumping 5 ingredients in a food processor. Serve these up for an Easter win!
Servings: 14 truffles

Ingredients

  • 1 large carrot
  • 3 Emmy's Organics Vanilla Cookies
  • 2 tbsp pumpkin seed butter *sub any nut/seed butter
  • 1 tbsp maple syrup
  • 2 tbsp coconut flour
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • coconut shreds to coat

Instructions

  • Shred the carrot in the food processor, then add the cookies, pumpkin seed butter, and maple syrup.
  • Pulse in the coconut flour and spices.
  • Transfer dough to a bowl to chill in the fridge for 20 minutes.
  • Scoop and roll dough into balls.
  • Coat the truffles in shredded coconut if using.

Vegan Graham Crackers & Cream Cheese

Graham Crackers – a classic American snack.

Integral in every s’mores operation. Fabulous as pie crust. Phenomenal dunked in milk. Perfection with a spread of chocolate frosting. Inspiration for a spin off cereal and bear-shaped bites. Delectable as a vehicle for cream cheese. Oh, and apparently dog treats?

Bottom line: We can all agree that they’re delicious.

So why not make that deliciousness available in a vegan, gluten-free, super nutritious form? But in a way that ACTUALLY tastes like the original.

The ultimate dream.

And that dream is now a reality.

Somehow the sunflower butter, coconut sugar, maple syrup, cinnamon combo is a dead-ringer for that classic graham flavor.

Not sure how. But not questioning it.

As a vegan recipe, the ingredients are pretty adaptable. Almond flour can be swapped for ground flaxseed. Oat flour for chickpea or quinoa flour. And vise versa.

The main thing to remember? Refrain from eating all of the dough before cooking. It’s a challenge for sure.

Baking times will vary from oven to oven. Just keep an eye on your grahams and pop ’em out when they’re golden brown.

When you remove them from the oven, re-trace the slices while the crackers are still warm. Spread the pieces apart to cool and crisp up.

These grahams are amazing just as is.

But they’re even BETTER with some homemade vegan cinnamon cream cheese.

Or maybe even that Vegan Chocolate Frosting?!

Either way, you can’t go wrong.

Vegan Graham Crackers & Cinnamon Cream Cheese

Ingredients

Graham Crackers

  • 1/4 cup sunflower seed butter
  • 1/4 cup almond milk
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1 cup oat flour *subs listed below
  • 3 tbsp ground flax *sub extra flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon

Cinnamon Cream Cheese

  • 1 package silken firm tofu
  • 1/2 cup raw cashews *no need to soak
  • 3 tbsp maple syrup
  • 2 1/2` tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp salt

Instructions

Graham Crackers

  • Preheat oven to 325 degrees.
  • Mix together the sunflower butter, almond milk, coconut sugar, maple syrup, and vanilla until homogeneous.
  • Combine the dry ingredients in a separate bowl, add to the wet mixture, and stir until incorporated.
  • Separate the dough into two equal portions. And try not to eat it all.
  • Place half of the dough onto a piece of parchment paper the size of your cookie sheet. Press another piece of parchment on top.
  • Roll out the dough until it is 1/8 inch thick. (Pro Tip: A drinking glass works as a rolling pin in a pinch.)
  • Slice the flat sheet of dough into approximately 2 inch x 2 inch squares. Poke a couple sets of fork holes in each cracker.
  • Bake for 10 minutes, then check the crackers. They might have expanded and grown together while baking. If so, re-trace the cuts and separate slightly. 
  • Bake for another 15 minutes.
  • Remove from the oven and let them cool. They will crisp up as they do so.

Cinnamon Cream Cheese

  • Drain the tofu. (No need to squeeze or press.)
  • Add all of the ingredients to a blender or food processor. Blend until silky smooth.
  • Store in the fridge - it will be thicker when cold. 

Notes

*subsitute the almond and oat flours for any of the following: quinoa, chickpea, ground flaxseed, gf all-purpose blend, whole wheat flour
*do NOT use coconut flour

Poached Pear Gingerbread

Poached Pear Gingerbread

A gluten-free, vegan perfectly spiced loaf that is PEARfect for the holiday season. Or any season really.

Ingredients

Poached Pears

  • 2-3 pears
  • 1 cinnamon stick
  • 1 tbsp clove buds
  • slices of orange peels
  • 4 cups water

Gingerbread

  • 1 cup almond milk
  • 1 1/2 tsp apple cider vinegar
  • 1/2 cup applesauce
  • 1/2 cup coconut sugar
  • 1/3 cup molasses
  • 1/3 cup melted coconut oil
  • 2 cups gluten free flour blend
  • 1/2 cup almond flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Caramel Sauce

  • 1 cup coconut milk
  • 1/4 cup coconut sugar
  • 2 dates

Instructions

Poached Pears

  • Peels the pears and place in a small pot with the spices.
  • Cover with water.
  • Bring to simmer on the stove until the pears are fork tender.

Gingerbread

  • Preheat the oven to 350 degrees.
  • Combine the almond milk and vinegar in a small bowl. Set it aside for 5 minutes to "curdle" and make vegan buttermilk.
  • Mix buttermilk with the rest of the wet ingredients.
  • Combine the dry ingredients in a separate bowl, then carefully fold into the wet mix.
  • Pour batter into a lined loaf pan.
  • Carefully submerge the cooled pears into the batter.
  • Bake for 50 minutes, then let the loaf cool for 20 minutes before removing from the pan.

Caramel Sauce

  • In a small saucepan, bring the coconut milk to a gentle simmer over medium-low heat on the stove.
  • Stir in coconut sugar until dissolved.
  • Remove from heat and let it cool slightly.
  • Add to a blender with the dates and puree until smooth.
  • Drizzle over the gingerbread loaf when it's time to eat.

Chocolate Chunk Cranberry Pumpkin Cookies

Vegan, gluten-free cookies that are nutritious enough to eat for breakfast? Count. Me. In.

While these cookies were first crafted as a holiday treat, I’m so down to enjoy them all year round.

Anyone else?

These scrumptious lil guys start with a base of smooth pumpkin puree, creamy almond butter, and rich date syrup (I love Soom Foods).

Moist and sweet. But not tooooo sweet.

Next up: the fiber-full dry ingredients.

The almond flour I used was the result of a batch of No Waste Almond Milk – store bought works just as great!

Pumpkin flour from Live Glean is a fab addition, but feel free to sub extra almond flour, flaxmeal, etc.

The oatmeal mixture seen below has quinoa, flax, and some other goodies intermixed. Thanks Soulfull Foods for that extra nutrient boost! But standard rolled oats will also suffice.

The recipe calls for 1 tsp of cinnamon…but you know I dumped more in there…

And now for the best part – MIX INS!

I used a combo of fresh cranberries, chocolate chunks, cacao nibs, and sliced almonds.

But it’s really a blank canvas for your creativity!

Coconut would be fab. Or pumpkin seeds. Or whatever. You do you.

Shape dough into hockey pucks and place on a lined baking sheet.

These cookies don’t really spread, so no need to budget sheet pan real estate for that.

Bake until nice and golden brown (mine were in for about 15 minutes) and let cool.

The longer they cool, the less they’ll crumble.

Then ENJOY!

A cool glass of almond milk is a strong pairing recommendation.

Chocolate Chunk Cranberry Pumpkin Cookies

Healthy enough for breakfast. Sweet enough for dessert. Fresh holiday flavors and rick chocolate. Can you get any better?

Ingredients

  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter *sub any nut/seed butter
  • 1/3 cup date syrup *sub maple or honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup Soulfull Project Super Cereal *sub rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup fresh cranberries *chopped
  • 1/2 cup chocolate chunks
  • 1/4 cup sliced almond
  • 2 tbsp Live Glean pumpkin flour *sub more almond four

Instructions

  • Preheat oven to 350 degrees.
  • Mix together the pumpkin, almond butter, syrup, date syrup, and vanilla.
  • Add the almond flour, oats, baking powder, baking soda, and cinnamon,
  • Dump in the mix ins and stir to combine.
  • Scoop dough, form into large disks, and place on a lined baking sheet. (These cookies don't spread.)
  • Bake for 15 minutes.
  • Let them cool to avoid over-crumbling.
  • Enjoy with a cool glass of almond milk!

Mandarin Honey Cornmeal Skillet

Growing up, I was my Gramy’s partner in crime.

From hanging laundry outside, to watching chick flicks, to sewing, to walks around the neighborhood – we had the best of times.

And no matter what, I could count on being her cornbread soux chef. Just her & I, a good ‘ol Jiffy mix, and a generous smear of butter. Classic and delicious.

I love you Gramy, but I took cornbread to the next level with smooth honey and bright orange flavors.

And I feel like you’d approve…take a peak.

I mean, just look at that texture!

Heart eyes for sure.

It all begins with a lighter base of applesauce, olive oil, honey, eggs, and orange.

Then come the dry ingredients.

The substitution of cassava flour enriches the nutritional profile and while the cinnamon and cardamom provide a rich, warm essence.

Pouring the batter into a greased cast iron skillet ensures an even bake.

And a gorgeous presentation vessel.

Top with extra orange slices and a generous drizzle of honey.

Trust me on the extra honey.

What do you think?

Are you down to try a re-vamped classic?

Mandarin Honey Cornmeal Skillet

A citrus twist on a classic cornbread. Especially delectable when slathered with extra honey and melted butter.

Ingredients

  • 1/2 cup applesauce
  • 1/3 cup olive oil
  • zest and juice of half an orange
  • 1/4 cup honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup cornmeal
  • 2/3 cup cassava flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom

Instructions

  • Preheat the oven to 325 degrees.
  • Mix together the applesauce, oil, orange juice, zest, and honey until well combined.
  • Add the eggs and vanilla.
  • In a separate bowl, combine the dry ingredients, then fold into the wet mixture.
  • Pour batter into a 10” cast iron skillet. 
  • Bake for about 25 minutes (until a test skewer comes out clean).
  • Top with fresh orange slices and a generous drizzle of honey.