The success of making applesauce lies in two factors: the apple itself and the pureeing tool you use. Choose a soft-fleshed and very sweet apple. McIntosh apples are generally the best for applesauce. However, sometimes they can be bland and impart a brownish (as opposed to pink) colour. Taste the apple before investing in 5 pounds and an hour or so of work.
These bite sized portions are perfect for an occasional indulgence. This lightened-up version of the old favourite has a healthier oat and nut base that gives these little cakes the perfect texture.
This clean and healthy dessert is so delicious and one that you can feel great about eating. So good, that in fact, it would make a perfect breakfast.
Every year when the leaves change colour, the air gets colder and the layers get heavier, I crave a specific warm dessert that signifies all the cozy feelings this changing season brings. This crisp truly showcases the sweet, warm flavours fall has to offer, but without all the usual guilt.
Potassium-loaded banana plus magnesium-rich cocoa, all sweetened naturally with fibre-rich dates, combines decadence with nutritional benefit. This dessert comes together in minutes and the sweet craving is satisfied!
These little gems are perfect for those ‘I-need-a-cookie’ days. Don’t tell anybody there are chickpeas in them…they will never know. Note: this recipe requires all natural peanut butter – the regular stuff is too oily.