dessert Archives - Teri-Ann Carty

Carrot Date Breakfast Cookies

Teri-Ann Carty — Fri, 03 Oct 2025 08:00:49 +0000

Home » dessert

Carrot Date Breakfast Cookies

Created by: Teri-Ann Carty

This recipe is all about a cozy, nourishing breakfast you can hold in one hand! These Carrot Date Breakfast Cookies are packed with whole grains, seeds, and natural sweetness. Perfect for meal prep and made without refined sugar. Bake a batch and fuel your mornings with real food that tastes like dessert.

This post may contain affiliate links

Carrot Date Breakfast Cookies

You all love my breakfast cookies so much, and so do I, so naturally, you’re getting fall themed breakfast cookies, fresh out of the oven! I love having sugar free cookies available to me whenever the craving hits. These carrot cookies differ from my other carrot cookies on the site because I have made them sugar-free and slightly more breakfast-friendly. These are sweetened with the ever-viral dates and banana combo. I’ve been on a mission to make my sweet desserts less sweet, and you know what? I’m actually starting to notice a real difference in my body, mood and sleep! Sugar addiction is a real thing, so when you’re job is creating recipes and you love sweets… well, you can see why there might be a problem!

These cookies are made with organic gluten-free oats and flour. Ever buy oat flour and make a recipe, and the finished product comes out dense? Well, it could be the store bought flour! I prefer to make my own, and it is so easy to do. Just add your oats to a blender and blend! Be careful not to overblend, as you might create the same problem you are trying to avoid! Buy from Yupik and get the large-format bags. You get more bang for your buck. PS, this is not sponsored – just love them!

What Are Breakfast Cookies?

Breakfast cookies are exactly what they sound like—cookies you can eat for breakfast! I mean, you can do whatever you want and eat whatever cookies you want for breakfast, but these ones here won’t spike your blood sugar levels first thing in the AM and still taste like a treat. The main difference between these and my other Carrot Cookies? They’re made with all refined sugar free ingredients, are a little lighter and packed with even more whole ingredients that are perfect for first thing in the morning. Think of them more like soft, handheld oatmeal bars with a satisfying cookie texture.

What Makes Breakfast Cookies Healthy?

These breakfast cookies pack a nutritious punch in every bite. They’re high in fibre from the oats, flax, and seeds, filled with healthy fats from tahini and nuts, and naturally sweetened with fruit instead of refined sugar. Flourless and naturally gluten-free, they deliver plenty of protein thanks to tahini, egg, and seeds while sneaking in fruit and vegetables for extra nutrients. Best of all, they’re made with simple, wholesome ingredients you probably already have on hand, no strange additives or overly processed mixes, just real food you can feel good about eating as your first meal of the day!

Carrot Date Breakfast Cookies Ingredients

Here’s what you’ll need to make this simple, nourishing cookie recipe:

Banana: Provides natural sweetness, moisture, and binding power. The riper the banana, the better! Use those sad looking bananas on your counter.
Tahini: Adds richness, creaminess, and a dose of healthy fat. You can substitute almond butter, peanut butter or any nut butter you prefer.
Egg: Helps hold everything together while adding protein.
Vanilla + Olive Oil: Vanilla enhances the warm spices, while olive oil keeps the cookies tender and heart-healthy.
Oat Flour + Rolled Oats: Oat flour creates a soft base while whole oats add texture and fibre.
Seeds (pumpkin, sunflower, hemp, flax): This nutrient-rich mix delivers protein, crunch, and essential fatty acids.
Shredded Coconut: Adds natural sweetness and chewy texture to your cookies.
Spices (cinnamon, allspice): Bring that cozy carrot cake vibe. Adjust according to your preferences.
Carrot: Moisture-rich and naturally sweet, carrots are the star here.
Dates: Sticky and sweet, dates add depth and natural sugar. Soak first if they’re dry.
Walnuts: Optional, but recommended for crunch and richness.

How to Make These Delicious Breakfast Cookies

These cookies are easy to make, nutritious to eat and will make your home smell heavenly. Here is how to do it:

Prep the Oven and Mix Wet Ingredients

Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large mixing bowl, mash the ripe banana until smooth. Whisk in the tahini, egg, olive oil, and vanilla until everything is fully combined and creamy.

Combine Dry Ingredients and Fold In Add-Ins

Add the oat flour, oats, baking powder, coconut, seeds, flax, salt, and spices directly into the wet mixture. Stir until just combined, then fold in the grated carrot and chopped dates. Let the dough rest for 10 minutes to allow the oats to hydrate and the mixture to firm up.

Shape and Bake the Cookies

Use a cookie scoop to portion the dough onto your prepared baking sheet. Lightly flatten each cookie with damp fingers to shape. Bake for 15 minutes or until the cookies are golden brown on the bottom and dry to the touch. Transfer to a wire rack and let cool completely before storing.

How to Customize Your Carrot Cookies

This is a flexible, fridge-cleanout kind of recipe. Try these swaps and additions:

Nut-free: Stick with tahini or sunflower seed butter.
No egg? Use a flax egg (1 tbsp flax + 3 tbsp water).
Swap the seeds: Use what you have, chia, sesame, or pecans all work.
Add-ins: Raisins or dark chocolate chips are all welcome.
Make it sweeter: Add 1–2 tablespoons of maple syrup if you like a sweeter cookie.

How to Store Carrot Cookies

Once cool, transfer cookies to an airtight container and store at room temperature for 2 days or in the fridge for up to 5 days. They also freeze beautifully, just layer them with parchment in a freezer-safe container and thaw as needed.

Why You’ll Love This Recipe

These carrot cookies are sweet, soft, and deeply satisfying. They feel indulgent, but they’re actually good for you. Full of whole foods, balanced energy, and the cozy flavor of spiced carrot cake, they are perfect whether you eat them for breakfast or as a nourishing afternoon snack.

Tips For Making the Best Breakfast Cookies

Don’t skip the rest time: Letting the dough sit allows the oats to soak up moisture and prevents the cookies from spreading too much.
Use damp hands to shape: This makes the dough easier to handle and helps you form even cookies.
Grate your carrots finely: They’ll blend better into the dough and bake more evenly.
Store properly: Let them cool completely before transferring to a container.

Carrot Date Breakfast Cookies FAQs

Can I freeze these cookies? Yes! Let them cool completely, then freeze in a single layer or with parchment in between. Thaw overnight or warm briefly in the oven.

Can I make them vegan? Yes. Replace the egg with a flax egg, and double check that your tahini and other ingredients are vegan. If you are looking for a vegan baked oatmeal recipe, check out my dear friend Lizzie’s amazing website.

Can I skip the coconut? Sure. You can swap in more oats or chopped nuts if you like more crunch.

Are these low in sugar? They are naturally sweetened with banana and dates—no refined sugar added!

Did you make these breakfast cookies?

Don’t forget to leave a rating and review below to let me know how you liked them! Try these breakfast cookies next:

Blueberry Zucchini Breakfast Cookies

Banana Date Breakfast Cookies

Tahini Chai Breakfast Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Carrot Date Breakfast Cookies

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 15

Total Time 45

Servings cookies

Calories 269kcal

Author Teri-Ann Carty

Equipment

Oven, cutting board, measuring cups and spoons
baking sheets
cookie scoop
large bowl

Ingredients

1 ripe banana the riper the better!
½ cup tahini or nut butter of choice
1 egg
1 tsp vanilla
¼ cup olive oil
½ cup oat flour*
1 tsp baking powder
1 cup oats
¾ cup shredded unsweetened coconut
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup hemp seeds
2 tbsp ground flax
½ tsp salt
1 tsp cinnamon
¼ tsp allspice
1 cup grated carrot
5 dates pits removed and roughly chopped (soaked in hot water for 10 minutes if dry and hard)
¾ cup walnuts roughly chopped

US Customary - Metric

Instructions

Preheat oven to 375 degrees and place parchment on a cookie sheet.
To a large bowl, add mashed banana, egg, tahini, olive oil and vanilla. Whisk to combine until smooth.
Add dry ingredients up to the carrot and mix until almost thoroughly combined.
Add carrot and dates and mix until fully incorporated.
Allow the dough to rest for approximately 10 minutes.
Use an ice cream scoop to measure out dough onto the prepared cookie sheet.
With a damp hand, gently flatten and shape into circles.
Bake for 15 minutes or until the cookies start to brown and are dry to the touch.
Transfer to a wire rack to cool for 10-15 minutes before enjoying.
Once cool, store in an airtight container.

Notes

I used gluten-free oats to make my oat flour. I find store bought oat flour very dense to bake with. When you make your own, it tends to be more fluffy as long as you don't over-blend the oats. I like to make up extra and put it in an air-tight container so it's ready for my next recipe.

These cookies freeze like a dream!

Nutrition

The post Carrot Date Breakfast Cookies appeared first on Teri-Ann Carty.

Chocolate Beet Brownies

Teri-Ann Carty — Wed, 05 Mar 2025 09:00:40 +0000

Home » dessert

Chocolate Beet Brownies

Created by: Teri-Ann Carty

If you’ve never tried baking with beets, these Chocolate Beet Brownies are the perfect place to start! Made with beet puree, dark chocolate chips, oat flour, and cocoa powder, they are fudgy, moist, and deeply chocolatey with just the right amount of sweetness. The roasted beets add a subtle earthiness that enhances the chocolate flavor while keeping the brownies soft and rich. Prepare to surprise everyone with them because you’d never guess these brownies are made with beets! They're packed with fiber, nutrients and perfect to serve warm with vanilla ice cream.

This post may contain affiliate links

Fudgy Chocolate Beet Brownies

February has flown by and March is about to feel like a whole new life. I moved over the weekend and I could not be happier to be in my new space. It was emotional, a lot of hard work and moving is never not stressful, but I am grateful. I’m grateful for my resilience, grateful for my community and grateful that it’s over – and there is space for a new beginning. I’m in the process of setting up my new photography studio in my apartment and oh my goodness, I can’t wait to find my new groove!

I can’t wait to get settled and start hosting dinner parties to thank all the incredible people who have supported me during this time. Who’s coming for dessert? Speaking of, these fudgy beet brownies have been in my notes for as long as I can remember. I love them so much and I know you will too!

Beets are high in fibre and add such a delicious sweet, earthy flavour and I promise no one will know unless you want to tell them! I served my beet brownies with vanilla ice cream warm from the oven, but if you live alone like me, you can store them in the fridge and warm up one piece at a time in your microwave. I had my brownies in the fridge for 1 week and they were still crazy good. These gluten free brownies are about to become your new obsession, consider this your warning!

Chocolate Beet Brownies Ingredients

Beet Puree: The secret ingredient to making these brownies healthy! Beets add moisture, natural sweetness, nutrients and a rich texture.
Sugar: Use any granulated sugar. Use coconut or cane to keep the recipe refined sugar free. Brown or white sugar will also work perfectly.
Eggs: Help bind the ingredients together for the perfect brownie texture.
Butter: Adds richness and that classic buttery flavor. Use dairy free butter if you’d like to keep this recipe dairy free.
Vanilla Extract: Enhances the chocolate and beet flavors.
Milk: Any dairy-free milk works, but I love using soy milk for that extra splash of protein and silkiness!
Oat Flour: A gluten-free alternative that keeps these brownies soft and tender. You can make your own oat flour by blending rolled oats until finely ground.
Baking Powder: Helps with structure and a slight lift.
Cocoa Powder: Gives these chocolate beet brownies their deep, rich flavor. This is my favorite cocoa powder that I use time and time again!
Salt: A little sea salt balances the sweetness.
Dark Chocolate Chips: Melt into the brownies, making them extra gooey and indulgent.
Walnuts: Add a little crunch and complement the earthy, chocolate flavors. Totally optional if you want to make this recipe nut free.

Possible Substitutions for Fudgy Beet Brownies

If you need to make a few substitutions, feel free to swap oat flour for almond flour for a nutty flavor. You can use maple syrup instead of granulated sugar. I haven’t tested this, but you could replace butter with coconut oil and any other milk will work! Pecans are always a wonderful substitution for walnuts if you want to switch up the nut!

How to Make These Beetroot Brownies

Making these beetroot brownies is very easy. Sometimes slow baking yields the best results! So don’t go with canned or boiled beets, make sure you slow roast them first!

Roast and Prepare the Beets

Preheat the oven to 400°F. Wrap whole beets in foil and bake for about 1 hour, or until they are fork-tender. Once cooled, rub off the skins (gloves recommended to avoid staining). Blend the beets in a food processor until smooth to create a beet puree.

Prepare the Brownie Batter

Lower the oven temperature to 350°F and line an 8×8 baking dish with parchment paper. In a large bowl, whisk together the beet puree, eggs, melted butter, milk, sugar, and vanilla until well combined. Stir in the oat flour, cocoa powder, baking powder, and salt until a smooth batter forms.

Add Mix-Ins & Transfer to Baking Dish

Fold in dark chocolate chips, ensuring they are evenly distributed. Pour the batter into the prepared baking dish, smoothing it out with a spatula. Sprinkle the top with walnuts and additional chocolate chips for extra crunch and richness.

Bake and Cool

Bake the brownies for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow them to cool completely in the pan before slicing into squares. Enjoy immediately or store in an airtight container for later!

Ways to Customize Your Chocolate Beet Brownies

There are plenty of ways to customize these chocolate beet brownies to suit your taste. For an extra indulgent touch, top them with chocolate ganache or cream cheese frosting. If you need a nut-free dessert, simply skip the walnuts. For a dairy dairy free dessert, swap out any dairy products such as the butter for a dairy free alternative. Want to enhance the flavor even more? Try adding a dash of cinnamon or espresso powder to bring out the richness of the chocolate.

Chocolate Beetroot Brownies Frequently Asked Questions

How Long Do Beet Brownies Last?

Store these fudgy beet brownies in the fridge for up to one week or in the freezer for up to 3 months.

Why Should We Add Beetroot to Brownies?

Beets add moisture, natural sweetness, and fiber while enhancing the rich chocolate flavor. Plus, they make the brownies extra soft and fudgy without needing extra butter or oil.

Will the Brownies Taste Like Beetroot?

Not at all! The chocolate, cocoa powder, and vanilla mask the beet flavor. They just add a little earthy sweetness that blends seamlessly with the chocolate.

Why You’ll LOVE These Beetroot Brownies

These beetroot brownies are everything you want in a dessert—super fudgy, moist, and packed with rich chocolate flavor. The beet puree keeps them dense and gooey, while cocoa powder, melted chocolate chips, create indulgent little pockets of chocolaty goodness. They’re also gluten-free and naturally sweetened, made with oat flour and beets instead of refined flours.

Best of all, they’re incredibly easy to make, requiring just a few simple steps and a blender or food processor to do most of the work. If you’re looking for a healthier brownie option, a healthy dessert or just a snack that’s loaded with fiber, antioxidants, and essential vitamins – this recipe is for you!

Looking for Other Chocolatey Recipes?

If you love these beet brownies, here are a few more chocolate-loaded desserts to try:

Double Chocolate Protein Muffins
Black Tahini Brown Butter Chocolate Chunk Cookies
Double Decker Chocolate Cake with Buttercream

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Beet Brownies

Course Dessert, Snack

Cuisine Canadian

Prep Time 1 30

Rest Time 30

Total Time 2

Servings squares

Calories 326kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup puree beets about 3 medium roasted beets
½ cup sugar any sugar will do
2 eggs room temperature
½ cup butter melted
1 tsp vanilla
¼ cup milk I used soy milk
1½ cups oat flour from ground oats*
1½ tsp baking powder
½ cup cacao powder
½ tsp salt
½ cup dark chocolate chips
¼ cup walnuts roughly chopped

US Customary - Metric

Instructions

Preheat oven to 400. Wrap beets in tin foil and bake for 1 hour or until fork tender. Wait for them to cool and then slide skin off. You may want to wear gloves. Place cooled skinned beets in food processor or blender and blend until smooth. Set aside.
Reduce heat to 350. Line an 8x8 baking tin with parchment paper.
In a large bowl, add eggs, beet purée, cashew milk, olive oil, sugar, vanilla and whisk generously to combine. Add in dry ingredients except for chocolate chips and walnuts. Mix thoroughly. Add chocolate chips and walnuts, stir again. Transfer to a parchment-lined 8x8 square pan and scrape in batter. Smoothing it out before topping with walnuts and extra chocolate chips.
Bake for 30-35 minutes. Allow to cool completely before cutting.

Notes

*You can easily blend your oats to make your oat flour! Just add your oats to a blender and blend until fluffy.

Nutrition

The post Chocolate Beet Brownies appeared first on Teri-Ann Carty.

Oatmeal Butterscotch Cookies

Teri-Ann Carty — Wed, 26 Feb 2025 09:00:40 +0000

Home » dessert

Oatmeal Butterscotch Cookies

Created by: Teri-Ann Carty

If you love Oatmeal Cookies but want a high-protein dessert that’s easy to make, you’re in the right place! These Oatmeal Butterscotch Cookies are soft, chewy, and loaded with butterscotch chips, warm cinnamon, and a touch of sea salt. Made with oat flour, gluten-free oats, and Botanica protein powder, they are the perfect balance of sweet and salty, while also being a better-for-you treat. Best of all? No chill time—just mix, scoop, and bake!

This post may contain affiliate links

The Best Oatmeal Butterscotch Cookies Recipe

If you’re looking for a no fuss but delicious dessert, you need to make these Oatmeal Butterscotch Cookies! I LOVE oatmeal cookies, they are a longtime favorite (if you haven’t noticed from my previous oatmeal cookies recipes) and what you might not know is that I also love butterscotch. It was kind of a surprise to me that it took me this long to create these cookies however here we are! I have been experimenting with this recipe for quite some time and when I first started attempting this cookie I was not making it with protein. Then I thought – I adore high protein desserts, I kind of feel like they are super counterproductive otherwise. If I’m gonna have dessert – make it healthy!!

That’s where my favorite Botanica Protein Powder comes into play. Cookies, and well sweets in general are a weakness of mine. I can never seem to stop at one so knowing that I always try to make mine a little on the healthier side. You all know how much I love protein and I especially love high protein desserts. I truly love this protein powder for baking, it just blends in so seamlessly and the flavor actually enhances the recipe, rather than needing to mask it. I’ve used Botanica in countless dessert recipes (including my Chocolate Buttercream Cake) and it just makes sense! These cookies are no exception! They are so easy to make, you don’t need to chill the dough and they make the house smell incredible! Chewy, soft, buttery, and packed with protein what more could you want from a cookie?

These Are the Best Oatmeal Scotchies, And Here’s Why!

I love cookies. It’s a weakness. And let’s be real—I can never stop at just one. That’s why I try to make mine a little healthier while still being absolutely delicious. Adding Botanica protein powder to these cookies is what takes them from delicious to delicious AND nutritious! If you’re a fan of oatmeal cookies you’re going to love these. They’ve got the perfect chewy texture, crisp edges, and that rich, buttery butterscotch flavor we all love. And because I loathe having to chill cookie dough, I made sure these are no-chill, no-fuss, and quick to bake.

Ingredients For Oatmeal Butterscotch Cookies

Egg: Binds everything together for the perfect texture. If you want to make these cookies vegan, make a flax egg instead.
Brown Sugar: Adds moisture and deep caramel flavor. Brown sugar also helps make the cookies ultra chewy which is essential to an oatmeal cookie in my opinion!
Coconut Oil: Keeps the cookies soft while adding richness. Swap for olive oil if that’s all you have on hand.
Vanilla Extract: Enhances the butterscotch flavor and adds depth to the overall flavor.
Oat Flour: A gluten-free alternative that gives these cookies a tender bite. You can make your own flour by blending oats.
Gluten-Free Oats: The necessary base of any good oatmeal cookie!
Botanica Protein Powder: My very favourite plant based protein that blends perfectly into these cookies.
Cinnamon: Adds warmth and depth to the butterscotch oatmeal cookies.
Baking Soda: Helps the cookies spread and stay soft.
Sea Salt: Balances the sweetness of the butterscotch chips.
Butterscotch Chips: The star of the show! Sweet, creamy, and rich.
Sesame Seeds: Adds an unexpected crunch and extra protein.
Flaky Sea Salt: A finishing touch that makes these oatmeal scotchies even more addictive.

How to Make Oatmeal Butterscotch Cookies

Preheat & Prep

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Mix Wet Ingredients

In a large bowl, whisk together the coconut oil, egg, brown sugar, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the oat flour, gluten-free oats, Botanica protein powder, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring until just combined. Fold in ¾ of the butterscotch chips.

Shape Cookies

Use an ice cream scoop or cookie scoop to portion out the cookie dough. Roll each dough ball in sesame seeds for extra crunch. Place the dough balls on the baking sheet, spacing them 2 inches apart. Lightly flatten each one and press the remaining butterscotch chips on top.

Bake

Bake for 12-14 minutes, until the cookies are golden brown and slightly crisp on the edges.

Cool & Enjoy

Let the oatmeal butterscotch cookies cool completely before storing (if they last that long!).

General Tips for Making These Oatmeal Butterscotch Cookies

Use Room Temperature Ingredients: This helps everything mix smoothly for the best texture.
No Butterscotch Chips? Swap in chocolate chips or a mix of both!
Make Your Own Oat Flour: Simply blend old-fashioned oats in a food processor until fine.
Don’t Overbake! These cookies continue baking after being removed from the oven, so take them out when they look slightly underdone.

How to Freeze Oatmeal Butterscotch Cookies

These oatmeal butterscotch cookies are easy to freeze. If you want to freeze the dough, scoop it into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a zip-top bag and store them in the freezer for up to three months. If you prefer to freeze baked cookies, let them cool completely before placing them in an airtight container and freezing for up to three months. When you’re ready to enjoy, simply let the cookies thaw at room temperature or reheat them in a 350°F oven for a few minutes to restore that fresh-from-the-oven texture!

Storing Oatmeal Scotchies

To keep your oatmeal butterscotch cookies fresh you can put them in an airtight container for up to five days at room temperature. If you want them to last longer, store them in the fridge for up to two weeks.

Why You’ll LOVE These Soft and Chewy Oatmeal Butterscotch Cookies

From one oatmeal cookie fanatic to another (assuming you are!) these cookies are amazing. You’ll absolutely fall in love with these soft and chewy oatmeal butterscotch cookies for so many reasons! They are high in protein and gluten-free, thanks to Botanica protein powder and oat flour, making them a more nutritious option without sacrificing flavor. Their crispy edges and a tender center are to die for. The combination of butterscotch chips and flaky sea salt creates an irresistible sweet-and-salty bite. Best of all, there’s no chill time required, so you can whip up a batch in under 30 minutes and enjoy them fresh out of the oven!

Other Cookies You Should Make!

If you love these oatmeal butterscotch cookies, try these next:

Carrot Cake Cupcakes

Blueberry Croissant Baked Protein Oats

Banana Cassava Oat Pancakes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Oatmeal Butterscotch Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 192kcal

Author Teri-Ann Carty

Equipment

cookie sheet
oven

Ingredients

1 egg
½ cup brown sugar
¼ cup coconut oil melted
1 tsp vanilla
¾ cup oat flour*
½ cup gluten free oats
¼ cup Botanica protein powder
½ tsp cinnamon
½ tsp baking soda
¼ tsp sea salt
½ cup butterscotch chips*
¼ cup sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or silicone non-stick mat.
Add oil, egg, sugar and vanilla to a large bowl and whisk vigorously to combine.
To a seperate bowl whisk together dry ingredients.
Add dry to wet combining until almost combined. Mix in 3/4 of the butterscotch chips until fully mixed.
Use a ice cream scoop to form balls of dough. Add sesame seeds to a small bowl.
Roll dough into seeds and place on the cookie sheet at least 2 inches apart as they will spread
Lightly flatten each ball and press extra chips onto the top.
Bake for 12-14 minutes until lightly golden brown.
Let cookies cool completely.
Store in an airtight container.

Notes

Make oat flour by adding oats to a blender!
Want to make these with chocolate chips? Go for it!
You could also add any chopped nuts or dried fruit if you desire.

Click here to grab your Botanica Health Protein Powder

Nutrition

The post Oatmeal Butterscotch Cookies appeared first on Teri-Ann Carty.

Snickers Date Bark

Teri-Ann Carty — Fri, 21 Feb 2025 09:00:20 +0000

Home » dessert

Snickers Date Bark

Created by: Teri-Ann Carty

This Snickers-inspired date bark is the easiest, healthiest chocolate bark recipe you’ll ever try! Made with soft Medjool dates, peanut butter, salted peanuts, and dark chocolate, it’s a naturally sweet, fiber-rich snack that tastes just like a Snickers bar! This version of the viral date bark is vegan, gluten-free, freezer-friendly and requires no baking. Whether you're desiring a quick dessert with dates, need an easy meal prep snack or just want to see what all the hype is about, this healthy date bark recipe is one you’ll want to keep stocked in your freezer!

This post may contain affiliate links

Viral Snickers Date Bark

Dates are having a real moment. They have been quietly stealing the show for the past few years but now they are totally front and center. I remember when date bark went viral at the beginning of 2024. I was obsessed like much of you – its ease and deliciousness just stole the show. Dates are a healthy sugar alternative, full of fibre and minerals; I recently read this article that truly made me feel guilt free about these squishy morsels of deliciousness, check it out here. If you’re looking for some high quality dates these are my favorite here.These dates are from Palestine, and I truly feel lucky to be able to purchase them in bulk from Karma Coop.

The thing I love about this healthy dessert is that it just gets tucked away in my freezer and is something I can turn to whenever the sugar bug comes biting! Doing what I do for a living can be a blessing and a curse! I tend to always have a lot of things in the freezer and find myself sharing with my yoga students, neighbours and friends whenever they come over! If you’re like me and food is your love language, you need to make this date bark recipe – it’s the best thing to have on hand when you’ve got company! This Snickers Date Bark is, hands down, the best viral dessert hack I’ve tried. It’s sweet, salty, crunchy, and loaded with chocolate, yet made with real, wholesome ingredients. What flavors would you like to see next?

What is The Viral Date Bark Recipe?

If you’ve spent any time on TikTok or Instagram, chances are you’ve come across the viral date bark recipe. This simple, no-bake treat quickly became a favorite for its rich flavor, chewy texture, and easy preparation. Inspired by the flavors of a Snickers bar, it’s made with three simple layers that come together in minutes!

The base starts with chewy Medjool dates, which are naturally sweet and caramel-like when flattened into a sticky layer. On top of that goes a generous spread of creamy peanut butter, adding richness and depth. Crunchy salted peanuts provide that signature Snickers texture, with a thick coating of melted dark chocolate. A sprinkle of flaky sea salt ties everything together to balance the sweet, salty, and nutty flavors. The best part? This date bark requires absolutely no baking—just layer, freeze, and enjoy a wholesome, indulgent snack whenever you need it.

Snickers Date Bark Ingredients

Medjool Dates: The softer, the better! Chewy Medjool dates create the perfect caramel-like base. These are my favorites dates.
Peanut Butter: Use runny peanut butter for easy spreading. Feel free to use any spread you have on hand such as almond butter, cashew butter, or sunflower seed butter.
Salted Peanuts: Adds crunch and enhances the sweet and salty balance.
Dark Chocolate Chips: I love the flavor and balance that dark chocolate brings, however, milk chocolate also works!
Olive Oil or Coconut Oil: Helps the melted chocolate spread smoothly.
Flaky Sea Salt: A must for that chocolate bark recipe magic!

Health Benefits of Medjool Dates

Medjool dates aren’t just a naturally sweet treat—they’re packed with fiber, antioxidants, and essential nutrients. Their natural sugars provide a quick energy boost without the crash that comes from refined sugars, making them a great choice for a pre-workout snack, midday pick-me-up or when breaking a fasting period. Plus, their high fibre content supports digestion and helps keep you feeling full longer!

Beyond their sweetness, Medjool dates are rich in potassium, magnesium, and iron, which play a key role in muscle function, heart health, and overall energy levels. This chocolate date bark recipe lets you enjoy a decadent-tasting dessert while nourishing your body with wholesome ingredients. With zero refined sugar, this is a snack you can feel good about eating—delicious, nutrient-dense, and naturally satisfying. Lear more about dates in this Healthline article.

How To Make Snickers Date Bark

Prep the Base

Line a baking sheet with parchment paper. Remove pits from the Medjool dates and press them flat onto the sheet in a 4×4 grid. Cover with another parchment paper sheet and use a rolling pin to flatten.

Add the Peanut Butter Layer

Spread creamy peanut butter evenly over the dates. Press ¾ of the salted peanuts into the peanut butter.

Melt the Chocolate

Melt dark chocolate chips with olive oil or coconut oil in the microwave in 30-second intervals, stirring until smooth.

Assemble the Bark

Pour the melted chocolate over the peanut layer and spread evenly with a spatula. Sprinkle with flaky sea salt.

Freeze & Slice

Freeze for 2 hours until firm. Remove from the freezer and cut into squares or bars. Enjoy Straight from the Freezer!

Tips For Success With This Recipe

Use Soft Dates: If your Medjool dates are dry, soak them in warm water for 10 minutes before flattening. This will plump them up and make them more chewy.
Choose the Right Peanut Butter: A runny, natural peanut butter spreads best.
Get the Best Chocolate Layer: Add a teaspoon of coconut oil when melting chocolate for a smooth, glossy finish.
Don’t Skip the Salt: A sprinkle of flaky sea salt goes a long way for flavor! I promise you it will elevate this dessert.

Serving & Storing this Recipe

No secrets here – this viral dessert is as simple to make as it is to store. You can enjoy it straight from the freezer (this also provides the best texture) and to store keep in an airtight container in the freezer for up to 3 months.

Why You’ll Love This Viral Date Bark

This viral date bark is the perfect balance of sweet, salty, and satisfying, making it an easy and delicious treat to keep on hand. It’s naturally sweetened with chewy Medjool dates, meaning there’s no refined sugar, just pure caramel-like goodness from whole ingredients. The addition of peanut butter and nuts makes it a protein-packed snack, giving you long-lasting energy while keeping cravings in check.

This date bark recipe is also ideal for meal prep—make a batch, store it in the freezer, and enjoy a quick, grab-and-go snack anytime. The best part? It tastes just like a Snickers bar, but it’s completely homemade and much healthier. Plus, there’s no baking required, making it one of the easiest chocolate bark recipes you’ll ever make. Whether you’re looking for a wholesome dessert or an afternoon pick-me-up, this date bark will become a staple in your kitchen.

Enjoy These Recipes Next!

Healthy Homemade Vegan Twix Bar

Cottage Cheese Banana Blueberry Muffins

Macadamia Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Snickers Date Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings pieces

Calories 204kcal

Author Teri-Ann Carty

Equipment

freezer
cooke sheet
Rolling Pin

Ingredients

16 medjool dates pits removed (the softer the better)
½ cup runny peanut butter*
½ cup salted peanuts*
1 cup dark chocolate chips
1 tsp olive oil any oil will do
flaky sea salt

US Customary - Metric

Instructions

place parchment on a cookie sheet.
remove pit from the dates and open them up. Place on the cookie sheet 4x4.
place a second piece of parchment on top and flatten them with a rolling pin or a flat bottomed surface.
spread runny peanut butter evenly on top. Don't worry if it runs through the dates!
press 3/4 of the peanuts into the peanut butter.
melt chocolate and oil together in the microwave or in a double boiler until smooth.
pour chocolate on top. Use a spatula to spread it as evenly as possible. Sprinkle with sea salt and place it in the freezer to set for 2 hours.
once hard, remove from the freezer and place on a cutting board. Use a sharp knife to cut into pieces.
store in an air-tight container in the freezer.
best eaten straight from the freezer!

Notes

I love switching up the nut and seed butters for this recipe. You can use whatever nut or seed you fancy!

These are my favorite dates

Nutrition

The post Snickers Date Bark appeared first on Teri-Ann Carty.

Almond Butter Protein Bars

Teri-Ann Carty — Wed, 29 Jan 2025 09:00:11 +0000

Home » dessert

Almond Butter Protein Bars

Created by: Teri-Ann Carty

Snack time just got a lot tastier! These Almond Butter Protein Bars are easy to make, and filled with wholesome ingredients like almond butter, seeds, and protein powder. Loaded with fiber, protein, and healthy fats, they're also vegan, gluten-free, and ideal for breakfast, snacks, or even dessert. The chewy texture, sweet and salty flavor, and optional chocolate topping make these a treat you’ll keep coming back to.

This post may contain affiliate links

Easy Almond Butter Protein Bars

Hello, friends! After a rejuvenating retreat in Costa Rica, feeling ready for the new phase of life, brozed and ready to share all my newest recipes! I’m thrilled to be back in the kitchen creating and this recipe has been waiting patiently for you to enjoy! My Almond Butter Protein Bars are everything you need in a snack – chewy, healthy, and packed with protein. Whether you need a quick breakfast, a midday energy boost, or a post-yoga treat, these bars deliver.

These bars are filled with fibre, protein and healthy fats making them a winning recipe in all the ways. It’s the perfect not too sweet and salty snack that stores in the freezer and makes a great addition to a lunch. I’ve been really into fibre packed snacks lately and this recipe is full of it. The secret to their perfect texture? Psyllium husk, which not only adds fiber but also binds the bars together like a dream.

Paired with my favorite @botanicahealth protein powder, these bars are as functional as they are delicious. I’ve tried other recipes where the bars essentially fall apart, no bueno. These babies hold together like an absolute dream. If you’re a fan of sweet and salty, the optional dark chocolate and flaky sea salt topping will seal the deal!

Almond Butter Protein Bar Ingredients

Pumpkin Seeds: Add a nutty crunch and are a great source of zinc and magnesium.
Sunflower Seeds: A nutrient-rich addition with vitamin E and a mild, nutty flavor.
Chia Seeds: These tiny seeds are packed with fiber, omega-3s, and protein.
Hemp Seeds: A great plant-based protein source with a creamy texture.
Sliced Almonds: Add extra crunch and complement the almond butter base.
Oats: Provide structure, fiber, and heart-healthy goodness to the bars.
Ground Flax: Boosts fiber content and helps bind the ingredients.
Psyllium Husk: The key ingredient for holding the bars together and adding a fiber boost.
Protein Powder: Use a high-quality like Botanica Health to enhance the protein content. This is my favorite and the one I used for this recipe.
Cinnamon: Adds warmth and a touch of spice to the flavor profile.
Salt: Balances the sweetness and enhances the flavors.
Almond Butter: The star ingredient, providing creaminess, protein, and healthy fats. You could swap this for any nut butter of choice.
Honey: Naturally sweetens the bars and helps bind the ingredients. Use maple syrup or agave if you’d like to keep this vegan.
Vanilla: Adds a subtle, comforting flavor.
Olive Oil: Keeps the bars moist and adds a rich texture.

How to Make Almond Butter Protein Bars

These bars are so easy to make you’ll be wondering why you ever bought granola bars from the supermarket! Make them once and fall in love with every bite:

Prepare Your Pan

Preheat your oven to 320°F convection and line a 9×11 baking pan with parchment paper, leaving an overhang for easy removal.

Mix Dry Ingredients

In a large bowl, combine all the dry ingredients: seeds, oats, flax, psyllium husk, protein powder, cinnamon, and salt.

Prepare Wet Ingredients

In a small pot, gently heat the almond butter, honey, vanilla, and olive oil over medium-low heat until smooth and combined.

Combine and Bake

Pour the wet ingredients over the dry ingredients and mix thoroughly, ensuring everything is well coated. Press the mixture firmly and evenly into the prepared pan using a rubber spatula. Bake for 30-35 minutes, or until the top is golden brown and dry to the touch.

Cool and Add Toppings

Let the bars cool completely on a wire rack. Spread a layer of almond butter over the top, then melt the dark chocolate and spread it evenly over the almond butter. Sprinkle with flaky sea salt for an extra kick of flavor.

Freeze and Slice

Freeze the pan until the chocolate hardens, then remove the bars using the parchment overhang. Slice into bars with a sharp knife and store in the freezer.

Ways to Customize Your Almond Butter Protein Bars

There are so many ways to get creative with this recipe. You can easily customize these almond butter protein bars to suit your taste or dietary preferences. Try swapping the almond butter for another type of nut or seed butter, like peanut butter or sunflower seed butter. Add dried fruit, such as cranberries or chopped dates, to bring a touch of natural sweetness to the bars. For a tropical twist, sprinkle shredded coconut on top before baking.

Can I Make These Bars Into Balls?

Absolutely! Simply roll the mixture into bite-sized balls instead of pressing it into a pan. Freeze until firm and enjoy as protein bites. You could even try dipping them in the dark chocolate for a decadent chocolate coating!

Why You’ll Love These Almond Butter Protein Bars

You’ll love these almond butter protein bars because they’re the perfect combination of healthy, delicious, and easy to make! Packed with fiber, protein, and healthy fats, they’re a nutrient-rich snack that will keep you fueled throughout the day. These bars are vegan friendly and gluten-free, making them suitable for a variety of diets, and they’re easily customizable to fit your favorite flavors and ingredients. Best of all, they’re perfect for on-the-go snacking—just store them in the freezer and grab one whenever you need a quick, convenient snack or breakfast!

Tips for Making the Best Protein Bars

Press Firmly: Ensure the mixture is packed tightly into the pan to help the bars hold together.
Don’t Skip the Psyllium Husk: It’s key for binding the bars and adding fiber.
Cool Completely: Let the bars cool fully before adding toppings or slicing to prevent them from crumbling.

Other Bars You’ll Love!

If you made these bars don’t forget to leave a rating and review below. Check out these recipes next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Almond Butter Protein Bars

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 261kcal

Author Teri-Ann Carty

Equipment

9x11 pan
oven

Ingredients

¾ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup hemp seeds
½ cup sliced almonds
½ cup oats
¼ cup ground flax
2 tbsp psyllium husk
¼ cup Botanica Health Protein Powder
1 tsp cinnamon
½ tsp salt
½ cup almond butter or any nut/seed butter of choice
1 tsp vanilla
½ cup honey
2 tbsp olive oil

Optional Toppings

½ cup dark chocolate chips
¼ cup almond butter
flaky salt to finish

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
Add dry ingredients to a bowl and stir to combine.
Add almond butter, olive oil, honey and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
Pour wet over dry and stir to coat. Being careful to get all the dry parts combined.
Press evenly and firmly into the pan using a rubber spatula.
Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
Allow it to cool on a wire rack.
Spread almond butter on top of granola.
Melt chocolate in 39 second increments until til smooth. Spread chocolate over almond butter. It’s OK if almond butter and chocolate start to meld together. MINE DID!
Place in the freezer to allow chocolate to harden.
Once hard, remove from the freezer and sprinkle with flaky sea salt.
Place on a cutting board and cut into bars.
Store them in the freezer.

Notes

Click here to grab your Botanica Health Protein Powder

Nutrition

The post Almond Butter Protein Bars appeared first on Teri-Ann Carty.

Healthy Homemade Vegan Twix Bar

Teri-Ann Carty — Wed, 08 Jan 2025 09:00:59 +0000

Home » dessert

Healthy Homemade Vegan Twix Bar

Created by: Teri-Ann Carty

These homemade Twix bars are the ultimate sweet and salty treat. Featuring a buttery almond flour shortbread crust, a creamy caramel layer made with tahini, and a decadent chocolate topping! They’re a healthier, vegan twist on the classic candy bar and only require a few ingredients and steps to make.

This post may contain affiliate links

Homemade Twix Bars

It’s Veganuary, and while I’m no longer strictly plant-based, I still adore creating vegan recipes! I’ve been making these chocolate bars for ages and thought it was just about time they are on the site and available to all of you. There is a good chance you’ve had a twix bar or two in your lifetime and you probably really enjoyed it! What you might not have considered is how unhealthy they actually are – filled with refined sugars, additives and a bunch of things you don’t want in your body! I decided to change that – you might have seen these on my Instagram in the past and I’ve seen a few other creators make them but unbiasedly – mine are my favourite!

These homemade Twix bars are sweet, salty, and absolutely irresistible. They’re the perfect way to indulge while sticking to a plant-based lifestyle. These bars come together quickly, using wholesome ingredients like almond flour, tahini, and dark chocolate chips. I’ve tested this recipe with both coconut oil and olive oil, and both work beautifully, depending on your preference. I love baking with olive oil and almost exclusively use it. One great thing about coconut oil is that it solidifies in a way that olive oil doesn’t. Sometimes it is better to use coconut oil for crusts because it will hold together better. The last time I made these I used coconut oil in the crust and olive oil in the filling and the chocolate layer. It worked like a charm! Let’s dive into how you can make these homemade Twix bars from scratch!

Ingredients for Homemade Twix

These cookie bars are actually a lot easier to make than you might think. There is a good chance you have most (if not all) of the ingredients already in your pantry!

Crust Ingredients

Almond Flour: Creates a light, buttery shortbread crust that’s gluten-free and rich in flavour.
Maple Syrup: Adds natural sweetness and helps bind the crust together.
Coconut Oil: Ensures the crust holds its shape while adding a subtle richness.
Salt: Enhances the sweet and nutty flavours.

Filling Ingredients

Tahini or Peanut Butter: The star of the creamy caramel layer, providing a nutty, slightly savoury base.
Maple Syrup: Adds sweetness to balance the tahini or nut butter and adds to the caramel flavour.
Coconut Oil or Olive Oil: Creates a smooth, pourable consistency for the filling.
Vanilla Extract: Adds warmth and depth to the caramel.
Sea Salt: Brings out the sweet and salty magic of the filling.

Topping Ingredients

Dark Chocolate: Rich and indulgent, it forms the final layer of these Twix bars.
Coconut Oil or Olive Oil: Helps the chocolate melt smoothly and creates a shiny finish.
Maldon Sea Salt: Adds a crunchy, salty garnish to balance the sweetness.

What Are Homemade Twix?

Homemade Twix bars are a healthier, DIY version of the classic candy bar. This recipe features three layers just like the originals. The first layer is a crumbly base made from almond flour. The middle layer is a luscious filling made with tahini or peanut butter, maple syrup, and a touch of salt. And of course, a decadent layer of melted dark chocolate to coat the whole homemade chocolate bar. Unlike store-bought Twix bars, these are gluten-free, vegan, and free from refined sugars, making them a guilt-free indulgence!

How to Make Homemade Twix Bars

Prepare the Shortbread Crust

Preheat your oven to 350°F and line an 8×8 pan with parchment paper. Combine almond flour, maple syrup, melted coconut oil, and salt in a bowl. Mix until it forms a dough, then press it firmly into the prepared pan. Bake for 15 minutes, then let it cool.

Make the Caramel Layer

In a small pot, combine tahini, maple syrup, coconut oil, vanilla extract, and sea salt. Stir until smooth and bring to a gentle bubble. Simmer for about 10 minutes, then remove from heat and allow to cool slightly. Pour the caramel evenly over the crust and freeze for 30-60 minutes.

Add the Chocolate Topping

Melt dark chocolate and coconut oil together in the microwave in 30-second increments until smooth. Pour the melted chocolate over the caramel layer, spreading it evenly. Sprinkle with Maldon sea salt for a touch of elegance.

Cut and Serve

Freeze the bars again until set. Before serving, let them sit at room temperature for 15 minutes. Use a hot knife to cut into clean bars, wiping the knife between cuts.

Why You’ll Love These Homemade Twix Bars

You’ll love these homemade Twix bars for so many reasons! Made with natural ingredients like almond flour, tahini, and dark chocolate, they’re a healthier, guilt-free alternative to the classic candy bar. The steps to making these bars could not be easier and they come together super quick. Plus, these bars are vegan and gluten-free, making them suitable for a wide range of dietary needs.

How to Store These Healthy Twix Bars

These homemade Twix bars are best stored in the freezer. Keep them in an airtight container, and they’ll last up to a month. Allow them to sit at room temperature for 10-15 minutes before serving.

Tips for the Best Twix Bars

Use Runny Tahini: A smooth, runny tahini works best for the caramel layer. If using peanut butter, opt for the natural variety.
Cool Between Layers: Allow each layer to cool and set before adding the next to ensure clean, even layers.
Don’t Skip the Salt: A sprinkle of sea salt enhances the flavors and adds the perfect sweet-and-salty balance.

Did You Make These Homemade Twix Bars?

I’d love to hear how they turned out! Leave a comment below or tag me on Instagram with your creations. These homemade Twix bars are a labor of love, and I can’t wait to see your take on them.

Try these recipes next:

Berry Vegan Cheesecake Bars

Vegan Marshmallow Snickers Bars

Vegan Rocky Road Fudge

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Homemade Healthy Vegan Twix Bar

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 15

Freeze Time 2

Total Time 2 30

Servings bars

Calories 544kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven, freezer, stovetop

Ingredients

Crust Ingredients

2 cups almond flour
2 tbsp maple syrup room temperature
¼ cup coconut oil melted and cooled
pinch salt

Filling Ingredients

⅔ cup tahini runny or peanut butter
¼ cup maple syrup
¼ cup coconut oil or olive oil
1 tsp vanilla
¼ tsp sea salt more to taste

Topping Ingredients

¾ cup dark chocolate chopped
1 tsp coconut oil or olive oil
Maldon sea salt

US Customary - Metric

Instructions

Preheat oven to 350d and place parchment into an 8x8 pan. To a medium sized bowl add almond flour, maple syrup, coconut oil and salt. Mix to combine. Press firmly into prepared pan. Bake for 15 minutes. Set aside to cool.
For filling add all the ingredients into small pot. Stir to combine. Bring to a bubble and then reduce heat to a simmer for 10 minutes. Remove from heat and allow the mixture to cool slightly before pouring over crust. Place in the freezer to set for 30 minutes to an hour. Before adding chocolate layer.
Melt chocolate and coconut oil together in the microwave in 30 second increments until smooth. Pour over caramel in an even layer. Sprinkle granola on top of chocolate and sprinkle with melon sea salt. Place back in the freezer to set.
Once ready to eat, remove from the freezer for 15 minutes. Use a hot knife to cut into bars wiping knife between each cut. Store in the freezer.

Notes

Don't like tahini? Use any nut or seed butter instead!

Nutrition

The post Healthy Homemade Vegan Twix Bar appeared first on Teri-Ann Carty.

Gingerbread Crumble Cake

Teri-Ann Carty — Wed, 11 Dec 2024 09:00:31 +0000

Home » dessert

Gingerbread Crumble Cake

Created by: Teri-Ann Carty

This Gingerbread Crumble Cake is everything you love about the holidays in one delicious bite. With warming spices, molasses for depth, and a buttery pecan crumble topping, it’s the ultimate festive dessert. Perfect for brunches, gifting, or sharing at Christmas gatherings, this cake is moist, packed with protein, and irresistibly spiced. Top it with a simple glaze or enjoy it as is—it’s guaranteed to be a holiday favourite.

This post may contain affiliate links

The Best Gingerbread Cake Recipe in the World!

I feel like if I blink Christmas will be here and I am really excited about it! This year looks different than the rest but I’m really thrilled about all the new traditions I get to start. I have friends coming to stay, brunches and dinners to attend and gifts still to buy… I take that back, actually – no gifts. I have so much happening right now and traipsing around to buy presents is not one of them, there are far more valuable gifts that I can be offering like the gift of time, love, and food! This year I want to be the present haha. I want to be fully present with every person I choose to commune with. If you’re alone this holiday season send me a message and let’s chat because I promise, you are NOT alone.

I have a confession to make… I was never really fond of gingerbread cookies growing up. Truly, I don’t know if it’s a flavour that children are particularly fond of. Molasses and ginger are pretty intense but I think that’s why I love it now! I can honestly say I have a more sophisticated pallet than childhood me and I love it! It means making a gingerbread cake is where I find my joy and gets to be my job!

All the warming spices and a kick of black pepper to really make things POP in this easy to make cake. I included some easy to follow spice mix in the recipe card. It lasts a long time too so store the extra in a mason jar with your other spices. I’m actually using mine from last year because it keeps well! Did I mention this cake is high in protein? It truly should go without saying at this point because I will never again make something that’s just filled with sugar and void of nutritional value – my body deserves more and so does yours! This gingerbread crumble cake is made with eggs, protein powder from Botanica and Greek yogurt!

Gingerbread Cake Ingredients

All-Purpose Flour: For the structure of the cake, all purpose flour along with the protein powder creates a tender and fluffy crumb. If you are gluten-free use 1 cup gluten-free flour blend (with xantham gum) and 1 cup almond flour.
Botanica Protein Powder: Adds a boost of protein to the cake, making it more filling and nutritious without altering the flavour.
Baking Powder: Helps the cake rise, ensuring a light and airy texture.
Gingerbread Spice: The heart of the recipe, this blend of warming spices gives the cake its signature festive flavour. Follow my recipe below!
Salt: Enhances the flavours of the other ingredients and balances the sweetness.
Eggs: Provide structure, and moisture and protein while binding all the cake ingredients together.
Olive Oil: Keeps the cake moist and adds a subtle richness, making it a great alternative to butter.
Coconut Sugar or Brown Sugar: Adds a deep, caramel-like sweetness and pairs perfectly with the molasses and spices.
Molasses: The key ingredient for authentic gingerbread flavour, adding depth, moisture, and a hint of bitterness.
Vanilla: Enhances the overall flavour, adding warmth and balance to the cake.
Greek Yogurt: Adds moisture and a slight tang while contributing extra protein for a more satisfying dessert.

Crumble Topping Ingredients

Oats: Provide a hearty, chewy texture to the crumble, making it a satisfying topping.
All-Purpose Flour: Binds the crumble together and helps it crisp up during baking.
Coconut or Brown Sugar: Adds sweetness and caramel-like depth to the crumble, complementing the spiced cake.
Gingerbread Spice: Infuses the topping with the same warm, festive flavours as the cake.
Pecans: Add a nutty crunch to the crumble. Omit if you’d like to keep your recipe nut free.
Salt: Balances the sweetness and enhances the spiced, nutty flavours.
Butter: Binds the crumble ingredients together and creates a buttery, golden topping.

Optional Icing Ingredients

Icing Sugar: Sweetens the glaze while maintaining a smooth, silky texture. Avoid granulated sugar as it will not give you the smooth texture you want from a glaze.
Milk: Thins the glaze to the perfect drizzle consistency.
Gingerbread Spice: Adds a touch of festive flavour to the glaze, tying it back to the cake.
Vanilla: Rounds out the glaze with a hint of warmth and sweetness.
Salt: A pinch of salt balances the sweetness and enhances the spiced flavours.

Gingerbread Spice Mix Ingredients

Ground Allspice: A warm, slightly peppery spice that complements the other flavours beautifully.
Ground Cinnamon: Adds sweetness and warmth, making it a staple in gingerbread.
Ground Ginger: The star spice of gingerbread, providing a zesty, slightly spicy kick.
Ground Cloves: Adds a robust, aromatic depth to the spice mix.
Ground Nutmeg: A sweet, nutty spice that enhances the other flavours.
Ground Black Pepper: A pinch of pepper adds a surprising kick, making the spice blend more vibrant and balanced.

How to Make Gingerbread Crumble Cake

Preparing the Cake Pan

Start by preheating your oven to 350°F. Grease and line an 8×8 baking pan with parchment paper. This ensures the cake doesn’t stick and makes for easy removal.

Make Your Gingerbread Spice Mix

Combine all spice ingredients into a small jar with a lid, shake to combine and store with the rest of the mix with your other spices! Keeps well if in a dry dark space.

Preparing the Cake Batter

In a large mixing bowl, whisk together the wet ingredients: olive oil, sugar, eggs, yogurt, molasses, and vanilla extract. In a separate bowl, mix the dry ingredients, including flour, protein powder, baking powder, and gingerbread spice. Gradually combine the dry with the wet until you have a smooth batter.

Making the Crumble Topping

In a medium bowl, mix oats, flour, sugar, and gingerbread spice. Pour melted unsalted butter over the mixture and stir until it clumps together. Add chopped pecans for a nutty crunch.

Baking the Cake

Pour the batter into the prepared pan, smoothing it out with a spatula. Sprinkle the crumble topping evenly over the batter. Bake for 30-35 minutes or until a toothpick comes out clean.

Topping Gingerbread Cake

Once the cake has cooled, drizzle it with a simple glaze made from powdered sugar, milk, vanilla, and a pinch of gingerbread spice. You can also serve it with fresh whipped cream or a dollop of cream cheese frosting for extra indulgence.

How to Store Gingerbread Cake

Store your cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it and bring it to room temperature before serving.

Can You Freeze Gingerbread Cake?

Yes! This cake freezes beautifully. Wrap individual slices in plastic wrap and store them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge or reheat gently in the oven.

How to Mix Sticky Molasses Into Cake Batter

Molasses is sticky and it can be tricky to work with but here are a few tips to make it easier:

Lightly oil your measuring cup before adding the molasses.
Add the molasses to your wet ingredients first, so it combines easily with the liquids.
Use a whisk to incorporate it fully and evenly into the batter.

Gingerbread Cake Tips

Fresh Spices: Use fresh spices for the best flavour. If your spice blend smells dull, it’s time to make a new batch.
Don’t Overmix: Stir the batter until just combined to keep the cake light and fluffy.
Let it Cool: Allow the cake to cool completely before glazing to avoid a melted mess.
Baking Essentials: Make sure you have exactly what you need and check out my Amazon storefront filled with all my favorite baking tools!

Why You Will Love This Gingerbread Crumble Cake

It screams holidays and festivities! It’s easy to make and it is beyond delicious! I love this gingerbread cake recipe because it is foolproof – as long as you gather your ingredients and make your measurements it turns out perfectly every time. It’s so beautiful all on its own but you could get crafty and make it ultra festive with a few additional toppings. It can be enjoyed causally for a cute brunch with friends or can be shared with the family during the holidays. Aside from all of its versatility the cake is also high in protein, made with whole ingredients and no difficult to find items! You likely already have all it takes to make.

If you liked this recipe don’t forget to leave a rating and review below!

Try these recipes next:

Chai Swirl Gluten-free Bundt Cake

Hazelnut Banana Cake

Black Tahini Brown Butter Chocolate Chunk Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Gingerbread Crumble Cake

Course Dessert

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 485kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish, oven

Ingredients

Cake Ingredients

2 cups all purpose flour*
¼ cup Botanica Health protein powder
2 tsp baking powder
1 tbsp gingerbread spice see recipe below
¾ tsp salt
2 eggs
½ cup olive oil
¾ cup coconut sugar or brown sugar
¼ cup molasses
1 tsp vanilla
½ cup Greek yogurt

Crumble Topping Ingredients

½ cup oats
¼ cup all purpose flour
¼ cup coconut or brown sugar
½ tsp gingerbread spice
¼ cup pecans chopped
¼ tsp salt
¼ cup butter melted

Optional Icing Ingredients

½ cup icing sugar
1 tbsp milk
½ tsp gingerbread spice
¼ tsp vanilla
pinch of salt

Gingerbread Spice Mix Ingredients

2 tbsp allspice ground
2 tbsp cinnamon ground
2 tbsp ginger ground
1 tbsp cloves ground
1 tbsp nutmeg ground
pinch of ground black pepper

US Customary - Metric

Instructions

Ginger Spice Mix Instructions

Whisk in a bowl and transfer to an airtight jar.

Cake Instructions

Preheat oven to 350d. Grease and line an 8x8 pan with parchment paper and set aside.
Add oil, sugar, eggs, yogurt and vanilla to a bowl and whisk to combine.
In a separate bowl combine dry ingredients and whisk to combine. Add dry to wet, whisking till you reach a smooth batter.
Pour the batter into the prepared pan, smoothing it out with an offset spatula.
Make the crumble topping by adding dry ingredients to a medium sized bowl.
Pour melted butter on top and stir to combine. The crumble should hold together when squeezed.
Scatter the top of the cake evenly with the crumble topping.
Place in preheated oven and bake until a skewer comes out clean from the centre of the cake and the cake is golden brown, 30-35 minutes until a toothpick comes out clean from the centre of the cake.
Let the cake rest in the pan for 15 minutes before removing from pan. Carefully transfer cake to a wire rack to cool completely.
While cake is cooling make the glaze. Add glaze ingredients to a small bowl and whisk to combine.
Once cake is cool drizzle the top with the glaze and enjoy!

Notes

If you are gluten-free use 1 cup gluten-free flour blend (with xantham gum) and 1 cup almond flour. It's the same blend I used in my Carrot Banana Crumble Cake

Nutrition

The post Gingerbread Crumble Cake appeared first on Teri-Ann Carty.

The 18 Best Gluten-Free Christmas Cookies

Teri-Ann Carty — Mon, 09 Dec 2024 09:00:54 +0000

Home » dessert

The 18 Best Gluten-Free Christmas Cookies

Created by: Teri-Ann Carty

Get ready to fill your holiday cookie jar with a collection of gluten-free Christmas cookies that are as festive as they are delicious! These easy gluten-free cookie recipes are perfect for sharing with friends and family or gifting to loved ones. Whether you’re looking for traditional cookies, indulgent chocolate chip cookies, or unique holiday treats, this roundup has you covered!

This post may contain affiliate links

Gluten-Free Christmas Cookies for Everyone

Whether or not gluten free recipes are a must in your household these cookies are definitely a must! Gluten free baking has come such a long way and if I didn’t tell you that there was no gluten in these chewy, soft and fluffy cookies – you wouldn’t believe it! Any of the recipes can be adjusted to not be gluten free if you only have regular flour on hand and many of them are dairy free or egg free!

Whenever you see a little Christmas tree – that means the cookies recipe is already vegan. Whether you’re baking for dietary needs or just want to try something new, these gluten-free Christmas cookies are sure to be a hit. There is a cookie here for everyone so if you’re going to a cookie exchange, leaving treats for santa with the kiddos or just looking for an indulgent treat for the holidays – this is the roundup for you! Happy baking and have a delicious holiday season!

Check Out These Recipes for Gluten-Free Christmas Cookies

Kitchen Sink Cookies

If you’re looking for a cookie that has a little bit of everything and will definitely be a hit – look no further than these festive Kitchen Sink Cookies! They are packed with chocolate chips, pretzels, and holiday sprinkles for a fun and flavorful treat. Quick to make and freezer-friendly, they’re perfect for holiday gifting or enjoying throughout the season.

See the full recipe

Black Tahini Brown Butter Chocolate Chunk Cookies

Elevate your holiday baking with these show-stopping Black Tahini Brown Butter Chocolate Chunk Cookies! Featuring nutty browned butter, black tahini, and a hint of miso for umami, this gluten-free cookie recipe is bold, unique, and irresistibly delicious.

See the full recipe

Tahini Granola Cookies

Who says granola can’t be part of your holiday cookie spread? These Tahini Granola Cookies combine seeds, nuts, and oats for a wholesome, gluten-free snack that’s perfect for holiday breakfasts or mid-day treats.

See the full recipe

Healthy Peanut Butter Cookie

If you’re searching for gluten-free peanut butter cookies, I’ve got just the recipe for you! These Healthy Peanut Butter Cookies are made with just six ingredients and a touch of hemp seeds for added protein. A simple, nutritious treat for the holiday season.

See the full recipe

Tahini Oatmeal Chocolate Chip Cookies

A cozy twist on a classic chocolate chip cookie. These Tahini Oatmeal Chocolate Chip Cookies are chewy, chocolatey, and bursting with flavor. They’re gluten-free and perfect for anyone craving easy gluten-free Christmas cookies.

See the full recipe

Brown Butter Pumpkin Chocolate Chip Cookies

Make these Brown Butter Pumpkin Chocolate Chip Cookies and dream about them for weeks. They combine the rich nuttiness of browned butter, the warmth of pumpkin spice, and gooey dark chocolate chunks. A must-try for your gluten-free holiday baking recipes.

See the full recipe

S’mores Cookies

Bring the nostalgia of campfire treats into your holiday baking with these gooey, chocolatey S’mores Cookies. Completely gluten-free and loaded with marshmallows and chocolate chips, they’re perfect for holiday parties or cozy nights at home. Imagine enjoying them around the fireplace with a hot chocolate and a lot of love!

See the full recipe

Vegan Double Chocolate Macadamia Cookies

This cookie will have Santa stopping at your house first every year. Double the chocolate, double the joy! These Vegan Double Chocolate Macadamia Cookies are rich and indulgent. Perfect for chocolate lovers and holiday celebrations.

See the full recipe

Salted Almond Butter Chocolate Chunk Cookies

Combining sweet and salty for the perfect chocolate chunk cookies. These Salted Almond Butter Chocolate Chunk Cookies are made with almond butter and chunks of dark chocolate for a decadent and delicious bite!

See the full recipe

Carrot Cookies With Cream Cheese Icing

Add a little crunch and chew to your holiday cookie tray with these Carrot Cookies with Cream Cheese Icing. They’re a fun twist on traditional Christmas cookies and are sure to be a hit with the whole family.

See the full recipe

Pumpkin Tahini Chocolate Chunk Cookies

Crunchy, chewy, and full of holiday flavor, these Pumpkin Tahini Chocolate Chunk Cookies are a gluten-free treat you’ll want to bake again and again.

See the full recipe

Pumpkin Chocolate Chip Cake Cookies

Why choose between cake and cookies? If you want a recipe that brings the best of both worlds together you need to try these Pumpkin Chocolate Chip Cake Cookies. Their soft, cake-like texture and chocolatey goodness will have you swooning and making double batches!

See the full recipe

Chocolate Chunk Pretzel Cookies

Sweet, salty, and totally irresistible, these Chocolate Chunk Pretzel Cookies are a dream come true for cookie lovers. Perfect for a festive holiday dessert, gifting to loved ones or leaving for santa!

See the full recipe

Tahini Chai Breakfast Cookies

Breakfast of Champions on Christmas day never looked so beautiful! Start your holiday mornings right with these Tahini Chai Breakfast Cookies. Packed with warming spices and wholesome ingredients, they’re the perfect companion to a hot cup of coffee.

See the full recipe

Cranberry Pecan Chocolate Chip Cookies

These cookies scream Christmas with their festive ingredients! Bring these Cranberry Pecan Chocolate Chip Cookies to your next holiday gathering and watch them disappear. Tart cranberries, crunchy pecans, and melty chocolate chips make these cookies a holiday hit.

See the full recipe

Almond Butter Vegan Thumbprint Cookies

A classic holiday cookie, these Almond Butter Vegan Thumbprint Cookies are easy to make, gluten-free, and perfect for the whole family. Fill them with your favorite jam or chocolate for a personalized holiday treat.

See the full recipe

Sugar Cookie Snowmen

Decorate your holiday table with the cutest gluten-free sugar cookie snowmen! This allergen-friendly recipe features frosty faces, candy buttons, and a simple vegan royal icing. You could totally personalize these and use different shapes but the snowmen are just so cute!

See the full recipe

Caramel Peanut Butter Blossom Cookies

Sweet and salty come together in these Caramel Peanut Butter Blossom Cookies. With a Medjool date caramel center and classic peanut butter flavor, these gluten-free, vegan cookies are a delicious holiday twist.

See the full recipe

Tips for Baking Gluten-Free Cookies

Baking gluten-free Christmas cookies requires a few key adjustments to ensure your treats come out perfect every time. Here are some tips to help you along the way:

Choose the Right Flour Blend: Use a high-quality gluten-free flour blend that includes xanthan gum to mimic the texture of traditional flour. Almond flour or oat flour can also be great options.
Chill the Dough: If your recipe calls for chilling the dough – do it! Gluten-free cookie dough is often softer than regular dough. Chilling it before baking helps the cookies hold their shape.
Measure Carefully: Gluten-free baking can be finicky, so I highly suggest you don’t wing it! Cookies are a bit of a science ad even more so when gluten free, to ensure you have fluffy and soft cookies it’s best to do precise measurements.
Use Room-Temperature Ingredients: Let your butter, eggs, and dairy-free substitutes come to room temperature for smoother mixing and better results.

Try these recipes this holiday season and make everything more delicious!

Leave a rating and review below to let me know which recipes you tried!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

The post The 18 Best Gluten-Free Christmas Cookies appeared first on Teri-Ann Carty.

Hazelnut Banana Cake

Teri-Ann Carty — Wed, 27 Nov 2024 09:00:29 +0000

Home » dessert

Hazelnut Banana Cake

Created by: Teri-Ann Carty

This Healthy High Protein Hazelnut Banana Cake is the perfect dessert or snack for the holidays and beyond! Made with mashed ripe bananas, flour, and boosted with protein powder, this cake is moist, delicious, and sneakily nutritious. Top it with a creamy hazelnut frosting made with Nutella for a treat that’s as indulgent as it is wholesome.

This post may contain affiliate links

Healthy High Protein Hazelnut Banana Cake

Maybe it’s just me but November has been one fast moving month! With Christmas around the corner, many of my friends celebrating American Thanksgiving and the start of these dark and cold days becoming a regular, I feel like we could use a protein snack and this cake is (sneakily) just that! I love love my friends over at Botanica Health and their amazing protein powders. So many of you have asked if my protein recipes actually need the protein powders and my answer is almost always the same. Are you looking to increase your protein intake and still want dessert? Well, there’s your answer. Adding the powder to your desserts will help keep blood sugar at bay.

I love decreasing the amount of sugar I add to my desserts because honestly we just don’t need to add that much sugar. Especially when we are baking with ripe bananas. Bananas are sweet enough on their own!! I used my homemade Nutella and a pinch of salt to the frosting and my goodness that was a good idea! This cake is just enough sweet and salty and everything in between. If you want to have your cake and eat protein too – this is the recipe for you!

Healthy Hazelnut Banana Cake Ingredients

Olive Oil: Keeps the cake moist and tender while adding richness and healthy fats.
White & Brown Sugar: Work together to provides sweetness, fluffy texture and caramel-like depth and keep the cake extra moist.
Mashed Bananas: Naturally sweetens the cake while adding moisture and a delicious banana flavor.
Eggs: Provide structure and stability, helping the cake rise and hold together. Use flax eggs 1:1 if you want to keep this recipe vegan.
Vanilla: Enhances the flavors with a warm and sweet aroma.
Flour: Forms the structure of the cake; can be adapted to suit dietary preferences. I went with a gluten free all purpose flour as per usual but you can use whatever flour you have on hand.

Protein Powder: Boosts the nutritional value, making this a satisfying and healthier dessert. I used my favorite Botanica Health!
Baking Powder: Helps the cake rise, creating a light and fluffy texture.
Baking Soda: Reacts with acidic ingredients to ensure the cake rises with a tender crumb.
Cinnamon: Adds a warm, cozy spice that complements the bananas and hazelnuts.
Salt: Balances the sweetness and enhances the overall flavor of the cake.
Roasted Hazelnuts: Provide a delightful crunch and nutty flavor that pairs perfectly with banana and Nutella.

Frosting Ingredients

Butter: Forms the creamy base of the frosting, giving it a rich and smooth texture. Use dairy free butter sticks if you’d like to keep this recipe dairy free.
Homemade Nutella: Adds a luscious chocolate and hazelnut flavor to the frosting. Here is my recipe for this delicious spread!
Icing Sugar: Sweetens the frosting while creating a smooth, fluffy consistency.
Vanilla: Adds depth and balance to the sweetness in the frosting.
Salt: Enhances the chocolate and hazelnut flavors without making the frosting overly sweet.
Milk: Softens the frosting for the perfect spreadable consistency. Use plant based milk such as soy or oat if you want to make this dairy free.
Shaved Chocolate and Chopped Hazelnuts: Add texture and a visually stunning garnish.

How To Make This High Protein Healthy Hazelnut Banana Cake

Prepare the Pan and Preheat the Oven

Set your oven to 350°F and line an 8×8 baking pan with parchment paper. This will prevent sticking and make it easier to remove the cake later.

Mix the Wet Ingredients

In a large bowl, whisk together olive oil, white sugar, brown sugar, and mashed bananas until smooth. Add eggs and vanilla extract, and whisk again until fully combined.

Combine the Dry Ingredients

Sift flour, protein powder, baking powder, baking soda, cinnamon, and salt into the wet ingredients. Gently fold until the batter is smooth and just combined. Stir in chopped hazelnuts for added crunch.

Bake and Frost the Cake

Pour the batter into the prepared pan, smoothing the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely before frosting. To make the frosting, beat together butter and Nutella until fluffy, then gradually mix in icing sugar, vanilla, salt, and milk. Spread the frosting over the cooled cake and garnish with chopped hazelnuts and shaved chocolate. Enjoy!

Banana Cake Frosting Options

This cake pairs beautifully with my homemade Nutella frosting, but you could also try making a Greek yogurt frosting for additional protein or a chocolate ganache for extra decadence.

Why You Should Make This Hazelnut Banana Cake

There is never a reason not to love a dessert recipe that also is high in protein! It’s just a win-win situation my friends. This Hazelnut Banan Cake is the perfect dessert or snack when you need a little sugar boost, finishing a workout or just want to share something sweet and healthy with people you like! It’s super easy to make and really fun to customize – make this recipe all your own.

Banana Cake Frequently Asked Questions

How to ripen bananas quickly?
Place bananas in a warm oven (about 300°F) for 15-20 minutes, or microwave them in 30-second bursts until soft.

What makes this banana bread healthy?
This recipe uses less sugar, protein powder, and healthier flour like oat or almond flour, making it a nutritious alternative to traditional banana bread recipes.

Banana cake or banana bread—what’s the difference?
Banana cake is lighter and sweeter, often with frosting, while banana bread is denser and more rustic.

Tips to Make The Best Hazelnut Banana Cake

Use overripe bananas—they’re easier to mash and naturally sweeter.
Don’t overmix the batter; it keeps the cake tender.
Toast your hazelnuts for a deeper flavor.

Did you make this healthy banana bread recipe?

Let me know in the comments below! Share your thoughts, substitutions, and tips! Try these healthy desserts next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Hazelnut Banana Cake

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 677kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish, oven, stand or electric mixer

Ingredients

Cake Ingredients

½ cup olive oil
¼ cup white sugar
¼ cup brown sugar
2 bananas mashed approximately 1 cup
2 eggs room temperature
1 tbsp vanilla
1½ cup flour
¼ cup protein powder
1 tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup roasted hazelnuts roughly chopped

Frosting Ingredients

½ cup butter softened to room temperature
½ cup homemade Nutella
2 cups icing sugar
1 tsp vanilla
pinch of salt
2 tbsp milk
shaved chocolate and chopped hazelnuts to garnish

US Customary - Metric

Instructions

Preheat oven to 350d. Line a 8x8 pan with parchment paper and set aside.
Add olive oil, banana and sugars to a medium large bowl. Use a whisk to vigorously combine.
Add eggs and vanilla and whisk again
Place a fine meshed sieve over the bowl. Add flour, protein powder baking powder and soda, cinnamon and salt to the sieve. Use the heal of your hand to tap sieve over wet ingredients.
Whisk dry ingredients into wet until a smooth batter forms. Fold in chopped hazelnuts.
Add batter to prepared pan. Tap the pan firmly to release any air bubbles.
Bake for 55-60 minutes until a toothpick comes out clean from the centre of the cake.
Allow the cake to cool completely before frosting.
Add butter and nutella to the bowl of a stand mixer with the paddle attachment.
Beat together until smooth and fluffy.
Add 1/2 cup icing sugar at a time until incorporated. Scrape down sides as needed.
Add vanilla, salt and milk. Beat again until smooth.
Remove cake from the pan. Frost the cake with as much frosting as you desire. You can freeze leftover frosting!
Finish cake with chopped hazelnuts and shaved chocolate.

Notes

I made this cake with protein powder but you could omit if desired. If omitting, add 1/4 cup more flour.

Nutrition

The post Hazelnut Banana Cake appeared first on Teri-Ann Carty.

Kitchen Sink Cookies

Teri-Ann Carty — Wed, 13 Nov 2024 09:00:41 +0000

Home » dessert

Kitchen Sink Cookies

Created by: Teri-Ann Carty

These easy egg-free Festive Kitchen Sink Cookies are the ultimate holiday treat! They are fun to make and are packed with a mix of chocolate chips, pretzels, and festive sprinkles. Don't worry about a long preparation process because these cookies are quick to make and perfect for gifting over the holidays! They freeze wonderfully, so you can prepare them in advance and enjoy them anytime.

This post may contain affiliate links

Easy Egg-Free Kitchen Sink Cookies

Get ready to fall in love with your new favourite holiday cookie. This is the BEST Kitchen Sink Cookies recipe you are going to find on the internet! They are so easy to make, super delicious, festively made and perfect for cookie exchanges, Santa or just spreading some joy. Did I mention that they are egg free and require no fridge time for chilling? This no-fuss, egg-free cookie recipe is the perfect addition to your festive baking lineup and will be eaten up in no time – they’re cute, filled with your favourites and super easy to customize. Whether you’re planning ahead or need a last-minute dessert, these cookies freeze beautifully and can be made well in advance, ready to delight your guests when the holidays arrive.

One of my absolute favourite brands, Nature’s Path Organic has launched 2 new flours in the USA and for this Festive Kitchen Sink Cookie recipe, I used their All-Purpose Flour. The quality of this flour was so superior to all the flour I have worked with in the past. Organic Canadian hard red spring wheat is crafted into a light, smooth white flour with a high-gluten strength. Exceptionally versatile, it’s a quality solution for recipes that ask for ‘flour’ or ‘all-purpose flour’, including cookies, muffins, bread, and beyond.

What I love most about these cookies is their versatility and how forgiving they are. If you want to make these cookies vegan it’s as easy as swapping out the dairy butter for a plant based alternative. As many of you know, the mister cannot have gluten so I also made a batch of these with Nature’s Path’s new gluten-free flour and they turned out just as deliciously! Each cookie can be customized with more or fewer add-ins, making it the perfect baking project to get the kiddos involved. Plus, let’s be honest – half the fun of making these is sneaking bites of the irresistible cookie dough! So, gather your ingredients, and let’s get baking—just try to show some restraint!

Why Are They Called Kitchen Sink Cookies?

Kitchen sink cookies get their name because they include everything but the kitchen sink! These cookies are loaded with a variety of mix-ins like chocolate chips, pretzels, nuts, or truly, whatever your heart desires. The beauty of kitchen sink cookies is that you can customize them with whatever you have on hand, making them perfect for clearing out your pantry and creating a unique and delicious treat. No two cookies are the same and that’s kind of what makes them most exciting and addictive!

Ingredients for Festive and Eggless Kitchen Sink Cookies

Unsalted Butter: The foundation of many baked goods, providing richness and moisture to the dough. It helps create a tender texture in the cookies, allowing them to be soft and chewy. Using room-temperature butter ensures that it creams smoothly with the sugars, resulting in a light and fluffy mixture that helps the cookies spread just the right amount during baking.
Brown Sugar: This deep and delicious sugar adds a molasses-like flavour to the cookies. Brown sugar in part with white sugar is what creates the sweetness in these cookies. The molasses in brown sugar also contributes to the chewiness of the cookies, making them soft and tender. It pairs beautifully with the spices and mix-ins, adding complexity to the overall flavour profile. Light brown sugar or golden brown sugar will both work for this recipe.
White Sugar: White sugar helps create the perfect crispy edges of the cookies. It helps the cookies achieve a slightly crunchy exterior while maintaining a soft and chewy center. The combination of white and brown sugar provides the perfect texture for these kitchen sink cookies.
Flax Eggs: A plant-based alternative to traditional eggs, made by mixing ground flaxseeds with water. They work as a binding agent in the cookie dough, holding all the ingredients together while adding a subtle nutty flavour. Flax eggs are ideal for creating an egg-free version of these cookies however feel free to use real eggs if that is your preference.
Vanilla: Adds a warm, aromatic flavour to the cookies, enhancing the sweetness and bringing out the best in the other ingredients. It’s a classic addition to any cookie recipe and I never suggest skipping it!
Nature’s Path Organic All-Purpose Flour: This high-quality all-purpose flour is crafted from organic Canadian hard red spring wheat, giving it a light and smooth texture with high gluten strength. It’s perfect for achieving the ideal cookie structure – soft and chewy with just the right amount of lift. Click here to get your hands on this essential all-purpose flour in the USA. If you’re in Canada and want a high quality flour, I recommend using Anita’s Organic Mill.
Baking Soda: Acts as a leavening agent, helping the cookies rise and achieve a light, airy texture. Properly measured baking soda ensures that your cookies have the perfect texture every time.
Cinnamon: Essential for adding depth and warmth to the cookie dough. It brings a cozy, festive flavour to the dough, making these cookies perfect for the holiday season. The subtle spice of cinnamon enhances the overall flavour without overpowering the other ingredients.
Salt: A key ingredient for balancing all ingredients and notes of the cookies. A small amount of salt brings out the richness of the butter, the sweetness of the sugars, and the depth of the chocolate. It also helps to highlight the savoury elements in the mix-ins, such as the pretzels and nuts.
White Chocolate Chips: White chocolate chips add a creamy, sweet contrast to the richness of the dark chocolate and the saltiness of the pretzels. They melt beautifully during baking, creating pockets of sweetness throughout the cookies.

Dark Chocolate Chips: Using dark chocolate chips provides a rich, slightly bitter contrast to the sweet dough, helping balance the overall sweetness of the cookies. The deep cocoa flavour of dark chocolate adds complexity and enhances the taste of the other ingredients. Milk chocolate chips, unsweetened, semisweet chocolate chips or sweet chocolate chips – this is all based on personal preference. Dare I even suggest peanut butter chips?! The options are truly endless with these cookies.
Pretzels: Crushed pretzels add a satisfying crunch and a salty kick to the cookies, creating a delightful contrast with the sweet dough and chocolate. They bring a unique texture that makes every bite interesting, and their saltiness enhances the sweetness of the other ingredients.
Walnuts: Chopped walnuts add a rich, nutty flavour and a crunchy texture to the cookies, complementing the sweetness of the dough and the chocolate. Walnuts are also a great source of healthy fats and protein, making them a nutritious addition. Their earthy flavour pairs well with the other ingredients, adding depth and complexity to the cookies.
Pumpkin Seeds: Any seed of choice will work but I love pumpkin seeds because they have a slightly nutty and sweet flavor to them. They’re rich in nutrients like magnesium, zinc, and healthy fats, making them a wholesome addition to the recipe. You could also try sunflower seeds if you don’t have pumpkin on hand!
Dried Cherries or Cranberries: Dried cherries or cranberries add a tart, fruity flavour that contrasts the rest of the cookie ingredients. Their chewy texture adds an interesting element to the cookies, making every bite a burst of flavour. These dried fruits also add a festive touch, perfect for holiday baking.
Red, White, and Green Sprinkles: What would a festive cookie be without a little sprinkle cheer? Adding red, white, and green sprinkles immediately lets you know that these cookies are for the festivities and joy of the holidays. They bring a pop of colour and a touch of sweetness, making these cookies as visually appealing as they are delicious. If you’re making these kitchen sink cookies out of season you can omit the sprinkles or use other colours.
Flaky Sea Salt: In my opinion, no cookie is complete without a sprinkle of flaky sea salt. It adds a subtle crunch and a gourmet touch and will enhance the flavours of all the ingredients, making these cookies truly irresistible.

What are the Best Add-Ins for Kitchen Sink Cookies?

The best part about kitchen sink cookies is their versatility! You can mix in just about anything you love. For a classic combination, try using a mix of white chocolate chips, dark chocolate chips, and pretzels for a sweet and salty contrast. Toffee bits, pretzel pieces, potato chips, graham crackers or caramel bits are all amazing additions to personalize your kitchen sink cookie. The best part about them is that you can use whatever you have on hand, you don’t need to go out and buy a bunch of new ingredients.

How to Make Kitchen Sink Cookies

Fun and easy is the name of the game with these cookies. Follow these simple instructions to make your own kitchen sink cookies right at home!

Preheat and Prepare Baking Sheets

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside. This will ensure your cookies bake evenly and don’t stick to the pans.

Cream Butter and Sugars

In a large mixing bowl, add the room-temperature unsalted butter, brown sugar, and white sugar. Using a stand mixer, electric beaters, or by hand, cream the mixture together until it becomes light and fluffy. This step is crucial for creating the perfect cookie texture. Once creamed, add the flax eggs and vanilla, and continue mixing until well combined.

Mix Dry Ingredients and Combine

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing slowly to combine. Be sure to scrape down the sides of the bowl and the paddle attachment to ensure all ingredients are well incorporated.

Add Mix-Ins and Bake

Fold in your chosen mix-ins using a spatula. Scoop the dough into balls using an ice cream scoop and place 5-6 balls evenly spaced on each prepared cookie sheet. Bake the cookies for 12 minutes or until they turn golden brown. Carefully transfer the cookies to a cooling rack and finish with a sprinkle of flaky sea salt for garnish.

How to Store & Freeze Cookies

These cookies are perfect for making ahead! Once baked, allow them to cool completely, then store them in an airtight container at room temperature for up to a week. If you want to freeze them, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer bag, and they’ll keep for up to three months. When you’re ready to enjoy them, just thaw at room temperature or warm them slightly in the oven.

Try These Other Amazing Cookie recipes!

If you liked this recipe make sure you leave a comment and review below!

Black Tahini Brown Butter Chocolate Chunk Cookies

Tahini Granola Cookies

S’mores Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Festive Kitchen Sink Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 298kcal

Author Teri-Ann Carty

Equipment

stand mixer or electric hand mixer
bowls
measuring cups and spoons
parchment paper
2 cookie sheets
ice cream scoop

Ingredients

1 cup unsalted butter room temperature
1 cup brown sugar
½ cup white sugar
2 flax eggs
½ tbsp vanilla
2½ cups Nature’s Path Organic All-Purpose Flour
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
½ cup white chocolate chips
½ cup dark chocolate chips
1 cup pretzels crushed
½ cup walnuts chopped
¼ cup pumpkin seeds
¼ cup dried cherries or cranberries
sprinkles red, white and green
flaky sea salt for garnish

US Customary - Metric

Instructions

Preheat oven to 375. Place parchment down onto 2 baking sheets and set aside.
Place butter and sugars into bowl of a standing mixer (can be done by hand or with electric beaters). Cream together until light and fluffy.
Add flax eggs and vanilla and cream again.
Whisk flour, baking soda, cinnamon and salt in a seperate bowl.
Add flour mixture to wet and slowly mix to combine.
Scrape down paddle attachment and sides of the bowl.
Stir inclusions into the dough by using a spatula.
Use an ice cream scoop to measure out balls of dough.
Space out 5-6 balls of dough onto prepared cookie sheets.
Bake for 12 minutes until cookies are golden brown.
Carefully transfer them to a cooling rack and garnish with flaky salt.

Notes

Nature's Path All-Purpose Flour

Nature's Path Gluten Free All-Purpose Flour

Nutrition

The post Kitchen Sink Cookies appeared first on Teri-Ann Carty.

High Protein Chocolate Lava Cake

Teri-Ann Carty — Fri, 08 Nov 2024 09:00:33 +0000

Home » dessert

High Protein Chocolate Lava Cake

Created by: Teri-Ann Carty

This High Protein Cottage Cheese Lava Cake is a quick, gluten-free treat made with cottage cheese, chocolate protein powder, and dark cacao. In just under 10 minutes, you’ll have a rich, gooey lava cake that’s high in protein, low in sugar, and big in flavour. Serve with a scoop of vanilla ice cream for the ultimate dessert experience!

This post may contain affiliate links

My Favorite Chocolate Molten Lava Cakes

Want dessert, breakfast or a snack in under 10 minutes that’s high protein and absolutely delicious? This High Protein Chocolate Lava Cake is the bee’s knees and about to be your new favourite chocolate fix! Are you a fan of trends? I have to admit I DO love a good food trend and sometimes they are a total miss, but SOMETIMES they are spot on. This is one of those trending recipes that hit all the notes and my goodness I have made it more times than I want to admit.

I love a good lava cake; call me old school but I do remember the first time I tried a lava cake and wow my life was altered. Chocolate oozing from the middle of a warm cake topped with vanilla ice cream and I was taken straight to nirvana. From that point forward I promised myself I would always order one if it was on the dessert menu.

Times have changed and my focus is on higher protein and low in sugar desserts now which is why I LOVE this one. You might think that means I don’t enjoy desserts anymore but it’s just not true! This cake is exactly what I want all day and all night for the rest of eternity. It’s gluten-free, high in protein and low in sugar. Checks all my boxes – and the fact that it’s chocolatey and ready in a jiffy really just adds to its charm.

You can serve it with whatever you want but I prefer a scoop of vanilla ice cream. It melts over the top making for one insanely tasty snack. My dear friend @BasicswithBails also made a refined sugar free version! that is absolutely delicious! Get ready to impress yourself and everyone you make this for because my goodness – it’s the real deal!

Ingredients for These High Protein Lava Cakes

Cottage Cheese: This might sound unusual, but it’s the key to making this lava cake high in protein and super creamy. Cottage cheese blends beautifully into the batter, creating a rich and smooth texture. Its flavour is not overpowering and when paired with the chocolate protein powder and cacao it nearly disappears completely. TRUST ME!
Egg: Helps bind the ingredients and adds to the fluffy texture. Egg also adds a bit more protein to this recipe.
Chocolate Protein Powder: Not only does this add a chocolatey boost, but it also adds extra protein. If you don’t have chocolate protein powder, feel free to use what you have; the cocoa powder will keep the chocolate flavour intense. I am protein obsessed and would recommend any of these.
Black Cacao Powder: Gives the cake a dark, rich colour and deep chocolate flavour. Regular cocoa powder works as well if you don’t have black cacao on hand. Here is the one I used.
Maple Syrup: Naturally sweetens the cake while keeping it low in refined sugars. Use as much or as little as you’d like to make the cake sweet to your liking. Honey or agave would also work in this recipe.
Vanilla Extract: Enhances the chocolate flavour and adds a subtle warmth.
Dark Chocolate Chips: These are added to the center to create that gooey molten center that flows out when you cut into the cake.
Flaky Sea Salt: Optional but a great addition to the lava cake. A sprinkle on top adds a delicious contrast to the sweetness and enhances the chocolate flavour.

How to Make High Protein Chocolate Lava Cake

Lightly grease a ramekin (these are the ones I used) and set it aside. In a small blender, add the cottage cheese, egg, protein powder, cacao powder, maple syrup, and salt. Blend until the mixture is smooth and creamy, then pour it into the prepared ramekin. Top with chocolate chips.

Place the ramekin on a small plate (in case it runs over!) and microwave on high for 90 seconds. Sprinkle with flaky salt, let it cool for 2 minutes and then indulge!

How to Serve Lava Cake

This chocolate molten lava cake is best served warm, right after baking for obvious reasons! Pair it with a scoop of vanilla ice cream, whipped cream, or a drizzle of nut butter for a delicious contrast to the warm, gooey chocolate center. You could also sprinkle it with cocoa powder or powdered sugar for an extra touch.

How to Store Lava Cake

If you have any leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 20-30 seconds to bring back that molten center. It will never be the same as when freshly made but it will absolutely still be enjoyable and delicious!

Lava Cake Frequently Asked Questions

Can I Make Chocolate Lava Cakes in Different Flavors?

Absolutely! Try adding a spoonful of peanut butter or a sprinkle of espresso powder to the batter for a unique twist on the classic chocolate flavour.

Can You Make Chocolate Lava Cakes Ahead of Time?

Yes, you can prepare the batter and pour it into ramekins. Cover and refrigerate for up to a day. When ready to bake, simply microwave or bake as directed, keeping an eye on the timing since cold batter may take slightly longer.

Can You Freeze Chocolate Lava Cakes?

Yes! Prepare the cakes in ramekins and freeze them before baking. When ready to serve, bake from frozen, adding a couple of extra minutes to the cooking time.

Why You’ll Love These High Protein Chocolate Lava Cakes

This chocolate lava cake is everything you love about the classic molten lava cake but with a healthy twist.

Rich and Gooey: The chocolate center is warm, gooey, and deliciously indulgent.
Packed with Protein: Thanks to the cottage cheese and protein powder, this cake is filling and makes a great snack or dessert.
Low in Sugar: Sweetened naturally with maple syrup, so you get all the flavour without the sugar crash.
Quick and Easy: Prep and cook time is under 10 minutes, making it perfect for when those chocolate cravings hit.

Did you make this recipe? Don’t forget to leave a rating and review below.

Check out these recipes next!

Tahini Pumpkin Brownies

Brown Butter Apple Crumble

Blueberry Croissant Baked Protein Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Cottage Cheese Lava Cake

Course Dessert

Cuisine Canadian

Prep Time 10

Cook Time 1

Total Time 11

Servings

Calories 440kcal

Author Teri-Ann Carty

Equipment

microwave
small blender or food processor
8oz ramekin

Ingredients

⅓ cup full-fat cottage cheese
1 egg
2 tbsp chocolate protein powder*
2 tbsp black cacao powder*
2 tbsp maple syrup
½ tsp vanilla
¼ tsp salt
1 tbsp dark chocolate chips*
pinch of flaky sea salt optional

US Customary - Metric

Instructions

Lightly grease a ramekin and set aside.
To a small blender add cottage cheese, egg, protein powder, cacao powder, maple syrup and salt.
Blend until smooth and creamy.
Pour into ramekin.
Top with chocolate chips.
Place ramekin on a small plate (just in case it runs over!) and microwave on high for 90 seconds.
Sprinkle with flaky salt and wait for it to cool for 2 minutes.
Best served with vanilla ice cream.

Notes

If you don't have chocolate protein powder, use what you have. The cacao/cocoa will make it chocolatey enough!
You don't need to use black cacao. Regular cocoa powder works great too!
If you prefer to use chopped dark chocolate instead of chocolate chips, that works too!

Nutrition

The post High Protein Chocolate Lava Cake appeared first on Teri-Ann Carty.

Double Chocolate Cranberry Loaf

Teri-Ann Carty — Sun, 03 Nov 2024 09:00:49 +0000

Home » dessert

Double Chocolate Cranberry Loaf

Created by: Teri-Ann Carty

This Double Chocolate Cranberry Loaf with Ganache is a show-stopping dessert that's sure to impress. Gluten free, dairy free, and egg-free, this moist and rich cake is packed with chocolate chips, and tart cranberries covered in a silky dark chocolate ganache. Perfect for holiday gatherings, it's an easy-to-make, crowd-pleasing treat that will have everyone asking for seconds!

This post may contain affiliate links

Moist and Easy Chocolate Loaf Cake

Jaw dropping is welcome here folks! This Chocolate Cranberry Loaf is beautiful, delicious and quite addicting. As a recipe developer and food photographer, I often have to make a recipe more than once to perfect it and feel confident about others trying it and this loaf cake was an absolute pleasure to have around the house in excess. It tastes so decadent but is made with beautiful whole ingredients that make you feel good about serving it to others and having a second slice!

I’ve baked with many different gluten-free flours before, but I can honestly say that the new Gluten-Free All-Purpose Flour from Nature’s Path Organic. is one of the very best! Blended with the best organic ingredients, and certified gluten-free. It’s ideal for all recipes that call for “all-purpose flour” yet it’s gluten-free and organic! It’s so easy to get a moist cake with exceptional results when using this wholesome oat flour flavour. Bakers Tip: Add xanthan gum (a binding agent for structure and elasticity) for best results when replacing wheat flour in recipes. If you’re in Canada and looking for a great high-quality gluten-free flour, I recommend Anita’s Organic Mill. It’s the perfect centrepiece for your holiday dessert table, but you better be fast grabbing a slice because it won’t last long.

Double Chocolate Cranberry Loaf Ingredients

Sweetener of Choice: The sweetener you choose is vital for balancing the deep, rich flavours of the chocolate and cranberries. Whether you opt for coconut sugar, maple syrup, or a low-glycemic option like monk fruit, each will add its own subtle flavour profile while providing the perfect amount of sweetness. If you prefer, honey or agave can also be used for a different kind of natural sweetness.
Flax Eggs: An excellent egg substitute that brings a slight nuttiness while helping bind the cake together, making it a perfect option for those with egg allergies or anyone looking to keep the recipe vegan. If you’re not avoiding eggs, you can substitute two room-temperature eggs for a more traditional approach.
Vanilla Extract: This ingredient is a must for any chocolate cake (or any cake in my opinion) as it enhances the cocoa flavour and adds a comforting sweet aroma. A good-quality vanilla extract can make a noticeable difference, and if you’re feeling adventurous, try swapping in almond or hazelnut extract for a unique twist.
Milk of Choice: The choice of milk adds essential moisture, ensuring that your loaf has a tender, soft crumb. Almond milk, oat milk, or even coconut milk can be used to keep the recipe dairy-free, while regular cow’s milk will work for those who aren’t avoiding dairy.
Apple Sauce: Apple sauce is the secret to keeping this cake moist without adding unnecessary fat. It acts as a natural sweetener and helps maintain a soft, fluffy texture. If you don’t have apple sauce on hand, mashed bananas or even yogurt can serve as a great substitute.
Olive Oil: This heart-healthy fat brings a subtle richness and keeps the cake moist. Olive oil is particularly wonderful in baking because it doesn’t overpower the other flavours, allowing the chocolate and cranberries to shine.
Orange Juice: What you might not have guessed is that a splash of orange juice adds a bright, citrusy note that enhances the tartness of the cranberries. Chocolate and orange have been partners for a long time but adding just a splash of freshly squeezed orange juice really does something special here. Don’t skip it! Bottled orange juice will or lemon work in a pinch.
Gluten-Free Flour: The backbone of this recipe; this Nature’s Path Organic Gluten-Free All-Purpose Flour ensures that the cake remains light and airy. It’s essential for those with gluten sensitivities, and the addition of xanthan gum, provides the necessary structure. You can substitute with regular all-purpose flour if gluten isn’t a concern, like Nature’s Path Organic’s NEW All-Purpose Flour, or check out Anita’s Organic Mill for great alternatives available in Canada.
Xanthan Gum: Essential for gluten-free baking, xanthan gum helps provide the elasticity and structure usually given by gluten. It ensures your cake holds together well and has a delightful, bouncy texture. If using regular flour, you can skip this ingredient.

Unsweetened Cocoa Powder: What would a chocolate cake be without cocoa powder? Unsweetened in particular imparts a deep, rich chocolate flavour that allows you to be in full control of how sweet or bitter your cake is. Be sure to use a high-quality cocoa powder for the best results. Dutch processed cocoa can also be used for a smoother, milder chocolate taste.
Baking Powder & Baking Soda: These leavening agents are crucial for ensuring your cake rises properly, giving it a light, fluffy texture. They work together to create the perfect rise, ensuring your loaf isn’t dense or heavy.
Ginger & Salt: These ingredients might seem simple, but they play an important role in enhancing the overall flavour of the cake. Ginger adds a subtle warmth and spiciness that pairs well with the chocolate, while salt balances the sweetness and brings out the depth of all the flavours.
Frozen Cranberries: Frozen cranberries add a tart, juicy burst of flavour to every bite. They contrast beautifully with the rich chocolate, providing a refreshing tang. You can absolutely use fresh cranberries as well. I find using frozen ones super convenient, but fresh cranberries work just as well, adding a juicy burst to each bite. I would stray from using dried cranberries as the fresh or frozen ones are juicy and give a little POP when you bite into the bread.
Chocolate Chips: The addition of chocolate chips takes this loaf to the next level by creating pockets of melted, gooey chocolate throughout the cake. You can use dark, milk, or even white chocolate chips depending on your preference. For a more intense chocolate experience, opt for mini chocolate chips to ensure they are evenly distributed.
Walnuts: Walnuts add a delightful crunch and a slightly bitter, earthy flavour that complements the sweetness of the chocolate and cranberries. They also provide a boost of healthy fats and protein. Pecans or almonds can be used as a substitute if you prefer a different nut flavour.

Chocolate Ganache Ingredients

Dark Chocolate Chips: Dark chocolate chips are the base of this luxurious ganache, providing a rich, deep chocolate flavour that contrasts beautifully with the tart cranberries and sweet loaf. For a sweeter ganache, you could substitute it with semi-sweet or milk chocolate chips.
Milk or Cream of Choice: The choice of milk or cream is crucial for achieving the perfect silky texture in your ganache. Dairy free options like coconut cream or almond milk work just as well as traditional heavy cream, giving you flexibility depending on your dietary needs. This ingredient ensures your ganache is smooth, glossy, and perfectly spreadable.

How to Make the Best Double Chocolate Cranberry Loaf with Ganache

Follow these instructions and you’ll have a lineup at your door for a slice of this heaven!

Make the Chocolate Loaf Cake

Start by preheating your oven to 350°F and preparing your loaf tin with cooking spray and parchment paper for easy removal. Mix your flax eggs and set them aside to gel. Combine the sweetener, milk, apple sauce, olive oil, and vanilla in a large bowl, whisking until smooth. Add the orange juice and flax eggs, and whisk again. In a separate bowl, combine the dry ingredients; gluten-free flour, xanthan gum, cocoa powder, baking powder, baking soda, ginger, and salt. Slowly add the dry mixture to the wet ingredients, stirring until just combined. Fold in the cranberries, chocolate chips, and walnuts, then pour the batter into your prepared pan. Bake for 50-55 minutes or until a toothpick comes out clean.

Make the Chocolate Glaze

While the cake bakes, prepare the ganache by melting dark chocolate chips with your choice of milk or cream in the microwave. Heat in 30-second increments, stirring in between, until smooth and glossy. Let the ganache cool slightly at room temperature. Once the cake is fully cooled, drizzle the ganache over the top and decorate with your favourite garnishes like fresh berries, cherries, or a sprinkle of powdered sugar.

What Keeps This Cake So Moist?

The combination of olive oil, apple sauce, and the right balance of dry ingredients ensures that this chocolate loaf cake stays incredibly moist. The cranberries add a juicy burst of flavour, while the ganache on top keeps the cake from drying out, even after a few days.

What is Ganache?

Ganache is a luxurious mixture of chocolate and cream, used as a glaze, icing, or filling for pastries and cakes. It has a rich, smooth texture that elevates any dessert it’s paired with. In this recipe, ganache is poured over the chocolate loaf cake, adding an extra layer of decadence. It’s simple to make but adds a professional touch to your baked goods, making them look and taste like they came from a high-end bakery.

What Is the Difference Between a Cake and a Loaf?

You might be surprised to know that there isn’t a huge difference between the two. At first glance, it’s mostly the shape and the type of pan used. Cakes are typically round or square and baked in a cake pan, while loaves are baked in a rectangular loaf pan, giving them a more elongated shape. Texture-wise, loaf cakes like this one tend to be denser and a little more bread-like, which makes them perfect for slicing.

The flavours and ingredients can be similar, but the presentation and texture make loaf cakes a versatile option for desserts or snacks. Also somehow, it just feels more socially acceptable to eat a chocolate loaf cake anytime versus baking a double decker cake and enjoying it as a snack – why? I don’t know!

Recipe Tips to Make the Best Chocolate Loaf Cake

Don’t Overmix: Stir the batter just until the dry ingredients are incorporated to avoid a dense cake.
Check for Doneness: Insert a toothpick into the center of the loaf. If it comes out clean, the cake is done. Overbaking can lead to a dry loaf.
Cool Completely: Allow the cake to cool completely before drizzling with ganache to ensure it sets properly.

Did You Try This Moist Chocolate Loaf Cake?

Make sure you leave a comment and rating below! Check out these other deliciously chocolatey recipes before you go.

Double Chocolate Banana Bread

Double Decker Chocolate Cake

Strawberry Chocolate Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Double Chocolate Cranberry Loaf with Ganache (No Eggs!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 1045kcal

Author Teri-Ann Carty

Equipment

oven
standard loaf tin

Ingredients

¾ cup sweetener of choice
2 flax eggs
1 tbsp vanilla extract
¾ cup milk of choice
½ cup apple sauce
½ cup olive oil
2 tbsp orange juice
1¾ cups Nature’s Path Organic Gluten-Free All-Purpose Flour
½ tsp xanthan gum
¼ cup unsweetened cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp ginger
½ tsp salt
1 cup frozen cranberries whole
1 cup chocolate chips
½ cup walnuts chopped

Chocolate Ganache Ingredients

140 grams dark chocolate chips
½ cup milk or cream of choice
optional garnishes:
fresh cherries strawberries and cranberries
sprigs rosemary
powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350d. Spray a standard loaf tin with cooking spray and place a sling of parchment paper into the pan for easy removal.
Prepare flax eggs by combining 2 tbsp ground flax and 5 tbsp warm water into a small bowl. Whisk to combine and set aside to gel for 10 minutes.
Add sweetener, milk, apple sauce, olive oil and vanilla to a bowl and whisk vigorously to combine. Add orange juice and flax egg and whisk again.
In a seperate bowl whisk together the dry ingredients. Add dry to wet and stir using a spatula.
Add in frozen cranberries, chocolate chips and walnuts. Stir to combine.
Pour into the prepared pan and bake for 50-55 minutes OR until a toothpick comes out clean. Do not over bake!
Place on a wire rack to cool for 10 minutes before lifting the loaf out. Let the loaf cool completely before frosting..
To make the ganache add chocolate chips and milk into a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Should only take 60 seconds. Stir the mixture until glossy and smooth.
Set the ganache off to the side at room temperature. It will stiffen up slightly. Once cake has cooled, pour ganache on top and decorate as desired!

Notes

Gluten-Free All Purpose Flour

Find the recipe on the Nature's Path website also!

Nutrition

The post Double Chocolate Cranberry Loaf appeared first on Teri-Ann Carty.