Category: Desserts

Nothing like a good quick bread…especially this Apple Praline bread…baking in the oven on a winters day. The house smells wonderful! And this bread is to die for!

It’s no wonder quick breads are so popular. They are easy, fast-as the name implies, nearly foolproof, versatile, and oh, so good.

We commonly know them as sweetened loaves with fruit or nuts, somewhere between yeast breads and cakes in texture and sweetness.

They are leavened with baking powder and baking soda.

Banana bread and date nut bread are typical though some books list recipes for savory varieties. This apple praline bread is at the top of my quick bread list!

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Apple Praline Bread

Prep Time

40 mins

Cook Time

1 hr 30 mins

Total Time

2 hrs 10 mins

 

Delicious and easy to make quick bread with a praline sauce to die for! 

Course: Dessert

Cuisine: American

Keyword: Apple Praline Bread

Servings: 6

Calories: 320 kcal

Ingredients

• 1 cup sour cream
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups Granny Smith apples peeled and finely chopped
• 1 cup nuts walnut or pecan or a combo, divided

For the praline sauce:

• ¼ cup brown sugar and ¼ cup butter

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)
2. Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.
3. Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
4. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
5. Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

1. In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

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These healthy banana cookies are are not only nutritious, as well as delicious they are also very easy to make.

Healthy Banana Cookies

Ingredients

3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

Bake for 20 minutes in the preheated oven, or until lightly brown.

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I would like to share with you my favorite and easy to make Gluten Free Raisin Nut Cookies. As more and more people jump on the gluten-free bandwagon they are looking for creative ways to enjoy the little things in life – like cookies, those little jewels of the dessert world!

These cookies are made entirely from nut flours and whole raw nuts along with just a few other ingredients. If you can’t find the flours in a grocery store near you, try ordering online or just make your own by grinding raw whole nuts.

If you do grind your own almond and cashew nuts for the flours listed below, be sure you grind them fairly well because you’ll be using other nuts ground more roughly.

I’m happy to report that Trader Joe’s stores carry both almond and cashew flours at this time along with coconut sugar.

Now, if you’re on a diet, you may wish to pass on these because they have a pretty high fat content but you’ll find them quite satisfying so you won’t need to eat a ton of them.

And through the use of coconut sugar and stevia, they will be far lower on the glycemic index than if you used other sweeteners. I’ve also made these using only stevia but I prefer combing the coconut sugar with stevia as I think it makes the cookies more crispy.

Actually I call them “crumbly-crisp”.

Honey will work if you don’t mind the extra sugar but the recipe below is how I made my batch this morning. The yield was 15 cookies measuring approximately 1 and a half to 2 inches in diameter.

The directions are quite easy. Just be sure to check them in the oven so they don’t burn. And remember, you’re not making traditional cookie dough, so there’s no harm in pilfering from the bowl as you prepare them. you’ll just have fewer baked ones down the line.

As for the amount of sweetness, feel free to experiment. You may wish to add a bit more for your taste in which case you can add more of the coconut sugar and even an extra pack or two of stevia.

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Gluten Free Raisin Nut Cookies

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

Don't let a gluten free diet keep you away from cookies. This recipe is delicious and gluten free!

Course: Dessert

Cuisine: American

Servings: 4

Calories: 125 kcal

Ingredients

• 1 cup unblanched almond flour
• 1/2 cup cashew flour
• 1/2 cup combined raw pecans and raw hazelnuts - ground roughly
• 1/2 cup raisins - I use organic
• 2 teaspoons baking soda
• 2 teaspoons cinnamon powder
• 1/4 cup coconut sugar
• 4 packets stevia

Wet Ingredients:

• 1 tablespoon butter - melted
• 2 tablespoons extra virgin coconut oil - melted
• 2 tablespoons water
• 1 teaspoon vanilla extract optional

Instructions

1. In a large bowl, combine all of the dry ingredients and mix well.
2. Separately, combine all of the wet ingredients.
3. Then add the wet ingredients to the dry and mix. The consistency you're looking for is sticky enough to hold the mixture together. Test the mixture by taking a spoonful and forming it into a small patty. If it won't hold then add more coconut oil and water, in equal amounts, no more than a tablespoon of each at a time. The cookie dough will look greasy.
4. Once your dough holds together well, form your patties, about 1 and a half inch to 2 inches in diameter. Press them in your hand to flatten a bit then place them carefully onto a non-stick cookie sheet. Handle carefully so they don't fall apart. There is absolutely no need to add anymore fat onto the sheet.
5. Depending upon the size of your sheet and oven you may have to make two batches.
6. Place cookies in oven (middle rack) and bake for 12-15-minutes, watching carefully that they do not burn. You'll notice that the raisins will plump up considerably. This is your cue that the cookies are nearly done. You want them just lightly browned and you'll be able to tell by looking closely at the edges.
7. Remove from oven and let cool on the cookie sheet or carefully remove them with a spatula onto paper towel-lined plates which is my preference.
8. They're rather crumbly and may break apart. You can eat them while they're still warm or wait until completely cool.

Storage: Store your delicious Gluten Free Raisin Nut Cookies in glass containers that seal tightly only after they are completely cool. That way they’ll stay nice and crumbly-crisp.

Enjoy These Gluten Free Raisin Nut Cookies

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