Cinnamon Raisin Crumble Blondies

cinnamon raisins crumble blondies

Let's talk about "healthy" desserts. These Cinnamon Raisin Crumble Blondies are my latest lower sugar dessert creation, and I'm kind of obsessed. Don't get me wrong, I'm all for the "real deal" if you will, but I don't let myself have truly indulgent desserts all that often because I know that after I eat them, I don't feel so hot. And the same is true for my kids. I can see a noticeable difference in their behavior and emotions when they've eaten more indulgent type foods. (Read more on my thoughts on responsible indulgences here.)

With every recipe I make, I try to make sure every ingredient is serving a purpose and contributing to both the taste AND the nutrition of the recipe. No need for fluff or added sugars. Each ingredient should serve a purpose. And that's just what I did here:

Coconut flour is very dense and filling. It's a great alternative for people who need to eat grain or gluten free. It also provides more complex and lower glycemic carbohydrates than traditional flour, which is great for people like me with diabetes. 

Cinnamon adds extra kick and flavor that a lot of lower sugar recipes need. Without all that extra sugar you're able to fully taste everything going on in a recipe, leaving your tastebuds fully satisfied.

Medjool date paste is a great lower glycemic and completely natural way to keep dishes free of added sugar. It's a great substitute for honey and other concentrated liquid sweeteners.

Avocado oil has many anti-inflammatory properties and is high in vitamin E. It's fairly flavorless and works great in baked goods. 

Sneakz Organic Milkshakes are my kids' favorite treat to ask for, so when they see me adding their favorite vanilla milkshake to these Cinnamon Raisin Crumble Blondies, it's pretty much guaranteed they'll want to eat them (#momwin). They're lower in sugar than traditional flavored milk options, and pack a full 1/2 serving of veggies in each shake!

So what are you waiting for? Go make these! I promise you (and your kids!) will not be disappointed. Let me know what you think in the comments!

This post was sponsored by Sneakz Organics. All thoughts and ideas are my own. 

cinnamon raisin crumble blondies

Cinnamon Raisin Crumble Blondies

cinnamon raisin crumble bars

2/3 cup coconut flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

cinnamon raisin crumble bars

1 tsp vanilla extract

1 tsp almond extract

1/3 cup medjool date paste*

1/4 cup avocado oil

1 12oz. Sneakz Organic Vanilla milkshake

1 cup raisins

1/2 cup slivered almonds

Preheat your oven to 350 degrees. Grease a 8x8 baking pan.

cinnamon raisin crumble blondies

Combine the first five ingredients in a medium size mixing bowl and whisk to combine. In a separate bowl, combine the remaining ingredients except the raisins and almonds. Using a wooden spoon or spatula, mix dry and wet ingredients together. Gently stir in raisins and almonds. 

Gently press batter into your greased pan and flatten. Bake for 20 minutes or until edges are browned. Remove from the oven and let the pan cool on a wire rack until the blondies are at room temperature. Then place the pan in the refrigerator. Enjoy once they have had a chance to chill.

*These hold together better if eaten cold or at room temperature. If you'd like to enjoy them warm, they make a great crumble topping for ice cream, yogurt, or toast!

Medjool date paste

6 medjool dates

1 cup water

Bring water to a boil in a small saucepan on the stove. Add medjool dates and boil for 10 minutes. Remove the pan from the heat and let it cool to room temperature. Puree the medjool dates and 1/4 cup of the liquid left in the pan in your food processor or blender. Store in an air tight container for up to 2 weeks. 

cinnamon raisin crumble blondies

Mexican Veggie Stuffed Potato Skins

Mexican Veggie Stuffed Potato Skins

These Mexican Veggie Stuffed Potato Skins make a great appetizer or main course. Feel free to experiment with different veggies too! 

Mexican Veggie Stuffed Potato Skins

Mexican Veggie Stuffed Potato Skins

2 large baking potatoes

1/3 cup quinoa

1 cup frozen riced quinoa

2 Tbsp taco seasoning

1 zucchini

1/4 yellow onion, sliced or diced

1 can preservative-free refried black beans*

Feta cheese and sliced avocado for topping

Preheat oven to 400 degrees. Wash and scrub potatoes. Bake for one hour or until soft when squeezed.

In a small pot, add quinoa and 2/3 cup water, and bring to a boil. Boil for 15 minutes or until water has evaporated. Stir in frozen riced cauliflower and taco seasoning, and set aside. (See my Taco Tuesday post for my homemade taco seasoning recipe.

Spiralize or slice the zucchini. 

Sautee sliced/diced onion and zucchini in a small amount of oil in a pre-heated skillet until the edges start to brown. 

Once potatoes are done baking, remove from the oven and let cool until they are ok to touch. Slice each potato into quarters length-wise. Scoop out the insides leaving a thin amount of potato attached to the skin. Save extra potato for later use.

Assemble potato skins in this order: refried beans, quinoa/cauliflower, zucchini/onions, avocado, feta. Enjoy!

Tangy Avocado Toast


Tangy Avocado Toast

tangy avocado toast

2 slices whole grain or gluten free bread

1/4 cup plain yogurt

1 large avocado, mashed

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1 fried egg

Toast bread to desired crispness. In a small mixing bowl, combine mashed avocado, yogurt, and seasonings. Mix until well combined. Spread desired amount on to each slice of toast (you will have leftovers.) Top each piece with a fried egg and enjoy!

Skillet Burgers

skillet burgers

Confession: I'm about as far from a "grill master" as you can get. And while my husband is actually quite good at it, right now we only have a small charcoal grill that is a lot of hassle. So, needless to say... we don't grill a lot.

These Skillet Burgers are how I manage to serve my family a great hamburger without a fancy grill to use. And even if you love grilling, these are great for a rainy day meal, when you don't feel like getting soaked just for a decent hamburger. 

Quinoa flour (see recipe below) is a great alternative to processed gluten free crumbs. (We eat gluten free in our house because my husband has Celiac disease.) But if you don't need to eat gluten free or don't have quinoa flour on hand, any whole grain bread crumbs are a great substitution.

skillet burgers

Skillet Burgers

skillet burgers

Yield: 4 burgers

1 pound ground beef

1 Tbsp worcestershire sauce

1 egg, beaten

1/2 tsp salt

1 Tbsp garlic powder

2 Tbsp quinoa flour

Preheat a large skillet over medium high heat. Add all of the ingredients to a large bowl, and mix to fully combine. (It works best if you use your hands here. Don't be afraid to get a little messy!) Form meat mixture into four equal sized patties. Add the patties to your preheated pan and cook for 5-6 minutes on each side.

Note: It's important to make sure your pan is really hot before adding the patties. I usually like to let my pan heat for a good 10 minutes before adding the patties. 

Remove your burgers from the pan, and assemble with your choice of buns and toppings. Serve with some crispy potato wedges and enjoy!

Pina Colada Toast

pina colada toast
pina colada toast

Pina Colada Toast

2 slices whole grain or gluten free bread

1 container Siggi's 2% coconut Skyr

1/4 cup frozen pineapple

2 Tbsp toasted unsweetened coconut

1 Tbsp cacao nibs (optional)

Toast bread to desired crispness. Divide yogurt/skyr and spread half on each piece of toast. Add pineapple, coconut, and cacao nibs. Enjoy!

Creamy Avocado Bacon Corn Dip

creamy avocado bacon corn dip

Photo Jul 22, 11 31 20 AM.jpg

Creamy Avocado Bacon Corn Dip

1 can organic, low-sodium sweet corn

2 Tbsp coconut oil or avocado oil mayonnaise

1 tsp garlic powder

4 slices uncured bacon, cooked and crumbled

1 small avocado, chopped

Combine all ingredients in a bowl and stir gently to combine. Serve with veggies or chips!


creamy avocado bacon corn dip

Avocado Mint Chocolate Chip Creamsicles

avocado mint chocolate chip creamsicles

Who doesn't love a good bowl of ice cream or a creamy delicious popsicle? This recipe for Avocado Mint Chocolate Chip Creamsicles is the perfect guilt free summertime treat!

There's no added sugar, just the natural sweetness of medjool dates. And tons of healthy fat courtesy of those creamy avocados. And you can't beat the creamy richness of coconut cream, and the authentic flavor of fresh mint (compared to the fake mint flavor found in most store bought ice creams).

This is also a great activity to do with young ones in the kitchen. Or a fun way to impress loved ones at a family gathering! You can make creamsicles as directed or follow the instructions below for making ice cream without an ice cream maker. 

avocado mint chocolate chip creamsicles

avocado mint chocolate chip creamsicles

Avocado Mint Chocolate Chip Creamsicles

2 ripe avocados, pitted and peeled

2 cans coconut cream, refrigerated overnight

1 batch medjool date paste*

1/3 oz. fresh mint leaves

4 drops peppermint essential oil

Dark Chocolate Chips

Vegan Avocado Mint Chocolate Chip Ice Cream

Remove the cans of coconut cream from the refrigerator. Scoop the thick cream into a high powered blender or food processor, leaving the water-y liquid in the cans. Add the remaining ingredients, except chocolate chips, and blend until smooth. Mix in the chocolate chips by hand.

For Creamsicles: Pour the mixture into popsicle molds and freeze for at least 3-4 ours before eating. 

For ice cream: Pour the ice cream mixture into a parchment lined pan, and freeze for 3 hours, removing the pan every thirty minutes to stir the mixture. Enjoy immediately or freeze for later. (Note: The ice cream will start to brown slightly because of the avocados and lose it's bright green color. Also, if you save some or have extra, it will become very hard in the freezer. Simply, leave it out on the counter for 15-20 minutes before eating it, to help it soften. It will still be just as tasty!)

Vegan Avocado Mint Chocolate Chip Ice Cream

Medjool Date Paste

6 Natural Delights pitted medjool dates

2 cups filtered water

Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.


Peanut Butter Jelly and Feta Toast

Peanut Butter Jelly and Feta Toast

peanut butter jelly and feta toast

2 slices whole grain or gluten free bread

2 Tbsp Raspberry Chia Jam 

2 Tbsp all natural peanut butter

2 Tbsp feta cheese

1 Tbsp pumpkin seeds

Toast bread to desired crispness. Divide plain jam and peanut butter and spread half on each piece of toast. Add feta and pumpkin seeds. Enjoy!