Desserts

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

December 8, 2015 by Bethany And Rachel 28 Comments

A moist Paleo Gingerbread Mug Cake studded with white chocolate chips and dried cranberries and topped off with a tangy lemon glaze all made in a matter of minutes!

People always ask us how we write the posts:

Do you take turns writing recipes?

Do you work on recipes together?

Does one write the posts and the other makes the recipes?

Well, I’m answering these questions because we never actually addressed them! We mostly take turns writing recipes, Bethany will make a recipe and I will do the same, so each recipe is mostly made by one of us.

We are a team and try to divide the duties of the blog evenly and take on different roles to keep it up and running. You may notice different styles of writing (and thats why!).

We love working together and are always helping each other come up with new ideas. Bethany is famous for making the breakfast pizzas while I specialize in mug cakes galore.

I can’t even begin to express my love for gingerbread, or mug cakes. I love both of them dearly. This mug cake is my first attempt at using cassava flour, which is now one of my favorite flours. It looks exactly like regular flour and can be subbed 1:1 in most recipes, plus it’s paleo.

This Gingerbread Mug cake is filled with so much goodness, you would never know that it’s actually good for you! It is studded with dried cranberries, white chocolate chips and topped with a tangy lemon glaze. And the best part is, it’s single serving and made in less than 2 minutes!

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

Print Recipe

Prep Time 5

Cook Time 2

Total Time 7

Servings 1 mug cake

Ingredients

Cake
3 tbsp cassava flour
1/2 tsp baking soda
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
1 tbsp molasses
1 egg or flax egg beaten
1 tbsp unsweetened almond milk
1 tbsp dried cranberries
1 tbsp white chocolate chips
Glaze
1 tsp coconut oil melted
1/2 tbsp honey/maple syrup
1/2 tbsp unsweetened almond milk
1/2 tsp lemon juice
lemon zest

Instructions

Grease a ramekin/mug with cooking spray
Combine together flour and spices in a small bowl
Combine molasses, egg, and milk in another small bowl, add to dry ingredients and combine well
Add in cranberries and chips to batter and place batter in mug
Microwave for 1-2 minutes
Mix glaze ingredients together and pour over cake

[Tweet “#healthy White Chocolate Gingerbread Mug Cake will make your life complete!”]

Want More Gingerbread Recipes???

Gingerbread Oatmeal Brûlée

Paleo Cranberry Dark Chocolate Gingerbread Coffee Cake

Pin For Later!

Adapted from This Recipe.

Paleo Cranberry Dark Chocolate Gingerbread Coffee Cake

December 4, 2015 by Bethany And Rachel 32 Comments

This Paleo Gingerbread Coffee Cake is studded with dark chocolate chips and tart dried cranberries to make the best healthy holiday breakfast!

I just realized that the amount of sweet recipes we post on Athletic Avocado outnumber the savory ones like 10 to 1. And I also realized how much of a sweet-tooth we both really are…. #sorrybutactuallynotsorry.

I do eat savory meals for dinner and mostly lunch, but I can’t help myself with coming up for sweet recipes, that’s just where my creativity blossoms. Hence this Dark Chocolate Cranberry Paleo Gingerbread Coffee Cake.

I’m telling you guys, this is one of my proudest moments yet, I don’t wanna toot my own horn, but this is literally perfection. I mean, can you go wrong with a moist gingerbread cake studded with dark chocolate chunks, tart cranberries and topped with a almond-molasses streusel!

If you like gingerbread, you will fall in love with this coffee cake, so much so that your gonna wanna marry it (is that even legal? #whocares ).

This is the perfect holiday treat, and no, I’m not gonna specify if this is a dessert, breakfast or snack, that’s up to you to decide. A big piece of this along with a hot beverage of choice (COFFEE!) is where it’s at.

It also doesn’t hurt that these are completely healthy, paleo, gluten-free, dairy-free and can also be vegan!

Paleo Gingerbread Coffee Cake

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9 servings

Ingredients

1/2 cup + 2 tbsp coconut flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
3 eggs beaten (can sub in 3 flax/chia eggs)
3 tbsp molasses
1 cup unsweetened almond milk
1/2 tsp vanilla extract
1/2 cup dried cranberries
1/4 cup dark chocolate chunks/chips
Topping
1/2 cup sliced almonds
2 tbsp molasses
2 tbsp dark chocolate chunks/chips

Instructions

Preheat oven to 350 and grease a square cake pan with oil/butter
Combine flour and spices in a large bowl
Combine eggs, molasses, milk and vanilla in a small bowl and add to dry ingredients, mix well
Add in cranberries and chips, mix well
Spread cake batter in pan and combine topping ingredients in a small bowl
Sprinkle topping on cake evenly and bake for 25-30 minutes or until done

[Tweet “You need this #healthy Cranberry Dark Chocolate Gingerbread Coffee Cake in your life!”]

Pin for Later!

Are you a fan of gingerbread?
Do you like making sweet or savory recipes better?

Linking up with Laura for Strange but Good!

Pumpkin S’mores Cookies {Gluten-Free + Vegan!}

November 22, 2015 by Bethany And Rachel 31 Comments

These gluten-free and vegan Pumpkin S’mores Cookies make the perfect addition to your holiday cookie tray and will instantly become your family’s favorite!

As much I love fall, I still miss a bunch of things about summer.

These things include:

The beach

Outdoor BBQ

Long bike rides along the bay

Late Night Campfires

Making S’mores

I mean I can still do these things but I’d be freezing my bum off, and freezing is a no-go for me.

Fall and summer are my two favorite seasons and my two favorite summer dessert is s’mores and my favorite fall sweet is anything containing pumpkin. So because i love those two desserts so much, i had to combine them into a delicious gluten-free and vegan cookie to satisfy my needs.

But seriously who wouldn’t want healthy pumpkin s’mores cookies with crushed graham cracker crumbs, toasty mini marshmallows and two kinds of chocolate chips? No arguments here!

Pumpkin Spice S’mores Cookies {Gluten-Free + Vegan!)

Print Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings 12 cookies

Ingredients

1.5 cups gluten-free flour
1/2 cup gluten-free graham cracker crumbs
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 cup maple syrup
1/3 cup pumpkin puree
2 tbsp coconut oil melted
1/2 tsp vanilla extract
1/2 cup chocolate chips i used a mix of dark and semi-sweet
1/2 cup mini marshmallows

Instructions

Preheat oven to 350 and cover a baking sheet with wax paper
Mix together flour, crumbs, baking soda, and spice in a large bowl
In a small bowl, combine maple syrup, pumpkin, coconut oil and vanilla
Add wet ingredients to dry and combine well, add in chocolate chips and marshmallows
Drop cookies on baking sheet and bake for about 10-12 minutes, or until done

adapted from This Recipe by Keepin’ It Kind

[Tweet “#glutenfree #vegan Pumpkin Spice S’mores Cookies! Your two fave things combined in a magical dessert!”]

Want more Healthy Holiday Cookies???

Grain-Free Pomegranate Dark Chocolate Biscotti

Paleo Dark Chocolate Orange Cookies

Make Sure You Pin for Later!!!

What’s one thing you miss about summer?
What’s your favorite type of cookie?

linking up with Tina Muir and Confessions of a Mother Runner for meatless monday!

Coconut Pumpkin Breakfast Bars {Paleo, Vegan + GF}

November 18, 2015 by Bethany And Rachel 59 Comments

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

These Coconut Pumpkin Breakfast Bars were originally posted in 2015…..where the heck did the time go?! It seems like only yesterday when I was photographing them and getting all excited because they were so good!

But here we are three years later with the same (slightly changed) recipe! These bars are actually our 4th most popular website on our site, which I’m totally not surprised about!

Rachel and I are die-hard pumpkin fanatics and we make recipes with it all-year round. But for everyone else’s sake, we tend to only post pumpkin recipes during fall (even though some of you probably wouldn’t mind if they were all year round).

Since making this pumpkin version, we have gone on to make a Chunky Monkey version, an AB&J version and a German Chocolate Cake version! Needless to say, we are obsessed with breakfast bars!

These breakfast bars are a great make-ahead, grab-and-go breakfast for busy weekdays. But, heck, they also make a great snack and dessert! They are also pretty simple to make!

Here are the 7 ingredients you need:

almonds ( feel free to sub in cashews)

flaked or shredded unsweetened coconut

canned pumpkin puree

almond butter or nut butter of choice (cashew butter would be a great sub!)

coconut oil

maple syrup or liquid sweetener of choice

mini dark chocolate chips (optional, but highly recommend!)

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 9 bars

Ingredients

1.5 cup almonds or other nuts of choice (cashew, pecans or walnuts would work well)
1 cup unsweetened coconut flakes shredded coconut also works!
1/2 cup natural, smooth almond butter you can use peanut butter for a non-paleo version or other nut butter of choice (such as cashew butter)
1/2 cup canned pumpkin puree
1 tbsp coconut oil melted
2 tbsp pure maple syrup or liquid sweetener of choice
1/2 cup mini dark chocolate chips optional, but highly recommended!

Instructions

Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds and coconut on a cooking sheet and place in oven for about 8-10 minutes, or until slightly toasted (check every few minutes so that the coconut doesn't burn!)
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture. It takes about 15 seconds in a standard food processor. Make sure to keep an eye on it so it doesn't turn into a butter!
Add the coconut-almond meal to a large bowl.
In a small bowl combine almond butter, pumpkin, coconut oil and maple syrup. Add to almond - coconut mixture and combine well. Mix in the chocolate chips
Transfer the mixture to the prepared pan and press down evenly (it's easiest to use your hands). Bake for 20-25 minutes, or until done (the bars should look be golden around the edges).
Let cool and slice into about 9 bars. Drizzle melted dark chocolate on top, if desired.
Enjoy!

Like This Recipe? Pin For Later!

Post and Pictures updated 8/22/18*

2 Minute Flourless Pumpkin Sticky Bun

November 11, 2015 by Bethany And Rachel 38 Comments

Healthy single serving paleo Flourless Pumpkin Sticky Bun made with in 2 minutes with only a few ingredients

Have you ever played the game three truths and one lie? Well, we are going to play right now, but instead of three truths, there will be three lies and one truth. See if you can spot the truth:

Bethany and I are pro softball players (hah)

My favorite food is Bleu Cheese (yuck)

We own 18 dogs (lol)

I made a flourless pumpkin sticky bun in less than 2 minutes!

Ok so I gave you a few hints, but the last one is actually truth.This Sticky Bun is inspirited by my Pumpkin Spice Sticky Bun Fudge, which has gotten rave reviews! Don’t have time to make a batch of sticky buns and don’t want to eat all of them in one sitting?

I got’cha covered! it is possible to make a single serving, paleo, flourless, sweet and sticky pecan bun in less than two minutes and it’s not a fib! You’ll never want to slave in the kitchen to make sticky buns ever again!

Chances are, you probably have all the ingredients in your house, which means that you can make this right now!

2 minute Paleo Pumpkin Pecan Sticky Bun

Print Recipe

Prep Time 2

Cook Time 2

Servings 1 serving

Ingredients

Cake
1.5 tbsp almond butter
1/4 cup pumpkin puree
1 egg beaten or flax egg
1/2 tbsp maple syrup
1/8 tsp vanilla extract
1/4 tsp cinnamon
Topping
2 tbsp raisins or dates chopped
2 tbsp pecans chopped
1/2 tbsp maple syrup

Instructions

Coat a mug with oil/butter
Mix all cake ingredients together in mug and microwave for 1:30-2 minutes
Let cool and go around edges with a knife before taking out
Mix all ingredients for topping and serve on top of cake

This is paleo, gluten-free, dairy-free, can be vegan

[Tweet “A #healthy Sticky Bun made in only 2 minutes??? Your life is complete!!!!”]

- Do you like mug cakes?

What’s your favorite easy dessert to make?

Linking up with Laura for Strange but Good!

61 Healthy Sweet Apple Recipes

October 30, 2015 by Bethany And Rachel 29 Comments

Do you LOVE apples as much as we do and are looking for new ways to enjoy them? Then have no fear! Enjoy this EPIC round up of 61 Healthy Sweet Apple Recipes ranging donuts, quick breads, cheesecake, stuffed apples and everything in between from awesome bloggers!

Skillet Apple Cinnamon Bread Pudding from Athletic Avocado

Low Carb Caramel Cheesecake Stuffed Apples from Sugar-free Mom

Apple Pie Smoothie from Jessi’s Kitchen

Dairy-free Apple Caramel Cheesecake from Personally Paleo

High-Protein Apple Pecan Bread from The Healthy Foodie

Paleo Apple Pie Breakfast Pizza from Athletic Avocado

Spiced Apple Cider Baked Donuts from Happy Healthy Mama

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Cinnamon Apple Proat Muffins from A Fit Philosophy

Grain-free Apple Pie Granola from the Balanced Berry

Salted Apple Crumble Bars from Love Me Feed Me

Hidden Veggie Paleo Apple Harvest Pancakes from Athletic Avocado

Apple Carrot Bread from Averie Cooks

Apple Pie Oatmeal Cookies from Amy’s Healthy Baking

Oatmeal Raisin Cookie Baked Apples from 24 Carrot Life

Apple Pie Fries from Cake’s Cottage

Homemade DIY Cinnamon Applesauce from Athletic Avocado

Cinnamon Apple Energy Bites from Recipe Runner

Baked Cinnamon Apple Chips from Sally’s Baking Addiction

Cinnamon Apple Breakfast Quinoa from Simply Quinoa

Low Fat Apple Cake from As Easy as Apple Pie

Gluten-free Cinnamon Apple Cheesecake Muffins from Athletic Avocado

Spiced Apple Cider Crumble Bakes from Cotter Crunch

Apple Cinnamon Energy Bars from Bright Eye Baker

Healthy Cinnamon Sugar Apple Muffins from Pinch of Yum

Vegan Apple Gingerbread Cake from Minimalist Baker

Easy Sugar-free Pumpkin-Apple Butter from Athletic Avocado

Paleo Apple Cinnamon Poke Cake with Caramel Sauce from Beauty and the Foodie

Blueberry Applesauce from Athletic Avocado

Apple Pie Smoothie Bowl from Fit Foodie Finds

Apple Pomegranate Galette from A Couple Cooks

Easy Apple Fritters from Lexi’s Clean Kitchen

Deep Dish Caramel Apple Paleo “Cheesecake” from Peachy Palate

Grain-Free Peanut Butter Apple Cookies from Athletic Avocado

Ginger Cookie Apple Crumble from Perchance to Cook

Apple Pie Breakfast Pizza from Athletic Avocado

Apple Cinnamon Roll Porridge with Coconut Butter Drizzle from Foraged Dish

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Cassava Flour Fried Apple Donut Holes (AIP/Paleo) from Beyond the Bite

Latte Apple Crispy Oatmeal from Imma Eat That

Zucchini Carrot Apple Muffins from The Lean Green Bean

Cinnamon-Apple Flaxseed Bread from Athletic Avocado

Healthy Warm Cinnamon Apple Mess from Apple of My Eye

Apple Cinnamon Braided Bread from Briana Thomas

Apple Cinnamon Waffles from My Whole Food Life

Apple Cinnamon Roasted Cashews from Diary of an ExSloth

Pancake Mix Apple Crumble Cinnamon Rolls from Athletic Avocado

Apple Pie Quick Bread from Strength and Sunshine

Apple Blondies from Rachl Mansfeild

Caramel Apple Pie Smoothie from Fresh Fit N’ Healthy

Apple Cider Protein Pancakes from A Fit Philosophy

Granola Apple Crisp from The Dancing Foodie

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Apple Cinnamon Mug Cake from Lean Clean and Brie

Sweet Potato Apple Patties with Almond Butter and Cinnamon from Jill Conyers

Apple Bundt Cake from Pancake Warriors

Healthy No Bake Salted Caramel Slice from The Big Man’s World

Vegan Cinnamon Rolls with Apples from Vegan heaven

Chai Spiced Citrus & Breakfast Apple Crumble from Vegetarian Ventures

Warm Apples on Hot Toast from Feasting at Home

No Sugar Added Apple Cinnamon Granola from Healthy Helper

Healthy Cornbread Protein Bars with Apples and Dates from Food Faith and Fitness

Apple Blondies from Rachel Mansfield

Flourless Apple Pecan Muffins from Athletic Avocado

[Tweet “Love apples and looking for new ways to enjoy them? Then check out this EPIC roundup of 60+ #healthy Sweet Apple Recipes!”]

What’s your favorite way to enjoy apples?
Link your favorite apple recipes in the comments!

Flourless Apple Pecan Muffins {GF, Paleo + Vegan Option!)

October 27, 2015 by Bethany And Rachel 33 Comments

These Flourless Apple Pecan muffins are the perfect grab n’ go breakfast for a chilly fall morning!

The fall weather is starting to grow on me.

For years I was convinced that I needed to move to a warmer area of the states because I hate cold. I am now starting to appreciate the season changes and the pretty views and have come to realize that fall would not be the same without the changing weather. I still hate the cold, but what I love fall is

sweat pants/sweat shirts

big sweaters

fuzzy socks

boots

pumpkin

seasonal flavored coffees

apples

cozy dinners

Let’s face it, New England has the most perfect fall weather, but let’s not get into winter so fast. All of you fall-loving people will appreciate these flourless Apple Pecan Muffins to satisfy your needs for all-things-autumn! Eat these in your fuzzy socks, sweat pants, big sweaters on a cold fall day and you’ve got the perfect breakfast/snack/dessert!

These apple pecan muffins are fall-inspired, paleo,vegan, GF, DF, pecan-apple-cinnamony deliciousness!

EASY Flourless Apple Pecan Muffins

Print Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings 6 muffins

Ingredients

Flourless Apple-Pecan Pie Muffins
1 cup pecan meal grind 1 cup of pecans in food processor until fine
1 egg or flax egg for vegan
2 tbsp unsweetened apple sauce
1/4 tsp vanilla extract
1/2 tsp cinnamon
1-2 tbsp honey optional ( I like it w/o, but if you can add if you want)
1/4 tsp baking soda
pinch of salt
1 Finely chopped apple

Instructions

1. Pre-heat oven at 350 and put cupcake liners in a muffin tin
2. Throughly mix all ingredients together in a large bowl, divide batter among cupcake liners (makes about 6)
3. Bake for 20-30 minutes, or until done

[Tweet “#vegan #paleo and #glutenfree Easy to Make Apple Pecan Muffins are the perfect fall-inspired Muffins!”]

Want more Muffins?

Oatmeal Raisin Cookie French Toast Muffins

Toasted Coconut Pecan Streusel Muffins

Flourless Salted Caramel Chocolate Chip Muffins

What’s your favorite thing about fall?
Is it getting cold where you live?

Linking up with Laura for Strange but Good!

Gluten-free Sweet Potato Oatmeal Bread with Pecan Streusel {GF + Vegan!}

October 25, 2015 by Bethany And Rachel 52 Comments

Looking for a good quick bread recipe for fall? Make this Gluten-free healthy Sweet Potato Oatmeal Bread with Pecan Streusel!

You know those dishes/foods that you eat so much of, but you don’t get sick of? That’s my relationship with sweet potatoe (and that is why I’m coming to you today with this sweet potato oatmeal bread).

In fact, I eat them so much that my skin is slightly tinted orange from the beta carotene overload! Don’t worry though, people actually tell me I look tan! I’d say that’s an added plus for eating sweet potatoes.

At Thanksgiving, I’ve alway been the person who skips the turkey, stuffing and other classic dishes to dig right into the sweet potato casserole. And then I manage to eat half of it while everyone is stuffing their face with turkey.

I’m also that person who buys 10 pounds of sweet potatoes at one time because the little 2 pound bag ain’t got nothing on my sweet potato obsession.

Now I’m a huge fan of any quick bread, so naturally I had to make a sweet potato version. Pumpkin bread and banana bread are good, but when compared to sweet potato pecan streusel bread, well lets just say there is no comparison. Its moist, doughy, dense, naturally sweet, full of fiber, gluten-free, dairy-free, vegan-friendly and everything you want in a quick bread.

Sweet Potato Oatmeal Bread with Pecan Streusel

4 from 1 vote

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 10 servings

Ingredients

2 cups gluten-free oat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 cup mashed sweet potato about 2 sweet potatoes
1 egg beaten (can sub 1 Tbsp. ground flax mixed with 3 Tbsp. water for flax egg)
1/2 cup almond milk
1 Tbsp. coconut oil melted
2 Tbsp. pure maple syrup
1/4 tsp. pure vanilla extract
TOPPING
1/2 cup chopped pecans
1/4 cup gluten-free oats
2 Tbsp. coconut sugar
1/2 tsp. cinnamon
1 Tbsp. coconut oil

Instructions

Preheat oven to 350 degrees.
Combine first 4 ingredients in a large bowl and whisk together.
In a separate bowl combine sweet potato, egg, milk, oil, maple syrup and vanilla. Whisk together until mixture is smooth.
Add sweet potato mixture to dry ingredients. Mix well until all ingredients are equally and completely combined. Fold in chopped pecans
Spray cooking spray in a loaf pan and spoon in mixture, smoothing the top so its not lumpy.
For topping, combine all ingredients together in a small bowl. Sprinkle on top.
Bake for 35 minutes, or until golden.
Let cool and take out of loaf pan.
Enjoy!
*lightly adapted for Ambitious Kitchen

[Tweet “Your new favorite quick bread: #glutenfree Sweet Potato Pecan Struesel Oatmeal Bread!”]

Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday!

Pumpkin Sticky Bun Fudge {Paleo + Vegan!}

October 21, 2015 by Bethany And Rachel 49 Comments

hatEasy-to-make and healthy Pumpkin Sticky Bun Fudge that is a combination of your favorite seasonal desserts in one!

One dessert that i rarely make is fudge and to be honest, I don’t know why. I just never thought about making it for some odd reason! Well anyway, this weekend I decided it was time to make fudge for my older Sister’s baby shower (because she requested that i make something seasonal and I’ve already made pumpkin in the form of every other dessert ).

Since the Recipe Redux theme this month is Nut’s Galore, I knew that adding two types (almond butter and pecans) of nuts in this recipe was a perfect idea!

I know there are a lot of pumpkin fudge recipes out there and I didn’t wanna just make another pumpkin fudge recipe. I combined two of my favorite fall-inspired desserts into this fudge to make it original (sticky buns and pumpkin pie).

So technically this recipe is 3 desserts in one and nothing short of amazing.

My older sister and everyone at the baby shower was raving about it (and they didn’t even know that it was healthy!) You should have seen the look on their face when I told them that there was no refined sugar, butter or condensed milk in it.

This is just proof t desserts can be made with whole ingredients and still be just as, if not more delicious than unhealthy recipes!

EASY Pumpkin Sticky Bun Fudge

I didn’t even tell them that it was paleo and vegan too, mostly because they don’t know what that means! Whether you are vegan, paleo, a conscious eater or neither, you will love this Pumpkin Sticky Bun Fudge!

adapted from This Recipe from Be Whole Be You

EASY Paleo Pumpkin Sticky Bun Fudge

Print Recipe

Prep Time 10

Freezing time 2

Total Time 2 10

Servings 16 pieces

Ingredients

1 cup almond butter
1/4 cup coconut oil melted
1/3 cup maple syrup
1/4 cup pumpkin puree
1/2 tsp vanilla
1 tsp pumpkin pie spice
1/4 cup pecans chopped
Topping
1/4 cup pecans
2 tbsp maple syrup

Instructions

Mix all ingredients( except topping) in a large glass bowl and add to a 9x9 pan and place in freezer for about 2 hours or until firm
Mix topping ingredients together and serve on top of fudge

[Tweet “Healthy Pumpkin Sticky Bun Fudge, Say what? Yea it’s amazing”]

What’s your favorite pumpkin dessert?

An InLinkz Link-up

Linking up with Laura for Strange but Good!

Paleo Apple Pie Breakfast Pizza

October 18, 2015 by Bethany And Rachel 47 Comments

Looking for a healthy and filling breakfast? Make this Paleo Apple Pie Breakfast Pizza! Its gluten-free, grain-free, dairy-free and vegan-friendly!

So if you can’t tell already, I may have an obsession with making breakfast pizzas #sorrynotsorry. Hey, when you create a recipe that you’re super proud of, why not make more than one variation of it?

It all started with fresh summer zucchini, and the idea of creating a zucchini bread breakfast pizza.

Then it transitioned into a fall-inspired pumpkin bread version. Then it led to an apple variation because apples are just are cool and popular as pumpkin is.

And you can never go wrong with a single-serving pizza for breakfast. I repeat: SINGLE SERVING! Aka, no sharing needed! And its not like you will want to share after one bite, and if you want to, you’re crazy.

Apple Pie Breakfast Pizza

If you’ve been living under a rock you probably haven’t realized that apples are totally in style now and there available everywhere.

So when life gives you apples, make this Apple Pie Breakfast Pizza!

Paleo Apple Pie Breakfast Pizza

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 1 serving

Ingredients

2 Tbsp. coconut flour
1/8 tsp. pumpkin pie spice
1/2 cup grated apple I used honey crisp
1 egg beaten (or flax egg for vegan option)
1/8 tsp. vanilla extract
1/2 Tbsp. pure maple syrup
TOPPINGS
1/4 cup greek yogurt or coconut yogurt
1/4 cup thin apple slices
1 Tbsp. raisins
2 Tbsp. chopped pecans

Instructions

Preheat oven to 350 degrees.
Mix all ingredients together in a bowl.
Layer parchment paper on a cooking sheet and spread out mixture into a pizza crust.
Bake for 15-17 minutes, or until done.
Top with toppings.
Enjoy!
Adapted from my Zucchini Bread Breakfast Pizza

[Tweet “Need something sweet and healthy for breakfast? Make this #cleaneating Apple Harvest Breakfast Pizza! #vegan #paleo”]

Want more breakfast pizza recipes?

Paleo Pumpkin Bread Breakfast Pizza

Paleo Zucchini Bread Breakfast Pizza

Whats your favorite single-serving breakfast recipe? Link it below!

Don’t forget to follow Athletic Avocado on Facebook, Instagram, Pinterest and Twitter!

Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday!1

Desserts

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

Ingredients

Instructions

Want More Gingerbread Recipes???

Pin For Later!

Paleo Gingerbread Coffee Cake

Ingredients

Instructions

Pin for Later!

Pumpkin Spice S’mores Cookies {Gluten-Free + Vegan!)

Ingredients

Instructions

Want more Healthy Holiday Cookies???

Make Sure You Pin for Later!!!

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Ingredients

Instructions

Like This Recipe? Pin For Later!

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Post and Pictures updated 8/22/18*

2 minute Paleo Pumpkin Pecan Sticky Bun

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EASY Flourless Apple Pecan Muffins

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EASY Pumpkin Sticky Bun Fudge

EASY Paleo Pumpkin Sticky Bun Fudge

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Apple Pie Breakfast Pizza

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