Recipes — fall desserts

I live in Southern California, so churros are a reality and a curse. They smell so dang good when that sinnamon is wafting through the air, but is there anything worse for you than sugar-drenched deep fried dough? Cinnamon swirl banana nice cream satisfies some (cause who are we kidding) of that craving with a cool finish. I’ll bite! Vegan/Gluten-Free Makes 2-4 servings Ingredients: Three large bananas, peel left on, ends and stem trimmed ½ cup almond milk ½ teaspoon pure vanilla extract 1 ½ teaspoons ground cinnamon 2 teaspoons granulated stevia, separated Directions: 1) Chop each banana into 3...

Getting a whole banana with the peel on is easiest in a smoothie, and the combination of cocoa powder and coffee makes this my supercharged morning elixir.     Pro tip: Wash whole bananas with Eat Cleaner, trim ends and tops and cut bananas in half, then store in a reusable container or bag so you can easily drop half a banana into your recipes. BOOM! Vegan/Gluten-Free Makes 2 servings Ingredients: 12 oz. unsweetened almond milk 4 oz. brewed coffee 1 frozen banana, peel left on 1 teaspoon ground cinnamon 2 teaspoons unsweetened cocoa powder 1 teaspoon stevia or monkfruit...

Who doesn’t love a warm, delish muffin that crunches when you bite into it? My kids. So that’s why I make these, so no one will have any but me. If you agree, these little morsels are for you, sans the muffin tops. Makes 12 muffins Ingredients: 1/2 cups coconut flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 3 large whole eggs 3 tablespoons extra virgin coconut oil, melted 1/3 cup almond butter 3 medium sized ripe bananas, peels on 1 teaspoon vanilla extract ½ cup walnuts (or walnut pieces), chopped Directions: Preheat oven to 350º...