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Wife Mama Foodie

Making Healthy Taste Good

Dessert

March 8, 2021

Chocolate Chip Coconut Oat Bars

These chocolate chip coconut oat bars are made with healthier ingredients and are free of gluten, dairy, and refined sugar!

Chocolate Chip Coconut Oat Bars | Free of Gluten, Dairy, and Refined SugarThere’s nothing like the fragrance that comes from a sweet treat baking in the oven. It’s as if the aroma brings instant happiness to all who breathe it in. Do you remember the last time you were depressed while awaiting a delicious batch of cookies or brownies to finish baking? I surely don’t. 😉

Chocolate Chip Coconut Oat Bars | Free of Gluten, Dairy, and Refined SugarChocolate Chip Coconut Oat Bars | Free of Gluten, Dairy, and Refined SugarThese bars are made a little heartier thanks to rolled oats and shredded coconut. They’re also free of refined sugar (aside from the chocolate), dairy, and gluten.

What I like about bars is that they’re almost like cookies, but with a lot less fuss. You can throw the dough into the pan and have almost a half and hour while they bake away to work on something else.

Chocolate Chip Coconut Oat Bars | Free of Gluten, Dairy, and Refined SugarOne bowl, one pan, made with healthier ingredients and they’re delicious! I really can’t think of a reason why you shouldn’t make these chocolate chip coconut oat bars! Enjoy! 🙂

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Chocolate Chip Coconut Oatmeal Bars


★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Total Time: 35 mins
  • Yield: 16 bars 1x
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Description

These chocolate chip cookie bars are made with healthier ingredients and are free of gluten, dairy, and refined sugar!


Ingredients

Scale
  • 2 cups rolled oats, divided
  • 1 cup gluten-free measure for measure flour blend or unbleached all-purpose flour
  • 1 cup unsweetened shredded coconut
  • 1 cup coconut sugar or brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup melted coconut oil or melted butter
  • 2 flax eggs or regular eggs (2 tablespoons ground flax seed combined with 6 tablespoons water)
  • 1/4 cup milk of choice (I used almond milk)
  • 1 cup chocolate chips, plus more to sprinkle on top

Instructions

  1. Preheat oven to 350ºF. Line an 8×8 pan with parchment or grease well and set aside.
  2. Take 1 1/2 cup of the rolled oats and grind in a coffee grinder or food processor to make oat flour. Place the oat flour into a large mixing bowl, along with the last 1/2 cup of whole oats, all-purpose flour, shredded coconut, sugar, baking soda, and salt. Mix together well and then stir in oil, flax eggs, and milk.
  3. Pour batter into the prepared pan and spread across evenly. Sprinkle extra chocolate chips over the top and place in preheated oven. Bake for 20–25 minutes or until the center is set and the top of the bars are golden brown. Don’t overbake.
  4. Remove from the oven and let cool thoroughly before cutting into bars. Store leftover bars in an airtight container in a cool place. Makes 9–12 servings.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Chocolate Chip Oat Bars

Chocolate Chip Oat Bars

Pumpkin Chocolate Chip Oat Bars

Pumpkin Chocolate Chip Oat Bars

Double Chocolate Zucchini Bars

Double Chocolate Zucchini Bars

 

March 14, 2020

Simple Homemade Apple-Blackberry Pie

This simple homemade apple-blackberry pie is a twist on a classic apple pie with sweet, juicy blackberries added! It’s refined sugar free with dairy and gluten free options included.

Simple Apple-Blackberry PieHappy Pi(e) Day! We celebrated 3.14 with one of our favorite desserts, a simple Apple-Blackberry Pie! My hubby’s favorite dessert is apple pie, while my son’s favorite pie is blackberry. Consolidating these two flavors together into a simple pie is nothing short of amazing. It’s definitely one of our go-to’s because it’s the best of both worlds—tender apple layers with big, juicy berries in between. You get the flavor of both apple and berries without the overwhelming amount of seeds, which blackberry pies are infamous for.

Pie making is definitely a labor of love. Making the crust, peeling & chopping fruit…let’s be honest, it’s time consuming. But when you pull the finished product out of the oven with its golden crust and juices bubbling over, there’s just something gratifying about the fact that you just turned flour, water, and fruit into a delicious, rustic masterpiece.

Simple Apple-Blackberry PieSimple Apple-Blackberry Pie
I got a little fancy with the braided lattice crust on this simple homemade apple-blackberry pie, but a regular lattice crust is muuuuch easier and similarly beautiful. If you don’t care to fuss over crust, you can even lay a whole sheet of pastry on top, cut a few slits for the steam, and call it a day.

Simple Apple-Blackberry PieWhichever method you choose, this simple homemade apple-blackberry pie makes a beautiful presentation and the perfect after-dinner treat. Serve plain, or if you’re feeling extra indulgent, a scoop of vanilla bean ice cream makes a fantastic addition. Enjoy, friends!

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Apple-Blackberry Pie with Braided Lattice Crust


  • Author: Joscelyn Abreu
  • Total Time: 1 hour 5 mins
  • Yield: 9-inch pie 1x
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Description

This is a delicious twist on a classic apple pie. Juicy berries complement the apples nicely and makes the filling a beautiful color! Refined sugar free with dairy and gluten free alternatives included.


Ingredients

Scale
  • double pie crust recipe (see below)
  • 2 tablespoons butter or coconut oil (for vegan version)
  • 5 cups apples, peeled, cored, and sliced (can use a tart apple, like granny smith, or sweet apples, like gala, honeycrisp, or jonagold.)
  • 2 heaping cups blackberries or other berry of choice
  • 1/2 cup coconut sugar or pure cane sugar (can use more or less depending on how sweet your fruit is)
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon
  • dash of ginger
  • pinch of salt
  • 1 tablespoon lemon juice

Double Pie Crust: (click HERE for gluten-free version)

  • 2 2/3 cups all-purpose flour
  • 1 cup cold butter or cold vegetable shortening
  • 1 tablespoon honey, coconut sugar, or pure cane sugar
  • 1/2 teaspoon salt
  • 6–10 tablespoons ice cold water
  • 1 egg beaten with 1 teaspoon water, optional

Instructions

Pie Crust:

  1. Place flour, butter or shortening, sweetener, and salt into a food processor and pulse until fat is broken up into small pieces and mixture is crumbly. Slowly add water a tablespoon at a time and pulse until mixture begins to hold together. More or less water may be needed depending on the humidity in your area.
  2. Divide dough into two equal portions and shape each into a round, flat disc. Wrap in plastic wrap and refrigerate while you prepare the filling.

Filling:

  1. Melt butter or coconut oil in a large pan or pot over medium heat. Add apple slices and sauté for 2-3 minutes, or until they begin to soften. Stir in berries.
  2. In a small bowl, stir together coconut sugar, cornstarch, & spices. Add sugar mixture to the fruit and continue to cook until sugar is dissolved and juices begin to thicken, an additional 2-3 minutes. Remove from the heat and stir in lemon juice. Set aside while you prepare your crust.

Roll Crust:

  1. Take one pastry disc out of the refrigerator and place on a lightly floured surface, a counter lined with plastic wrap, or a large piece of parchment paper.
  2. To make braided lattice: This method requires patience, but makes a pretty presentation. You can just make a regular lattice crust with strips of dough or top with a whole piece of dough and cut slits into the top, if you’re pressed for time. Roll dough into a large rectangle and cut about 1/4-inch strips using a long ruler or edge of something straight. Take 3 strips of dough and pinch together at the top. Carefully braid the strips together, the way you would braid hair. Set aside and braid remaining strips. Refrigerate until ready to use.
  3. Preheat oven to 375F. Roll dough into a large 11-12″ circle. If it gets too sticky, place a piece of parchment paper on top and roll over the parchment.
  4. Carefully transfer to a 9-inch pie plate and gently fit dough into the pan. Trip edges and tuck under to make a neat crust edge.
  5. Scoop filling out into the bottom crust. If making a lattice crust, weave strips alternately over and under to make the basket-weave pattern. If you need a visual, I found this tutorial helpful. To make a braid, cut 3 pieces of dough about 1/8″ thick. Pinch the top of the three strands to seal and then carefully begin braiding, just like you would hair. Pinch the ends to close.
  6. Trim edges and flute or press with the back of a fork. Brush the top with egg wash, if using. This helps to make the crust golden brown.
  7. Place pan onto a baking sheet and place the baking sheet onto the middle rack of the preheated oven. I like to lay a piece of foil on top of the pie for the first 20 minutes or so to keep it from getting too brown.
  8. Bake for 55-65 minutes, or until crust is golden brown and filling is bubbly. Let cool thoroughly before slicing. I find it easier to slice when made the day before. Can be left at a cool room temperature for 1-2 days, but I would refrigerate after that.
  • Cook Time: 65 mins
  • Category: Dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Blueberry Pie with Purple Berry Crust

Blueberry Pie with Purple Berry Crust

Mini Berry Galettes

Mini Berry Galettes | Vegan Friendly, Refined Sugar Free with Gluten Free Option

Mixed Berry Slab Pie

Mixed Berry Slab Pie | Vegan friendly and Refined Sugar Free with Gluten Option

This simple homemade apple-blackberry pie post may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support! 

February 19, 2020

Chocolate Lava Mug Cake

Single serving chocolate lava mug cake ready to eat in just a few minutes! It’s vegan friendly and free of dairy and refined sugar with a gluten-free option as well! (Recipe and photos updated Feb 20′)

Chocolate Lava Mug Cake | Vegan and Refined Sugar Free with Gluten Free OptionI don’t know about you, but there are some days (and nights ☺️) I just crave something chocolatey. I’m not the type to keep a chocolate bar stashed away, like some do.. hard chocolate just isn’t my idea of an indulgence, but a fudgy “baked” treat on the other hand, I truly have a weak spot for! 😋

My daughter or I will usually make a little cake or pan of brownies for us all to enjoy. However, there are days I just don’t feel like making a fuss. With two driving teens, who often have plans, there are beginning to be less times we’re all at home together. Those days a simple mug cake is the perfect option.

Chocolate Lava Mug Cake | Vegan and Refined Sugar Free with Gluten Free OptionMug cakes are single serving desserts that can be made in just a few minutes using a microwave. Although I have several mug cakes here on the blog, this chocolate lave mug cake is one of my faves! It’s a chocolate cake with a fudgy gooey center, and it can be ready to eat in under 5 minutes!

This cake is vegan friendly and free of refined sugar, with a gluten free option included as well! I use coconut sugar, but you could also use pure cane sugar or maple syrup. The recipe calls for 2 tablespoons of coconut sugar per cake, but as coconut sugar isn’t as sweet as regular sugar, you may need an extra 1/2-1 tablespoon if you prefer sweet cakes.

Chocolate Lava Mug Cake | Vegan and Refined Sugar Free with Gluten Free OptionChocolate Lava Mug Cake Overhead | Vegan and Refined Sugar Free with Gluten Free Option
Chocolate Lava Mug Cake Bite | Vegan and Refined Sugar Free with Gluten Free OptionMy mug just isn’t complete without a handful of fresh berries! If I happen to have a can of coconut cream in the fridge, a dollop of coconut whipped cream is also a delicious addition!  

You could be digging into chocolate heaven in a matter of minutes! So what are you waiting for?! Go and get your mug cake on! ❤️🍫

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Chocolate Lava Mug Cake


★★★★★

5 from 2 reviews

  • Author: Joscelyn Abreu
  • Total Time: 3 mins
  • Yield: 1 serving 1x
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Description

Single serving chocolate lava cake ready to eat in just a few minutes! It’s vegan friendly and free of dairy and refined sugar with a gluten-free option as well!


Ingredients

Scale

Chocolate Mug Cake:

  • 1/4 cup of unbleached all-purpose flour – for gluten-free use 2 tablespoons Gluten Free Flour Blend + 2 tablespoons super fine blanched almond flour
  • 1 tablespoon cocoa powder
  • 2 tablespoons coconut sugar or pure cane sugar
  • 1 tablespoon mini chocolate chips (use dairy-free if needed)
  • pinch of salt
  • 1/4 cup unsweetened almond milk or milk of choice
  • 1 tablespoon olive oil or vegetable oil
  • fresh berries, optional
  • coconut whipped cream, optional (recipe below)

Coconut Whipped Cream:

  • 2 tablespoons coconut cream from a refrigerated can of full fat coconut milk or coconut cream
  • 1/2 teaspoon pure maple syrup, honey, or other sweetener of choice

Instructions

Chocolate Mug Cake:

  1. In a large mug, combine together flour(s), coconut sugar, cocoa powder, chocolate chips, and salt. Stir in milk and oil until well incorporated.
  2. Place the mug in the microwave and heat on 50% power for 1–2 minutes. If you can’t change the settings of microwave, heat for 45 seconds to one minute. Check often to avoid overcooking; more or less time may be needed, depending on your microwave.
  3. The cake should be mostly cooked with a pocket of chocolate sauce in the middle. If the cake is too gooey for you, heat in 15 second intervals until it’s cooked to your liking. It doesn’t contain eggs so there is no harm eating it gooey. I like to top my lava cake with coconut whipped cream and fresh berries. Makes 1 serving.

Coconut Whipped Cream:

  1. Place cold coconut cream and honey/maple syrup in a small bowl. Use a small whisk or fork to beat until thick and creamy.
  • Prep Time: 2 mins
  • Cook Time: 1 min
  • Category: Dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Healthier Vanilla Mug Cakes

Healthier Vanilla Mug Cakes

Blueberry Muffin Mug Cake

Blueberry Muffin Mug Cake

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes 

This post may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!

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September 26, 2017

Simple Apple Galette

This apple galette is simple to make and makes a pretty presentation! If you can’t find pink pearl apples, just use your favorite pie apples instead!

Simple Apple Galette | Dairy & refined sugar free with a gluten-free option and vegan friendly!
It’s finally fall time! I know I said I was bummed that summer had ended, but the official start of fall brought on a new level of excitement for all the yummy autumn foods—hot drinks, hearty soups, and apple cinnamon and pumpkin errrrrythang! I even got on my chunky knit socks and am bundled up in a cozy blanket as I type this…sure it’s 80 degrees out and the air conditioner is blasted on high, but whatevs. The heat hasn’t stifled my enthusiasm just yet.

…

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May 10, 2017

Honey Yeast Doughnuts

Honey sweetened yeast doughnuts that can be baked or fried. Gluten and dairy-free alternatives are also included! 

Honey Yeast Doughnuts | Gluten and dairy free variation included!
I’m a sucker for a hot doughnut. Bread in general is my weakness, but there’s just something special about the occasional treat of fried dough doused in a sweet glaze. Yum. 

We have a Krispy Kreme down the street from our house so we often pass it while out running errands. My son, Caleb, just happens to love doughnuts more than I do, so whenever that “hot and ready” sign is on, we’re done for! 

I make baked doughnuts all the time, but rarely make the fried ones, because we all know fried foods should only be enjoyed occasionally. I actually tried this recipe both fried and baked and they’re really good both ways, although the fried doughnuts tasted more authentic. The dough is only lightly sweetened with honey to cut down on the refined sugar and, depending on which glaze you choose, could actually be made totally refined sugar free as well!

Honey Yeast Doughnuts | Gluten and dairy free variation included!…

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October 20, 2016

Mixed Berry Cheesecake Pizza

This mixed berry cheesecake pizza has a honey sweetened pizza dough topped with mixed berries and a cheesecake sauce. The recipe includes several pizza crust options, including a spelt and gluten-free option.

Mixed Berry Cheesecake Pizza
Over that past few years, our family has strived to eat healthier. We cut back on eating out, we began using mostly unrefined sweeteners, we quit buying sugary drinks and processed snacks, and cut out most dairy. 

Every once in awhile we splurge on pizza because who doesn’t love a good pizza every now and again?! Although I already have several pizza recipes listed here on the blog, including dessert pizzas, this Berry Cheesecake Pizza was definitely a worthy addition. You’ll just have to make it and see for yourself! 

Mixed Berry Cheesecake PizzaMixed Berry Cheesecake Pizza
Mixed Berry Cheesecake Pizza
I made this pizza over the summer when the markets were overflowing with berries and the sales were too good to pass up. Unfortunately, the season ended before I had the opportunity to share the recipe. I planned to save it for next year, but after posting a pic on Instagram a few days ago, it got more attention than expected; it was even featured on the Food and Wine page! I had a lot of inquires and my site blew up with people searching for a recipe that wasn’t there. I decided to go ahead and share, whether it’s still berry season or not 🙂

Mixed Berry Cheesecake Pizza
I included several crust variations below—a gluten-free, whole grain, and regular wheat recipe. You can also make this dairy-free by using a vegan cream cheese. Enjoy, friends!

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Mixed Berry Cheesecake Pizza


  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 8 slices 1x
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Description

Honey sweetened pizza dough topped with mixed berries and a cheesecake sauce. Several pizza crust options, including a spelt and gluten-free option. Can easily be made vegan.


Ingredients

Scale
  • pizza dough (Honey Wheat Crust, Spelt Pizza Crust, or Gluten Free Crust (contains egg))
  • 8 oz. regular or vegan cream cheese, room temperature
  • 2–3 tablespoon honey, maple syrup, or sugar, to taste (may need more for fruit)
  • 2–4 tablespoons milk of choice or water
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon orange zest
  • 3–4 cups mixed berries, washed and larger berries sliced
  • 1–2 teaspoons turbinado sugar, optional

Instructions

  1. Preheat oven to 500F. Whichever pizza dough recipe you choose, use 2-3 tablespoons of honey/maple syrup/sugar instead of 1.
  2. After the dough has rested the first time for 20-30 minutes, place onto a sheet of parchment paper and shape into a large round circle. Carefully fold 1-inch of the entire border over to create a crust. Sprinkle crust with turbinado sugar (optional) and then set aside to rise while you prepare the cheesecake filling.
  3. Place softened cream cheese into a medium mixing bowl and beat with a mixer until smooth. Add honey and then begin adding milk/water 1 tablespoon at a time, until mixture is creamy and spreads easily with an offset spatula.
  4. Mix in lemon juice and zests. Taste and adjust sweetness as needed.
  5. Slice any large berries—strawberries into 1/4-inch slices and big blackberries in half. If fruit is tart, mix with 2-3 tablespoons of sweetener. Place half of the berries evenly onto the pizza dough. If you want a more juicy filling, roughly mash the berries before spreading on the dough.
  6. Top with cream cheese mixture and then scatter remaining berries over the cheesecake filling.
  7. Bake in preheated oven for 15-20 minutes or until crust is golden brown. Bake time will depend on how thick your pizza dough is.
  8. Remove from the oven and let cool slightly before cutting. If your fruit is tart, you can drizzle more honey across the top. Makes about 8 slices.
  • Cook Time: 20 mins
  • Category: Dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Very Berry Brownie Pizza

Very Berry Brownie Pizza | Gluten and Dairy Free | Wife Mama Foodie

Healthier Tropical Fruit Pizza

Healthier Tropical Fruit Pizza | Gluten, Grain, and Dairy Free; Paleo and Vegan Friendly | Wife Mama Foodie

Mini Mixed Berry Pavlovas

Mini Mixed Berry Pavlovas | Gluten and Dairy Free | Wife Mama Foodie

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June 28, 2016

Mixed Berry Slab Pie

Mixed Berry Slab pies are similar to regular pies, but made in a big baking sheet. They’re easier to slice and great for a crowd. The crust on this mixed berry slab pie is made with coconut oil and the filling is sweetened naturally with orange juice and honey/maple syrup. It’s very delicious! Can also be adapted to be vegan friendly.

Mixed Berry Slab Pie | Gluten and Dairy FreeMy son is a big fan of berry pie. He even requested one in lieu of a cake for his birthday one year. Each summer when delicious berries are in abundance, I make him his favorite pie which he usually likes to top with a scoop of vanilla ice cream. As usual, he scarfs it down within the minute and quickly makes his way back for seconds. I usually give in to his second helping and then cover and put the pie away so that it lasts longer than 10 minutes. I mean I did just spend hours in the kitchen making it!

Since 4th of July is right around the corner, I decided to make a mixed berry slab pie which easily feeds a crowd. They’re very similar to regular pies but made in a big sheet pan and are cut into squares instead of triangular slices. This makes it much easier to serve and less messy too since the pie is shallow. Instead of a rolling a big sheet of dough for the top, I decided to cutout festive stars for the holiday, although any shape would work. You could even make a lattice crust for the top if you want to get fancy!

Mixed Berry Slab Pie | Vegan, refined sugar free, dairy free. Gluten-free variation included.  Mixed Berry Slab Pie | Vegan, refined sugar free, dairy free. Gluten-free variation included. Mixed Berry Slab Pie | Vegan, refined sugar free, dairy free. Gluten-free variation included. The filling was a combo of fresh mixed berries sweetened naturally with orange juice and honey/maple syrup. Since fresh berries don’t always get hot enough to burst in the oven, sometimes the filling doesn’t get saucy enough for my taste. For this reason I made a thick berry filling by cooking part of the berries on the stove with some starch before mixing in the rest of the fresh whole berries. This ensures that the final filling is nice and thick, yet still has bites of whole berries.

Mixed Berry Slab Pie | Vegan, refined sugar free, dairy free. Gluten-free variation included.
Mixed Berry Slab Pie | Vegan, refined sugar free, dairy free. Gluten-free variation included.
Mixed Berry Slab Pie | Vegan, refined sugar free, dairy free. Gluten-free variation included. Before baking the mixed berry slab pie, I brushed all of the exposed dough with an egg wash and then sprinkled a bit of turbinado sugar on top. The egg wash gives the crust a nice golden color, but is totally optional. Keep in mind though, without the egg most of the crust will stay light in color.

Mixed Berry Slab Pie | Vegan, refined sugar free, dairy free. Gluten-free variation included. This berry slab pie was so good, y’all! The crust was perfectly tender, the filling wasn’t too sweet and the hint of citrus complemented the berries really well. We topped our squares with a bit of whipped coconut cream, but it would be great with vanilla ice cream or by itself with a big glass of almond milk (my fave!). I hope you enjoy this berry slab pie as much as we did! If you make this, be sure to tag me and #wifemamafoodie on Instagram so I can see your pies! Seeing your creations makes me so happy!

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Mixed Berry Slab Pie


  • Author: Joscelyn Abreu
  • Yield: 20 servings 1x
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Description

Slab pies are similar to regular pies, but made in a big baking sheet. They’re easier to slice and great for a crowd. This crust is made with coconut oil and the filling is sweetened naturally with orange juice and honey/maple syrup. It’s very delicious! Can be adapted to be vegan friendly.


Ingredients

Scale

Pie Crust: (gluten-free variation below)

  • 5 cups all purpose flour
  • 2 teaspoons salt
  • 2 cups shortening or butter
  • 2 tablespoons honey or sugar
  • 1/2–1 cup ice cold water, a little more may be needed

Egg Wash: (omit if vegan)

  • 1 egg
  • 1 tablespoon water
  • 1–2 tablespoons turbinado sugar, optional

Berry Filling:

  • 8 cups mixed berries, divided (I did 5 cups of blueberries & blackberries and 3 cups mixed raspberries, blackberries, and strawberries)
  • 1/2 cup maple syrup, honey or a combo of both, or more to taste (can also use cane sugar)
  • 1/2 cup orange juice
  • 5 tablespoons cornstarch or arrowroot
  • pinch of salt

*Gluten-Free Crust:

  • 4 3/4 cups all purpose 1 to 1 gluten-free flour
  • 1/4 cup tapioca flour (tapioca helps with the elasticity, but can also use additional gf all-purpose flour)
  • 2 teaspoons salt
  • 2 cups palm shortening, grass-fed butter or a combo of both
  • 2 tablespoons honey or sugar
  • 1 1/2 tablespoons distilled white or apple cider vinegar
  • 2 eggs (Helps dough hold together. Can omit, but dough will be more crumbly. Extra water will be needed if omitted.)
  • 1/3 – 2/3 cup water ice cold water, a little more may be needed

Instructions

Regular Pie Crust:

  1. Combine the flour and salt in a large mixing bowl. Add the palm shortening or butter and mix in with a pastry blender until mixture is crumbly and no large clumps of oil are left. Mix in the sweetener and add water slowly, adding just enough to make dough soft and flexible but not wet. If dough is crumbly when you roll it out, it needs more water. Continue to add water until dough is nice and pliable.
  2. Chill for 30 minutes to overnight. Before rolling, remove dough from the fridge and let sit for 10-15 minutes on the counter.
  3. Take 1/2 of the dough and roll it between two pieces of parchment paper or plastic wrap to keep it from sticking to the pin. Roll it 2–3 inches larger than your pan. Since we’re using a 10x15x1-inch baking sheet (could also use a 12x17x1) try to roll it into a 13–18 inch (ish), 1/8 inch thick rectangle. If it’s larger that’s okay. We’ll need to use the leftover scraps for the top.
  4. If you rolled dough on parchment paper, use the paper to invert the dough into the pan and press the dough against the sides and into the corners of the pan. Add scraps of dough to any areas that may be short and press together. Trim the edges and add extra dough to the reserved half. Refrigerate the dough in the pan while preparing the filling.

*Gluten-Free Crust:

  1. Combine the flours and salt in a large mixing bowl. Add shortening or butter and blend into the flour with a pastry blender until mixture is crumbly and no large clumps of fat are left. Mix in the sweetener, vinegar, and the egg. Add water slowly, adding just enough to make dough soft and flexible but not sticky.
  2. Divide dough in half, cover and refrigerate for 10 or 15 minutes. Roll larger half in between two pieces of parchment paper or plastic wrap into a 1/8-inch rectangle 2-3 inches larger than your pan. Since we’re using a 10x15x1-inch baking sheet (could also use a 12x17x1) try to roll it into a 13–18 inch (ish), 1/8 inch thick rectangle. If it’s larger that’s okay. We’ll need to use the leftover scraps for the top.
  3. Place the rolled dough into the pan and press the dough against the sides and into the corners of the pan. Add scraps of dough to any areas that may be short and press together. Trim the edges and add extra dough to the reserved half. Refrigerate the dough in the pan while preparing the filling.

Filling:

  1. Place 5 cups of the berries into a large saucepan along with the 1/2 cup honey/maple syrup. (Since raspberries and strawberries are more delicate, I usually leave those out. But it doesn’t really matter either way) Combine orange juice with the cornstarch and a pinch of salt and stir into the berry mixture. Turn the heat up to medium-high, cover with a lid and allow the berries to come to a simmer, stirring occasionally. Continue to cook for a few minutes, until the mixture begins to thicken. Use a wooden spoon to break up some of the berries and release their juices. Remove from the heat and stir in remaining 3 cups of berries (You can also reserve some to put over the top of the filling). Let mixture cool while cutting out the shapes for the top. Add additional sweetener, if necessary, to suit your taste.

Preparing the pie:

  1. Preheat oven to 375F. Roll out the remaining dough about 1/8-inch thin. Use *cutters of your choice to cut out as many shapes as possible (cut close together) and place them on a pan lined with parchment paper.
  2. Gently re-roll the scraps one more time and cut as many shapes out as possible. Keep in mind, the more you work with the dough (with all-purpose flour) it can cause too much gluten to develop creating a tough dough. If you don’t want to cut out shapes, you can make a lattice top or roll out another full sheet to cover the entire pie. If you cover the top with a full crust, be sure to cut slits in the dough to release steam.
  3. After you have cut out all of the shapes for the top, it’s time to assemble the pie.
  4. Take your pan of crust out of the refrigerator. Pour filling into the crust and place cutouts onto the filling in any manner you choose.
  5. Beat together 1 egg with 1 tablespoon of water. Brush egg wash onto all exposed parts of the pie crust—the cutouts and along the edges. Sprinkle with turbinado sugar. Keep in mind that if you don’t top with egg wash, the pie crust won’t brown much.
  6. Place pan into the oven on the middle rack and bake for 40-50 minutes. Check the crust after 25-30 minutes and cover any areas that may be getting too brown with aluminum foil. Bake just until until filling is bubbly and crust is golden brown.
  7. Remove and let cool completely before cutting into squares.

***NOTES:

  1. I got the Wilton Star Cutters from Michaels craft store in the cake decorating section.
  2. Gluten-free flour blends vary and so will the results. Keep in mind it’s not as elastic as regular all-purpose flour and can break apart easily. I recommend a mix with xanthan gum to help with the elasticity, but it’s not required. The egg and butter both help to keep the dough together better. I’ve tried gluten-free flour with all coconut oil and no egg and the crust is still delicious, just more crumbly.
  3. You can easily half the recipe to make a deep dish pie in a regular pie pan.
  4. I like the mixture of berries, but you can choose to use all blueberries or blackberries instead.
  5. If dough begins to crumble when rolled out, that means it’s too dry and more cold water needs to be incorporated into the dough.
  6. You can use different shaped cutters to make the dough for the top, but I don’t recommend using tiny cut-outs (1-inch cutters) as they can burn easily. Feel free to also cut long strips for a lattice top or cut out another large rectangle to put a full top crust on the pie. Just remember to cut slits across the top for the steam to escape.
  7. The egg wash gives the dough a glossy golden brown finish. You can also use cream or leave it plain, but crust will stay a light color.
  • Category: Dessert

Did you make this recipe?

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December 14, 2015

Coconut Sugar Chocolate Chip Cookies

Coconut Sugar Chocolate chip cookies! Recipes for: all-purpose flour, gluten-free, and vegan/paleo. Makes a great cookie in a jar to give away!

Coconut Sugar Chocolate Chip Cookies | Includes gluten-free, vegan/paleo, and gift in a jar options. Chocolate chip cookies are on up there on the list of my favorite things to eat. I mean, it is a pretty lengthy list, but they’re on there! They’re also my go-to dessert when I can’t think of anything else to make—chocolate chip cookies are classic, delicious, and just about everyone loves them! 

I haven’t made them much lately though, because most of my old recipes call for a ton of brown and white sugar and are actually a little too sweet for me now. I’ve been meaning to try them with one of my new favorite sweeteners, coconut sugar, and I was finally able to take an afternoon to test some recipes. These coconut sugar chocolate chip cookies turned out so moist and delicious, and may just be my new favorite cookie!

Coconut Sugar Chocolate Chip Cookies | Includes gluten-free, vegan/paleo, and gift in a jar options.
I did a bunch of recipe testing, making them with regular all-purpose flour, a 1-to-1 Gluten-Free Flour, and Almond Flour. I also tried them with butter and with coconut oil, with eggs and without. The cookies in the photos above are as follows from left to right: 1) with all-purpose flour, eggs, and butter 2) with gluten-free flour, eggs, and butter 3) with almond flour/arrowroot, no eggs, coconut oil. 

  1. The first coconut sugar chocolate chip cookie made with regular all-purpose flour turned out the most like the traditional, big and chewy chocolate chip cookies that I love to eat. Using an extra egg yolk instead of the whole egg keeps these moist and chewy.
  2. The dough made with gluten-free flour was a little crumbly at first and required a splash of water to make the dough hold together. They baked up thick and puffier than the other cookies and had a soft, moist interior. These were my daughter’s favorite 🙂 
  3. The last cookie was made with a combo of grain-free flours. I used blanched almond flour and arrowroot starch to help hold the almond flour together and give the cookies a bit of a chew. I used coconut oil instead of butter and instead of eggs I used a few teaspoons of water to help the dough bind together. These spread a bit more during baking and had a deliciously crisp exterior. They were still soft on the inside and had a slight nutty flavor that I thought was quite nice. My husband couldn’t get enough of this variation and my son, of course, liked them all! 😂 The recipe for all three variations are included below.

Coconut Sugar Chocolate Chip Cookies | Includes gluten-free, vegan/paleo, and gift in a jar options.
Coconut Sugar Chocolate Chip Cookies | Includes gluten-free, vegan/paleo, and gift in a jar options. These can easily be layered in a jar and given away as gifts! Simple instructions + free printable gift tags included below! 

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Coconut Sugar Chocolate Chip Cookies


  • Author: Joscelyn Abreu
  • Total Time: 15 mins
  • Yield: 2 dozen 1x
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Description

Chocolate chip cookies made with coconut sugar! Includes the recipes for 3 varieties—all-purpose flour, gluten-free, and vegan/paleo. Also makes a great gift in a jar to give away!


Ingredients

Scale

CHOOSE EITHER ONE OF THE TWO RECIPES!

    Regular & Gluten-Free Flour Option 1:

    • 1 cup Coconut Palm Sugar
    • 2/3 cup melted butter or Coconut Oil, cooled
    • 1 egg + 1 egg yolk
    • 2 cups Unbleached All-Purpose Flour OR a gluten-free one for one replacement flour (I used Bob’s Red Mill 1-to-1 Baking Flourone !important; margin:0px !important;” />)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 cups Chocolate Chips
    • 1 teaspoon Pure Vanilla Extract

    OR

      Vegan & Paleo Friendly Option 2:

      • 1.5 cups blanched Almond Flour
      • 1/2 cup Arrowroot Starch
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1/2 cup Coconut Palm Sugar
      • 1 cup dairy-free Semi-Sweet or Dark Chocolate Chips
      • 1/4 cup Coconut Oil, softened
      • 1/2–2 tablespoons water (use just enough for dough to hold together)

      Instructions

      Option 1 Directions–Regular & Gluten-Free:

      1. Preheat oven to 350F. Combine the coconut sugar and melted butter/oil in a large bowl. Add egg and egg yolk and mix until combined. Stir in the flour, baking soda, salt, and chocolate chips. If using gluten-free flour, a few teaspoons of water may need to be added if dough is crumbly. Add just enough water to get a soft cookie dough.
      2. Place dough by the heaping tablespoons onto an ungreased or parchment paper lined baking sheet. Bake in the preheated oven for 10-12 minutes, until edges are set. The color of the cookies will appear darker due to the coconut sugar. Let cookies rest for a few minutes on the pan before transferring to a cooling rack to cool completely. Store extras in an airtight container. Yield: about 2 dozen.

      Option 2 Directions–Vegan & Paleo:

      1. Preheat oven to 350F. Combine almond flour, arrowroot, baking soda, salt, coconut sugar, and chocolate in a large mixing bowl. Use a wooden spoon to stir in coconut oil until evenly distributed. Mix in water a little at a time, just until dough comes together. Don’t add too much or cookies will be thin and flat.
      2. Place heaping tablespoons of dough a couple of inches apart on a parchment paper lined baking sheet. Bake in the preheated oven for 10-12 minutes, until center is set and edges are lightly browned. Allow to rest on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. Makes about 2 dozen.
      • Prep Time: 5 mins
      • Cook Time: 10 mins
      • Category: Dessert

      Did you make this recipe?

      tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

      Coconut Sugar Chocolate Chip Cookies | Includes gluten-free, vegan/paleo, and gift in a jar options.

      Chocolate Chip Cookies In A Jar

      You will need:

      • 1–32 oz. jar with lid, washed and thoroughly dried (a 25 oz jar works best for the Vegan/Paleo recipe) 
      • twine or ribbon
      • free printable gift tag (cut out) or instructions written on a homemade tag (copy instructions from tags below)

      Layer Ingredients in the jar as follows:

      -Using Regular or Gluten-Free Flour: 

      • 1 cup coconut sugar
      • 2 cups of either regular all-purpose flour OR a cup for cup gluten-free multi purpose flour (like Bob’s Red Mill 1 to 1) mixed with 1/2 teaspoon baking soda and 1/2 teaspoon salt 
      • 2 cups chocolate chips (semi-sweet or dark)

      Free Printable Gift in a Jar Tags for Chocolate Chip Cookies!

      Download Recipe Tags Here

      -Using Grain-Free (Vegan/Paleo) Ingredients:

      • 1.5 cups blanched almond flour, 1/2 cup arrowroot powder, 1/2 teaspoon baking, and 1/4 teaspoon salt mixed together
      • 1/2 cup coconut sugar
      • 1 cup dairy-free chocolate chips

      Free Printable Gift in a Jar Tags for Chocolate Chip Cookies!

      Download Vegan/Paleo Recipe Tags Here

      A funnel works well to get the ingredients in the jar neatly, but you can also make a cone shape out of parchment paper which will work like a funnel. In between adding each layer, tap the bottom of the jar on the counter so that it settles and makes a flat layer. You can switch or alternate the flour and coconut sugar layer, but I like to add the chocolate chips on the very top, otherwise if you put the chocolate in the middle of the jar, the flour or sugar tends to seep into the crevices of the chips and the layers end up not looking as clean. 

      When adding the chocolate chips to the top, you may need to keep tapping the bottom of the jar on the counter to get all of the chocolate chips to fit. If you have a few chocolate chips that refuse to fit in the jar, that’s okay, you can just eat them..don’t worry, I won’t tell! 🙂

      Put the lid on the jar tightly and tie your tag around the lid. Store jars in a cool place until ready to use. 

      Coconut Sugar Chocolate Chip Cookies | Includes gluten-free, vegan/paleo, and gift in a jar options.

      Coconut Sugar Chocolate Chip Cookies | Includes gluten-free, vegan/paleo, and gift in a jar options.

      This post may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support! 

      August 4, 2015

      Vegan No-Bake Cheesecake with Fresh Fruit

      A creamy, vegan no-bake cheesecake is topped with slices of fresh figs. It’s vegan, paleo friendly, and free of dairy, grains, gluten, and eggs!

      Vegan No-Bake Cheesecake With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!Vegan No-Bake Cheesecake With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!
      Growing up, one of my favorite store-bought treats was fig newtons. I just loved that soft cookie coating with the sweet, crunchy filling! When I saw fresh figs in the store for the first time a while back, I snatched them up quickly and looked forward to getting home and enjoying that taste I remembered as a child.

      Just an FYI, fresh figs do not taste like fig newtons.

      Vegan No-Bake Cheesecake With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!They have more of an earthy, slightly sweet flavor that is very unique on its own. They may not taste like that chewy cookie we remember, but they’re still delicious and always make a beautiful presentation. They were also perfect atop this creamy, no-bake “cheesecake” and the light taste of cinnamon in the filling really complemented it well.

      I refer to this dessert a cheesecake, even though there is nothing “cheesy” in here. The base of this filling is actually made of cashews, but when blended with the other ingredients and then given a “tang” from raw apple cider vinegar and lemon juice, you get everything you love about cheesecake, without the dairy, grains, gluten, or eggs! It’s so delicious and has my picky kids’ stamp of approval, which must say something. They are, after all, my children and are bona fide little foodies! 🙂

      Vegan No-Bake "Cheesecake" With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!
      Now I know figs aren’t the easiest fruit to find at times and even if you can find them, they can be costly. Feel free to substitute another fruit in place of the figs, such as strawberries or kiwi slices, or even just omit the sliced fruit before freezing and just serve with fresh fruit.

      This raw cheesecake sets in the freezer, but you’ll want to give it plenty of time to soften before serving. A slice of popsicle for dessert just isn’t as appealing!

      Vegan No-Bake "Cheesecake" With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!
      If you make this dessert, be sure to tag #wifemamafoodie on Instagram so that I can see your creation! I hope you enjoy this healthier take on cheesecake!

      Are you on social media? Never miss out on new recipes like this one by following me on Instagram, Facebook, Pinterest, and Bloglovin!

      Vegan No-Bake
      Print
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      No-Bake Vegan Fig Cheesecake


      • Author: Joscelyn Abreu
      • Yield: 9-inch cheesecake 1x
      Print Recipe
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      Description

      A creamy, cheesecake-like dessert topped with slices of fresh fruit. It’s no-bake, vegan, paleo friendly, and free of dairy, grains, gluten, and eggs!


      Ingredients

      Scale

      CRUST:

      • 1 cup dried, pitted dates (or dried figsone !important; margin:0px !important;” />)
      • 1 1/4 cups raw walnuts or almonds
      • pinch of salt

      CHEESECAKE:

      • 4 cups raw cashews, soaked overnight in the fridge*
      • 1/2 – 3/4 cup milk non-dairy milk (I used half unsweetened almond and half full-fat coconut milk)
      • 1/2 cup pure maple syrup
      • 1/4 cup melted coconut oil
      • 3 tablespoons raw apple cider vinegar
      • 2 tablespoons fresh lemon juice
      • 2 teaspoons pure vanilla extract
      • 1/2 – 1 teaspoon ground cinnamon, to taste (optional, you can omit if another fruit is used)
      • 8–10 fresh figs, sliced (You can use another fruit, like strawberries or kiwi, or just omit fruit on top for vanilla cheesecake)

      Instructions

      1. *If you are pressed for time, you can soak the cashews in boiling hot water for 1 hour instead.

      CRUST:

      1. In a food processor, combine together the dried dates, nuts, and salt. Pulse until coarsely ground and mixture holds together when pressed. Press into the bottom of a 9-inch springform pan. This mixture is pretty fool-proof so if your mixture is too sticky blend in a few more nuts, if it’s not sticky enough, blend in more dates.

      CHEESECAKE:

      1. Drain soaked cashews and rinse with clean water. Into a clean food processor, add drained cashews, 1/2 cup milk, maple syrup, coconut oil, cider vinegar, lemon juice, and vanilla. Blend together until smooth. Add the extra 1/4 cup milk if your mixture is too thick to blend. If you’re going to add cinnamon, add a little at a time and taste after each addition until you are happy with the flavor.
      2. Pour the creamy filling into the springform pan and spread evenly over the crust. Top with sliced figs, cover the pan with foil and put into the freezer for several hours to overnight.
      3. To serve, carefully remove from the springform pan while frozen and place onto your serving plate. Let sit at room temperature for 10-15 minutes before cutting. If cheesecake is still firm, it’s easier to cut. Run a knife under hot water and dry to help cut through the cold cake. Continue to let cheesecake soften for another 10 or 15 minutes before serving. Store any leftovers in an airtight container in the freezer.
      • Category: Dessert

      Did you make this recipe?

      tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

       

      July 20, 2015

      Flourless Peanut Butter Brownies

      Flourless Peanut Butter Brownies | Gluten and dairy free
      To me, the only thing better than a super thick, fudgy brownie, is a super thick, fudgy peanut butter brownie! Chocolate & peanut butter is one of the best combos in the world…right on up there with peanut butter and jelly, or my other favorite, peanut butter and bananas! Notice the trend??

      These brownies have plenty of peanut buttery goodness in every bite, but if for some reason you can’t have (totally understandable) or don’t like (what’s wrong with you?!) peanut butter, feel free to use your favorite nut butter instead or just omit it altogether for regular fudgy chocolate brownies….

      Read More

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      Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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