Why should you make these Venetian Almond-Carrot Cakes?  Well, I’ll just start this off by saying that I’m the kind of person that loves carrot cake so much, I literally served it at my wedding. Seriously, lifelong fan over here. I lived to go eat dinner at Lettuce Souprise You as a little kid, where every meal was topped off with my own giant piece, complete with a frosted carrot on top.

So I approached this recipe development with a pure heart and a desire to bite into a sliver of childhood nostalgia, all the while knowing that my 45 year old body isn’t so forgiving when I eat giant pieces of cake. 

Thankfully, the Italians have been making their own chic little version of carrot cake for centuries. This cake originated around the 1600s within the large Jewish community located in Venice. I just had to modify it to make it gluten and refined sugar free.

Feel Good Vibes

• Carrots bring the beta-carotene, a plant compound the body can convert to vitamin A, supporter of eye health, immune function, and healthy skin.
• Almond flour adds healthy fats, fiber, vitamin E, and minerals, making this a more nutritious choice than a standard white flour cake.
• Olive oil contributes heart-healthy monounsaturated fats that keep the cake moist without relying on butter. 

Ingredient Substitutions

• No gluten free flour: make your own blend:
  • 4 Tbsp + 2 tsp brown rice flour
  • 1 Tbsp + 1 ¼ tsp potato starch
  • 1 Tbsp white rice flour
  • 1 Tbsp tapioca starch
• No almond flour: pecan, hazelnut or pistachio flour
• No fennel seed: sub ½ teaspoon ground anise seed or ground cardamom
• No carrots: sub parsnips
• No muscovado sugar: sub ¾ cup date sugar
• No eggs: sub ½ cup aquafaba (chickpea cooking liquid)
• No orange: sub lemon zest and juice, and add an extra tablespoon of muscovado sugar
• No Greek yogurt: sub ice cream or whipped cream
• No local honey: sub date syrup or pomegranate molasses

Recipe Tips & FAQs

• Toasting your almond flour will give this cake a deeply complex, nutty flavor. Spread it in an even layer on a baking sheet, and bake at 325˚F for 5-10 minutes or until golden brown. Keep a close eye on it, as it can burn quickly!
• If you prefer to make a large cake instead of individuals, I recommend using an 8 inch cake pan. I have tried turning this into a bundt cake, but I wasn’t successful, so I would avoid that.
• I prefer silicone baking molds to metal ones because it is so much easier to get the cakes out of the molds. If you do prefer to use a metal tin, I would employ some paper cupcake liners.

Venetian Almond Carrot-Cakes Serving Suggestions

• Tastes great with homemade Maple Sugar Ice Cream for a composed dessert.
• Make a dessert board and serve it with Chocolate Chinchilla and an Almond Pound Cake.
• Chic dinner party menu:
  • Peach and Tomato Caprese
  • Almond and Parmesan Breaded Flounder, Sautéed Greens and Chickpea Panisse
  • Venetian Almond-Carrot Cakes

Storage and Shelf Life

Make Ahead: cake can be made ahead, up to 5 days in advance. Once cool, wrap it up tight in plastic wrap for storage.

Refrigerate: holds well in the refrigerator for up to 5 days.

Freezer: can be stored in the freezer, after baking and cooling, for up to a month. 

Final Thoughts

It feels like we fall on one of two sides when it comes to sweets. You’re the type of person that needs a frosted cake/insulin rocket (with sprinkles!), or you’re the type of person that enjoys a more subtly sweet dessert, the kind that doesn’t make you feel like crawling in a hole and dying 45 minutes after you eat it. 

I belong in the second group, and so you can bet this recipe is going to have flavor and nuance and just a hint of sweetness. It’s for those of us that have super fond memories of eating frosted carrot cake in the ‘80s, but wouldn’t be able to conquer a whole piece of it today. I still miss those cute little frosted carrots though!

Have you tried these Venetian Almond Carrot-Cakes yet? If so, tell us how they turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Venetian Almond-Carrot Cakes

Venetian Almond & Carrot Cakes are gluten free and refined sugar free cakes made with olive oil, orange, fennel, and toasted almond flour.

Course Dessert

Cuisine Italian-inspired

Special Diet Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Winter

Recipe Type Dessert, Holiday, Snacks

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Equipment

• silicone muffin mold or cupcake liners if using a metal tin

Ingredients

• 7 ounces medium carrots peeled and roughly chopped (about 1 ½ cups)
• ½ cup extra virgin olive oil
• ½ cup light muscovado sugar packed
• 2 large eggs at room temperature
• ¼ teaspoon orange zest
• ¼ cup orange juice
• ½ cup gluten free flour
• 6 tablespoons almond flour toasted
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fennel seed lightly crushed
• ½ teaspoon sea salt

Optional Garnish:

• Greek yogurt to serve
• Local wildflower honey to serve

Instructions

• Arrange a rack in the center of the oven. Heat the oven to 325˚F if you need to toast your almond flour (see FAQs for instructions). Once your almond flour is toasted, heat the oven up to 350˚F.
• In a blender, combine 7 ounces peeled and roughly chopped carrots (about 1 ½ cups), ½ cup extra virgin olive oil, packed ½ cup light muscovado sugar, 2 large room temperature eggs, ¼ teaspoon orange zest and ¼ cup of orange juice. Blend until smooth, about 30 seconds.
• Now add ½ cup gluten free flour, 6 tablespoons toasted and cooled almond flour, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon lightly crushed fennel seed and ½ teaspoon sea salt. Blend again until smooth, about 15 seconds.
• Line a muffin pan with cupcake liners if desired. Divide the batter evenly between the muffin cups, filling them ¾ of the way full. Place in the oven on the middle rack and bake for 20 to 25 minutes, rotating halfway through.
• Cool for 10 minutes, then remove the cakes from the muffin pan and cool on a wire rack until room temperature. Can be stored in an airtight container at room temperature for up to 72 hours.
• Serve with Greek yogurt & local wildflower honey, to taste.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Venetian Almond-Carrot Cakes  appeared first on Everyday Alchemy.

This Homemade Maple Ice Cream kinda tastes like your favorite vanilla ice cream went to Canada for the winter and hooked up with a super sappy maple tree. The deeply soothing maple flavor and the rich, creamy texture from the custard base will have you coming back to this recipe again and again. 

Feel Good Vibes

• Contains trace amounts of minerals like manganese and zinc thanks to the maple sugar.
• Made with satiating whole dairy, which helps with fat-soluble vitamin absorption.
• We’re using unrefined sugar, because highly processed sweeteners are just empty calories, and honestly don’t taste as good.

Ingredient Substitutions

• No vanilla paste? Vanilla extract or a scraped vanilla bean make great subs.

• I don’t recommend making any other substitutions to this recipe. I’ve fooled around with it a little in the past, for instance, I made a version where I used cane syrup to try to highlight that unrefined sugar. Things did not go well. It pretended it was going to work, but even after chilling it for several hours, it melted completely on the journey from the counter to the dining room table. I had to call it a cane syrup creme anglaise and keep it moving.

Recipe Tips & FAQs

• Please make sure you use maple sugar, not maple syrup in this recipe. Maple syrup will not freeze correctly because it’s got more moisture than maple sugar.
• I buy Crown Maple Sugar online or at Whole Foods.
• There are many different ice cream makers out there, in a range of budget options. I love my Cuisinart because it has a built-in compressor, meaning there’s no waiting around for 48 hours for the bowl to freeze, using up precious freezer space. Obviously, at $375, this is the bourgiest option, but what can I say? I’m a personal chef, so it was a tax write-off. Don’t judge!
• If you’re trying to figure out what to do with your 6 egg whites, try this meringue cookie recipe by Danielle Walker over at Against All Grain. They make a great crunchy counterpoint to the creamy ice cream.
• After turning your base in your ice cream maker, it helps to chill it in the freezer for a couple of hours. Especially if you want a firmer texture. I prefer soft serve so I could eat it straight out of the machine!

Serving Suggestions

• Why not double down and make some homemade ice cream sandwiches with my Salty Maple Butter Cookies?
• Serve this recipe à la mode with these Sweet Potato Blondies with Pecan Pie Glaze.
• Make an extra rich Fruit Parfait by subbing the yogurt with Maple Ice Cream. 

Storage and Shelf Life

Make Ahead: Ice cream base can be made up to 3 days in advance and refrigerated.

Refrigerate: Base can be refrigerated for up to 3 days until ready to turn in the ice cream maker.

Freezer: Can hold for 48 hours in the freezer. This might seem short, but because our ice cream doesn’t have stabilizers and additives, it will harden and crystallize faster than store bought.

Final Thoughts

I’ll be honest here. I try not to eat a whole lot of sweets. Diabetes runs in my family; and anyways I have very sensitive teeth, so super cold ice cream is rarely the first thing I reach for. 

So when I indulge in sweet treats, it’s usually because I’ve made something for my husband or one of my clients. I have a couple bites and I move on. 

With the exception of this Homemade Maple Ice Cream. I let it temper a little bit to knock the chill off, and then I dive in. I’m a sucker for the rich, soothing maple flavor and the smooth, creamy texture. 

Knowing I used wholesome ingredients makes me feel so much better about indulging. And it’s cool that the thing that makes it more wholesome (the unrefined sugar) is also what makes it taste so good. Because we all know there’s a lot of “healthy” recipes out there where the substitution is a design defect, not an upgrade. I love discovering recipes that buck that trend, and this Homemade Maple Ice Cream is definitely one of them.

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Homemade Maple Sugar Ice Cream

Homemade Maple Sugar Ice Cream is a satisfying, naturally sweetened dessert with unrefined sugar and a creamy, custard texture.

Course Dessert

Cuisine North American

Special Diet Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Dessert

Prep Time 20 minutes minutes

Inactive Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Equipment

• Ice Cream Maker

Ingredients

• 2 cups heavy cream
• 6 large egg yolks
• ⅛ teaspoon sea salt
• 1 cup maple sugar
• 1 cup whole milk
• 1 tablespoon vanilla paste

Instructions

• Set up an ice bath with two mixing bowls. The ice should go in the larger bowl.
• Pour 2 cups of heavy cream into the smaller, empty bowl and set a strainer on top.
• Mix the 6 egg yolks, ⅛ teaspoon sea salt and 1 cup maple sugar together in a different medium sized mixing bowl.
• Heat 1 cup of milk in a saucepan to just below a simmer.
• Gradually pour the warm milk into the yolks while you whisk constantly, then pour the mixture into the pot, using a spatula to scrape the bowl clean.
• Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the back of a spoon. The temperature will be between 170˚F and 175˚F.
• Strain the custard into the bowl with heavy cream, add 1 tablespoon vanilla paste and mix well. Nestle the bowl in the ice bath, and chill thoroughly for about 1 hour.
• Follow the ice cream maker’s instructions to churn ice cream.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Homemade Maple Sugar Ice Cream  appeared first on Everyday Alchemy.

The mission: Create an Almond Pound Cake recipe that’s not just gluten free and dairy free, but also sweetened with unrefined sugar and packed with good-for-you protein. And the texture? It’s gotta be deliciously tender and springy. 

Ingredient Substitutions

• Coconut Milk: Buttermilk is a great sub if you don’t have a dairy allergy.
• Orange: You can use lemon juice and zest. If you have any orange water or extract, add a splash of that too.
• Almond Butter: Unsalted butter or peanut butter will work.
• Coconut Sugar: Muscavado, date or maple sugar all work as well as, last resort, granulated sugar.
• Eggs: You can use a chia egg.
  • 1 tablespoon ground chia seeds to 3 tablespoons water, let it sit for 10 minutes until it forms a gel
• Honey: Sub with maple syrup or cane syrup.
• Brown Rice/Tapioca/Oat Flour: If missing one, omit them all and substitute with 2/3rd cup of a gluten free flour blend.
• Avocado oil: Sub with melted butter, coconut oil or grapeseed oil.
• Sliced Almonds: Garnish with orange slices, chocolate chips or edible flowers. Get creative!

Recipe Tips & FAQs

• Why we prepare the loaf pan with sugar instead of flour: I like the sweetness and slightly crunchy texture it gives the exterior of the bread. GF flours tend to get a little pasty when they’re used to make a pan nonstick, so opt for sugar whenever it makes sense.
• If you don’t want to use the oil and sugar to make your baking pan nonstick, you can stick a large piece of parchment paper in your loaf pan instead.
• Think of this bread as more of a pound cake than a traditional loaf of bread. The texture will be tender, slightly dense, and satisfying.

Serving Suggestions

• Brunch: Serve with this Frittata and a Berry Parfait
• Weekend Breakfast Alchemy: Turn this into french toast.
  • Mix 1 egg with 2 tablespoons of milk
  • Soak a slice of almond pound cake in the milk mixture for 5 minutes
  • Fry the almond pound cake in a pan on medium heat with a tablespoon of butter
  • Serve with maple syrup and a dollop of Greek yogurt.
• Late Night: Top a slice with some almond butter and peach preserves for an elevated snack that will keep you satiated all night long

Storage and Shelf Life

Refrigerate: Keeps well in the refrigerator for up to a week in an airtight container.

Freezer: Freezes well for up to 3 months if wrapped well in plastic wrap or stored in a vacuum-sealed bag.

Reheat Instructions

If desired, preheat a toaster oven to 350˚, and reheat a slice for 2 minutes, until warmed through.

Final Thoughts

I know everybody is into baking sourdough these days, but I still think baking quick breads is a whole lot of fun and wayyyy more approachable. This is a delicious loaf of bread, not something you’ll have to work to keep alive. The question I would ask all the sourdough enthusiasts is: do you really think I need a refrigerated pet at this moment? That can’t even snuggle?!? Don’t we all have enough to deal with right now?

Seems to me this almond pound cake is just as satisfying without the long term commitment. It’s tender and sweet and goes great with a cup of afternoon chai.

Did you make this recipe? Please let us know how it went in the comments, we’d love to hear from you. And don’t forget to subscribe to my weekly newsletter!

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Almond Pound Cake

Course Breakfast, Dessert

Cuisine American

Special Diet Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Breakfast, Comfort food, Dessert, Snacks

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Equipment

• 1 KitchenAid mixer
• 1 9-inch loaf pan

Ingredients

• 3 tablespoons coconut milk
• ¼ teaspoon orange zest
• 1 tablespoon orange juice
• ½ cup almond butter
• ½ cup smashed banana about 1 small banana
• 3/4 cup coconut sugar + more for dusting the pan
• 3 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 ¼ cup almond flour
• ¼ cup brown rice flour
• 3 tablespoons tapioca starch
• 3 tablespoons oat flour
• 1 ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1 tablespoon avocado oil
• 1 tablespoon sliced almonds

Instructions

• Preheat the oven to 350˚.
• Prepare a Loaf Pan: Brush a 9-inch loaf pan with a tablespoon of avocado oil, then sprinkle with coconut sugar to prevent the batter from sticking.
• Prepare the batter: In a medium sized bowl mix together the 1 ¼ cup almond flour, ¼ cup brown rice flour, 3 tablespoons tapioca starch, 3 tablespoons oat flour, 1 ½ teaspoons baking powder and ½ teaspoon sea salt. Set aside.
• Place 3 tablespoons coconut milk, ¼ teaspoon orange zest and 1 tablespoon orange juice in a small bowl. Mix and set to the side.
• Cream ½ cup almond butter and ½ cup banana in a KitchenAid mixer on medium high speed for 2 minutes, until very well mixed.
• Add ¾ cup coconut sugar.
• Add 3 eggs, one at a time, beating well between each addition. Next add 2 tablespoons of honey and 1 teaspoon vanilla extract. Fold the flour mixture into the batter gently.
• Add in coconut milk, orange zest and orange juice.
• Bake: Pour the batter into the pan, and sprinkle with 1 tablespoon sliced almonds.
• Bake for 45 minutes, rotating halfway through, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for 10 minutes, then remove from the pan and cool on a rack.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Almond Pound Cake appeared first on Everyday Alchemy.

You know I’m always on the hunt for naturally gluten-free and dairy-free dishes to share with you. So when I came across a Chocolate Chinchilla Cake in Sally Schmitt’s My Six California Kitchens, I knew I was going to have to break out my Bundt pan.  

That first bite was like getting knocked out with a feather— it was so light and airy, yet the flavor was intense and chocolatey. I decided then and there, I had to adapt it and share it with y’all. 

Not sure about you, but I’m a big fan of chocolate that brings the heat, so I added the option to give it a hint of spice. And for a dose of nostalgia, I had to bring in an iconic Bananas Foster sauce.

Alchemize it

Add 1 teaspoon of ground cinnamon, and 1/4 teaspoon each of ground cayenne and chili powder for a Mexican Hot Chocolate style Chinchilla Cake.

Ingredient Substitutions

• No avocado oil? You can use any neutral flavored oil.
• No piloncillo sugar? Powdered sugar is used in the original recipe, and if you’re not avoiding refined sugar, this swap is a no-brainer.
• No coffee? You can just leave it out, though it does intensify the flavor.
• No heavy cream? You can substitute cashew or coconut milk for a dairy-free alternative.

Recipe Tips & FAQs

• The Sugar Sitch: I realize asking you to hunt down, grind and sift your piloncillo sugar before you make this cake is a lot—but it is necessary if you are avoiding refined sugars like myself. If you’re not up to it, substitute with powdered sugar. 
• Whipping Egg Whites:
  •  Make sure your bowl is completely clean and dry before you start whipping.
  •  And make sure there’s no yolks, shells, or anything else in your whites.
  • Soft-peak egg whites are whipped just enough to hold a shape, but still supple and gently droopy. When you lift the whisk, a peak forms but the tip folds over on itself instead of standing straight up.
• If you don’t have a Bundt pan, you can bake this in two 8 inch regular cake pans. I’ve also cut the recipe in half and baked it in a bread loaf pan in a pinch. It just looks pretty in a Bundt pan, so if you have one, use it.
• Baking the cake in a water bath allows it to cook gently. This gives the cake a superior, light and fluffy texture.
• Like any cake, if you pull it out too soon, it will collapse. The top should feel set, but not hard and crusty. Overall, it should still have a lot of spring to it. If you’re not completely sure it’s cooked, give it 10 more minutes.
• Leave the cake in the water bath for an hour and a half until it all cools down. It makes it much easier to remove without breaking or cracking.

Serving Suggestions

• This dessert is perfect for the winter holidays. Especially if you have gluten-free or dairy-free guests.
• Santa wouldn’t be mad to find a slice of this and a cup of freshly made Cashew Milk by the tree.
• When catering, I served this Chocolate Chinchilla Cake with homemade pistachio gelato, and it was next level delicious.

Storage and Shelf Life

Make Ahead: Highly encouraged. This cake tastes even better on day 2.

Refrigerate: Yes. In an air-tight container up to 5 days.

Freezer: Follow these steps:

• Cool completely — not even a hint of warmth.
• Chill in the fridge for 2–4 hours so it firms up (prevents smearing).
• Wrap tightly in plastic wrap.
• Wrap again in foil or place in a freezer bag or airtight container.
  Freeze up to 2–3 months.

Final Thoughts

Listen, there are moments that call for something extraordinary. Here at Everyday Alchemy, I am all about diving in and fostering those moments. This cake might take a decent amount of special equipment, and whipping egg whites can be a little nerve-racking to the uninitiated, but if you’re game, I know you are going to absolutely love this Chocolate Chinchilla Cake. And so will whoever you share it with!

Have you tried this recipe? Make sure you let us know what you think in the comments below. And tag @heyeverydayalchemy on social media if you share a photo, I love to hear from you!

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Chocolate Chinchilla Cake with Bananas Foster

Chocolate Chinchilla Cake with Bananas Foster sauce. Gf/Df, light, airy, and decadent—a holiday showstopper.

Course Dessert

Cuisine British-Inspired, Mexican-inspired

Special Diet Dairy Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Winter

Recipe Type Dessert

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 16 servings

Equipment

• 9 inch fluted Bundt cake mold optional
• Stand mixer or electric beaters optional

Ingredients

• For the Cake:
• 1 tablespoon avocado oil
• 2 cups piloncillo sugar
• 1 ¼ cups cocoa powder
• 1 teaspoon ground cinnamon optional
• ¼ teaspoon chili powder optional
• ¼ teaspoon cayenne pepper powder optional
• 1 teaspoon sea salt
• 2 cups egg whites 480 ml, from about 16 eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon coffee brewed and cooled to room temperature
• For the Bananas Foster:
• 2 tablespoons unsalted butter
• 3 bananas sliced into 1 inch chunks
• ½ cup piloncillo sugar
• 2 tablespoons water
• ¼ cup rum
• ¼ cup heavy cream cashew milk or coconut milk
• Pinch salt
• Garnish:
• ½ cup chopped pecans roasted & salted

Instructions

• To make the cake: Preheat oven to 325˚F.
• Oil an 8 cup Bundt pan or mold with 1 tablespoon avocado oil.
• Bring a 2 quart pot of water to a boil and keep it at a low boil until needed.
• Grind the 2 cups piloncillo sugar to a fine powder in a clean spice grinder. Sift together with 1 ¼ cups cocoa powder. If you're making the Mexican Hot Chocolate version, also add 1 teaspoon cinnamon, and a quarter teaspoon each of chili powder and cayenne pepper. Add in a teaspoon of sea salt and mix well to combine. Reserve.
• With a stand mixer or beaters, whip 2 cups egg whites to soft peaks (check notes above if unfamiliar).
• Fold the dry ingredients, along with 1 teaspoon vanilla extract and 1 tablespoon cooled coffee into the egg whites with a spatula. It will take a while. Be gentle and patient. The batter will shrink a little in size as the whites slightly deflate.
• Pour the batter into the prepared mold and place inside a larger oven-proof baking dish. Pour the boiling water into the dish, halfway up the side of the Bundt pan.
• Bake in the oven until the top is set, about 45-55 minutes. The cake should have a decent amount of spring, but feel firm (not hard or crusty) to the touch. If the cracks still look like they have wet batter in them, continue to cook. Remove from the oven, and let the cake cool in the water bath for about an hour and a half.
• To get the cake to release easily, run a butter knife around the rim if possible. Place your hand on the cake, flip the mold upside down and gently wiggle it back and forth slowly, until you feel it fully release. Place on a serving plate.
• To make the Bananas Foster:
• Melt 2 tablespoons of butter over medium heat in a sauté pan. Add the 3 sliced bananas and allow them to caramelize.
• Add a ½ cup of piloncillo sugar and 2 tablespoons of water to the pan, and once it’s come to a boil and completely dissolved, add the ¼ cup of rum. Allow the raw alcohol smell to fully cook off. This will take about a minute.
• Now add a ¼ cup of cream, cashew or coconut milk. Finish with a pinch of salt, and let the sauce reduce to the desired consistency. It should coat the back of a spoon.
• Serve hot along with the Chocolate Chinchilla cake. Garnish with a sprinkle of toasted pecans.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Chocolate Chinchilla Cake with Bananas Foster appeared first on Everyday Alchemy.

These Salty Maple Butter Cookies are in high demand around my house during the fall and winter months. Making them with real maple syrup and almond flour creates a deeply satisfying flavor that plays well off the sprinkle of coarse salt added on top. 

Whether Santa is watching his weight or not, he’s going to be happy to find these under your holiday tree. 

Feel Good Vibes

• Made with Nutrient-Dense Almond Flour
  Unlike refined white flour, almond flour provides protein, fiber, vitamin E, healthy fats, and minerals—all of which help support steady energy instead of a sugar crash.
  
• Sweetened with Maple Sugar & Maple Syrup
  These natural sweeteners contain antioxidants and minerals (like zinc and manganese) and are less processed than conventional white sugar, giving you a more nourishing sweetener option.
  
• Healthy Fats Help You Feel Satisfied
  The combination of almond flour and butter delivers satiating fats that support blood-sugar balance and help you feel fuller with fewer cookies compared to traditional flour-and-sugar-heavy treats.

Recipe Tips & FAQs

• I use Anthony’s almond flour or Bob’s Red Mill almond flour.
• I always test my baking recipes with Land O’ Lakes unsalted butter.
• Maple sugar can be found in health food stores, or online here.

Serving Suggestions

• Dunk a few in a glass of freshly made Cashew Milk.
• Leave them under the tree along with Coconut, Pecan & Cacao Cookies for your gluten-free Santa.
• They go great on an assorted autumn dessert tray with Sweet Potato Blondies with Pecan Pie Glaze.

Storage and Shelf Life

Make Ahead: The uncooked dough can be made and stored in the refrigerator for (1 week) or freezer (for 1 month) until ready to bake.

Storage: Baked Salty Maple Butter Cookies should be stored at room temperature in an airtight container no longer than 5 days.

Final Thoughts

I was pretty shocked to discover how delicious paleo cookies like these Salty Maple Butter Cookies can be. But now I’m no longer surprised. I find paleo cookies extremely easy to make and adapt. 

I also like the fact that these cookies actually have real ingredients that hold a lot of nutrients, so I tend to feel satisfied much faster than I would with traditional sweets. One or two of these cookies and I’m able to walk away feeling content.

It’s also worth mentioning that my husband, who doesn’t always enjoy recipes that have been adapted to be gluten-free, thinks that my paleo cookies are some of my best desserts.

What about you, have you tried these Salty Maple Butter Cookies? Let me know what you think in the comments below! And don’t forget to sign up for my newsletter. You’ll receive one new recipe a week, delivered straight to your inbox.

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Salty Maple Butter Cookies

These Salty Maple Butter Cookies are naturally gluten-free, made with real maple syrup and almond flour, and have a cozy sweetness that feels both wholesome and satisfying. Best of all, they taste absolutely delicious.

Course Dessert

Cuisine American

Special Diet Gluten Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Dessert, Snacks

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 1 hour hour

Servings 30 cookies

Equipment

• KitchenAid mixer or beaters

Ingredients

• 3 ½ cups almond flour
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• 1 ½ teaspoons baking soda
• ½ cup unsalted butter room temperature
• ¾ cup maple sugar
• 1 egg whisked
• ⅓ cup maple syrup
• 2 teaspoons vanilla extract
• Maldon salt, for topping

Instructions

• Prepare the Dough: Combine 3 ½ cups almond flour, ½ teaspoon cinnamon, ½ teaspoon sea salt, and 1 ½ teaspoon baking soda in a bowl.
• In a stand mixer, beat ½ cup room temperature butter, and ¾ cup maple sugar for 3 minutes on high, until light and fluffy.
• Turn down to medium speed and slowly add the egg, a little at a time, scraping down the sides as needed. Next add ⅓ cup maple syrup and 2 teaspoons vanilla extract and mix until combined. If your batter looks a little broken, don’t worry. It will come back together when you add the almond flour.
• Being careful not to overmix, add the dry ingredients. I recommend doing this by hand. Stop when there’s a tiny amount of dry ingredients not incorporated.
• Use a small scoop and scoop the cookies onto a baking sheet. Chill for 30 minutes to 24 hours. If not baking within 24 hours, transfer the chilled dough to a freezer bag and freeze for up to 2 months.
• Bake the Cookies: Preheat the oven to 350˚F. Spread the cookies out, eight cookies to a baking sheet. Sprinkle a small amount of Maldon salt on top of each cookie. Bake for 12 minutes total, rotating the pan halfway through. When done the edges will look lightly golden, and the centers still slightly soft.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Salty Maple Butter Cookie appeared first on Everyday Alchemy.

This Sweet Potato Blondie with Pecan Pie Glaze is the absolute best way to celebrate the most wonderful flavors of the harvest season. Can you think of a fall food more quintessential to the South than sweet potatoes and pecans? Me neither!

The Secret I’m Ready to Share

This idea came to me when I decided I was tired of choosing between a piece of sweet potato or pecan pie. Why not just combine them? And what a perfect little bite of Autumn they turned out to be! That was 16 years ago when I was just a 28 year old girl with a fried chicken stand and a dream.

The fried chicken stand didn’t end up working out, but this recipe was worth salvaging from that painful chapter. Closing a restaurant is hard on the ego and I found it to be extremely embarrassing. Now I can openly admit I was too young and too inexperienced to own a business at the time. But back then all I felt was humiliation. 

As life tends to do, the years went by, my self-esteem slowly recovered and over time I noticed that all my clients were still requesting “those little sweet potato bites,” and in addition, the list of friends who had asked for the recipe continued to grow and grow. 

I was so used to sharing every recipe, but something would always stop me when it came to this one. I’d say “sorry, this is the only one I can’t share.” and the friend would sigh a big, sad sigh, pause for a moment and then say “well, then you’re just going to have to make them for me. I need them!”

The Biggest Gift Is Gratitude

It was strange because I didn’t know what I was holding on to it for. I have no plans of turning this recipe into a shelf-stable product, so why not share and be merry? Especially around the holidays when we tend to be full of gratitude. 

And I am extremely grateful. I’ve been working on this website for almost a year now, and it’s been the most rewarding thing I’ve ever done in my career. I’m so thankful to all my readers who’ve tried my recipes, and shared them with friends and left comments. I’ve gotten so much back in the process of giving things away. So here’s my biggest, best gift to all of you: my one secret recipe. 

I am truly, truly grateful to you for all the love and support.

Ingredient Substitutions

• If you don’t want to purchase muscovado sugar, you can substitute:
  • Blondies: ½ cup light brown sugar
  • Topping: ⅓ cup brown sugar, 3 tablespoons granulated sugar
• Not a sweet potato fan? Sub the same quantity of roasted pumpkin or butternut squash.
• If you’re not gluten-free, you can substitute the same quantity of all- purpose flour 

Recipe Tips & FAQs

• Set yourself up for success the day before:
  • Pre-toast your pecans
  • Pre-roast and smash your sweet potatoes
  • Pull out a stick of butter to bring to room temperature
• You can buy muscovado sugar here.
• I always test baking recipes with Land o’Lakes unsalted butter.
• If you don’t have a stand mixer, you can make them in a mixing bowl, it will just be more work. Make sure that butter is at room temperature for easier mixing!
• King Arthur Gluten Free Measure for Measure flour blend can be found at Publix and Whole Foods/Amazon.
• Toasting Pecans: If toasting them yourself, the best method is on a sheet pan in the oven at 225˚F for 3 hours. It sounds excessive, but the quality will be much better if you toast them slow and low.
• If you want it to taste more like a sweet potato pie and a pecan pie collided, up the smashed sweet potato to 2 cups. That will make the base more custard-like than cake-ish.

Serving Suggestions

• Holiday Table: Serve these blondies after enjoying these holiday sides
  • Kale Salad with Parmesan Dressing
  • Root Veggie Gratin
  • Cornbread Dressing
• Sunday Supper: The perfect way to end this meal
  • Roasted Pork Tenderloin in Parchment
  • Vietnamese Braised Collard Greens
  • Carolina Gold Rice

Storage and Shelf Life

Make Ahead: 

• Sweet potatoes can be cooked and smashed up to 3 days in advance.
• Pecans can be toasted up to 3 months in advance.

Refrigerate:

Can be stored in the refrigerator for up to a week.

Freezer:

Not recommended, because it will degrade the texture. 

Final Thoughts

I’m wishing all of y’all a very merry and happy holiday season. Thanks so much for checking out this Sweet Potato Blondie with Pecan Pie Glaze recipe, I hope your community loves it as much as mine. 

 My one wish is that when you share this recipe, please also share EverydayAlchemy.com with your loved ones, and let them know that there’s lots of other great recipes for them to find here!

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Sweet Potato Blondie with Pecan Pie Glaze

Gluten-free Sweet Potato Blondies topped with a luscious Pecan Pie Glaze — a crowd-pleasing fall dessert, perfect for the holidays.

Course Dessert

Cuisine American

Special Diet Gluten Free, Refined Sugar Free, Soy Free

Season Fall, Winter

Recipe Type Dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours

Servings 25 small bites

Equipment

• 9×9 baking pan
• stand mixer ( (can be made without one, but it's helpful)

Ingredients

• For the Blondies:
• 1 large orange sweet potato 1 cup cooked and mashed
• 4 ounces unsalted butter 1 stick, room temperature
• ½ cup light muscovado sugar
• ½ teaspoon salt
• 2 large eggs 1 ½ jumbo eggs
• 1 teaspoon vanilla extract
• ¾ cup King Arthur’s Gluten Free Measure for Measure Flour Blend
• ½ teaspoon baking powder
• For the Pecan Pie Glaze:
• 2 ounces unsalted butter
• ½ cup light muscovado sugar
• 2 tablespoons local raw honey
• pinch of sea salt omit if pecans are salted
• 1 tablespoon heavy cream
• 1 cup 2 tablespoons toasted pecans roughly chopped (see faq about toasting)

Instructions

• Bake the Sweet Potato: Preheat the oven to 350°.
• Wash and pierce the 1 large sweet potato. Wrap in foil and roast in the oven. When cool, run through a fine mesh tamis, or beat in a stand mixer until completely smooth.
• Make the Blondies: Blend ¾ cup flour and ½ teaspoon baking powder together.
• Cream the 4 ounces butter, ½ cup muscovado sugar and ½ teaspoon salt in a stand mixer.
• Alternate mixing in the 2 large eggs and the flour. Start with adding a 1/4 of the whisked eggs, then a ¼ cup of the flour. Repeat with the rest of the eggs and flour.
• Add 1 teaspoon vanilla extract and a cup of mashed sweet potatoes.
• Pour the batter into a 9×9 baking pan, no need to grease it. Bake for 30-40 minutes at 350°, rotating halfway throughout. The top of the brownies should be firm, and a toothpick inserted should come out clean.
• Let the blondies cool completely before adding the pecan pie glaze.
• Make the Pecan Pie Glaze: Combine 2 ounces butter, ½ cup light muscovado sugar, 2 tablespoons honey and a pinch of salt. Once it boils, turn off the heat and add 1 tablespoon heavy cream and 1 cup 2 tablespoons chopped, toasted pecans. Pour and spread evenly over cooked blondie.
• Allow the topping to cool, then cut them into 1 ½ inch squares.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Sweet Potato Blondie with Pecan Pie Glaze appeared first on Everyday Alchemy.

Peach Pudding Parfait is a late summer treat that we can always manage to find room for after dinner. There’s nothing better than a ripe peach, and paired with the rich, creamy smoothness of the homemade vanilla pudding and the crunch of the cookies and toasted almonds, you are going to want to bookmark this recipe. 

You might be thinking that pudding must be difficult to make. Well I’m honestly not sure how they ever convinced us we need an “instant” variety of pudding. It is surprisingly simple to make and aside from a little measuring, it’s the same amount of effort as the directions on the back of the pudding box. 

Ingredient Substitutions

• No date sugar? You can substitute maple, or coconut sugar. Granulated sugar works as well, but check out my recipe FAQs to see why I don’t recommend it.
• No arrowroot starch? Arrowroot, tapioca and cornstarch are interchangeable in this (and most) recipes. There’s no need to have more than one of them in your pantry. I like using arrowroot in puddings because it has a neutral flavor and a glossier finish than cornstarch. 
• No whole milk? You can substitute with half & half, it will give it an even richer texture. Tempted to use skim milk? You’re making the pudding less nutritious. Vitamins A, D, E & K are fat-soluble, meaning that your body won’t absorb those nutrients without the presence of fat.
• Don’t feel like making pudding? You can sub it for greek yogurt for a healthier treat.
• No Peaches? Feel free to substitute a seasonal fruit. Berries, bananas, plums, cherries and apricots are all delicious options.
• No Siete Mexican Wedding Cookies? Any crispy shortbread style cookie will work here.

Recipe Tips & FAQs

• Wait til your peach is juicy and ripe, that’s where the alchemy comes in. It should smell fragrant and have a little give to it. That’s when it will taste its best.
• When it comes to unrefined sugars; I prefer using maple, date, or coconut sugar. These sugars are less processed than granulated sugar, so they retain some of their nutrients. I’m not trying to claim that they’re superfoods, but they do contain trace amounts of vitamins and minerals—a boast that granulated sugar is unable to make.
• Puddings are surprisingly easy to make from scratch.
  • Especially if you have a thermometer. Your pudding is done cooking when it reaches 200˚F. It will be pretty thick at this point, easily able to coat the back of a spoon.
  • Make sure to stir the dry ingredients together before you add the yolks and starch.
  • When cooking, make sure to scrape the bottom of the pot and the sides so they don’t stick.

Serving Suggestions

• Dessert Grazing Board: Serve alongside Coconut, Pecan & Chocolate Chip Cookies & Strawberry Yogurt Parfait.
• Tea Party: Enjoy with a cup of hot chai tea. 

Storage and Shelf Life

Once assembled, it’s best enjoyed immediately.

Make Ahead: Pudding can be made up to 2-3 days in advance, peaches can be macerated up to 8 hours in advance. 

Refrigerate: Pudding will last 2 to 3 days in the refrigerator in an airtight container.

Freezer: Not recommended.

Final Thoughts

One of the things that’s so great about being a personal chef is that sometimes clients request their favorite foods, and you find out that you like them too. And sometimes it even helps me learn more about my own husband! 

I had a really great client, an elderly man—and pudding was one of his favorite foods. One evening I mentioned to my husband that I had cooked it for my client, and my husband that I’d been with for 8 years shocked me by exclaiming that pudding was one of his favorite foods! I had absolutely no idea. Now that I know, you can bet I make it for him from time to time.

Do you love pudding? Have you given this recipe a try? I’d love to hear about it in the comments below.

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Peach Pudding Parfait

Peach Pudding Parfait layers creamy vanilla pudding, juicy peaches, crunchy cookies, and toasted almonds for an easy, chic, late-summer dessert.

Course Dessert

Cuisine French-inspired

Special Diet Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Summer

Recipe Type Dessert, Snacks

Cook Time 20 minutes minutes

Inactive Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 2 servings

Ingredients

• For the Pudding:
• 1/2 cup date sugar
• 3 tablespoons arrowroot tapioca or cornstarch
• ¼ teaspoon sea salt
• 2 large egg yolks
• 2 ¼ cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ teaspoons pure vanilla extract
• For the Parfait:
• 1 peach
• 1 tablespoon maple or date sugar
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1 pinch cardamom
• 1 pinch cinnamon
• ½ cup Siete Mexican wedding cookies or any crisp shortbread-style cookie
• 2 tablespoons toasted slivered almonds

Instructions

• Make the Pudding: Combine the ½ cup date sugar, 3 tablespoons arrowroot starch and ¼ teaspoon sea salt in a 2 quart saucepan. Mix with a whisk, then add in the 2 egg yolks and 2 ¼ cup whole milk.
• Cook over low heat, stirring occasionally (every other minute) until the mixture has thickened and reached a temperature of 200˚F, about 8 minutes. The pudding should be thick, but still pourable. Plan on it getting thicker as it cools.
• Remove it from the heat and add 1 tablespoon of butter and 1 ½ teaspoons of vanilla extract. Lightly whisk them in.
• If your pudding is lumpy, strain it through a fine mesh strainer. Transfer the pudding into a glass container.
• Fill a large bowl with a little ice and water to create an ice bath. Place the glass container in the ice bath, making sure the water doesn’t overfill into the pudding container. Let the pudding cool down for 20 to 30 minutes and then transfer it to the refrigerator.
• Macerate the Peach: Small dice 1 peach, place it in a bowl and mix with 1 tablespoon maple sugar, 1 tablespoon orange juice, 1 teaspoon vanilla extract, 1 pinch cardamom, and 1 pinch cinnamon.
• Make the Parfait: Using 2 small cups, layer a couple of cookies on the bottom. Top with a spoonful of the chilled pudding, and a spoonful of peaches. Repeat these layers if there’s space. Top with half a cookie and a sprinkle of toasted almonds.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Peach Pudding Parfait appeared first on Everyday Alchemy.

Some folks love their desserts unapologetically sweet, like a nostalgic throwback to childhood birthday parties—while others lean toward more refined flavors, where a touch of sweetness is balanced by nuance and depth. I identify with the second camp, so I’ve created these Coconut, Pecan & Chocolate Chip Cookies. 

The subtle bitterness of the cacao nibs and the flaky salt create a complexity and balance that makes this cookie feel somehow even more decadent. 

And while this is still a sweet treat, it’s got a lot of ingredients you can feel good about. It’s gluten free, grain free, refined sugar free, and still satisfies your sweet tooth when you need a fix.

Ingredient Substitutions

• No pecans? Walnuts or hazelnuts would be great substitutes.
• No chocolate chips? Raisins are a good (and healthier) substitute.
• No cacao nibs? You can just omit them. The cookies will be slightly sweeter.

Recipe Tips & FAQs

• Can you sub the almond flour for almond meal? Not recommended. Almond meal is ground with the husk and it creates a grittier texture.
• Coconut sugar won’t cream the butter as much as granulated sugar, but the butter should still get a little lighter and more aerated as you beat the two together. The salt will help this process a little, and that’s why it’s added at the beginning of the recipe. If you don’t have a stand or hand mixture, start with room temperature butter and make sure to mix it with the sugar and salt until the color gets a little lighter.
• Adding the egg slowly is key to making a great cookie. This helps it incorporate completely without destroying the air you incorporated when mixing the butter and sugar.
• You would be very surprised by how little you should mix in the dry ingredients. It’s ok to still see a little bit of flour in your dough. Your cookies will have an infinitely better texture once you master this skill.

Serving Suggestions

• Dunk it in a glass of fresh, sweet cashew milk.
• Bake it! Use the dough as a gluten free pie or tart crust. 
• Crumble it on top of a bowl of chocolate or pistachio gelatto

Storage and Shelf Life

Make Ahead: You can make the dough up to 3 months in advance and bake the cookies when you’re ready.

Refrigerate: Individually scooped cookie dough will hold in the refrigerator for up to 3 days in an airtight container.

Freezer: Individually scooped cookie dough freezes well for up to 3 months in an airtight container.

Reheat Instructions

Warm in a toaster oven at 325˚F for 5 minutes if desired.

Final Thoughts

To be honest when I get a craving for sweets I tend to avoid a full blown dessert and just indulge in a little bit of dark chocolate or dried pineapple. 

But as a personal chef, I usually end up indulging in treats that I cook for my clients (if you’re not tasting, you’re not cooking… so I’ve heard). And when I get an order for these Coconut, Pecan & Chocolate Chip Cookies, I’ve got to have one. Splitting one open once they’ve cooled down for a few minutes, dunking it into some fresh cashew milk—that is just the kind of pick me up I need to power through the rest of a prep shift.

Have you tried this recipe? Make sure you let us know what you think in the comments below. And tag @heyeverydayalchemy on social media if you share a photo, I love to hear from you!

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Coconut, Pecan & Chocolate Chip Cookies (Gluten Free)

Gluten-free cookies made with coconut, pecans, dark chocolate, and cacao nibs. Refined sugar-free and naturally sweetened for a balanced indulgence.

Course Dessert

Cuisine American

Special Diet Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Comfort food, Dessert, Holiday, Snacks

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Resting Time 30 minutes minutes

Servings 6 large cookies

Equipment

• 1 stand or hand mixer can do by hand with room temperature butter

Ingredients

• 1.5 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 4 ounces butter
• 1 cup coconut sugar
• ¼ teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup chopped pecans
• ½ cup shredded coconut
• ½ cup dark chocolate chips
• ¼ cup cacao nibs
• Flaky salt such as kosher or Maldon

Instructions

• Mix 1.5 cups of almond flour, 2 tablespoons of coconut flour and 1 teaspoon baking powder together in a mixing bowl.
• Make the dough: Place 4 ounces of butter, 1 cup of coconut sugar and ¼ teaspoon of salt in a stand mixer with a paddle attachment and beat on medium speed until slightly aerated and creamy, about 2 minutes.
• Whisk 1 egg in a separate bowl and slowly add the egg in, a little at a time, and scraping down the sides as needed, until it is fully incorporated.
• Next turn the speed down to low and add the almond flour blend. Mix only briefly. The flour should be about a third of the way incorporated. Add the ½ cup each chopped pecans, shredded coconut, and dark chocolate chips as well as a ¼ cup cacao nibs. Fold the ingredients in with a spatula until just barely combined.
• Scoop out onto a lined baking sheet and refrigerate for at least 30 minutes.
• Bake: Preheat the oven to 350˚F. Flatten the cookies to about half an inch thick and sprinkle with a little bit of flaky salt.
• Place the tray of cookies in the oven and bake for 8 minutes, then rotate the pans and bake for 8 minutes more. Remove the cookies from the oven and place them on a cooling rack. Enjoy fresh or store in an airtight container for 3-5 days.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Coconut, Pecan & Chocolate Chip Cookies appeared first on Everyday Alchemy.

After a long, grueling winter there is nothing that delights our senses more than the sight of the first cheerful red strawberries at the local farmers market. It means sun-drenched, warmer days are here to stay for the foreseeable future, and cooking feels so last season. It’s the perfect opportunity to whip up this strawberry yogurt parfait.

Truly, my spring and summer are dominated by meals that require very little fuss and if possible- no heat producing indoor appliances. This sweet treat is a perfect example because it requires zero heat, and almost zero effort. And regarding the flavor, it lives up to it’s name— (parfait means “perfect” in French).

This parfait is made with simple ingredients and comes together in minutes with things you probably already have on hand. It’s a fun after school snack for kids, and a satisfying treat to whip up when you’ve got a friend coming over.

Ingredient Substitutions

• No homemade granola? Use store bought granola or crumbled cookies
• Strawberry substitutes– blueberries, raspberries and blackberries
• No maple syrup? Honey, coconut or maple sugar will be just as good
• Feeling extra decadent? Substitute ice cream for the yogurt

Recipe Tips & FAQ’s

• Always wash your strawberries before cutting them, because water makes the insides get soft and brown.
• What does macerated mean? Fruit that’s been soaked in a flavorful liquid gets softer and sweeter, enhancing its flavor and texture.
• Why whole milk yogurt? Fat is crucial for absorbing vitamins A,D & K. You won’t get their benefits from eating no fat yogurt.
• Can I make these ahead of time? Yes, they’ll keep in the fridge for one day.

Strawberry Yogurt Parfait Serving Suggestions

• Host an afternoon tea with friends and serve with cozy mugs of my favorite tea blend.
• Make ahead to enjoy as part of a cozy picnic spread.
• This is a great recipe to make with kids. Let them do the measuring and build the parfait.
• Pair it with my Tropical Green Smoothie for a sweet, healthy breakfast.

Storage and Shelf Life

Refrigerator: This parfait will hold well in the refrigerator for up to 24 hours.

Freezer: I don’t recommend freezing this recipe.

Final Thoughts

This strawberry yogurt parfait is all drama, no fuss: you can play around with the presentation and make her look gorgeous, with very little effort. Always bright and cheerful, this gurl knows how to bring the flavor. Soaking the strawberries in citrus juices and a little maple syrup will make your strawberries sweeter and juicier- sounds like alchemy to me!

Have you tried this recipe? Let us know what you thought down in the comments- it really helps others discover the recipe and grow our community.

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Strawberry Yogurt Parfait

A quick and easy strawberry parfait with macerated berries, creamy yogurt, and crunchy granola—perfect for a healthy no-cook summer dessert or snack.

Course Snack

Cuisine American

Special Diet Egg Free, Gluten Free, Refined Sugar Free, Soy Free, Vegetarian

Season Spring, Summer

Recipe Type Appetizer, Breakfast, Snacks

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Ingredients

• For the Strawberries
• 1/2 cup strawberries cut into bite size pieces
• 1 tablespoon maple syrup
• pinch orange zest
• 2 tablespoons orange juice freshly squeezed
• dash vanilla extract
• pinch salt
• For the Parfait
• 1/2 cup plain yogurt I prefer Bellwether Farms sheep yogurt
• 1/2 cup strawberry almond granola

Instructions

• Macerate the strawberries. Combine ½ cup sliced strawberries, 1 tablespoon maple syrup, pinch of orange zest, 2 tablespoons fresh orange juice, dash of vanilla extract and a pinch of sea salt in a small bowl. Let the strawberries marinate for 5 minutes.
• Build the parfait. For the first layer, place a quarter cup of the yogurt in a glass or bowl.
• For the second layer, place half of the macerated strawberries on top.
• For the third layer, cover the strawberries with a quarter cup of the granola.
• Repeat the process by adding a second layer each of yogurt, macerated strawberries and granola.
• Serve immediately or refrigerate until desired. It will last in the refrigerator for 24 hours, though the granola will soften over time.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Strawberry Yogurt Parfait appeared first on Everyday Alchemy.