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Please browse through some of our favorite dessert recipes featuring a variety of seasonal fruits, vegetables and herbs. And feel free to send us your own recipe that we might be able to feature on our site and any comments about the recipes below.

Desserts

by Chef G and Racheles Healthy Eating
Craving dessert?
Chop up a banana, sprinkle cinnamon over the slices and drizzle honey over all.
So, so good and really tastes like a dessert!

Recipe by The Slow Roasted Italian

Kiwi Pineapple Popsicles
makes approximately 10 – 4 ounce popsicles
1 whole pineapple, (peeled, cored and chopped)
2 tablespoons clover honey
6 ripe kiwi, (peeled and sliced) reserve 10 kiwi slices
Combine pineapple chunks, honey and kiwi (except 10 slices of reserved kiwi) in a blender and process until you have a smooth mixture. If you prefer a chunky consistency, pulse until you reach the perfect consistency.
Add 1 kiwi slice to the bottom of each popsicle mold. Tip mold to side (to allow kiwi to stay on side) then pour mixture in molds, cover with aluminum foil and add popsicle sticks. Freeze according to manufacturers instructions. I prefer to freeze 12-24 hours.
Run under warm water to loosen popsicle. Serve and Enjoy!

by Two Peas & Their Pod
So good for you, you can eat them for breakfast!
ingredients:
1 1/4 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 cup pure pumpkin (not pie filling)
1/4 cup coconut oil, melted and cooled to room temperature
1/4 cup brown sugar
2 tablespoons pure maple syrup
3 tablespoons unsweetened vanilla almond milk
2 teaspoons vanilla extract
1 1/4 cups old fashioned oats
1/4 cup dried cranberries
1/4 cup vegan chocolate chips
directions:
1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In the bowl of a stand mixer, beat the pumpkin, coconut oil, brown sugar, maple syrup, almond milk, and vanilla extract together until smooth. With the mixer on low, slowly add in the dry ingredients. Mix until just combined. Stir in the oats, dried cranberries, and chocolate chips.
4. Form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart and gently press down with the palm of your hand or the back of a spatula to slightly flatten the cookies.
5. Bake cookies for 10-12 minutes or until set and slightly golden around the edges. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooking rack and cool completely. Store in an airtight container for 2-3 days.
Note-make sure you use vegan chocolate chips if you need the cookies to be vegan. If you don’t need the cookies to be vegan, you can use regular milk and regular chocolate chips. You can also use raisins instead of dried cranberries or toss in some chopped pecans or walnuts!

By Kitchn http://tinyurl.com/qzjubq4
Serves 6. Makes one 9-inch tart.
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon

For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.