Raise your hand if dessert is the favorite part of the meal at your house, too. These sweet dishes taste fantastic, and Eating Bird Food’s recipes are simple to make and healthy, too.
If you’ve been trying to coax your kids into the kitchen, here’s an inside parenting tip: Let them try a dessert recipe! You might suggest a kids’ cook-off and try a new sweet treat once a week this summer.
Then, when you head to a picnic with the family, share your new favorite low-guilt dessert – prepared by the kids, of course – and make new friends while you’re at it!
Mint Chip Avocado Ice Cream
2 ripe avocados
½ cup unsweetened almond milk
¼ cup maple syrup, honey, or other liquid sweetener
1 tablespoon coconut oil
¼ teaspoon peppermint extract
¼ cup dairy-free mini chocolate chips
Add all ingredients, except for the chocolate chips, into a high-powered blender. Blend until smooth and creamy. Stir in chocolate chips, and pour into a freezer-safe container. I used a loaf pan lined with parchment. Place container in the freezer to set. It should take about 4 to 5 hours. Once frozen, pull ice cream from the freezer, let sit out on the counter for 5 to 10 minutes to soften. Use an ice cream scoop to serve and enjoy. Serves four.
2½ cups frozen wild blueberries (no thawing required)
2-3 tablespoons maple syrup
1 tablespoon arrowroot (or cornstarch)
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1 cup old fashioned oatmeal
1 cup oat flour
⅓ cup coconut sugar
¼ cup extra-virgin coconut oil, solid state, broken into chunks
½ cup unsweetened cinnamon applesauce
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon poppy seeds (optional)
Preheat the oven to 375 degrees. Line an 8-inch square pan with parchment paper. In a bowl, stir together the maple syrup, arrowroot, vanilla, and lemon juice. Gently mix in the blueberries. Set aside. In a medium bowl, stir together oatmeal, oat flour, coconut sugar, baking powder, and salt. Add in applesauce, stir. Then stir in coconut oil. Dough will be crumbly. Separate dough in half, and press one half into the bottom of the prepared pan. Pour the blueberry mixture evenly over the crust. Stir poppy seeds into the remaining mixture of dough, and crumble over the berry layer. Bake in preheated oven for 40 minutes, or until top crumbled pieces are slightly brown. Cool for about 20 minutes and serve. Serves eight.
Healthy S’mores Dip
1 15-ounce can chickpeas (drained, rinsed, and dried)
3 tablespoons coconut sugar or cane sugar
2 tablespoons maple syrup
2 tablespoons cocoa powder
2 tablespoons almond milk
1 teaspoon vanilla
¼ teaspoon sea salt
1 cup mini marshmallows (vegan and gluten-free, if needed)
graham crackers and strawberries (for serving)
Preheat oven to 350 degrees. Place all ingredients except marshmallows into a food processor and process until smooth and creamy to create a brownie hummus dip – about 3 to 4 minutes. Add brownie hummus dip to a small baking dish, cover dip completely with mini marshmallows, and bake for 10 to 15 minutes, or until marshmallows have puffed up and turned golden brown. Remove from oven and serve immediately with graham crackers and strawberries. Serves eight.
Peach Crisp for Two
2 medium ripe peaches, chopped
½ tablespoon pure maple syrup
1 teaspoon ground cinnamon, divided
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ cup oats (old fashioned or quick will work)
½ tablespoon coconut oil, partially melted
2 teaspoons coconut sugar (brown sugar will also work)
vanilla ice cream (for serving)
1/₈ teaspoon salt
Preheat oven to 350 degrees. In a small bowl, mix chopped peaches with 1/2 teaspoon cinnamon, vanilla, maple syrup, and nutmeg. Place mixture into small oven-safe baking dish. In the same mixing bowl used for the filling, mix together oats, sugar, coconut oil, and salt. Once combined, place mixture on top of the peaches. Bake at 350 degrees for 15 to 20 minutes in conventional oven or toaster oven. Serve with vanilla yogurt or ice cream. Serves two.
Photos: Brittany Mullins