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Sweet Treats and Desserts

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Banana Oat Cookies with Almond Butter

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Banana Oat Cookies with Almond Butter

Whip up these delicious 5-ingredient Banana Oat Cookies with almond butter and seeds—naturally sweet, high in fiber, and perfect for a healthy snack or clean breakfast! Vegan, gluten-free, and ready in under 20 minutes.
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Course: Appetizer, Breakfast, Brunch, Dessert, Side Dish
Cuisine: American, Anti-Inflammatory, Clean Eating, Gluten-Free Friendly, Plant-Based
Diet: , Gluten Free, Vegan,
Keyword: anti-inflamatory food, easy recipe,, healthy recipe, quick recipe
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • 2 ripe bananas
  • 1 cup rolled oats
  • 2 tbsp almond butter
  • 1 tbsp chia or flax seeds
  • Optional: dark chocolate chips

Instructions

  • Mash bananas, stir in other ingredients.
  • Scoop onto baking sheet, bake at 350°F for 12 mins.

Banana Blueberry Muffins

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Banana Blueberry Muffins

These Banana Blueberry Muffins are naturally sweetened and full offiber, helping balance blood sugar and support gut health. They’reanti-inflammatory, easy to make, and the perfect treat.
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Course: Appetizer, Breakfast, Brunch, Dessert, Dinner, Drink, Lunch, Side Dish, Smoothie, Snack
Cuisine: American, Anti-Inflammatory, Clean Eating, Gluten-Free Friendly, Mediterranean, Plant-Based, Whole Food
Diet: , , , , , , ,
Keyword: anti-inflammatory recipes for women over 50, clean eating breakfast, easy anti-inflammatory meals, gut health recipes, healthy recipes over 50, hormone balancing foods, meal prep for women, quick healthy dinner, real food recipes, reduce inflammation naturally
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • 1 cup whole wheat flour
  • ½ cup wheat bran
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 ripe bananas mashed
  • ⅓ cup honey or maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • ⅓ cup plain Greek yogurt
  • ¼ cup melted coconut oil
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
  • In a large bowl, combine the whole wheat flour, wheat bran, baking soda, baking powder, salt, and ground cinnamon. Mix well.
  • In another bowl, mash the ripe bananas. Add the honey or maple syrup, egg, vanilla extract, Greek yogurt, and melted coconut oil. Mix until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
  • Gently fold in the fresh or frozen blueberries into the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for a few minutes before transferring

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Raspberry Coconut Macaroons

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Raspberry Coconut Macaroons

Light, soft, and just sweet enough—theseRaspberry Coconut Macaroons are one of those recipes that reminds you…
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Course: Breakfast, Dessert, Snack
Cuisine: American, French, Italian, Mediterranean
Diet: Gluten Free, Low Salt, Vegan
Keyword: anti-inflamatory food, delicious, easy recipe,, healthy
Prep Time: 5 minutes
Cook Time: 12 minutes
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • 1 ½ cups shredded coconut
  • ⅓ cup mashed raspberries
  • 2 egg whites
  • 2 tbsp maple syrup or monk fruit
  • 1 tsp vanilla extract
  • Pinch of salt
  • ✨ Optional: Dark chocolate drizzle

Instructions

  • Mix coconut, raspberries, egg whites, maple syrup.
  • Bake at 325°F.
  • Optional chocolate drizzle.

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Peach Blueberry Crisp

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Peach Blueberry Crisp

Warm, comforting, and nourishing—this Peach BlueberryCrisp is naturally anti-inflammatory and packed with flavor.
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Course: Dessert
Cuisine: American, Italian, Mediterranean
Diet: Gluten Free, Low Fat, Low Salt, Vegetarian
Keyword: anti-inflamatory food, easy recipe,, healthy food, quick recipe, recipe
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • For the Filling:
  • 3 cups fresh or frozen peaches sliced
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon lemon juice
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 teaspoon vanilla extract
  • For the Crisp Topping:
  • 1 cup rolled oats use gluten-free if needed
  • ½ cup almond flour
  • ⅓ cup chopped nuts e.g., almonds, pecans, or walnuts
  • ¼ cup coconut sugar or brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C).
  • Lightly grease an 8×8-inch baking dish.
  • In a large bowl, combine the sliced peaches, blueberries, maple syrup, lemon juice, arrowroot powder, and vanilla extract.
  • Toss until the fruit is evenly coated.
  • Pour the mixture into the prepared baking dish.
  • Make the Crisp Topping: I
  • n a separate bowl, mix together the rolled oats, almond flour, chopped nuts, coconut sugar, cinnamon, and salt.
  • Add the melted coconut oil and vanilla extract, stirring until the mixture becomes crumbly. Assemble the Crisp: Evenly sprinkle the crisp topping over the fruit filling in the baking dish. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
  • Cool and Serve: Let the crisp cool for a few minutes before serving.

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