Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms

Make room on your Thanksgiving plate for this vegan stuffing! It has all the comforting savory flavors of stuffing, but is vegan and gluten free.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

What is your favorite Thanksgiving food? For me, I’m all about the sides. I love sweet potato casserole, Brussels sprouts, cranberry sauce, and mashed potatoes. I was never interested in stuffing until my aunt prepared a vegetarian version one year. Of course, I had to try it, and I finally understood why people love it!

Stuffing is a classic Thanksgiving dish that ordinarily consists of bread, onions, celery, other savory ingredients and herbs. It’s sometimes baked on its own, or stuffed inside a turkey to help keep the bird moist while it cooks.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

Of course, eating something that has been stuffed inside an animal sounds unappealing to vegans and vegetarians. So, enter this delicious vegan stuffing!

What is in this vegan stuffing?

You’ll find some traditional stuffing ingredients in this recipe, but also some unconventional ones. Here are the main ingredients you need to make this stuffing:

  • U.S.-grown long grain brown rice
  • Butternut Squash
  • Mushrooms
  • Onion
  • Garlic
  • Carrots
  • Celery
  • Vegetable Broth
  • Thyme
  • Sage

I love to use U.S.-grown rice in my cooking. I now know that 85% of the rice we consume each year is grown right in the United States! We produce all kinds of rice here, including long grain, short grain, red, wild, and other specialty varieties. I had the pleasure of traveling to Arkansas to visit an incredible rice farm, Ralston Family Farms. I only purchase U.S.-grown rice now, after seeing the high quality standards they use and tasting their delicious rice.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

How to make vegan stuffing

  • Cook U.S.-grown long grain brown rice with vegetable broth. (I used a rice cooker).
  • Roast butternut squash.
  • Cook onions, garlic, celery, carrots, and mushrooms on the stovetop.
  • Mix everything together in a big bowl.
  • Serve and enjoy!
Vegan stuffing ingredients - Daisybeet

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes – 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: serves 68 1x
  • Category: side dish

Description

Make room on your Thanksgiving plate for this vegan stuffing! It has all the comforting savory flavors of stuffing, but is vegan and gluten free.


Scale

Ingredients

  • 1 1/2 cups U.S.-grown long grain brown rice
  • 3 cups vegetable broth
  • 1 large butternut squash, peeled and diced into 1 inch cubes
  • 2 tbsp olive oil, divided
  • 1 white onion, diced
  • 5 cloves garlic, minced
  • I1 cup celery, sliced
  • 1 cup carrots, chopped
  • 1 box baby bella mushrooms, quartered
  • 3 tbsp thyme leaves
  • 3 tbsp sage, chopped
  • Salt
  • Pepper

Instructions

  1. Cook brown rice with vegetable broth according to package instructions. I used a rice cooker, and it came out perfectly.
  2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  3. Toss butternut squash with 1 tbsp olive oil, a dash of salt and pepper, and 1 tbsp thyme. Roast for 20-25 minutes, until fork tender.
  4. While the rice and butternut squash cook, prepare the stovetop vegetables.
  5. Heat the remaining olive oil in a large frying pan on medium heat.
  6. Add the onion and a dash of salt and pepper. Cook for 2-3 minutes until translucent.
  7. Add garlic, and cook for another 1-2 minutes.
  8. Add celery and carrots with more salt and pepper. Stir and cook for 5-8 minutes, until carrots begin to soften.
  9. Add mushrooms, the remaining thyme, sage, and salt and pepper. Cook for about 15 minutes, until the mushrooms brown and everything starts to caramelize a little, leaving little brown bits at the bottom of the pan.
  10. Use your spoon to scrape the brown bits into the vegetable mixture, because it adds a lot of savory flavor.
  11. Once everything is done cooking, Combine all the ingredients in a large mixing bowl.
  12. Stir to combine, and add more salt and pepper to taste.
  13. Transfer to a serving dish and serve warm with fresh herbs for garnish.


Notes

  • Can be prepared ahead of time and reheated in the oven at 300 degrees.

Keywords: vegan stuffing, gluten free stuffing, Thanksgiving stuffing recipe

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you USA Rice and The FeedFeed for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Cinnamon Toast Crunch Granola (Vegan, Gluten Free)

This cinnamon toast crunch granola is reminiscent of my favorite childhood cereal. It’s loaded with sweet cinnamon flavor and good-for-you ingredients.

Cinnamon toast crunch granola - Daisybeet

Did you used to eat Cinnamon Toast Crunch cereal when you were little? Or maybe you still eat it now! No judgement – I just made Ben a Cinnamon Toast Crunch cake for his birthday and it was wayyy too good to even describe.

Making that cake and munching on Cinnamon Toast Crunch reminded me of happy childhood times. I still love cinnamon flavor, and decided I needed to make a cinnamon packed granola recipe.

Cinnamon toast crunch granola - Daisybeet

Why you’ll love this cinnamon toast crunch granola

  • Packed with cinnamon flavor. The star of this granola is one spice – cinnamon! It will make your home smell like Christmas morning as you bake it.
  • Healthier than the breakfast cereal. This granola is much lower in sugar and higher in fiber than Cinnamon Toast Crunch cereal. It’s made with whole grains and has healthy fats from cashews.
  • Tastes like a warm hug. Cinnamon is such a comforting and warming spice. You’ll feel as if you’re being wrapped in a hug when you take a bite of this granola.
Cinnamon toast crunch granola - Daisybeet

How to make cinnamon toast crunch granola

  • Combine dry ingredients in a mixing bowl.
  • Mix together wet ingredients in a separate bowl.
  • Pour wet into dry ingredients, and mix to combine well.
  • Press granola into a single layer on a lined baking sheet.
  • Bake until golden brown, and let cool before breaking into clusters.

Tips for making this recipe perfectly

  • Don’t mix the granola at all while it is baking. This way, you’ll end up with big clusters to eat.
  • Use old fashioned rolled oats (certified gluten free if needed). The texture of quick or steel cut oats is not ideal for granola recipes in general.
  • Keep an eye on the granola during the last few minutes of baking. It can turn from golden brown to burnt pretty quickly.

More granola recipes to try

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Cinnamon toast crunch granola - Daisybeet
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Cinnamon Toast Crunch Granola (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40 minutes
  • Yield: about 6 cups 1x
  • Category: breakfast

Description

This cinnamon toast crunch granola is reminiscent of my favorite childhood cereal. It’s loaded with cinnamon flavor, but with good-for-you ingredients.


Scale

Ingredients

  • 2 1/2 cups old fashioned rolled oats (certified gluten free)
  • 1/2 cup brown rice crisp cereal
  • 1/2 cup cashews, roughly chopped
  • 1/2 tsp salt
  • 1 heaping tsp cinnamon
  • 1/2 cup maple syrup
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Combine oats, brown rice crisps, cashews, salt, and cinnamon in a mixing bowl and mix.
  3. In a separate bowl, whisk together maple syrup, coconut oil, and vanilla extract.
  4. Pour wet ingredients into dry and mix together well.
  5. Spread granola into a single even layer on the prepared baking sheet.
  6. Bake for 30-35 minutes, until golden brown and fragrant. 
  7. Let granola cool completely, then use your hands to break into large clusters.


Notes

  • Store in an airtight container. Can be kept at room temperature.

Keywords: cinnamon toast crunch granola, healthy granola, vegan, gluten free

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Cinnamon toast crunch granola - Daisybeet
Featured

Healthy Apple Pear Crisp (Vegan, Gluten Free)

This healthy apple pear crisp is the best fall dessert that everyone will love. It’s filled with cinnamon, oats, pecans, and fresh fall fruit.

Healthy apple and pear crisp - Daisybeet

When it comes to dessert, I go one of two ways. It’s either allllll the chocolate, or a combination of warm fruit and crust/crisp plus cold vanilla ice cream. Every time I eat fruit crisp warm from the oven, it trumps chocolate in that moment.

This apple pear crisp tastes decadent, but it’s healthy enough you could eat it for breakfast! There is no refined sugar and it’s minimally sweetened with maple syrup. Also, the fruit and oats add fiber, and pecans and almond flour add healthy monounsaturated fats.

Healthy apple and pear crisp - Daisybeet

How to make healthy apple pear crisp

I combined two of my favorite fall fruits, apples and pears, in this dessert. I left the skin on because I don’t mind it, and that’s where most of the fiber lives, but feel free to peel your fruit if you’d like!

Crisp ingredients - Daisybeet
  • Slice apples and pears very thin.
  • Mix fruit with cinnamon, maple syrup, and vanilla extract.
  • Mix dry ingredients for the crisp topping.
  • Add the wet ingredients and combine.
  • Pour fruit into a baking dish, and top with crisp in an even layer.
  • Bake and then enjoy with your favorite vanilla ice cream!
Healthy apple and pear crisp - Daisybeet

Why you’ll love this healthy apple pear crisp recipe

  • It’s super easy to make. Apple crisp is much simpler to make from scratch than apple pie, but still has similar flavor and is just as delicious. This recipe doesn’t require peeling the fruit, which makes it even simpler!
  • It tastes (and smells) like holidays at home with family. This crisp is filled with cinnamon, ginger, apples, and pears, which warms your home with the sweetest aroma as it bakes. It’s the perfect dessert to serve at Thanksgiving.
  • Filled with nourishing ingredients. This dessert is low in added sugar and fat, so you won’t feel weighed down after eating it. It really is healthy enough to have for breakfast! (Highly recommended).
Healthy apple and pear crisp - Daisybeet

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Healthy Apple Pear Crisp (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: serves 6 1x
  • Category: baking

Description

This healthy apple pear crisp is the best fall dessert that everyone will love. It’s filled with cinnamon, oats, pecans, and fresh fall fruit.


Scale

Ingredients

Fruit Filling

  • 3 small apples, sliced very thin (I used Mac apples)
  • 2 Bosc pears, sliced very thin
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon

Crisp Layer

  • 1 1/2 cups old fashioned rolled oats
  • 1/3 cup almond flour
  • 1/3 cup chopped pecans
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp Kosher salt
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil, melted

 

  • Your favorite vegan vanilla ice cream, for serving 

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8″x8″ ceramic baking dish with cooking oil.
  2. In a large bowl, combine sliced fruit, vanilla extract, maple syrup, and cinnamon. Mix to combine, and add to prepared baking dish.
  3. Mix together oats, almond flour, pecans, cinnamon, ginger, and salt in a medium mixing bowl.
  4. Add maple syrup and coconut oil, and stir to combine to form the crisp topping.
  5. Spread crisp topping in an even layer over the fruit.
  6. Bake for 45-50 minutes, until fruit is soft and fork tender, and bubbling up around the edges.
  7. Let cool slightly before serving.
  8. Serve warm with vanilla ice cream.


Notes

  • Keep covered in the fridge for 3-4 days.
  • Reheats well in the oven.

Keywords: healthy apple pear crisp, thanksgiving desserts, vegan, gluten free

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Healthy apple and pear crisp - Daisybeet
Featured

Creamy High Protein Mushroom and Spinach Pasta (Gluten Free)

This creamy mushroom and spinach pasta sauce is made using a secret high protein ingredient! It’s a delicious and filling weeknight meal.

Creamy high protein mushroom and spinach pasta - Daisybeet

What’s better than a warm, creamy bowl of pasta? One that is packed with protein and healthier ingredients! This creamy mushroom and spinach pasta contains a secret healthy ingredient that replaces heavy cream and adds plant-based protein to this dish.

That high protein ingredient is not cashews or tahini. It’s TOFU! Silken tofu, to be exact. When blended, silken tofu has a similar consistency to heavy cream. It has a neutral flavor, so you can add whatever seasonings and spices you like.

Creamy high protein pasta sauce - Daisybeet

How is this creamy mushroom and spinach pasta made healthier?

A few simple swaps change a typically carbohydrate and fat heavy dish into a more balanced meal. While there is absolutely a time and a place for the real deal, this mushroom and spinach pasta recipe makes for a filling weeknight dinner that helps keep blood sugar levels stable, and won’t leave you hungry in an hour.

  • Swap silken tofu for heavy cream: Heavy cream consists of about 90% fat, much of which is saturated, with very little protein. Silken tofu contains no saturated fat, and adds 5 grams of plant-based protein to each serving of this pasta. Tofu also contains other important nutrients like calcium, potassium, and iron.
  • Swap white pasta for chickpea pasta. I love using pasta made from chickpea flour to add protein to pasta dishes. Chickpea pasta has almost double the protein and almost 5 times the fiber as regular pasta. Plus, the taste is very similar! Each serving of this dish packs 18 grams of protein from the chickpea pasta and tofu.
  • Packed with vegetables. This pasta contains lots of mushrooms and spinach, which add vitamins, minerals, antioxidants, and fiber to the meal.
Creamy high protein mushroom and spinach pasta - Daisybeet

How to make creamy mushroom and spinach pasta

  • Saute garlic and shallots in olive oil.
  • Add cooked garlic and shallots to a high power blender with tofu and other sauce ingredients.
  • Blend until smooth and creamy.
  • Saute spinach and mushrooms, and cook pasta according to package instructions.
  • Toss cooked pasta with sauce and stir in parmesan cheese and vegetables.
Creamy high protein mushroom and spinach pasta - Daisybeet

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Creamy high protein mushroom and spinach pasta - Daisybeet
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Creamy High Protein Mushroom and Spinach Pasta (Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x
  • Category: main dish

Description

This creamy mushroom and spinach pasta sauce is made using a secret high protein ingredient! It’s a delicious and filling weeknight meal.


Scale

Ingredients

  • 1 tbsp olive oil
  • 7 cloves garlic, minced
  • 1 shallot, sliced thin
  • 16 oz silken tofu
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 2 tbsp white miso paste
  • 1 1/2 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1/4 cup vegetable broth
  • 5 cups sliced mushrooms
  • 6 oz bag fresh baby spinach
  • 8 oz box chickpea pasta shells
  • 1/2 cup freshly grated parmesan cheese (grated fine)

Instructions

  • Heat olive oil in a large frying pan on medium heat. Add garlic and shallot and a pinch of salt and pepper, and cook for 2-3 minutes.
  • Add half the cooked garlic and shallot to a high powered blender, along with tofu, salt, pepper, paprika, miso, nutritional yeast, lemon juice, and vegetable broth. Blend on high for about 30 seconds until smooth and creamy.
  • Add a little more oil to the pan with remaining garlic and shallots. Add mushrooms and a pinch of salt and pepper.
  • Cook mushrooms, stirring occassionally, for 5-10 minutes until well cooked.
  • Add spinach to the pan with mushrooms, plus salt and pepper to taste. Continue to cook until spinach is wilted.
  • Cook chickpea pasta according to package instructions.
  • Add cooked pasta back to the pot with about 1/2 cup of sauce. Stir to coat pasta, and add more sauce as neccessary. 
  • Stir in parmesan cheese until melted.
  • Add vegetables and stir to combine. Serve with additional parmesan cheese sprinkled on top, if desired.


Notes

  • This recipe is not vegan because it contains parmesan cheese. I think this could easily be made vegan if you left out the cheese and doubled the nutritional yeast + added 1 tbsp of miso, or replaced the parmesan cheese with shredded vegan cheese.
  • Use a pasta shape that holds a creamy sauce well, like shells, fettuccine, or elbows.

Keywords: mushroom and spinach pasta, gluten free, high protein pasta

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Creamy mushroom and spinach pasta - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Roasted Delicata Squash with Cinnamon and Sage (Vegan, Gluten Free)

This roasted delicata squash is the sweetest side dish full of fall flavors. The skin of this delicious squash is edible, so no peeling required!

Roasted delicata squash - Daisybeet

When I think of fall flavors, winter squashes, cinnamon, and sage instantly come to mind. This roasted delicata squash recipe combines all three together!

Have you ever cooked delicata squash? I first discovered it a few years ago, and I absolutely love it. Delicata squash is a winter squash that has a cylindrical shape. As the name suggests, the skin is delicate, so it is actually edible! It’s much quicker to prepare than other winter squashes with hardier skins.

Whole delicata squash - Daisybeet

How to cook delicata squash

My favorite way to cook winter squashes is roasting them in the oven. Here’s how I roast delicata squash:

  • Wash and scrub delicata squash very well, as you will be eating the skin.
  • Slice squash in half lengthwise.
  • Use a spoon to scoop out the seeds. Discard or save and roast them.
  • Slice each squash half into 1/4th inch thick half moons.
  • Drizzle with avocado oil and seasonings, and place in the oven on a baking sheet.
Halved delicata squash - Daisybeet

Different ways to serve roasted delicata squash

  • Serve it as a side with Thanksgiving dinner
  • Add it to a salad with other roasted fall vegetables and balsamic dressing
  • Use it in your favorite Buddha bowl recipe
  • Top avocado toast with slices of delicata squash
  • Serve slices of squash with a yummy dip like hummus for a satisfying snack
  • Add it to a breakfast bowl with yogurt and granola
Tray of roasted delicata squash - Daisybeet

What ingredients are in this recipe?

You need just seven ingredients to make this roasted delicata squash. You likely have all the spices in your pantry already! I call for using avocado oil instead of olive oil because it has a higher smoke point, and we roast the squash at 410 degrees F.

  • Delicata squash
  • Sage
  • Avocado oil
  • Cinnamon
  • Paprika
  • Salt
  • Pepper
Roasted delicata squash - Daisybeet

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Roasted delicata squash - Daisybeet
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Roasted Delicata Squash with Cinnamon and Sage (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: serves 56 1x
  • Category: side dish

Description

This roasted delicata squash is the sweetest side dish full of fall flavors. The skin of this delicious squash is edible, so no peeling required!


Scale

Ingredients

  • 2 delicata squashes, cut into half moons
  • 1 tbsp avocado oil
  • 1/2 tsp cinnamon
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fresh sage, chopped

Instructions

  1. Preheat oven to 410 degrees F. Line a baking sheet with parchment paper.
  2. Wash and scrub delicata squash. Slice squash in half lengthwise. Use a spoon to scoop out and discard seeds. Slice into 1/4th inch thick half moons.
  3. Toss delicata slices in avocado oil with spices, salt, pepper, and sage.
  4. Spread in an even layer on baking sheet.
  5. Roast for 20-25 minutes, flipping squash pieces halfway through roasting.
  6. Squash is done when the flesh is beginning to brown and caramelize, and is fork tender.


Notes

  • Tastes great warm or cold.
  • Store in an airtight container in the fridge for 3-4 days.

Keywords: roasted delicata squash, vegan, gluten free

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Roasted delicata squash - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Healthy Homemade Twix Bars (Vegan, Gluten Free)

These healthy homemade twix bars are the perfect treat to make for Halloween! Made with better-for-you ingredients, these will please every trick-or-treater.

Healthy homemade twix bars - Daisybeet

Do you have a favorite candy? Mine is anything chocolate. Give me a Snickers, Milky Way, or Twix bar, and I’m happy! If you agree, this healthy homemade twix bar recipe will be your new best friend.

These twix bars might even be better than the original. They have a super thick layer of biscuit cookie and caramel. Also, they are covered in dark chocolate and sea salt. They are an elevated version of the classic candy bar!

Healthy homemade twix bars - Daisybeet

Why are these homemade twix bars healthier?

We use nutrient-rich ingredients in this healthy homemade twix bar recipe. There are no refined flours or sugar In fact, there is very little added sugar at all in this recipe! Here are some of the key ingredient swaps:

  • Almond flour for white flour: Almond flour is much more nutrient-dense than white flour. It contains plant-based protein, healthy unsaturated fats, and fiber.
  • Medjool dates for caramel: Regular caramel is made from pure sugar. We use date caramel in this recipe, made by blending dates in a food processor until smooth. Dates contain fiber, antioxidants, and vitamins and minerals, including magnesium and potassium.
  • Lily’s Dark Chocolate for milk chocolate: Dark chocolate is higher in antioxidants than milk chocolate. Lily’s is my favorite brand of chocolate to bake with! Their bars are sweetened with stevia, so there is no added sugar. They also contain fiber, and they are absolutely delicious. They melt and behave just like sugar sweetened chocolate in recipes.
Healthy homemade twix bars - Daisybeet

How to make healthy homemade twix bars

  • Bake the almond flour biscuit layer, and let cool.
  • Make date caramel. Spread it evenly over the biscuit layer. Place in the fridge to set for a bit.
  • Melt chocolate and pour it onto the caramel layer. Sprinkle with sea salt, then let it set in the fridge.
Different twix bar layers - Daisybeet
Chocolate layer of twix bars - Daisybeet

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Healthy Homemade Twix Bars (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 bars 1x
  • Category: dessert

Description

These healthy homemade twix bars are the perfect treat to make for Halloween! Made with better-for-you ingredients, these will please every trick-or-treater.


Scale

Ingredients

Biscuit Layer

  • 2 cups almond flour
  • 1/4 cup coconut oil, melted
  • 1 tsp salt
  • 3 tbsp maple syrup
  • 1 tbsp water

Date Caramel

  • 2 cups Medjool dates, pitted
  • Pinch of salt
  • up to 1/2 cup water

Chocolate Layer


Instructions

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
  2. Mix together all biscuit ingredients in a bowl. Press into an even layer in the loaf pan. 
  3. Bake for 20-25 minutes, until a toothpick comes out clean in the center.
  4. Place in fridge to let cool for 20 minutes.
  5. While biscuit layer bakes, make the date caramel. Soak the dates in hot water for 10 minutes. Drain and reserve 1/2 cup water.
  6. Place dates and salt in a food processor, and add 2 tbsp reserved water.
  7. Blend for 3-4 minutes until completely smooth. Add reserved water a tbsp at a time if needed. You may need to pause blending to scrape down the edges.
  8. Once biscuit layer has cooled, pour date caramel over it and spread into an even layer.
  9. Place in fridge to set for 10 minutes.
  10. Meanwhile, melt the chocolate and coconut oil in a double boiler or microwave. 
  11. Spread the melted chocolate in an even layer over the date caramel. Sprinkle with sea salt.
  12. Place in fridge for 10 minutes, or until chocolate is set.
  13. Slice into 8 bars.


Notes

  • Keep in an airtight container in the fridge.

Keywords: healthy homemade twix bars, vegan, gluten free, dark chocolate, date caramel

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Healthy homemade twix bars - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you Lily’s Sweets for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

I’m eating this shredded Brussels sprout salad for lunch as I type this blog post. I’ve already made it twice in one week, and have eaten it with approximately 5 meals. I can tell this is the start of a new salad obsession!

I was inspired to make this salad after eating a similar one at Oak at Fourteenth in Boulder a few weeks ago. My friends and I were raving about how great their kale salad was. You know a salad is good when you go back for seconds (and thirds), even after a few drinks!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

Why you’ll love this shredded Brussels sprouts salad

  • It’s easy to make. If you use a food processor, this recipe is super easy to make, because there is minimal chopping. You’ll slice and finely shred the kale using the slicing blade. You can always chop and slice the vegetables by hand, it just will take a bit longer to make!
  • Celebrates seasonal produce. This salad highlights some favorite fall produce: Brussels sprouts, kale, and apples. The flavors and quality of the produce is spot on, because it is so fresh and in-season.
  • It’s different. Sick of romaine or spinach based salads? Mix things up with this shredded Brussels sprouts salad! You’ll be pleasantly surprised by how delicious raw Brussels sprouts are, while getting in your daily dose of greens.
Ingredients - Daisybeet

What’s in this salad?

You need less than 10 ingredients to make this recipe. You can even pick up a few of them at the farmer’s market, because they are in season now!

  • Brussels sprouts
  • Kale
  • Apples
  • Slivered almonds
  • Parmesan cheese
  • Olive Oil
  • Lemon
  • Dijon mustard
  • Maple syrup
  • Salt and pepper
Shredded Brussels sprouts salad with kale and apples - Daisybeet

Tips for making this shredded Brussels sprouts salad perfectly

  • Use a food processor slicing blade. This recipe is easy to make and not very time consuming if you have a food processor with a slicing blade attachment. You can absolutely make this salad if you don’t, but it will take longer and the vegetables might not be as fine.
  • Choose a firm, crunchy, slightly tart apple variety. Crunchy apples hold up better when chopped so small, and slightly tart apples lend a really great flavor to this salad. I used SnapDragon apples from New York, and they are perfect! SnapDragon apples are crispy and have the perfect sweet to tart balance. If you can’t find SnapDragon apples, I suggest Honeycrisp or something similar.
  • Use freshly grated parmesan cheese. Purchase high quality parmesan cheese and grate it yourself instead of getting it pre-shredded. It has so much more flavor and freshness, which comes out beautifully in this shredded Brussels sprouts salad. I like to use a zester to grate the cheese into very fine pieces.
Shredded Brussels sprouts salad with kale and apples - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 56 1x
  • Category: side dish

Description

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!


Scale

Ingredients

  • 1/2 cup slivered almonds
  • 16 oz Brussels sprouts (about 4 cups whole sprouts)
  • 5 cups kale
  • 2 SnapDragon apples, finely chopped into matchsticks
  • 1/2 cup finely grated parmesan cheese
  • Zest of 1 lemon
  • 4 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 3 tbsp olive oil
  • Dash of salt and pepper

Instructions

  • Preheat oven to 350 degrees F.
  • Toast almonds on an unlined baking sheet for 5-8 minutes, until lightly golden brown.
  • Wash and slice off the ends of the Brussels sprouts.
  • Shred Brussels sprouts using the slicing blade of a food processor. Transfer to a large mixing bowl, and wipe out food processor container.
  • Repeat the same shredding process with the kale using the same food processor blade. Transfer kale to the mixing bowl.
  • Add sliced apples, parmesan cheese, and lemon zest to the bowl.
  • To make dressing, whisk together lemon juice, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  • Pour dressing over the salad, and toss until everything is well coated in dressing. 


Notes

  • Store in an airtight container for up to 4 days in the fridge.
  • This salad holds up well, so it can be prepared in advance.

Keywords: shredded brussels sprouts salad, kale, gluten free, brussels sprouts

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Shredded Brussels sprouts salad with kale and apples - Daisybeet

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Thank you Yes! Apples for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.