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Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
01of 13Lemon Zucchini BreadView RecipeThis super-moist zucchini bread is a great way to use up homegrown summer zucchini! Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It’s just sweet enough to satisfy a craving without giving you a sugar crash.02of 13Peanut Butter & Chocolate Chickpea BlondiesView RecipePhotography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige HicksChickpea blondies? Hear us out! Not only do these legume-based treats have a delightful fudgy texture, they have twice as much fiber and three times as much protein as a blondie made with flour.03of 13Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.04of 13Blueberry-Lemon Ricotta Pound CakeView RecipeThis healthy pound cake recipe isn’t just delicious–it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy–the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.05of 13Pumpkin Dump CakeView RecipeThis pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is “dumped” on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.06of 13Chocolate Zucchini BrowniesView RecipeThe batter for this healthy one-bowl brownie recipe is stirred together right in the saucepan used to melt the butter and chocolate–no mixing bowl needed and less cleanup for you. Using shredded zucchini in this healthy dessert recipe creates a tender, moist brownie with about half the amount of butter and sugar found in a classic recipe–and it’s virtually undetectable in the baked brownies.07of 13Peach & Blueberry CobblerView RecipeThis is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet.08of 13Skillet Strawberry-Rhubarb CrispView RecipeFresh strawberries and rhubarb meld together under a crisp oat crumble in this gluten-free dessert recipe made in just one skillet. If you’re not gluten-sensitive, regular rolled oats will work too. Top with a dollop of whipped cream for an extra-special treat.09of 13Chocolate-Peanut Butter Energy BarsView RecipeDates provide all the sweetness you need for these no-bake energy bars. Each square serves up a hearty dose of protein—thanks to peanut butter and peanuts—as well as fiber from rolled oats. Kids will love the chewy bites with crunchy nuts.10of 13Miso Apple BarsView RecipeMiso is not just for soup! This fermented bean paste’s rich umami flavor balances the sweetness in this apple dessert recipe. More ways to use miso: whisk into a dressing or stir into sautéed vegetables with a bit of butter too.11of 13No-Sugar-Added Mini Apple PiesView RecipeThese delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special–yet healthy–dessert to the next level.12of 13No-Sugar-Added Oatmeal CookiesView RecipeClassic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.13of 13Carrot Cake with Miso Cream Cheese FrostingView RecipeRick PoonCookbook author and cooking teacher Sonoko Sakai extends her passion for miso to this cake recipe. She explains, “When I moved to Los Angeles from Tokyo, my mother took us to a diner where she ordered us carrot cake for the first time. She was always encouraging us to try things, but a vegetable cake? I was skeptical at first, but when I took the first bite, I fell in love. Soon, I began making my own. I’d never baked with any of these ingredients before, so I felt a little more American every time. Later in my life, the Japanese in me wondered about adding miso to the frosting—after all, mochi sweets are often flavored with miso. I found it offsets the sweetness and gives it a punch of umami. I like to use both white and red miso. Since the flavor of miso varies, start small, taste and adjust to suit your palate.”
01of 13Lemon Zucchini BreadView RecipeThis super-moist zucchini bread is a great way to use up homegrown summer zucchini! Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It’s just sweet enough to satisfy a craving without giving you a sugar crash.
01of 13
Lemon Zucchini Bread
View Recipe
This super-moist zucchini bread is a great way to use up homegrown summer zucchini! Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It’s just sweet enough to satisfy a craving without giving you a sugar crash.
02of 13Peanut Butter & Chocolate Chickpea BlondiesView RecipePhotography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige HicksChickpea blondies? Hear us out! Not only do these legume-based treats have a delightful fudgy texture, they have twice as much fiber and three times as much protein as a blondie made with flour.
02of 13
Peanut Butter & Chocolate Chickpea Blondies
Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Chickpea blondies? Hear us out! Not only do these legume-based treats have a delightful fudgy texture, they have twice as much fiber and three times as much protein as a blondie made with flour.
03of 13Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
03of 13
Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
04of 13Blueberry-Lemon Ricotta Pound CakeView RecipeThis healthy pound cake recipe isn’t just delicious–it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy–the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.
04of 13
Blueberry-Lemon Ricotta Pound Cake
This healthy pound cake recipe isn’t just delicious–it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy–the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.
05of 13Pumpkin Dump CakeView RecipeThis pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is “dumped” on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.
05of 13
Pumpkin Dump Cake
This pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is “dumped” on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.
06of 13Chocolate Zucchini BrowniesView RecipeThe batter for this healthy one-bowl brownie recipe is stirred together right in the saucepan used to melt the butter and chocolate–no mixing bowl needed and less cleanup for you. Using shredded zucchini in this healthy dessert recipe creates a tender, moist brownie with about half the amount of butter and sugar found in a classic recipe–and it’s virtually undetectable in the baked brownies.
06of 13
Chocolate Zucchini Brownies
The batter for this healthy one-bowl brownie recipe is stirred together right in the saucepan used to melt the butter and chocolate–no mixing bowl needed and less cleanup for you. Using shredded zucchini in this healthy dessert recipe creates a tender, moist brownie with about half the amount of butter and sugar found in a classic recipe–and it’s virtually undetectable in the baked brownies.
07of 13Peach & Blueberry CobblerView RecipeThis is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet.
07of 13
Peach & Blueberry Cobbler
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet.
08of 13Skillet Strawberry-Rhubarb CrispView RecipeFresh strawberries and rhubarb meld together under a crisp oat crumble in this gluten-free dessert recipe made in just one skillet. If you’re not gluten-sensitive, regular rolled oats will work too. Top with a dollop of whipped cream for an extra-special treat.
08of 13
Skillet Strawberry-Rhubarb Crisp
Fresh strawberries and rhubarb meld together under a crisp oat crumble in this gluten-free dessert recipe made in just one skillet. If you’re not gluten-sensitive, regular rolled oats will work too. Top with a dollop of whipped cream for an extra-special treat.
09of 13Chocolate-Peanut Butter Energy BarsView RecipeDates provide all the sweetness you need for these no-bake energy bars. Each square serves up a hearty dose of protein—thanks to peanut butter and peanuts—as well as fiber from rolled oats. Kids will love the chewy bites with crunchy nuts.
09of 13
Chocolate-Peanut Butter Energy Bars
Dates provide all the sweetness you need for these no-bake energy bars. Each square serves up a hearty dose of protein—thanks to peanut butter and peanuts—as well as fiber from rolled oats. Kids will love the chewy bites with crunchy nuts.
10of 13Miso Apple BarsView RecipeMiso is not just for soup! This fermented bean paste’s rich umami flavor balances the sweetness in this apple dessert recipe. More ways to use miso: whisk into a dressing or stir into sautéed vegetables with a bit of butter too.
10of 13
Miso Apple Bars
Miso is not just for soup! This fermented bean paste’s rich umami flavor balances the sweetness in this apple dessert recipe. More ways to use miso: whisk into a dressing or stir into sautéed vegetables with a bit of butter too.
11of 13No-Sugar-Added Mini Apple PiesView RecipeThese delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special–yet healthy–dessert to the next level.
11of 13
No-Sugar-Added Mini Apple Pies
These delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special–yet healthy–dessert to the next level.
12of 13No-Sugar-Added Oatmeal CookiesView RecipeClassic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.
12of 13
No-Sugar-Added Oatmeal Cookies
Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.
13of 13Carrot Cake with Miso Cream Cheese FrostingView RecipeRick PoonCookbook author and cooking teacher Sonoko Sakai extends her passion for miso to this cake recipe. She explains, “When I moved to Los Angeles from Tokyo, my mother took us to a diner where she ordered us carrot cake for the first time. She was always encouraging us to try things, but a vegetable cake? I was skeptical at first, but when I took the first bite, I fell in love. Soon, I began making my own. I’d never baked with any of these ingredients before, so I felt a little more American every time. Later in my life, the Japanese in me wondered about adding miso to the frosting—after all, mochi sweets are often flavored with miso. I found it offsets the sweetness and gives it a punch of umami. I like to use both white and red miso. Since the flavor of miso varies, start small, taste and adjust to suit your palate.”
13of 13
Carrot Cake with Miso Cream Cheese Frosting
Rick Poon
Cookbook author and cooking teacher Sonoko Sakai extends her passion for miso to this cake recipe. She explains, “When I moved to Los Angeles from Tokyo, my mother took us to a diner where she ordered us carrot cake for the first time. She was always encouraging us to try things, but a vegetable cake? I was skeptical at first, but when I took the first bite, I fell in love. Soon, I began making my own. I’d never baked with any of these ingredients before, so I felt a little more American every time. Later in my life, the Japanese in me wondered about adding miso to the frosting—after all, mochi sweets are often flavored with miso. I found it offsets the sweetness and gives it a punch of umami. I like to use both white and red miso. Since the flavor of miso varies, start small, taste and adjust to suit your palate.”
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