Ingredients Needed

Main Ingredients:

• 2/3 cup Greek yogurt, 170 grams (Plain yogurt is my preference since it doesn’t have any added sugar. Vanilla yogurt also works.)
• 1/2 serving chocolate protein powder (my favorite brands: chocolate whey protein from Tera’s Whey and chocolate dairy-free protein powder from Faster Way)

Optional Extra Flavorings:

• 1/2-1 tablespoon unsweetened cocoa powder (for additional chocolate flavor)
• 1-2 teaspoons maple syrup or honey (or 1/4 teaspoon liquid stevia)
• pinch of cinnamon (enhances the chocolate flavor)
• pinch of salt (enhances the dark chocolate flavor)
• splash of vanilla extract

Optional Yogurt Toppings:

• 1-2 tablespoons peanut butter
• 1-2 tablespoons peanut butter powder
• 1/4 cup granola (like homemade oat granola or grain-free granola)
• 1/4 cup fresh fruit (or frozen berries: strawberries, blueberries, raspberries)
• 1 banana, sliced

What Kind of Yogurt? For best results, use plain greek yogurt: whole-milk greek yogurt, nonfat milk yogurt, or 2% fat yogurt. Greek yogurt is thick since the whey has been removed. It’s the perfect texture for this recipe.

Equipment Needed

• 1 medium or small bowl for mixing and eating the yogurt
• Storage jars (I love Weck Jars or Mason Jars) if you want to prep individual jars for a food prep breakfast or snack

Step By Step Instructions

Step 1: Combine Yogurt and Protein Powder

Spoon the yogurt into a bowl. Add 1 scoop of chocolate protein powder. If you’re going to add extra flavorings (cocoa powder, sweetener, vanilla, etc.) do that now.

Use a spoon to combine the ingredients. Aggressively mix the ingredients with your spoon until all the powder is incorporated into the yogurt and the yogurt mixture appears fluffy and has a creamy texture (about 15-30 seconds).

Step 2: Add Toppings

The yogurt is ready to enjoy. Top the yogurt with your favorite toppings: banana slices, frozen or fresh berries, peanut butter, granola, shredded coconut, etc.

Need topping ideas? Check out 17 healthy yogurt bowl toppings.

Make-Ahead Meal Prep Storage Instructions

If you’d like to make multiple yogurt bowls for a make-ahead breakfast, snack, or lunch, spoon the yogurt mixture into individual airtight containers (I love Weck Jars or Mason Jars). Secure the lids. Store in the fridge for up to 5 days. Before enjoying, add your favorite toppings.

Chocolate Overnight Oats is another favorite make-ahead breakfast using protein powder.

Ingredients Needed

To make these gluten-free chocolate chip cookies, you’ll only need a few pantry staple ingredients that are easily found in the baking aisle at the grocery store.

The main star of this recipe is almond flour, which is rich in healthy fats and protein. Almond flour is my favorite gluten free flour to bake with. It makes delicious gluten-free cookies, crisp almond flour waffles, moist almond flour banana bread and banana muffins, and the very best gluten-free pumpkin bread.

You’ll also notice that these healthy cookies aren’t made with refined sugars; just honey. The almond flour imparts a nutty flavor and natural sweetness, so lots of sugar isn’t needed.

• 8 tablespoon butter, semi-melted
• 1/3 cup honey (maple syrup may also work)
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups blanched fine almond flour (or almond meal)
• 2 tablespoons arrowroot flour starch or organic cornstarch (some readers have used coconut flour instead with good results-this is used to help thicken the batter so the cookies aren’t too soft and mushy)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips or 1/2 cup mini chocolate chips (dark chocolate chips also work, but the cookies won’t be as sweet)

How to Make This Almond Flour Chocolate Chip Cookie Recipe

Preheat the oven to 350F. Line a cookie sheet (or sheet pan) with parchment paper to make clean up easier.

Step 1: Cream Butter, Honey, and Egg Yolk

In a medium-size bowl, using an electric mixer, cream together the semi-melted butter (if you’re using a microwave to melt the butter, my butter is perfect after 20-30 seconds) and honey, until well combined and creamy. Add the egg yolk, and beat for a few seconds, until the butter mixture is well combined. Finally, beat in the vanilla extract.

Step 2: Add Dry Ingredients

Add the dry ingredients to the wet ingredients and mix until combined: almond flour, starch, baking soda, and salt. Then stir in 1 cup of chocolate chips.

Step 3: Spoon onto the Prepared Baking Sheet

Use an ice cream scooper or cookie scoop to scoop the batter on a parchment-lined baking sheet. Using a cookie scooper, makes larger, bakery-size cookies (about 3-4 tablespoons of dough). Using a cookie scoop, makes smaller cookies (which requires less baking time).

Step 4: Bake Cookies

Bake the cookies for 12 minutes for large cookies (smaller cookies may require less time), until golden brown (a very light brown/golden yellow hue) and the edges appear a bit crisp. The cookies will feel and look very soft. This is typical of all baked goods when you use almond flour.

Let the cookies cool on the baking sheet (don’t transfer to a cooling rack). As the cookies cool, they will firm up, so wait until the cookies are cool (about 5-10 minutes) before enjoying one. The cookies will always be soft, but once they cool, you’ll be able to easily pick one up without it crumbling.

Pro Tips for Baking Success

What type of almond flour?

For best results, use blanched almond flour. This flour has a light texture since the almond skins are removed before grinding almonds. This flour will produce a texture and flavor more like classic chocolate chip cookies made with all purpose flour.

I’ve also used almond meal, which has a coarser texture, since the skins are left on the ground almonds. This flour will result in more of a rustic feel to the cookies, but still results in delicious cookies.

My favorite almond flour brands are Bob’s Red Mill, Anthony’s, and the almond flour sold at Costco.

Dairy-Free Version

The preferred options for making the best cookies without dairy are: vegan butter, palm shortening, or softened virgin coconut oil.

Egg-Free Version

I haven’t personally made this recipe without eggs, but some readers have experienced great results using a flax egg. A binder is needed to keep the cookies from falling apart, which is why the egg yolk is added, and a flax egg would work in a similar way.

Don’t Use Other Flours (Wheat, Einkorn, Etc.)

I’m oftentimes asked if my almond flour recipes can be made with oat flour, wheat flour, einkorn flour, or all-purpose flour. The answer: No. Almond flour requires specific wet to dry ingredient ratios. You can’t substitute another flour in place of almond flour. Instead, use my einkorn chocolate chip cookie recipe if you’d like a wheat-based, traditional cookie.

How to Store

I rarely need to store the cookies because no cookie is ever left behind for the next day (they’re seriously the very best almond flour cookies).

If you do have some leftovers, or want to make the cookies in advance and enjoy later, store the cookies in an airtight container (or cookie jar) on the counter, at room temperature, for up to 2 days. Or in the fridge for up to 1 week. Or place the cookies in a freezer bag (a Ziplock bag) and store in the freezer for up to 3 months.

This recipe is very similar to my easy almond flour banana bread. It’s made without any butter or oil, yet it’s incredibly moist and flavorful!

Almond flour, which is rich in healthy fats and some protein, makes the best quick bread, chocolate chip cookies, and muffins (like almond flour banana muffins). It’s become one of my favorite flours to bake with, so you’ll find plenty of almond flour recipes here on the blog. This particular recipe is on constant repeat during the cooler months, when I crave all things pumpkin.

How to Make This Gluten-Free Pumpkin Bread

Step 1: Combine dry ingredients.

In a large bowl, whisk together all the dry ingredients, except the pumpkin seeds: almond flour, arrowroot flour starch, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt.

Step 2: Add wet ingredients.

Make a well in the center of the dry ingredients and add all the wet ingredients: eggs, maple syrup, yogurt, pumpkin puree, vanilla extract. Stir to combine the ingredients to form a thick batter.

Step 3: Pour the batter into the prepared loaf pan.

Step 4: Bake for 50-60 minutes.

Bake for 50-60 minutes. You can test the bread by inserting a toothpick or chopstick in the center. If the toothpick is clean, the bread is done baking.

Pro Tips for Baking Success

• Only Use Almond Flour: Almond flour is the only flour that works in this gluten-free pumpkin bread recipe. Do not use white flour, einkorn flour, coconut flour, a gluten-free all-purpose flour, or spelt flour. If you’d like to make pumpkin bread with gluten, that’s healthy and easy to digest, I love this einkorn pumpkin spice muffins recipe.
• Use parchment paper: Line the bread pan with parchment paper so it’s easy to remove the bread and let cool. This will prevent the bread from sticking to the bread pan and falling apart, which can easily happen with almond flour before it’s fully cool. Grease the pan with a bit of oil or butter, then place the parchment paper inside the pan. The butter/oil will keep the parchment in place so it’s easy to add the batter to the pan.
• Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.

What to Serve With This Bread

Serve individual slices of this pumpkin loaf with your favorite breakfast protein, like eggs, yogurt bowls, or a smoothie. For an afternoon snack, top a slice with peanut or almond butter, butter, cream cheese, or serve as-is without anything else. Here are a few of my favorite foods to serve with this bread…

• Scrambled Eggs
• Omelet Cups
• Egg and Cheese Omelette
• Feta Spinach Omelette
• Instant Pot Hard or Soft Boiled Eggs
• Healthy Yogurt Bowl (17 Different Ways)
• Homemade Pumpkin Spice Latte
• Homemade Chai Tea Latte (or an Iced Chai Tea Latte)
• Homemade Peppermint Mocha Latte

What Makes This Einkorn Oatmeal Cookie Recipe So Good?

Sometimes I get a craving for cookies that can’t be ignored. I usually make my favorite einkorn chocolate chip cookies or almond flour chocolate chip cookies (made with honey).

But lately, I’ve been craving oatmeal cookies, just like my mom used to make them. This classic einkorn oatmeal cookies recipe reminds of my childhood, but with an ancient grain twist. Here’s what I love about this recipe…

• Easier to Digest: This recipe is made with einkorn flour, which is easier to digest due to its weaker gluten structure. I’ll share more about einkorn flour in the next section. I also use sprouted oats from One Degree brand, which makes the rolled oats easy to digest as well.
• Less Sugar: We don’t fear sugar around here; instead, we consume it in moderation as a treat. That’s what sugar is meant to be…a treat. Since we don’t consume that many sugary baked goods, I find that most cookie recipes are way too sweet for our tastebuds. This recipe is made with half the sugar you usually find in cookie recipes.
• Soft: The texture of the cookies certainly doesn’t suffer here.
• Versatile: Add chocolate chips or raisins to this recipe, depending on your mood. Other delicious mix-in options: chopped macadamia nuts (I buy a big bag at Costco for snacking) or shredded coconut.

Ingredients Needed

Make this recipe as classic oatmeal cookies, or add chocolate chips or raisins (or nuts). They are delicious on their own and with the mix-ins.

• 1 cup unsalted butter, softened
• 1/2 cup organic brown sugar (111 g)
• 1/4 cup organic cane sugar (54 g)
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose Einkorn flour (170 g)
• 1 1/2 teaspoons cinnamon
• 1 teaspoon fine sea salt (I use Real Salt from Redmond)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cloves 
• Pinch fresh nutmeg
• 2 1/2 cups old-fashioned rolled oats (240 g)
• Choose One: 1 cup Raisins or Semi-Sweet Chocolate Chips

How to Make: Step by Step

Step 1: Preheat oven and prepare a cookie sheet.

Preheat the oven to 350F and line a large cookie sheet (sheet pan) with a sheet of parchment paper.

Step 2: Cream butter, sugar, eggs, and vanilla.

In the bowl of a stand mixer, or a large bowl, cream the butter, brown sugar, and cane sugar with the paddle attachment (or a hand-mixer) until light and fluffy. Then add the eggs and vanilla extract and mix well.

Step 3: Add dry ingredients.

That’s right, no extra bowl needed. Add all the dry ingredients except the oats to the wet ingredients. Slowly mix to combine (it’s a good arm workout). It’s best to use a wooden spoon for this.

Step 4: Add rolled oats and mix-in of choice.

Use a wooden spoon to stir in the rolled oats. Stir in the chocolate chips or raisins. Another option is to use both chocolate chips and raisins, 1/2 cup each. Allow the batter to rest for about 10 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.

Step 7: Rest for 5 Minutes.

Let the cookies rest on the cookie tray for 5 minutes before transferring to a cooling rack to cool completely.

Pro Baking Tips

• Fresh Flour: I use all-purpose Einkorn flour that is already ground. If you have the wheat berries or purchase whole grain einkorn flour (which is like whole wheat flour), it will not act the same in this recipe. Using the gram weight is always best when using fresh flour, as fresh flour is lighter and airer than store-bought, pre-milled flour.

• Resting Time: Einkorn cookies can be soft, which is why I let them rest on the baking sheet before moving to the wire rack. This reduces the chance of them breaking. I know it’s hard to wait, but let the cookies cool a bit before moving them.

• Please, Use a Scale: Using a scale is the absolute best way to ensure success when making cakes, cookies, muffins, etc. Always weigh your flour. You can pick up a digital scale for under $20 on Amazon, Target, etc. I’ve had my scale for over 10 years and it’s still going strong.

What Kind of Oats? I used old-fashioned rolled oats here, but you can use quick oats in a pinch if that’s what you have. Do not use steel cut oats in this recipe. I like the brand One Degree, as the oats are sprouted, making them easier to digest.

Ingredients

To make the best almond flour banana bread, you’ll need a few simple ingredients:

• 2 1/2 cups blanched almond flour
• 1/4 cup arrowroot flour starch 
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe yellow bananas
• 3 eggs
• 1/2 cup maple syrup or honey
• 1/4 cup plain whole milk yogurt or a dairy-free yogurt
• 1 tsp pure vanilla extract

How to Make, Step by Step

To make this recipe, you’ll need a large mixing bowl, medium-size mixing bowl, and 9×5-inch loaf pan. Preheat the oven to 350ºF. Line the bread pan with parchment paper.

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.

Step 2: Combine Wet Ingredients

In a medium bowl, mash the bananas. Add eggs, maple syrup or honey, yogurt, and vanilla extract. Whisk until thoroughly combined.

Step 3: Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients. Stir until combined. If you’re adding chocolate chips, walnuts, or dried fruit (see suggestions in next section), stir the ingredient into the batter now.

Step 4: Bake

Pour batter into the prepared loaf pan. Bake, in the center of the oven, for 60 minutes or until the center is firm. Insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.

Let the bread cool for at least 20-30 minutes on the top of the stove or a wire rack. Remove the bread from the pan by lifting the parchment paper out of the pan. Almond flour sets as it cools, so it’s important to avoid cutting the bread during this time.

Add-Ins

I love plain banana bread, but sometimes it’s fun to add mix-ins. Here are a few ideas…

Dark Chocolate Chips: Add 1/2 cup of milk chocolate chips or dark chocolate chips to the batter, stir to combine. Or use cacao nibs.

Walnuts: Add 1/4-1/2 cup chopped walnuts to the batter, stir to combine.

Dried Cherries or Cranberries: Add 1/4-1/2 cup of dried fruit, like dried cherries or cranberries, to the batter and stir to combine.

Pro Tips for Best Results

1. Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is probably not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.

2. Use parchment paper: Line the bread pan with parchment paper so it’s easy to remove the bread and let cool. This will prevent the bread from sticking to the bread pan and falling apart, which can easily happen with almond flour before it’s fully cool. Grease the pan with a bit of oil or butter, then place the parchment paper inside the pan. The butter/oil will keep the parchment in place so it’s easy to add the bread batter to the pan.

Serving Ideas

Serve this bread as a sweet treat, breakfast, lunch, or snack (one of my favorite 31 healthy and easy snacks). Serve a slice by itself, topped with butter or almond butter, or serve a slice of bread with one of these delicious recipes for a complete meal.

For Breakfast

• Scrambled Eggs
• Spinach Feta Omelette
• Ham and Cheese Omelette
• Omelet Cups
• Healthy Yogurt Bowls
• Serve a slice with a homemade chai latte, iced chai tea latte, or pumpkin spice latte.

For Snack

• Spread two slices of bread with cream cheese to make a banana bread sandwich (also a great lunchbox meal)
• Top a slice of bread with butter or your favorite nut butter
• Serve with a cheese stick or rolled up turkey
• Enjoy a slice with a piece of fruit

For Dinner

• Serve as a side dish with a vegetable (frozen roasted vegetables are delicious) and chicken (whole roasted chicken or crispy chicken thighs)
• Serve as a side dish with a bowl of soup
• Serve on the side of a big salad, like Kale and Romain Caesar Salad

It’s officially summer and there’s nothing like a homemade popsicle on a hot summer day! The kids are out of school and it’s set to reach 100 degrees by the weekend.

With summer here, I’m ready to embrace chicken on the grill, no-cook grazing boards made from pantry ingredients, and all the frozen treats (like our favorite homemade vanilla ice cream).

Why make your own?

3 reasons to stop buying popsicles and start making your own homemade popsicles this summer:

• Healthy: When you make your own popsicles, you know exactly what’s going in those popsicles. No high fructose corn syrup, artificial dyes, or mystery flavorings. Just healthy, real-food ingredients!
• Easy: It takes just 10 minutes of hands-on time to make your own popsicles. And there’s no cooking involved! Once made, they’re a healthy snack the kids can help themselves to on a hot day. A homemade snack or treat doesn’t get any easier than popsicles from the freezer.
• No Expensive Ice Cream Maker Required: Making summer treats, like homemade vanilla ice cream, requires an ice cream maker. But for DIY popsicles, you don’t need any expensive equipment; just a popsicle mold (you can keep this super basic) and ingredients already stocked in your pantry.

How do you make homemade healthy popsicles?

Are you in the mood for creamy popsicles made with yogurt or coconut milk? Or do you want to make something fruity with whole fruits, fruit juice, or fruit puree?

Once you know what kind of popsicle you want to make, here are a few basic principles for making your own popsicles.

Step 1: Flavor

One of the best ways to make easy homemade popsicles is to use your favorite fruit: fresh or frozen, ripe or slightly overripe (a great way to put those extra berries or bananas to use before they go bad). With fruit, you don’t need any extra sweetener as the fruit itself is sweet. Blend up the fruit with a liquid, like coconut milk, almond milk, Greek yogurt. Or, skip the whole fruit and use juice (like orange juice). The easiest way to make popsicles is to place the ingredients in the blender and give everything a good puree.

Step 2: Choose a Mold

After blending the popsicle ingredients, pour the mixture (which should resemble the consistency of a smoothie), into a popsicle mold. There are lots of options: make your own mold with plastic cups (little Dixie cups or small plastic yogurt cups work best), use a muffin tray, buy a reusable popsicle mold, or use a push up pop mold. Or, make fun dinosaur shapes with a special popsicle mold.

Step 3: Add a Stick

Without a stick it will be impossible to eat your popsicles once frozen. Most reusable popsicle molds come with reusable sticks. Personally, I hate cleaning those stick so I prefer to use wooden craft sticks, which the kids can just toss when they’re done.

Step 4: Freeze

Now you’re ready to freeze the popsicles. The time it takes to freeze the popsicle mixture depends on how thick it is. It takes about 4-8 hours to freeze homemade popsicles. The faster they freeze, the more they’ll resemble a store-bought popsicle (soft when you bite into it). To help them freeze quickly, place the popsicles in the coldest part of your freezer.

Step 5: Remove From The Mold

Once frozen solid, remove the popsicles from the mold by running the outside of the mold under cold water. This the easiest way to remove the frozen popsicles from the molds. I like to remove them all at once and store in a freezer bag to make it easy to grab and enjoy an ice-cold popsicle. The perfect treat on a hot day.

Liquid: Yogurt, full-fat coconut milk (or another milk, such as: cow’s milk, almond milk, cashew milk), juice (apple juice, grape juice, pineapple juice, or orange juice), water, coconut water, or yogurt.

Fruit: Fruit may be blended with the liquid or chopped up and stirred into the liquid. Strawberries, blueberries, pineapple, kiwis, peaches, mangoes, cherries, raspberries, are just a few options. Steamed veggies can also be added, like carrots or beets. Or add raw spinach or avocado. When you freeze fruit, it becomes less sweet so adding sweetener is optional.

Sweetener: You may want to naturally sweeten homemade popsicles: honey, maple syrup, or a banana.

Herbs: During the summer, fresh herbs are bountiful (learn how to store fresh herbs). Blend up a few mint leaves or basil leaves for a subtle, fresh flavor.

Extras: Peanut butter, cocoa or cacao powder, lemon juice, chocolate chips, and vanilla extract are few of the fun ingredients you can add to make a unique popsicle.

Examples of how to make your own custom flavors with simple ingredients:

• Peanut Butter Fudge Popsicles: blend coconut milk, peanut butter, banana, cinnamon, and maple syrup.
• Blueberry-Yogurt Popsicles: blend blueberries, plain yogurt, and honey.
• Strawberry-Mint Lemonade Popsicles: blend water or coconut milk, strawberries, mint leaves, and lemon juice.
• Mango-Coconut Popsicles: blend mangoes and coconut water.
• Cherry-Lime Popsicles: blend cherries, lime juice, and water (or coconut milk).

The Best Popsicle Molds

You can’t make DIY popsicles without some sort of mold. Here are all the options for the best homemade popsicle molds:

• Reusable Popsicle Mold: I purchased my popsicle mold 4 years ago. $13 well spent! Popsicle molds are super easy to use and most come with reusable sticks/handles. I use this popsicle mold.
• Fun Shapes: Make dinosaurs and other fun shapes with special molds, like this.
• Dixie Cups and Wooden Craft Sticks
• Plastic Yogurt Containers and Wooden Craft Sticks: Wash and reuse small plastic yogurt cups. Glass will break in the freezer, so don’t use the small glass yogurt cups.
• Muffin Pan and Wooden Craft Sticks: The one issue with this option: it can be difficult to remove frozen popsicles from a muffin pan. Let the muffin tin rest for 5 minutes at room temperature to make it easier to remove the frozen popsicles.
• Push Up Pop Mold: A silicone reusable mold that requires no sticks. I use this push up pop mold.
• Zipzicle Molds: Just like a Go-Gurt Mold, but for homemade treats. Great for making ice pops.

10 Easy and Healthy DIY Recipes

I can’t wait to share my favorite ways to make homemade popsicles. If you want to invite your kids into the kitchen this summer, these recipes are fun and easy to make with them.

This recipe collection represents a variety of different flavor combinations made with my favorite ingredients: fruit-based popsicles (using different fruits), creamy pops, and a homemade version of classic Fudgesicles. You can use a variety of different popsicle molds (see recommendations above) to make most of the recipes, unless noted.

1. Orange Creamsicles

This healthy, homemade version of a classic creamsicle is made with orange juice, yogurt, and coconut milk.

Orange Creamsicles

Made with orange juice, coconut cream (full-fat coconut milk), yogurt, honey, and vanilla. Blend the ingredients and pour into a popsicle mold.

GO TO THE RECIPE

2. Peanut Butter Fudge Popsicles

If I had to choose my favorite popsicle, this is it because…peanut butter! It’s made by blending natural peanut butter and ripe banana (for sweetness) with coconut milk. Creamy and sweet with plenty of healthy fat!

Peanut Butter Fudge Popsicles

Made with full-fat coconut milk, banana, peanut butter, maple syrup, vanilla extract, cinnamon, salt, and you can even add an avocado for more healthy fats!

GO TO THE RECIPE

3. Chocolate Fudge Popsicles

Another knock-off from my childhood. This healthy version of the classic Fudgesicle is made with the simplest ingredients: cacao or cocoa powder, coconut milk, and maple syrup.

Homemade Chocolate Fudge Pops

A healthy take on a classic. Made with cocoa powder, coconut milk, and maple syrup for natural sweetness.

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4. Fruity Ice Pops

Use DIY ice pop molds to make fresh fruit pops that are naturally different colors (no artificial dye needed!).

Homemade Lime Green Ice Pops

Skip the artificial dye this summer and make your own ice pops with honeydew and lime. Combine the ingredients and pour the juice into ice pops (Zipzicle molds). Don't love honeydew? Use any variety of fruit with a higher water content.

GO TO THE RECIPE

5. Fruit and Yogurt Pops

Blend up your favorite fruit with yogurt and honey. Pour into ice pop molds and freeze. A healthy (and on-the-go) snack or treat for a hot day!

Homemade Fruit and Yogurt Ice Pops

Make these ice pops in just five minutes with yogurt and your favorite fruit. You can also use this recipe to make regular popsicles, just double the recipe amounts to make multiple popsicles.

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6. Mango Electrolyte Popsicles

Made with mango and coconut water, this popsicle is perfect for staying hydrated and cool on super hot summer days.

Mango Popsicles

Made with mango and coconut water for a natural electrolyte boost on a hot day.

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7. Strawberry Lemonade Cream Pops

One of my favorite homemade fruit popsicles made with frozen or fresh strawberries. This recipe is made in two steps: first by freezing the strawberry lemonade base, then later adding the coconut layer. This is the perfect way to use all those frozen strawberries from strawberry season.

Strawberry Lemonade Cream Popsicles

The best of two summer treats: a cream pop and an icy fruit pop. The first layer features strawberries, lemon juice, and honey. The second layer is made with yogurt and coconut cream.

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8. Pina Colada Popsicles

A virgin Pina Colada in popsicle form, made with just two ingredients: fresh pineapple and coconut milk.

Pina Colada Popsicles

Made with just two ingredients: pineapple and coconut milk. This popsicle tastes like a pina colada in popsicle form, without the alcohol so they're safe for the whole family! Don't like pineapple? Sub in any of your favorite fruits: berries, cherries, peaches, or mangoes.

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9. Veggie-Packed Popsicles

Vegetables can be a delicious addition to a homemade popsicle. And with fun names, like Green Dinosaur and Tickle-Me-Red, the kids are sure to get on board with this veggie-packed treat.

Veggie-Packed Popsicles

Make one of three popsicles with veggies: beets, spinach, and carrots. Your kids will never guess veggies are waiting inside these naturally sweetened fruit pops with hidden veggies.

GO TO THE RECIPES

What can I do with einkorn flour?

Any recipe you would normally use wheat flour in you can use einkorn! It does have a high protein content, though it has less elasticity than modern wheat. I recommend starting with cakes, pancakes (I’ll share a great recipe to start with at the end of this article), and muffins, since yeast can be a little tricky to work with in einkorn. Once you’re comfortable with making muffins, cake, and pancakes, move on to einkorn sandwich bread made with quick yeast or sourdough einkorn bread.  

When you purchase einkorn flour, look for “all-purpose” on the label. Jovial Foods Einkorn All-Purpose Flour is my favorite flour and the easiest to find in the United States. You can buy one single bag or a 10-lb bulk bag. This means some of the bran has been removed and it will act more closely to the all-purpose flour you are used to. You’ll notice the flour is a little more yellow, so your baked goods might be a slightly different color than usual as well. If you prefer to use whole wheat einkorn, you can learn more about baking with this flour in the FAQ section or in the tip box below.

If you’re brand new to einkorn and want to learn more about the history of this ancient grain and the issue with modern wheat, check out What is Einkorn? And Tips for Using Einkorn Flour and listen to my podcast all about einkorn and gluten sensitive.

Can I eat einkorn wheat if I have celiac disease?

No! This is definitely some misinformation I have seen around. Einkorn IS wheat and it does contain gluten (although a weak gluten structure, it still contains wheat and gluten). The ancient grain is generally easier for people to digest if they have a minor intolerance. I myself find I can tolerate sourdough (which involves fermenting grains before consuming) or einkorn much easier than other forms of wheat. But if you have a life-threatening allergy or celiacs, you will not want to eat einkorn. Carla, the founder of Jovial Foods, started harvesting and producing einkorn flour because of her daughter’s gluten sensitivities (listen to her story in this podcast episode).

Benefits of einkorn flour

I’ve done the research and written a lot about the benefits of einkorn! Here are some of the top benefits of stocking and using einkorn flour in your real-food kitchen…

• Easier to Digest: Ancient grains, like einkorn, are easier to digest than modern wheat varieties. People with gluten sensitives (not celiacs, einkorn is not gluten free) find that einkorn is easier to digest due to its very weak gluten structure.
• Easy to Substitute: Once you’ve made a few recipes, it’s very easy to substitute all-purpose einkorn for your usual all-purpose flour.
• Excellent Nutritional Profile: Einkorn has a high protein content (30% higher than modern wheat), less starch (15% less than modern wheat), and contains carotenoids, minerals, and B vitamins.
• No Knead: Einkorn does not like to be fussed with or kneaded like wheat flour. For breads and rolls (i.e. cinnamon rolls, sandwich bread, and hamburger buns) that usually call for a long kneading process, your arms can take a break and let einkorn work its magic.

Einkorn Flour Q&A

Is einkorn the healthiest flour?

Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. Unlike modern day wheat, which had undergone hybridization, einkorn still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint (through hybridization, mono-cropping, etc.), nutrients have been lost. Einkorn has a much higher protein content (30% more than modern wheat) and less starch (15% less than modern wheat), along with a higher concentration of minerals and flavor. Einkorn is also easier to digest. Einkorn is among the healthiest wheat flours. This study comparing einkorn vs. modern wheat is fascinating.

Can you use einkorn flour for baking?

Yes! Einkorn is one of the best wheat flours to use for baking. It has a light, slightly nutty flavor with excellent nutritional qualities (30% higher protein content than modern wheat, 15% less starch, high concentration of minerals). You can enjoy your favorite baked goods without compromising nutrition or flavor. Cakes, breads, muffins, cupcakes, pancakes, and scones are some of the best baked goods to make with einkorn flour. You can use all-purpose einkorn flour 1:1 for all-purpose regular flour in most of these recipes.

Does einkorn flour cause inflammation?

This study, Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads, is a fascinating study on the health benefits of einkorn vs. modern-wheat. “The four breads having the best characteristics were selected, and the product of their digestion was used to evaluate their anti-inflammatory effect using Caco-2 cells. Our results confirm the higher carotenoid levels in einkorn than in modern wheats, and the effectiveness of sourdough fermentation in maintaining these levels…” Einkorn shows promise in being anti-inflammatory (compared to modern wheat) and when paired with sourdough practices (sourdough pre-digests grains during the fermentation process, learn more), einkorn may be anti-inflammatory and is easier to digest. If you already have a sourdough starter, make my favorite sourdough einkorn banana muffins.

Can you use einkorn flour in place of all purpose flour?

Yes, you can use einkorn flour in place of all-purpose flour. I recommend using all-purpose einkorn, which has some of the bran removed (not all). According to Jovial Foods, “All Purpose (einkorn) is a high-extraction, lighter flour that has had 20% of the bran and germ removed after milling and will stay fresh longer.” If you want to use whole wheat einkorn in place of all purpose flour, decrease the flour amount by 1/4 cup. Allow a batter made with einkorn flour to rest for 10 minutes before baking, as einkorn flour is slower to absorb liquid.

Is einkorn flour the same as all purpose flour?

Einkorn flour is not the same as all-purpose flour made from hard white wheat berries. Einkorn flour is made from einkorn wheat berries, an ancient grain. There are two types of einkorn flour: whole wheat einkorn and all-purpose einkorn. Whole wheat einkorn flour is 100% of the ground einkorn grain. All-purpose einkorn flour has 20% of the bran from the grain removed.

Is all-purpose einkorn flour whole grain?

My favorite flour to use for baking is all-purpose einkorn flour as it produces light and fluffy baked goods. All-purpose einkorn flour is not whole grain; 20% of the bran is removed. This actually makes all-purpose einkorn flour easier to digest, making it ideal for healthier baking. Whole wheat einkorn flour is a whole grain.