Organic Sweets and Treats

 

A mouth-watering collection of 70+ organic treats to staisfy a variety of sweet-tooths.  It’s time to eat healthy. Avoid all those chemicals, preservatives, and unhealthy ways to grow and raise our food. Here are some of our favorite dessert treats, and they are all organic. You’ll find delicious cookies, cakes, bars, treats for kids and adults, pops and snacks--all tantalizing and all 100% organic. There are complete cooking instructions, colorful photos of the how-to and the finished desserts, and everything you need to know to create your own.

Michal Moses graduated with a Grand Diploma for Cuisine and Patisserie from the Cordon Bleu in Paris, and has had cookery books published both in the USA and Israel. She worked as assistant editor of the magazine Chef, and assistant gastronomical editor of the Al Hashulchan magazine.

Ivana Nitzan is a multi-disciplinary designer who specialized in Industrial Design. She has managed many projects in the field of design and branding. She concentrates on confectionery and decorating cakes.Summer Fruit Crumble with Almonds & Oats
When summer fruits are too ripe to eat fresh, it’s time to bake a crumble. You don’t have to add much sweetener (a spoon or two of agave syrup is usually enough). Serve with natural yoghurt to highlight the flavor of the fruit and balance the sweetness. When preparing the crumble, make sure the dough is cold and the layer of fruit isn’t too hot. Otherwise, the crumble topping may melt when it comes in contact with the fruit before it has a chance to bake properly and turn crumbly. If you like to spice things up, add vanilla, cinnamon and ginger to the fruit medley.
 
Makes one 2 ½-quart crumble
 
2 cups organic gluten-free old-fashioned rolled oats
31/2 ounces organic butter, cold and cut into small cubes
2⁄3 cup organic almond flour
½ cup organic cane sugar
1 ¾ ounces raw organic nuts (almonds, walnuts or pecans), chopped
Organic butter or oil, for greasing
5 to 6 cups diced organic fresh summer fruit (such as plums, peaches, nectarines, figs, grapes, blueberries and raspberries)
1 or 2 tablespoons organic honey, date honey, maple syrup or agave syrup
 
1. In a blender, process 1 cup of the oats into a fine meal. Transfer these oats to the bowl of an electric mixer and add the remaining cup of oats, as well as the butter, almond flour and sugar. Mix on medium speed until crumbly. Mix in the almonds until combined, and then transfer to an airtight container and refrigerate or freeze until ready to use.
2. Preheat oven to 330°F and grease a 2½-quart baking dish.
3. Place the fruit in a large bowl and mix in up to 2 tablespoons of honey until combined. Transfer the fruit mixture to the baking dish and pat into an even layer. Bake for 10 to 14 minutes, until the fruit is grilled, soft and golden and the juices have been released. Remove from the oven and cool to room temperature.
4. Transfer the cold crumble topping to the cooled fruit base and return to the oven. Bake for about 35 minutes, until the top is golden and the fruit is bubbling. Serve warm.
5. May be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.