Some days you meal prep like a pro and whip up a bounty of beautiful, fresh, healthful lunch bowls.
Banana Cookies. These cookies are b-a-n-a-n-a-s. (With some almond meal, maple syrup, cinnamon and sugar mixed in.) Using Demerara or turbinado sugar — two types of coarse sugar that aren’t as processed as the basic granulated stuff — will result in a pleasant crunchy exterior, but you could use dark brown sugar instead. Bonus: They’re gluten-free and vegan.
Cardamom and Currant Snickerdoodle Skillet Cookie. Know what makes the world’s best cookie even better? Baking it in a cast-iron skillet. The resulting texture definitely skews more toward cakelike than cookie, but since we don’t have to bother with rolling rounds of dough in cinnamon sugar over and over again, that doesn’t bother us. Also know that wedges toast up nicely and are excellent dunked in coffee.
Broiled Berries and Cream. It’s tough to beat a bowl of fresh berries, but frozen does the trick in this speedy skillet dessert that looks fancy but takes only minutes to make. (You can also make individual portions in ramekins to scale as needed.) Whisk together creme fraiche, heavy cream, fresh lemon zest and sugar, add your berries of choice, pop it under the broiler for 3 to 6 minutes and voilà!
Everyday Any Way Lemon-Poppy Seed Shortbread. All the rich, buttery notes you want from shortbread, with a sandy, delicate texture. If you don’t have lemon oil or extract, we’d double up on the lemon zest. Either way, be sure to follow the step of using your fingers to rub the zest with the granulated sugar until the sugar is moist and fragrant — you’re extracting the zest’s natural oils and getting every last bit of flavor out.
Chocolate Grapes. Just three ingredients! Gluten-free! Easy to make! Why are you still reading this?
More dessert from Voraciously:
