Desserts

Vermont Bean Brownies

This recipe was submitted by Anna Mays in our 2015 We ♥ Local Beans Recipe Contest. Anna says, “Who would guess that beans are the secret to the fudgy, gooey, chocolatey goodness of these decadent brownies? Rather than use a lot of saturated fats, processed sugar and dairy to create richness, this recipe uses beans, the natural sweetness of oats, and maple-sweetened cocoa to create a healthy and super easy dessert. Packed with fiber from the beans, oats (see Notes) and flax, these brownies are healthy, tasty, simple to make and can be enjoyed by those following gluten-free and vegan diets. Also neat to see that the beans, oats, flax and sweetener can all be sourced from Vermont. Don’t mention the secret ingredient and people will never guess!”

Chocolate Almond Coconut Cake

You can find these mini gluten-free chocolate cakes in our Prepared Foods Department, but if you want to try making them yourself, here's our exclusive recipe!

Maduros

This dish was taught in a Cuban Cooking Class in August 2014. It's a simple, yet delicious, snack or dessert!  Make sure the plantains you use are ripe, which means they should have a very black skin.

Sticky Toffee Pudding Cake

This decadent cake is delicious drowned in the rich sauce! We used gluten-free flour, but this recipe works just as well with all-purpose flour too.

Pumpkin Chocolate Tart

This delectable tart is gluten-free, made with King Arthur Flour's gluten-free flour blend.  The chocolate crust gives a new spin to pumpkin pie!

Spiced Apple Bundt Cake

Perfect for a casual gathering, this cake is extra-special when glazed. A wonderful way to use some of those heirloom apples you've been discovering (or rediscovering) this season!

Pumpkin Mascarpone Pie

Allison, our Director of Member Services, gave this recipe a try and loved it! She recommends using Vermont Creamery mascarpone.

Sweet Potato Pie

This is a great alternative to pumpkin pie!  It can easily be made gluten free and dairy free by making a gluten free pie crust and substituting dairy alternatives for the butter and milk.

Les Petits Gâteaux aux Bleuets

These little blueberry cupcakes won first place for Greg Goetsch at a recent City Market staff recipe contest. Greg recommends using full-fat cream cheese, fresh blueberries, and a dollop of Fat Toad Farm caramel over each cheesecake. Since these bite-sized treats are so small, why not indulge?

Morning Apple Crumble

The lack of sugar in this recipe makes this a great breakfast dish. Try both warm and cold, served with a dollop of yogurt.  You can also substitute dried cranberries or cherries for the raisins.

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