Pumpkin Bars

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Ingredients:

1 c whole wheat flour
1/2 c almond meal
1/2 c brown sugar
1 tsp cinnamon
1/4th tsp cloves
1/4th tsp ginger powder
1 tsp baking powder
½ tsp baking soda
1 1/2 c pumpkin puree
6 tbsp coconut oil (softened)
1 tsp vanilla

Directions:

Combine flour, almond meal, sugar, baking powder, baking soda, and spices together in a large bowl. In another bowl, mix the pumpkin puree, vanilla, and coconut oil (softened). Mix the two bowls together. Add a splash of milk or almond milk if batter is too thick. Pour into baking pan and bake at 400 degrees for 20-25 min. Cut into 8 pieces.

Cream cheese icing (from carrot cake recipe on the blog): Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.

Once the pumpkin bars have cooled, top with the cream cheese icing.

Guilt-Free Banana Bread (v +gf)

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Ingredients

3 tablespoons stevia (alternatively use 1/2 cup maple syrup or agave)

2 ½ cups gluten-free flour

2 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

5 ripe medium bananas

1 egg

1/3 cup almond milk

½ cup fresh-squeezed orange juice

optional

1/2 cup raisins

1/2 cup walnuts (chopped)

* To make this recipe vegan, substitute 3 tablespoons of water + 1 tablespoon flaxseed for the egg.

Directions

In a medium bowl, mix the dry ingredients together. In another bowl, mash the bananas, and then add the egg, almond milk, and OJ. Mix well.

Combine the two mixtures together then fold in walnuts and raisins. Pour the batter into a well-greased baking pan. Bake for 35-40 minutes at 350 degrees F until a toothpick comes out clean.

Take out and place on a wire rack to cool. Wait until the bread has cooled completely before cutting.

Gluten-Free Almond Breakfast Cake

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Serve for breakfast or as a healthy dessert. To make it more decadent add maple syrup or honey on top. Enjoy!

Ingredients:

3 eggs

1 lemon (juice + zest)

1 banana (mashed)

1/4th c honey

1/2 c sliced almonds

125 g almond flour

1 t nutmeg

1 t cinnamon

1 t vanilla

butter or coconut oil for greasing

Directions:

  1. Mix the eggs, lemon juice and zest, banana, honey, and vanilla together. In a separate bowl combine the almond flour, 1/4th c sliced almonds, nutmeg, and cinnamon.
  2. Combine the two mixtures and transfer the batter to a greased baking pan. Sprinkle the rest of the sliced almonds on top.
  3. Bake at 375 degrees for 20-25 minutes.

Berry Banana Bread

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Ingredients:

1 ½ c whole-wheat flour

½ c oats

½ tsp salt

1 tsp baking soda

½ c butter (I used earth balance)

½ c brown sugar

½ c honey

2 eggs

2 tsp vanilla

2 bananas (mashed)

1 c fresh berries

Directions:

  1. Mix the flour, oats, salt, and baking soda together.
  2. In another bowl combine the butter, brown sugar, honey, eggs, and vanilla.
  3. Combine the two bowls together thoroughly then mix in mashed bananas and berries.
  4. Pour mixture into a well- greased baking pan. Bake at 375 degrees until a toothpick inserted into the center comes out clean, about 20-25 minutes.

Vanilla Coconut Granola

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Ingredients:

1 cup oats

1/4th teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons coconut oil (melted)

1 tablespoons flaxseed

2 tablespoons honey (add an extra tablespoon if you like your granola sweet)

1/8th teaspoon salt

1/4 cup coconut shreds

Chopped nuts and dried fruit (optional)

  1. Mix all the ingredients together (except coconut and dried fruit). If the mixture is too wet add more oats. If the mixture is too dry add a splash of almond milk or more melted coconut oil.
  2. Cook at 350ºF for 15 min. After 10 minutes add the coconut shreds and dried fruit. Stir every 5 min. Let it completely cool before storing it.

Breakfast Cups

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Ingredients:

1 ½ cup oats

3/4th cup almond meal

3/4th cup dates

½ cup coconut oil

1/4th cup maple syrup or honey

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

Yogurt (I recommend Noosa or Coconut Bliss)

Fresh fruit (Strawberries or blueberries)

Directions:

  1. Blend the oats and almond meal in a Vitamix or other high-powered blender until they are powder.
  2. Add the dates, coconut oil, sweetener, cinnamon, vanilla, and almond extract. Blend until smooth. Add more coconut oil if the dough is too dry. The dough should be thick and easy to mold.
  3. Grease muffin tins with coconut oil or butter.
  4. Place roughly 1 tablespoon or large spoonful of the mixture in each tin.
  5. Mold the mixture into the sides of the tin with your hands.
  6. Bake at 375 degrees for 20-25 minutes.
  7. Cool for 10 minutes then place the cups on a cooling rack.
  8. Place a dollop of yogurt inside and fresh fruit on top. Enjoy!