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Gooey Cinnamon Toffee Flourless Blondies {Gluten-Free, Paleo + Vegan!}

November 9, 2016 by Bethany And Rachel 28 Comments

Gooey Cinnamon Toffee Flourless Blondies are so gooey and delicious! Would never know that they are good for you! Also gluten-free, vegan and paleo!!

Guys, I am supercalifragilisticexpialidociously excited to share these gooey blondies with you!

Flourless Cinnamon Toffee Blondies are so gooey and delicious! Would never know that they are good for you! Also gluten-free, vegan and paleo!!

“This post is sponsored by Frontier Co-op and Mambo Sprouts as a part of the #cookwithpurpose campaign. All opinions stated are my own.”

First of all, let’s talk about texture. I am one of those people who prefer gooey and doughy textures over hard and dry-ish textures, especially when it comes to baked goods. I will gladly under-bake some banana bread even if it barely holds together, just for that doughy center. So can probably understand why I am so stoked about these blondies, they are just SO GOOEY!

Another reason why you need to make these is that they taste like toffee and we all know that toffee if just friggin’ delicious, right? So not only are these gooey, sweet, and toffee-like, but they are also pretty darn good for ya too, as if you needed another reason to make these!

As you know from the majority of our recipes, we like to make them so that everyone can enjoy them, even those who partake in a vegan, gluten-free, paleo, etc. lifestyle and these blondies fit the bill! Every time I make a recipe, I’m alway thinking about how my recipes can improve the health and well-being of those who eat them, like my family. So how do I cook with purpose? I believe that making my treats with real and whole ingredients will not only make them delicious, but allow my family to understand that they can still have amazing tasting food with simple and natural ingredients! That’s why I’m so stoked to create these blondies with sustainable non-GMO spices from Frontier Co-op!

These blondies are incredibly easy to make and only have a few (real-food) ingredients:

Cashew butter

Banana or applesauce

Maple syrup

Coconut flakes

Frontier Co-op Organic Vietnamese Cinnamon

Frontier Co-op Vanilla

Baking soda

Mix-ins

Gooey Cinnamon Toffee Flourless Blondies

These blondies are so oozy-gooey and completely flourless, paleo, and vegan! No one will ever guess that they are made with only real food ingredients! They are super easy to make and will please even the pickiest of eaters! Ya gotta make these NOW!

Gooey Cinnamon Toffee Flourless Blondies {Gluten-Free, Paleo + Vegan!}

Print Recipe

Prep Time 10

Cook Time 20

Servings 9 blondies

Ingredients

1 cup cashew butter
1 ripe banana or 1/2 cup applesauce
1/4 cup maple syrup
1/2 cup unsweetened coconut flakes
1 tbsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
1/2 cup white chocolate chips
1/4 cup sliced almonds
1/4 cup pecans

Instructions

Preheat oven to 350 degrees and line an 8X8 pan with parchment paper. Combine cashew butter, banana, maple syrup, cinnamon, vanilla and baking soda in a bowl. Fold in coconut, white chocolate chips and nuts. Add batter to pan and smooth out the top so batter is even. Bake for 15-20 minutes, or until golden. Let cool and slice into bars. Enjoy!
Recipe adapted from Detoxinsta

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Questions of the day!

How do you cook with purpose?

What’s your family’s favorite treat that you make?

Sticky Bun No-Bake Vegan Cheesecake {Paleo + Gluten-Free!}

November 5, 2016 by Bethany And Rachel 36 Comments

Sticky Bun No-Bake Vegan Cheesecake is completely raw, made with just a few ingredients and one healthy and delicious holiday dessert! Also paleo and gluten-free!

We all have that one dessert that we tend to gravitate to during the holidays/family gatherings.

For some, it may be Grandma’s tray of 100 different types of cookies, for others, it may be dense and fudgey brownies, but for me, it’s cheesecake. I can eat cookies and brownies any day, but cheesecake is saved for special occasions like Christmas and birthdays. When those occasions come by, you can bet almost 99.9% that I’ll be eating more than once slice of cheesecake because calories don’t count on special occasions, right!?

Anyways, calories don’t matter. If you want cheesecake, then eat some because cheesecake is delicious and is made for enjoyment. I finally built up the courage to make something I’ve always wanted to make: a raw cheesecake. I’m always so intimidated by raw desserts and hence haven’t really ever made them for the blog but I knew that it was time! And it turn’s out, it was hard at all!

This cheesecake is stupidly easy and made up of only a few ingredients:

Pecans

Dates

Cashews

Coconut oil

Maple syrup

Vanilla extract

Cinnamon

Sticky Bun No-Bake Vegan Cheesecake

You would never be able to tell that this cheesecake is completely raw and made up of only a few ingredients. It’s so creamy and filled with sweet date caramel and crunchy pecans making it the perfect healthy holiday dessert! Also vegan, paleo, gluten-free and grain-free! Make this for your next family gathering and watch every go crazy over this!

Sticky Bun No-Bake Vegan Cheesecake

Print Recipe

Servings 9 people

Ingredients

CRUST
1.5 cup pecans or nut of choice
1/2 cup dates soaked in water for 10 minutes then drained
FILLING
2.5 cup cashews soaked in water overnight then drained
1/3 cup coconut oil melted
1/4-1/3 cup maple syrup
1/2 tsp vanilla extract
1 tsp- 1 tbsp cinnamon
TOPPING
Date caramel
1.5 cup pecans

Instructions

Line an 8x8 pan with parchment paper. To make CRUST: Place pecans (or other nuts if using) into a food processor and pulse until finely ground. Add the dates and blend until combined. Press the crust mixture evenly in pan and place in freezer while making filling. To make FILLING: Add cashews in food processor/blender and process until creamy. Add in melted coconut oil, maple syrup, vanilla and cinnamon and combine well. Spread filling evenly on crust and place in freezer for an hour. To make TOPPING: combine date caramel with pecans in a bowl and spread on top of cheesecake. Store in fridge.

adapted from this recipe

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EASY Paleo Sweet Potato Casserole Baked Pancake {8 Ingredients!}

November 2, 2016 by Bethany 33 Comments

Looking for a sweet, filling and healthy breakfast? Try this Paleo Sweet Potato Casserole Baked Pancake! It’s made with only 8 ingredients and made in the blender!

Can I get an amen for tasty breakfast recipes that get your day started off on the right note? Seriously, think back to the last time you either forgot or didn’t have time to eat breafast. Was your day full of peace and joy? Or did you want to punch everyone in the face? I’ll assume that you weren’t a happy camper!

When I don’t get to eat breakfast in the morning, I get hungry, then angry, then HANGRY. But when I do have time to make a delicious and hearty breakfast, I usually have a pretty fantastic day. Maybe that’s why they say breakfast is the “most important meal of the day.” It basically sets the tone (and your mood) for the day. I guess that doesn’t matter if you’re not used to eating breakfast though, then you should disregard my last few sentences and help me understand why you don’t like breakfast!?

If you’re like me, you could you breakfast for every meal of the day and not get bored of it. I could also probably write a novel about breakfast, but I don’t want to bore you. So let’s get to talking about this recipe. Who likes sweet potato casserole? It’s my favorite Thanksgiving side dish because it basically tastes like dessert and since I love eating dessert for breakfast, I am certain that I would eat it for breakfast the day after Thanksgiving if there was any left (which there never is!).

This thick, dense, baked pancake tastes exactly like sweet potato casserole. If you also love the classic Thanksgiving side dish, I am 100% sure that you’ll love it too.

It’s made from only 8 ingredients and mixed in the blender! Here are the ingredients:

sweet potato

eggs

coconut flour

paleo caramel sauce

cinnamon

vanilla

pecans

coconut

Caramel Sweet Potato Casserole Baked Pancake

Love sweet potato casserole? You’ll love this recipe! A thick baked sweet potato pancake is topped with caramel glazed pecans and coconut to make a sweet, filling breakfast. It is paleo, gluten-free, grain-free and dairy-free!

EASY Paleo Sweet Potato Casserole Baked Pancake {8 Ingredients!}

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

1 cup mashed sweet potato
4 eggs
1/3 cup coconut flour
1/4 cup paleo caramel sauce recipe link in instructions
1 tsp. cinnamon
1 tsp. vanilla extract
Toppings:
1 cup chopped pecans
1/2 cup unsweetened flaked coconut
1/4 cup paleo caramel sauce recipe link in instructions

Instructions

Preheat oven to 425 degrees. Place dutch oven skillet in oven until you finish making batter.
Either make paleo caramel sauce (using this recipe fomr Bakerita) or use jarred caramel sauce.
Place all ingredients in a blender or food processor. Blend until mixture is smooth.
To make topping, combine all ingredients in a bowl.
Coat skillet with cooking spray/coconut oil/ butter. Add batter and top with toppings. Bake for 15 minutes, or until done.
Adapted from I'mma Eat That

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Questions of the day:

What’s your favorite Thanksgiving side dish!?

The BEST Peanut Butter Cup Oatmeal Breakfast Pizza { Vegan-Friendly!}

October 26, 2016 by Bethany And Rachel 45 Comments

Peanut Butter Cup Oatmeal Breakfast Pizza is a decadent and delicious breakfast that you would NEVER guess is healthy! It’s only made with 5 real ingredients and takes less than 15 minutes to make! Also vegan and gluten-free friendly!

Gasp! No pumpkin or fall-inspired recipe? How can this be? Well friends, it’s a little celebration I would like to call HALLOWEEN that takes place next Monday so how could I not make a recipe inspired by my favorite candy, AKA the peanut butter cup!? You are going to love this oatmeal breakfast pizza recipe!

Can you believe that it’s almost been 2 full years since we’ve posted an oatmeal breakfast pizza!? I mean, This One happens to be our most popular recipe of ALL TIME! Yeah that’s actually like ages in foodie years. I think we’ve just been so content with the other oatmeal pizza recipes that we have forgotten to make more variations, but behold, we’ve got another one comin’ your way in this post! There’s no need for me to explain our love for all things dessert-for-breakfast because if you many of our recipes are like that, but no complaining here, those are our most popular recipes! You know what they say, “if it ain’t broke, don’t fix it!”

We all know and love that most perfect combination of peanut butter and chocolate all too well so I don’t need to explain how amazing it is because I am 99.9% sure that you are obsessed with it, unless your allergic to peanut butter, in which cause I feel bad for ya! So friends, let’s not delay any longer! Let’s cut to the chase and talk about how insanely perfect this Peanut Butter Cup Breakfast Pizza is!

It’s made with only 5 ingredients, yes only 5 such as:

Oats

Applesauce

Cocoa powder

Greek/non-dairy yogurt

Peanut butter

Peanut Butter Cup Oatmea; Breakfast Pizza

You would never guess that this decadent Peanut Butter Cup Breakfast Pizza is healthy! It’s made with REAL food ingredients like oats, . This breakfast pizza is such an easy and tasty breakfast to make and takes less than 10 minutes making it perfect for busy mornings and can easily be made-ahead. Anyone who is trying to eat healthy but is also a fan of the classic peanut butter cup will be in LOVE with this breakfast pizza!

What are you waiting for!? Make this NOW!

Peanut Butter Cup Breakfast Pizza

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

1 cup oats
1 tbsp dark cocoa powder
1 egg or flax egg beaten
1/4 cup applesauce
1 tbsp sweetener optional
TOPPING
1/2 cup vanilla greek/non-dairy yogurt use sweetener if plain
1-2 tbsp creamy peanut butter
Chopped peanut butter cups or chocolate chips

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper, Mix ingredients for pizza crust in a bowl and shape into a circle on parchment paper, bake for 15 minutes or until done. For topping, yogurt and peanut butter in a small bowl and spread on pizza. Top with chocolate chips or chopped peanut butter cups, if desired.

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Questions of the Day!

What’s your favorite halloween candy?

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The BEST Apple Chai Cinnamon Sugar Donut Muffins {Paleo & Vegan Option}

October 18, 2016 by Bethany And Rachel 51 Comments

Satisfy your donut cravings with these Apple Chai Cinnamon Sugar Donut Muffins! Full of chai tea and apple flavor without the grains and refined sugar! Paleo + Vegan

Did you ever have a flavor combo that you thought sounded kind of weird but you ending up really liking? Thats how I feel about apples and chai. It sounds like a strange but good combo and I didn’t realize how good it was until I tasted this Apple Noodle Yogurt Bowl with Chai Spiced Nuts. Hello beautiful marriage of flavas!

I then needed to make an oatmeal with this new combo, which turned out as amazing as I expected it to be(💁). I’m obviously not done making recipes with this flavor combo because it’s still on my mind every time I think of new recipe ideas. Apple-Chai Zoodles? Yuck. Apple-Chai Chicken? Nah. Apple-Chai Potatoes. Uhhhh……🙅. Apple Chai Donut Muffins? AMEN🙏

I’ve always been obsessed with the little munchkins from dunkin donuts, but these donut muffins are even better…..seriously.

And guess what? They’re a heck of a lot healthier than those fried balls of sugar. Its a win-win situation for you and me😉

Apple Chai Cinnamon Sugar Donut Muffins

Just think about it: a warm fluffy donut (muffin) filled with baked apple chunks and chai tea flavor, and crusted in a sweet chai glaze and dusted in cinnamon and (coconut) sugar. Is your mouth watering? ‘Cause mine is!

Apple Chai Cinnamon Sugar Donut Muffins {Paleo & Vegan Option}

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 18 donut muffins

Ingredients

2 chai tea bags
1 1/2 cups almond flour
1/2 tsp. baking powder
2 eggs beaten (sub flax or chia egg for vegan version)
1/2 cup applesauce
2 Tbsp. pure maple syrup
2 Tbsp coconut oil melted
1 small apple finely chopped
Chai Glaze:
1/4 cup coconut milk (or other non-dairy milk
1 chai tea bag
2 Tbsp. coconut oil
2 Tbsp. maple syrup
coconut sugar and cinnamon for dipping optional

Instructions

Preheat oven to 350 degrees.
Cut open chai tea bags and pour insides into a food processor. Blend until tea is in fine granules.
In a large bowl, combine almond flour, baking powder and chai tea granules.
In a separate bowl, whisk together eggs, applesauce, maple syrup and coconut oil. Mix into flour mixture until evenly combined.
Fold in chopped apple.
Spray cooking spray in a mini muffin pan and/or donut hole pan (I used both). Spoon in batter into about 18 slots.
Bake for 20 minutes, or until done.
Let cool, then take out of muffin tins/donut hole pan.
To make glaze, Heat coconut milk in medium-low heat in a sauce pan. Add chai tea bag and let simmer for about 2 minutes.
Take out tea bag, squeezing out all the liquid. Add in coconut oil, maple syrup and vanilla. Stir until coconut oil melts.
Dip donuts muffins.holes in glaze, then roll in coconut sugar and cinnamon mixture, if desired.
Enjoy!

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Questions of the day:

Is there a strange but good combo that you keep going back to?

What is your favorite kind of donut?

The BEST Paleo Pumpkin Cranberry Muffin Tops {Gluten-Free + Vegan Option!}

October 8, 2016 by Bethany And Rachel 30 Comments

Paleo Pumpkin Cranberry Muffin Tops, because why waste the bottom when you can just eat the best part? So easy-to-make and are the perfect on-the-go breakfast or snack made with REAL ingredients! Also gluten-free with a vegan option!

Okay guys, this time of year I start to go crazy about pumpkin. I mean, I eat it year ’round but once Fall hits, Bethany and I go through at least one 16 oz. can every other day…

Paleo Cranberry Pumpkin Muffin Tops, because why waste the bottom when you can just eat the best part? So easy-to-make and are the perfect on-the-go breakfast or snack made with REAL ingredients! Also gluten-free with a vegan option!

“This post is sponsored by Honeyville, all opinions are my own.”

It’s only the beginning of October and we have already posted 2 pumpkin recipes, a huge pumpkin roundup and lots of other fall-themed recipes! I guess we just love all things Autumn. I mean, who can resist drinking a nice hot PSL while eating a huge bowl of oatmeal wearing a fuzzy sweater, a burlap scarf and boots!?

Today I’m posting a recipe that should have been posted a loooooooong time ago, AKA muffin tops. Would you believe me if I told you that we have over THREE recipes of muffin tops saved up?

I honestly don’t know why they have never been posted because muffin tops are pretty much the greatest thing ever. Anyways, we are stoked to present to you these paleo, vegan and gluten-free Pumpkin Muffin Tops!

Let’s get to talking about these beauties. These Pumpkin Muffin Tops are stupid-easy to make and contain only real and wholesome ingredients. First and foremost, let me tell you about the most important ingredient in this recipe: Honeyville Blanched Almond Flour.

We use almond flour in many of our recipes because, number 1, we believe it’s the best grain-free sub for regular flour and, number 2, it’s pretty easy to work with, unlike some GF flours.

We’ve tried so many brands of almond flour and keep coming back to the Honeyville brand because it yields the best taste and texture of our baked goods compared with any other brand we have tried.

Let’s see what else goes into these cranberry-studded pumpkin goodies:

Honeyville blanched almond flour

Pumpkin pie spice

Baking soda

Drippy almond butter

Pumpkin puree

Maple Syrup

Egg/flax egg

Fresh/frozen cranberries

These Paleo Pumpkin Cranberry Muffin Tops live up to their name. They’re crusty on the outside with a hefty cinnamon-sugar pepita streusel and soft and fluffy on the inside. They are also highly customizable and you can use your add-in of choice!

Don’t like cranberries? Add in chocolate chips or choose to not add anything at all, it’s up to you! They are so easy to make and are made with wholesome ingredients, perfect for a quick breakfast or hearty snack! Also gluten-free and vegan-friendly!

The BEST Paleo Pumpkin Cranberry Muffin Tops

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 muffin tops

Ingredients

1 cup Honeyville blanched almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup pumpkin puree mashed
1/2 cup cranberries fresh or frozen
TOPPING
1/4 cup pepitas pumpkin seeds
2 tbsp crushed walnuts
1/2 tbsp coconut oil melted
1-2 tbsp coconut sugar
1/2 tsp cinnamon

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper. Combine almond flour and baking soda in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well. Add wet ingredients to dry ingredients and mix well, add in cranberries and combine. Make topping by combining all ingredients together. Spoon batter into 6 large or 12 smaller muffin tops and divide topping. Bake for 15-20 minutes or until done.

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Chocolate Chip Sweet Potato Granola Bars {Gluten-Free + Vegan!}

October 4, 2016 by Bethany And Rachel 22 Comments

Chocolate Chip Sweet Potato Granola Bars are a healthy and delicious snack made easy with only 5 REAL ingredients! Also gluten-free and vegan!

Do you remember those quaker chewy granola bars (my main inspiration for these sweet potato granola bars)?

I’m pretty sure you do unless you’ve been living under a rock for several years. Throwback to middle school when I used to eat at least 2-3 per day. My Mom would get a giant box of 90 from Costco so we were always stocked up with them. They used to be my go-to snack -now these chocolate chip sweet potato granola bars are my go-to.

I remember how incredibly chewy and sweet these little bars were and perfectly studded with baby chocolate chips ensuring that you got chocolate in every bite. Flash forward to 10 years later, and I haven’t had a chewy granola bar in FOREVER!

I was seriously craving one so bad the other day that I had to give in and make my own healthier version. This is how these Chocolate Chip Sweet Potato Granola Bars were born.

These granola bars mimic the Quaker ones without all of the added sugar and artificial sweeteners. You won’t believe that they are only made with 5, yes 5, REAL food ingredients! Let’s take a look at the ingredient list:

Dry gluten-free oats

Roasted Sweet potato

Almond butter or other nut butter of choice

Maple syrup of liquid sweetener of choice

Dairy-free chocolate chips/chunks

5 Ingredient Homemade Granola Bars

Not only are these homemade granola bars made with 5 nutritious ingredients, they are also so easy to make! They are the perfect kid-approved grab-n-go snack or make-ahead breakfast. They are also gluten-free and vegan-friendly!

5 Ingredient Chocolate Chip Sweet Potato Granola Bars {Gluten-Free + Vegan!}

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 8 granola bars

Ingredients

2 cups dry oats
1 cup mashed sweet potato about 1 large or 2 small
1/4 cup almond butter or other nut butter
2-4 tbsp maple syrup depending on your sweet-o-meter
1/3-1/2 cup chocolate chips/chunks

Instructions

Preheat oven to 350 and coat a 8x8 baking pan with oil or like with parchment paper. Add oats to a large bowl and combing sweet potato, nut butter and maple syrup in a small bowl, mix well and combine with oats. Add chocolate chips and mix well. Place mixture in pan and spread evenly, bake for 15 minutes or until done.
Slice into 8 bars. Enjoy!

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Questions of the day!

What’s your favorite way to eat sweet potatoes!?

55+ Gluten-Free Vegan Pumpkin Recipes

October 1, 2016 by Bethany And Rachel 21 Comments

55+ Gluten-Free Vegan Pumpkin Recipes Roundup that are all easy and range from savory to sweet and are ALL DELICIOUS!

Let’s get to the chase, here are 55+ Gluten-Free Vegan Pumpkin Recipes from amazing bloggers that are all easy, healthy and most importantly DELICIOUS! Enjoy!

1. Pumpkin Chai Oatmeal Scones

photo via beamingbaker.com

2. One Bowl Gluten-Free Vegan Pumpkin Bread via Beaming Baker

photo via thebigmansworld.com

3. Healthy No-Bake Pumpkin Spice Latte Bars via The Big Man’s World

4. Flourless Pumpkin Snack Cake with Dark Chocolate Fudge Frosting

5. Mini No-Bake Vegan Pumpkin Pies via Joy Food Sunshine

photo via Runningwithspoons.com

6. Pumpkin Spice Latte Breakfast Smoothie via Running With Spoons

7. Cinnamon Pumpkin Oatmeal Brûlée

photo via veggieinspiredjourney.com

8. Pumpkin, Apple and Caramelized Onion Quesadilla via Veggie Inspired Journey

9. Coconut Pumpkin Breakfast Bars

photo via thebigmansworld.com

10. 3 Minute Pumpkin Microwave English Muffin via The Big Man’s World

photo via minimalistbaker.com

11. Vegan Pumpkin Cheesecake via Minimalist Baker

photo via lifemadesweeter.com

12. Pumpkin Granola Clusters via Life Made Sweeter

13. 2 Minute Flourless Pumpkin Sticky Bun

photo via bakerita.com

14. Pumpkin Apple Muffins via Bakerita

15. Salted Caramel Pumpkin Almond Butter

photo via thehealthymaven.com

16. Pumpkin Cornbread via The Healthy Maven

photo via minimalistbaker.com

17. 5 Ingredient Pumpkin Frappuccino via Minimalist Baker

18. Pumpkin S’mores Cookies

photo via jessicainthekitchen.com

19. Flourless Vegan Pumpkin Waffles via Jessica in the Kitchen

photo via avocadopesto.com

20. Vegan Curried Pumpkin and Cauliflower Soup via Avocado Pesto

photo via ambitiouskitchen.com

21. Pumpkin Chocolate Chip Oat Bars via Ambitious Kitchen

22. Pumpkin Eggnog Latte

photo via emilieeats.com

23. Chickpea Pumpkin Coconut Curry via Emilie Eats

photo via feastingonfruit.com

24. Pumpkin Granola Snack Bites via Feasting on Fruit

photo via strengthandsunshine.com

25. Pumpkin Pancakes via Strength and Sunshine

photo via radiantrachels.com

26. Vegan Sticky Toffee Pumpkin Pudding via Radiant Rachels

27. Paleo Pumpkin Bread Breakfast Pizza

photo via pancake warriors.com

28. Grain-Free Pumpkin Cauliflower Oatmeal via Pancake Warriors

photo via hummusapien.com

29. Paleo Pumpkin Bars via Hummusapien

30. Pumpkin Naan Bread

photo via katalysthealth.com

31. Pumpkin Breakfast Cake with Pecan Streusel via Katalyst Health

photo via feastingonfruit.com

32. Pumpkin Pie Banana Ice Cream via Feasting on Fruit

33. Sugar-Free Pumpkin Apple Butter

photo via fooduzzi.com

34. The Best Gluten-Free and Vegan Pumpkin Pie via Fooduzzi

photo via asaucykitchen.com

35. Vegan Chocolate Chip Pumpkin Cookies via A Saucy Kitchen

photo via cottercrunch.com

36. Vegan Coconut Pumpkin Quinoa Porridge via Cotter Crunch

37. Pumpkin Sticky Bun Fudge

photo via lovemefeedme.com

38. Lentil Chili Pot Pie with Pumpkin Cornbread Topping via Love Me Feed Me

photo via thevegan8.com

39. Vegan Pumpkin Spice Cookie Cake via The Vegan 8

40. Pumpkin Cranberry Butter

photo via lovemefeedme.com

41. Vegan Pumpkin Pie Dessert Shooters via Love Me Feed Me

photo via leelalicious.com

42. Pumpkin Avocado Salsa via Leelalicious

photo via emilieeats.com

43. Healthy Pumpkin Snickers Bars via Emilie Eats

photo via dessertwithbenefits.com

44. Healthy Pumpkin Pie Pudding via Desserts With Benefits

photo via healthyhelper.com

45. Vegan Gluten-Free Pumpkin Spice Cupcakes via Healthy Helper

photo via fitmittenkitchen.com

46. Vegan Sweet Potato Black Bean Pumpkin Chili via Fit Mitten Kitchen

photo via glutenfreewithlb.com

47. Healthy Pumpkin Caramel Dip via Gluten-Free With LB

photo via theleangreenbean.com

48. Pumpkin Pie Peanut Butter Cups via The Lean Green Bean

photo via avocadopesto.com

49. Vegan Creamy Pumpkin Pasta with Sage via Avocado Pesto

photo via makingthymeforhealth.com

50. Pumpkin Breakfast Cookies via Making Thyme For Health

photo via wholefoodbellies.com

51. Baked Pumpkin Oatmeal via Whole Food Bellies

photo vie theconscientiouseater.com

52. Pumpkin Hummus via The Conscientious Eater

photo via fitfoodiefinds.com

53. Healthy Pumpkin Pie Rice Pudding via Fit Foodie Finds

photo via Pancakewarriors.com

54. Pumpkin White Bean Veggie Burgers via Pancake Warriors

photo via paleorunningmama.com

55. No Bake Pumpkin Sunflower Butter Bites via Paleo Running Mama

photo via eatingbirdfood.com

56. Pumpkin Pie Overnight Oats via Eating Bird Food

photo via eathegains.com

57. Pumpkin Acai Bowl via Eat The Gains

Question of the day?

What’s your favorite way to eat pumpkin?

Cinnamon Apple Cranberry Easy Chia Seed Jam {Vegan + Paleo}

September 27, 2016 by Bethany And Rachel 26 Comments

Love all things chia jam? Try this easy and delicious winter version! This Cinnamon Apple Cranberry Chia Jam is both vegan and paleo friendly!

Guess what guys? Time for another cha-cha-cha-chia jam recipe! This time suitable for your fall and winter toast needs.

I’m still amazed that you can make jam from using just fruit and chia seeds. Usually making jam is an all day process of making and canning and preserving, but chia seeds cut all those processes out for you.

It’s crazy how mighty these little seeds are. They soak up all the liquid of the fruit and create a jam/jelly-like texture. Thank you chia seeds for saving me time and energy.

I originally wanted to puree the apples for this recipe, but it didn’t seem like a good idea. So I held off making it until I figured out how to prepare the apples. I didn’t wanted to be basically like applesauce, but I didn’t wanted it to be just chopped apples either. I wanted a mix of both. After seeing this recipe on Oh She Glows, I decided to peel and finely chop the apples. Ugh perfect texture you guys.

I used granny smith apples for this recipe, only because no one likes them and they were crying to be eaten/used. You can use any type of apple to fit your preference. This jam is easy peasy and only requires a few ingredients:

Apples

Cranberries

Water

Cinnamon

Chia Seeds

Maple Syrup

Cinnamon Apple Cranberry Chia Seed Jam

Apples and cranberries are sautéed together with cinnamon, maple syrup and chai seeds to create the most perfect winter-inspired jam! You won’t believe how simple it is to make!

Cinnamon Apple Cranberry Easy Chia Seed Jam {Vegan + Paleo}

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

3 apples peeled, cored and finely chopped
1 cup frozen cranberries thawed
1 cup water
1/2 Tbsp. cinnamon
2 Tbsp. maple syrup
3 Tbsp. chia seeds

Instructions

Place chopped apples, cranberries and water in a medium sauce pan on medium low heat. Stir every few minutes until it starts to simmer. Let mixture simmer until apples are soft, stirring occasionally.
After apples are softened (about 20 minutes), take of heat and mix in remaining ingredients.
Place back on low heat for about 10 more minutes.
Let cool.
Enjoy!

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Glazed Oatmeal Chai Pumpkin Scones {Vegan & Gluten-free}

September 24, 2016 by Bethany And Rachel 41 Comments

Looking for healthier scones? Make these Vegan Glazed Oatmeal Chai Pumpkin Scones! They taste like fall, but without the gluten and refined sugar!

I feel that it’s appropriate to assume people are more productive working at a coffee shop than at home. Literally every time I walk into Starbucks (or any coffee shop) there are no seats available because everyone is busy on their laptops either working or studying.

There is just something about getting work done with a coffee and pastry by your side. It makes working/studying so much easier and more joyful. Whose with me on this one? When ever I have the time, I go to Starbucks to do things on the blog that I hate doing, because God knows I won’t do it when I’m home. So how does this tie into today’s recipe? Scones.

Coffee shops have scones and scones are delicious. But scones are high calorie, have virtually no nutrients, and do nada for your body. Buttt they accompany coffee/tea really well. Hot caffeinated beverages + scones = soul mates.

Of course I would love to order a scone at a coffee shop, but that would be bad-news-bears because gluten and sugar💩💩💩

Thank God I’m a blogger and I sometimes know how to bake, so my God-given talent saved me on this one. I’ve done oatmeal scones before and based this recipe off of them. Also had to make a pumpkin version because everyone loves pumpkin! I also chai spices to it, Mmmmmmm!

But wait, there’s more. A pumpkin chai glaze is drizzled on top of the scones, because glazes make everything better. 👈Proven fact💁. So not only do you get tasty scones that you and your coffee have been longing for, but you also get some good nutrients, fiber and homemade goodness.

Glazed Oatmeal Chai Pumpkin Scones

Chai spice and pumpkin are combined together in these delicious scones that are perfect with a cup of coffee or tea! You’d never guess they are vegan, gluten-free and made with only three tablespoons of maple syrup to sweeten them!

Pumpkin Chai Oatmeal Scones {Vegan & Gluten-free}

Print Recipe

Ingredients

3 chai tea bags
1 1/2 cups oats
1 cup oat flour
1 tsp. baking soda
1 cup canned pumpkin
1/4 cup almond milk
2 Tbsp. coconut oil melted
2 Tbsp. maple syrup
1/4 tsp. vanilla extract
Pumpkin Chai Glaze:
1/4 cup coconut cream
1/4 cup canned pumpkin
1 Tbsp. maple syrup
1/4 tsp. vanilla extract
chai spice

Instructions

Cut tops of of chai tea bags and place in a food processor. Blend until tea is in fine granules. Set aside 1/3 for the glaze.
Preheat oven to 350 degrees. In a large bowl combine oats, oat flour, baking soda and 2/3 of chai tea granules.
In a separate bowl, mix together pumpkin, milk, coconut oil, maple syrup and vanilla. Add to dry ingredients and mix to form a dough.
Add dough to a cooking sheet lined with parchment paper. Shape into a large circle and bake for 15 minutes.
Take out of oven and slice into 8 even slices. Bake for another 10 minutes.
To make glaze, place all ingredients in a sauce pan on medium-low heat until mixture starts to simmer, about 5 minutes. Let cool, then spoon over scones.
Enjoy!

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Okay guys, this time of year I start to go crazy about pumpkin. I mean, I eat it year ’round but once Fall hits, Bethany and I go through at least one 16 oz. can every other day…

Today I’m posting a recipe that should have been posted a loooooooong time ago, AKA muffin tops. Would you believe me if I told you that we have over THREE recipes of muffin tops saved up?

I honestly don’t know why they have never been posted because muffin tops are pretty much the greatest thing ever. Anyways, we are stoked to present to you these paleo, vegan and gluten-free Pumpkin Muffin Tops!

Let’s get to talking about these beauties. These Pumpkin Muffin Tops are stupid-easy to make and contain only real and wholesome ingredients. First and foremost, let me tell you about the most important ingredient in this recipe: Honeyville Blanched Almond Flour.

We use almond flour in many of our recipes because, number 1, we believe it’s the best grain-free sub for regular flour and, number 2, it’s pretty easy to work with, unlike some GF flours.

We’ve tried so many brands of almond flour and keep coming back to the Honeyville brand because it yields the best taste and texture of our baked goods compared with any other brand we have tried.

Let’s see what else goes into these cranberry-studded pumpkin goodies:

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Don’t like cranberries? Add in chocolate chips or choose to not add anything at all, it’s up to you! They are so easy to make and are made with wholesome ingredients, perfect for a quick breakfast or hearty snack! Also gluten-free and vegan-friendly!

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