Its Thanksgiving weekend here in Canada, so of course its pumpkin everything. In honor of this wonderful holiday I felt compelled to pumpkin spice up my life! I had originally set out this weekend just to make some pumpkin cookies (which I did and they were a hit, but it wasn’t my recipe sooooo….). I didn’t realize that pumpkin puree was only sold in one size of can and that this can was HUGE. After making the cookies, I still had about ¾ of the can left. Never one to waste, I decided to keep on baking and came up with these little gems….I still have ½ the can of pumpkin puree left over.
For the Muffins
2 cups all purpose flour
2/3 cups coconut sugar
1 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp salt
1 cup unsweetened almond milk
¼ cup canola oil
½ cup (generous) pumpkin puree
1 ½ tsp apple cider vinegar
For the Icing
1 cup icing sugar
½ tsp vanilla
1 tbsp almond milk
¼ cup pure maple syrup
- Preheat oven to 375°
- Grease muffin pan and set aside
- In a large mixing bowl, add flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk or stir with a fork to mix ingredients.
- In a separate bowl, combine pumpkin puree, almond milk, canola oil, and apple cider vinegar. Whisk to combine.
- Add the pumpkin puree mixture to the dry ingredients and stir vigorously.
- Spoon evenly into the prepared muffin pan and bake for 18-20 mins.
- Once the muffins are cooled, in a small bowl, combine the icing sugar, vanilla, almond milk, and maple syrup. Stir until smooth and the desired consistency.
- Drizzle glaze over the muffins.
- Wait about 15 mins for the glaze to set before serving.
Hot summer days call for cool treats! Growing in popularity, “nice cream” is a great alternative. Not only are you eliminating the saturated fat and added sugar of dairy ice cream, you’re gaining the vitamins, minerals, and natural sugars of fruit! It really doesn’t get much simpler (and guilt free) than this and the possible combinations are endless.
2 frozen bananas
¾ cup of frozen raspberries
½ scoop of vegan chocolate protein powder
1 – ½ tbsp of chopped fresh mint leaves
- Add the bananas, raspberries and a splash of almond milk (to get it going) to a food processor.
- Process until the fruit is chopped, but not totally smooth.
- Add the mint and protein powder. I used a bit more almond milk because of the protein powder.
- Continue to process until smooth.
Additional toppings pictured: frozen raspberries, cacao nibs, and fresh mint.
Some people have a sweet tooth, other people prefer savory….I happen to love both! But today I’m taking care of those sweet cravings with these mini “cheese” cakes and yes, I had some for breakfast!
For the Crust
1 ½ cups of pitted dates
½ cup raw cashews
½ tsp vanilla extract
For the Filling
2 ½ frozen bananas
2 cups frozen peaches
2 – 3 tbsp almond milk
- In a food processor, combine the dates, cashews, and vanilla. Process until it has a dough texture and appearance.
- Divide the dough into 8 pieces and place in a lined muffin pan. The dough will be REALLY sticky, so place in the refrigerator for 10 to 15 mins.
- Remove from fridge and press the dough down in the muffin pan to form the crust.
- In a food processor, combine the bananas, peaches, and almond milk. Process until smooth.
- Spread the filling mixture onto the individual crusts, smoothing out the tops.
- Put in the freezer for several hours. The filling will freeze quickly, but the crust takes some time to firm up.
- Remove from freezer about 5 mins before serving.
I’ve recently gotten into the juicing craze, but I absolutely HATE wasting food. If you’ve every juiced fruits and vegetables, then you know that there is a lot of left over pulp. What do you do with it all other than put it into the compost? This recipe gives you a great option (for carrots at least!). These carrot cupcakes are delicious and have no added sugar!
For the carrot cake:
Approximately 4-5 cups of the pulp from juiced carrots
1 cup of dried white mulberries
1 cup of pitted dates
½ cup of raisins
1 tsp cinnamon
1 tsp ground ginger
1 tsp vanilla
For the icing:
1 ¼ cup soaked cashews (soaked for at least 2 hours, but preferably overnight)
½ cup coconut water
¼ cup coconut cream
5-6 pitted dates
- In a food processor, combine the pulp, mulberries, dates, raisins, cinnamon, ginger, and vanilla. Pulse until combined. It will start to clump together in the food processor, this mean that it’s done.
- Line a muffin pan with cupcake liners. Start spreading your carrot mixture into the pan, making sure you press down firmly on the mixture.
- In a high speed blender, add the cashews, coconut water, coconut cream, and dates. Process until the mixture is smooth and has an icing texture.
- Remove the cupcakes from the muffin pan.
- Decorate your cupcakes! You can use a piping bag, spoon, spreader, whatever you like depending on how creative you want to be!
- You can also top the cupcakes with crushed pistachios, shredded coconut, orange or lemon zest, just to name a few.
- Store cupcakes in the refrigerator.
My peanut butter and chocolate OBSESSION is the real deal…seriously, melted PB on everything!!
2 ½ – 3 frozen ripe bananas
Splash of almond milk
1 tbsp coco powder
1 tbsp melted peanut butter
- In a food processor or high speed blender, process frozen bananas and milk until mostly smooth.
- Add coco powder and mix until thoroughly combined
- Scoop into a serving bowl and top with melted peanut butter and cacao nibs
I’ve been an ice cream fanatic FOREVER! It’s always been the sweet treat that I can never get enough of. When I discovered “nice” cream, my world was changed. It’s low fat, delicious, and so easy to make. There are endless varieties that you can make too, just put your own spin on it! You can enjoy this for breakfast, lunch, dinner, or a snack.
3-4 frozen bananas
1 tbsp organic blueberry powder
1 tbsp unsweetened non-dairy milk
Raw cacao nibs
- Add the bananas and non-dairy milk to a food processor or high speed blender like a Vitamix. I’ve tried using my own everyday blender and it’s not up to snuff so I always use my food processor.
- Process the bananas until mostly smooth.
- Add the blueberry powder and finish processing until smooth. It will have the consistency of soft serve ice cream.
- Put into a bowl of choice and add a sprinkling of raw cacao nibs.