Autumn brings with it the desire to cozy down, dig out sweaters, make some tea, and begin to put (most) garden beds to rest. Slow things down a bit and appreciate the bounty and growth from summer. That’s how I am feeling this week.
A beautiful friend, Christi, recently posted a picture of her pumpkin muffins on Instagram and I have been craving pumpkin since! So, with that – here is a recipe to help you ease into fall…
Almond, Pumpkin & Maple Muffins
- ½ cup organic pumpkin puree
- ½ cup almond butter
- ⅓ cup Nova Scotia maple syrup (as this is the best stuff in the whole world, I am sure)
- 2 eggs
- 2 teaspoons pumpkin pie spice*
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup of dark chocolate chips (why wouldn’t you?)
- Preheat oven to 350F and grease your muffin tin (of use muffin cups). I like mini-muffins and this makes about 24.
- Combine all of the ingredients your food processor and mix well until a smooth batter forms.
- Transfer the batter to the muffin tin, and bake at 350F for 15 minutes, or until the edges are golden brown and a toothpick comes out clean.
* If you don’t have pumpkin pie spice, try using 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
“WOW, Nice work – It’s more like a muffin-cookie” – Kyle
Recipe adapted from Detoxinista.com!
Two Ingredient Cookies
Preheat oven to 350F and grease a cookie sheet (this is important as these cookies are sticky)
– 2 large organic bananas
– 1 cup of gluten free oats
Mash and mix those two together. Old bananas are amazing for this, but you can also use fresh ones. If bananas are getting old, put them in your freezer and just defrost before using them for baking. As bananas are different sizes your results may be off a bit. If the batter looks runny = add more oatmeal
Now for your ‘optional’ add ins! Try not to add too much goodness as you want to make sure your cookies stay together!
-a handful of raw cacao nibs
– Sunflower seeds
– Pumpkin seeds
– Pecans (pieces)
– Walnuts (pieces)
– any dried fruit
Bake at 350 for about 15 minutes.
I’ve heard that these cookies can get quite hard if left on their own for too long. So once they’re cooled off, place them in a sealed container. Makes about 15 cookies.
The perk? If you eat 8 cookies, you’ve had: 1 banana, 1/2 cup of oats, and half a handful of nuts, seeds and dried fruit
My beautiful friend Cara made these on the weekend and they are so incredible. I don’t believe I have met someone as passionate about the goodness of lime and she nailed it with this recipe.
Easy to make, nutritious and lime-fresh!
- 1/2 cup cashews, ground or chopped
- 1/2 cup dates, chopped fine
- zest of one lime
- 1 Tbsp (or more) fresh lime juice
- 1/3 cup coconut
To make these I tossed everything in my food processor and mixed well. Then simply took spoonful’s out and rolled them into balls. I doubled the batch and they are really tasty!
Laura, now you know what a Bliss Ball is 😉 Enjoy!
I apologize for being MIA. I will try to catch you up with a few tasty bites I’ve made! For my friend Andrea’s birthday in early December, I decided to make her a ‘traditional’ french vanilla cake as well as some tasty gluten-free mini cupcakes. I don’t have any photos of these little bites yet as they were all devoured quickly. Any remaining cupcakes went to a Beach Clean Up we the Sunday after.
This recipe was adapted from a cake recipe I found on the Nourishing Meals website. It’s amazingly easy and the results are sooo tasty!
Preheat oven to 350 degrees F. Lightly grease a mini cupcake tin (or put in cupcake liners or grease an 8 x 8-inch pan for a cake) with coconut oil.
1 cup creamy roasted almond butter
2 large organic eggs
1/3 cup melted coconut oil
1/3 cup maple syrup
1/4 cup cocoa powder
2 teaspoons vanilla
1/2 teaspoon almond flavoring
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Place all ingredients into a food processor fitted with the “s” blade and process until combined. Pour into the cupcake tin and evenly. I found this batter was really thick and I was worried it wouldn’t do anything, so don’t worry! It’ll work! Bake for about 20-25 minutes.
Cool and serve.
I served these little cupcakes with a dollop of coconut cream (I love the Wilderness family brand Coconut Cream, it’s thick and comes in a little carton (so you don’t open a full can) this is available at Ingredients Health Food) and topped with a couple Toasted Coconut Chips.
So I have been on a cleanse through my naturopath for 69 days now… this cleanse is now becoming more about lifestyle choices and really understanding food. This all sounds good but truth be told at the end of a stressful few days sometimes a girl just really wants a cookie. I think I have finally found a recipe that I can say is ‘cleanse-worthy’ and is a “Whole Food” cookie. I found the recipe for this on www.nourishingmeals.com today and was excited to see that it’s done by the same folks who wrote Whole Life Nutrition (an amazing resource / cookbook)! The recipe here has been adapted slightly.
½ cup packed pitted dates (about 7 dates)
¼ cup hot water
¼ cup coconut oil
¼ cup honey
¼ cup ground flax seeds
2 teaspoons pure vanilla extract
1 cup almond butter
1 cup quinoa flakes
½ cup almond meal flour *
¾ teaspoon baking soda
¼ teaspoon sea salt
½ cup cacao nibs
Preheat oven to 350 degrees F. Lightly grease a large cookie sheet with coconut oil. Place the pitted dates and water in a small bowl (so that they are mostly covered) and let them soak for about 5 minutes. Transfer to the food processor and then add the coconut oil and honey. Pulse until very smooth.
Now add ground flax seeds and vanilla; and mix until combined. Add almond butter and mix well. In a separate bowl mix the quinoa flakes, almond meal, baking soda, and salt. Now slowly add this to the almond butter mixture, mixing with each addition until well combined.
Place about 1 tsp of dough (pressed and a little flat) onto the greased cookie sheet. These cookies seemed a bit greasy but didn’t stay that way. Bake for about 10 to 12 minutes (be very careful not to overbake as these cookies don’t seem to turn golden brown on the tops . Remove gently with a thin spatula and transfer to a wire rack to cool. The cookies will be slightly fragile when hot but will hold together very well after about 5 minutes of cooling.
I brought these cookies to a friend’s house for dessert. So to kick this off as an extra special over the top part of our amazing meal (thank you so much Neil & Becky!) we paired it with Coconut Bliss – Cherry Amaretto
. We enjoyed these as ‘open faced’ coconut bliss (‘ice cream’) sandwiches and it really was a blissful match!
Notes: In Victoria, BC I buy a lot of my ingredients at Ingredients Health Food Store. The folks who work there are really knowledgeable and friendly. A small tip if buying almond meal for this recipe – aim for the bulk section instead of the prepackaged almond meal from Bob’s Mill. I saved a good chunk of cash by doing this, making this batch of cookies was quite affordable.
This is a staple sweet treat in my kitchen. I don’t do this the same every time and most times I just make the filling as a pudding like treat. This crust is pretty sweet but it’s sooo good!
2 c. Almonds – finely ground up in a food processor
1/3 c. Agave
1 banana – chopped in chunks
1 avocado – chopped in chunks
1/4c Shredded coconut (optional)
2 Tbsp. Agave
1c Almond or soy milk
Optional: a touch of cinnamon and/or cayenne.
Here’s where things get complicated (jokes)
Crust: in a mixing bowl combine the ground almonds and agave. Press the crust evenly into a pie plate 🙂
Filler: mix all items in a blender or food processor until smooth. Scoop in in the pie crust and top with coconut and almonds if you like :). I usually let this sit for awhile in the fridge 🙂