Pumpkin Spice Almond Treats

October is here and I am happy!  October is my favorite month because I love fall, halloween, and everything pumpkin spice flavored/scented. To celebrate the start of fall, yesterday I made raw vegan pumpkin spice almond treats. These almond treats have all the sweet flavors of fall and are full of healthy fats, fiber, and vitamin E.  I made this and ate 2 for breakfast along with pumpkin spice banana nicecream (frozen bananas, pumpkin puree, and pumpkin spice flavors) but you can eat them as is for a snack or dessert.

Pumpkin Spice Almond Treatsimg_0907

Ingredients:

  • 10 pitted, medjool dates
  • 1 cup raw almonds
  • 1/2 tsp. ground vanilla bean or vanilla extract
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1/8 tsp. ginger
  • optional- you can also add 1 tbsp. pumpkin spice “butter” spread from Trader Joe’s (its vegan!) and adds a bit more sweetness

Directions:

  • Add all ingredients to a food processor, and process until the mixture is sticky and moldable
  • Mold into balls, bars, or squares and enjoy or refrigerate. These treats taste best at room temperature, so when you’re ready to enjoy them, take them out of the fridge 30 minutes-1 hour before.

P.S.- to make the pumpkin spice nicecream, see my earlier post on “the best vegan breakfast” and combine frozen bananas and canned pumpkin puree in a food processsor. Add the spice mixture above (cinnamon, nutmeg, cloves, ginger) and enjoy.

-Jess

 

Fall in Love with Pumpkin Bread

Fall is my favorite season, partly because I love crisp, cool weather, but partly because there is just so much pumpkin-flavored food to enjoy! Last fall I made pumpkin spice muffins, which were good, but I needed to tweak the ratio of spices. This time I think I’ve mastered it, however, I made a pumpkin bread instead of muffins because I wanted to change up the recipe a bit more.

Pumpkin Bread

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Ingredients:

  • 1 15.2 oz can of pumpkin puree (not pumpkin pie mix–the two can look similar)
  • 2/3 cup dark agave syrup
  • 1/3 cup dark maple syrup
  • 1 cup of unsweetened apple sauce
  • 3.5 cups whole wheat flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1.5 tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 3/4 cup unsweetened, plain almond milk
  • 3/4 cup safflower oil
  • 1 tsp. vanilla extract

Optional Icing Ingredients:

  • 2-4 tbsp. almond milk, or any non-dairy milk of your choice
  • 2 cups powdered sugar
  • 2 tbsp. earth balance spread
  • 1 tsp. vanilla extract

Directions:

  • Preheat the oven to 350°F
  • In a large bowl, measure and mix together the pumpkin, oil, applesauce, and liquid sweeteners (agave & maple syrup)
  • Add vanilla extract
  • In a separate bowl, measure and mix the flour, baking soda, baking powder, and spices
  • Add the wet ingredients into the dry, and as you’re mixing, mix in the almond milk until the mixture is uniform
  • Grease a baking pan (I used a square pan, but you could use whatever shape you want)
  • Transfer the mixture to the pan and put in the oven
  • Allow to bake for 35-40 minutes
  • Cool sufficiently before icing
  • To make the icing: mix non-dairy milk, earthbalance , and vanilla on low heat, add powdered sugar and mix with a whisk. Remove from heat when uniform and allow to cool. Refrigerate if necessary.
  • Using a spoon, transfer a thin layer of icing to the pumpkin bread. You can either cut each piece individually and then put the icing on, or put it on the entire bread and then cut. It’s up to you.
  • Enjoy!

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-Jess

Sunrise Spelt Brownies

If you’re wondering about the title of this post, let me explain. I created this recipe while being awake at 6 AM which is just a few minutes past sunrise where I am, and thinking about how I really wanted a brownie. As a nutrition enthusiast, I realize brownies are not an ideal breakfast food, but a girl can dream and dreaming leads to creating. Make no mistake, these definitely aren’t a health food, but using whole grain spelt flour adds a bit of fiber. These brownies aren’t super chocolatey, so feel free to add chocolate chips or something else to add more flavor. FullSizeRender-9

Ingredients:

  • 1 and 3/4 cups of whole grain spelt flour or other whole grain flour of your choice (use brown rice flour to make this gluten free)
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 7 tbsp. cocoa powder
  • 2/3 cup unsweetened apple sauce
  • 1/4 cup dark agave nectar
  • 1 cup unsweetened soymilk
  • 1/2 cup earth balance vegan spread
  • 1 tsp. vanilla extract

Directions

  • Preheat the oven to 350ºF.
  • Measure dry ingredients (flour, salt, baking soda, and cocoa powder) and mix together in a large bowl.
  • Melt the earth balance spread, measure apple sauce, agave nectar, vanilla extract, and unsweetened soy milk and combine in a bowl. Mix with a whisk or spoon.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Grease a brownie pan and using a spoon, transfer the brownie mixture to the pan, spreading with the spoon if necessary.
  • Bake at 350ºF for about 27 minutes (figure 25-30 minutes is ideal, check with a toothpick for readiness).
  • After baking, allow to cool, cut the brownies, and enjoy (in moderation!)

 

-Jess

Healthy Gluten-Free, Vegan Microwave Brownies

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Microwave brownies are an easy way to treat yourself and a great way to exercise portion control. I know when I make brownies in the oven, I’m tempted to eat more than I even want just because I have a surplus of freshly baked goods. If you’re like me, having a single-serving of dessert is an easy remedy for this problem. Not only will the following recipe satisfy your chocolate craving, it also provides some healthy nutrition. Using almond meal is a great alternative to wheat flour or rice flour, the latter tends to be low in fiber and high in carbohydrates. Almond meal is a great source of vitamin E and contains fiber and healthy fats. Using 100% cocoa powder along with dark chocolate chips is a delicious way get some flavonoids that may help you decrease cholesterol and blood pressure over time. Instead of using sugar or honey, using whole dates (just remember to remove the pit before grinding) provides a little fiber (which will slow down digestion and won’t lead to high and then low blood sugar). I chose not to use eggs in this recipe because it tasted fine without them, but if you’re not a vegan and you want a thicker, more solid/cake-like brownie, feel free to add an egg white and microwave as described below.

Here’s my latest healthy, gluten-free, vegan microwave brownie recipe!

Ingredients:

  • 1/2 cup almond meal
  • 1/4-1/3 cup unsweetened applesauce (you want enough apple sauce to allow the almond meal to not be in flour-y chunks)
  • 1 tbsp. 100% cocoa powder, unsweetened
  • 1 tsp. vanilla extract
  • 2 medjool dates, remove pit (use a food processor + 2 tbsp. of water to turn this into a very thick liquid, or grind with a hand tool– you just want a paste-like consistency)
  • 1/4 tsp. cinnamon
  • 1 tbsp. chocolate chips
  • 1 tbsp. almond butter

Directions:

  • Mix almond meal, cocoa powder, applesauce, vanilla extract, and ground dates together in a microwave safe bowl
  • Microwave for 2 minutes and check to see if the mixture has thickened or stiffened. This recipe won’t get too stiff, but it’s more of a soft-fudgy consistency.
  • If not yet thick and if the mixture is still liquid-y, microwave for 45 second increments until it has thickened
  • Wait for the mixture to cool for a few minutes (2-5 minutes)
  • Top with chocolate chips, almond butter and sprinkle with cinnamon

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Enjoy!

-Jess