Tag Archives: cinnamon

Peanut Butter White Chocolate Scotchies

Ingredients 

  • 4 tbsp Aquafaba
  • 1/2 cup Cane Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Molasses
  • 1/2 cup Coconut Oil
  • 8 tbsp Crunchy Coconut and Peanut Butter Spread
  • 3/4 cup Old Fashioned Oats
  • 3/4 cup All Purpose Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 6 tbsp Unsweetened Finely Shredded Coconut
  • 2 tbsp Ground Flax Seeds
  • 6 oz Vegan White Chocolate Chips

Directions

In a stand mixer, whip 4 tbsp aquafaba to stiff peaks and gradually add 1/2 cup cane sugar and 1 tsp vanilla extract. Mix all dry ingredients in a large bowl and set aside (3/4 cup Old Fashioned Oats, 3/4 cup All Purpose Flour, 1/2 tsp Cinnamon, 1 tsp Baking Powder, 1 tsp Baking Soda, 6 tbsp Unsweetened Finely Shredded Coconut, and 2 tbsp ground flax seeds). Fold in remaining wet ingredients into the aquafaba mixture; 1/4 cup Molasses, 1/2 cup Coconut Oil, and 8 tbsp Crunchy Coconut and Peanut Butter Spread. Gradually fold in the dry mixture. Once mixed well, fold in about 6 oz Vegan White Chocolate Chips. Bake at 350F for 10-12 mins, be sure not to burn. Let cool thoroughly on a rack to allow the cookies to set. Enjoy with a nice glass of cashew milk 😉

Makes: 2 dozen

Serving Size: 1 cookie

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Apricot Newtons



Ingredients

Crust:

  • 147 g Almond Flour
  • 19.2 g Apricot Kernels, ground
  • 18 g (2 Tbsp) Coconut Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Homemade Applesauce

Filling:

  • 10 oz Dried Apricots
  • 1 Lemon, peeled
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon

Directions

In a VitaMix, grind about 20g  apricot kernels into a fine powder. Add about 150g almonds or almond flour, 18g coconut flour, 1/2 tsp salt, and 1 1/2 tsp cinnamon. Transfer to a large bowl and set aside. Blend fresh apples into applesauce and measure out 4 oz of applesauce into the mixture. Stir until fully combined and no lumps remain. Divide in half and press into 6 silicon molds. Then, in a food processor, combine 10 oz dried apricots, 1 peeled lemon, 1/2 tsp salt, and 1/2 tsp cinnamon. Process until smooth and divide into the 6 molds. Top with remaining crust mixture. Bake at 350F for 30 minutes. Store in the freezer until ready to eat. They are great straight out of the freezer as they don’t freeze solid.

Adapted from: Jay’s Paleo Fig Newtons
Makes: 6 pastries

Serving Size: 1 pastry

Protein Gingersnaps

  
Ingredients

Directions

Measure 90 g Vitafiber syrup and heat in a sauce pan until it starts bubbling. Measure out remaining ingredients in a separate bowl while the Vitafiber syrup warms. Soft with a fork to make sure all the dry ingredients are mixed well. Once syrup starts bubbling, remove from heat and mix in dry ingredients with a fork until well combined. After it is thoroughly mixed, roll into a log and cut into 10 pieces. Press cookies slightly into a patty form. Bake at 350F for 5-8 minutes. Note: the longer you bake, the crunchier the cookie will be. As the cookies cool they will harden. The person that thought of this was a genius. Only 35 calories per cookie!!

Adapted from: Quest Nutrition Glazed Ginger Snap Cookies

 Makes: 10 cookies

Serving Size: 1 cookie

 

Single Serving Pumpkin Cornbread

  

Ingredients 

  • 2 Tbsp Cornmeal
  • 3 Tbsp Whole Wheat Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1 1/2 oz Pumpkin Puree
  • 1 1/2 oz Water

Directions 

Mix 2 Tbsp Cornmeal, 3 Tbsp Whole Wheat Flour, 1/4 tsp Baking Powder, 1/4 tsp Baking Soda, and 1/2 tsp Cinnamon. Add 1 1/2 oz Pumpkin Puree and 1 1/2 oz Water. Microwave for 1:30, flip, microwave :30, transfer to a plate, slice, microwave :15. Voila. #sofluffy #perfection

  

Vegan Hazelnut Waffles

 

 

Ingredients 

1/2C Whole Wheat Flour
1/3C Buckwheat Flour
1/3C Hazelnut Flour
1 1/2t Baking Powder
1/4t Cinnamon
1/4t Salt
1C Homemade Cashew Milk
1T Liquid Sweetener (Agave, Coconut Syrup, Honey)
1T EVOO 

Directions 

In a large bowl, whisk 1/2C whole wheat flour, 1/3C buckwheat flour, 1/3C hazelnut flour, 1 1/2t baking powder, 1/4t cinnamon, and 1/4t salt. Then add 1T liquid sweetener of choice (I used honey bc I’m not that strict), 1T oil of choice ( I used olive), and 1C milk of choice (I used homemade vanilla cashew milk). Stir to combine and pour half the batter on a preheated, greased waffle iron. It takes a little while to cook but it comes out perfectly crispy of the outside and soft on the inside. I just topped mine with Walden Farms Pancake Syrup. Best. Vegan. Waffles. Ever. 

 Makes: 2 waffles 

 Serving Size: 1 waffle

  

Pumpkin S’mores Blondies

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Ingredients

1 3/4C Old Fashioned Oats
1t Ground Cinnamon
1/8t Salt
1/2C (8T) Coconut Palm Sugar
1 can Navy Beans
1/2C (4 oz) FF Greek Yogurt
6 Medjool Dates
1 oz (2T) Pumpkin Puree (or any other squash)
1t Vanilla Extract
2T Honey
3/4C Almond Milk
1t Baking Powder
1/4C (4T) Unsweetened Carob Chips
21 Pumpkin Spice Marshmallows

Directions

In a VitaMix, grind 1 3/4C old fashioned oats with 1t cinnamon, 8T coconut palm sugar, 1/8t salt, and 1t baking powder. Transfer to a large bowl. In a food processor, blend 1 can navy beans (drained and rinsed), 1/2C FF Greek yogurt, 6 medjool dates, 1 oz (2T) pumpkin puree, 1t vanilla extract, 2T honey, and 1C almond milk until smooth. Add this to the bowl and stir vigorously. This mixture will be very thick so you will need put those muscles to work 😉 (I may adjust measurements/method next time). Line a baking dish with parchment paper and pour in batter. Sprinkle 1/4C (4T) unsweetened carob chips over the top and arrange about 21 pumpkin spice marshmallows on the top. Bake at 390F for about 20 minutes. Allow to cool and firm up. I stored mine in the fridge and microwaved it for a few seconds and they were fantastic.
Adapted from: Cafe Delite’s Blondies

Makes: 21 bars

Serving Size: 1 bar

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Kabocha Stew

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Ingredients

1C Red Onion, chopped
1C Celery, chopped
2C Carrots
2C (16 oz) Kabocha Squash, roasted
2C (8 oz) Water
1/4C Peanut Flour
1T Cinnamon, ground
1T Red Pepper Flakes, ground
2t Adobo
Coconut Oil Spray

Directions

Spray a pot with coconut oil and add 1C chopped red onion and let simmer. Add 1C chopped celery and put a lid on the pot allowing the onion and celery to soften for about 10 minutes. Add 2C shredded carrots and put the top on for another 10 minutes. Add 2C roasted kabocha and 2C water, stir to combine. Add all of your spices; 1/4C peanut flour, 1T cinnamon, 1T ground red pepper, and 2t adobo spice. Put the lid on for another few minutes and serve. Great over rice as a vegan dish or served with a protein and a carb.

Makes: 5 servings

Serving Size: about 9.5 oz

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