Autumn is my favorite time of the year. The crisp air, the colors of the leaves, being able to sleep with a blanket again, wearing boots and scarves, aaaand eating pumpkin EVERYTHING.
It’s been a while since I’ve posted any recipes, so lets just say I was holding out for a good one…like this pumpkin spice loaf! Its gluten free, vegan, has minimal oil and sugar, and it pairs beautifully with a warm mug of chai tea! What more do you want in a loaf?
2 1/2 Cups of gluten free rolled oats
1 1/4 Tsp cinnamon
1/4 Tsp ground ginger
1/4 Tsp nutmeg
A small pinch of ground cloves
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp sea salt
1 Cup pumpkin puree
1 Ripe banana, mashed
1/2 Cup brown sugar
2 Tbs Coconut oil
1 1/2 Tsp Vanilla
1/4 Cup vegan dark chocolate chips
1/4 Cup chopped pecans (or your nut of choice)
1 Tbs pumpkin seeds for topping
Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.
Put 2 1/2 cups of oats into a food processor or high speed blender. Grind oats until a fine flour forms, it may take a few minutes.
Combine the oat flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt. Mix until well combined and set aside.
In a large bowl, whisk together pumpkin, mashed banana,sugar, coconut oil and vanilla until smooth. Slowly add the oat flour mixture to the pumpkin, and mix until just combined. Fold in the chocolate chips and pecans. Top the loaf with pumpkin seeds before putting the loaf in the oven.
Bake for 30-35 minutes or until knife inserted into center comes out clean. Let cool for at least 10 minutes, then remove from pan and place on a cooling rack.
I am OBSESSED with these. They are no bake, gluten free, little balls of joy. Sweetened only with maple syrup and a handful of dark chocolate chips, they are a sweet treat you won’t feel guilty about.
Oh and did I mention that they taste EXACTLY like chocolate chip cookie dough? YUM!
Adapted from: eat-drink-love
1 1/4 Cups Raw Cashews
3/4 Cup Gluten Free Oats
1/4 Cup Mini Dark Chocolate Chips
3 Tbs Maple Syrup
1 Tbs Melted Coconut Oil
1 Tbs Ground Flax
1 Tsp Vanilla Extract
Pinch of Sea Salt
Place the cashews and oats into a food processor. Chop until a fine powder forms.
Add the remaining ingredients and blend until well combined. Careful not to over mix!
Roll into table spoon round balls and place on parchment paper. It helps to have slightly wet hands.
Chill in the fridge for at least an hour before serving. Store any left overs in an air tight container in the fridge.
Note: These can be made vegan by using vegan chocolate chips and agave.
First blog post, here we go!
This pasta salad is the bomb. It’s super tasty, it’s gluten free, and it uses about half (or less!!) the amount of oil found in most pasta salads. It’s the perfect light meal for a beautiful spring day like today!
1 Package Brown Rice Pasta (or other GF pasta of choice)
1 Chopped English Cucumber
1 Cup Quartered Cherry Tomatoes
1/2 Cup Chopped Red Bell Pepper
1/3 Cup Diced Red Onion
1/3 Cup Sliced Kalamata Olives
1/3 Cup Crumbled Feta Cheese
3.5 Tbs Red Wine Vinegar
2.5 Tbs Olive Oil
1 Tbs Lemon Juice
1.5 Tsp Oregano
Salt & Pepper to taste
Cook pasta according to the directions on the package. Drain and rinse with cold water.
While the pasta is cooking, prepare the salad ingredients.
Once the pasta is cooked, add to the prepared salad ingredients.
In a separate bowl, whisk together the dressing and adjust the seasoning to taste.
Add dressing to salad. Refrigerate or serve immediately.