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Pumpkin Ginger Ice Cream Sandwiches

Pumpkin Ginger Ice Cream Sandwiches

Ingredients

1 cup shredded coconut
½ cup cashew butter
½ cup tahini
1 egg
3 tbsp puréed pumpkin
1 tsp pumpkin pie spice
½ tsp baking soda
½ tsp salt
¾ honeymama’s pumpkin chocolate bar
ice cream

Directions

Stir all the ingredients in the bowl, saving the chocolate for last to give it a gentle stir in. Bake at 350 for 10-12 min, until edges are browned. Allow them to fully cook before trying to assemble the sandwiches.

Pair with your favorite ice cream – mine is hands down Coconut Bliss brand (especially the ginger cookie with this pumpkin flavor profile!)

Roll and press the remaining chocolate crumbles into the ice cream.

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    Pumpkin Bread

    Pumpkin Bread

    Ingredients

    1 cup oat flour
    ¼ cup coconut flour
    3 eggs
    1.50 tsp Ceylon cinnamon
    1 pinch nutmeg
    tsp ginger
    1 tsp pumpkin pie spice
    1 tsp baking soda
    ½ tsp baking powder
    ¾ cup pumpkin
    ¼ cup butter
    cup maple syrup
    Topping
    1.50 tbsp coconut butter
    2 tsp maple syrup
    1 tsp pumpkin purée
    ½ tsp butter
    Handful of pumpkin seeds (pressed on top)

    Directions

    Preheat oven to 350 degrees. In a food processor (or stand mixer) combine all of the wet ingredients and give it several pulses. Add in the flours, spices, baking soda and baking powder and stir (or pulse!) til incorporated. I let the mixture sit for about 3-5 minutes, as the coconut flour will absorb and “set” the mixture.

    I like to line a loaf pan with parchment paper across the middle and then spray the corners of it to prevent sticking. You could likely just spray the pan though. I bake for 50 min or until the top is nicely browned and risen. While you are allowing this to cool for 30 minutes, you can make the topping. I gently melt the coconut oil and butter, then add in the pumpkin and maple syrup. Smear it across the top and then gentle press in the pumpkin seeds on top.

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      Chocolate Chunk Sourdough Bread

      Chocolate Chunk Sourdough Bread

      Ingredients

      ¼ cup starter
      1 ½ cups warm water
      4 cups bread flour
      1 tsp fine sea salt
      1 honey mamas bar (or 3 oz chocolate)

      Directions

      In a large bowl, whisk together with a fork the starter and the warm water. Add in the flour and sea salt and continue to whisk with a fork until it becomes a bit more difficult to stir. Then go in with your hands and continue to fold and press, kneading the bread until all the flour is combined.

      Cover the bowl with a warm damp paper towel and place under a microwave light or in a dark oven. You want to make sure to put it in an area that can build warmth within the bread. This takes about 10-12 hours. The loaf should be doubled in size.

      Once the bread has risen, it’s time to convert it to the final rise before baking it. For this, you will grab another bowl that is about the same size and line it with a dish towel. Sprinkle the dish towel (bottom and sides) with a generous amount of flour to prevent the bread from sticking. Grab a little bit more flour and sprinkle it around all the sides of your dough before transferring it into the dish towel lined bowl.

      Once the bread has been moved, gently fold up the sides of the dish towel so that the loaf is covered for its final rise. Again, I like to place it under some sort of warmth so it will rise faster. This final rise usually takes a good hour. It won’t necessarily double in size, but you should be able to tell that it has risen and looks nice and full again.

      Preheat the oven to 450°.

      Once the dough looks full, transfer it into a 4-4.5 qt Dutch oven in a plopping manner, holding down the sides of the dish towel from the bowl so it plops out into the Dutch oven in one easy swoop.

      Put the lid on your Dutch oven, and place it in the bread in the oven for 20 minutes. After 20 minutes, remove the lid and cook for another 15.

      **Please note : This last step with the cook time is one that can differ based on how your oven temperature is regulated or what altitude you life at. I recommend that you check in on the bread in the last few minutes to know when to remove it. You want to pull it when it has a nice and brown crust : not too dark or black and certainly not too lightly golden, which makes for an under cooked more chewy sourdough bread. It should be a beautiful rich gold with a nice crunchy crust.

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        Gingerbread Bars

        Gingerbread Bars

        Ingredients

        Bars :
        1 ½ cups almond flour
        ¼ cup coconut flour
        ¾ tsp ginger
        1 tsp cinnamon
        ¼ tsp nutmeg
        tsp all spice
        ½ tsp baking soda
        ½ tsp fine sea salt
        1 stick grass-fed butter
        ½ cup date sugar (or coconut)
        2 eggs
        2 tbsp black-strap molasses
        Icing/Crumble Top :
        2 tbsp coconut butter
        2 tsp maple syrup
        ½ Ginger Cardamom Honey Mama’s Bar

        Directions

        Preheat the oven to 350 degrees and line an 8×8 glass baking dish with parchment paper.

        Gently melt the butter and combine with date sugar, eggs, and molasses until combined. Add in all the dry ingredients and mix until well-incorporated. Pour into the baking dish, pressing it into all sides. Heat on the center rack of the oven for 22 minutes. Allow it to cool for 10 minutes and while it is cooling, melt the coconut butter and combine it with the maple syrup until it ha a slightly runny consistency (do not overheat it!) Chop up 1/2 of the Honey Mama’s Bar. Pour the coconut butter/maple syrup mix over the top of the bars and then sprinkle the chocolate crumble evenly across the bars.

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          Nutty Sweet Vegan Protein Bars

          Nutty Sweet Vegan Protein Bars

          Ingredients

          cup almond butter
          1 cup cashews
          ½ cup pitted dates (I like medjool)
          ¼ tsp nutmeg
          3 tbsp vegan protein powder (I used Welleco Protein, Vanilla)
          1.50 tbsp coconut oil

          Directions

          1. Combine the dates, cashews, and coconut oil in a food processor and pulse until they are each finely ground. Do not overmix or the cashew will turn into butter! You just want it to look like ground up seashells (weird analogy?!)

          2. Add in the rest of the ingredients and pulse to combine them. You will see flecks of the ingredients in the mix and that’s how we want it to be!

          3. Line a 8×8 pan with parchment paper. I take one sheet, rip it in half, and make a cross shape in the dish. So I can lift from all sides, without any folds.

          4. Take the mix and press it into all corners of the pan until flat across.

          5. Set it in the fridge until it has “set” — about 30min to an hour.

          6. Using the overhanging edges of the parchment paper, lift the bars and parchment out of the dish.

          7. Cut into rectangles and store in an air tight glass dish in the fridge! You can also repurpose the parchment paper as I’ve done in these above photos by wrapping the bars individually for a little extra special touch!

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