Snacks

Pumpkin Bread

Wednesday, September 30, 2020

Pumpkin Bread

Ingredients

1 cup oat flour

¼ cup coconut flour

3 eggs

1.50 tsp Ceylon cinnamon

1 pinch nutmeg

⅛ tsp ginger

1 tsp pumpkin pie spice

1 tsp baking soda

½ tsp baking powder

¾ cup pumpkin

¼ cup butter

⅓ 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-Filled Blondie Bites

Monday, June 1, 2020

Chocolate-Filled Blondie Bites

Ingredients

½ cup cocoa butter wafers

35 tbsp coconut butter

½ tbsp coconut oil

1 tsp vanilla

1 tbsp vanilla protein powder

1 tsp honey

Directions

Line a muffin pan with mini muffin cup liners OR use a silicon baking sheet (they make all sorts of shapes for these – I love the one with hearts!)

Pour half of the mixture into the liners. Place in the freezer until set (about 15 minutes).

Heat a pot over the stove and use a mixing bowl to create a double broiler. Once the water is warming, add the oil, butter, and wafers to the baking bowl to begin to melt. The butters will liquify quickly once the water boils, then you can add in the vanilla and protein powder. Remove the mixing bowl from the pot and stir with a fork until all ingredients are combined. Place another small bowl in the hot water to begin warming (this is being prepped for melting the chocolate).

Place 1/2 of your favorite honey mamas chocolate bar in the warm bowl + double broiler and allow it to soften and melt down a bit.

Remove baking pan from the freezer and place small sections of the chocolate the chocolate in the middle of each cup. I flatten them out to make a smooth layer across the middle.

Pour the rest of the cocoa butter mixture on top to cover each cup and refreeze for another 15-20 minutes.

Once the cups are completely set, store in the fridge for a delicious and wholesome treat!

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Mayo-Free Crunchy Tuna Salad

Monday, April 13, 2020

Mayo-Free Crunchy Tuna Salad

Ingredients

1 can wild-caught tuna

1 ½ tbsp unsweetened dairy-free Greek yogurt

½ tbsp dijon mustard

½ tbsp yellow mustard

3 mini bell peppers

1 stick celery

1 pickle

1 boiled pasture-raised egg, chopped

¼ cup pecans

pepper, to taste

Quick dash taco seasoning or red chili flakes if you want an extra kick!

Directions

Dice and chop all ingredients then mix tuna + mayo + spices together and store in a glass air-right container in the fridge.

Serve it up as a sandwich on bread, as a dip for veggies, or scoop it onto your favorite cracker!

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Nutty Sweet Vegan Protein Bars

Saturday, December 15, 2018

Nutty Sweet Vegan Protein Bars

Ingredients

⅓ 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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