Spiced Orange Pumpkin Loaf

 

I am so proud of this, came up with this recipe all on my own!  It is so delicious read below for full recipe.  This is the easiest gluten free vegan recipe ever !!

Recipe: 

1 and 3/4 cups almond flour

1 cup almond milk

1 tsp. baking soda

2 tsp. baking powder

2 tbsp. organic raw honey

1/4 organic pumpkin pure

pulp of 3 oranges (from homemade orange juice, you can use the pulp of any fruit or veg)

1/4 Carob chips

Directions: preheat oven to 350F

Mix all ingredients together in mixing bowl and pour into loaf pan and bake for 30 minutes.

** you can make a glaze to go over top by mixing 2 tbsp honey with 1/4 cup fresh orange juice** 

 

Related articles

• Vegan Pumpkin Pecan Bread (cafecarol.com)

Pom Love

 

Don’t miss the fun video on how to take apart a pomegranate.. the easy way .. (link below)

 

pomegranate season is upon us folks, I had always thought pomegranates were a summer time fruit, but they actually come out between september and january!

I have been seeing pomegranate recipes and pomegranates incorporated into many meals all over Instagram and Facebook lately, so while I was at the local produce stand this weekend I thought it was best I hop on board the POM train.

They are seriously delicious, they go great on top of salads, baked into muffins or mixed into oats at breakfast time.

One of the oldest known fruits, found in writings and artifacts of many cultures and religions, the pomegranate (punica granatum) is an original native of Persia. This nutrient dense, antioxidant rich fruit has been revered as a symbol of health, fertility and eternal life.

Benefits on the body:

-Heart and Blood Vessels

-High in antioxidants

-Lower cholesterol and Blood Pressure

-unblock build up in carotid artery

*these are just a few health benefits that these tasty treats can do*

Link: 

Seriously this video has now changed the amount I am going to be eating pom’s this fall/winter!!!

Frozen Almond Banana Bites

I’m so excited to share this recipe with everyone, this is one of my all time favourite snacks and its super easy to make, I usually have it as a post workout snack!

Recipe:

1 organic Banana

1 tbsp. almond butter (any nut butter will work)

This recipe is self explanatory, basically the picture above explains what to do, I usually pop them in the freezer the night before (but you don’t have to eat them frozen, I just prefer them that way).  The great thing is is that the banana stays relatively soft!

Enjoy!

Hidden Treasure

Hey guys so today I was working on a new recipe for my October Series, Trick or Treat… lets just say this was a trick haha.  I took my mothers recipe for her peanut butter honey bars, I will defiantly leave her expertise to make these from now on.  I’m going to keep what i was attempting to make a secret because I’m going to attempt to make them again!  I do admit though this recipe was kind of like finding hidden treasure haha, they actually taste amazing and are super healthy!  My mom used to always make theses for me, i literally ate them everyday with lunch haha!

Recipe: 

1/2 cup pecans (crushed)

1/2 cup walnuts (crushed)

1/2 cup almonds (crushed)

1/2 puffed millet and millet flakes

1/2 cup honey and maple syrup (organic)

1/2 cup organic peanut butter (I used homemade-my mom usually makes with almond butter but i decided to really treat myself today)

**Make sure to soak nuts for at least 8 hours before using**

Directions:

In a mixing bowl combined pecans, walnuts, almonds, and millet.  On medium heat honey and maple syrup and bring to slight boil.  Add to dry ingredients with peanut butter and combined till fully mixed.  Next add to 8×8 pan and leave in fridge for 3 hours to harden.

Keep refrigerated.

Check out my Pinterest, Instagram, Twitter and Facebook page linked below!

Pinterest: http://www.pinterest.com/ballshea/vegan-goodness/

Twitter: https://twitter.com/ballshea

Instagram: http://instagram.com/chezvegan

Facebook: https://www.facebook.com/chezvegan

Raw Witch Fingers

 

Raw Witch Fingers 

Recipe: (makes 12)

5 figs (halved)

5 pitted medjool dates

1/3 cashews

1/3 pecans

1/3 walnuts

handful coconut

1/4 soaked and skinned almonds (for finger nails)

organic jam

Directions:

Place first 6 ingredients into food processor and blend for about 5 minutes or until makes a ball formation.  Next shaped dough into finger like formations and put a dollop of jam on the end of finger and add skinned almond on top.  Keep refrigerated.

These are a great healthy gluten free vegan option for this halloween instead of handing out store bought candies!

Carrot Spice Muffins

So baking season is upon us folks and have I got some amazing recipes up my sleeve for you!  First I’m going to start off with the classic carrot muffin, but of course like all my recipes it will have a twist!

Recipe:

Dry:

• 1 & 3/4 cup Almond Flour (see link below)
• 1 tbsp flax seed
• 1 tsp baking powder
• 1/2 tsp baking soda
• dash cinnamon
• dash ground cloves
• 1/2 tsp sea salt

Almond Flour: https://chezveganblog.wordpress.com/2013/09/28/homemade-almond-flour/

Wet:

• 1/3 cup organic maple syrup
• 1 small apple (oil replacer) -applesauce can be used in replace of apple
• 1/2 cup coconut milk
• 1/4 cup water
• 1 tsp pure vanilla extract
• 1.5 cups grated organic carrots
• 1/2 cup raisins, soaked in water and drained (optional)
• 1/3 cup chopped walnuts (optional)

Directions:

1. Preheat Oven to 400F

2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, apple, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated.

3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.

These are a great healthy breakfast option, to dress it up a little add my maple almond pumpkin butter (link below) as icing!

Tis’ the Season of Pumpkins

Enjoy!