Yogurt and Berries with Granola

Talk about hitting the spot and satisfying your sweet tooth! Here is a snack you can feel good about. Not only are your taste buds happy but you are fueling yourself with so many disease fighting, immune-building nutrients. This is the perfect afternoon snack. Or dessert!

6 oz. unsweetened plain coconut milk yogurt (I used So Delicious brand)

1 tbsp honey

1 tsp cinnamon

1/2 tsp vanilla extract

1 banana, sliced

Handful of various berries (I like using a couple each of strawberries, raspberries, blackberries and blueberries)

1/4 cup cinnamon crunch granola

  1. Add the yogurt to a bowl and stir in the honey, cinnamon, and vanilla extract.
  2. Mix in the fruit.
  3. Sprinkle the granola on top.

Breakfast Cookies

This is kind of the recipe that isn’t really a recipe. I do measure out the bananas and oats but everything else is just an add-in and I don’t measure.

You can get creative with this one. I have made them with raisins. I have made them with chocolate chips. I have added a 1/2 tbsp of honey. I have even made these without adding the cinnamon and vanilla. They can be made to suit your taste!

3 mashed bananas

1 3/4 cup quick oats

1 tsp vanilla extract

1 tsp cinnamon

  1. Preheat oven to 350.
  2. Mash the bananas then stir in the oats.
  3. Add the vanilla and cinnamon (and/or whatever you want to add in!)
  4. Drop by spoonful on a baking sheet. Bake for 15 minutes.

Gluten Free/Vegan Pumpkin Donuts

These pumpkin donuts are gluten free, vegan and refined sugar free but you would NEVER know it. They are sweet, thanks to the bit of maple syrup, light and “cakey.”

1 cup + 2 tbsp Gluten Free all-purpose flour

2 tsp cinnamon

1 tsp all spice

1 tsp baking powder

1/4 tsp baking soda

A pinch of Himalayan sea salt

1/4 cup pumpkin puree (fresh or canned)

1/3 cup almond or cashew milk

1/3 cup pure maple syrup

1 tsp vanilla extract

1 tsp apple cider vinegar

  1. Preheat oven to 350 and grease a donut pan.
  2. Mix all the dry ingredients in a medium sized bowl.
  3. Mix all the wet ingredients in another bowl.
  4. Stir the wet and dry together until no lumps remain.
  5. Pipe or spoon the batter evenly into the donut pan and bake for 12-15 minutes.

Gluten Free Raisin Donuts

Do you want a good breakfast food full of super foods and no processed sugar yet still has an abundance of flavor? Then these are for you!

1 cup gluten free flour blend (*I used a gluten free flour blend that has xanthan gum included. If yours doesn’t, add 1 teaspoon.)

1/2 cup almond flour

1/4 cup oats

1/4 cup ground flaxmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of Himalayan sea salt

1/2 cup maple syrup

1/2 cup no sugar added applesauce (I use my homemade applesauce)

2 chia eggs (2 tbsp chia seeds + 6 tablespoons of water)

2/3 cup melted coconut oil

4 tablespoons water

1/2 cup raisins

  1. Preheat oven to 450. Grease a donut pan with coconut oil.
  2. Mix dry ingredients in a medium bowl, except raisins.
  3. In a separate bowl whisk wet ingredients together.
  4. Combine wet and dry ingredients. Add the raisins.
  5. Spoon into donut pan. Bake for 12-15 minutes.

Gluten Free Cinnamon Apple Breakfast Cookies

I still have SO many apples left to use up after a trip to the apple orchard and my kids do love a breakfast cookie. So I decided to would combine apple and cookie and see what they thought. They really are good taste testers for me. This one was a HUGE winner.

They are moist, soft and incredibly sweet without using ANY refined sugar.

Raisins are a great optional addition to this cookie.

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1/2 cup unsweetened applesauce

3 TB raw honey

2 chia eggs (2 tbsp chia seeds+6 tbsp water – mix in a small bowl and let sit for a moment to get gel-like)

½ cup almond flour

½ cup coconut flour

½ cup tapioca flour

½ cup sorghum flour

1 TB cinnamon

2 tsp aluminum free baking powder

2 tsp vanilla extract

2 small apples, cored, unpeeled – I chop mine in the food processor to get smaller bits of apple for better disbursement throughout the dough.

  1. Pre-heat the oven to 375 degrees.
  2. Mix the applesauce and honey in a medium sized bowl.
  3. Add the chia eggs to the applesauce and honey, whisk until combined.
  4. Add the rest of the ingredients, except the apples, mix to combine, and then stir in the chopped apples. It will seem crumbly but when you squeeze them into balls it will hold shape.
  5. Squeeze into golf ball sized balls, then gently press to flatten into cookie shape onto a baking sheet.
  6. Bake at 375 degrees for 13-14 minutes.

Gluten Free Vegan Chocolate Chip Pumpkin Muffins

I love fall harvest time! Pumpkin and apple EVERYTHING!

And you don’t even have to feel bad about it, because pumpkins are really good for you.

Here are some of my favorite reasons why I love pumpkins:

They have more than 200% of your recommended daily serving of vitamin A, so that means pumpkins are good for your eyesight.

With 3 grams of fiber per 1 cup of pumpkin and only 49 calories they can help aid in weight loss. Because a fiber-rich diet helps people shed the pounds! Fiber helps you feel full longer. And when you feel satiated you eat less.

They are heart healthy thanks to the phytosterols which have been shown to reduce LDL cholesterol levels.

They are a great source of the anti-oxidant beta carotene. This helps boost your immune system, protects against free radicals, reduces risk of heart disease,  and studies are even showing it may reduce your risk of developing certain cancers!

The anti-oxidant power of carotenoids help keep your skin healthy and wrinkle free.

Don’t forget the seeds! Pumpkin seeds are rich in the amino acid tryptophan which is important for the production of serotonin. Serotonin is a major factor in our mood regulation.

Pumpkins have more potassium than a banana – so after a tough workout, eat up! 🙂

Now that you know why I love pumpkins, pumpkin season, and making pumpkin everything, I’ll tell you how I made these delicious little muffins.

2/3 cup coconut palm sugar

2 cups brown rice flour

1/2 tsp aluminum-free baking powder

1/2 tsp baking soda

1/2 tsp Himalayan Sea Salt

1 tsp xanthan gum

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger powder

1 chia egg (1 tbsp chia seeds + 3 tbsp water mixed together. After a moment it will be gelatinous)

1/2 cup vegan butter or coconut oil

15oz pumpkin puree (either canned or fresh)

1/2 cup chocolate chips (optional) (I use Enjoy Life brand because they are dairy/soy/nut free)

  1. Preheat oven to 400 and grease a muffin tin.
  2. Whisk all dry ingredients together.
  3. Add in the wet ingredients and mix well.
  4. Fold in the chocolate chips. Spoon into muffin tin. Sprinkle a few more chocolate chips on top of each muffin. Bake for 23 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Gluten Free Vanilla Puff Cereal

It probably comes as no surprise that I am not a fan of chemicals in my food. That is why I make nearly everything homemade. Cereal was a little tougher for me to figure out. It’s SO convenient, plus it can serve as a meal or a snack. So for a while I just went for the uber expensive organic non-GMO cereals and rationed out the portions.

I didn’t want to spend that much money for ONE box of cereal that barely lasted us a week anymore. I’ve made granola-type cereal before and it goes over well. But it would usually be used as a topping on coconut milk yogurt or home made ice cream. Never in a bowl with milk. So the boxes continued to get purchased.

Why would I succumb to the high-priced cereal? Because cereal is one of the worst culprits when it comes to chemical-laden foods. The wheat and/or corn flours most companies used are sprayed with glyphosate. It can also contain chemicals that are also used in jet fuel and embalming fluid, not to mention all the additives used to preserve and artificially flavor the “food” inside. No thank you!

I can NOT put that in my OR my children’s body. I just could NOT.

The granola cereals I’ve made are usually quicker to make than this one, but it is worth the time so you can make sure you and your family are eating quality ingredients that do good, not harm.

Of course the smaller you make your pieces the longer it’ll take….but the more you will get. It’s a trade off.

Making the dough takes about 5 minutes. Pinching/rolling the balls takes about 10 minutes. Still not a long time and well worth it.

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  • 1  cup almond flour
  • 1.5 cups brown rice flour
  • 1/3 cup maple syrup (you could also use honey)
  • 2 tbs coconut milk yogurt
  • 2 tbsp almond or cashew milk
  • 2 tsp vanilla extract
  1. Put all ingredients into a food processor and blend until it all comes together.
  2. Pinch pieces off and roll into balls a little smaller than a grape (although size is a personal preference. Bigger means less cereal, smaller means more time).
  3. Lay all balls out on a parchment lined baking sheet and bake at 350 for 16 minutes.

*You can also make Peanut Butter Puffs by adding in 2 tbsp of peanut butter (or almond or cashew butter!) to the food processor.

Gluten Free Zucchini Oat Muffins

When you get zucchini from your next door neighbor’s garden, you don’t squander the opportunity to use them in any and all ways possible. My kids love my zucchini bread, so they challenged me to make a breakfast item with the one last zucchini I had left over from the loot.

Challenge accepted!

Because it is high in potassium, beta-carotene, folate, vitamin C, and high in fiber, zucchini offers many benefits including reducing blood pressure, aiding in weight loss, improving eye health, strengthening teeth and bones and lowering cholesterol.

The best part is, it adds moisture and sweetness to whatever you are baking with those great health benefits.

  • 1 1/2 cups Bob’s Red Mill brown rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Himalayan sea salt
  • 1 chia egg (1 tbsp chia seeds + 3 tbsp water mixed)
  • 1/2 cup maple syrup or honey
  • 1/3 cup almond or cashew milk
  • 1/3 cup melted vegan butter (I use earth balance) or coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated fresh zucchini
  • 1/2 cups old-fashioned oats (uncooked)
  1. Preheat oven to 350 and grease a muffin tin. I use coconut oil.
  2. In a large bowl, mix the dry ingredients.
  3. Add in the chia eggs, syrup (or honey), milk, butter (or coconut oil), and vanilla. Mix well.
  4. Then add in the grated zucchini and oats.
  5. Divide evenly among 12 muffin cups and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes then serve warm.

Gluten Free Vegan Chocolate Chip Muffins

Anytime I can work in some chocolate to a meal I know it’ll be a hit. I don’t make these super often because they are REALLY good and I may eat WAY too many myself. Or I may just be too generous with the handfuls of chocolate chips that go straight to my mouth and don’t make it into the batter.

To make these gluten free I use brown rice flour.  I keep this vegan by swapping out eggs with chia “eggs.” Learn how to make that easy swap by clicking here.

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2 cups brown rice flour

1/2 cup coconut palm sugar

1 tbsp aluminum-free baking powder

1/2 tsp Himalayan sea salt

2 chia eggs

1 cup dairy-free milk (I use either almond milk or cashew milk)

1/3 cup vegan butter (melted) or coconut oil

1 tsp vanilla extract

1 cup dairy-free chocolate chips

  1. Preheat oven to 400 and grease a muffin pan with coconut oil. Set aside.
  2. In a small bowl, combine the flour, sugar, baking powder and salt.
  3. In a large bowl, beat the chia eggs, milk, butter, and vanilla. Add the dry ingredients. Fold in the chocolate chips, setting a few aside to press on top of each muffin right before you place the pan into the oven.
  4. Scoop batter into the muffin pan, sprinkle a few chocolate chips on top, then place into the oven and bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  5. Cool for a few minutes before serving.