Pumpkin Pecan Bread with Chocolate Swirl

There’s just something about this weather; ️ how it’s sunny, but there’s still a windchill,the beautiful colors on the trees and just the way it smells outside! I LOVE going for walks around the neighborhood with my love, enjoying everyone’s decor.  So, long story short: I’ve got the baking bug & a 🏼 BWB’s 🏼craving for PUMPKIN! (&chocolate &pecan pie) — Pumpkin Pecan Bread  with a #dairyfree Chocolate Swirl.  Made with fresh ground Pecan Butter (never tried it & it’s AMAZING!) #FallForDesserts  As most of my baked goods are, this is: #glutenfree #grainfree #wheatfree #paleo

1 C brown rice flour

1/2 tsp baking powder

1/4 tsp baking soda

1 packet unflavored gelatin

1 tsp cinnamon

1/4 tsp pumpkin pie spice

1/4 tsp apple pie spice

1/3 C brown sugar

pinch of sea salt

3/4 C organic pumpkin puree

2 whole eggs

2 egg whites

1 Tbs raw honey

1 tsp blackstrap molasses

1/2 tsp vanilla extract

1 Tbs melted coconut oil

1/3 C dairy free chocolate chips (to be melted)

1/2 Tbs coconut oil (to help the melted chocolate be more smooth)

4 Tbs Fresh ground Pecan Butter (raw pecans processed in high-speed blender)

1/3 C crushed pecans for topping

— Preheat oven to 350

–Line bread pan with parchment paper. (Since I was out, i just oiled the pan with coconut oil and then dusted it with a little flour)

— Mix the dry ingredients. Then mix the wet ingredients. Now combine and mix with a handheld mixer until batter-like consistency forms. (I added a couple splashes of almond milk after to thin it out a little bit).

–Pour batter in to pan and bang on counter to eliminate air bubbles.

–Drizzle melted chocolate chips on top and swirl around with a knife.

–Drop chunks of pecan butter.

–Sprinkle pecans on top.

— Bake for 45 mins

Blueberry-Coconut Crumble Bites

1/2 C Apple sauce
2 Tbs coconut oil, melted
4 flax ‘eggs’
2 tsp ACV
2 tsp vanilla extract
1/3 C maple syrup
2/3 C coconut flour
2-3 Tbs brown rice flour
1/4 tsp baking soda
1/4 tsp baking powder
Dash of cinnamon
Dash of sea salt
1/2 C fresh or frozen blueberries (I used frozen)

💙Preheat oven to 350f.
💙Mix the dry ingredients INTO the wet ingredients.
💙Then mix in the blueberries.
💙Line a greased muffin/cupcake tin and bake for roughly 20 mins.
💙Texture will be moist and soft.

Bananas Foster Almond Cake

Haven’t been feeling completely 💯 lately thus I’ve been lacking creativity and new creations 🙍..talk about comfort food though 🙌 Single serving Bananas Foster Almond Cake 🍌🌰 stuffed with a rich and moist coconut oil-caramelized banana “custard” 🍮 topped with perfectly caramelized banana slices 🍌 & a vanilla protein frosting 🍥🍥

3 Tbs almond flour
1 Tbs coconut flour
2 egg whites
1 Tbs vanilla
1/4 tsp baking powder
A small splash of water

-Grease a large mug or small soup bowl with coconut oil
-Mix all ingredients well
-Microwave for 2-2.5 mins

🍌🍌🍌🍌 banana “custard”
-Microwave a whole banana for 1 minute then mash.
-sauté in pan heated with a coconut sugar and coconut oil mixture until a faint brown color
– cut out center or cake and stuff with banana mash

🍥🍥Top with greek yogurt mixed with vanilla protein.
Enjoy 💋

Almond Snickerdoodle Cookies

‘Tis the season of sweets, love, food, & more sweets! ❤️👏🍥🎂🍪 My job during the holidays is to bring on the dessert 😊 So definitely brining these #paleo #glutenfree #wheatfree #eggfree #dairyfree Almond Snickerdoodle cookies to my aunt’s for Thanksgiving 💋 These are inspired by an original recipe by @theurbanposer with a few of my own additions and tweaks 👌

1.75 C fine Almond flour
1/4 C almond meal
1 tsp ground flaxseeds
1/4 tsp baking soda
1/3 C melted coconut oil
1/4 C 100% pure maple syrup
1.25 tsp lemon juice
1/2 Tbs vanilla extract
1/2 Tbs almond extract

2 Tbs coconut sugar
1 Tbs pumpkin pie spice
1 Tbs cinnamon

➡️ Preheat oven to 350F
➡️ Line a baking sheet with parchment paper
➡️ Mix dry ingredients first. Then wet ingredients & combine them.
➡️ prepare the sugar and spices.
➡️ Roll tablespoon sized balls between palms and sprinkle the sugar spices all round the dough, then flatten the cookie on the sheet with the bottom of a glass or your palm.
➡️ Bake for 9 mins, then let cool completely. (Mine were very soft, but the edges were crisp 👌👌)

Stuffed Sweet Potato

Tonight’s desert was just pure heaven 👌 Full of fiber, sweet potatoes are a staple in my pantry!

1 medium sweet potato
➡️ ends cut off, washed, & holes poked all around. Then microwaved for around 7 mins.

Toppings:
1 Tbsp natural PB
1 Tbsp cacao nibs
1 Tbsp Jamie Eason’s Natural Vanilla Whey Isolate http://www.labrada.com/store/wheyisolateforher.html
-mixed with 1 Tbsp of water.
Cinnamon & ginger to taste

Vanilla “PRO-conut” Macaroons

OH. MY. 🙆🙆🙆🙆 Surprised myself again👌 Taste is just so on point!! 👅💦 (Obvi need to mess around with the temp & timing since they’re a tad on the crisp side🙈🔥) I give you: Vanilla “PRO-Conut” Macaroons 🍈🍥🍈🍥 You would NEVER be able to tell these are: #glutenfree #paleo #wheatfree #highprotein #lowsugar 💁 I used Jamie Eason’s Natural Vanilla Whey Isolate @leanbodyforher @jamieeasonmiddleton The natural sweetness is just the perfect addition 💕 I highly recommend you check it out 👍👍 by @labradanutrition #leanbodyforher Jamie Eason’s Natural Vanilla Whey Isolate

🍥🍈 yields 18-20 macaroons

1.5 C coconut powder (coconut shreds processed in food processor)
1/2 C almond flour
1 Scoop vanilla protein
1/4 C fancy coconut shreds
2 pinches of sea salt
1 Egg white
4 Tbs coconut oil, melted
1 tsp vanilla
4.5 Tbs 100% pure maple syrup

➡️ Preheat oven to 250F
➡️Mix dry and wet ingredients separately.
➡️Pour the wet into the dry, slowly and simultaneously mixing.
➡️ Scoop tablespoon sized portions evenly on to tray lined with parchment paper.
➡️ bake for 10 mins
➡️ then, raise heat to 325F and bake for 5 mins
➡️ then turn off oven completely and let macaroons sit inside oven for 5 more mins.

Chocolate Chip Banana Bread with Walnuts

I think it’s safe to say I love bananas 🙉🍌 just as much as I love peanut butter…& that’s saying something! You can’t go wrong with a classic 👌 Chocolate Chip Banana Bread sprinkled with chopped Walnuts 🍪🍌🍞❤️ Super moist & rich 🙌

2.5 very ripe medium sized bananas, mashed
1 C almond flour
1/2 C coconut flour
3/4 Tsp baking soda
1/2 Tsp baking powder
2 Tbs coconut oil, melted
1 scoop protein powder of choice
1 Tbs flax meal
2 eggs
2 egg whites
1 Tbs vanilla
1/2 Tbs raw honey
2 Tbs applesauce
1/2 tsp each: cinnamon, ginger, pumpkin pie spice
1/4 C #dairyfree #soyfree #gmofree Chocolate Chips
1/4 C chopped walnuts for topping (or you can mix into batter)

🍌 Preheat oven to 350F
🍌 Grease bread loaf pan WELL with coconut oil
🍌 Mix all ingredients with hand mixer
🍌 Scoop in to greased tin
🍌 Top with walnuts
🍌 Bake for 38-45 mins, or until toothpick comes out clean from very center.

Pumpkin Pie Cupcakes with Chocolate Chips and Walnuts

Gotta put all that pumpkin purée in the cabinet to good use 🎃 I’m constantly craving pumpkin pie, so I made Pumpkin Pie Cupcakes filled with chocolate chips and walnuts❤️ Super soft, moist, and sweet 🍥These are #glutenfree #wheatfree #paleo #vegan #dairyfree #gmofree and they’re topped with a @tryabouttime Strawberry & Apple protein frosting 🍓🍏 (💕purchased in support for #breastcancerawareness during the month of October 💕)

🍥 Preheat oven to 350f

🍥🍥
1 can of organic pumpkin
2 ripe plantains (or bananas)
1/2 tsp each of cinnamon, ginger, and pumpkin pie spice
1/4 C coconut sugar
🍥 mix in food processor.
🍥 stir in 1/4 C each of: @enjoylifefoods Chocolate Chips and chopped raw walnuts
🍥 lightly grease 12 cupcake liners in a cupcake/muffin tin with coconut oil
🍥 bake for 25 minutes

🍥🍥🍥 Frosting: 1 scoop protein powder, 1/4 C apple sauce, 3 strawberries
🍥 Microwave 30 seconds and mash until frosting forms.

Key Lime Vegan Cheesecake

My co-worker really doesn’t know how lucky 🍀 he is to have a lime tree..these babies aren’t cheap! 💰 So when he brought in an entire brown bag filled with them 🌳, they immediately asked me to create some “crazy healthy concoction” –as they call it ☺️ Well ask, & you shall receive 💁 Key-Lime Cheesecake cups sprinkled with shredded green apple 🍏 and lime zest💚 To suit anyone’s eating restrictions these are: #vegan #dairyfree #highprotein #paleo #sugarfree #lowcarb #glutenfree #wheatfree 👌

Crust:
1/4 C almonds
1/4 C pecans (or any nut of choice, can be all almond)
1/2 C pitted dates (soaked in water for a few hours)
1/2 tsp cinnamon
1 tsp vanilla
Punch of sea salt
Splash of almond milk

-mix in food processor until shapeable “dough” forms.
-lightly grease baking cups with coconut oil then place in muffin tin
-Press into bottom of muffin tin

Carrot cake filling:
1 C raw unsalted cashews (soaked in bowl of water for roughly 30 mins)
2 tsp vanilla
1 tsp each: cinnamon, ginger
Pinch sea salt
Juice of 1 large lime
1 tsp lime zest
1/4 C unsweetened applesauce
1/2 mashed banana
2 packs of stevia

-Mix all ingredients in a food processor.
-Top the crust leaving some space for frosting layer

Frosting:
-In a bowl, mix 8 oz vegan cream cheese with vanilla protein of choice (I used vegan friendly)
-juice of one small lime
-top the cakes off and place in freezer until the fillings are set.
-keep refrigerated

Makes 10-12 mini cakes
Enjoy 💋

Chai & Pumpkin Spice Bread

I wasn’t messin’ around 🙅 when I said pumpkin will be making its beautiful appearance this season 🎃 #50shadesofpumpkin 🍃🍂 I’m just a girl who lovveessss getting in her daily required intake of fiber and vitamin A 🙋 HAHAHAHA well, & because it’s amazing, duh 😜 I give you: Chai & Pumpkin Spice Bread 🎃🍞 sprinkled with chopped pecan and drizzled with a raw cacao and peanut flour sauce 🍫🌰

1.25 C pumpkin purée
1.25 C almond butter
1/2 C Apple sauce
3 eggs
4 (emptied) packets of Chai Tea
1.25 C coconut flour
1 scoop vanilla protein powder
2 Tbs honey
1 packet of stevia
1 Tbs cinnamon
1 tsp each: nutmeg, pumpkin pie spice
1 tsp each: baking powder, baking soda
Pinch of sea salt

-preheat oven to 350F.
-spray bread tin (or meatloaf sized tin) with coconut oil and then line with parchment paper.
-mix all ingredients with hand mixer including the tea leaves from chai tea packets and spread evenly in tin.
-sprinkle with nut of choice (I used pecans)
-bake for 45 minutes

💋enjoy!