Another healthy vegan treat! I’m focusing on nourishing foods for my body right now as I approach the end of pregnancy and make plans help my body recover and nourish another person! I know there are some other key ingredients to “lactation cookies” that some swear by, but instead of buying new stuff, I figure I start with foods I know for sure have health benefits, and improve lactation, like oats and flax! Also I used molasses for its iron boosting properties as I’m aware I will need plenty of iron in the postpartum period too! Plus it’s officially fall time, and time to bust out the pumpkin purée! SO I made these chewy pumpkin-y oatmeal cookies that are delicious and body nourishing!
-1/3 cup pumpkin purée
-1/2 cup peanut butter
-1 tbs flaxmeal+ 3tbs warm water
-1 tbs pumpkin pie spice
-1 pinch salt
-handful of cranberries
-1/4 tsp baking powder
-1.5 cups quick oats
-1/3 cup molasses
Combine all ingredients an drop onto a cookie sheet with a spoon (batter is pretty sticky) and bake at 350 x 10-12 minutes until slight browning around the edges.
Then I drizzled some melted dark chocolate on top because.. why not :D. Enjoy!
If you follow this blog, you know I love chocolate. I’ve made chocolate muffins before, but here’s a recipe with a berry twist. Using puréed fruit is a simple substitute for shortening or oil, and also adds some natural sweetness and flavor. This is a one blender recipe, all you have to do is stir in the cacao nibs after blending everything together, fill the muffin tins, and pop em in the oven. I like to use mini muffin tins for faster cooking and easy snacking!
Agave 1/2 cup
Molasses 1/4 cup
Cacao nibs 1/2 cup
Carob powder 1/2 cup
Vanilla 1 tsp
Cinnamon 1 tsp plus dusting on top
1.5 cup mixed berries
Soymilk 2/3 cup
Wheat bran 1/2 cup
Oat flour 1.5 cup
1 tsp apple cider vinegar
Baking powder 1 tsp
Bake 375 x16 min for mini muffins. Let cool and enjoy!
Whether or not you had pumpkin pie yesterday, there is never a bad time for pumpkin waffles! The spices of fall combine with creamy pumpkin and a crunchy waffle bite, for a heavenly brunch food. I cooked some chopped apples with vanilla extract, a little water, blackstrap molasses, and pumpkin pie spice on the stove until the apples became soft, for a spiced apple compote topping! Also pictured is serving simply with syrup and spiced pumpkin seeds. You could even add some cacao nibs or chocolate chips! So good!
1/2 cup pumpkin purée
1 banana, mashed
1tsp apple cider vinegar
2tbs ground flax
1.5 cup rice milk
1 tsp vanilla
1/2 tsp each baking powder and soda
1/2 cup chickpea flour
1/2 cup oats
1 cup buckwheat flour
Simply mix all ingredients well in a bowl, then scoop into a hot greased waffle iron. Because of the thickness of the batter and the moist texture of the pumpkin, I let these stay in the waffle iron longer than typical waffles. When the green light would come in signifying they are ready, I checked and each time they were still doughy in the middle. So I closed it up again and let it cook until the green light came on again after a few more minutes. You can just check periodically until they are cooked to your liking! Top with fruit, pumpkin seeds, syrup, cacao nibs, spiced apples, and enjoy!!!
One of my favorite things to do for breakfast is take whole grains leftover from dinner and turn it into a sweet breakfast! I had leftover cooked farro and purple potato to which I added fresh fruit, soy yogurt, flax/sunflower seeds, and blackstrap molasses! So simple and sooo tasty. This made for a nice hearty breakfast, and super satisfying! I love the nutty taste and texture of farro and the bright pop of color in the purple sweet potato and strawberries!
-Farro cooked, about 1/2 cup
-1/3 large steamed purple potato
-About 2/3 cup Nancy’s unsweetened plain soy yogurt (my fav)
-Blackstrap molasses, 1/2 tsp
Simply assemble with a dusting of cinnamon on top, and enjoy!
Ah the flavors of the season. These healthy wholesome muffins have the creamy spice tastes of pumpkin pie, but are extra easy to make and enjoy! Perfect for baking and taking to festive gatherings this time of year!
1 cup pumpkin purée
1/4 tsp salt
2 tsp pumpkin pie spice
3/4 cup oats
3/4 cup buckwheat flour
2/3 cup almond milk
1/4 cup crushes pecans
Ground flax 1 tsp
Agave 1/2 cup
Simply mix everything together and scoop onto mini muffin tins!
Bake at 375F for 16 min for mini muffins! Enjoy!! 🎃
Muahhahaaa, I am laughing like a Halloween villain because purée pumpkin is just a vegetable, fully vegan, and makes the rich creamy tastes of pumpkin season so easily accessible to plant based eaters! 🙂 I’m also laughing diabolically, because simply by trading my beloved ice cream and yogurts for vegan versions, I have lowered my cholesterol by 80 points in 5 months, gladly removing the threat of cholesterol lowering medication! I am giddy, let’s celebrate with vegan ice cream! And this recipe is sinfully easy.
3 frozen bananas
1/8 tsp pumpkin pie spice
Then serve, dusting with cinnamon if you choose, and enjoy!
Simple. Healthy. Vegan. The indulgent part here is the mini chocolate chips, otherwise only whole plant foods! So of course you could make the chips optional or suns for raisins or something, but what can I say? Chocolate.
2 very ripe Bananas
1.5 cups rolled Oats
1/3 cup mini chocolate chips (I like Enjoy Life brand)
Yields about 14
Combine all ingredients in a bowl, mashing banana and oats before adding the chocolate chips, and drop by sooonfuls on lined cookie sheet.
Bake at 350 x 15min.
That is it! Store in sealed container in the fridge, but the texture is best when fresh.