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!
These were great, so chewy and chocolatey and easy to just keep eating! Fortunately they are pretty healthy overall with a relatively small amount of sugar and shortening considering how many cookies his recipe yields! Cookies are just so easy to transport and eat without needing a plate or fork, but you can still have your pumpkin taste 🙂 I got the idea for these from CheapLazyVegan, one of my fav vegan youtubers:
1 can pumpkin purée
1.5 cup blend of oat and buckwheat flour
3/4 cup coconut flour
1/2 cup melted vegan shortening
1 cup coconut sugar
2 tsp vanilla
1/2 cup soymilk
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1+ cups choc chips (my fav brand is Guittard)
1tsp each baking soda and powder
1tsp apple cider vinegar
Mix wet ingredients well, then stir in dry ingredients, adding chocolate chips last. Roll into little balls (mine were about gumball sized). This made about 30 little “two bite” cookies, baked at 350 for 15 min. When cookies came out of the oven, I pressed each one down with a fork to flatten and make the chocolate all mushy gushy 🙂 Which is a technical baking term;) 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!!!
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!! 🎃
I know I know, sounds crazy, but honestly, you don’t taste pumpkin, you do taste that your turkey is no longer dry, but nice and moist in texture thanks to the wholesome goodness of 100% pumpkin. So tasty and so good for you too!
17 oz very lean ground turkey
1 egg, beaten
3.7oz pumpkin purée (about 1/2can)
1tbs green onions
1tbs ground flaxmeal
1tbs wheat germ
1tsp crushed red pepper
1tsp black pepper
1tsp garlic/onion powder
1/8tsp ground nutmeg
Combine all ingredients well in a large bowl until all spices are well incorporated and form into 17 balls. Then cooking them is up to you. You can bake on parchment paper (350F for 30min), simmer in marinara sauce, or pan fry. Serve with black bean noodles or spiralized zuccini or sweet potato noodles for a gluten free, healthy option. They pack really well just baked to take for lunches and even top on salads.
1 serving of 4 meatballs is approx:
Mmmmmmm Pumpkin. Chocolate. Cookies. Need I say more?? The texture of these with the coconut flour and the pure pumpkin puree is downright soft and the kick of nutmeg and pumpkin pie spice is so good with the creaminess of chocolate or carob chips. As usual, these are pretty healthy, without added sugar or unhealthy fats. I’m loving avocado and coconut flour in lieu of other usual fat sources in baking lately! Vegan and gluten free friendly. No nuts no dairy either if that is important in your family.
1/2 cup coconut flour
3/4 puree pumpkin (5 oz)
1 very ripe banana (3.9oz)
1/2TBS vanilla extract
1/2 tsp almond extract
1/2 tsp salt
1/2 tsp baking soda
1/2tsp stevia granules
1/2 tsp nutmeg
1tsp pumpkin pie spice
1/2 cup chocolate or carob chips!
Combine all wet ingredients in a blender until very creamy. Mix dry ingredients in a bowl then pour wet ingredients into dry and mix well. The cookie dough itself is good enough to eat, and since there are no eggs here, go for it!! Then fold in your chocolate or carob chips, form into balls (mine made 17 the size I like), and lightly smush down. These don’t rise or expand much, so I like flattening them out a little and you don’t have to spread them too far apart. Soft and chewy. I always prefer dense desserts over cakey textures myself 🙂
Then I bake for 20 minutes at 350F
If you are really feeling crazy, you could eat one with an almond dark chocolate cookie with some chocolate Halo Top ice cream….. 😎 Pictured.
Makes 17 cookies (0.6oz each)at approx:
1 g protein
I know it is not fall, but thanks to canned pumpkin purée, I can eat pumpkin all year round!
You will need:
10-16 drops of stevia
1 can pure pumpkin puree
1 package morinu firm tofu (not regular tofu, this is not refrigerated)
1tsp pumpkin pie spice
Blend all ingredients together, set aside
1 ripe banana mashed
2tbs cocoa powder
2tbs sunflower seeds
4tbs flax seeds
gluten free whole oats approx 3/4cup
Mix all ingrediants and add oats slowly and last, until just moistened. Depends on the size and ripeness of your banana. You don’t want runny, but not cookie dough thick either, more like chunky muffin consistency.
Spread a thin layer in greased mini muffin tins. Bake 375 for approx 15min depending on size of muffin cups (10-15 for mini, 20 for regular)
Add filling mixture and bake another 15-20 minutes until pretty cracks appear in the cheesecake. Take out to cool. I refrigerated mine overnight to ensure they stayed intact when removed from the muffin tins. Enjoy!