Today we made gluten-free + vegan pumpkin spiced frozen bars with our new fav [not so] secret ingredient– Pipcorn!
Combine in food processor-
1/2 cup walnuts
1/2 cup almonds
4 tbsp honey (or agave)
1/2 cup coconut oil
1 cup kettle Pipcorn + sea salt Pipcorn
1 tbsp cinnamon
4 pieces of candied ginger
1 tsp vanilla extract.
(Press into the base of pan)
Nice cream ingredients:
1 cup pumpkin purée
pumpkin spice (ginger, nutmeg, cinnamon)
pour on top of your “crust” and freeze over night.
10 soaked dates (soak for at least an hour)
1/2 cup of nut butter
1/2 cup of raw coconut
- Blend the dates in your food processor. Add nut butter and coconut flakes.
- Roll into 1 inch balls, flatten, and refrigerate!
(we also like to roll our our dough and cut out shapes, like this fun heart!)
- Toss 1 cup of oats in (2 tbs) liquid coconut oil, 1/4 cup of nuts (we used almonds for this batch) and finely chopped, raw ginger roasted till browning.
- When the oats first start to show color, stir in 1/4 cup of coconut flakes and sprinkle the müsli with salt. Put it back in the oven.
- Once browning, remove and stir in dried and chopped fruit (because we didn’t use honey, we added dates to sweeten, along with apricots, berries and pumpkin seeds) along with a 1/4 cup of flax and 2 tablespoons of chia seeds. (This part is up to you, what ever you have in the cupboard will do!) The warm müsli should cluster around the juicy dried fruits.
- Let cool and enjoy!
Guys- These bars are out of this world! They came out soft and fluffy… we are obsessed. Try these at home for an easy breakfast on the go, or crumble them up as a healthy granola alternative to top off a morning smoothie or bowl of yogurt.
- 1 1/2 cups of oats
- 1/2 cup of oat flour
- dash of cinnamon and nutmeg
- 1/2 teaspoon of baking soda
- dash of salt
- 1/4 cup of coconut flakes
- 1 egg
- 1/3 cup of non-dairy milk (we used coconut)
- 1 sweet potato, fully cooked and skinned
- 1 carrot, grated
- spoonful of coconut oil
Additional Ingredients (optional)
- handful of raisins
- 1/3 cup of chopped nuts
- any additional add ins (protein powder, superfoods, chocolate chips, etc.
Heat the oven to 375.
Beat the egg, sweet potato and carrot. Add coconut flakes. Blend the remaining dry ingredients and gradually add half to the wet mixture. Add the coconut/non- dairy milk slowly, then stir in the remaining dry ingredients as well as your nuts, seeds and raisins.
Spread into a greased pan and cook of 30 minutes. Cool and enjoy!
Nothing beats a slow morning with a warm breakfast (we like to make ours to the sound track of Jack Johnson). Next time you wake up to a dozen browning bananas, skip the smoothie and try out our killer gluten-free, dairy-free pancakes! We make them small so we can stack them a mile high 🙂 Layer them up with fresh fruit, jam, and superfoods, and, for the ultimate stack, drizzle on some peanut butter of coconut whip (or BOTH)!
What you will need:
- 1 bananas (mashed)
- 1/3 cup of oat flour
- 1 egg
- a handful of oats
- 1 teaspoon of coconut oil
- dash of salt
- 1/4 teaspoon of baking powder
(additional add ons we like include: coconut flakes, flax seeds, chopped almonds, cinnamon, nutmeg and lemon/orange zest)
Cook on medium heat until golden. Stack. Enjoy. Repeat.
Making breakfast the night before not only saves time in the morning, but it’s also super easy. And I don’t know about you, but we practically jump out of bed knowing our overnight oats are ready to enjoy!! Here is one of our favorite recipes for overnight oats (you can always tinker with proportions based on preference):
PUMPKIN SPICED OVERNIGHT OATS
1/2 cup almond milk
1/4 cup pumpkin puree
2 Tbs shredded carrots
1/4 tsp minced ginger root or chopped candied ginger
1/2 tsp cinnamon (or pumpkin spice)
1/2 cup rolled oats
- Combine almond milk, pumpkin puree, shredded carrots, ginger root and cinnamon in a jar.
- Stir in the oats.
- Leave covered in the fridge overnight.
- In the morning, top your bowl with your favorite toppings. We added chopped dates, walnuts, sliced bananas and chia seeds!
There is no quicker or easier cereal than muesli. Our cupboards are full of various jarred blends. As part of our Easy Oats series we are sharing some of our favorite ingredients!
For us, the secret to the perfect cereal is ginger. We add it to our muesli by roasting raw ginger with the oats before stirring in the other ingredients or by finely chopping up candied ginger. The tangy, chewy ginger gives our morning bowls an extra kick.
We are all about dried fruits. Our go-to’s are Apricot, Apple, Banana chips, coconut, pineapple, fig, dates and dried berries. You really can’t go wrong, especially when you pair your sweet and tangy goodies with the salty crunch of nuts. We never have our muesli without almonds and pistachios. Throw in some seeds for added texture and you’ve got ourself some homemade cereal. Jar it up, once its in your cupboard you would be amazed by how many uses muesli has– Throw it on top of your breakfast for an extra crunch. Grab a handful for a snack on the go. Use it as an extra ingredient when baking. Or even jar it up and make muesli your signature gift!
No matter how you use it, you can always count on muesli as an easy and affordable cereal that can elevate any bowl. We hope you enjoy it as much as we do 🙂
We LOVE oats. We eat them raw in our muesli, we toast them into the perfect granola, soak them overnight for fluffy oats, and serve them up warm in porridge form! In tribute to the this amazing, gluten-free, fiber packed grain we are dedicating a page EXCLUSIVELY TO OATS. We could write all day and still not cover the many delicious and nutritious ways and reasons to eat oats!
Yes, oats are a carb. Yes, they are white. And yes, they are to some degree processed. But don’t let that fool you. They retain their nutritional value (in the form of bran and germ) after being processed, making them the best source of whole grain goodness. Nutritionists across the board promote high fiber, high carb breakfasts. Oats are proven to reduce cholesterol with beta-glucan fibers that maintain blood sugar and sustain you till lunch. And they are GLUTEN FREE! (which us gluten intolerant foodies must appreciate.)
And who would have guessed… Oats are (technically) a superfood (although in are book they were already super)! So bring on the antioxidants 🙂
Sprinkle them on your smoothies, add them to your yogurt, and pour them into your pancake batter…. There is no better way to start your day! Once you get started, there are so many ways to make oats a quick and easy part of your breakfast routine.
And now for…
Apple Carrot Bites
Crunchy, Grainy and Moist- These bad boys are perfect to keep stocked up in your pantry for a grab-and-go snack that will keep you full and satisfied.
What we used:
-2 Apples (pureed)
-4 Large Carrots (shredded)
-2 Eggs (whipped)
-1 cup of oats
-2 spoonfuls of almond flour (coconut flour works well, too)
-a pinch of salt and baking soda
-1 spoonful of honey
– A dash of cinamon
-A sprinkle of raisins
-3 spoonfuls of flax seeds
-A scoop of buckwheat
-The zest of an orange
-A hand full of chopped nuts
Combine the wet and dry ingredients, scoop them into bite sized balls and cook at 350 degrees F until they are toasted on the outside and cooked all the way through.
Eat them right away, or cover and save them for a healthy bite of slow-boring fiber and antioxidants!
What you need:
These ingredients where inspired by what we had in the fridge. So don’t be afriad to change the recipe based on what is in season and what you have! Its always best to work with what you’ve got 🙂