Pumpkin Brownie Blizzard – Gluten Free & Vegan

Vegan Pumpkin Brownie Blizzard GF
Today I woke up in the strangest mood. I was frustrated about it for a while but then I turned the frustration switch off and turned on the creativity switch which resulted in this awesome treat! I find it beneficial to be able to turn bad moods into awesome creative things. You’ll feel much better and get much more accomplished too! It’s definitely something that takes practice and isn’t easy. But definitely worth it!

I have been trying to think of something awesome to make for the past couple of days and this just popped in my head for no specific reason at all. I love this because you can have it for pretty much any meal or snack that you want. Breakfast, yep! Midnight snack, you got it! Endless possibilities. The best! You have a raw brownie base, pumpkin ice cream in the center, and coconut whipped cream on top. So fun! It’s something that you need to take outside and lay under a beautiful tree to enjoy!

Easy Fall Recipe
Pumpkin Brownie Blizzard

serves 1-2

Brownies:
1 cup dates
1/4 cup oats
1 tablespoon cacao powder
1 tablespoon syrup
1 teaspoon coconut oil

In your blender or food processor, blend together ingredients. Remove from blender and press 1/2 of the batter into a glass. Set aside. If you’re making 2 servings, use 1/4 of the batter in each glass.

Pumpkin Ice Cream:
3 frozen bananas
2 tablespoons pumpkin puree
1 tablespoon cashews
1 tablespoon almond milk
1 can full fat coconut milk*

Blend together all ingredients and pour into glass.

Top with coconut whipped cream, pumpkin seeds, and cinnamon if desired. Serve, enjoy!

*To make whipped cream place can of coconut milk upside down in the refrigerator for at least 24 hours. Open and pour liquid out, leaving the whipped cream.

Pear and Apple Crisp – Gluten Free & Vegan

Vegan and Gluten Free Fall RecipeHi friends! How are you today? I’m here to share an awesome pear and apple crisp with you. If you follow me on Instagram then you’ve seen all of the fresh apples and pears that I have at my house currently. So awesome!! I decided to take full advantage of the beautiful abundance that I have and make a fresh pear and apple crisp.
It’s been pretty chilly around here lately (which is expected!) and eating a piece of this right out of the oven with a big mug of green tea (or whatever tea you like) is a great way to spend a morning or even an evening! I was baking this the other day and oh my gosh the house smelled of pure autumn bliss. I wish that I could add the smell of the foods as an attachment to the photos that I share. How cool would that be?!

Easy Vegan Fall Recipe
Pear and Apple Crisp

serves 12

Base
7 cups apples and pears
1/2 cup maple syrup
1 tablespoon apple cider vinegar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Dice apples and pears and combine with remaining ingredients. Stir together and pour into 8×8 inch pan. Set aside.

Crisp Topping
1 banana
1 cup flour
1 cup oats
1/2 cup maple syrup
1 tbsp chia seeds

In a medium bowl, combine ingredients and mix together. Top apple and pear base evenly with the crisp topping. Bake for 40-45 minutes. Serve, enjoy!

Pumpkin Butter Cups – Vegan

Vegan Gluten Free Pumpkin
Hello friends! How’s it going? Long time, no post. So sorry about that! I have been out living life and stuff which has been fun. I’ve also been struggling to take photos now that it’s getting darker earlier. It makes things so inconvenient but I’m doing my best. And I may or may not be in denial that winter is on the way! Ahh, hard to believe!

The other day when I made these I had to force myself to not eat them all immediately so that I could share ‘em with you guys! I wanted some peanut butter cups but regular peanut butter cups are boring sometimes. Variety is the spice of life and I spiced these little guys up by adding pumpkin. Not spicy at all, but you know what I mean. I’ve been taking complete advantage of fall themed goodies lately and don’t plan on stopping anytime soon.

Let’s get to it!

Vegan Chocolate Easy Recipe

Chocolate Pumpkin Butter Cups

makes 12

Pumpkin Butter:
1/4 cup pumpkin puree
1/4 cup peanut butter

Blend together ingredients and set aside.

Chocolate:
1/2 cup coconut butter, melted
1/4 cup cacao powder
2 tablespoons maple syrup

Blend together ingredients and pour chocolate into lined mini cupcake pans, only filling up 1/4 of the way. Place in freezer to set up for about 30 minutes. Remove from freezer and spoon a pumpkin butter into the center of the cups. Fill the cups up with remaining chocolate and place in freezer for 1-2 hours to set up. Serve, enjoy!

Gluten Free & Vegan Pumpkin Spice Cupcakes

Gluten Free Pumpkin Cupcakes
Coming at you today with some pretty amazing cupcakes. We’re going to consider this a pretty special recipe because as we all know, I don’t share many recipes for baked goods on here. Sure, I share plenty of goods with you guys but not a lot of them require baking. Wondering why? Well I’ll tell ya! I’m not really a big fan of the whole gluten free baking thing. I’m actually not a fan of the whole gluten free life in general. I actually considered and tried to bring gluten back into my diet a few weeks ago. It didn’t go well and I quickly decided that being gluten free is best, so here we are!

Everything I’ve been eating lately has been pumpkin themed. Pumpkin curry and pumpkin cheesecake at Eden the other night, pumpkin oatmeal, pumpkin smoothies, and of course these delicious pumpkin cupcakes. Pumpkin time only comes once a year and you have to get as much of it as possible while you can!
I find myself overdosing on seasonal goodies all the time. I did it with watermelon this past summer and now pumpkin which will soon turn into peppermint. Ah, the beauty of seasonal goodies.

Easy Vegan Cupcakes

Pumpkin Spice Cupcakes

makes 6 cupcakes

Cupcakes:
1 and 1/4 cup all purpose gluten free flour
1/4 cup melted coconut oil
1/4 cup pumpkin puree
1/3 cup almond milk
5 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 teaspoon baking soda

Preheat oven to 350 degrees. Mix together all ingredients. Pour into cupcake pans. Bake for 15-20 minutes. Remove from oven and set aside to cool.

Cashew Icing:
1 cup cashews, soaked
2 tablespoons coconut water
1 tablespoon hemp seeds
1 tablespoon coconut oil
1 tablespoon maple syrup
1 teaspoon vanilla

Blend together all ingredients until smooth.

Spread icing on cupcakes. Sprinkle with cinnamon and nutmeg. Serve, enjoy!

 

Iron Boosting Orange Juice

Vegan Juice Recipe
Hello friends! How are you on this lovely day? I’m doing a-okay! My foot is healing up nicely. I got to do yoga today for the first time this week and it was wonderful. I hope that all of your days are filled with great foods and fun adventures! If you’ve been doing anything super exciting, let me know so that we can both be excited about it together!

I love experimenting with foods. I toss a variety of things together and love to see what happens. Sometimes I achieve amazing results that I won’t stop talking about for 3 weeks and then other times I get some not so tasty treats that I choke down because I don’t want to waste food. But it’s all fun! This juice is definitely in the category of amazing results. I don’t know how it even happened but let’s all be grateful that it did!

Iron is very important when it comes to being healthy and happy. It’s a mineral that helps transport oxygen throughout the body as well as giving you healthy skin, hair, nails, etc. So many important factors! I know of people who have problems getting enough iron in their diets so this is for you guys! And anyone else who wants a tasty drink or a little iron boost themselves.

Let’s get to it.

Easy Juice Recipe
Iron Boosting Orange Juice

serves 1-2

4 oranges
1 tablespoon chia seeds
2 teaspoons molasses

Blend together ingredients, serve, enjoy!

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