Banana Milk // Vegan & Gluten Free

I think I might be the only adult I know obsessed with all things having to do with fun drinks! Well…not the fun alcoholic drinks, more like the fun drinks you might have had when you were a kid! I am talking strawberry milk, chocolate milk, Mint Matcha, milkshakes, etc. Anything sweet and sippable makes me happy, so when I realized that I hadn’t made you guys banana milk I had to get to it!

This is a recipe my sisters now husband and then-boyfriend taught me how to make. Unlike my husband, he is a fellow banana appreciating human beings and knows what’s up. In high school, we would go to his house to hang out and eat good food. One day While deciding on a snack Connor out of nowhere starts blending banana and milk together, that’s it! Nothing fancy, he even scoffed at me adding cinnamon, but can you blame me? What better in banana milk then cinnamon!

However you like it, this is a fun and simple way to enjoy something cool and refreshing and helps to keep things interesting while in quarantine…

Ingredients

• 1 frozen banana*

• 2 cups Almond or oat milk

• 1/4th tsp allspice or cinnamon (optional)

Directions

1. In a blender, combine all of your ingredients and blend on high until fully blended.

2. Pour into a glass, sip, and enjoy!

   *You can Instead use a ripe banana and a few ice cubes if you don’t have frozen bananas on hand!

Don’t Forget to PIN IT!

Vegan Pumpkin Cake

 I don’t know about you guys, but the pumpkin smoothie recipe from Monday just isn’t cutting it. My friend over at Feasting on Fruit and I have worked together to bring you this EPIC vegan pumpkin cake recipe that is sure to make you pumpkin spice dreams come true!

the recipe you can find below as well as a fun video to show you the process! Not only is is simple, but so much fun. We HIGHLY recommend attempting the cake with a friend, because it’s just more fun that way. So grab your flannels, brew some coffee, and get the oven heated up because it’s time to bake some cake.

Ingredients

Cake

·         1 cup pumpkin

·         2 flax eggs ( 2tbsp. flax + 4tbsp. water)

·         2/3 cup coconut sugar

·         2tbsp molasses

·         ½ cup almond milk

·         1tbsp apple cider vinegar

·         2 ¼ cup oat flour

·         1 ½ cup almond four

·         2 tsp. baking powder

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 tsp vanilla extract

·         1 tbsp. pumpkin pie spice     

Icing

·         1 & ½ Cup raw cashews

·         1/4th cup maple syrup

·         1 tbsp. lemon juice

·         1 tsp vanilla extract

·         1 tsp salt  

·         2-4 tbsp. almond milk or coconut oil, as needed to blend   

Instructions

·         Preheat the oven to 350F

·         Mix water and Flax and set aside for 10 minutes to make the flax egg.  

·         In a large bowl mix together dry ingredients and set aside.

·         In a separate bowl mix together wet ingredients.

·         Add the dry and wet ingredients together and mix to combine.

·         Oil your baking dish

·         Bake for 35 min at 350F.  

·         While the cake bakes and cools blend together icing ingredients until smooth and creamy. Add in milk and/or coconut oil as needed.  

·         Let the cake cool before adding frosting.

Okay now I will go plan my next batch because unfortunately this one was gone in less than a minute by some very willing helpers!

While I do that, grab a friend and give the recipe a go! Of course, don’t forget to let us know what you guys think of this Fall favorite!

Love you all, and thanks for stopping by!

Yours truly,

Sonya  

No-Bake Pumpkin Spice Bites // Vegan & Paleo

I don’t know about you guys, but November has gone by in a flash! It has gone by so fast that I almost didn’t get to use the last few cans of pumpkin I had floating around in my house! I decided I needed to use them up before the thanksgiving season was over, and all things Christmas make their debut…but I mean hasn’t Christmas already done that?

Anyway, I was determined to make a few recipes with this canned pumpkin. After thinking through some ideas for the recipe I decided that I would start with a no-bake pumpkin bites recipe! I made the recipe, took care of the video aspect and BOOM they were delicious. I only used half the batch to make all the bites for the video and was too lazy to continue on. Which lead me to figure out a second recipe using the same ingredients!

The second recipe will be part Two to this blog post so keep an eye out, but in the meantime enjoy this awesome recipe for Pumpkin spice bites that are sure to keep any pumpkin lover happy!

Ingredients

Pumpkin Bites

·         1/2 cup pumpkin puree

·         2 tsp pumpkin spice

·         1/4th cup nut butter

·         1 &1/2 cup almond flour

·         1/4th cup agave

·         Pinch of salt  

·         Chopped Hazelnuts*

Directions

In a large bowl mix together all of the ingredients except for the chopped hazelnuts.

Place mixture in the freezer for about 30-45 minutes or until the mixture has firmed enough to roll into balls.

Once ready use about a tablespoon worth of mixture and roll into a ball and then roll in the chopped nuts, coating the outside completely.

Serve immediately or store in the freezer.

Chocolate Chip Pumpkin Bread // Paleo & Vegan

Pumpkin & Chocolate, what could be better? Well, we figured it out…You put them both in bread form and voila you have a winner!

My friend Natalie from Feasting on Fruit, my husband Daniel Peacocke and I got together to make a bread that would bring the non-pumpkin lovers to the light! I say this because my husband is one of those, and this is a recipe that he definitely approved of!

It’s moist, FULL of flavor, and so addicting you just might attempt to eat the whole pan yourself…This coming from the girl who ate half the pan without even realizing it!

This bread is a crowd-pleaser because we also made sure not to skimp on the chocolate! So basically you can put a candle in this bread and call it cake OR slice, top with nut butter and call it breakfast!

However, you choose to enjoy it let us know!

Ingredients

2 cups cassava flour

1/2 cup almond butter

2 tsp. baking powder

1 tbsp. pumpkin pie spice

1 cup pumpkin

3/4th cup coconut sugar

1 tsp vanilla extract

1/4th tsp. salt

1/2 cup chocolate chips

Directions

Preheat your oven to 350F

Combine the wet ingredients and then add in the dry ingredients. Once combined add the chocolate chips.

Pour mixture into a greased 9x5 bread loaf pan and top with cinnamon sugar & chocolate chips!

Bake for 45-50 minutes

Let cool & enjoy!

Pumpkin Spice Sauce

I don’t know about you but when it comes to ice cream I can get pretty serious. Then you add in the toppings, make those toppings pumpkin and BOOM, the world explodes…well, maybe not explodes.

Thankfully when my friend from feasting on fruit and I collaborated with this recipe we took the necessary precautions and created something truly magical and avoided the whole world exploding thing.

If this Pumpkin Spice Sauce doesn’t do justice to those fall cravings I don’t know what will! It is creamy texture and perfectly balanced pumpkin flavor are complemented with the addition of almond butter!

The Almond butter adds a level of fall flavor that makes you feel like you’re looking at the fall leaves in New-England wearing a turtleneck sweater and sipping on a pumpkin spiced latte!

Overall this stuff is the bomb, and adding it to ice cream makes all the difference, especially for those in the southern states who are still rocking shorts and sundresses!

If you're not into ice cream, but still need a pumpkin fix fear not! This recipe is pretty versatile and can be used in coffee to make your favorite Pumpkin spiced latte! Or maybe just forget the coffee and go straight for making a pumpkin creamer, perfect for adding to tea!

Ingredients

·         1/4th cup coconut oil

·         2 Tbsp. canned pumpkin

·         2 Tbsp. maple syrup

·         2 Tbsp. almond butter

·         1 tsp pumpkin pie spice

Directions

Whisk all of the ingredients together until smooth and creamy texture forms.  

Pour over ice cream and enjoy!

Carrot Cake Pops: No bake, Gluten free & Vegan

I don’t know about you, but when it comes to desserts Carrot Cake is appreciated no matter when, but naturally with the budding of new blooms and a new excitement for fresh food Carrot cake is more then welcomed!

Recently my friend Natalie and I were trying to figure out how to spice up the traditional carrot cake recipe. Thankfully as we thought about it, my husband Daniel popped in with the ingenious idea of creating carrot cake pops!

If it’s as hot or busy it is here in Florida (hello spring break!) you’ll be happy to hear that this is a no-bake recipe! SO These perfectly delicious and healthy carrot cake pops are no-bake, Vegan, Gluten-free and FULL of flavor! Definitely a recipe to make the whole family happy! 

Ingredients  

½ cup applesauce

1/3rd cup SunButter

½ cup shredded carrots

1/4th cup maple syrup

2/3rd cup coconut flour

1 tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

1 tsp. vanilla extract

Pinch of salt

1/4th cup chopped walnuts

Glaze

3 tbsp. coconut oil

1 tbsp. SunButter

2 tbsp. maple syrup

1 tbsp. lemon juice

Shredded coconut for coating  

Directions

Combine all the wet ingredients and then add in the dry.

Roll into cake balls and let chill in the freezer for about 15 minutes while you make the glaze.  

For the glaze mix together all the ingredients, making sure that your coconut oil is melted beforehand.  

Take the cake balls out of the freezer and coat with glaze and then coconut!

Serve and Enjoy!