Recipes

Pumpkin Pecan Cinnamon Roll Cookies (Vegan + Gluten Free)

11/7/2021

Happy Sunday friends! Wanted to share these with y’all today - hopefully you’re not completely over pumpkin recipes just yet, cause I honestly won’t be stopping with the pumpkin recipes anytime soon. Call me crazy, but I love pumpkin year round any who: I hope y’all enjoy these!

Pumpkin Pecan Cinnamon Roll Cookies

Dough:

1 cup almond flour
2 tbsp coconut oil (melted)
2 tbsp maple syrup
1 tbsp pumpkin
Pinch of pumpkin spice
Pinch of salt

Pecan filling:

1/4-1/2 cup pecans (chopped)
1.5 tbsp granulated sugar or monk fruit
2 tbsp maple syrup
Pinch of cinnamon, nutmeg and pumpkin spice

Directions:

For the dough, stir all wet ingredients together.
In a separate bowl stir all dry ingredients together. Then combine the wet and dry ingredients and stir until you have a dough.
Place in the fridge or freezer for 10 minutes to firm up so it’s easier to handle.
Form the dough into a ball.
Place the dough between two pieces of parchment paper and flatten out with your hands or a rolling pin.
Form in the shape of a rectangle. Cut off pieces and add it to another part in order to make this shape, if you need.
In a bowl stir together the pecan mixture, until it comes together and is sticky. Place the pecan mixture in the center of the rectangle and spread it out, going down the rectangle. But not touching the sides.
Starting from the end roll the dough, like a cinnamon roll. Cut in slices. You can do as many as you prefer, the more slices the smaller they will be. I wanted a bigger cookie so I sliced it in 2. *If you’d like more definitely double up this recipe! * then press it down with your hands to expand it.
Bake for 15-17 minutes. Let cool before drizzling on the icing. Add an extra pecan on top if you’d like!

Icing:

6 tbsp powdered sugar (I used monkfruit)
2 tbsp almond milk

Stir together until desired consistency. To make thicker add more powdered sugar or to thin out add more milk.

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Peanut Butter Caramel Apple Toast (Gluten Free)

11/1/2021

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Peanut Butter Caramel + Apple Toast

I think this just might be the prettiest apple I’ve ever seen I have been looking for these apples( Lucy Glo apples are the name) for a while and got lucky last week when my boyfriend saw some at the store! They are not just pretty on the inside - they are soooo refreshing, crisp and flavorful. Pink Lady + Honey crisp apples have been my favorites but now this takes the top spot! Have y’all tried a Lucy Glo apple before?

Details of this toast: @canyonglutenfree bread, peanut butter caramel (recipe below), Lucy Glo apple slices, chopped pumpkin seeds and hemp seeds.

Peanut Butter Caramel:

3 tbsp coconut oil (melted)
3 tbsp maple syrup (I used @choczero)
2 tbsp peanut butter

1. Stir everything together in a small bowl until it becomes completely smooth and combined. Enjoy! #thedailykale

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S'mores Pumpkin Bread (Gluten Free + Vegan)

10/13/2021

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This is what I like to call… the pumpkin bread you didn’t know you needed. Y’all, when I had a warm piece of this with coffee the other day…oooh weeee, it was actualll magic. Like real deal actual magic. I want this for you, I really do (oh yeah and ya just might have everything you need to make these in your kitchen right now!)

Pumpkin Graham Cracker Crust:

1.5 cups crushed pumpkin graham crackers
Pinch of pumpkin spice
1 tbsp coconut oil
3-4 tbsp maple syrup

Chocolate Pumpkin Bread:
Dry:

1 cups almond flour
1/4 cup sugar (or golden monk fruit)
1/3 cup cacao powder
Pinch of salt
1/2 tsp baking soda

Wet:

1 tsp vanilla extract
3 tbsp melted coconut oil
2 flax eggs
4 tbsp pumpkin
3-4 tbsp almond milk
4-5 tbsp Chocolate chips

Topping:

1/4 cup (or more) Marshmallows
3 tbsp Chocolate chips
Chocolate drizzle (optional)

Directions:

Preheat oven to 350.
Line a loaf pan with parchment paper.
Blend the Graham crackers together with the pumpkin spice, oil and maple syrup until it comes together when you press it with your fingers. Press the base in the bottom of the pan evenly. Then go ahead and make the pumpkin bread layer.
Stir the dry ingredients together. And then stir together the wet ingredients. Combine the two and stir. Add a little more milk if needed. It should be a thick consistency.
Place the mixture on to the crust part, and even it out with a spatula.
Bake in the oven for 55-60 minutes, or until a tooth pick comes out clean.
Once bread is cooked let sit for 10 minutes and then add the marshmallows and more chocolate chips on top and place in broiler for a couple minutes until tops of marshmallows have browned. Let cool completely before slicing ! This takes about an hour. So be patient Take out of loaf pan and let sit on a wire rack to help speed the cooling process. Don’t forget to tag me if y’all make it! Enjoy !!

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Pumpkin S'mores w/ Pumpkin Graham Crackers

10/3/2021

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Once upon a Pumpkin Graham Cracker....

Just like the graham crackers you know and love but with a fun festive twist! Not to mention these are gluten free too, if that’s something that interests you! I loved these so much I’ve already made them two more times. So many different ways you can utilize these- can’t wait to share more ways with you soon! Soooooo stay tuned for that:) Enjoy y’all!

Ingredients:

2 cups almond flour
1 flax egg (1 tbsp flax meal, mixed with 2 tbsp water)
2 tbsp coconut oil (melted)
3 tbsp maple syrup
3 tbsp sugar (or golden monk fruit)
2 tbsp pumpkin
1/4 tsp pumpkin spice
1/4 tsp salt

Directions:

Stir the wet ingredients together. Then stir the dry ingredients together in a separate bowl.
Mix in the wet with the dry and stir until combined. If it’s too wet, add a little bit of flour on top so you are able to handle it.
Make one big dough ball and place it on a piece of parchment paper.
Place another piece of parchment paper on top and flatten out with your hands or a rolling pin.
Cut into shapes. I did half rectangles and also pumpkin shaped ones.
Place on a parchment paper lined pan.
Spray the tops of the cookies with coconut oil spray and then sprinkle a little cinnamon, pumpkin spice and sugar on top.
Bake at 350 for 17-20 min.

Notes:
*Keep an eye on them around the 15 minute mark, to make sure they don’t burn!
*Make sure to let sit until they are completely cool before placing in a container. If there is any moisture in the container they won’t stay as crunchy.

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Pumpkin Cheesecake Banana Ice Cream

10/1/2021

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Do you like a low effort / yet super delicious dessert situation? This right here is both of those things. You put all these ingredients in the blender and voila. That’s about it… very much worth it! I hope y’all enjoy :)

Pumpkin Cheesecake Banana Ice Cream

2 frozen bananas
2 tbsp Cream Cheese (DF or reg)
1 tbsp Almond butter
1/4 tsp Vanilla
1 tbsp Maple syrup
2 tbsp Pumpkin
1/2 tsp Pumpkin spice
Pinch of Cinnamon
Pinch of Salt
2 Pumpkin graham crackers (optional, recipe is here )

Blend everything together until combined. You can serve right away for a soft serve texture, or pour it into a loaf pan and freeze over night and scoop out with an ice cream scooper.
Serve with some chocolate sauce and crushed pumpkin graham crackers on top! Tag me @thedailykale when ya make it!

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Pumpkin Pecan Cinnamon Roll Cookies (Vegan + Gluten Free)

Peanut Butter Caramel Apple Toast (Gluten Free)

S'mores Pumpkin Bread (Gluten Free + Vegan)

Pumpkin S'mores w/ Pumpkin Graham Crackers

Pumpkin Cheesecake Banana Ice Cream

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Index:

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Pumpkin Pecan Cinnamon Roll Cookies (Vegan + Gluten Free)

Peanut Butter Caramel Apple Toast (Gluten Free)

S'mores Pumpkin Bread (Gluten Free + Vegan)

Pumpkin S'mores w/ Pumpkin Graham Crackers

Pumpkin Cheesecake Banana Ice Cream

Recipe​Index:

oh, hi !

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