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Pumpkin Banana Bread Cookies (Vegan + Gluten Free)

9/25/2021

Pumpkin Banana Bread Cookies

Made these just for you my friends! cause I know yall are busy people and want a simple- easy recipe to make, and this is just that! I hope yall enjoy these!

*Makes 8-10 cookies *

*Wet ingredients:

2 bananas
1/3 cup pumpkin
3 tbsp maple syrup ( I used @choczero)
2 tbsp almond butter
2 tbsp coconut oil
1 egg or flax/chia egg

*Dry ingredients:

2 1/2 cups almond flour
1 tsp baking powder
1/2 tsp pumpkin spice
Pinch of nutmeg
Pinch of Cinnamon
Pinch of salt

Directions:

*Preheat oven to 350.
Line a couple pans with sprayed parchment paper.
*Mix all dry ingredients together.
*Mash or blend the banana and pumpkin together. Then blend all wet ingredients together (except egg).
Once all the wet is mixed completely- stir in egg or chia/flax egg until combined. *Combine both wet and dry ingredients together and stir. (Reserve an extra tbsp of almond flour, only if you need them once you mix wet and dry together. If dough is too wet)
Spoon the cookies onto the pan and shape with *wet hands into cookie shapes. *Top with pumpkin seeds, pecans and or chocolate chips.
*Bake for 15- 17 minutes. Leave on pan to cool, at least 10 minutes before moving off the pan. —— Subs: *Sub almond flour for oat flour. *Sub maple syrup for agave or honey or sugar. *Sub almond butter for a different nut butter.

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Pumpkin S'mores Peanut Butter Cups (Vegan + Gluten Free)

9/15/2021

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Look y’all- these right here- they definitely have to be my favorite invention of this entire year!! First of all, It’s my favorite time of year. If you know me at all, you know that. Fall is in the air. Halloween is coming up. Ahhhhh! Just my favorite time. Sooooo ‘tis the season!! I seriously can’t wait for you to try these. Jose and I devouredddd them. Hope y’all enjoy! Tag me on IG @thedailykale if you make them!

For these you will need:
Crushed Graham crackers (Gluten Free or regular)
Pumpkin peanut butter + Coconut flour
Marshmallows (Vegan or regular)
Melted Chocolate (for top and bottom)

Filling: Pumpkin peanut butter + coconut flour:

2 tbsp pumpkin purée
3 tbsp maple syrup
4 tbsp peanut butter
+ 1 tbsp coconut flour

Directions:

In a bowl mix everything together until combined.

Chocolate Topping/bottom:
1- 1/2 cup chocolate chips
1 tsp melted coconut oil (optional)

Directions:

Using a double boiler method melt the chocolate and add in the coconut oil and stir together.

To make the cups:

Place about 1 tbsp of the melted chocolate mixture in the bottom of each cup. Freeze for about 15 minutes.
Make the filling while that’s in the freezer.
Crush some Graham crackers and place a little on top evenly in each cup then place 1 tbsp of the filling mixture on top, evenly in each cup.
Slice marshmallows thinly and lay evenly flat on top.
Freeze for 10 minutes. Evenly distribute the rest of the chocolate mixture on top of all of the cups. Melt more chocolate and add it to the top if needed.
Freeze for 20-30 minutes to set. Store in the fridge. Enjoy!

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Pumpkin Cream Chocolate Hazelnut Cold Brew

9/13/2021

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Honestly, I have forgotten about your standard PSL since having this in my life. Chocolate Hazelnut + Pumpkin are a POWER couple. Tag me on IG if ya make it! (Option for a hot version at the end!)

Chocolate Hazelnut Cold Brew
Ingredients

2 tbsp chocolate hazelnut spread (I used Choc Zero)
8 oz Cold brew
*Optional to add 1 tbsp sugar if you like it extra sweet

Directions:
Add above ingredients to blender and blend well until everything is combined.

Pumpkin Cream
Ingredients:

1 tbsp almond milk (or milk of choice)
1 tsp pumpkin
2 tbsp nutpods pumpkin creamer (sub heavy cream or other non dairy creamer)
1/8tsp vanilla extract
2 tsp maple syrup ( I used Choc Zero)
Pinch of Pumpkin spice
Pinch of salt

Directions:
Add everything together and blend using a frother, you can also blend on a low speed in your blender if you don’t have a frother.

Building the drink:

Take your favorite glass and dip the rim of the glass in maple syrup then roll around in chopped hazelnuts
Add some Ice
Then add pumpkin cream topping
Enjoy!

*To make this a hot drink sub out the cold brew for 8 oz of drip coffee. Blend the chocolate hazelnut spread of your choice with the coffee until combined.

*If you're interested in trying Nut Pods or Choc Zero, use my discount code on their website! : thedailykale

:)

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Crab Rangoon Taquitos (Gluten Free + Grain Free)

9/3/2021

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Crab Rangoon Taquitos

Once again sharing my love for crab rangoon -but this time, in taquito form. Cause by now I hope when y’all think of taquitos, you think of me I’m always team crunchy when it comes to life… so this hit the spots. I hope y’all try it out and love it! It’s super easy to make, roll up and cook.

1 can crab meat *drained (6 oz)
5 oz cream cheese
1/4 tsp garlic powder
2 tbsp chopped green onions
1 tsp worcestershire
2-3 tsp sugar (I used @lakanto golden monk fruit)

Stir everything together in a bowl, if you like it a little more sweetness or garlicy, just add a pinch more of each.
Put about 1-2 tbsp of the mixture (don’t overstuff) into the tortilla, (I used @sietefoods )and roll it up.
Air fry at 390 for 5-7 min. Keeping an eye on them around minute 5.
Serve with some sweet and spicy sauce
. Enjoy y’all!

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Pumpkin Banana Bread Cookies (Vegan + Gluten Free)

Pumpkin S'mores Peanut Butter Cups (Vegan + Gluten Free)

Pumpkin Cream Chocolate Hazelnut Cold Brew

Crab Rangoon Taquitos (Gluten Free + Grain Free)

Recipe
Index:

oh, hi !

Archives

Pumpkin Banana Bread Cookies (Vegan + Gluten Free)

Pumpkin S'mores Peanut Butter Cups (Vegan + Gluten Free)

Pumpkin Cream Chocolate Hazelnut Cold Brew

Crab Rangoon Taquitos (Gluten Free + Grain Free)

Recipe​Index:

oh, hi !

Archives

Recipe
Index: