Dessert

Gingerbread Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Cauliflower Oatmeal Bowl’!

img_6256-1

Now for some Christmas Cookies!

You don’t have to feel guilty about indulging in holiday cookies if you make these Gingerbread Cookies!

They are:

  • healthy
  • vegan
  • sweetened only with blackstrap molasses
  • no oils used

Gingerbread Cookies

  • Servings: 13 cookies
  • Difficulty: easy
  • Print

img_6286

Ingredients

credit: @thekellydiet

Dry Ingredients:
  • 2 c whole wheat flour
  • 1 c coconut flour
  • 1 T ground ginger
  • 1 tsp baking soda
  • 1 tsp himalayan salt
Wet Ingredients:
  • 1 c non-dairy milk
  • 2/3 c unsweetened apple sauce
  • 1/3 c blackstrap molasses

Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat & set aside.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Use an ice-cream scooper to distribute batter among your silpat. Lightly press down each scoop of batter with your palm to form into a flatter cookie shape. Add a hershey kiss if desired.
  6. Bake for 10-15 minutes (depending on how soft or crispy you like them.) Enjoy!

img_6301

Happy Holidays!

img_6260

 

 

Dessert · Snack

Peppermint Hot Cocoa Pronuts

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Pomegranate Oat Muffins!’

img_5818

Now onto the pronuts!

img_5902

These protein donuts are made with Orgain’s new plant-based Peppermint Hot Cocoa protein powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These pronuts are the best in health & taste!

  • Clean
  • Plant-based
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • No added sugar
  • Delicious

img_5904

Peppermint Hot Cocoa Pronuts

  • Servings: 5 pronuts
  • Difficulty: easy
  • Print

img_5898

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 large ripe banana
  • 1/2 c apple sauce
  • 1/2 c non-dairy milk
  • 1/2 c whole wheat flour
  • 1/2 c oat flour
  • 1/4 c Orgain’s Peppermint Hot Cocoa Protein Powder
  • 1 tsp baking soda

Optional Toppings:

  • White chocolate chips
  • 80% cacao chocolate chips
  • Organic unsweetened coconut flakes
  • Anything else you like!

Directions

  1. Preheat the oven to 350F. Spray 5 donut holes with non-stick spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your ingredients to your mixing bowl & mix until combined.
  4. Distribute your batter among the 5 donut holes.
  5. Add any desired toppings.
  6. Bake for 18 minutes. Serve as is or spread with nut butter 🙂 Enjoy!

img_5906

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy weekend!

img_5947

 

 

 

Dessert · Snack

Maple Sweet Potato Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Peppermint Hot Cocoa Overnight Oats!’

img_5851

 

This healthy sweet potato bread is so delicious that I have a hard time not finishing the whole thing myself!

What makes this bread healthy? It’s made of fiber-filled, protein-packed and energizing ingredients!

Not to mention it’s super easy to make 🙂

I’m going to give you 2 options in the recipe. One will reduce the amount of oil and syrup used to make it even healthier. If you are looking for more of that dessert bread leave the original amount.

Let’s get baking!

Maple Sweet Potato Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

img_5889

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c organic whole wheat flour (find one high in fiber & protein)
  • 1 c organic old fashioned or rolled oats
  • 1/3 c organic unsweetened coconut flakes
  • 3T coconut flour
  • 1/2 T cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 1/2 c organic sweet potato puree
  • 1/2 c melted coconut oil OR 1/4 c melted coconut oil + 1/4 c non-dairy milk
  • 1/2 c pure maple syrup OR 1/4 c pure maple syrup + 1/4 c natural apple sauce

Additional:

  • 1/3 c white chocolate chips (optional)

Directions

  1. Preheat the oven to 395F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add all your wet ingredients a large bowl & mix until combined.
  4. Pour your dry ingredients into your wet & mix until just combined.
  5. Fold in your white choc chips.
  6. Pour your batter into your loaf pan & smooth with a spoon so that it is evenly distributed.
  7. Bake for 45 minutes or until a toothpick comes out clean. Enjoy!

If you’re on Instagram & make this recipe tag @thekellydiet & #thekellydiet so I can share!

img_5859

 

 

Dessert · Snack

Pumpkin Brownies (2 ways)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Soft, Pumpkin Breakfast Cookies!’

img_5310

Now for some brownies!

img_5260

I made two Pumpkin Brownie versions.

1) One is fluffier, lower in sugar and a good healthy option even for breakfast!

2)The other is fudgier and more dessert like.

Both are:

  • 100% vegan
  • Rich in nutrients from the pumpkin 
  • Filling
  • Protein & fiber packed
  • Delicious!

You can add chocolate chips or nuts to your batter. Top these baked brownies with nut butter or non-dairy whip cream. However you like your brownies, make them your own!

Breakfast Pumpkin Brownies

  • Servings: 9
  • Difficulty: easy
  • Print

img_5232

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 c organic pumpkin puree
  • 1 ripe banana
  • 3 T raw local honey or pure maple syrup
  • 1 1/2 c garbanzo bean flour
  • 1/4 c raw cacao powder
  • 1/2 tsp baking soda
  • dash himalayan salt

Directions

  1. Preheat oven to 350F.
  2. Spray an 8×8 pan with olive oil spray & set aside.
  3. Add all dry ingredients to a large mixing bowl & whisk
  4. Add your wet ingredients to a medium sized bowl & whisk.
  5. Pour your wet into dry & mix until combined.
  6. Pour batter into tin & bake for 25 minutes.
  7. Allow to cool before removing from pan. I ate mine drizzled with almond butter for breakfast and as a snack. Enjoy!

The more dessert like brownies I used whole wheat flour. I finally found a whole wheat flour that has just as much protein & fiber as other coconut and garbanzo bean flours! It’s Prairie Gold Whole Wheat Flour. I found it at Sprouts. It can also be bought on Amazon.

5df6fa4d118ddea21524d06ce64e

Fudgey Pumpkin Brownies

  • Servings: 18
  • Difficulty: easy
  • Print

img_5258

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 15 oz can organic pumpkin puree
  • 1 c pure maple syrup
  • 1/2 c melted coconut oil
  • 1 c + 2 T whole wheat flour
  • 1/3 c raw cacao powder
  • 1 T pumpkin pie spice
  • dash himalayan salt
Additional:
  • non-dairy chocolate chips

Directions

  1. Preheat oven to 350F.
  2. Spray an 9×12 pan with olive oil spray & set aside.
  3. Add all dry ingredients to a large mixing bowl & whisk
  4. Add your wet ingredients to a medium sized bowl & whisk.
  5. Pour your wet into dry & mix until combined.
  6. Pour batter into tin. Sprinkle the top with a small handful of chocolate chips.
  7. Bake for 25 minutes.
  8. Allow to cool before removing from pan. I like them best eaten cold after refrigerated. Enjoy!

img_5260

Happy Sunday!

img_5226

 

 

 

Dessert

Crustless Pumpkin Pie

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘4 ingredient, Spaghetti Squash Bowl!’

img_5029

Now for some pie!

img_5028

You’re hungry. You don’t want to make something that requires 1,000 ingredients you don’t own. You want something sweet but not loaded with butter & sugar. It’s fall so, pumpkin is a must. Well…. here is the perfect solution!

This Crustless Pumpkin Pie is….

  • 100% vegan
  • Rich in nutrients from the pumpkin 
  • Lower in sugar than regular pie
  • Sweet
  • Filling
  • Contains flax which is good for your hair & skin
  • Delicious!

Crustless Pumpkin Pie

  • Servings: 45
  • Difficulty: easy
  • Print

img_5026

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 15 oz. can pumpkin puree
  • 3/4 c non-dairy milk
  • 1/3 c organic coconut sugar (I used Now Foods Official)
  • 1/2 c plain, non-dairy greek yogurt (I used Ripple.)
  • 3 T ground flax
  • 1 T cornstarch
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
Toppings:
  • Dairy- free whipped cream

Directions

  1. Preheat oven to 350F.
  2. Spray a pie tin or 3 small tart tins (bottom & sides) with olive oil spray & set aside.
  3. Add all ingredients to a large mixing bowl & whisk until combined.
  4. Pour into tin & bake for 35-40 minutes.
  5. When done baking, place pie in freezer for 20 minutes before removing from tin.
  6. Top with non-dairy whip cream. I suggest keeping any leftovers covered & refrigerated. Enjoy!

img_5027

Happy Baking 🙂

img_5021

 

 

Dessert

Gingerbread Birthday Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Enchilada Pie!’

img_4890

Now for some Gingerbread Birthday Cookies!

img_4873

These cookies are super healthy & insanely delicious!

The only sweetener is 2 T molasses and no oils are used.

They are soft, sweet and have such a great ginger- molasses flavor.

Cause here at The Kelly Diet you never have to compromise taste for health!

Gingerbread Birthday Cookies

  • Servings: 7 Cookie Drops
  • Difficulty: easy
  • Print

img_4888

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c sprouted spelt flour
  • 1/2 c coconut flour
  • 2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp himalayan salt
  • Desired amount of sprinkles (optional)
Wet Ingredients:
  • 1/2 c non-dairy milk
  • 1/3 c pumpkin spice apple sauce
  • 2 T molasses

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
  2. Add your dry ingredients to a large mixing bowl & whisk.
  3. Add in your wet ingredients and mix until combined.
  4. Use an ice-cream scooper to distribute 7 scoops of batter on ur baking sheet.
  5. Bake for 11 minutes. Enjoy!

img_4875

 

See ya next time!

img_4821

 

 

 

 

Dessert · Snack

Pumpkin Peanut Butter Protein Bars

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Unicorn Wraps!’

img_4707-1

Now for some delicious Pumpkin Peanut Butter Protein Bars!

These fit and protein packed bars are also yummy enough for dessert! Bonus, they are also super easy to make!

The main ingredients are…
  • organic steel cut oats
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic pumpkin

Let’s get baking!

Pumpkin Peanut Butter Protein Bars

  • Servings: 8 bars
  • Difficulty: medium
  • Print

img_4794

Credit: thekellydiet.blog

Ingredients

  • 1/2 c organic pumpkin puree
  • 1/2 c natural apple sauce
  • 3/4 c organic steel cut oats (gluten free if needed)
  • 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Drizzle:
  • 1/4 c Peanut Butter Powder
  • 1/4 c filtered water
  • 1 T Cocoa Powder
  • 80% cacao or  non-dairy chocolate chips

Directions

  1. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick olive oil spray & set aside.
  2. In a food processor add all ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Bake at 350 degrees for about 15 minutes.
Drizzle:
  1. Once done baking and cooled, add all drizzle ingredients, except your choc chips, to a small bowl. Use a fork to mix until combined.
  2. Pour drizzle on to top of your base.
  3. Sprinkle on some choc chips, slice and enjoy! Great served warm or eaten cold after refrigerated.

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy October!

img_4785