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!’

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Now for some brownies!

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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

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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.

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Fudgey Pumpkin Brownies

  • Servings: 18
  • Difficulty: easy
  • Print

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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!

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Happy Sunday!

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Dessert

Healthy Shortbread Twix Bars

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ 🙂

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Now let’s talk about these Healthy Shortbread Twix Bars!

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  • The base layer is a fluffy, coconut flour shortbread
  • The filling is a date caramel paste
  • & the top is chocolate peanut butter powder sprinkled with raw coconut flakes!

Healthy

  • Servings: 12 Twix Bars
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Base:
  • 2/3 c coconut flour
  • 1/3 c no sugar added apple sauce
  • 3 T raw local honey or agave
  • 2 T non-dairy milk
Filling:
  • 6 pitted & chopped dates
  • 1 tsp vanilla
  • 1/4 c garbanzo bean flour
  • 1 ripe banana

Top:

  • 1/2 c chocolate peanut butter powder (Such as PB Fit or PB2)
  • 1/4 c filtered water
  • Raw, unsweetened shredded coconut

Directions

  1. Preheat the oven to 350FSpray an 8×8 pan with coconut oil spray & set aside.
  2. Add your dates to a small bowl. Pour boiling water into the bowl to cover dates. Let sit for at least 20 minutes.
  3. Add your base ingredients to a medium sized bowl & beat or mix with hands until combined.
  4. Press base batter into the bottom of your tin and bake for 10 minutes.
  5. While that is baking rinse your dates & add them to a food processor along with the rest of your filling ingredients. Process until combined.
  6. When your base layer is done baking, pour you filling batter on top. Smooth & bake for 15 minutes.
  7. While that is baking mix your peanut butter powder with your filtered water in a small bowl & set aside.
  8. When the 15 minutes are up, set your pan in the freezer for 20 minutes to cool. Then spread your chocolate peanut butter on top, sprinkle with coconut & freeze for another 20-30 minutes before cutting into bars. Enjoy!

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

Who will you share your Twix Bars with?!

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Dessert · Snack

Brownie Batter Oat Muffins

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ 🙂

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Now let’s talk about these Brownie Batter Oat Muffins!

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They are:

  • Vegan
  • Protein & fiber packed
  • Free of any oils or sugar
  • Chocolatey
  • Easy to make
  • Made with only clean, natural ingredients
  • Filling
  • Metabolism boosting

Brownie Batter Oat Muffins

  • Servings: 7 muffins
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c oats (gluten free if needed)
  • 1/2 c unsweetened apple sauce
  • 1/4 c coconut flour
  • 1/4 c non-dairy milk (I used Ripple)
  • 1 ripe banana
  • 3 T cocoa powder
  • 1/2 T chia seeds
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • dash pink himalayan salt
Additional:
  • Handful non-dairy chocolate chips
  • Prepared Chocolate Peanut Flour/ PB Fit or PB2
  • Unsweetened Raw Shredded Coconut
  • 3 Pitted dates sliced in half

Directions

  1. Preheat the oven to 350FSpray 7 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Beat/mix until everything is combined.
  4. Fold in your chocolate chips.
  5. Distribute batter among the 7 muffins tins with an ice-cream scooper
  6. Bake for 18 minutes or until a knife inserted comes out clean. Once cooled, remove from tins & top with prepared chocolate powdered peanut butter, shredded coconut & sliced dates. Enjoy!

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 Saturday!

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Dessert · Snack

PB fit Banana Bars

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Hummus‘ 🙂

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Now let’s talk about these PB Fit Banana Bars!

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They are:

  • Vegan
  • Protein & fiber packed
  • Soft
  • Gluten-Free/ Grain-Free
  • Easy to make
  • Made with only clean, natural ingredients
  • Fueling
  • Metabolism boosting

PB Fit Banana Bars

  • Servings: 2 big or 4 medium sized bars
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1/2 c coconut flour
  • 1 ripe banana
  • 1/4 c peanut flour (I used PB Fit)
  • 1/4 c non-dairy milk (I used Ripple)
  • 1 T flax seed
  • 1 T chia seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • dash pink himalayan salt

Additional:

  • Prepared Peanut Flour/ PB Fit
  • Sliced Banana

Directions

  1. Preheat the oven to 350FSpray two circle or heart shape tart tins with non-stick cooking spray (alternatively you could you use a loaf or 8×8 pan), and set aside.
  2. Add all ingredients to a food processor.
  3. Process until everything is combined, stopping occasionally to scrape the sides of the bowl.
  4. Distribute batter among tins & smooth with a spoon.
  5. Bake for 12 minutes or until edges are slightly golden brown & a knife inserted comes out clean. Once cooled, remove from tins & top with additional prepared powdered peanut butter & sliced banana. Enjoy!

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

Have a yummy rest of your week 🙂

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Snack

Fit Blueberry Zucchini Bread

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chunky Apple Guacamole 🙂

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As for my ‘Fit Blueberry Zucchini Bread,’ it is:

  • Vegan
  • Moist
  • Healthy
  • Low in fat & sugar
  • High in protein & fiber
  • Delicious

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It may be a new favorite!

Fit Blueberry Zucchini Bread

  • Servings: about 9 slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c sprouted spelt flour
  • 1/2 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • Dash of pink himalayan salt
Wet Ingredients:
  • 3 T ground flax + 7 T water
  • 2 small zucchinis, grated
  • 1/2 c non-dairy milk
  • 1/2 c applesauce
  • 1/4 c coconut sugar
  • 2 tsp vanilla extract

Additional:

  • 1 c blueberries

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Directions

  1. Preheat the oven to 350F. Spray a loaf pan with non-stick coconut oil spray & set aside.
  2. Add your flax & water to a small bowl. Mix and set aside.
  3. Add all your dry ingredients to a large mixing bowl & whisk.
  4. Add in your wet ingredients one at a time, including your flax egg, mixing occasionally.
  5. Fold in your blueberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 minutes or until a knife inserted comes out clean. Allow to cool before cutting.  Enjoy!

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

Stay healthy & happy 🙂

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Dessert

Soft Snickerdoodle Cookies

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chocolate Chickpea Cookie Dough Batter’ 🙂

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Now let’s talk about these Snickerdoodles!

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They are:

  • Vegan
  • Protein & fiber packed
  • Soft
  • Cinnamony 
  • Easy to make
  • Made with only clean, natural ingredients
  • Fueling

Soft Snickerdoodle Cookies

  • Servings: 8 cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1, 15 oz can chickpeas (drained & rinsed)
  • 1 c quick oats (gluten free if needed)
  • 1 large ripe banana or 1/2 c pumpkin puree
  • 1/4 c organic coconut sugar
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • dash pink himalayan salt

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Additional:

  • Cinnamon
  • Non-dairy chocolate chips
  • Dried Cranberries

Directions

  1. Preheat the oven to 350FLine a baking sheet with a silpat or parchment paper and set aside.
  2. Add all ingredients to a food processor.
  3. Process until everything is combined, stopping occasionally to scrape the sides of the bowl.
  4. Use an ice-cream scooper to distribute batter onto your baking sheet.
  5. Lightly flatten batter with your finger tips.
  6. Sprinkle dough with additional cinnamon or cinnamon-sugar (using organic coconut sugar). Top with things like non-dairy chocolate chips or dried cranberries if desired.
  7. Bake for 10 minutes. Allow to cool before removing. Enjoy!

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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 Baking 🙂

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Dessert

Healthy Brownie Banana Bread

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chickpea Cookie Dough Batter’ 🙂

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So what is the @thekellydiet all about?! Well it’s about realizing that we don’t have to compromise health for taste!

Everyday I eat my baked goods at breakfast, for a snack, as additional protein to my meals, even late night. And I DON’T HAVE TO FEEL BAD ABOUT IT!

I want people to fuel their bodies with natural, good for them foods and find them delicious!

Now, who could pass that up?!

Healthy Brownie Banana Bread

  • Servings: about 8 thick slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 3 ripe bananas
  • 1/4 c unsweetened apple sauce
  • 1/4 c pure maple syrup
  • 1/2 c unsweetened non-dairy milk of choice
  • 1 tsp vanilla extract
Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1/4 c cacao powder
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

Additional:

  • 1/3 c non-dairy chocolate chips (optional)

Directions

  1. Preheat the oven to 350F. Spray an 8×8 or loaf pan with non-stick coconut oil spray & set aside.
  2. Add all your wet ingredients to a large mixing bowl & beat until bananas are pureed and mixture is combined.
  3. Add all your dry ingredients to the bowl & mix until combined.
  4. Fold in your choc chips.
  5. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
  6. Top with sliced banana if desired.
  7. Bake in an 8×8 pan for 30 minutes,  loaf pan for 55 minutes or until a toothpick comes out clean. I love it eaten fresh out of the oven, after slightly cooled when the choice chips are still melty! Enjoy!

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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

Stay healthy guys!

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