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

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!’

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Now for some pie!

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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

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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!

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Happy Baking 🙂

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Snack

Pumpkin Protein Cookie Cake

Before diving into this amazing recipe, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Cheezy Vegan Pea Soup!’

So what is a  Pumpkin Protein Cookie Cake?

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It’s a healthy dessert made from ingredients like pumpkin, oats and coconut flour.

But gets it’s delicious flavor from peanut flour, honey/agave & non-dairy chocolate chips!

So eat this yummy power creation for breakfast, a snack, or dessert! Enjoy!

 

Pumpkin Protein Cookie Cake

  • Servings: about 4-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c oats (gluten free if needed)
  • 1/2 c garbanzo bean flour
  • 1/2 c peanut flour (I used PB2)
  • 1 tsp baking powder
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/3 c raw honey or agave
  • 1/4 c non-dairy milk
  • 1 tsp vanilla extract
Fold ins:
  • Non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray an 8×8 pan or similar with coconut oil spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients a medium sized bowl & mix until combined.
  4. Pour your wet ingredients into your dry & mix until just combined.
  5. Fold in your choice chips.
  6. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 30 minutes or until a toothpick comes out clean.
  8. Remove, allow to cool & top with drizzled prepared peanut flour or nut butter of choice. 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

Later Skaters.

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Breakfast · Snack

Sweet Pumpkin Oat Bread

This healthy Sweet Pumpkin Oat bread is moist, delicious & sure to energize your day. Start your day off with 2 slices of this bread & you’ll be good till lunch! That’s not to say that I didn’t eat the whole loaf in one day….. #EveryTime

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What makes this bread healthy?

The main ingredients are all great sources of energy:

  • oats
  • coconut flour
  • pumpkin 
  • honey (also an antioxidant power house!)

This bread is also oil free and dairy free, per usual 🙂

Sweet Pumpkin Oat Bread

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

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 c oats (gluten free if needed)
  • 2 T coconut flour
  • 1/2 T baking powder
  • 2 tsp cinnamon
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1 c unsweetened non-dairy milk
  • 1/4 c raw honey or agave
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
Fold ins:
  • Dried Cranberries

Directions

  1. Preheat the oven to 325F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients a medium sized bowl & mix until combined.
  4. Pour your wet ingredients into your dry & mix until just combined.
  5. Fold in your cranberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 minutes. 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

And that’s a good night for me. See you later guys!

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Breakfast · Snack

Pumpkin Cauliflower Overnight Oats & Pumpkin Spice Protein Cookies

Farmer's MarketOrganic PumpkinIf you have ever baked with pumpkin puree you know that it is almost inevitable that you will have quite a bit of leftovers. I have never cooked or baked something that used a whole can or box of pumpkin puree. Luckily there are so many recipes you can make with it! So, today I want to share with you two recipes to make with your leftover pumpkin puree.

You can make your own puree, but to save a whole lot of time I like to use boxed organic pumpkin puree.

So, let’s get to Recipe #1!

Pumpkin Cauliflower Overnight Oats

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

This recipe makes a great food prep for breakfast for the week!

Ingredients

  • 1 small head cauliflower (about 4 c cauliflower rice)
  • 1 c oats
  • 2 scoops plant-based vanilla protein powder
  • 1 1/2 c unsweetened almond milk (or other plant-based milk of choice)
  • 1/2 c pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1/4 c pure maple syrup

Directions

  1. Either buy cauliflower rice or make it yourself.img_2591
  2. Add all ingredients to a medium sized pan.
  3. Bring to medium heat.
  4. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.
  5. Allow mixture to cool, divide & transfer to 4 jars or containers.
  6. Top with the yogurt (optional).
  7. Seal & refrigerate.
  8. Grab before you leave in the morning to eat for breakfast at work. Enjoy cold.

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And here is my veg dog excited for some cauliflower 🙂

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K, Recipe number 2!

Pumpkin Spice Protein Cookies

  • Servings: 7 big cookies
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2 T ground flax, 6 T water (to make flax egg)
  • 1 c oats
  • 2 T coconut flour
  • 1/2 c pumpkin puree
  • 1/4 c pure maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 c uncooked quinoa (rinsed)
  • 1/4 c dried cranberries

Directions

  1. Mix the ground flax with the water in a small bowl & set aside for at least 5 minutes.
  2. Add the next 6 ingredients to a food processor.
  3. Process until combined.img_2581
  4. Add in the flax egg & process again.
  5. Transfer mixture to a bowl & stir in the quinoa & cranberries.img_2584
  6. Scoop 2 T of batter at a time onto a prepared baking sheet & smooth with a spoon.
  7. Bake at 350F for 10 minutes.
  8. Allow to cool before removing from sheet. I like mine best stored in the fridge & eaten cold. Enjoy!

For MANY more pumpkin recipes, like this “6 ingredient Pumpkin Mousse”, check out @thekellydiet

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