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!’

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Now for some Gingerbread Birthday Cookies!

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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

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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!

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See ya next time!

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Breakfast · Snack

Sweet Potato Zucchini Cookies

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

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Now for some sweet potato cookies!

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Healthy ingredients like…

  • Organic Sweet Potato Puree
  • Zucchini
  • Apple sauce
  • Steel cut Oats
  • Quinoa Flour &
  • Dates

 make these cookies perfect for breakfast or a snack!

Sweet potatoes are high in many important nutrients. They contain a good amount of fiber as well as vitamin A, vitamin C, manganese and several other vitamins and minerals!

These cookies are also oil-free & sweetened only with dates!

Sweet Potato Zucchini Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c steel cut oats (blended into flour)
  • 1/2 c organic sweet potato puree
  • 1/4 c quinoa flour
  • 1/4 c no sugar added apple sauce
  • 1 small zucchini, shredded
  • 2 tsp cinnamon
  • 1 tsp baking soda
Additional:
  • 3 large dates, pitted & chopped

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set in the oven. (preheating your baking sheet will help result in crispier cookies)
  2. Add all ingredients, except the dates, to a large mixing bowl & beat until combined.
  3. Fold in your dates.
  4. Remove baking sheet from the oven. Use an ice-cream scooper to distribute 7 scoops of batter on your silpat.
  5. Flatten & smooth each with a spoon.
  6. Bake for 12 minutes. Enjoy!

Now get Baking!

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Dessert · Snack

Ginger Apple Bread

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

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Now onto this ‘Ginger Apple Bread.’

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This healthy dessert bread is:

  • oil-free
  • low in sugar
  • moist
  • fiber & protein packed (thanks to ingredients like quinoa flour)
  • clean
  • great anytime of the day
  • delicious with chunks of apple and a hint of ginger!

Ginger Apple Bread

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

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1/2 c organic sweet potato puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c non-dairy milk
  • 1/3 local raw honey
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 1/2 c organic sprouted spelt flour
  • 1/2 c quinoa flour
  • 1/2 tsp pink himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves

Additional:

  • 1 medium apple, diced

Directions

  1. Preheat the oven to 350F.
  2. Spray a loaf pan with non-stick cooking spray & set aside.
  3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
  4. Add in the dry ingredients & beat until combined.
  5. Fold in the diced apples.
  6. Pour the entire batter into a loaf pan & smooth.
  7.  Bake for about 50 minutes or until edges are crispy &  a knife inserted comes out clean.
  8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

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Hope everyone had an amazing weekend!

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Snack

Fit Coffee Drops

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

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Now for some delicious & energizing protein drops!

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These cupcakes are made with coffee flour from Earthly Choices!

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This unique superfood contains antioxidants, iron, fiber & protein. It also has as much caffeine as dark chocolate!

As for the rest of these Drops, they are sugar-free, oil-free, & still keeps your sweet tooth in check 🙂

Fit Coffee Drops

  • Servings: 6 Drops
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 large ripe banana
  • 3/4 c steal cut oats, blended into a fine flour
  • 1/2 c non-dairy milk
  • 1/4 c coconut flour
  • 2 T coffee flour
  • 2 T organic shredded coconut flakes
  • 1 tsp cinnamon
  • 1 tsp baking soda
Additional:
  • Handful dark chocolate chips
  • Organic shredded coconut flakes

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
  2. Add your banana & milk to a mixing bowl & mix until banana is mashed.
  3. Add in the rest of your ingredients & mix until combined.
  4. Fold in your choc chips.
  5. Use an ice-cream scooper to distribute 6 drops on your silpat.
  6. Sprinkle the tops with additional coconut flakes.
  7. Bake for 12 minutes. Enjoy!

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Have a great rest of your week!

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Dessert

Zucchini Bread Cupcakes

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

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Now for some of the healthiest cupcakes you will find!

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These cupcakes are made with a zucchini bread base & spread with an avocado frosting.

The only sugar in the base of the cupcakes is 1/3 c local honey. As for the frosting, just cocoa powder & 3 dates!

So if you ever wanted a cupcake for breakfast, here you go 🙂

Zucchini Bread Cupcakes

  • Servings: 9
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Zucchini Bread Ingredients:
  • 3 T chia seeds
  • 3 T ground flax
  • 3/4 c non-dairy milk
  • 1/3 c local honey or pure maple syrup
  • 1/2 c non-dairy yogurt (I use So-delicious unsweetened coconut yogurt)
  • 1 ripe banana
  • 1 zucchini, shredded
  • 1/2 c organic sprouted flour
  • 1/4 c coconut flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
Frosting Ingredients:
  • 1 ripe avocado
  • 1/4 c non-dairy yogurt
  • 2 T cocoa powder
  • 3 softened & pitted dates

Directions

  1. Preheat the oven to 350F.
  2. Add your chia seeds, flax seeds & milk to a small bowl. Mix & set aside for at least 15 minutes.
  3. Put your dates in a small bowl & cover with boiling water. Let sit to soften for at least 15 minutes.
  4. Spray 9 holes of a muffin tin with non-stick cooking spray & set aside.
  5. Add all your wet ingredients to a large mixing bowl & whisk until combined. Mix in your chia, flax mix when set.
  6. Add in the dry ingredients & beat until combined.
  7. Use an ice-cream scooper to distribute batter among your 9 muffin holes.
  8.  Bake for about 25-30 minutes or until edges are slightly golden brown & a toothpick inserted comes out clean.img_3898-1
  9. While that is baking prepare your frosting. Add all frosting ingredients to a food processor & process until combined & creamy. Refrigerate.img_3897-1
  10. When the zucchini bread muffins are done baking, all to cool completely before frosting.
  11. Frost your muffins, top with desired toppings & enjoy!

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I hope everyone enjoyed the holiday!

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Dessert

Healthier, Carrot-Ginger Dessert Bread (Version 2)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Pizza made with Farmer’s market Veggies!’

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Now onto this ‘Healthier, Carrot-Ginger Dessert Bread!’

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This version, Version 2, is more sweet & moist for more of that dessert bread taste!

Coconut oil is getting a lot of debate right now, being called ‘basically poison.’ I don’t use coconut oil often & don’t eat much fat in general. So for me, I don’t think baking with it occasionally is a problem. If you feel like you would rather avoid it try using non-dairy, non-soy plain greek yogurt instead! You can replace it for the full amount or keep half the amount of coconut oil & replace the other half with the yogurt 🙂

This ‘dessert’ version is still way healthier than your average banana or zucchini bread loaded with sugar, butter, & white flour. So bake this puppy up, don’t stress, & enjoy!

Healthier Carrot- Ginger Dessert Bread

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

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c melted coconut oil OR non-dairy plain greek yogurt
  • 1/2 local raw honey
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 2 c organic sprouted spelt flour
  • 1/2 tsp pink himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 c shredded or grated carrot

Directions

  1. Preheat the oven to 350F.
  2. Spray a loaf pan with non-stick cooking spray & set aside.
  3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
  4. Add in the dry ingredients & beat until combined.
  5. Mix in the carrots.
  6. Pour the entire batter into a loaf pan & smooth.
  7.  Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.
  8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

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Have a great week everyone!

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Snack

Carrot-Ginger Bread (Version 1)

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

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Let’s talk about this Carrot-Ginger Bread!

I used half the batter to make 3 ‘single- serve tart shaped loaves‘ & the other half to make 3 ‘Protein Bites.’

This version, Version 1, is slightly healthier.

  • I used non-dairy milk instead of coconut oil,
  • 1/3 less honey,
  • and chickpea flour & coconut flour instead of sprouted spelt flour.

I will post Version 2, next!

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Both are wayyyy healthier than your average banana or zucchini bread filled with butter and sugar. Check out both recipes and see which one you want to make!

Carrot- Ginger Bread

  • Servings: 5-10
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 T flax + 2 T water (for 1 thick flax eggs)
  • 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 2 T local raw honey
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 c garbanzo bean flour
  • 1/2 c coconut flour
  • 1/2 tsp pink himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 c shredded or grated carrot

Directions

  1. Preheat the oven to 350F.
  2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
  3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
  4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.
  5. In a large bowl, whisk together the dry ingredients.
  6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
  7. Fold in the carrots.
Baking options:

Option #1: Pour the entire batter into a loaf pan. Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 3-5 ‘bites’ & place on a baking sheet lined with parchment paper or a silpat. Bake the tarts for about 25 minutes & the bites for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 4 days. Enjoy!

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Happy Friday!

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