Healthy Happiness

Rainy days call for Healthy Pumpkin Muffins. Just sayin…

INGREDIENTS

  • 3 cups old-fashioned gluten free oats
  • 1 tablespoon pumpkin pie spice,
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine sea salt
  • 2 egg whites
  • 1 cup unsweetened almond milk
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3 tablespoons melted coconut oil 
  • 1 teaspoon vanilla extract
  • coconut sugar for sprinkling
  • pecans

INSTRUCTIONS

  1. Preheat oven to 375°F. Line a 12-cup muffin pan with cupcake liners.
  2. Puree oats in a blender or food processor until they reach a flour-like consistency.  Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined.  Set aside.
  3. In a separate large mixing bowl, whisk together the egg whites, almond milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined.  Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. 
  4. Portion the ingredients into prepared baking cups.  Then sprinkle a pinch of coconut sugar on top of each muffin.
  5. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean.  Remove from the oven and place the pan on a cooling rack for 5 minutes.
  6. Serve warm and sprinkle with pecans.

*recipe inspired by Gimme Some Oven

Sweet-ish Sweet

We did it! Christmas 2018 was a huge success. Lots of family time, wonderful gifts, and yummy food especially all of the sugary things we wait all year to enjoy. And enjoy we did! So much so that we are swapping our normal Saturday indulgences with a healthier version of Oatmeal Peanut Butter Cookies. Don’t worry, we will back to baking our normal way soon. New Years Eve is just a few days away so we are saving up to ring in the new year in a very sweet way!

Healthy Almond Butter Oatmeal Chocolate Chip Cookies

Ingredients
Dry Ingredients
  1. ¾ cup gluten free rolled oats
  2. ¼ cup gluten free oat flour
  3. ¼ cup raw coconut sugar
  4. ½ teaspoon ground cinnamon
  5. ¼ teaspoon baking powder
  6. ¼ teaspoon baking soda
  7. ⅛ teaspoon salt
  8. ½ cup vegan chocolate chips Wet Ingredients
  9. 1/4 cup + 2 tablespoons natural, unsalted almond butter
  10. . 2tablespoons melted coconut oil
  11. . 1 egg white
  12. . 1/2teaspoon pure vanilla extract
  13. . 1/2cup dark chocolate chips
Instruction
Preheat oven to 350°F. Line a baking sheet with parchment paper.In a large bowl, whisk together dry ingredients (minus chocolate chips), set aside.

In a medium bowl, whisk together wet ingredients, set aside

Pour wet ingredients into dry ingredient bowl. Fold ingredients together until combined. Then fold in chocolate chips.

Take VERY small handfuls of mixture roll into small balls (about 2 Tbsp). Flatten to baking sheet. Make about 20 cookies.

Bake for 10-13 minutes, or until cookies are golden outside and soft inside.

*recipe inspired by Nikki’s Plate

Freshly Picked Sweets


How did you spend your Mother’s Day? Our hubbies and kids spoiled us by taking us strawberry picking. And did we ever pick! We gathered the reddest, juiciest, most delicious strawberries we’ve ever tasted, all with the intent to make the yummiest berry treat! You know what a mama wants, a mama gets! So baking Freshly Picked Strawberry Crisp is what this Saturday is all about!

Freshly Picked Strawberry Crisp 

Ingredients
Fruit

4 cups strawberries, halved

2 tablespoons cornstarch

2 teaspoons vanilla extract

1 tablespoons lemon juice

1 tablespoon agave syrup

Topping
1 cup oat flour 

½ teaspoon fine grain sea salt

3 tablespoons extra virgin coconut oil 

3 tablespoons agave syrup

Directions
Preheat oven to 350°F and place a rack in the middle.
In a large bowl toss halved strawberries, cornstarch, vanilla extract, and agave syrup. Set aside.

In another bowl mix together oat flour and salt. Add maple syrup and coconut oil and cut in the coconut oil until the mixture begins to form crumbs. Set aside.

Grease 6 individual ramekins.

Scrape the strawberry mixture into the baking pan.

Spread the topping over the fruit in an even layer.

Bake in the oven for about 25 minutes or until the topping has browned and the fruit bubbling.

Remove from the oven and allow to cool 10 minutes before serving.

*recipe inspired by The Iron You