chocolate peppermint macaroons

St. Patrick’s Day is right around the corner!  I have zero Irish in my background however, since marrying into an Irish family I guess it’s time I put forward some Irish spirit!  Since you won’t find me making corned beef and cabbage, here is my first attempt at something festive, Chocolate Peppermint Macaroons!  

Chocolate Peppermint Macaroons ~vegan, gluten free~

(As I’m writing this I’m wondering why are mint flavored foods part of St. Patrick’s Day anyway?  Is it the green that comes to mind with mint?) 

Chocolate Peppermint Macaroons ~vegan, gluten free~

These macaroons are totally easy to make and unlike traditional macaroons, they are 100% vegan!  (gluten free too!)  Weighing in at under 100 calories each, these little cookies are a healthy way to satisfy a sweet tooth!

Recipe adapted from Rawmanda.

chocolate peppermint macaroons
 
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Makes 18 cookies
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
  • ⅔ cup old fashioned oats or oat flour
  • 1 cup unsweetened coconut flakes
  • ¼ cup pure maple syrup
  • ¼ teaspoon peppermint extract
  • 2½ tablespoons coconut oil, melted
  • ⅓ cup mini chocolate chips
Instructions
  1. In a high speed blender such as a vitamix, pulse oats until a powdery flour is formed.
  2. Transfer to a medium bowl and add coconut flakes, maple syrup, peppermint extract and melted coconut oil. Mix until well combined. Stir in mini chocolate chips.
  3. Tightly pack dough into a tablespoon sized scoop and place on a cookie sheet lined with parchment paper.
  4. Bake on 350 degrees for 10-12 minutes or until lightly golden on the edges and firm to the touch.
  5. Enjoy!
Nutrition Information
Serving size: 1 Calories: 81 Fat: 5 Carbohydrates: 8 Sugar: 4 Fiber: 1 Protein: 1

Chocolate Peppermint Macaroons ~vegan, gluten free~

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chocolate chia pumpkin muffins

It’s a rainy, lazy day and I’m stuck inside with a sick toddler…what to do, what to do?  

Make muffins!  

Not just any muffins, superfood dense Chocolate Chia Pumpkin Muffins!

Chocolate Chia Pumpkin Muffins ~vegan~ Kid-friendly superfood muffins!

Kristi, one of my best friends who shares my love of pumpkin and vitamix muffins gave me this recipe found over at www.vitamix.com.  I adjusted the ingredients a tad, upping the fiber and omega 3 content by using chia gel in place of eggs.  However, if you prefer eggs or don’t have chia seeds go ahead and use eggs instead!  I also lessened the sugar content and used pure maple syrup in place of white sugar.  These muffins have just a hint of sweetness and have a taste similar to pancakes!  I changed up the sugar using maple syrup instead, and added less than recommended.

Chia seeds are great, especially for kids!  Here’s why!

~High levels of Omega 3 fatty acids, important for brain development

~Contain fiber, no one likes a constipated kid!

~Are a high-quality plant protein

~Contain iron, magnesium and calcium

Chocolate Chia Pumpkin Muffins ~vegan~ Kid-friendly superfood muffins!

chocolate chia pumpkin muffins
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
  • 2 tablespoons chia seeds + 6 tablespoons warm water
  • ¼ cup olive oil
  • 1 cup pumpkin (home cooked or canned)
  • ¼ cup soy milk or almond milk
  • ¼-1/2 cup pure maple syrup (depending on how sweet you like them!)
  • 1¾ cup whole wheat pastry flour
  • ½ teaspoon sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ⅓ cup mini-chocolate chips (I used enjoy life chocolate chips)
Instructions
  1. Preheat oven to 350 degrees. Spray or line 2 mini-muffin tin and set aside.
  2. In a small bowl, stir together chia seeds and warm water. Set aside for 10 minutes or until a gel is formed.
  3. In a blender or bowl with a hand-held mixer, blend together chia gel, olive oil, pumpkin, milk and maple syrup until well combined.
  4. In a large bowl, sift whole wheat pastry flour, salt, baking soda and spices.
  5. Pour wet ingredients into dry and gently stir until just combined (don't over stir!). Fold in chocolate chips.
  6. Fill muffin tins ¾ way full and bake for 10-15 minutes (20-25 if using a regular sized muffin tin) or until a toothpick inserted comes out clean.
  7. Let cool and enjoy!

Chocolate Chia Pumpkin Muffins ~vegan~ Kid-friendly superfood muffins!

pumpkin pie crumble

The changing leaves and crisp air is telling me it’s time to let go of summer :(  At least I have pumpkin flavored everything to look forward to!  Let’s kick off pumpkin season with these little pumpkin pie crumbles!

Pumpkin Pie Crumble ~vegan, gluten free~ Baked in mini-mason jars!

Baked in mini-mason jars for a seasonal treat!  Plus, in my opinion, mason jars make everything look better!  Although these are “mini” the portion is large enough to serve two…remember, everything in moderation!

They are both gluten free and vegan!  I replaced traditional pie crust with an oat crumble.  I’m not much of a pie crust person anyway, I always scoop out the pie filling and leave the crust behind!

Besides being delicious, pumpkin is an excellent source of carotenes, vitamin C, folic acid, fiber and potassium!  

I loosely adapted the pie filling recipe from one found over at Once Upon a Cutting Board.

Pumpkin Pie Crumble ~vegan, gluten free~ Baked in mini-mason jars!

pumpkin pie crumble
 
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Makes 4 pies
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 4
Ingredients
  • For the Pie Filling:
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 1 cup almond milk
  • 3½ tablespoons corn starch
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
  • ¼ teaspoons nutmeg
  • ¼ teaspoon salt
  • For the Crumble Topping:
  • ¼ cup oat flour (I made my own in the vitamix)
  • ½ cups old fashioned GF oats
  • ¼ cup brown sugar
  • dash of cinnamon
  • ¼ cup coconut oil, solid form (or organic butter for non-vegans)
Instructions
  1. Preheat oven to 350 degrees. Lightly oil or spray mini-mason jars or ramekins, place on a baking sheet and set aside. The mason jars I used held roughly 1 cup of pie filling.
  2. In a large bowl, mix together all of the pie filling ingredients using a hand held mixer until well combined. Pour into mason jars or ramekins.
  3. Meanwhile, mix together oat flour, oats, brown sugar and cinnamon in a small bowl. Cut in coconut oil until a crumbly mixture is formed. Evenly add to the top of pies.
  4. Bake for 55-60 minutes or until crumble topping is bubbly and pies are set. Let cool and enjoy!
Nutrition Information
Serving size: 1 pie Calories: 450 Fat: 16 Carbohydrates: 76 Fiber: 5 Protein: 5

 Pumpkin Pie Crumble ~vegan, gluten free~ Baked in mini-mason jars!

A little coconut milk ice cream or frozen yogurt makes for an extra special dessert!