Cinnamon Coconut Pecan Vegan Icecream

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My favorite time of the year is almost here!

That’s right, less than a week from now we’ll be cooking and baking all day, listening to carols and spending time together as a family. I LOVE how food oriented this holiday has always been for me. That being said, I am nowhere near ready baking-wise, but I know I will be.

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So, here we are, in the middle of winter and I am making ice cream. I know, I know; but you know what? Someone will need desert on their holiday table so in case you’re that person, here you go. And even if you’re not, you can make this all year long. So there. Recipe justified.

If you try it, let me know! Post your pics to IG and tag me – I can’t wait to see what you think!

Ingredients:
1 can of coconut cream, chilled.

1/4-1/2 cup maple syrup, based on preference

2 tsp cinnamon

1 handful of pecans, cut into pieces

Method:

  1. Put coconut cream, cinnamon and maple syrup and blend until combined.
  2. Put into ice cream maker and process based on instructions.
  3. Halfway through the process add about half of the pecans.
  4. Towards the end, add the rest of the pecans.
  5. Put into ice cream bowl/container and freeze for at least a couple of hours for firmer results or eat right away as soft serve.
  6. Enjoy with loved ones!

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Apple Cinnamon Vegan Bread Pudding


Oh my goodness… I’ve got a good one for ya!

I’m sad to say that summer is over – we had a short one. BUT my favorite season is here – bring on the pumpkins, pumpkin spice, apples, hot tea…it’s time to cozy up! I love all colors that fall brings. That’s why moving to Seattle was such an easy thing – I missed 4 seasons and now I finally have them.

Talking about cozy, there’s nothing better than some bread pudding with hot coffee, tea, or milk. SO yummy. This one you see here? Disappeared in a day. No shame. I mean, it’s not the healthiest because of all of the bread, but the rest are good ingredients. Are you excited? Let’s do this:

Ingredients:

2 cups almond milk

1/4 cup vegan butter

1/2 cup maple syrup

3 flax eggs

2 tsp cinnamon

1/4 tsp pumpkin pie spice

2-3 apples (depending on size), shredded and drained

1 tsp vanilla extract

1 baguette

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Instructions:

  1. Preheat oven to 350F.
  2. In a pot heat milk and butter until butter melts. Cool off.
  3. Combine maple syrup, flax eggs, spices and vanilla and mix until completely combine, best with electric mixer. Slowly add milk mixture.
  4. Cut baguette into cubes and mix with shredded apples in a bowl. Move into round spring pan.
  5. Pour batter on top.
  6. Bake for about 50-55 mins until golden brown.

 

Recipe adapted from MomsWhoThink

Fancy Cinnamon, Chia and Goji Granola Bars

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Super fun and easy granola bars! No more of the sugar filled, zero nutrition bars that you used to buy in the store. These are so easy, so good for you and totally customizable. I got this recipe from my good friend Alicia and once I started making them I never looked back. They’re great for breakfast, snack, or just because.

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I make granola bars at least once a week. I tend to make smaller batches so that I can change up the ingredients and not eat the same thing every day. My son and husband absolutely love them! It’s a great way to lead by example and teach your children that healthy food is not only yummy, but also fun to make. I suggest involving your kids in making them regardless of their age – my toddler likes to help me stir and put ingredients in. He’s not old enough to be able to pick what he wants, but I can’t wait to be able to do that when he grows up. If you have older kids have them pick ingredients – that will put the excitement about eating them to the whole new level. Have some family time 🙂 Possibilities are endless!

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There are really not that many rules for making these. As long as you keep the ratios same you can put in whatever you please. My staple ones are oats, nut butter, sweetener and goji berries. I always use brown rice syrup because I find honey and agave/maple syrup too sweet and also, the latter ones are too liquidy. The brown rice syrup has a consistency of honey, but it’s vegan friendly and less sweet. I use gojis because of they are insanely healthy, but also, unlike raisins or other dried fruit, they don’t have extra sugar added.

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So here’s the breakdown for these particular bars. Again, as long as you keep the ratios the same, feel free to play around with ingredients. I love adding cacao powder, coconut flakes, oat bran, flaxseed, nuts of any kind, etc.

Ingredients:

1/2 cup of brown rice syrup

1/4 cup nut butter – choose whichever you like! I mostly make peanut butter because it’s much cheaper, but I LOVE these with hazelnut butter

1+1/4 cup of oats

1/4 cup goji berries, or any dried fruit you’d like

1/4 cup chia seeds

1/4 cup sunflower seeds

1/4 cup slivered almonds

1 – 3 tsp cinnamon, based on taste preference – you can substitute with cacao powder or any nutritious powder you like, or them out completely

Method:

Mix all dry ingredients in a bowl. Take a small pan and mix brown rice syrup, and nut butter on low to medium heat until melted and combined. Do NOT bring to boil. Pour over the dry ingredients and mix with a wooden spoon. Transfer into a container of choice for storage. Take a spoon, wet the bottom of it and push everything with the spoon into the desired container until the surface is flat. Put into freezer over night, or at least a couple of hours. Transfer the hardened mass into a flat surface and cut into bars, squares, or any other shape. Yields 6 bars. I like to store them in a plastic wrap or snack-size ziplock bags. Distribute to family members and watch the love spread around! 🙂

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