Heart-Warming Pumpkin Zucchini Bread

After a melancholy foggy afternoon, the only thing I wanted last night was something warm and comforting.  For dinner, I had several slices of this delicious bread after a bowlful of pureed garlic cauliflower (another delicious recipe I'll share another time).  When it's dark and cold, and you need a little pick-me-up, this is a great recipe.  It makes a great gift as well and I'll definitely be taking some bread with me when I see my twin sister and mother soon.

When your world gets turned upside down and you can't say, go for a run, I highly recommend baking.  It's therapeutic and yields a tasty tangible result.  I wanted to fill the house with the scent of fall: pumpkin and spice, and was not disappointed by either the aromas or the result of this fantastic bread.  Feel free to make some tweaks: suggestions are below.  For a healthier option you can omit the nondairy chocolate chips but be warned: they make the bread taste pretty great!

Heart-Warming Pumpkin Zucchini
yields 1 loaf or 4 mini loaves

Ingredients:

2 cups gluten-free all purpose flour such as Bob's
2 teaspoons baking powder
1/8 teaspoon sea salt
1-1/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup (heaping) pumpkin puree
1 cup zucchini, shredded
1/2 cup pure maple syrup
1/4 cup applesauce
1/4 cup coconut oil, melted
3/4 teaspoon pure vanilla extract
1/3 cup nondairy mini chocolate chips (optional)
1/3 to 1/2 cup pumpkin seeds, for garnish



Directions:

1.  Preheat oven to 350 and spritz loaf pan(s) with coconut oil or nonstick spray.
2.  Sift or whisk dry ingredients together; set aside.
3.  Melt coconut oil and stir together all wet ingredients, then pour the wet ingredients into the dry, mixing well.  Add a little pumpkin or water if mixture is too dry, and stir in chocolate chips if using last.
4.  Pour into pan(s), sprinkle seeds on top and bake for 34 to 38 minutes or until an inserted toothpick comes out clean.
5.  Let cool slightly, remove from pans and let cool further on a wire rack.  Enjoy warm or store in an airtight container once fully cooled

**tips** for those with lots of allergies, choose a corn-free baking powder option such as Ener-G or Hain Featherweight baking powder.  Enjoy Life makes a great rice mini chocolate chip, and Bob's Red Mill is an easy gluten-free flour option without xanthan gum, but feel free to play around to your taste.  For a healthier option, omit the chocolate chips or reduce the maple syrup, adding more pumpkin to compensate.

                            

Birdseed Bars

When my husband told me he had a lot of work to do and it was going to be a late night, I enthusiastically responded with "I'll make you espresso cookies!"

After I got into the kitchen though, I decided to play around with a new bar recipe, since that's what I'll be selling at several locations beginning in October (!!)
(Can you tell I'm excited??)

When he asked what smelled so good, I struggled with a name.  "They are Banana Mocha Bars...Espresso Seed Bar...no, that's not right.."  I mumbled as I pulled the pan from the oven.  He nonchalantly asked if he could have some birdseed.  Glancing at the bars, I had to admit; they look a tad bit birdseed-y.  Hence, the official name: the Birdseed Bars.

Minus the espresso, birds would probably love this bar very much.  When I was little, I remember covering pine cones with peanut butter and then rolling them in birdseed to hang outdoors.  This is not at all the same thing, even if it looks kinda like that.  The bars are rich, filling and packed full of nutrients, with absolutely no gluten or even oats.  They are a pure, clean treat and I recommend them highly.  The texture is a bit crumbly; I suggest chilling them in the fridge or letting them cool completely before cutting and serving.

Birdseed Bars
yields 6 to 9 bars

Ingredients:

1 tablespoon chia seeds mixed with 3 tablespoons water
1 tablespoon pure maple syrup
2 teaspoons raw cacao powder
2 tablespoons espresso or strong coffee
1/2 cup hemp seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/3 cup dried banana (or dates), diced fine
1/4 cup sunflower seed butter or almond butter
optional: 1/4 cup nondairy rice chips or cacao nibs

Directions:

1.  Mix the chia seeds with water; set aside.
2.  Preheat the oven to 325 and line a 8" square pan with parchment paper.
3.  Stir the espresso and cacao into the chia mixture.
4.  Fold in the remaining ingredients, stir well, and pour into the pan.
5.  Bake for 18 to 25 minutes or until turning golden and slightly firm.  Let cool completely on a wire rack, and wrap individually in plastic wrap for great portable bars.

Pumpkin Cacao Brownies

 

I know, I know.  It's not quite autumn, but still, the pumpkin craving is hitting.  Since I discovered a can of organic pumpkin in my cupboard, I haven't been able to stop thinking about pumpkin...everything.  Breads, muffins, cookies, raw bars--I can't get enough.  I might go as far as to say my favorite thing about fall is pumpkin.  Yup. I would definitely say that.

This brownie had to be tinkered with a bit.  Upon first bite, my husband replied "Umm good but a little too earthy," which is his way of suggesting it could use some work.  The result is a chocolatey pumpkin dessert that is not too sweet, but the honey is still a must.  (Or maple syrup for very strict vegans).  Enjoy with the optional spicy sweet pumpkin topping, and you too will be immediately stoked for fall.

Hello, September!

Pumpkin Cacao Brownies

Ingredients:

3/4 cup pumpkin
1/4 cup + 2 TBSP raw honey or maple syrup
2 eggs (or 2 flax "eggs")
2 TBSP raw cacao powder or 3 TBSP cocoa
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
sprinkle sea salt
1 cup gluten-free flour
optional: 1/3 cup nondairy chocolate chips or raw cacao nibs

Directions:

1.  Preheat oven to 350 degrees and grease or line an 8" square pan.
2.  Whisk wet ingredients, and fold the dry ingredients into wet, folding the optional chips in last.
3.  Bake for 35-38 minutes or until an inserted toothpick comes out clean.

 

Serve plain or top with:

pureed pumpkin
cinnamon
raw honey or syrup

Stir the pumpkin, honey and spice together to form a "frosting" and spread across a brownie.  Sprinkle with additional cacao nibs.

Banana Seed Bites

 

This is a quick, portable bar or cookie ball that I invented late one night when I was quite famished and craving "dessert."

It's easy to make, and keeps well (4 to 5 days at room temp or 12 to 14 refrigerated).  I like to make a batch and pop them into my lunches during the week.  This is a very flavorful one; I highly suggest replacing your go-to packaged energy bar or treat with this nutritious option.

Banana Seed Bites

Ingredients:

1 cup organic sunflower seeds
1/2 cup pumpkin seeds
2/3 cup gluten-free oats
2 teaspoon cinnamon
1 bag Barnana (dried banana) (about 20 pieces)
2 tablespoons sunflower seed butter or almond butter
1 teaspoon vanilla
1 tablespoon raw cacao powder
2-3 tablespoons filtered water
1/4 cup goji berries (optional)

Directions:

1.  Food process all ingredients together!  Add more water if necessary, stopping the processor or blender as needed to scrape down the sides.
2.  When mixture forms a ball or sticks together well, it's ready!  Shape into 2-tablespoon sized balls, and dehydrate in a food processor or bake at a low temperature (under 118) for 4 hours**
3.  Cool to room temp and store in a sealed container.


I can assure you this is a great pre- or post-run snack.  Or breakfast (like all my recipes, ha!)
Nothing like a protein boost to start the day mixed with a little natural sweetness.

**Alternately, store in the fridge.  Option to not dehydrate and simply enjoy as is!

Apricot Banana Chews

  

This is a fruit-sweetened citrus-packed cookie that keeps well in the fridge and lends a nice summery tangy sweet flavor.  The banana and apricots are complimented by the lemon, orange and grapefruit, though any blend of citrus will do.  These make a great breakfast or snack, and I can attest that after a very hilly 11+ mile run, they taste fantastic straight from the cold fridge.  Eat a few with coconut water to replenish and rejuvenate!

Apricot Banana Chews
yields 1-1/2 dozen medium cookies

 

Ingredients:

1/2 cup dried banana (I recommend the organic raw barnana brand)
1 cup dried apricots
2 cups unsweetened shredded coconut (I use reduced fat organic coconut)
1 heaping tablespoon orange zest
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons fresh grapefruit juice

Directions:

1.  Food-process the banana, apricot, coconut, zest and juices. 

dried Barnana--nothing but pure organic banana

make sure your dried apricots are simply dried apricots; nothing added!

 

Fresh grapefruit is a prefect tangy contribution, or simply use lemon and orange

Add a little more water or lemon juice if needed.  Mixture should stick together slightly.
2.  Roll into little balls and flatten slightly.  Roll in additional coconut if desired.  Store in an airtight container in the fridge for up to 5 days.

Chocolate Barnana Brownies

 

This is a fast, 6 ingredient brownie that will satisfy any dessert craving yet still keep your clean eating lifestyle or diet on track.  It's a great post-workout protein source and quite yummy at that!

Oh yes.  I forgot to mention; it's not a misspelling.  My Chocolate Barnana Brownies are made with dried barnana; they are a simple and delicious brand of dried banana that makes an excellent treat or snack on its own.  I adore them because there is nothing in them save for organic bananas.  Add them into this brownie recipe and the result is simply divine.

Chocolate Barnana Brownies
Yields 8 to 10 little brownie bites

Ingredients:

3/4 cup raw organic walnuts
1/2 cup raw organic almonds
1/2 cup barnana pieces (about 12-14 pieces)
1 teaspoon pure vanilla extract
2 tablespoons raw cacao powder or cocoa powder
1/8 teaspoon sea salt (optional)


Directions:

1.  Food process the nuts until they become fine and begin to break down.
2.  Add in the vanilla continuing to mix.
3.  Add the cacao powder (or cocoa), salt (if using) and barnana pieces.  Mix until well combined and mixture sticks together.
4.  Press the mixture into a mold or lined container.  Freeze for 10-15 minutes and then cut into desired cubes.  Optional: press extra walnut halves into the brownie bites.

press the dough into a lined container or dish for a more accurate shape

press the surface flat or roll smooth

After chilling for 10-15 minutes to firm up, remove and slice into squares

optional: press walnuts into the top

This is a mild yet somehow still rich and satisfying dessert.  The tangy yet sweet barnana pieces compliment the healthy nuts and rich cocoa nicely.  Delicious!

Sorghum Oat Granola with Goji Berries and Raisins

When I came across a couple of whole grain sorghum in my pantry, I decided on a whim to make granola.  The first time I did it, I googled "sorghum granola" and only discovered granola sweetened with sorghum.  No matter, I thought.  Since you can "pop" sorghum, I figured I could stir it into granola and it would fluff itself up into chewy kernels.

Nope.

What happens is you have a granola with what tastes like little pebbles in it.  Fail.  This time I soaked the grains, then cooked them as I would quinoa; stovetop with water.  The cooked sorghum was then stirred into the granola and baked.  A warning is to test the granola after 20 minutes.  Catch it before it is too browned; you don't want that tricky sorghum to dry out too much.  Let cool completely and then store in an airtight container.  And voila, sorghum granola!  Sorghum just may be the new quinoa...you heard that here first!

Sorghum Oat Granola with Goji Berries and Raisins

Ingredients:

1 cup unsweetened shredded coconut
2 cups gluten-free oats
2 to 3 cups cooked sorghum
1 cup sunflower seeds
2 teaspoons vanilla
drizzle of coconut nectar
drizzle of coconut or olive oil
1 heaping teaspoon cinnamon
3/4 cup goji berries
1 cup raisins

Directions:

1.  COOK SORGHUM.  Oh my gosh, I can't stress that enough unless you want to break a tooth on some hard pellets.
2.  Stir all ingredients together except goji and raisins (add them after baking).
3.  Bake at 350 for 20 minutes, stirring occasionally.  Bake up to 20 more minutes as needed; remove from oven when oats start to turn lightly golden.  Add berries and raisins last.