Gingerbread Granola

very tasty with a bit of plain coconut yogurt

Gingerbread Granola
Gluten-Free, Vegan and Nut-free

Ingredients:

4 cups gluten-free oats
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup unsweetened shredded coconut
1-1/2 teaspoons cinnamon
3/4 teaspoon ginger
dash sea salt
3 tablespoons coconut oil, melted
1/3 cup molasses
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract

Directions:

1.  Preheat oven to 300 degrees and spritz two cookie sheets with nonstick spray or coconut oil.
2.  Mix all ingredients together in a large bowl, stirring with a wooden spoon.
3.  Bake for 30 minutes, stirring the granola every 8 to 10 minutes.  Once fragrant and lightly golden brown, let the pans cool on a wire rack.  Once fully cooled, store in an airtight container or jar.

Fluffy Pumpkin Yogurt Donuts

 

Yet another healthy baked pumpkin doughnut recipe (hello Autumn), but a little airier and lighter than my previous version.  This one calls for unsweetened plain coconut yogurt (I like the brand So Delicious), but any coconut yogurt, soy or almond yogurt, etc will do.

For the "egg", mixing 1 tablespoon ground chia seeds with 3 tablespoons water is an excellent vegan egg substitute.  (Or ground flax seeds).

If you don't have access to date sugar, coconut palm sugar is great too, or sucanat.  Alternately, you can drizzle a little maple syrup into the batter and reduce the liquid.

Fluffy Pumpkin Yogurt Donuts
yields 11

Ingredients:

1 cup gluten-free flour (I used Bob's Red Mill All-Purpose Flour)
1 chia "egg" ( or flax egg)
1/2 cup organic canned pumpkin
1/3 cup unsweetened plain coconut yogurt
3 tablespoons date sugar
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon ginger
1/8 teaspoon allspice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon sea salt

Directions:

1.  Whisk wet ingredients in a bowl; set aside.  Add dry ingredients to wet, and mix until combined.
2.  Spoon into coconut oil-greased doughnut pan, and bake for 15 minutes at 350 degrees or until an inserted toothpick comes out clean.
3.  Let cool on a wire rack for 4 minutes then invert.  Serve warm plain or with optional coconut yogurt glaze.

Please excuse the photo quality...I only had my phone nearby

Optional Coconut Glaze:
Whisk unsweetened plain coconut yogurt with a little drizzle of maple syrup for a healthy yet decadent-tasting "frosting."

 

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.