Sweet Crunchy Apple
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Month: January 2020
Carrot Muffin
Carrot Muffin
Servings: 6 Muffins
Ingredients
- 1 1/2 flax eggs
- 1 tbsp chia seeds
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1/2 cup applesauce
- 1/2 cup brown sugar
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup oat milk
- 1 heaping cup grated carrot
- 2/3 cup gluten free rolled oats
- 1/2 cup almond meal
- 1 cup gluten free flour blend
- 1/4 cup raw walnuts chopped for topping
Instructions
- Prepare flax eggs in a large mixing bowl and preheat oven to 375 °F
- Prepare muffin tin with liners or lightly grease them
- To flax eggs add maple syrup, olive oil and whisk to combine
- Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk
- Add milk, grated carrot, oats, almond meal, flour blend and stir
- Divide evenly among 6 muffin tins, and top with crushed walnuts
- Bake for 30-35 minutes, until deep golden brown
- Remove from oven and let cool in the pan for 15 minutes
- Once cooled, store in a covered container or bag at room temp to keep fresh
Coconut Whipped Cream
Coconut Whipped Cream
Ingredients
- 1 14- ounce can full fat coconut milk
- 1/4 - 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Chill your coconut cream or coconut milk in the refrigerator overnight
- The next day, chill a large mixing bowl 10 minutes before whipping
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid
- Scrape out the top, thickened cream and leave the liquid behind
- You can use the liquid in smoothies or acai bowls
- Place hardened cream in your chilled mixing bowl
- Beat for 30 seconds with a mixer until creamy
- Add vanilla and powdered sugar and mix until creamy and smooth, about 1 minute
- Use immediately or refrigerate
Pumpkin Pizza
Pumpkin Pizza
Servings: 2
Ingredients
- 1 Medium Pizza dough my recipe or you can buy one ready
Pumpkin Marinara
- 3/4 cup pumpkin puree
- 1/2 tsp salt or to taste
- 1 tsp or oregano
- 1/2 tsp ground cumin
- 1 Tbsp almond milk
Toppings
- 1/2 cup cooked chickpeas
- 1/2 sliced onion
- Some sliced tomatoes
- 1/2 zucchini sliced
- fresh basil chopped
- Dairy free cheese
Instructions
- Preheat the oven to 425 °F
- Prep the Pizza dough according to instruction
- Roll it out into a square pizza
- Bake for 10 minutes and take outbid the oven
- Mix everything for the pumpkin mix in a bowl until well combined
- Spread the pumpkin sauce over the rolled out dough
- Layer your veggies on top
- Add cheese
- Add spiced chickpeas all over
- Sprinkle salt and pepper
- Bake for 15 to 20 minutes
- Remove the pizza from the oven and cut into pieces, enjoy alone or with a friend
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