Tuesday, October 25, 2022

Pumpkin Chocolate Chip Bunt-let (Gluten free)


Happy Fall! It is a wonderful time of year to enjoy pumpkin. I called my daughter yesterday and she was making pumpkin bread. It was a rainy day. It was on my mind too. What can I make with pumpkin. I must admit. I enjoy pumpkin all year. It isn't just for Fall in my eyes. I was telling my daughter- in-law she should make pumpkin chocolate chip cookies today.  I have gotten smarter through the years to buy a supply of pumpkin when it goes on sale. :)  I learned from my experience of going to the store and having them out of pumpkin during the Fall season. That was sad. :(

My family our fans of these cute little bunt-lets. They are so fun to make. I found an awesome pan here . It is so easy to use and they come out so easily. I opted to make these today with just a light sprinkle of powdered sugar. They were so delicious. Full of flavor and they tasted so good warm. The recipe could be made into muffins or a small 8X8 cake. I made it gluten free you could also make it with regular flour.  Happy baking.

Ingredients: Heat oven to 350  Makes 6 buntlets

1/2 Cup Canned Pumpkin

1 Tablespoon Vinegar

1/4 Cup Water

3 Tablespoons Oil (Grape seed Or oil of choice)

1 egg

1 teaspoon Vanilla extract

1 Cup Almond Flour

1/2 Cup BobRed Mill gluten free flour or regular flour

1/2 Cup coconut sugar or Sugar of choice

1 Tablespoon Pumpkin Spice seasoning

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 mini chocolate chips (Optional)

powdered sugar for topping


1. In a small bowl pour in first 6 ingredients. Whisk for a couple minutes and let sit. 

2. In another small bowl pour in flours, sugar, pumpkin spice, baking soda, baking powder and salt. Whisk until all combined.

3. Pour liquid into dry ingredients. Mix until just combined. Don't over stir. Fold in the chocolate chips. 

4. Spray non stick cooking spray on pan of choice. 

5. Pour batter into pan. (Bunt-let, muffin or 8X8 Square)

6. Bake approximately 20 min.  

7. Tip over pan on to cooling rack. 

8. Dust with powdered sugar and Enjoy every bite. 

9. Store leftovers in airtight container. They can be frozen. 







 

Tuesday, June 1, 2021

Carrot Cake Bites

I love the ingredients in carrot cake. This is a fun way to get a mouth full of the flavors of carrot cake in a snack bite. They passed the taste test with my 3 year old grand daughter and my husband. Eating one is not enough. I hope you are having a beautiful week. 


Carrot Cake Bites

Ingredients  makes approx 16 bites

10 medjool dates Pitted

1 cup  pecans

1 cup  almonds

1/2 cup shredded carrots

1/3 cup unsweetened shredded coconut

1 1/2 Tablespoon of coconut oil

2 teaspoons cinnamon

pinch of salt 


Directions

Pour all of the ingredients into a power blender and blend until crumbly. It will require you turning on and off the blender to stir with a rubber scraper to redistribute the mixture. Then when process  of blending is complete, roll the mixture into small balls. Store in an airtight container in the fridge. Enjoy





 

Tuesday, August 25, 2020

Healthy Fig Bites (gluten free)

Fig Bites 

             Hi! It has been a while since I shared a recipe. I thought it would be fun to pass this yummy snack along. I have enjoyed eating figs lately. I have been excited about the calcium they have in them. I am always looking for foods that have calcium in them. They are a healthy treat. When you make them into these healthy bites you have a wonderful snack. 💕






Recipe 

3/4 Cup Sunflower Seeds
1/2 Cup chopped up Figs
1/2 Cup Chopped up Almonds (or nuts of your choice)
4 Tablespoons of honey
1/2 Cup Almond Butter
!/2 Cup Old fashioned rolled Oats (gluten free)
1 C unsweetened Coconut Flakes 

Instructions

1. Grind the sunflower seeds in blender.

2. Pour sunflower seeds into a bowl. 

3. Stir in the remaining ingredients into the bowl until all combined. 

4. Form into bites. 

5. Put on cookie sheet and freeze about an hour. Then store in air tight container in the freezer. 

6. Will store about 2 months. 

7. Makes about 16 balls depending on the size you make. Enjoy!!!

Add caption



 

Friday, March 15, 2019

Almond Butter Cups (Healthy)


 These are a fun healthy snack. They can be enjoyed all day long. They are loaded with protein and low sugar. They taste great too.  A great little pick me up for your day. Have a great weekend. Spring is coming up quick. Love it.


Ingredients

Bottom layer

1/3 Cup almond butter (no sugar added) (Or nut butter of your choosing)
3 Tablespoon coconut oil
2 Tablespoons honey
1 teaspoon vanilla extract
3 Tablespoons unsweetened cocoa powder

Top layer

1 Cup almond butter (no sugar added)
1/3 Tablespoon coconut oil
2 Tablespoons honey
1 teaspoon vanilla extract

Makes about 9 regular or 16 mini cups

1. In a small bowl mix together the first 3 ingredients with a spoon. If needed put in microwave for 15 seconds to soften. It should be a nice smooth consistency.

2. Then stir in the vanilla and cocoa powder until all combined and smooth.

3. Put a spoonful into each cup greased muffin pan, mini or regular size. You can also use muffin cups. (I have a picture of making them with cups and without)  It should just be enough to cover the bottom.

4. Mix together the first 3 ingredients for the top layer. If needed put in microwave for 15 seconds to soften and get a smooth consistency. Then stir in the vanilla until smooth.

5. Pour the top layer by spoonful on top of the bottom layer. Smooth with spoon to completely cover the bottom layer.

6. Place muffin pan in the freezer for. Should harden in 30 min. Take out of muffin pan and store in air tight container in freezer or fridge for easy access for a healthy snack. Enjoy!!





Wednesday, February 27, 2019

Coconut Seed Clustered Granola (Grain Free)

 Hi, It has been a while since I took the time to put in a recipe. I still love creating recipes. Britney my daughter has been busy creating too. She is expecting her first daughter after 4 boys very soon. We are excited.  She is a busy Mama.  Our family gets three beautiful grandchildren this year. Great things are happening.

I found some coconut clusters at Costco a while ago. They had coconut, seeds and chia in them and I fell in love with them. Well I have a large bucket of shredded coconut, and so I thought it would be fun to try, and make some on my own. My belief is it is always a healthier option to make your own if you are able to.

Well I made this last week for some friends and it was a big hit with my friends and family so I thought it would be fun to share it with you. I love it!
Ingredients

2 Tablespoons Coconut Oil                  
1/4 Cup Honey
4 Cups of Unsweetened Coconut Flakes
1 Cups Raw Pumpkins Seeds
1 1/3 Cups Raw Sunflower Seeds
6 Tablespoons Chia Seeds

Directions

Stove top method 

In a large pot on the stove. Turn the heat to medium and pour in the oil and honey. Stir together and heat until warm. Then stir in the coconut and turn down the heat to medium low. Stir in the coconut in with the honey mixture until the coconut is all covered. The coconut flakes will start to turn golden. Stir in the seeds and continue to stir until the coconut is a light golden brown. 

Take pot off of the stove and pour the mixture on to a parchment paper or greased pan. Spread out and let cool. Store in an air tight container. 

In oven method Preheat oven to 325

Pour all of the Ingredients into a bowl. Stir it until all ingredients are combined. Pour ingredients on to greased cookie sheet. Spread out the ingredients evenly. Place pan in preheated oven. Bake for 13-20 min. Until the coconut turns light golden brown. You can stir the granola halfway through for even baking. 

Take out of the oven and cool. Store in an air tight container.  Enjoy!