Dessert

Gingerbread Birthday Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Enchilada Pie!’

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Now for some Gingerbread Birthday Cookies!

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These cookies are super healthy & insanely delicious!

The only sweetener is 2 T molasses and no oils are used.

They are soft, sweet and have such a great ginger- molasses flavor.

Cause here at The Kelly Diet you never have to compromise taste for health!

Gingerbread Birthday Cookies

  • Servings: 7 Cookie Drops
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c sprouted spelt flour
  • 1/2 c coconut flour
  • 2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp himalayan salt
  • Desired amount of sprinkles (optional)
Wet Ingredients:
  • 1/2 c non-dairy milk
  • 1/3 c pumpkin spice apple sauce
  • 2 T molasses

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
  2. Add your dry ingredients to a large mixing bowl & whisk.
  3. Add in your wet ingredients and mix until combined.
  4. Use an ice-cream scooper to distribute 7 scoops of batter on ur baking sheet.
  5. Bake for 11 minutes. Enjoy!

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See ya next time!

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Dessert

Gingerbread Baked Donuts

How do you celebrate someone’s birthday?

Pick up a cake?

Go out to dinner?

Special birthday pancakes for breakfast?

I let people know how much I love them on their birthday by baking a healthy birthday treat! Now I realize that ‘healthy birthday treat’ may seem like no treat at all to someone, especially on their birthday. But if you know me, you know my desserts taste great and are healthy because I would never want to give someone something that I didn’t think wasn’t good for their body!

So why not start the day off, celebrating someone’s birthday, with these healthy baked donuts?!

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Gingerbread Baked Donuts

  • Servings: 5 Donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1/2 c pumpkin puree
  • 1/2 c unsweetened almond milk
  • 1/4 c pure maple syrup
  • 1/2 T molasses
Dry Ingredients:
  • 1 c organic sprouted spelt flour
  • 1/2 c almond flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • pinch of pink himalayan salt
  • 1 tsp baking powder

Directions

  1. Preheat your oven to 350F.
  2. Spray a 6 hole donut tin with non-stick cooking spray & set aside. (I only filled 5 donut holes with batter)
  3. In a medium sized bowl add all of your wet ingredients. Whisk until combined.
  4. In a large mixing bowl add all of your dry ingredients. Whisk until combined.
  5. Pour your wet ingredients into your dry & mix until combined.
  6. Distribute your batter among 5 donut holes.
  7. Bake donuts for for 18 minutes.
  8. Allow donuts to cool before removing from pan.
  9. Add any desired toppings. I spread my donuts with prepared chocolate PB2. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

 

Breakfast

Rhubarb Grapefruit Breakfast Cake

Has anyone else realized how far a small amount of rhubarb goes?! I picked up only 5 stalks of Rhubarb at the Farmers Market this past weekend, have already made 5 recipes with it, and still have 1 1/2 left! Not complaining…

It was my dogs birthday on Tuesday so I made him an Oatmeal Red Velvet Cake. He also got a tee-pee… the most spoiled. In case you all were wondering, his name is Batman, he is a 7 lb Yorkie, and he is the absolute best đŸ™‚

While I was excited for him to have all the birthday fun he deserves, I wanted a treat too! So I decided to make a Breakfast Cake for myself.

You will love this recipe because it’s super easy. Only one bowl is needed to combine everything. It is also sugar, oil & cruelty free of course đŸ™‚ Who doesn’t want to eat cake for breakfast?!

Rhubarb, Grapefruit Breakfast Cake

  • Servings: 4-8
  • Difficulty: easy
  • Print

Ingredients

Ingredients:

  • 1 c oats
  • 1/2 c coconut flour
  • 1 scoop plant based vanilla protein powder (I like Orgain)
  • 1/2 c unsweetened cashew or almond milk
  • 1 c natural apple sauce
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • pinch of himalayan salt
  • 1 tsp grapefruit zest

Fold Ins:

  • 1/2 of a large Grapefruit (de-seeded  & sliced into 1/2 in. pieces)
  • 1 stalk rhubarb (chopped into small pieces)

Directions

  1. Spray a cake or similar pan with non-stick spray.
  2. Simply combine all ingredients together in a large bowl.
  3. Fold in the grapefruit and rhubarb pieces.
  4. Pour batter into pan & press with a spatula.
  5. Bake at 375 degrees for 15 minutes.
  6. Let cool before serving. Enjoy!

What would you guys add to a breakfast cake?