Dessert · Snack

Gingerbread Baked Donuts

These look as good as they taste 🙂

I love warm, drippy peanut butter. I spread some all natural chunky peanut butter on a donut while it was still warm & was that a treat to eat!

I did eat a few of them completely plain without any toppings which allowed the gingerbread taste to really come trough.

However you chose to eat these healthy, clean & protein & fiber packed donuts, you can’t go wrong!

Gingerbread Baked Donuts

  • Servings: 6 Donuts
  • Difficulty: easy
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Wet Ingredients:
  • 1 ripe banana
  • 1 1/4 c unsweetened almond milk
Dry Ingredients:
  • 1 c sprouted whole wheat flour
  • 1/4 c garbanzo bean flour
  • 2 T almond flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • Pinch of ground cloves
  • Pinch of allspice
  • Pinch of pink himalayan salt
  • 1 1/2 tsp baking powder
  • 1/4 c date sugar
  • All natural chunky peanut, nut, or sunflower seed butter
  • Cacao nibs
  • Smashed candy cane


  1. Preheat your oven to 350F.
  2. Spray a 6 hole donut tin with non-stick cooking spray & set aside.
  3. In a small bowl mash your banana with a fork. Pour in the almond milk & stir 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 the 6 holes.
  7. Bake for 15 minutes.
  8. Allow donuts to cool before removing from pan.
  9. Add any desired toppings & enjoy!

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

And in case you were interested in another dog besides my own, here is a pic of sister’s dog to further get you into the holiday spirit 🙂




Jalapeno Veggie Fritters

When I first encountered coconut flour, I was obsessed & baked with it all the time.

This year I have been on a Garbanzo Bean Flour kick. (While still using coconut flour of course!)

Why?It is…

  • cheap. A bag of Bob’s Red mill only costs $2.69 & I find it on sale often as well.
  • only made from one ingredient, Garbanzo Beans. Aka, the most clean🙂
  • a great replacement for almost any regular flourwithout having to adjust your liquid ratio.
  • high in fiber & protein.
  • low in sugar.
  • a great egg replacement for vegan cooking. I use this flour to make pancakes, ‘egg’ bakes & more.
  • tastes great.

I cannot recommend this flour more. Next time you are baking or cooking, replace all or some of your regular flour with Garbanzo Bean Flour. Then sit back & enjoy the yummy taste & added nutritional benefit!

So now on to these Jalapeno Veggie Fritters.

They are…

  • easy to make.
  • a protein & vitamin packed healthy breakfast.
  • made with spices that are beneficial to your health.
  • loaded with heat & flavor.
  • delicious.

Jalapeno Veggie Fritter

  • Servings: 3 fritters, serves 1
  • Difficulty: easy
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  • 1/3 c garbanzo bean flour
  • 1/2 c – 2/3 c water (adjust, you want your batter to be like pancake batter).
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/8 tsp paprika
  • 1/8 tsp pink Himalayan salt
  • 1/8 tsp turmeric
  • 1 T finely chopped onion
  • 1/4 c shredded zucchini
  • 1/4 c shredded carrot
  • 1/4 c corn
  • Finely chopped jalapeno to taste



  1. Heat a medium size pan on low heat with non-stick spray.
  2. Add your flour & spices to a medium size bowl & mix.
  3. Add water & whisk until clumps are gone.
  4. Fold in your veggies. (Feel free to add or omit any veggies you like.)
  5. Pour batter into pan & cook as you would a pancake.
  6. Cook until slightly browned on each side.
  7. Serve with salsa, tahini, whatever you like!

And here was my view while eating my fritters.Image result for laughing emoji


Breakfast · Dessert · Snack

Vegan Pumpkin Gingerbread & Parfait

Confusing title. To explain I made a vegan pumpkin gingerbread that is delicious on it’s own, but I also then used the bread to make a breakfast parfait! So in the post I will share the bread recipe along with how I made my parfait.

Image result for pumpkin in a row

This bread is all natural & made with awesome ingredients like pea protein. Healthy, protein & fiber packed, low-sugar & delicious! I think so 🙂

Vegan Pumpkin Gingerbread

  • Servings: about 10 slices
  • Difficulty: medium
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Wet Ingredients:
  • 1 T egg replacer (mixed with 3 T water)
  • 1 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 2 c quick or rolled oats (gluten-free if necessary)
  • 1/4 c garbanzo bean flour
  • 1/4 c pea protein
  • 1/4 c date sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of pink himalayan salt


  • A small handful of organic unsweetened shredded coconut flakes


  1. Preheat your oven to 350F.
  2. Spray a loaf pan with non-stick cooking spray & set aside.
  3. Mix your egg replacer powder with 3 T water in a medium sized bowl.
  4. Add the rest of your wet ingredients to the bowl & whisk.
  5. Add all your dry ingredients to a large bowl & whisk.
  6. Add wet into dry & mix until combined.
  7. Pour batter into your loaf pan.
  8. Sprinkle the top with the shredded coconut & use a butter knife to cut a slit down the top of the loaf (for appearances).
  9. Bake at 350F for 50-55 minutes.
  10. Allow to cool slightly before removing from your pan & to cool completely before slicing. Enjoy!


Pumpkin, Chocolate Breakfast Parfait

  • Servings: 2
  • Difficulty: easy
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Chia pudding:
  • 1/4 c chia seeds
  • 1 c unsweetened plant-based milk of choice
  • 1 scoop plant-based chocolate protein powder
  • 1/2 tsp cinnamon
  • Sliced & chopped vegan pumpkin gingerbread
  • Sliced banana
  • Plain Yogurt
  • Fresh green figs
  • Or anything else you like!


  1. Add all chia pudding ingredients in a bowl or jar & mix very well with a fork, making sure to scrape the sides & bottom as well.
  2. Cover & refrigerate overnight to set.
  3. In the morning divide your chia pudding among 2 jars. Add your desired layers & indulge in this healthy & delicious treat/breakfast!

Image result for pumpkin

What would you layer your parfait with?!



Dessert · Snack

Healthy Oatmeal Cookies

Before I share this awesome recipe, I want to share my code to save on any Lenny & Larry’s purchase! When I don’t have time to bake I love Lenny & Larry’s cookies, especially for travel & hiking because they contain so much fiber & protein. Its like a dessert/meal – amazing.

Image result for lenny and larrys

Use this link: & code BA86972 for 20% off your order!

Remember to follow my blog & instagram @thekellydiet to not miss any recipes!

So I went to Denver, my favorite city, this past weekend to visit my sister. Sun & mountains, what more do you need?snapseed-1

My sister is a coffee junkie & loves my baking. So I brought her a bag of my favorite local Milwaukee coffee, Colectivo, & made her some of my current favorite cookies.

She impressively downed them the first night, so the next day we went to the store to buy the ingredients to make more of them.

I have made these cookies a few different ways but I will share my basic recipe with a few alternative ingredients in there as well.

These cookies are:

  • Soft & chewy
  • Fiber & protein packeddd
  • Re-fined sugar-free
  • Low fat
  • Healthy
  • Delicious
  • Addicting

Healthy Oatmeal Cookies

  • Servings: 6 medium size or 3 large cookies
  • Difficulty: medium
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Dry Ingredients:
  • 1 c rolled or old-fashioned oats
  • 3/4 c garbanzo bean OR whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1 T egg replacer (mixed with 3 T water) OR 1 flax egg
  • 1 tsp vanilla extract
  • 1/2 c raw local honey or agave
Fold ins:
  • 1/4 c cranberries or raisins
  • 1/4 c non-dairy choc chips (or any other fold ins of choice ie, nuts, dried fruit, berries, etc).


  1. Preheat the oven to 325F.
  2. Prepare a baking sheet with parchment paper or a silpat. OR spray 3 small cake/tart tins with non-stick cooking spray – for a thick individual large cookie.
  3. In a large bowl whisk all dry ingredients.
  4. In a medium size bowl whisk all wet ingredients.
  5. Mix wet into dry until combined.
  6. Fold in craisins & choc chips.
  7. Shape into circles on your baking sheet. OR Distribute batter among your 3 small cake tins & press down.
  8. Bake at 325F for 14 minutes.
  9. Allow to cool before removing. Enjoy!


How do you like your cookies? Thin or thick like a cookie bar?!


Breakfast · Dessert · Snack

Chai Pronuts

This weekend I went to Pictured Rocks in the Upper Peninsula of Michigan. It was absolutely stunning & I highly recommend visiting.

As I knew I would be camping & hiking, I wanted to make some bars & other protein baked goods for the trip. I had received 5 products from Bob’s Red Mill that I had never used before & was eager to try some of them out. I used 3 of those new products & an old staple, Garbanzo Bean Flour of their brand.img_3172

  • Egg Replacer: Being an egg-free baker I was excited to see how their egg replacer would work. It is similar to making a flax egg, but I like the end result better. I found the egg replacer to be less watery & more thick than a flax egg, enabling it a better binder.
  • Date Sugar: I love replacing sugar with dates but the process of boiling the date & chopping it up can be quite a bit of work. It also still usually ends up chunky & not distributed well. I love this date sugar because it is the same texture as sugar so mixes better, is healthy & tastes great! They make their date sugar out of just 2 ingredients, dates & oat flour.
  • Chai Protein Powder: I really liked baking with this protein powder. I have made chai bread before where I had to cook chai tea & infuse it into the bread. Baking with this chai powder was much easier & still yielded the same great taste.

So let me share my Chai Pronut recipe with you!

Chai Pronuts

  • Servings: 4
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Dry Ingredients:
  • 3/4 c garbanzo bean flour
  • 1/4 c chai protein powder
  • 1 tsp baking powder
  • 2 T date sugar
Wet Ingredients:
  • 1 T egg replacer + 3 T water
  • 1/4 c unsweetened nondairy milk
  • 1/2 c unsweetened apple sauce


  1. Preheat the oven to 350F.
  2. Spray 4 donut tins with non-stick cooking spray.
  3. Add all dry ingredients to a large bowl & whisk.
  4. In a medium sized bowl mix the 1 T egg replacer with 3 T water.
  5. Add in the nondairy milk & apple sauce to the medium size bowl & whisk.
  6. Pour the wet ingredients into dry & whisk until well combined.
  7. Distribute batter among the 4 tins.
  8. Bake at 350F for 13-15 minutes.
  9. Allow to cool before removing. I topped mine with plain yogurt, butterfly tea & bee pollen. Enjoy!


And don’t forget your veggie burgers next time you camp 🙂


Breakfast · Snack

Slow-Cooker Baked Pumpkin Oatmeal

MMM… what’s that smell?img_3102

It’s Baked Pumpkin Oatmeal cooking in the Crock-pot & does it smell good!

This slow-cooker oatmeal is different than your average oatmeal because it’s thickened up while maintaining that creamy texture!

You won’t need a spoon for this oatmeal. Grab a fork & you’ll be good to go!

Why you will love this baked oatmeal:
  1. The warm pumpkin spice smell & taste.
  2. The thick & creamy texture.
  3. It makes for an excellent food prep.
  4. It is high in fiber & protein.
  5. It is low in calorie & fat.

Overall, it is healthy & delicious!

Slow- Cooker Baked Pumpkin Oatmeal

  • Servings: 4
  • Difficulty: easy
  • Print



Note* This recipe uses rolled/ old-fashioned oats which is why the cooking time is so short. Steel cut oats would need a longer cooking time.

  • 2 c rolled or old-fashioned oats
  • 1 c pumpkin puree
  • 3 c unsweetened plant-based milk of choice
  • 1/4 c pure maple syrup (optional)
  • 1/2 T cinnamon
  • 1/2 T pumpkin pie spice
  • Pinch of pink himalyan salt
  • 1/2 c muesli + more to sprinkle on top


  1. Add all ingredients, except the muesli, to a slow-cooker.
  2. Stir & cook on low for about 1.5 hrs.
  3. When the liquid is absorbed & texture is thick, stir in the muesli.
  4. Allow to cool slightly. Eat right away or transfer to jars, sprinkle with additional muesli, cover & store in the fridge. Eat cold or reheated. Enjoy!


Wouldn’t you get out of bed for the warm smell of pumpkin cooking?!