Pumpkin Persimmon Cornbread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like  all of these delicious treats:)

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & just the right amount of sweet.

Pair this  bread with some homemade soup for a delicious warm meal 🙂

• Servings: 1 loaf
• Time: 1 hr
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 c canned light coconut milk
• 1 c pumpkin puree
• 1/4 c unsweetened applesauce
• 1/4 c raw, local honey or pure maple syrup
• 2 tsp apple cider vinegar (ACV)

Dry Ingredients:

• 1 1/2 c cornmeal
• 1 c wholewheat flour
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• pinch of pink Himalayan salt
• 1 tsp baking soda
• 1 tsp baking powder

Fold Ins:

• 1/2 c diced persimmon

Directions

1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
2. Add your dry ingredients to a large mixing bowl. Whisk until combined.
3. Add in your wet ingredients and whisk again.
4. Fold in your diced persimmons.
5. Pour batter into your pan & bake for 40 minutes or until the edges are golden brown and a knife inserted comes out clean. Enjoy!

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

I hope everyone enjoyed the weekend!

Maple Sweet Potato Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Peppermint Hot Cocoa Overnight Oats!’

 

This healthy sweet potato bread is so delicious that I have a hard time not finishing the whole thing myself!

What makes this bread healthy? It’s made of fiber-filled, protein-packed and energizing ingredients!

Not to mention it’s super easy to make 🙂

I’m going to give you 2 options in the recipe. One will reduce the amount of oil and syrup used to make it even healthier. If you are looking for more of that dessert bread leave the original amount.

Let’s get baking!

• Servings: 1 loaf
• Time: 1 hr
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 c organic whole wheat flour (find one high in fiber & protein)
• 1 c organic old fashioned or rolled oats
• 1/3 c organic unsweetened coconut flakes
• 3T coconut flour
• 1/2 T cinnamon
• 1 tsp baking soda
• Pinch of pink himalayan salt

Wet Ingredients:

• 1 1/2 c organic sweet potato puree
• 1/2 c melted coconut oil OR 1/4 c melted coconut oil + 1/4 c non-dairy milk
• 1/2 c pure maple syrup OR 1/4 c pure maple syrup + 1/4 c natural apple sauce

Additional:

• 1/3 c white chocolate chips (optional)

Directions

1. Preheat the oven to 395F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
3. Add all your wet ingredients a large bowl & mix until combined.
4. Pour your dry ingredients into your wet & mix until just combined.
5. Fold in your white choc chips.
6. Pour your batter into your loaf pan & smooth with a spoon so that it is evenly distributed.
7. Bake for 45 minutes or until a toothpick comes out clean. Enjoy!

If you’re on Instagram & make this recipe tag @thekellydiet & #thekellydiet so I can share!

 

 

Gingerbread Protein Bars

Hello Hello!!!

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like this ‘Chickpea PB Batter!’ 

And now… no it’s not Christmas season yet, but hey gingerbread is delicious so why limit when you can eat it?!

These Gingerbread Protein bars are…

• Energizing
• Metabolism boosting
• Filling
• Low in sugar
• Delicious

They’re kind of like the Cliff Gingerbread bars but way softer, yummier & healthier 🙂

• Servings: 9 bars
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 3 ripe bananas
• 3/4 c non-dairy milk
• 1/4 c blackstrap molasses

Dry Ingredients:

• 1 c organic rolled oats (gluten free if needed)
• 1/2 c coconut flour
• 2 T ground flax
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• pinch of pink himalayan salt

Directions

1. Preheat your oven to 350F. Spray an 8X8 with non-stick cooking spray & set aside.
2. Add your bananas to large mixing bowl & mash with a fork. Add in the rest of your wet ingredient & mix until combined
3. Add your dry ingredients to the bowl & whisk until combined
4. Pour batter into your pan. Bake for 30 minutes. Enjoy!

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

#FlannelSeason

Gingerbread Birthday Cookies

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

Now for some Gingerbread Birthday Cookies!

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!

• Servings: 7 Cookie Drops
• Time: 20 minutes
• Difficulty: easy
• Print

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!

 

See ya next time!

 

 

 

 

Sweet Potato Zucchini Cookies

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

Now for some sweet potato cookies!

Healthy ingredients like…

• Organic Sweet Potato Puree
• Zucchini
• Apple sauce
• Steel cut Oats
• Quinoa Flour &
• Dates

 make these cookies perfect for breakfast or a snack!

Sweet potatoes are high in many important nutrients. They contain a good amount of fiber as well as vitamin A, vitamin C, manganese and several other vitamins and minerals!

These cookies are also oil-free & sweetened only with dates!

• Servings: 7 cookies
• Time: 20 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 c steel cut oats (blended into flour)
• 1/2 c organic sweet potato puree
• 1/4 c quinoa flour
• 1/4 c no sugar added apple sauce
• 1 small zucchini, shredded
• 2 tsp cinnamon
• 1 tsp baking soda

Additional:

• 3 large dates, pitted & chopped

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set in the oven. (preheating your baking sheet will help result in crispier cookies)
2. Add all ingredients, except the dates, to a large mixing bowl & beat until combined.
3. Fold in your dates.
4. Remove baking sheet from the oven. Use an ice-cream scooper to distribute 7 scoops of batter on your silpat.
5. Flatten & smooth each with a spoon.
6. Bake for 12 minutes. Enjoy!

Now get Baking!

 

 

 

 

Ginger Apple Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Sunshine Antioxidant Breakfast Cookies!’

Now onto this ‘Ginger Apple Bread.’

This healthy dessert bread is:

• oil-free
• low in sugar
• moist
• fiber & protein packed (thanks to ingredients like quinoa flour)
• clean
• great anytime of the day
• delicious with chunks of apple and a hint of ginger!

• Servings: 9 thick slices
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c organic sweet potato puree
• 1/2 c unsweetened apple sauce
• 1/2 c non-dairy milk
• 1/3 local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 1/2 c organic sprouted spelt flour
• 1/2 c quinoa flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground ginger
• 1/4 tsp ground cloves

Additional:

• 1 medium apple, diced

Directions

1. Preheat the oven to 350F.
2. Spray a loaf pan with non-stick cooking spray & set aside.
3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
4. Add in the dry ingredients & beat until combined.
5. Fold in the diced apples.
6. Pour the entire batter into a loaf pan & smooth.
7.  Bake for about 50 minutes or until edges are crispy &  a knife inserted comes out clean.
8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

Hope everyone had an amazing weekend!

 

 

 

 

Fit Coffee Drops

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

Now for some delicious & energizing protein drops!

These cupcakes are made with coffee flour from Earthly Choices!

This unique superfood contains antioxidants, iron, fiber & protein. It also has as much caffeine as dark chocolate!

As for the rest of these Drops, they are sugar-free, oil-free, & still keeps your sweet tooth in check 🙂

• Servings: 6 Drops
• Time: 20 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 large ripe banana
• 3/4 c steal cut oats, blended into a fine flour
• 1/2 c non-dairy milk
• 1/4 c coconut flour
• 2 T coffee flour
• 2 T organic shredded coconut flakes
• 1 tsp cinnamon
• 1 tsp baking soda

Additional:

• Handful dark chocolate chips
• Organic shredded coconut flakes

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
2. Add your banana & milk to a mixing bowl & mix until banana is mashed.
3. Add in the rest of your ingredients & mix until combined.
4. Fold in your choc chips.
5. Use an ice-cream scooper to distribute 6 drops on your silpat.
6. Sprinkle the tops with additional coconut flakes.
7. Bake for 12 minutes. Enjoy!

 

Have a great rest of your week!

 

 

 

 

Zucchini Bread Cupcakes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Pink Berry Cauliflower Porridge!’

Now for some of the healthiest cupcakes you will find!

These cupcakes are made with a zucchini bread base & spread with an avocado frosting.

The only sugar in the base of the cupcakes is 1/3 c local honey. As for the frosting, just cocoa powder & 3 dates!

So if you ever wanted a cupcake for breakfast, here you go 🙂

• Servings: 9
• Time: 40 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Zucchini Bread Ingredients:

• 3 T chia seeds
• 3 T ground flax
• 3/4 c non-dairy milk
• 1/3 c local honey or pure maple syrup
• 1/2 c non-dairy yogurt (I use So-delicious unsweetened coconut yogurt)
• 1 ripe banana
• 1 zucchini, shredded
• 1/2 c organic sprouted flour
• 1/4 c coconut flour
• 2 tsp cinnamon
• 1 tsp baking soda

Frosting Ingredients:

• 1 ripe avocado
• 1/4 c non-dairy yogurt
• 2 T cocoa powder
• 3 softened & pitted dates

Directions

1. Preheat the oven to 350F.
2. Add your chia seeds, flax seeds & milk to a small bowl. Mix & set aside for at least 15 minutes.
3. Put your dates in a small bowl & cover with boiling water. Let sit to soften for at least 15 minutes.
4. Spray 9 holes of a muffin tin with non-stick cooking spray & set aside.
5. Add all your wet ingredients to a large mixing bowl & whisk until combined. Mix in your chia, flax mix when set.
6. Add in the dry ingredients & beat until combined.
7. Use an ice-cream scooper to distribute batter among your 9 muffin holes.
8.  Bake for about 25-30 minutes or until edges are slightly golden brown & a toothpick inserted comes out clean.
9. While that is baking prepare your frosting. Add all frosting ingredients to a food processor & process until combined & creamy. Refrigerate.
10. When the zucchini bread muffins are done baking, all to cool completely before frosting.
11. Frost your muffins, top with desired toppings & enjoy!

I hope everyone enjoyed the holiday!

 

 

 

 

Healthier, Carrot-Ginger Dessert Bread (Version 2)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Pizza made with Farmer’s market Veggies!’

Now onto this ‘Healthier, Carrot-Ginger Dessert Bread!’

This version, Version 2, is more sweet & moist for more of that dessert bread taste!

Coconut oil is getting a lot of debate right now, being called ‘basically poison.’ I don’t use coconut oil often & don’t eat much fat in general. So for me, I don’t think baking with it occasionally is a problem. If you feel like you would rather avoid it try using non-dairy, non-soy plain greek yogurt instead! You can replace it for the full amount or keep half the amount of coconut oil & replace the other half with the yogurt 🙂

This ‘dessert’ version is still way healthier than your average banana or zucchini bread loaded with sugar, butter, & white flour. So bake this puppy up, don’t stress, & enjoy!

Healthier Carrot- Ginger Dessert Bread

• Servings: 9 thick slices
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/2 c melted coconut oil OR non-dairy plain greek yogurt
• 1/2 local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 2 c organic sprouted spelt flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 2 c shredded or grated carrot

Directions

1. Preheat the oven to 350F.
2. Spray a loaf pan with non-stick cooking spray & set aside.
3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
4. Add in the dry ingredients & beat until combined.
5. Mix in the carrots.
6. Pour the entire batter into a loaf pan & smooth.
7.  Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.
8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

Have a great week everyone!

 

 

 

 

Carrot-Ginger Bread (Version 1)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Basil-lime Berry Bowl’!

Let’s talk about this Carrot-Ginger Bread!

I used half the batter to make 3 ‘single- serve tart shaped loaves‘ & the other half to make 3 ‘Protein Bites.’

This version, Version 1, is slightly healthier.

• I used non-dairy milk instead of coconut oil,
• 1/3 less honey,
• and chickpea flour & coconut flour instead of sprouted spelt flour.

I will post Version 2, next!

Both are wayyyy healthier than your average banana or zucchini bread filled with butter and sugar. Check out both recipes and see which one you want to make!

Carrot- Ginger Bread

• Servings: 5-10
• Time: 35 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 T flax + 2 T water (for 1 thick flax eggs)
• 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/2 c unsweetened plant-based milk of choice
• 2 T local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 c garbanzo bean flour
• 1/2 c coconut flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 2 c shredded or grated carrot

Directions

1. Preheat the oven to 350F.
2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.
5. In a large bowl, whisk together the dry ingredients.
6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
7. Fold in the carrots.

Baking options:

Option #1: Pour the entire batter into a loaf pan. Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 3-5 ‘bites’ & place on a baking sheet lined with parchment paper or a silpat. Bake the tarts for about 25 minutes & the bites for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 4 days. Enjoy!

Happy Friday!