Pumpkin Brownies (2 ways)

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

Now for some brownies!

I made two Pumpkin Brownie versions.

1) One is fluffier, lower in sugar and a good healthy option even for breakfast!

2)The other is fudgier and more dessert like.

Both are:

• 100% vegan
• Rich in nutrients from the pumpkin 
• Filling
• Protein & fiber packed
• Delicious!

You can add chocolate chips or nuts to your batter. Top these baked brownies with nut butter or non-dairy whip cream. However you like your brownies, make them your own!

Breakfast Pumpkin Brownies

• Servings: 9
• Time: 35 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:

• 1 c organic pumpkin puree
• 1 ripe banana
• 3 T raw local honey or pure maple syrup
• 1 1/2 c garbanzo bean flour
• 1/4 c raw cacao powder
• 1/2 tsp baking soda
• dash himalayan salt

Directions

1. Preheat oven to 350F.
2. Spray an 8×8 pan with olive oil spray & set aside.
3. Add all dry ingredients to a large mixing bowl & whisk
4. Add your wet ingredients to a medium sized bowl & whisk.
5. Pour your wet into dry & mix until combined.
6. Pour batter into tin & bake for 25 minutes.
7. Allow to cool before removing from pan. I ate mine drizzled with almond butter for breakfast and as a snack. Enjoy!

The more dessert like brownies I used whole wheat flour. I finally found a whole wheat flour that has just as much protein & fiber as other coconut and garbanzo bean flours! It’s Prairie Gold Whole Wheat Flour. I found it at Sprouts. It can also be bought on Amazon.

Fudgey Pumpkin Brownies

• Servings: 18
• Time: 35 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:

• 1 15 oz can organic pumpkin puree
• 1 c pure maple syrup
• 1/2 c melted coconut oil
• 1 c + 2 T whole wheat flour
• 1/3 c raw cacao powder
• 1 T pumpkin pie spice
• dash himalayan salt

Additional:

• non-dairy chocolate chips

Directions

1. Preheat oven to 350F.
2. Spray an 9×12 pan with olive oil spray & set aside.
3. Add all dry ingredients to a large mixing bowl & whisk
4. Add your wet ingredients to a medium sized bowl & whisk.
5. Pour your wet into dry & mix until combined.
6. Pour batter into tin. Sprinkle the top with a small handful of chocolate chips.
7. Bake for 25 minutes.
8. Allow to cool before removing from pan. I like them best eaten cold after refrigerated. Enjoy!

Happy Sunday!

 

 

 

Muesli Pumpkin Bread

Hello all!!!

Did everyone have a good Valentine’s Day?! I hope it was filled with love & yummy treats. I made my Valentine, ‘Vegan Chocolate Almond Butter Fudge.’ – You can find the posting on my Instagram @thekellydiet.

For Valentine’s Day dinner I want to a local vegan restaurant, Beerline Cafe, & had a four course vegan dinner. It was amazing!!!

After all the fun & food of last night I am feeling a little tired this morning. This Muesli Pumpkin Bread should be a great breakfast & snack to get me feeling energized!

Let’s get baking!

• Servings: one loaf
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 1/3 c rolled oats (gluten free if needed)
• 1/3 c muesli
• 1/4 c pea protein
• 3 T coconut flour
• 1 1/4 tsp baking powder
• 1 T pumpkin pie spice
• 1 tsp cinnamon
• pinch of pink himalayan salt
• 1 flax egg (1 T flax + 2 T water)
• 1/4 c melted coconut oil
• 1/4 c raw, local honey or pure maple syrup
• 3/4 c pure pumpkin puree
• 3/4 c unsweetened almond milk
• Small handful non-dairy choc chips

Directions

1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
3. Add all of your dry ingredients to a large mixing bowl & whisk.
4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
5. Pour wet into dry & mix until combined.
6. Fold in choc chips.
7. Pour batter into your loaf 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!

And here is a pic of my other Valentine :)))

 

Fudge Protein Pudding

So. If you have never heard of 22 Days Nutrition, I am glad that I can bring this awesome brand to your attention.

Their products are not only delicious but…

• USDA Organic
• 100% Plant-based
• Vegan
• Soy-Free
• Gluten-Free
• Made from clean & simple ingredients
• They also have a meal delivery service

I was sent a package with 4 boxes of their bars & a large container of their chocolate protein powder. The giveaway will be something similar to this. Click this link to my Instagram page to enter to win! ENTER THE FREE GIVEAWAY!!!

And so with this package I came up with this awesome recipe that I am excited to share with you & hope you try.

This Fudge Protein Pudding is…

• Thick & creamy
• Chocolatey
• Healthy
• Low calorie
• Low fat
• High fiber & protein
• Vitamin packed
• Delicious 
• Easy to make

• Servings: 2
• Time: 5 mins + chill time
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

*22 Days Nutrition Products are available at Target

Pudding:

• 1 c pumpkin puree
• 1 scoop 22 Days nutrition chocolate protein powder
• 2 T unsweetened cocoa powder
• 1/4 c unsweetened plant based milk
• 2 T pure maple syrup

Toppings:

• Chia Pudding
• Almond Butter
• 22 Days Nutrition, Peanut Butter Chocolate Chip Protein Bar

Directions

1. Add all of the Pudding ingredients to a food processor or blender.
2. Blend until combined & smooth.
3. For best flavor cover & allow pudding to chill in the refrigerator for at least 2 hours.
4. When ready to eat, add it to a bowl & assemble! – 1) Scoop some chia pudding into the bowl. 2) Chop up one protein bar & place on top. 3) Drizzle on some almond or sunflower seed butter 🙂 YUMMMM!

What would you top your pudding with?