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
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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
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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!

 

 

 

Crustless Pumpkin Pie

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘4 ingredient, Spaghetti Squash Bowl!’

Now for some pie!

You’re hungry. You don’t want to make something that requires 1,000 ingredients you don’t own. You want something sweet but not loaded with butter & sugar. It’s fall so, pumpkin is a must. Well…. here is the perfect solution!

This Crustless Pumpkin Pie is….

• 100% vegan
• Rich in nutrients from the pumpkin 
• Lower in sugar than regular pie
• Sweet
• Filling
• Contains flax which is good for your hair & skin
• Delicious!

• Servings: 45
• Time: mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:

• 1 15 oz. can pumpkin puree
• 3/4 c non-dairy milk
• 1/3 c organic coconut sugar (I used Now Foods Official)
• 1/2 c plain, non-dairy greek yogurt (I used Ripple.)
• 3 T ground flax
• 1 T cornstarch
• 2 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg

Toppings:

• Dairy- free whipped cream

Directions

1. Preheat oven to 350F.
2. Spray a pie tin or 3 small tart tins (bottom & sides) with olive oil spray & set aside.
3. Add all ingredients to a large mixing bowl & whisk until combined.
4. Pour into tin & bake for 35-40 minutes.
5. When done baking, place pie in freezer for 20 minutes before removing from tin.
6. Top with non-dairy whip cream. I suggest keeping any leftovers covered & refrigerated. Enjoy!

Happy Baking 🙂

 

 

Chocolate PB Chickpea Blondies

This is like hummus but made into a dessert! The main ingredients are chickpeas. Added with plant-based PB protein powder & Chocolate powdered peanut butter, along with a few more ingredients, you have a healthy, peanut buttery, chocolatey, melt in your mouth dessert!

Yummm!

Now stop wasting time and get making this heavenly, guilt-free dessert!

• Servings: 3-6
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 can chickpeas (drained & rinsed)
• 1 ripe banana
• 1 scoop Plant based peanut butter protein powder (I use Orgain).
• 1/3 c powdered peanut butter
• 1 T cocoa powder
• 1/4 c raw honey or agave
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch of pink himalayan salt

Additional:

• small handful non-dairy chocolate chips

Directions

1. Preheat the oven to 350F. Spray a tart tin with non-stick cooking spray.
2. Add all of your ingredients, except for your choc chips to a food processor. Process until ingredients are fully combined & texture is smooth.
3. Stir in your choc chips.
4. Pour batter into your pan & bake for about 23-25 minutes or until edges start to golden.
5. Allow to cool before removing from pan. These taste best eaten fresh within 2 days but could refrigerate for a bit longer. Enjoy!

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

 

 

 

Chickpea Blondies

I have posted the recipe for these blondies before. The only change I made was the use of a tart tin and therefore baking time adjustment. I am reposting the recipe because I am so in love with these blondies, I make them almost once a week and I want you to fall in love with them too!

The main ingredient for these blondies are chickpeas. Chickpeas are high in fiber & protein and low in sugar & fat. By simply processing chickpeas you make a tasty & healthy flour that is versatile & can replace many flours in other recipes. Give it a try!

 

What makes these blondies awesome? They are…

• Easy & quick to make
• Healthy & clean
• Fiber & protein packed
• Low fat
• Soft 
• Melt in your mouth
• Delicioussss 🙂

Let’s get baking!

• Servings: 3-6
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 can chickpeas (drained & rinsed)
• 1 ripe banana
• 1/4 c raw honey or agave
• 1/2 c powdered peanut butter
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch of pink himalayan salt

Additional:

• 1/3 c non-dairy chocolate chips (I used chocolate & peppermint ones!)

Directions

1. Preheat the oven to 350F. Spray a tart tin with non-stick cooking spray.
2. Add all of your ingredients, except for your choc chips to a food processor. Process until ingredients are fully combined & texture is smooth.
3. Stir in your choc chips.
4. Pour batter into your pan & bake for about 23-25 minutes or until edges start to golden.
5. Allow to cool before removing from pan. These taste best eaten fresh within 2 days but could refrigerate for a bit longer. Enjoy!

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

And a pic of my dog, Batman, & his cousin Karl after a hike in Denver, because why not 🙂

 

 

Almond Butter Baked Oatmeal

My brother & his girlfriend visited this past weekend so I wanted to make some yummy & healthy snacks. We knew we were going hiking at Devil’s Lake so I wanted to bake something that we could carry on the trek. If you are ever in Wisconsin, I highly recommend a day hiking trip here 🙂

No these donuts aren’t going to taste like a Krispy Kreme. They are not fried. They don’t contain sugar, eggs, dairy milk, etc. They won’t have that insanely sweet & sugary taste or airy texture. For some you may be thinking, how sad. But for someone who is used to a plant-based diet I rejoice.

My donuts are dense, filling, healthy, & protein & fiber filled. They also won’t make you feel sluggish or sick 🙂 Bonus, they are easy to make & you only need one large bowl to combine everything.

These can also easily be made into bars if you do not own a doughnut tin. However I do recommend purchasing one because things are just more fun in a doughnut shape.

So start your day off with one of my donuts that will leave you satisfied til lunch, energized & still hit your sweet tooth.

Almond Butter Baked Donuts

• Servings: 6
• Time: 25 mins
• Difficulty: easy
• Print

Ingredients

• 2 c old-fashioned or rolled oats
• 1 large ripe banana, mashed
• 1/2 c unsweetened apple sauce
• 1/3-1/2 c almond butter
• 1/2 c unsweetened plant-based milk of choice
• 1/2 tsp Himalayan salt
• 1 tsp maple extract
• 1 tsp cinnamon
• 1 tsp baking soda
• Handful of 60% cacao or non-dairy chocolate chips

Directions

1. Preheat the oven to 350F.
2. Spray a 6 hole doughnut pan with non-stick cooking spray & set aside.
3. Add all the donut ingredients, except the choc chips, to a large bowl.
4. Mix until well combined.
5. Fold in the choc chips.
6. Distribute batter among the 6 doughnut holes*.
7. Bake for 15 minutes.
8. Allow to cool before removing from pan. Enjoy!

*If you want to make these into bars– Pour batter into an 8×8 pan & bake at 350F for 20 minutes.

Never completely forget about chocolate!

When your dog is spoiled & gets almond butter instead of peanut butter 🙂