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!

 

 

 

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 🙂

 

 

Anitoxidant Poppy Cookies

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

Now onto these cookies!

• They have are soft like a muffin but thin out like a cookie!
• Are made from only clean, natural ingredients
• Can be eaten for breakfast or a delicious snack
• Sweet enough to kill any unhealthy cravings
• Healthy enough to eat as a pre-workout snack

Antioxidant Poppy Cookies

• Servings: 6
• Time: 20 mins
• Difficulty: easy
• Print

Ingredients

Dry Ingredients:

• 1 1/2 c quick oats (gluten free if needed)
• 1/4 c coconut flour
• 2 T antioxidant powder
• 1 T chia seeds
• 1 T poppy seeds
• 1 tsp baking powder
• 1 tsp baking soda

Wet Ingredients:

• 1/2 c unsweetened apple sauce
• 1/4 c organic raw honey
• Juice from one large lemon
• 1 tsp apple cider vinegar

Directions

1. Preheat oven to 350F.
2. Line a baking sheet with a silpat or parchment paper.
3. In a large bowl add & whisk all dry ingredients.
4. Add in your wet ingredients & mix until combined.
5. Form batter into cookie shapes on your baking sheet.
6. Bake for 8-10 minutes. Enjoy!

Happy Baking 🙂

 

 

Lemon Poppyseed Pronuts (oil + sweetener free)

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chia Swirl Breakfast Bowl’ 🙂

Now as for these ‘pronuts’… protein donuts  🙂

They are:

• Refreshing
• Light but filling
• Healthy
• Clean
• Oil free
• Sweetener free
• Protein & fiber packed

You will enjoy the smells while baking these pronuts too thanks to that fresh lemon zest!

Enjoy these pronuts for breakfast, snack, or dessert!

Lemon Poppyseed Pronuts

• Servings: 6 donuts
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/2 c quick oats (gluten-free if needed)
• 1/2 c garbanzo bean flour
• 1 T flax
• 2 T poppy seeds
• 1 tsp baking soda
• 1/2 tsp baking powder
• Pinch of pink himalayan salt
• Zest from 2 lemons

Wet Ingredients:

• 1 c natural apple sauce
• 3/4 c freshly squeezed lemon juice
• Sweetener if desired*

*I didn’t use any sweetener. If you’d like to add some I’d recommend just 1/4-1/3 raw local honey or agave. If using, reduce the amount of apple sauce used by the amount of sweetener you add.

Directions

1. Preheat the oven to 350F. Spray the holes of a 6 hole donut tin or a 9 hole muffin tin with coconut oil spray & set aside.
2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
3. Add in your wet ingredients & mix until everything is combined.
4. Distribute batter evenly among your donut or muffin holes.
5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!

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

Happy Almost Friday!

 

 

Lemon Banana Muffins

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘The Hulk’ aka, Green Juice 🙂

Now as for these muffins… 🙂

They are:

• Refreshing
• Light but filling
• Healthy
• Clean
• The perfect amount of sweetness

You will enjoy the smells while baking these muffins too! That fresh lemon zest is such a wonderful smell in the kitchen 🙂

Enjoy these muffins for breakfast, snack, or dessert!

• Servings: 9 muffins
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/4 c quick oats (gluten-free if needed)
• 1/2 c coconut flour
• 1 T flax
• 1 T chia seeds
• 1 tsp baking soda
• 1/2 tsp baking powder
• Pinch of pink himalayan salt
• Zest from 2 lemons

Wet Ingredients:

• 2 ripe bananas
• 3/4 c freshly squeezed lemon juice
• 1/4 c raw local honey or agave

Directions

1. Preheat the oven to 350F. Spray a 9 holes of a muffin tin with coconut oil spray & set aside.
2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
3. Add in your wet ingredients & beat until bananas are pureed & everything is combined.
4. Use an ice cream scooper to distribute batter among your 9 muffin holes. Top with additional lemon zest.
5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!

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

I hope everyone had a good weekend!

 

 

Lemon Bread

This bread is perfecttttt! 🙂

It is:

• Refreshing
• Light but filling
• Healthy
• Clean
• Has the perfect amount of sweetness

This bread is slightly lighter than my banana bread recipe with a refreshing lemon taste!

Enjoy this bread for breakfast, a snack, or dessert!

• Servings: about 7-9 slices
• Time: 50 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/4 c quick oats (gluten-free if needed)
• 1/2 c coconut flour
• 1 tsp baking soda
• Pinch of pink himalayan salt
• Zest from 2 lemons

Wet Ingredients:

• 1 ripe banana
• 1/2 c unsweetened applesauce
• 1/2 c freshly squeezed lemon juice
• 2 flax eggs (2T flax + 6 T water)
• 1/4 c melted coconut oil
• 1/4 c raw local honey or agave

Directions

1. Preheat the oven to 350F. Spray a 9X9 pan or similar with non-stick cooking spray & set aside. (You can bake in a loaf pan would just have to adjust baked time).
2. Add flax egg ingredients to a cup. Mix & set aside for at least 5 minutes to thicken.
3. Add all your dry ingredients to a medium sized bowl & whisk to combine.
4. Add all your wet ingredients a large bowl & mix until combined.
5. Pour your dry ingredients into your wet & mix until just combined.
6. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed. Top with additional lemon zest.
7. Bake for 35 minutes or until a toothpick comes out clean & your edges are golden brown. 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 picture of my dog looking like a bunny cause well I find it funny 🙂