Pumpkin Spice and Cranberry Breakfast Cookies

Ahh…autumn.

At a staff meeting today at work, we shared our favorite things about fall.  Where do I start?  Fall is my favorite season of the year and not the least of reasons why is the food.

Who can resist the kitchen scents of autumn?

And among my favorite fall-y foods is pumpkin.  Pumpkin muffins.  Pumpkin tea.  Pumpkin pancakes. 

Yeah, I love pumpkin so much that I even posted my 8 Great Pumpkin Recipes.

This delicious pumpkin recipe is uber-healthful and full of all those awesome autumn scents…cinnamon, nutmeg, cloves and ginger.  Based on a recipe from the Preppy Paleo, I played around with the recipe to convince my sweet peas to love these pumpkin cookies as much as their mom.

Pumpkin Breakfast Cookies (Gluten-Free)

1/2 cup pumpkin puree (not pumpkin pie filling)

1/2 cup almond butter

4 tablespoons maple syrup

1 egg

1 egg white

1 teaspoon vanilla

1/2 cup coconut flour

3/4 cup flax meal

1/4 cup dried cranberries (or other dried fruit)

1 tablespoon chia seeds

1/4 cup mini-chocolate chips

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, mix the pumpkin, almond butter, maple syrup, egg and vanilla, stirring very well to incorporate all the ingredients.

In a medium bowl, combine the remaining ingredients, stirring well to fully incorporate all the ingredients.

Combine the dry ingredients into the large bowl of wet ingredients, mixing well.

Place 1 tablespoon sized balls of dough on a cookie sheet, pressing to flatten slightly.

Bake 10-12 minutes.

Makes 3 1/2 dozen cookies.

Life is sweet,

SPC

Easy Overnight Pumpkin Spice Granola (Gluten-Free/Vegan)

It's a busier than usual week here in Sweet Peaville and when life gets hectic, I love easy, go-to recipes to keep life simple.

With pumpkin food items popping up everywhere, I was inspired to use some canned pumpkin in my Easy Overnight Cinnamon Vanilla Granola to create a new taste twist.  It was a winner!  The pumpkin taste was subtle, but sweet, spicy and best of, delicious.

Easy Overnight Pumpkin Spice Granola

7 cups whole gluten-free oats (conventional oats are fine if you don't need to be GF)
1/2 cup ground flax (optional--I use it to add a nutritional boost)
1 tablespoon ground cinnamon
dash of salt
1/2 cup brown sugar
1/2 cup honey, maple syrup or agave nectar
1/4 cup vegetable or coconut oil
1/4 cup canned pumpkin puree

2 teaspoons vanilla extract

Preheat oven to 375 degrees.

In a large bowl, combine the oats and flax, then add the cinnamon, salt and brown sugar.

In a microwave safe dish pyrex combine the honey, vegetable oil, pumpkin and vanilla extract.  Mix well:

Cook on HIGH in a microwave for 1 minute and stir well:

Add to the oats and stir well:

Place on a cookie sheet lined with parchment or a Silpat liner.

Bake for 10 minutes.

Turn off the oven, but keep it closed until morning.

In the morning, remove the tray and begin to break up the granola.

Break into small pieces and place in airtight containers.

Makes about 7 cups of yummy pumpkin spice granola.

Life is sweet,

SPC

Easy Overnight Vanilla Cinnamon Granola

I love recipes like this:  simple, delicious, fast and custom-made to make my life easier.

All you do is mix together the short list of ingredients, place on a baking sheet, cook in the oven for 10 minutes, then turn the oven off and leave it be until the next morning when you will be greeted with the most heavenly smell drifting from your kitchen.

Best of all, this recipe is gluten-free (just use GF oats), nut-free and dairy free.  A recipe everyone can hopefully enjoy!

I have a wonderful fellow cook and former food blogger for sharing this idea with me.  Thank you Jill!

Easy Overnight Vanilla Cinnamon Granola

7 cups whole gluten-free oats (conventional oats are fine if you don't need to be GF)
1/2 cup ground flax (optional--I use it to add a nutritional boost)
1 tablespoon ground cinnamon
dash of salt
1/2 cup brown sugar
1/2 cup honey, maple syrup or agave nectar
1/2 cup vegetable or coconut oil
2 teaspoons vanilla extract

Preheat oven to 375 degrees.

In a large bowl, combine the oats and flax, then add the cinnamon and salt.

In a microwave safe dish, combine the brown sugar, honey, oil and vanilla, stir well and cook on HIGH for 1 minute.  Stir well and pour over the oats.

Stir well.

Place on a cookie sheet lined with parchment or a Silpat liner.

Bake for 10 minutes.

Turn off the oven, but keep it closed until morning.

In the morning, remove the tray and begin to break up the granola.

Break into small pieces and place in airtight containers.

Feel free to customize as your family desires:  we've done cranberry pecan, coconut, walnut and raisin.

Makes about 7 cups granola, at a fraction of the cost of store-bought granola (and tastes so much fresher too!)

Life is sweet,
SPC

Peach Raspberry Muffins (Gluten-Free, Dairy-Free)

We have new back-door neighbors that moved in about a year ago.  Their family has blessed us in so many ways...new kids in the neighborhood (with a trampoline!), lots of sharing of "do you have an extra egg?" and such, and a mom who loves cooking and food.

Last week they surprised us with fresh-picked raspberries.  They were literally the most gorgeous berries I'd ever seen.  Our family devoured them that very evening, but I did save a few for these muffins.

Sporting both peach bits and raspberries, these muffins are very moist.  I used a whole-grain gluten-free flour mix, but you can make these with whole-wheat flour too.  Either way, the whole grains hold up well to the moisture in the fruit.

Enjoy these within a day or two of baking, or pop them in the freezer and keep them for future snacking!

Peach Raspberry Muffins
(adapted from Gluten-Free Baking Classics)

2 cups whole-grain gluten-free flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum (omit if making with traditional flour)
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 cup soy or almond milk (use dairy milk if you don't need it to be dairy-free)
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 large peach, diced
1/4 cup raspberries

Preheat oven to 375 degrees.

In a large bowl, mix the flour, sugar, baking powder, baking soda, xanthan gum, salt and ginger.  Mix well.

In a medium bowl, combine the milk, oil, vanilla and eggs.  Combine until the eggs are fully incorporated into the other wet ingredients.

Add the wet ingredients to the dry ingredients.  Stir until just combined.

Add the peaches and raspberries.

Line a muffin tin with 12 liners.  Add the batter until each liner is about 3/4 full.

Bake 22-27 minutes or until a toothpick inserted in the middle comes out clean.

Enjoy!


Makes 12 muffins.

*The skin of the peach will turn purple during the baking, but tastes perfectly wonderful.  If this change in color bothers you, you can peel the peach before dicing and adding to the batter.

Life is sweet,
SPC

Easy Hash Brown Waffles

Did you know you can use your waffle maker to cook things other than just waffles?

Check out this recipe, which I've using regularly for weeks now.  The pictures below are of russet potatoes, but next up on our agenda, Sweet Potato Hash Brown Waffles.

Easy Hash Brown Waffles

1 large russet potato
1/2 teaspoon salt, divided use
1 egg

1/4 teaspoon ground pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder (optional)
cooking spray

Using a food processor or grater, grate the unpeeled potato and sprinkle with 1/4 teaspoon salt.  Place in a colander and allow to drain, about 10 minutes:

 

Gently press the potato against the bottom of the colander as to remove any extra moisture.

Plug in waffle maker to preheat.

In a medium bowl, combine the remaining salt, egg, pepper, paprika and onion powder:

Add the grated potato and stir to combine:

Once the waffle maker is fully preheated, spray it with cooking spray and spread the mixture evenly on the waffle maker surface:

Close and cook 13-15 minutes.  Check the waffles.  If they are fully cooked to your desired brownness, serve and enjoy!

A drizzle of ketchup makes these hash brown waffles extra delicious!

Serves 4.

Life is sweet,
SPC

Homemade Gluten Free Pancake Mix

Happy Summer Vacation!  Need a fun summer activity for you and your family?  How about some kitchen fun?

Here's an easy recipe to make homemade Gluten Free Pancake Mix.  I mixed some up before a recent family trip so we could have a fun breakfast at Grandma's house!

You can mix this up in baggies, or double or triple a batch to have on hand.  If you double or triple the batch, use approximately 2 cups of the dry mixture per the wet ingredients.

Gluten Free Pancake Mix

2 cups gluten-free flour (or use 1 1/2 cups brown rice flour and 1/2 cup potato starch)
3 tablespoons white sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon

In a large bowl mix the flour:

Add the sugar, salt, baking powder, baking soda and ground cinnamon:

Stir well with a whisk:

Fill a plastic zipped bag with the mix and write the remaining ingredients on front:

Once you are ready to use, you will need:

1 cup butter milk  
-OR-
1 cup milk (dairy, soy, rice or almond) mixed with 1 tablespoon lemon juice or apple cider vinegar

2 large eggs
2 tablespoons oil
1 teaspoon vanilla extract

Combine the liquid in ingredients in a large bowl, stirring well to fully combine.  Add the entire pancake mix.  Stir until just combined.

Let sit for 3-4 minutes.

Preheat a griddle or large saute pan over medium heat.

Pour enough to make a 4 inch round pancake.  Cook until bubbles begin to form on top.  Flip and cook another 1-2 minutes.

Makes 24 - 4 inch pancakes.



Life is sweet,
SPC

Vegan Creamy Quinoa Breakfast "Oatmeal"

We love oatmeal and all the millions of ways you can dress it up, mix it up and eat it up.  Did you know you can do the same thing with quinoa?  Yes, quinoa (KEEN-wah): the super grain, the full-complete-protein, the tasty alternative to oatmeal.

Quinoa, it's what's for breakfast.

Vegan Creamy Quinoa Breakfast "Oatmeal"

3/4 cup quinoa
2 cups vanilla almond or soy milk (can use dairy milk if "vegan" is not important to you)
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract (use a full teaspoon if using non-vanilla milk)

pinch of salt
1-2 tablespoons maple syrup (optional--can replace with fruit)

Rinse the quinoa well in a fine sieve.  This removes the outer germ and makes the quinoa much tastier.

In a medium sauce pan, bring the milk, cinnamon, vanilla and salt to a boil.  Add the rinsed quinoa.  Reduce to a simmer.  Cover and allow to simmer for 10 minutes.

Remove lid, stir and continue to simmer until desired creaminess is reached--remember, this is a creamy quinoa, so not all the liquid will be absorbed, but you don't want the quinoa to be undercooked, so give a spoonful (cool it off first!) a quick taste to see what you think.  You probably will want to simmer an additional 2-5 minutes.

Add the maple syrup, if desired.

Serves 2-3 as a hearty breakfast.

Need some inspiration on how to jazz it up?  Here are our favorite combinations:

Almond and Apricot Creamy Quinoa Breakfast:  add a small handful of slivered almonds and sliced dried apricots.

Apple and Raisin Creamy Quinoa Breakfast:  dice up half an apple and add some raisins.

Chai Tea Creamy Quinoa Breakfast:  while the quinoa is simmering uncovered, add a decaffeinated Chai tea bag to allow the Chai flavors to steep.  Add any desired fruit.

Pumpkin Spice Creamy Quinoa Breakfast:  add a pinch of nutmeg and ginger, 1/4 teaspoon ground cloves and 1/2 cup pumpkin puree.

Blueberry Walnut Quinoa Breakfast:  add 1/2 cup blueberries and a small handful of chopped walnuts.

Pineapple Ginger Quinoa Breakfast:  add minced fresh ginger to taste (or ground ginger) and 1/2 cup chopped pineapple.

What will be your favorite?

Life is sweet,
SPC

Rockin' Shamrock Shake Smoothie

I love seasonal food and eating special things on special holidays, but since I don't really love things like sodium benzoate, polysorbate 80, and food dyes...or rather, I have no idea what these things really are or what they do inside my body...I'll pass on the quintessential March drink:  The Shamrock Shake.

So here's a more natural take on a minty seasonal drink:  my Rockin' Shamrock Shake Smoothie.  Instead of artificial colors, flavors and preservatives, this Shamrock drink uses real, fresh green fruits and vegetables to create a special, minty, morning treat.

Side note:  if you've tried to convince your kids to drink green smoothies, this smoothie might be just the ticket.  The mintiness is so delicious, I honestly couldn't believe how good this tastes!!

Rockin' Shamrock Shake Smoothie

2 medium kiwi
1 large or 2 small bananas
2 clementines, chopped
1/2 cup frozen chopped spinach
2-3 cups vanilla almond milk
1-2 drops peppermint essential oil -OR- 1/2-1 teaspoon peppermint extract
optional:  2-3 tablespoons sweetener (agave works great)

Combine all ingredients except sweetener in a blender.  Process.  Scrape sides, process again until very smooth.

Taste and add sweetener if desired.

Makes 2 - 12 oz smoothies.

**If you want to make it even more special, a little dollop or Greek yogurt or whipped cream and a raspberry make it look pretty sweet.**

Life is sweet,
SPC

Carrot Cake Pancakes (Vegan and Gluten-Free)

I'm always looking for new ways to jazz up our breakfast, to give the boys a little bit of extra nutrition before their day begins...and these pancakes hit a home run in our house!

To streamline your morning, you can either mix the batter the night prior, or at least measure out the dry and wet ingredients, and then mix them in the morning.

Whole grains, a vegetable and fruit are all in this recipe...all without dairy or eggs and we used gluten-free flour (regular flour is fine too).

Carrot Cake Pancakes (Vegan and Gluten-Free)

Dry Ingredients:
1 cup oat flour (grind oats in a food processor or coffee grinder)
1 cup gluten-free flour (we use Bob's Red Mill)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup dried unsweetened coconut (optional)

Wet ingredients:
2 medium carrots, shredded
1/2 cup unsweetened applesauce, or 1/2 cup shredded apple
2 teaspoon vanilla
2 tablespoons oil (coconut or vegetable)
1 1/2 cups milk (almond, soy or coconut)
1 tablespoon apple cider vinegar
1/4 cup honey or agave or maple syrup

Optional toppings:
Maple Syrup
Walnuts, Pecans or Sliced Almonds
Dried Coconut
Fresh Fruit

In a large bowl, mix the dry ingredients.  Stir well.

In a medium bowl, mix the wet ingredients.  Stir well and add to the dry ingredients.  Mix until just fully combined.

In a large skillet over medium heat, add a teaspoon of oil or a bit of cooking spray.  Add 1/3 cup batter at a time.  Cook until the edges look set, about 3 minutes.  Flip and cook another 2-3 minutes.

Top with desired toppings!

Makes 12 large pancakes.

Life is sweet,
SPC

Strawberry Coconut Breakfast Bites (Vegan and Gluten-Free)

R and G love our Oatmeal, Apple and Flax Breakfast Cookies, and I love that they can be made ahead and ready for busy mornings.  Except that I don't call them "cookies" to the boys, I don't want to set that precedent!

I was hankering for a new breakfast recipe, and I happened to have strawberries and coconut on hand.  I found inspiration with this recipe from tasty-yummies.com and decided to give it some Sweet Pea twists. 

The result? 

A nutritious, low-added sugar, whole-grain, gluten-free and vegan breakfast bite that the boys l-o-v-e.  That makes for one happy mom.

Strawberry Coconut Breakfast Bites (Vegan and Gluten-Free)

2 cups gluten-free whole oats
1/4 cup oat flour (or any GF flour)--to make oat flour, process oats in coffee grinder or food processor
1 teaspoon baking powder
1/2 cup unsweetened coconut flakes
1/4 cup ground flax seed
1/2 cup roasted almonds, ground
1 cup unsweetened applesauce
1/4 cup agave nectar or maple syrup
1 teaspoon vanilla extract
2 tablespoons coconut oil (or vegetable oil)
1 cup diced strawberries

Preheat oven to 375 degrees.

In a large bowl, mix the oats, flour, baking powder, coconut and flax. 

Take the almonds and chop them well with a large knife until they go from looking like this:

To this:

Alternatively, you can also process the nuts in the coffee grinder or food processor.

Add the nuts to the oat mixture and stir well.

In a separate bowl, combine the apple sauce, agave, vanilla, coconut oil and strawberries.  Mix well and combine with the oats.

Let the oat mixture sit for 5-10 minutes to allow the oats to absorb the extra moisture.

Place small mounds on a cookie sheet:

 

The batter may be a bit crumbly, but the cookies will bake up just fine.

Bake for 15-20 minutes, or until the edges are slightly browned.

 

Makes 2 - 2 1/2 dozen breakfast bites.

Life is sweet,

SPC

Hello Sunshine! (Mango, Ginger, Clementine and...Broccoli) Smoothie

Today's a transition day--back to school for R and G, back to a full work week for the first time in three weeks for SPH and back to my mommy routine for me!

With a busy day before us, how did I power up this morning?  With my new favorite smoothie, named after today's abundant sunshine, please meet my:


Hello Sunshine! Smoothie...

Here's the cool part--besides just sweet clementines and mango, there is also a secret power-food ingredient in this glass too.  Wanna guess?

Yes, broccoli!  But if you try to make a smoothie out of the florets, you'll end up with a green, sort of gritty (unless you have a super blender) not-so-smooth, smoothie.

Instead of using the florets, use the part of the broccoli you probably aren't accustomed to eating, the inner stalk.

Loaded with the same nutrients as the rest of the broccoli, you can use the inner, soft part of the stalk to power-up your smoothie without tasting like, well, as broccoli smoothie.

Simply cut off the florets and then slice off the tough sides of the stalk like so:

Then get ready to dice up the stalk:

 Keep dicing until you have about 1/2 cup:

 Ok, now you're ready to put it all together:

Hello Sunshine! Smoothie

1 cup diced mango (buy it frozen to make it easy)
1/2 - 3/4 cup raw diced broccoli stalk
3 large or 6 small clementines, peeled and sliced
1 inch piece of ginger, diced
enough milk (almond, soy, dairy, coconut or rice) to measure about 4 cups (with the fruit too)

Combine all the ingredients (if you aren't a ginger fan, you can omit it, but it is super tasty if you'll give it a try!). 

 Blend well. Add more milk, if necessary, to reach the desired consistency.

 Makes enough for 2 - 16oz smoothies, one for today, one for tomorrow or later in the week!

 

Use an extra jar store it for the next day!

Life is sweet,

SPC