Chocolate Chip Pumpkin Bread // Paleo & Vegan

Pumpkin & Chocolate, what could be better? Well, we figured it out…You put them both in bread form and voila you have a winner!

My friend Natalie from Feasting on Fruit, my husband Daniel Peacocke and I got together to make a bread that would bring the non-pumpkin lovers to the light! I say this because my husband is one of those, and this is a recipe that he definitely approved of!

It’s moist, FULL of flavor, and so addicting you just might attempt to eat the whole pan yourself…This coming from the girl who ate half the pan without even realizing it!

This bread is a crowd-pleaser because we also made sure not to skimp on the chocolate! So basically you can put a candle in this bread and call it cake OR slice, top with nut butter and call it breakfast!

However, you choose to enjoy it let us know!

Ingredients

2 cups cassava flour

1/2 cup almond butter

2 tsp. baking powder

1 tbsp. pumpkin pie spice

1 cup pumpkin

3/4th cup coconut sugar

1 tsp vanilla extract

1/4th tsp. salt

1/2 cup chocolate chips

Directions

Preheat your oven to 350F

Combine the wet ingredients and then add in the dry ingredients. Once combined add the chocolate chips.

Pour mixture into a greased 9x5 bread loaf pan and top with cinnamon sugar & chocolate chips!

Bake for 45-50 minutes

Let cool & enjoy!

On the Go Raspberry Baked Oatmeal

I don’t know about you, but when it comes to breakfast whatever is quickest or easiest isn’t that appealing. And with the start of school and mornings getting busier and busier I decided it was a good time to create a simple fun and delicious on the go breakfast that both you and the whole family will enjoy!

These raspberry baked oatmeal bars are a super easy option as you make them the night before, store in the fridge and serve as bars in the morning. You can use them as an on the go breakfast, snack, topping for yogurt, or even with a little vanilla ice cream for dessert!

Not to mention that if you’re giving this to little hands in the morning it’s not a crumbly dry bar so the mess in the minivan is minimal! It is also a recipe that can be tweaked to match your taste! I use raspberries in this recipe, but you could easily switch it out for blueberries, blackberries, or your favorite dried fruit!

I use chocolate chips in this recipe, but you could sub for cacao nibs! The amount of honey is also optional! I find that feeding it to little ones it’s better to keep the honey and mini-chocolate chips in, but as an adult, I don’t mind having them be a little less sweet.

SO now that we have established how awesome these bars are here is the recipe!

Ingredients

· 2 cups Oats

· 2/3rd cup chopped dates (about 5 dates)

· 1/4th cup honey

· 2 eggs

· ½ cup nut butter

· ½ cup nut milk

· ¼ cup Chia seeds

· 1/3rd cup cacao nibs or mini chocolate chips

· 1tsp baking powder

· 1 cup raspberries (I used frozen raspberries)

· Pinch of salt

· 2 tsp Cinnamon

Instructions

Pre-heat the oven to 350 F.

Mix all of the dry ingredients, including the raspberries and dates.

In a separate bowl whisk the eggs and milk together and then combine with the dry ingredients.

Add in the honey and nut butter and mix until combined.

Pour into a 9x9 pan and bake for 30-35 minutes.

Let cool, cut into squares and serve, or wrap individually for an on the go breakfast or snack!

Enjoy!

Thank you again for stopping by!

-Sonya Peacocke

Carrot Cake Pops: No bake, Gluten free & Vegan

I don’t know about you, but when it comes to desserts Carrot Cake is appreciated no matter when, but naturally with the budding of new blooms and a new excitement for fresh food Carrot cake is more then welcomed!

Recently my friend Natalie and I were trying to figure out how to spice up the traditional carrot cake recipe. Thankfully as we thought about it, my husband Daniel popped in with the ingenious idea of creating carrot cake pops!

If it’s as hot or busy it is here in Florida (hello spring break!) you’ll be happy to hear that this is a no-bake recipe! SO These perfectly delicious and healthy carrot cake pops are no-bake, Vegan, Gluten-free and FULL of flavor! Definitely a recipe to make the whole family happy! 

Ingredients  

½ cup applesauce

1/3rd cup SunButter

½ cup shredded carrots

1/4th cup maple syrup

2/3rd cup coconut flour

1 tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

1 tsp. vanilla extract

Pinch of salt

1/4th cup chopped walnuts

Glaze

3 tbsp. coconut oil

1 tbsp. SunButter

2 tbsp. maple syrup

1 tbsp. lemon juice

Shredded coconut for coating  

Directions

Combine all the wet ingredients and then add in the dry.

Roll into cake balls and let chill in the freezer for about 15 minutes while you make the glaze.  

For the glaze mix together all the ingredients, making sure that your coconut oil is melted beforehand.  

Take the cake balls out of the freezer and coat with glaze and then coconut!

Serve and Enjoy!