Mon Tue Wed Thu Pumpkin Pie Baked Oatmeal Pumpkin Pie Overnight Pumpkin Oats Pie Protein Smoothie Monster Breakfast Cookies Breakfast Pumpkin Pie Tarts with Coconut PumpkinWhipped Spice Granola Cream Pumpkin Spice Latte Snack 1 Pumpkin Mac n' CheeseSpider Web Pumpkin Soup Pumpkin Hummus Cinnamon Toast Crunch Pumpkin Seeds Pumpkin Tahini Energy Balls Pumpkin Breakfast Cookies Pumpkin Loaf Brownie Batter Protein Balls Lunch Snack 2 Scalloped Sweet Potatoes Bison Pumpkin Chili Dinner Roasted Butternut Squash Harvest Bowl
Pumpkin Recipes Fruits 4 Banana 3/4 Lemon Vegetables 4 cups Butternut Squash 2 Carrot 4 cups Coleslaw Mix Bread, Fish, Meat & Cheese 1 lb Ground Bison 4 Garlic 1 1/2 tsps Ginger 8 cups Kale Leaves 2 Sweet Potato 1 tbsp Thyme 1 1/4 Yellow Onion Breakfast 1/2 cup Almond Butter 2 1/4 cups Maple Syrup 1/2 cup Organic Coffee 1/3 cup Pumpkin Seed Butter Boxed & Canned 2 cups Black Beans 2 cups Brown Rice Macaroni 1 cup Chickpeas 1 cup Crushed Tomatoes 3 1/4 cups Organic Coconut Milk 2 cups Organic Vegetable Broth 3/4 cup Quinoa Condiments & Oils 1 tbsp Balsamic Vinegar 1/4 cup Black Olives 1 1/4 cups Coconut Oil 1 1/2 tsps Dijon Mustard 1/3 cup Extra Virgin Olive Oil 3/4 cup Sunflower Seed Butter 1/4 cup Tahini Seeds, Nuts & Spices 1 cup Almonds 1/4 tsp Black Pepper 1 cup Cashews 2 tbsps Chia Seeds 2 tbsps Chili Powder 3 tbsps Cinnamon 1 tbsp Cumin Baking 1 1/4 cups Almond Flour 3 1/2 tbsps Arrowroot Powder 2 2/3 tsps Baking Powder 1 tbsp Cacao Powder 3/4 cup Coconut Flour 1/2 cup Dried Unsweetened Cranberries 1/3 cup Nutritional Yeast Cold 9 Egg 7 1/2 cups Unsweetened Almond Milk
2 1/2 tsps Garlic Powder 1/2 cup Ground Flax Seed 1 tsp Ground Ginger 1 tsp Ground Sage 2 tsps Nutmeg 1 tsp Paprika 1/2 cup Pecans 2 1/2 cups Pumpkin Seeds 1 2/3 tbsps Sea Salt 10 1/4 cups Oats 1/2 cup Organic Dark Chocolate Chips 2/3 cup Organic Raisins 1 1/3 cups Pitted Dates 3 1/3 tbsps Pumpkin Pie Spice 14 2/3 cups Pureed Pumpkin 1/4 cup Raw Honey 1 1/8 tbsps Vanilla Extract Sea Salt & Black Pepper 1/4 cup Sesame Seeds 1/2 cup Sunflower Seeds 1 cup Walnuts Other 1/2 cup Chocolate Protein Powder 1/2 cup Vanilla Protein Powder 2 1/4 cups Water
Pumpkin Mac n' Cheese 9 ingredients 20 minutes 4 servings 1. Bring a large pot of water to a boil and cook brown rice macaroni as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking. 2. Meanwhile, heat milk in a saucepan over medium heat. Once the milk is steaming, whisk in the arrowroot until all clumps are gone. 3. Add the remaining ingredients and whisk until thoroughly combined. Turn down to low heat and cook until the sauce has thickened, about 5-6 minutes. 4. Pour the pumpkin sauce over the macaroni and mix well. Divide into bowls and enjoy! Leftovers Store in an air-tight container in the fridge for up to 5 days. 2 cups Brown Rice Macaroni (dry) 1 cup Unsweetened Almond Milk 1 tbsp Arrowroot Powder 1 tsp Garlic Powder 1/3 cup Nutritional Yeast 1 1/2 tsps Dijon Mustard 1 cup Pureed Pumpkin 1 tbsp Maple Syrup Sea Salt & Black Pepper (to taste) Spice Lover Add chili flakes, hot sauce, paprika, cayenne, oregano and/or rosemary. More Protein Add cooked diced chicken, chickpeas or lentils. More Vegetables Add wilted spinach, kale and/or sauteed mushrooms.
Bison Pumpkin Chili 13 ingredients 30 minutes 4 servings 1. Heat olive oil in a large skillet over medium-high heat. Add the ground bison, onion and garlic, and saute for about 5 to 7 minutes, or until the meat is cooked through. Drain off the fat. 2. Add the chili powder, cumin and paprika. Stir about 1 minute, until fragrant. Add crushed tomatoes, pumpkin, water, maple syrup and salt. Let simmer about 10 minutes. 3. Divide coleslaw into bowls. Top with chili and enjoy! Optional Garnish with toasted tortillas, chopped green onion, avocado, Toppings jalapeno slices, cheddar cheese or greek yogurt. More Veggies Add bell peppers, corn, peas or any leftovers on hand. Stir in spinach, kale or watercress just before serving. No Bison Use extra lean ground beef, chicken, turkey, lamb or venison. Vegan or Use mixed beans and/or tofu instead of ground meat. Vegetarian 1 tbsp Extra Virgin Olive Oil 1 lb Ground Bison 1 Yellow Onion (diced) 2 tbsps Chili Powder 1 tbsp Cumin 1 tsp Paprika 1 cup Crushed Tomatoes 1 cup Pureed Pumpkin 1 cup Water 1 1/2 tsps Maple Syrup 1 tsp Sea Salt 4 cups Coleslaw Mix 3 Garlic (cloves, minced) Leftovers Refrigerate in an air-tight container for 3 to 5 days or freeze up to 2 months.
Pumpkin Spice Granola 10 ingredients 40 minutes 12 servings 1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. 2. Mix the oats, walnuts, pumpkin seeds, ground flax seed, sea salt, pumpkin pie spice and cinnamon together in a large bowl. Stir well to mix. 3. In a pot, combine the coconut oil, maple syrup and pureed pumpkin. Place over medium-low heat and whisk until all ingredients are well distributed and it is warmed through (about 2 to 5 minutes). Pour it over the dry ingredients and mix with a spatula. Spread across the baking sheet and bake for 25 to 30 minutes, or until golden brown. Rotate the pan at the halfway point. (Note: Don't stir as this will break up the clusters.) 4. Remove the granola from the oven and let cool completely. It may seem wet, but it will crisp up as it cools. 5. Divide into bowls or store sealed in a jar until ready to use. Enjoy! 3 cups Oats (rolled) 1/4 tsp Sea Salt 1/2 tsp Cinnamon 1/4 cup Coconut Oil 1/3 cup Maple Syrup 1 cup Walnuts (chopped) 1/2 cup Pumpkin Seeds 1/4 cup Ground Flax Seed 3/4 tsp Pumpkin Pie Spice 1/3 cup Pureed Pumpkin Leftovers Stores well in an airtight container up to a week. Freezes well for longer. No Walnuts Use pecans or slivered almonds instead. Nut-Free Skip the nuts and add extra pumpkin seeds. Serve it With Oatmeal, yogurt, almond milk and/or chopped apples with cinnamon. Optional Add- Ins Raisins, dried cranberries, berries or coconut flakes.
Brownie Batter Protein Balls 7 ingredients 40 minutes 6 servings 1. Line a baking sheet with parchment paper. 2. Combine dates, black beans, chocolate protein powder, pumpkin seed butter, sea salt, and cacao powder in the bowl of your food processor. Process until smooth, scraping down the sides as necessary. 3. Roll the dough into 1-inch balls and place on the covered baking sheet. You should have about 3 balls per serving. 4. To make the optional chocolate drizzle: melt the chocolate chips in a double boiler and drizzle over balls. 5. Refrigerate at least 1 hour to set. Enjoy! 1/3 cup Pitted Dates (packed) 2 cups Black Beans (cooked) 1/3 cup Pumpkin Seed Butter 1/2 tsp Sea Salt 1 tbsp Cacao Powder 1/2 cup Chocolate Protein Powder 1/2 cup Organic Dark Chocolate Chips (optional) Serving Size Nutrition information is calculated based on 3 balls per serving. Storage Store in an airtight container in the fridge up to 1 week, or in the freezer for up to 1 month. No Pumpkin Seed Butter Use tahini, sunflower butter, almond butter or peanut butter instead. Preferred Protein Powder This recipe was developed and tested using Genuine Health Vegan Fermented Protein Powder in Chocolate. For best results, use this or a plant-based protein powder.
Pumpkin Tahini Energy Balls 7 ingredients 15 minutes 15 servings 1. In a medium sized mixing bowl, combine the coconut flour, coconut oil and pureed pumpkin. Mix thoroughly. 2. Add tahini, maple syrup and cinnamon. Continue to mix until well combined. The mixture should be very doughy and stiff. 3. Roll dough into small balls. Pour sesame seeds onto a small plate and roll each ball in the seeds to coat. 4. Cover and store in the fridge up to 5 days, or the freezer for a month. 1/2 cup Coconut Flour (Bob's Red Mill) 2 tbsps Coconut Oil (melted) 1/2 cup Pureed Pumpkin 1/4 cup Tahini 3 tbsps Maple Syrup 2 tsps Cinnamon 1/4 cup Sesame Seeds No Tahini Use any type of nut or seed butter. No Sesame Seeds Best Results Roll them in crushed pumpkin seeds or hemp seeds instead. This recipe was developed and tested using Bob's Red Mill coconut flour. Results may vary with other brands.
Cinnamon Toast Crunch Pumpkin Seeds 5 ingredients 50 minutes 2 servings 1. Preheat oven to 300 and line a baking sheet with parchment paper. 2. Add all ingredients to a mixing bowl and mix well. Spread seeds across the baking sheet. Place in the oven and bake for 40-50 minutes or until golden brown. Stir at the halfway point. 3. Remove pumpkin seeds from the oven and let cool. Break into pieces and enjoy! 1/2 cup Pumpkin Seeds (rinsed and dried) 1 1/2 tsps Extra Virgin Olive Oil 1 tbsp Maple Syrup 1/4 tsp Sea Salt 1/4 tsp Cinnamon Best Results This recipe was created and tested using fresh pumpkin seeds. It is a great one to whip up with leftovers seeds from any type of squash. No Fresh Seeds Use store-bought pumpkin seeds instead. Since they have already been dried, cut the time in the oven down to 30 minutes. Storage Once completely cooled, store in an air-tight container at room temperature.
Pumpkin Pie Baked Oatmeal 11 ingredients 45 minutes 6 servings 1. Preheat oven to 375F. Grease a baking dish with a little coconut oil. (Use a 9 x 13 inch dish for 6 servings.) 2. In a large bowl, whisk together the pumpkin, eggs, maple syrup, pumpkin pie spice, vanilla, baking powder, salt and milk until smooth. Stir the oats and ground flax into the pumpkin mixture. Pour into the baking dish and sprinkle pumpkin seeds over top. 3. Bake in the preheated oven for 40 minutes or until the centre feels set and the edges are slightly golden. Storage Store covered in the fridge up to 4-5 days, or freeze in individual portions for easy grab-and-go breakfasts down the road. 2 cups Pureed Pumpkin 2 Egg 1/2 cup Maple Syrup 1 tsp Vanilla Extract 3/4 tsp Baking Powder 1/2 tsp Sea Salt 1/4 cup Pumpkin Seeds 1 tbsp Pumpkin Pie Spice 1 cup Unsweetened Almond Milk 2 1/2 cups Oats (rolled or quick) 1/4 cup Ground Flax Seed
Roasted Butternut Squash Harvest Bowl 9 ingredients 40 minutes 4 servings 1. Preheat oven to 420 degrees F and line a baking sheet with parchment paper. Toss the butternut squash in half the olive oil and spread across the sheet. Bake in the oven for 20 to 25 minutes, or until lightly browned. 2. Combine the quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer. Cover with a lid and let simmer for 12 to 15 minutes, or until all water is absorbed. Fluff with a fork and set aside. 3. Heat remaining olive oil in a large skillet over medium-low heat. Add kale and saute until wilted (about 3-5 minutes). Turn off the heat. 4. Add the quinoa, roasted butternut squash and balsamic vinegar to the skillet then toss until well mixed. Season with sea salt and black pepper to taste. 5. Divide into bowls and top with pumpkin seeds and dried cranberries. Enjoy! No Butternut Use sweet potato, carrots or beets instead. Squash 4 cups Butternut Squash (diced into cubes) 2 tbsps Extra Virgin Olive Oil (divided) 3/4 cup Quinoa (uncooked) 1 1/4 cups Water 8 cups Kale Leaves (finely chopped) 1 tbsp Balsamic Vinegar Sea Salt & Black Pepper (to taste) 1/2 cup Pumpkin Seeds 1/2 cup Dried Unsweetened Cranberries Save Time Use frozen bagged butternut squash. Leftovers Keeps well in the fridge up to 3-4 days. Extra Flavour Toss the butternut squash in cinnamon before roasting.
Pumpkin Pie Overnight Oats 7 ingredients 8 hours 4 servings 1. In a large bowl, combine the oats, almond milk, pumpkin puree, chia seeds, maple syrup and pumpkin pie spice. Mix well. Cover and store in the fridge overnight or until set. 2. Once set, divide into jars and top with toasted pecans. Enjoy cold or warm in the microwave for a minute before eating. No Pumpkin Use cinnamon instead. Pie Spice No Pecans Use any type of crushed nuts or hemp seeds instead. 2 cups Oats (quick or traditional) 2 cups Pureed Pumpkin 2 tbsps Chia Seeds 1/4 cup Maple Syrup 1 tbsp Pumpkin Pie Spice 1/2 cup Pecans (toasted and 2 cups Unsweetened Almond Milk chopped)
Pumpkin Pie Protein Smoothie 6 ingredients 10 minutes 2 servings 1. Combine all ingredients together in a blender and blend very well until smooth. Pour into glasses and enjoy! No Pumpkin Use cinnamon instead. Pie Spice Toppings Sprinkle with extra cinnamon or pumpkin spice if desired, and top with raw pumpkin seeds if you like some crunch. 2 cups Unsweetened Almond Milk 1 cup Pureed Pumpkin 2 Banana (frozen) 1 tsp Vanilla Extract 1 tsp Pumpkin Pie Spice 1/2 cup Vanilla Protein Powder
Spider Web Pumpkin Soup 11 ingredients 20 minutes 4 servings 1. In a large pot, heat coconut oil over medium heat. Stir in pumpkin, broth, almond milk, ginger, sage, maple syrup, salt and pepper. 2. Bring to a boil and let simmer for about 10 minutes. Divide the pumpkin soup into separate bowls. 3. Meanwhile, slice your black olives and set aside for garnish. 4. Put the coconut milk into a squeeze bottle and draw a spiral in each bowl of soup. Use a toothpick to draw straight lines from the center of each spiral to the outer edges. 5. Garnish soup with olive slices in the form of spiders. Enjoy! No Coconut Use Greek yogurt. Milk No Squeeze Place coconut milk in one end of a small plastic sandwich bag and Bottle make a very small cut in the corner. Gently squeeze the milk out of the bag to draw your spiderwebs. 2 tbsps Coconut Oil 1/2 tsp Sea Salt 2 1/4 cups Pureed Pumpkin 2 cups Organic Vegetable Broth 1/2 cup Unsweetened Almond Milk 1 tsp Ground Ginger 1 tsp Ground Sage 1 1/2 tsps Maple Syrup 1/4 tsp Black Pepper 1/4 cup Organic Coconut Milk (optional) 1/4 cup Black Olives (pitted and sliced) Storage Store in the fridge up to 3-4 days or freezer up to 6 months in an air-tight container. If storing in mason jars, use wide-mouth jars and leave at least 1 inch of space at the top to allow the fluid to expand. Serve it With Toasted organic bread and our Grilled Cherry Salad.
Pumpkin Hummus 6 ingredients 10 minutes 2 servings 1. Add all ingredients together in a food processor. Blend until a creamy consistency forms. Enjoy! Make it Spicy Add chili powder, cayenne pepper or chili flakes. Extra Top with a drizzle of olive oil, cinnamon, cayenne pepper, pumpkin Toppings seeds or hemp seeds. Serve it With Veggie sticks, brown rice tortilla chips, on a salad, in a wrap or as a sandwich spread! 1/4 cup Pureed Pumpkin 1 cup Chickpeas (cooked, drained and rinsed) 1 Garlic (clove) 1/4 tsp Sea Salt 1/4 Lemon (juiced) 2 tbsps Extra Virgin Olive Oil Storage Store in an air-tight container in the fridge up to 3-5 days, or in the freezer up to 6 months.
Pumpkin Spice Latte 6 ingredients 10 minutes 1 serving 1. Brew your coffee and set aside. 2. In a saucepan over medium heat, stir the pumpkin, maple syrup and pumpkin pie spice until combined. Slowly whisk in almond milk. Bring mixture to a low simmer, stirring occasionally and remove from heat. Stir in vanilla extract. 3. Transfer milk mixture to a blender and pulse several times until foamy and frothy. (You can also use a hand-held immersion blender instead.) 4. Add milk mixture to your hot coffee. You may want to use a spoon to gently hold back the frothy top layer while pouring. Top your latte with this remaining froth. 1/2 cup Organic Coffee 1 1/2 tbsps Maple Syrup 1/2 tsp Vanilla Extract 2 tbsps Pureed Pumpkin 1/2 tsp Pumpkin Pie Spice 3/4 cup Unsweetened Almond Milk 5. Top with a dollop of homemade organic whipped cream or coconut whipped cream (optional) and sprinkle with additional pumpkin pie spice. Enjoy! No Almond Milk No Blender Use coconut milk instead. Whisk vigorously by hand when the milk mixture starts to simmer on the stove. FYI, this will not create the same froth as a blender or immersion blender but still tasty! Pumpkin Lover Homemade Pumpkin Spice Add an extra 1 tbsp of pureed pumpkin per serving. Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger and 1 tbsp ground allspice. Store in an air-tight container. Caffiene Free Replace coffee with additional almond milk.
Pumpkin Loaf 12 ingredients 1 hour 12 servings 1. Preheat oven to 350. Lightly grease a loaf pan or line it with parchment paper. 2. In a food processor, combine your eggs, sunflower seed butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy. (Note: You can also mix by hand if you prefer.) 3. Add the coconut flour, cinnamon, nutmeg, baking powder, ginger and sea salt. Blend again until smooth. 4. Transfer the batter into the loaf pan. Bake for 40 to 45 minutes. (You can test if it is done by inserting a toothpick. It will come out clean when the loaf is finished.) 5. Remove the loaf from the oven and allow to cool in the pan for at least 15 minutes. Remove from the pan and let cool entirely before slicing. Enjoy! Storage Store in an airtight container in the fridge for 4 to 5 days. If not eating right away, wrap and store in the freezer. 3 Egg 3/4 cup Sunflower Seed Butter 1/3 cup Maple Syrup 1/2 cup Pureed Pumpkin 3 tbsps Coconut Oil 1/2 Lemon (juiced) 1/4 cup Coconut Flour 2 tsps Cinnamon 1 tsp Nutmeg 1/3 tsp Baking Powder 1 1/2 tsps Ginger (grated) 1/4 tsp Sea Salt Muffins Bake in a muffin tin instead of a loaf pan. Baking time will decrease to 30 to 40 minutes. Make it Sweet Stir in a handful of dark organic chocolate chips to the batter before baking. Serve it With A cup of herbal tea or our Pumpkin Spice Latte.
Pumpkin Pie Tarts with Coconut Whipped Cream 13 ingredients 2 hours 12 servings 1. Pulse the almonds and cashews in a food processor. Add egg, 3/4 of the coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 the sea salt until a crumbly dough forms. 2. Preheat oven to 350 and line a muffin tray with parchment cups. 3. Lay a piece of parchment paper on the counter. Place your dough onto the parchment and pat into a ball. 4. Place another sheet of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to 2-3 mm thickness and cut using a (3.5-inch) cookie cutter. Repeat until all the dough is used up. 5. Gently press each cut-out into a parchment cup to form the crust. Set aside. 6. Make your pumpkin filling by combining pureed pumpkin, the remaining 4/5 of maple syrup, almond milk, the remaining 1/4 of melted coconut oil, arrowroot powder, pumpkin pie spice and the remaining 1/2 of the sea salt. Spoon pumpkin filling into each tart. 7. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerate at least 6 hours or overnight for a firmer filling. 8. In the meantime, make the coconut whipped cream. Scrape the coconut cream from the top of the can into a large mixing bowl. The cream should have separated from the coconut juice after being refrigerated. 1 cup Almonds 1 cup Cashews 1 Egg 1/4 cup Coconut Oil (melted and divided) 1/3 cup Maple Syrup (divided) 1 tsp Vanilla Extract 1 tsp Cinnamon 1/2 tsp Sea Salt 2 1/4 cups Pureed Pumpkin 2 1/2 tbsps Arrowroot Powder 2 tsps Pumpkin Pie Spice 1/3 cup Unsweetened Almond Milk 1 1/2 cups Organic Coconut Milk (full fat, refrigerated overnight) 9. Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes. Place in fridge until ready to use. (Note: it will not be as stiff as dairy whipped cream.) 10. When ready to serve, add a dollop of coconut whipped cream to each pumpkin pie tart. Enjoy!
No Arrowroot Powder Homemade Pumpkin Pie Spice Pumpkin Pie Squares Use tapioca flour instead. Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger and 1 tbsp ground allspice. Store in an air-tight container. Press dough evenly into a parchment-lined rectangular baking dish. Spread pumpkin filling evenly across the crust. Bake for 45 min. Let cool and/or refrigerate 6+ hours. Slice into squares and top with coconut whipped cream when ready to serve.
Scalloped Sweet Potatoes 9 ingredients 1 hour 6 servings 1. Peel and slice sweet potatoes to approximately 1/8-inch thick or use a mandoline. Thinly slice the onions and set aside. 2. Grease baking dish with a bit of coconut oil. (Note: We use a 9x9 baking dish for 6 servings.) 3. Create overlapping layers of the sweet potato slices in the dish and sprinkle the onions between each layer. Continue until all sweet potato and onion is used up. 4. Preheat oven to 400. 5. In a saucepan, heat coconut oil on medium heat. When melted, add almond flour and whisk for 1-2 min. 6. Add coconut milk, pumpkin, garlic powder, thyme and salt. Whisk until combined and warm, about 5 minutes. 2 Sweet Potato 1/4 Yellow Onion (thinly sliced) 2 tbsps Coconut Oil 3/4 tsp Sea Salt 1/4 cup Almond Flour 1 1/2 cups Organic Coconut Milk 1 1/2 tsps Garlic Powder 1 tbsp Thyme (stems removed) 2/3 cup Pureed Pumpkin 7. Pour the sauce over the sweet potatoes. Top with any leftover sprigs of thyme or a dash of dried thyme. 8. Bake in the oven for 40-45 minutes, uncovered, until sweet potatoes are cooked through. Enjoy! More Protein Add pureed chickpeas to the sauce, or top with diced chicken. Make it Spicy Add chilli flakes or cayenne pepper. Make Veggies Add layers of spinach and mushrooms.
Pumpkin Breakfast Cookies 14 ingredients 45 minutes 8 servings 1. Preheat oven to 350 and line a baking sheet with parchment paper. 2. Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine. 3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine. 4. Add dry ingredients in with the wet and mix well until a dough-like consistency forms. 5. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.) 6. Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy! Make it Add in a handful of dark organic chocolate chips. Sweeter Vegan Use maple syrup instead of honey and a chia egg instead of an egg. 1 1/4 cups Oats (quick or rolled) 1 1/2 tsps Ground Flax Seed 2 tsps Cinnamon 1 tsp Nutmeg 1/4 tsp Sea Salt 1 1/2 tsps Baking Powder 1/2 cup Pumpkin Seeds 1/2 cup Sunflower Seeds 1 Egg 3/4 cup Pureed Pumpkin 1/4 cup Raw Honey 1 tbsp Coconut Oil (melted) 1 Carrot (grated) 1 cup Pitted Dates (chopped) Storage Store in the freezer in a zip-loc bag up to 1 month.
Monster Breakfast Cookies 11 ingredients 40 minutes 12 servings 1. Preheat oven to 350. 2. In one mixing bowl, combine mashed banana, eggs, grated carrot, almond butter, coconut oil and maple syrup. Mix well. 3. In another bowl, mix together oats, almond flour, pumpkin seeds, raisins and cinnamon. 4. Combine wet and dry ingredients and mix well. Using clean hands, form dough into large cookies and place on a baking sheet. Bake in oven for 25 to 30 minutes, or until cookies are golden brown. 5. Remove and let cool completely before storing in an airtight container or in the freezer. Enjoy! No Raisins Try unsweetened dried cranberries. 2 Banana (mashed) 2 Egg 1 Carrot (grated) 1/2 cup Almond Butter 2 tbsps Coconut Oil 2 tbsps Maple Syrup 1 1/2 cups Oats 1 cup Almond Flour 1/4 cup Pumpkin Seeds 2/3 cup Organic Raisins 1 tsp Cinnamon No Pumpkin Seeds No Eggs Use sunflower seeds instead. Make a flax egg by combining 1 tbsp ground flax seed with 3 tbsp water. Stir and let sit for 10 minutes. Use this mixture to replace 1 egg.