walnuts – ORGANIZED CHAOS

Fall Granola

September 12, 2016September 12, 2016Leave a comment

2 ½ cup pecans and walnuts, chopped
½ cup raw pumpkin seeds
1 cup coconut flakes
¾ cup raw sunflower seeds
¼ sesame seeds
¼ cup ground flax seed
1 tbs cinnamon, or as much as your heart desires
½ tsp pumpkin spice
about ¼- ½ tsp sea salt
¼ cup coconut oil, melted
¼ coconut sugar
¼ cup maple syrup

Preheat oven to 350 degrees
If you buy whole pecans and walnuts, chop using blender or food processor. Chop roughly into about halves or quarters. In large bowl mix all nuts, seeds, and coconut flakes. Stir together and add in spices with a pinch of salt.

In separate smaller bowl, melt coconut oil. Stir in sugar and maple syrup until well combine.
Pour wet mixture over the dry ingredients and mix until all pieces are coated evenly.
Line large pan with parchment paper. Pour mixture onto pan and spread out evenly.
Bake about 20 minutes, checking halfway through and stirring, to ensure even baking.
Remove from oven and allow to cool about 10 minutes, on baking pan.
Crumble and place in air-sealed jars.

Pumpkin Spice Bars

October 1, 2015Leave a comment

Oh, you know what time it is: OCTOBER, officially the kickoff of everything Pumpkin.

Here I try my hand out something relatively healthy enough to eat for breakfast, or a quick snack, yet sweet enough to keep the crowd happy. It’s vegan and gluten free!

Pumpkin spice bars

¾ cup pumpkin puree
5 Tsp almond or peanut butter
1 ½ ripe bananas, mushed with fork
1 ½ Tbs coconut flour
1/3 cup maple syrup or agave
2 tsp pumpkin pie spice
2 tsp cinnamon
½ tsp all-spice
dash of salt
½ cup crushed walnuts- optional

-Preheat oven to 350 degrees
-Spray a 10×8 baking pan with coconut oil
-Mix all ingredient in medium bowl, adding walnuts last.
-Bake 35 minutes.
-Slice and share!

chocolate chip pumpkin muffins

September 11, 2014October 20, 2016Leave a comment

pumpkin smoothie Makes: 24 mini muffins + 6 reg
(or 12 regular Muffins)

Ingredients:

2 Flax eggs (2 Tbs Ground Flax + 4 Tbs warm water, let sit couple minutes to set)
½ c. coconut oil + 1/2 cup apple sauce (or 1 mashed banana)
½ c. Sugar (or 1/3 cup stevia)
10 ounce pumpkin
1 1/4 c. Flour (can sub GF if desire)
1 Tbs. Cinnamon (optional to add nutmeg and pumpkin spice)
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt
1 cup of Chocolate Chips
optional toppings: brown sugar and walnuts)

Directions:

Preheat Over to 400 degrees.
Mix together the “eggs”, oil, apple sauce sugar, and pumpkin.
In a separate bowl, combine the flour, cinnamon +spices, baking soda and baking powder
Add the flour mixture to the wet ingredients.
Add chocolate chips.
Spray muffin tin with cooking spray
Spoon the batter into the muffin tin
Add toppings if desireFor mini muffins bake 8 min
Reg muffins bake 15 minutes
Let cool, eat

Chocolate Chip Walnut Banana Muffins

February 5, 2014August 7, 2015Leave a comment

Chocolate Chip Walnut Banana Muffins
(makes 2 dozen, or 12 regular size and 24 mini muffins)

4 ripe bananas, mashed
2 cups gluten free flour (Bob Mill’s)
1 cup raw sugar
½ cup natural applesauce (no sugar added)
¼ cup canola oil
3 egg replacement “eggs” (I use Enger G)
1 tsp baking soda
1 tsp baking powder
1 Tbs Cinnamon
pinch of salt
hand full of vegan chocolate chips (optional- to you liking)
crushed Walnuts (optional)

Preheat oven to 350. Spray muffin pans with olive oil or baking spray.
In large mixing bowl, mash ripe bananas.
In separate small bowl, prepare the egg replacement and let sit for about 5 minutes to set up
Add in sugar, oil, and apple sauce to large mixing bowl. Combine well.
Next add in baking soda, baking powder, salt, and cinnamon. Pour in the “eggs”.
Sift in the gluten free flour, 1 cup at a time, and stir well.
Finally add in chocolate chips or nuts to your liking.

Baking mini muffins for 10 minutes, or until toothpick can be inserted in center and comes out clean. Bake large muffins 18-20 minutes.

Vegan Apple-Cinnamon Coffee Cake

December 29, 2013August 7, 2015Leave a comment

Crumble (layer and topping)
½ cup brown sugar
¾ cup all-purpose flour
5 tbs vegan butter (earth balance)
3 Tbs ground cinnamon
½ cup walnuts, chopped

Cake
2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 Tbs cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp all-spice
1 cup almond milk
1 tsp apple cider vinegar
1 ½ cup apple sauce
1/3 cup oil
½ cup brown sugar
¼ cup granulated sugar

Glaze
½ cup powdered sugar
2 Tbs almond milk
1 tsp maple syrup
1 tsp vanilla extract

Preheat oven to 350. Oil a glass baking pan.

To make topping: mix flour, brown sugar, cinnamon, and pecans. Stir in butter with fork or your fingers, until the mixture looks crumbly.

For cake: sift flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and all spice. Wisk in the milk and ACV, then stir in apple sauce, sugar, and oil.

Spread half of the batter into pan, top with a thin layer of crumble. Pour in the remainder of the batter and spread evenly. Finally top with rest of crumble and any additional walnuts.

Bake for 50 minutes, remove from oven and let cool on wire rack. Once cake has cooled about 10 minutes, drizzle the glaze on top of cake.

Walnut Chocolate Chip Cookies

December 6, 2013August 10, 2015Leave a comment

VEGAN Walnut Chocolate Chip Cookies
Makes about 30 cookies that will disappear before your eyes

3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour
2 cups rolled oats
1 tsp. baking soda
1 tsp. salt
1 Tbs. ground cinnamon
1 ½ cups vegan chocolate chips

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to small bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in large bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Add in oats and chocolate chips.

5. Scoop dough by spoonfuls into 1-2 inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown. Cool on baking sheets, then transfer to wire rack to cool completely.