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Ok I know some of you reading this might be like “DUH! We already know this!” But for those of you that don’t, this is a lifesaver!! The amount of people that I have mentioned this to recently that haven’t thought to do this has compelled me to write a post on this to help make healthy eating easier for you too!
Blog Posts
Pumpkin Walnut Spelt Muffins
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Wow what a beautiful sunny day! I just couldn’t resist taking these pictures where it looks like these pumpkin walnut spelt muffins are just enjoying soaking in the rays! I feel like I know exactly how they feel haha
(Apparently that was the one he had to have)
For the past few months I have had an obsession with Oh She Glows, cookbook and blog. Trying all of her recipes and enjoying most. But recently I have to admit I have a new love. I discovered Isa Chandra Moskowitz and her website.
Have you tried her recipes before? O-M-G! Her pizza was the first I tried and I have made it so many times i’ve lost count. It’s a bit of a time consumer with having to prepare the dough, sauce, pesto, and tofu ricotta but it is worth it! Her pesto is a must try, and she has an oil free version which I am really trying to make more these days.
When browsing her website I came across her “The Best Pumpkin Muffins” recipe when I was looking for a recipe that uses molasses and I decided to give them a try since I have been having such great luck with her. I made a few modifications and they turned out delicious! I decided to use spelt flour (her recipe calls for all purpose) which makes these muffins wheat-free and making them easier on digestion.
Hope you enjoy!
Pumpkin Walnut Spelt Muffins
Prep time
Cook time
Total time
Author: The Vegan Ginger
Recipe type: Vegan, Oil Free, Wheat Free
Serves: 12 Large Muffins
Ingredients
- 1¾ cups - spelt flour
- ½ cup - coconut sugar
- 2 tablespoons - brown sugar
- 1 tablespoon - baking powder
- ⅛ teaspoon - fine grain sea salt
- 1 teaspoon - cinnamon
- 1 cup - pumpkin puree
- ½ cup - almond milk
- ¼ cup - unsweetened applesauce
- 2 tablespoons - molasses
- ½ teaspoon - ground ginger
- ½ teaspoon - ground nutmeg
- ⅛ teaspoon - cloves
- ½ cup - chopped walnuts
Instructions
- Preheat oven to 400F. Lightly grease a muffin tin.
- Put all the dry ingredients in a bowl and combine.
- In a separate bowl whisk together the wet ingredients, and then pour the wet ingredients into the dry.
- Fill the muffin tins until almost full and bake for 18-20 minutes, test with a tooth pick.
Notes
One of my test batches I made with muffin papers and they didn't come out of the paper so easily so I would recommend going without
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Gluten Free Vegan Pumpkin Pie
I have had this recipe on my site for over a year now and the old post really didn’t do it any justice so I decided to revamp it.
Pumpkin pie is my favourite Thanksgiving dessert and this recipe is definitely a goodie. This pie is gluten free, vegan, and refined sugar free, and still totally delicious and will completely satisfy your desire for decadent pumpkin pie!
Gluten Free Vegan Pumpkin Pie
Author: The Vegan Ginger
Recipe type: Dessert
Cuisine: Vegan, Oil Free, Gluten Free
Ingredients
- 2 cups - almond meal
- 2 tablespoons - maple syrup
- 2 tablespoons - coconut oil, melted
- ½ teaspoon - baking soda
- ½ teaspoon - ground cinnamon
- dash of ground nutmeg
- ⅛ teaspoon - salt
- 2 tablespoons - almond milk (optional, if you find your crust too dry to even stick together)
Instructions
- Preheat oven to 350ºF. Lightly grease a 9 inch pie pan and set aside.
- In a large bowl, add all of the crust ingredients and mix very well. Use your hands and really work it all together. This is when I had to add almond milk to mine. Add the mixture to the pie plate and work out and up the sides of the pan. Pressly it firmly with your hands.
- Bake for 15-20 minutes until golden brown. Set aside to cool.
Gluten Free Vegan Pumpkin Pie
Author: The Vegan Ginger
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Ingredients
- ½ cup - raw cashews, soaked for at least 4 hours, preferably overnight
- ¼ cup - maple syrup
- 1 teaspoon - vanilla
- 1 cup - pumpkin puree
- 2 tablespoons - coconut oil, melted
- 1 teaspoon - ground cinnamon
- ½ teaspoon - ground nutmeg
- ½ teaspoon - ground ginger
- a pinch of ground cloves
- a dash of sea salt
Instructions
- For the filling. Put the soaked cashews into the food processor and blend until almost smooth. Add the remaining ingredients and process until smooth and creamy. Adjust to taste.
- Add the filling to the chilled pie crust and chill in the fridge.
Serve topped with some coconut cream and your guests won’t miss a thing!
Happy Canadian Thanksgiving!
Must-see YouTube videos
I recently watched two pretty amazing Youtube videos, Processed People and Gary Yourofsky’s Best Speech Ever.
Processed people is a documentary about how a plant based diet is ideal for humans and how bad the SAD (standard american diet) and our health care system really are, or as they call it, our “disease care system”. So true.
Gary Yourofsky’s speech is from the animal cruelty perspective of veganism, how we all need to remove the blinders from our eyes and see how we are really treating animals.
I recommend both of these videos to everyone vegan or not. Like Gary states in his video, we are part of the Information Age, nothing is a secret anymore. It is up to us to become informed because the information is out there. Knowledge is power.
Please let me know what you think!
Click HERE to be taken to Gary Yourofsky’s website.
Click HERE to be taken to Processed People website.
Whole Foods haul
I have a note in my iPhone of things that see and I want to try. I had a list of about 6 things at the moment that I couldn’t find them all summer at any of the whole foods or health food stores that were near us.
Today I found almost all of the things I have been wanting to try!
Teese cheese, Eat Pastry cookie dough, Califia Farms iced coffee.
I took just a sip of the iced coffee (9pm at night so I was scared Id be awake all night) and I was in heaven it was so delicious!! And for $5.49!! My iced latte at Starbucks would cost me $5.14 and thats with soy milk. This one is made with almond milk.
Stand by for the reviews on the teese and cookie dough!
On the road again..
Finally I arrived in the USA after a 14.5 hour drive with our four month old baby. I do not recommend doing this! Although he usually HATES the car he was surprisingly amazing for a baby being stuck in the car all day. The long distance travel was well worth it to see my husband and son together again.
Now that we are starting to get settled I can be back to posting some awesome recipes on this site! 🙂
On the menu tonight is chill! Its a gloomy day today and I want something warm and hearty! Stand by for the recipe!
Road Trip pit stop – Grandpa & O at Tim Horton’s
So long sweet summer..
I guess it is time to accept that summer is not coming back.
Reminiscing this Thai noodle dinner at the cottage. Always a favourite of mine.
Recipe from the Refresh cookbook from Fresh Restaurant.