Healthy Chocolate Pumpkin Squares {Vegan, Gluten Free, Sugar Free}

Pumpkin AND Butternut squash!!! Don’t think I need to say much more…

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I love experimenting with new pumpkin recipes or replacing any of my Banana recipes, like the easiest banana bread ever, with pumpkin in the fall. It not only adds a whole new delicious flavor profile, Pumpkin is also packed with nutrients and quite low in sugar. It’s a healthy baker’s dream!

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Plus, to add something to give these little guys a little something “extra”,  I added a touch of butternut squash. Banana also works. Or, if you want to keep ingredients to a minimal, just replace with more pumpkin!

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These are naturally vegan, too. So technically can be eaten raw and kind of like a Pumpkin Chocolate frosting. Or bake for however long you want! I personally liked baked goods a tiny bit underdone, so I found 20 minutes worked perfectly for these squares!

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HEALTHY PUMPKIN CHOCOLATE SQUARES
By The Granola Diaries 
You will need:

  • 1 Can Pumpkin
  • 1/4 C Squash Puree/More Pumpkin/Applesauce OR 1 Mashed Banana
  • 2 T Coconut Oil
  • Optional: 2 – 4 Tbsp Maple Syrup
  • 2 Cups Oat flour
  • 1/2 C Cacao Powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • Small handful of pumpkin seeds and chocolate chips
  • Optional: 2 – 4 Tbsp Maple Syrup

Directions:

  1. Mix pumpkin, coconut oil, and spices. Also stir in maple syrup if you want to use it.
  2. Add dry ingredients: oat flour, cacao powder, baking soda. Stir until all combined. Fold in chocolate chips and seeds. Mixture will be thick.
  3. Pour into greased loaf or square pan, topping with more mix-ins. Bake for 20 minutes for squares or 28 – 30 minutes as a loaf, or until toothpick comes out clean.

Note: The recipe is naturally vegan so if you like an almost raw texture, bake for less time. For a firmer texture, bake for longer. Tag me and use #thegranoladiaries in your recipe recreations on Instagram and Facebook!

Mocha Banana Bread Waffles {Gluten Free, Sugar Free, Vegan}

Coffee, chocolate, and carbs. Oh my!

Get all your fixings in one delicious and simple to make WAFFLE! Did I mention its also Vegan, naturally gluten free, and full of Omega-3s, anti-oxidants, soluble fibre, etc…. ?

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This is winning breakfast. Plus, its made with 5 main ingredients you probably have on hand:
-Bananas
-Oats
-Coffee! (Cold Brew)
– Flax
-Cacao Powder
…plus a few other pantry staples. If you think I’m crazy and even these 5 ingredients seem like too much, I invite you to try out my super simple 3-ingredient waffles or 4-ingredient Buckwheat pancakes!

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I just love making delicious and satisfying meals out of real, whole foods. There’s no reason for a blood sugar spike and crash every time you want to enjoy a waffle, or for a lethargic feeling after eating a large sweet and carb-heavy breakfast. Simply use natural sugars in place of processed, refined, and chemically-ridden table sugars, and use whole, real grains/foods, like oats, or buckwheat, or coconut flour, in place of processed, nutrient-void white flour. Minimal alteration to taste, HUGE impact to the nutrition of your plate and the way it makes you feel. Like I said, this is a WINNING breakfast!

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Mocha Banana Bread Waffles
By The Granola Diaries

You will need:

  • 1 Flax Egg (1 Tbsp flax + 2.5 Tsbp water)
  • 2 Ripe Banans
  • 1 Cup Cold Brew
  • 1 tsp Vanilla extract
  • Optional: 1 – 2 Tbsp Maple Syrup
  • 1 Tbsp Coconut Oil (this helps the waffle not stick to the waffle maker)
  • 1 C Oat Flour
  • 1/4 C Oats
  • 2 tsp baking soda
  • 1 Tbsp Cacao Powder
  • Pinch of salt

What you’ll do:

  1. Make your flax egg and let it gel up in the fridge for 10 – 15 minutes. Mash bananas in a bowl while you wait.
  2. Add mashed banana, cold brew, vanilla, and melted coconut oil to flax egg and stir everything to combine. Add Maple syrup, if using.*
  3. Add the remaining dry ingredients to the bowl and fold in until everything is combined. Mixture should not be very runny – if it seems to runny, add 1 – 2 tbsp more of oat flour.
  4. Let the mixture sit to firm up while you preheat the waffle iron. Grease iron with some coconut oil or avocado oil spray. This amount will make 5 – 8 waffles, depending on size.
  5. Top with some more banana slices, chocolate slices, and maple syrup! Don’t forget to leave a comment if you make this and tag me in your re-creations on Facebook and Instagram!

Notes:
*Maple Syrup – Personally, I like to leave the syrup out, and then I can add it on top if I want something sweeter once they are done. That said, if you know you are looking for something sweet, its always easy to mix it in!

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Pumpkin Spice- Toasted Coconut Granola {GF, RSF}

Who’s PUMP(kin)’ED for all the Fall Pumpkin recipes?!  I’ve gotten such great feedback from you guys on the Paleo Pumpkin Cookies and super easy 5-ingredient Pumpkin Loaf – but of course, I needed to create a granola recipe as well!

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It just tastes so comforting and warm and is the perfect sit-on-the-couch-snuggling-with-a-blanket and shovel handfuls in your mouth food. Also delicious on Greek yogurt, or coconut yogurt, or with some milk and eaten like cereal!

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Other cool things you can do with granola: use it to top baked goods, instead of frosting or chocolate chips; eat it by the handful; freeze it for months; wrap it in a nice bag and give it to someone as a gift… so many options.

What’s your favorite way to enjoy granola? Let me know in the comments!

TOASTED COCONUT PUMPKIN SPICE GRANOLA
By The Granola Diaries

Ingredients

  • 1/3 C Pumpkin Puree
  • 2 Tbsp Coconut oil, melted
  • 2 – 3 Tbsp Maple Syrup
  • 2 C Oats
  • 1/3 C Pepitas (pumpkin seeds)
  • 1/4 C Almonds or Pecans
  • 1/3 C Unsweetened Coconut Flakes
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • Dash of salt

Directions:

  1. Mix wet ingredients in a bowl – pumpkin, coconut oil, maple syrup.
  2. Add dry ingredients and stir to combine everything. If mixture seems to wet, add more oats or nuts; if it seems too dry, add another tablespoon of pumpkin or a tablespoon of water.
  3. Pour the mixture onto a baking sheet, so it looks like one large chunk, and press down with your hands. This helps it get “CHUNKY”.
  4. Bake at 325 for 30 – 35 minutes. LET COOL COMPLETELY – this is important if you want the granola to crisp up – then gently break apart with your hands. Store in fridge for 1 – 2 weeks or freezer for a few months!

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Paleo Salted Almond Cookies {GF, Refined Sugar free, Vegan}

DAMN. These have been a huge hit on Instagram with you guys and I haven’t even shared the recipe! Well, I appreciate all the love and will show you my thanks with this bomb-a$$ paleo cookie recipe now.

Paleo Salted Almond Cookies

These cookies are chewy, sweet, salty, decadent… I just asked R what adjectives he would use and he said delicious, comforting, and perfectly chewy. 2 points for chewy texture on point!

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Also, they are basically made from just 4 super simple ingredients. I’ll admit, these ingredients are not as nutrient-dense as some of the ingredients in my other cookie recipes like this one, or this one, or these Turmeric Pumpkin Cookies. But that just means that you should eat them as a cookie, and not as a breakfast. (Wah-wahhh). Although I love filling a lot of my recipes and baked goods with hidden fruits and veggies and whole grains when applicable, sometimes a cookie just needs to be a cookie with no funky stuff added.

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Another note on these is that these cookies call for Coconut Sugar. I usually like to only use a touch of honey or maple syrup in my recipes, or sometimes create delicious treats that are 100% sugar-free. But like I said, sometimes you just need a cookie. Coconut sugar still has more nutrients and nutrition than cane or brown sugar. And as far as cookies go, these ingredients are still pretty dang good.

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Enjoy!

Paleo Salted Almond Butter Cookies
By The Granola Diaries

Ingredients:

  • 1 C creamy almond butter
  • 1/2 C Coconut Sugar
  • 1/4 C Almond Milk
  • 2 – 3 Tbsp Coconut flour
  • 1 tsp baking soda
  • Sea salt

Directions:

Preheat oven to 375 and line a baking sheet with Silpat mat or parchment paper. Mix almond butter, coconut sugar, and almond milk with a silicone spatula. Add in 2T coconut flour, baking soda, and a dash of salt and mix until all combined.  Mixture will be quite sticky. If seems TOO sticky, add the 3rd Tbsp of coconut flour.

Use a spoon and the silicone spatula to scoop into rounds on the baking sheet, lightly shape with your fingers. Top with a generous dash of sea salt flakes, and bake for 12 – 14 minutes. Remove, after ~2 minutes out of the oven, while the cookies are still warm, gently press down with your hands to flatten the cookies to desired shape. Top with even more sea salt if desired!Now, LET COOL COMPLETELY for cookies to firm up (That’s the hardest step!)  Don’t forget to tag me and use #thegranoladiaries in your posts!

Pin it:

Paleo Cookie PT

 

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Healthy Chocolate Chip Pumpkin Bread {GF, SF, Vegan Option}

Hello Fall!

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I know there is an overwhelming amount of pumpkin recipes out there right now, (I know, I’m guilty myself: these paleo pumpkin cookies, pumpkin turmeric breakfast cookies, and pumpkin peanut-butter freezer fudge), but trust me when I say THIS IS THE BEST ONE. If you are only going to make one pumpkin-inspired recipe this season, I highly recommend it be this one.

Why this one?

  • Only 5 ingredients
  • Super easy to make, almost impossible to mess up actually
  • Can eat for breakfast OR snack OR dessert, so it’s very multi-functional
  • Its gluten-free, sugar-free, and dairy-free, so you won’t have any slumps after you eat a piece (or 5)
  • The gorgeous orange color will make you happy
  • Your home will smell amazing while it bakes
  • Do you really need more convincing?

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This recipe is adapted from my 5-ingredient Blender Banana Bread, subbing out the banana for pumpkin. If you are more of a banana lover, I recommend you check that recipe out!

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HEALTHY PUMPKIN BREAD
Don’t forget to tag me @thegranoladiairies and use #thegranoladiaries for a chance to be featured on my Instagram!

Ingredients:

  • 1 C Pumpkin Puree
  • 2 eggs, at room temperature (can sub flax eggs)
  • 2 – 4 Tbsp. Maple Syrup (Optional. If prefer totally sugar-free, leave out!)
  • 2 C Oats, ground into a flour-like consistency
  • 1/2 tsp. baking soda
  • 1/2 tsp Pumpkin Pie Spice (if you don’t have, use nutmeg, ginger, cardamom, or more cinnamon)
  • 1/2 tsp Cinnamon
  • Dash of salt
  • Optional add-ins: chocolate chips, walnuts, pumpkin seeds, cranberries, etc.

Directions:

  1. Preheat oven to 350 and grease an 8×5 loaf pan.
  2. Combine pumpkin, eggs, and maple syrup in a bowl.
  3. Add oat flour, baking soda, and spices into bowl and fold into wet mixture. I like to use a Silicone Spatula for this.
  4. If using add-ins, (I used walnuts and chocolate chips in the photos), fold them into the batter once its all combined.
  5. Pour into loaf dish, top with some more add-ins for presentation, and bake for 25 – 27 minutes, until knife inserted comes out clean.

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PB&J Thumprint Cookies {GF, SF, Vegan}

If you like PB&J, peanut butter cookies, or sweet raspberries, I promise you will LOVE these cookies!

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I would like to start this post by saying these cookies were inspired by and adapted from Feasting on Fruit’s vegan thumpbrint cookies. That inspired the whole PB&J theme, though she uses cashew butter, and I played around with the ratios to make these have a little less sugar.

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Have you ever had oatmeal topped with peanut butter and berries for breakfast? Well, this cookie is made of identical ingredients. Which means yes, it is 100% appropriate for breakfast! For more breakfast cookies (because, why not), check out these Paleo Pumpkin Cookies, Turmeric Pumpkin Oatmeal Cookies, or 3-ingredient Breakfast cookie!

And, these are so easy. Mix the dough, roll into a ball, push with your thump, load in fresh raspberries, and bake for only 8 – 10 minutes! If you like a sweeter cookie, add a touch of maple syrup. I personally like leaving it out.

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Don’t forget to tag me in your pic and use #thegranoladiaries in your creations! I love seeing you make my recipes.

RECIPE:
By The Granola Diaries 

Cookie:
3/4 C oat flour
1/4 C plus heaping tbsp creamy PB
1 T maple syrup optional
3/4 tsp baking powder

Filling:
Handful of Raspberries, lightly mashed with back of fork
Optional: Splash of vanilla mixed in

  1. Preheat oven to 350 and line a baking sheet.
  2. Combine oats, baking powder, PB, and maple syrup if using. I recommend using a silicone spatula since mixture will be sticky. Or your hands.
  3. Roll into 6 – 7 balls and place on baking sheet. Press lightly with your thump to create little crevasses. Fill with mashed raspberries.
  4. Bake for 8- 10 minutes. Cookies will be crumbly, so make sure you wait for them to cool before digging in. Store in fridge if you don’t eat them all at once!

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