Mini Paleo Pumpkin Pies

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What a perfect recipe to celebrate: Mini Paleo Pumpkin Pies! With a delightful streusal topping.
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It can be a challenge to “healthify” certain treats. mostly cakes and cookies, but Pumpkin Pie isn’t too unhealthy to begin with! The main ingredient is PUMPKIN, which is a crazy healthy superfood. Just Google the health benefits of Pumpkin if you aren’t already aware and you might be blown away.
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Now while Pumpkin is healthy, traditional pumpkin pie can still be laden with refined sugars, processed butter, and other nutrient-less ingredients. But they really don’t add that much to the main flavor star, which is the pumpkin and the pumpkin pie spices! So, omitting them is really quite simple.
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I’m sure this recipe could be adapted to be a more traditional pie too, but the mini aspect is also perfect for easy sharing, portion control, and just general cuteness! I love my mini muffin tin – if you don’t have one, I highly recommend it. I love making mini banana muffins out of my 5-ingredient banana bread recipe (and the chocolate version too!) as the perfect snack when I’m not really hungry but I just want something sweet!
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Mini Paleo Pumpkin Pies
By The Granola Diaries
Crust:

  • 1/2 C Almond Flour
  • 4 Tbsp Coconut Oil, melted
  • Water, as needed

Filling:

  • 3/4 C Pumpkin Puree
  • 1 egg
  • 2 Tbsp Coconut Sugar (or Maple Syrup)
  • 3 – 4 Tbsp Coconut Flour
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • Pumkin pie spice and cinnamon to taste
  • Dash of salt

Streusal:

  • Leftover crust
  • 1 tbsp coconut oil, soft but not melted
  • Cinnamon, to taste
  • Coconut sugar, to taste

Directions:

  1. Preheat oven to 350 and line a mini muffin tin with liners, and spray them.
  2. Make crust: Mix almond flour and melted coconut oil. If mixture seems really dry, add 1/2 tbsp water at a time. The mixture should stick together when you pinch it. Wet fingers and press about 1/2 tsp of the crumb mixture into muffin liners. Bake for 4 minutes to set.
  3. Meanwhile, mix the pumpkin puree and all filling ingredients in a bowl, adding coconut flour last.
  4. Make the streusal: Mix coconut oil with the leftover crust mixure. Add a generous dash of each cinnamon and coconut sugar. Adjust to taste.
  5. Add about 1 heaping Tbsp of the filling into each muffin and top with streusal. Bake for 15 minutes. Enjoy warm or refrigerate for later – these are great cold, or the next day!

Tag me in your recipe recreations and spread the love on Instagram @thegranoladiaries!
 
 

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Paleo Blackberry Ginger Dessert Bars {Gluten Free, Vegan}

IMG_09172 ingredient crust + 2 ingredient filling = the easiest dessert squares ever!
Plus, they are what I call a “Triple Threat Dessert”: Paleo, Vegan, AND Gluten Free.  Just like these delicious Almond Butter Cookies… yuuummm….
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After a heavy Thanksgiving meal, this is the perfect “lighter” dessert. The minimal ingredients and the lack of butter and sugar won’t leave you with the weighed down “i can’t move” feeling.
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It’s also a super versatile and easily adaptable recipe. Don’t like blackberries? Use raspberries. Don’t like any berries? Use some pumpkin puree!  Really, anything you like.
If you are more of an oat-y crumble-like dessert, I would highly recommend this recipe. Super simple and SO delicious!!!
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Personally, I love the flavors of the blackberries + ginger + coconut. They all compliment each other so nicely to create a delicious, slightly spicy, sweet-but-not-too-sweet flavor. I would imagine a Berry-Chocolate combo would also be delicious. Just omit the ginger and coconut and add some chocolate chips!
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Paleo Blackberry Ginger Squares
By The Granola Diaries
For the crust:

  • 1 and 1/2 C Almond flour (can sub Oat flour or make a mixture of both)
  • 1/3 C Unrefined Coconut oil, measured when melted

For the “filling”:

  • 3/4 C Blackberries (Or any berries, I threw in a couple raspberries as well!)
  • 1 small ripe banana
  • 1/2 tsp ground ginger

For the “topping”

  • 1/2 tsp ground ginger
  • ~2 tsp unsweetened coconut flakes

Directions:

  1. Preheat oven to 350 and line a sqaure baking dish with parchment paper.
  2. In a bowl, mix all the crust ingredients. Add ~1 tbsp of water if mixture seems dry. It should stick together when you press with your fingers. Gently press into baking dish. Bake for 10 minutes to set.
  3. While crust bakes, add berries and banana to a food processor. Process for 5 – 10 seconds ONLY. You want a couple chunks to give some texture. Stir in 1/2 tsp of ginger. Taste and adjust if you want more ginger. Or, if you need a touch of sweetness, add some honey.
  4. Let the crust cool for AT LEAST 10 minutes once removed. This lets it set.  Once that is done, carefully spoon the berry mixture on top, then sprinkle with remaining ginger powder and coconut. (i wanted to keep ingredients super simple, so didn’t include fresh ginger, but if you would like to grate some on top, that would be delicious too!)
  5. You can enjoy it warm but it will be messy. It’s best to let it cool and refrigerate overnight, and enjoy as bars or squares the next day. Yum!!!

 
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Fudgy Chocolate Pumpkin Loaf {Gluten-Free, Vegan}

IMG_0144 (1)So many loaf recipes, so little time…
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My personal favorite is simple: a classic Chocolate Chip Banana Bread. And in the fall, I just crave anything Pumpkin so my 5-ingredient Pumpkin Loaf always hits the spot.  But year round, this one is The Boy’s favorite. It’s chocolate and pumpkin and gooey goodness all hit the spot.
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I think it’s also his favorite because he tends to like his breads and desserts a little on the undercooked side. And since these are Vegan, its ok to under cook them a little, if you like you treats a little fudgy and super moist.
ANNNND, since this is basically made with just oats and pumpkin, aka a bowl of oatmeal and some fruit, and some cacao for anti-oxidants, and a touch of oil for healthy fats, these slices are basically breakfast on the go.
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This recipe also works deliciously as sqaures, if you are more into a healthy brownie-type of treat, with a few minor tweaks. Check out that recipe here!
 
FUDGY PUMPKIN CHOCOLATE LOAF
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, to desired sweetness
  • 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

Directions:

  1. Preheat oven to 350 and grease a loaf pan.
  2. Mix pumpkin, coconut oil, and spices. Also stir in maple syrup if you want to use it.
  3. Add dry ingredients: oat flour, cacao powder, baking soda, and a pinch of salt. Stir until all combined. Fold in chocolate chips and seeds. Mixture will be thick.
  4. Pour into greased loaf pan, topping with more mix-ins. Bake for 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!
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Vegan Butternut Squash Pancakes {Gluten Free, Sugar Free}

Brighten up any fall morning with these easy breezy Butternut Squash pancakes. Simply blend all the ingredients and then pour onto a hot pan – easy as pie…ancakes!
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These are:
Sweet
Savory
Satisfying
Super simple
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The hot butternut squash gives these pancakes a good amount of moisture so they are soft and moist. I still like to top them with some vegan cashew yogurt, maple syrup, blueberries, and of course: nut butter.
If you love pancakes but don’t have time to steam a butternut squash, I recommend these super simple 4-ingredient pancakes. Almost TOO easy!
Or, if you’re more of a Waffle person, these are the healthiest and best waffles you will ever make!
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Butternut Squash Pancakes
By The Granola Diaries
In a blender, add:

  • 1 C Rolled oats
  • 1/2 tsp baking soda
  • 1.5 Cups cubed Butternut squash (steamed until tender and still warm)
  • 2 Flax eggs (Mix 2 Tbsp ground flax/chia + 4 Tbsp water, mix and let sit in fridge for 5 – 10 minutes)
  • 1/2 C Almond Milk
  • 1 – 2 Tbsp Coconut flour
  • 2 Tbsp maple syrup or honey
  • Cinnamon, salt, and pumpkin pie spice – to taste

Blend until all combined. Allow to sit and thicken for ~10 minutes. Heat a pan over medium heat, add some coconut oil, and spoon the pancakes 1/4 C at a time. Flip, and serve with your favorite toppings!
These are delicious topped with some (vegan) yogurt and maple syrup, and a nut butter drizzle. Tag me on Instagram  and Facebook in your recipe creations and make sure to use #thegranoladiaries!
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HEALTHY CARROT-PUMPKIN CAKE with Healthy Frosting {Gluten Free, Vegan, Refined Sugar Free}

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This delicious dessert recipe is adapted from my Healthy Carrot Cake, but I wanted to add a pumpkin twist for the fall.
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And there have been so many requests for a healthy cream cheese frosting, so I finally came up with one! It’s not dairy-free, but it is super simple and refined-sugar free. Make sure you choose a high quality creamcheese brand with minimal ingredients!
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Recipe by The Granola Diaries 
For the cake:

  • 3 carrots, washed and chopped to small pieces in the food processor

Dry:

  • 3 cups oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

Wet:

  • 2 Flax eggs (2 Tbsp ground Flax seed)
  • 2 tsp Vanilla
  • 1/2 C + 2 Tbsp Pumpkin Puree
  • 2 Tbsp Coconut oil, measured when liquid
  • 1/2 C Almond Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 – 1/2 C Coconut Sugar or Maple Syrup

Creamcheese Frosting:

  • 1 8 oz package full fat creamcheese at room temperature
  • 4 – 6 Tbsp almond milk, divided
  • 4 – 6 tbsp Honey
  • 1 tsp. vanilla

Directions:

  1. Make flax eggs, mixing 2 Tbsp ground flax + 4 tbsp warm water, and set in fridge for at least 10 minutes. Skip if you are using regular eggs.
  2. Preheat oven to 350 and grease 2 8″ round pans with coconut oil.
  3. Make oat flour if you haven’t by grinding oats in the food processor until reaching a flour consistency. Mix all fry ingredients in a bowl.
  4. In a separate bowl, combine all the wet ingredients. Slowly add the dry to wet until all combined. If mixture seems too thick, add some more almond milk.  Lastly, fold in carrots, 1/2 cup at a time. You may not use all the carrots – eyeball the mixture and judge when it seems like a good ratio for your tastes!
  5. Pour into 2 cake pans and bake for 40 – 45 minutes, until toothpick comes out clean.
  6. When cake is done, let cool completely before frosting. To make frosting, combine all the frosting ingredients in a food processor. Make sure the creamcheese is room temperature! Taste and adjust to taste preference. Frost the top of one cake, stack the other on top, and then top the whole exterior.
  7. Enjoy your healthy seasonal cake!!!

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Healthiest Sugar-free Oat Banana Bread

 
 
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This is very similar and adapted from my 5-Ingredient Blender Banana Bread, but I wanted to make a larger loaf (this one calls for a 9×5″, that one only requires 8×4″), and completely omit the honey/maple syrup.
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If you are looking for a chocolate-y banana bread, I would also recommend checking out my Chocolate Banana Bread, made chocolatey with anti-oxidant packed Cacao powder. It’s totally refined sugar and gluten free!
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HEALTHY OAT BANANA BREAD
By The Granola Diaries
Don’t forget to follow me on Instagram and tag me in your recipe recreations with #thegranoladiaries!
Ingredients
Dry:

  • 2.5 Cup oats, divided
  • 1 tsp baking powder
  • Dash of cinnamon & salt

Wet:

  • 4 Large Ripe Bananas, plus 1 for topping if desired
  • 3 Eggs (or flax eggs, or 2 eggs + 1 flax egg)
  • 2 Tbsp Pumpkin Puree, (optional, or mash a bit more banana)
  • 1 tsp vanilla, optional

Mix-ins:

  • Walnuts, chocolate chips, pumpkin seeds

Directions

  1. Oven to 350 and grease a 9×5″ loaf pan
  2. Blend 2 Cups oats and other dry ingredients in blender, set aside in bowl. Stir in remaining 1/2 cup of oats.
  3. Blend eggs (if using) and bananas until combined. Set aside in bowl, stir in pumpkin puree and flax eggs (if using).
  4. Pour dry mixture slowly into wet mixture. Stop to mix everything about 1/3 of the way.  Finally, fold in any mix-ins you want to use.
  5. Pour into loaf pan, top with lengthwise sliced bananas for nice presentation, if desired. Bake for 50 – 55 minutes, until toothpick inserted comes out clean.

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Chocolate Banana Bread

There’s delicious chocolate treats, there’s banana bread, and then there’s Chocolate Banana Bread. Probably my 2 favorite treats combined.
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The base of this bread is flourless, using a combination of Almond Flour and Oat Flour. I often just use oat flour to keep ingredients minimal, simple, and inexpensive, but felt like adding a bit more texture to this loaf. Feel free to play around with the ratio of Oat Flour to Almond Flour, as long as the total is 1 1/3 Cups.
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For wet ingredients, I also added a bit of Greek Yogurt. I find this compliments the richness of the chocolate, and also adds a ton of protein and probiotics! I loved adding it in my healthy carrot cake for extra moistness in that recipe too. For a dairy free option, another egg would probably suffice as a substitution or perhaps some pumpkin puree! Mmm, pumpkin everything
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While not quite as few as my Paleo Banana Loaf, the ingredients here are still minimal: Bananas, Greek Yogurt, Egg, Almond milk, Oat flour, almond flour, cocoa powder – that’s only 7 ingredients! And, it only uses 1 bowl! Plus, some baking enhancers like vanilla and baking powder of course, but we don’t count those.
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CHOCOLATE BANANA BREAD
By The Granola Diaries

  • WET:
    • 2 Ripe Bananas, mashed
    • 1 tsp vanilla
    • 1/2 – 1/3 C Plain Greek Yogurt (2% or Full Fat is best)
    • 1 Egg
    • 1 Tbsp Honey
    • 1/4 C Almond Milk
  • DRY:
    • 1 C Oat Flour
    • 1/3 C Almond Flour
    • 1/2 C Cocoa or Cacao powder
    • 1.5 tsp baking powder
    • Dash of salt
  • Chocolate chips

Directions:

  1. Oven to 350 and grease an 8×5″ loaf tin.
  2. Mash banana in a bowl and add the rest of the wet ingredients. Stir to combine.
  3. Add all dry ingredients in bowl and mix until incorporated. Fold in chocolate chips at end.
  4. Pour into loaf pan and bake for 32 – 36 minutes, depending how “mushy” you like the inside (less time = more mushy).
  5. Enjoy! Don’t forget to tag me on Instagram and Facebook and use #thegranoladiaries in your recipe recreation posts!

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Vegan Pumpkin Muffins

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Hellllllo, healthy grab-n-go breakfast! These muffins are super easy to prepare on a Sunday, and can be your breakfast all week for those crazy busy week.
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These muffins are naturally Vegan, but feel free to use Eggs instead of Flax Eggs, and/or add a couple spoonfuls of Greek yogurt for some protein and extra moisture. Or, leave them as vegan, since they are perfectly delicious and moist!
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Another note is that these muffins are not as Sweet as traditional muffins, but that’s because there is absolutely no added sweetener, besides naturally occurring sugars in pumpkin and a touch from the banana! Once you can adapt your taste buds to eating less sugar (and yes, you can adapt your taste buds!), these will be plenty sweet. You might even have an aversion to regular sugar-packed muffins, and that’s not a bad thing!
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Vegan Pumpkin Muffins
By The Granola Diaries
Ingredients:

  • Blend 2 Cups oats
  • Mix in: 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1 tsp pumpkin spice

Wet:

  • 1 C Pumpkin Puree
  • 1/2 Large Ripe Banana, mashed (or 1 small one. The browner, the better)
  • 2 Flax eggs (Mix 2 Tbsp Flax + 4 Tbsp water)
  • 1/4 C Almond Milk
  • 1 tsp coconut oil, melted (or sub better or other oil)

Mix ins:

  • Unsweetened shredded coconut
  • Chocolate chips
  • Walnuts

Directions:

  1. Preheat oven to 350 and line a muffin tin with muffin liners, and spray.
  2. Make flax egg: mix 2 tbsp ground flax with 4 tbsp warm water. Mix and set in fridge for at least 5 minutes. For non-vegan, skip this step and use regular egg.
  3. Blend oats in blender or food processor. Mix in the rest of the dry ingredients.
  4. In a separate bowl, mix the wet ingredients.
  5. Slowly pour the oat mixture into the wet mixture, stopping to make sure everything is folded in, then adding more mixture. When all combined, add in any mixins of choice.
  6. Spoon into 12 muffin cups and bake for ~15 – 19 minutes. Store in fridge for 1 week or freezer for longer!

 
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Paleo Almond Biscotti {Gluten Free, Sugar Free}

This biscotti sure ain’t naughty. Ha, ha…
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Seriously though, it’s almost all ALMONDS, which are a known superfood. Plus some wet ingredients to bind it all together, and drizzled with some chocolate, for the anti-oxidants of course.
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These are the perfect breakfast, mid-morning snack, dessert, coffee companion, etc.
I was craving biscotti for so long before I finally just decided to try something and see how they turned out, and they did not disappoint. Plus, they are SO easy I couldn’t belive it!
Simply bake the “rectangle log”, let it cool slightly, cut into strips, and bake again!
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Also, the chocolate drizzle is amazing and very photogenic, but if chocolate’s not your thing or you simply don’t feel like cleaning up, these are perfectly delicious without too!
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PALEO ALMOND BISCOTTI
By The Granola Diaries
Dry

  • 2 Cup Almond
  • 1 tsp baking powder

Wet:

  • 1/4 C Honey
  • 2 Tsp Coconut Oil
  • 1 Egg
  • 1/2 tsp vanilla

1 tbsp each almonds, chcoolate chips

  1. Combine almonds in food processor until reach flour like consistency. Stir in baking powder
  2. In a seperate bowl, mix the wet ingredeints. Add the almond mixture bit by bit, folding everything together with a silicone spatula.
  3. Mixture should be very thick and sticky. Form into a rectangle shape, about 1/2 high on a Silpat or parchment paper. Bake at 350 for 20 minutes.
  4. Remove from oven and let cool for at least 10 – 15 minutes. THIS IS IMPORTANT. If they are still warm, they won’t hold their shape when you cut them. Lower the oven to 300 degrees.
  5. After they are cool enough, cut carefully and slowly into long biscottis. Use a long sharp knife. Gently place them side down on the baking sheet, and back in the oven for 12 – 13 minutes. Then, remove, flip, and bake for another 10 – 12 minutes at 250 degrees.
  6. Remove and let the biscotti cool completely to crisp up. Melt a few squares of sugar-free baking chocolate and 1 tsp. coconut oil in the microwave, and drizzle on top. Store in an air tight container in the fridge for ~1 week or the freezer for a few months!

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