Tag Archives: Dessert

Raw Snickerdoodle Cookies (Vegan, Gluten-Free, Paleo)

Raw Snickerdoodle Cookies

Raw Snickerdoodle Cookies are made with no refined sugar, dairy or grains and don’t even require an oven to bake! The perfect holiday treat for everyone in your life.

Remember the plight of the Snickerdoodle LARABAR? I decided to take matters into my own hands and make my own. But it’s Christmas/[the holidays if we are being politically correct], so I had to make them into cookies instead. And they have five ingredients, one of which is salt so it doesn’t even count. They’re Paleo, gluten-free, vegan, raw vegan — basically, unless you have a nut allergy specific to cashews, you can nosh on these cookies.

Raw Snickerdoodle Cookies

I had my first snickerdoodle in elementary school. My social studies class (which was my favorite class, BTW) had colonial school days where we all sat on benches and wrote on hand-held chalkboards and dressed up like it was 1776. It was clearly my favorite day ever because Felicity was my favorite American Girl doll and I had tried on just about every colonial dress in my grandmother’s costume shop until I found the perfect blue dress of my dreams. (It’s so East Coast to have that much of a need for colonial dresses… I don’t think anyone on the West Coast remembers that Williamsburg and the Mayflower and Pilgrims were a thing.) Also involved in colonial school days? Snickerdoodles.

Raw Snickerdoodle Cookies

Apparently snickerdoodles were a traditional colonial cookie. Everyone was required to bring in two dozen snickerdoodles and there were like two dozen kids in my class so obviously we ate snickerdoodles for a straight month, not that I’m complaining. Also thinking about the work from parents that went into colonial school days makes me never want to have kids because I can not deal with that type of pressure.

Since everyone knows what a snickerdoodle tastes like (and I swear these taste like snickerdoodles, you know I wouldn’t lie to you), I want to just let you know how huge of a dork I was in elementary school because it kind of relates back to Christmas. I was so obsessed with every American Girl doll and especially Felicity that I wanted to live in Williamsburg, Virginia. I’ve actually been there no less than three times — once with both of my parents, once with school (re: colonial school days) and once with my dad on our way home from the Outerbanks when I was in middle school.

Raw Snickerdoodle Cookies

I planned on going to college at William and Mary when I was little just so I could live in the same town as a fictitious doll. My craziness clearly started at an early age. I should chat with my therapist to figure out what this all means, especially because I lost my shit last winter when it rained too hard in SF and the power was out and I didn’t have cell service so I was bored.

Okay, it’s the holidays and you have things to do so whip up these raw snickerdoodle cookies and relish in the fact I’m secretly kind of nerdy. (An ex-boyfriend once asked what the nerdiest thing about me was… I said my obsession with North Korea but clearly it’s my obsession with American Girl dolls. And yes, I had all the original seven. Duh.)

Raw Snickerdoodle Cookies

4.7 from 3 reviews
Raw Snickerdoodle Cookies (Vegan, Gluten-Free, Paleo)
 
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Author:
Recipe type: Dessert, Snack
Cuisine: Gluten-Free, Raw Vegan, Vegan, Paleo
Serves: 15 cookies
Ingredients
  • 1 cup dates, soaked for at least 10 minutes
  • 1 cup raw cashews
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • pinch of pink himalayan sea salt
Instructions
  1. Put dates and cashews into your food processor and combine until a ball forms. Occasionally scrape down the sides as needed.
  2. Add cinnamon, vanilla extract and salt and continue to combine.
  3. Place ball in refrigerator in a covered dish for at least 30 minutes.
  4. Roll mixture into 1" balls then pat down with your hand or a spoon to make into a cookie.
  5. Store in the refrigerator for up to one week or the freezer for up to one month.

Chat with me:
Are you judging me for having every American Girl doll? What is the nerdiest thing about you?

Carrot Cake Cookies [Gluten Free]

I routinely miss the mark on seasonal recipes, don’t I? Everyone is posting #pumpkineverydamnday (let’s get that trending) and I’m over here like, “let me post these cookies I baked for a hike like a month and a half ago”. I am nothing if not consistently un-seasonal and late. It makes sense that I live in a city that decides it’s going to be summer in September and October and winter in June and July.

carrot cake cookies gluten free | almost getting it together

Speaking of where I live, I was home in Pittsburgh the past five days. Is it weird that I feel like I have two homes – an East Coast Office and a West Coast Office for AGIT, if you will. It is so hard to pack everything into five days. Once again, I just want to pack up every one I love and move them to California.

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Because they are made with bananas, they are more soft than crunchy. I liked crumbling a couple up and eating them with yogurt and peanut butter. I also had a couple as lunch with a Vega Protein and Greens shake when I was on that whole shake-for-lunch kick… which I think I’m about to get back on again. So basically, breakfast, lunch, snack, dessert – these guys are perfect any time of the day.

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5.0 from 1 reviews
Carrot Cake Cookies [Gluten Free]
 
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Author:
Serves: 24 cookies
Ingredients
  • 2 ripe bananas
  • 2½ cup chopped rainbow carrots
  • 1 cup Purely Elizabeth Apple Cinnamon Ancient Grain Oatmeal (or sub for rolled oats)
  • 1 cup rolled oats
  • 1 egg
  • ⅓ cup raisins
  • ¼ cup pecan butter (or any other type of nut or seed butter)
  • ¼ cup shredded coconut
  • 2 tbsp maple syrup
  • ½ tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp pink himalayan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with a Slipat or parchment paper.
  3. In a food processor, mix bananas, carrots, oats, egg, pecan butter, maple syrup, vanilla extract, baking soda, cinnamon, ginger and sea salt until well combined.
  4. Fold in raisins and shredded coconut.
  5. With a cookie scooper or tablespoon, create 1" balls of dough and place on lined baking sheet.
  6. Bake for 20 minutes or until tops begin to brown.
  7. Store in an airtight container for up to one week in the refrigerator or longer in the freezer.
Nutrition Information
Serving size: 1 cookie Calories: 104 Fat: 5 g Saturated fat: 1 g Carbohydrates: 14 g Sugar: 5 g Fiber: 2 g Protein: 3 g

Chat with me:
Are you all about the pumpkin? What is the craziest pumpkin-spiced thing you’ve seen so far this year?

Vegan Berry Almond Chia Pudding [Gluten Free, Paleo]

naked-juice-berry-almond-nutmilk-chia-pudding

Are chia seeds paleo? Are fruits and vegetables paleo? I am going to assume so and call this recipe paleo. My second recipe in two days and dietary restriction friendly as well!

If you’ve known me for more than two seconds, you know I’m kind of bad with time management, in the fact that I think I can accomplish more than I can in a given amount of time. Since I am constantly on the run (literally and figuratively), it’s nice for me to not worry about food sometimes. I sometimes substitute solid lunch at the office for a nutmilk blend when I’m super busy. It keeps me full the rest of the day and gives me a ton of energy.

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Chia seeds are so hot right now.

I also do enjoy solid food and have been all about the chia puddings lately. I’ve been trying to eat less dairy in the afternoons and evenings (Is my life a constant “how can my nutrition be tweaked experiment”? Yes.) so chia pudding has been an alternative to my beloved Greek yogurt. Since it’s berry season, I thought subbing in Naked Juice’s new Berry Almond Nutmilk for normal almond milk would be a summery switch-up. Plus, each bottle contains 26 blueberries, 8 blackberries, 2 raspberries, 1 strawberry, 24 almonds, 1 3/4 apples and 1/3 of a banana, so basically my fruit servings for the day are taken care of in one serving.

Both the Berry Almond Nutmilk and another new Naked Juice, Peachy Almond Nutmilk, are hitting shelves early next month. I know it will be equally as good because of Naked Juice’s commitment to finding the best blends of fruits and vegetables to put in it’s bottles and deep tradition of goodness. They are both great non-dairy breakfast substitutes, post-workout refuel or mid-day snack.

This chia pudding is naturally gluten-free, vegan, dairy-free and free of added sugar while still being slightly sweet thanks to the Berry Almond Nutmilk. Plus, one bottle has 11 grams of Protein (!!!) and is a good source of both magnesium and vitamin E on top of all the health benefits of chia seeds. Uh, also this recipe has two ingredients so you’re basically crazy if you don’t make it right now.

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Berry Almond Chia Pudding [Vegan, Gluten Free, Paleo]


5.0 from 1 reviews
Vegan Berry Chia Pudding [Gluten Free, Paleo]
 
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Author:
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten Free, Paleo
Serves: 4 servings
Ingredients
  • ½ cup chia seeds
  • 1 bottle Naked Juice Berry Almond Nutmilk
Instructions
  1. Place chia seeds in a medium-sized bowl with a lid.
  2. Whisk in one bottle of Naked Juice Berry Almond Nutmilk. Be sure chia seeds are well mixed in and not in clumps in the bottom.
  3. Refrigerate for at least one hour, stirring once or twice.
  4. Eat with favorite toppings if desired (I suggest unsweetened carob chips!)

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

This post was sponsored by Naked Juice but all opinions are my own!

Chat with me:
Are you good with time management? What are your go-to foods when you’re too busy to cook/eat? How do you eat your chia pudding?

Strawberry Rhubarb Basil Crisp [Vegan, Gluten Free, Paleo]

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So, this is the dessert you make when everyone coming to your dinner party has some dietary restraint. Oh, and they are free of refined sugar because you’re on my blog.

Last year I bought rhubarb and never used it… I wasn’t going to let this rhubarb meet the same fate. When I discussed what to do with it, the suggestion “jam” came up but that seemed like too much of a cop-out. That will be for my second batch of rhubarb. I needed to challenge myself with my first batch.

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Pan roasting the rhubarb, strawberries and basil.

Something I’ve recently learned about myself is that I constantly challenge myself. I recently spoke to an ex-boyfriend and he commented that he liked that I challenged him while we were together and I was still challenging him now (by telling him he should lose some weight – I’m such an asshole).

I’m in this weird period of growth and self-discovery and I have found that a quality I don’t like in other people is the inability to challenge themselves. You can stay stuck in a non-ideal situation because you aren’t willing to challenge yourself. It’s easy to be comfortable and live in the same place and hang out with the same people and spin your wheels. I know, I’ve been there. Often qualities you don’t like in other people are qualities you don’t like in yourself.

strawberry-rhubarb-basil-gluten-free-vegan-paleo-crisp

Obviously inspired by the DSLR course I’m taking.

Challenging yourself is hard. Change and growth are hard. It’s challenging to leave everything you know and move across the country. It’s challenging to tell your body, “Hey Body, you’re going to run 26.2 miles today.” It’s challenging keeping Almost Getting it Together as my side-hustle. The fear of failure is real.

Okay, this post was real heavy. Go make this Strawberry Rhubarb Basil Crisp and eat it with some ice cream because it’s summer and I’m challenging you to enjoy yourself.

strawberry-rhubarb-basil-gluten-free-vegan-paleo-crisp

Starwberry Rhubarb Basil Crisp

5.0 from 1 reviews
Strawberry Rhubarb Basil Crisp [Vegan, Gluten Free, Paleo]
 
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Author:
Recipe type: Gluten Free, Vegan, Paleo, Dessert
Serves: 12 mini crisps
Ingredients
Filling
  • 2 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • ¼ cup chopped basil
  • 1 tbsp maple syrup
  • juice of 1 orange (about ⅓ cup)
  • 1 tsp cinnamon
Crisp
  • ¾ cup hazelnut flour
  • ¾ cup coconut flour
  • ½ cup chopped pecans
  • 1½ tbsp coconut oil, melted
  • 1½ tbsp maple syrup
  • pinch pink Himalayan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line a 12-cup muffin tin with silicone liners.
  3. Place chopped rhubarb, strawberries, basil, maple syrup, cinnamon and orange juice in a small sauce pan on medium low heat.
  4. Let rhubarb mixture cook down for about 15 minutes or until soft and fragrant, stirring occasionally.
  5. While the filling is cooking, mix together hazelnut flour, coconut flour, pecans and salt in a small bowl.
  6. Pour melted coconut oil and maple syrup into crisp mixture and mix until well combined.
  7. Place a small spoonful of crisp mixture into bottom of each silicon liner and press down until covered. You should use about half your mixture.
  8. Once rhubarb mixture has softened, turn off heat and let cool for several minutes.
  9. Portion rhubarb mixture evenly into each silicon liner.
  10. Place remaining crisp mixture on top of the rhubarb filling.
  11. Place in oven and bake for 15-20 minutes, until tops begin to brown.
  12. Let cool completely and store leftovers in fridge in a covered container for up to one week.
Nutrition Information
Serving size: 1 mini-crisp Calories: 130 Fat: 6 g Saturated fat: 3 g Carbohydrates: 16 g Sugar: 5 g Sodium: 17 mg Fiber: 4 g Protein: 3 g

The theme for this month’s Recipe Redux is pie. Nothing is says summer more than pies – other than bikinis. Crisps are a less caloric substitute to a pie – and makes me think of all the peach crisp my mother used to make in the summer when I was growing up.

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Chat with me:
Are you afraid of change? Are you able to challenge yourself? What qualities do you not like in yourself/others?

Raw Almond Butter Cookies [Gluten Free]

raw-almond-butter-cookies

Do you ever feel like some cookies get all the love? Who is ever going to turn down a chocolate chip cookie for a peanut butter cookie. For having a highly evolved palette (I think), I kind of have basic tastes. I never ate condiments on things growing up. I have always been able to eat the same thing days in a row. I will always choose a chocolate chip cookie over a peanut butter cookie. Sorry.

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Although I will usually choose a chocolate chip cookie, these raw almond butter cookies come in a close second.

I remember my mom would bake peanut butter cookies time-to-time when I was growing up. She wasn’t really much of a baker – unless she had a craving for something – but she would make peanut butter cookies. I always loved making the criss-cross pattern in the dough. I would do the same with my grandmother when she would bake cookies for Christmas.

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It’s always such a struggle to get these from the food processor to a photo shoot without eating them all.

These cookies are gluten free (obvs), raw, paleo (maybe?) and if you swap out the honey for maple syrup, vegan too. So basically you could eat these if you’re doing the Beyonce Vegan Diet or whatever else is cook and hip this week. Or whatever I should probably be doing to get down to marathon race weight. But I didn’t have any post-long-run ice cream this week. (But I did Monday night post-hike so I guess it cancels out.)

raw-almond-butter-cookies

Raw almond butter cookies.

5.0 from 1 reviews
Raw Almond Butter Cookies [Gluten Free]
 
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Author:
Recipe type: Dessert
Cuisine: Gluten Free, Vegan, Paleo
Serves: 28 cookies
Ingredients
  • 1 cup almonds
  • 1 cup dates
  • ¼ cup almond butter
  • 2 tbsp honey
  • ¼ tsp sea salt
Instructions
  1. Place almonds and dates in food processor and process until almonds are pulverized and begin to combine with dates.
  2. Add almond butter, honey and sea salt. Continue processing until a ball forms.
  3. Place ball in a bowl and refrigerate for at least 30 minutes to harden.
  4. Remove bowl and roll mixture into 1" balls.
  5. Place balls on a plate.
  6. Wet a fork and make a criss-cross pattern to flat balls out. Rewet fork after every second ball or as necessary.
  7. Refrigerator for up to one week or freeze for up to one month.

If you’re looking for more Meatless Monday options, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
What is your favorite type of cookie? Do you like raw desserts? What cookies did your family bake for you as a child?

Gluten Free Carrot Cake Banana Bread

gluten-free-carrot-cake-banana-bread

Oh snap, here’s a seasonal recipe for you! Plus, two recipes in a row so I can get this up before Easter.

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Be the star of Easter brunch with this gluten free carrot cake banana bread.

I really love carrot cake things but I never bother to make anything carrot cake-esque. I probably have two dozen recipes for carrot cake muffins, carrot cake oatmeal and carrot cake granola pinned that have went unbaked.

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Both of these slices were consumed after photographing.

I seriously can’t stop, won’t stop with this gluten free carrot cake banana bread right now. I accidentally bought two things of bananas (I had one delivered via Google Express then was at Trader Joe’s and bought more without thinking) so I’ve been trying to use them up.

gluten-free-carrot-cake-banana-bread

Gluten Free Carrot Cake Banana Bread.

This has a secret ingredient – cardamom – which gives it a little bit of a spicy taste. Spicy as in carrot cake spicy, not spicy as in Sriracha spicy. The whipped cream cheese gives it a little bit of salt which really takes it over the top. I’d be lying if I said I didn’t have three pieces already today. Whoops.

5.0 from 2 reviews
Gluten Free Carrot Cake Banana Bread
 
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Author:
Serves: 12 servings
Ingredients
Bread
  • 3 small bananas
  • 1 cup carrots
  • 1 cup gluten flour
  • ½ cup rolled oats
  • ½ cup almond milk
  • ¼ cup egg whites
  • ¼ cup maple syrup
  • ¼ cup pecans
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cardamom
  • ⅛ tsp salt
Topping
  • 4 oz whipped cream cheese
  • cinnamon for sprinkling
Instructions
  1. Preheat oven to 350F.
  2. Line a loaf pan with parchment paper and spray with coconut oil or other nonstick spray.
  3. Place all ingredients except pecans in Vitamin or stand mixer and mix until well combined.
  4. Pour batter into prepared loaf pan and place in oven.
  5. Bake for 40 minutes or until top begins to brown and inserted fork comes out clean.
  6. Let cool completely then remove from loaf pan.
  7. Top with whipped cream cheese and sprinkle with cinnamon. Enjoy!

Chat with me:
What are your Easter/Passover plans? Do you buy doubles of things without thinking?

Black Cherry Barbecue Gluten Free Brownies

Black Cherry Barbecue Gluten Free Brownies | almost getting it together

I spent half my Sunday morning and most of my Sunday evening in the kitchen. Originally, I was going to wake up early (well, 7 a.m.) and walk down to the beach and drink coffee and read my book (currently reading What I Talk About When I Talk About Running by Haruki Murakami… and by currently reading I mean I own it and haven’t opened it yet but have thought about opening it) but it was super foggy (who would have guessed), so instead, I made these brownies.

Black Cherry Barbecue Gluten Free Brownies | almost getting it together

Paleo as ****.

So yes, I have kitchen things now. I know you all were concerned. Truthfully, the only thing that is totally unpacked is my kitchen because I need furniture and I’m too busy being outside and enjoying 60 and 70 degree temperatures and sunshine instead to go shopping. (Sorry I’m not sorry.) I have so many recipes coming up for the blog, I can’t even. Even things that aren’t breakfast. I don’t know what’s happening to me.

On to these brownies. Krave asked me create a tailgate recipe with jerky and I don’t know why the first thing that came to my mind was brownies. Tailgating can get real unhealthy real fast. So you can have one of these brownies with a beer and your day isn’t totally shot (but eat a salad, please).

I actually went to the DMV the week before last to get my license and forgot to eat lunch in between that and errands. I had a bag of Basil Citrus Turkey in my bag and before I knew it, it was half gone. So. Good. They were sampling flavors at Ragnar and it took everything in me not to eat all of them.

Black Cherry Barbecue Gluten Free Brownies | almost getting it together

The perfect healthy tailgate food that is sure to please the men in your life.

Black Cherry Barbecue Gluten Free Brownies
 
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Author:
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 12
Ingredients
  • 1 can garbanzo beans
  • 2 eggs
  • ⅔ cup carob powder
  • ⅔ cup applesauce
  • ¼ cup honey
  • ¼ cup unsweetened almond milk
  • 4 oz Krave Black Cherry Crave Jerky, chopped
  • 2 tbsp room temperautre coffee
  • 2 teaspoons baking powder
  • ⅛ tsp sea salt
Instructions
  1. Preheat oven to 350F.
  2. Put all ingredients except jerky in a blender or food processor and blend until it is batter constancy.
  3. Spray muffin tin with coconut oil or line with cupcake liners.
  4. Pour batter into prepared tins (about ¾ quarters of the way full).
  5. Sprinkle chopped jerky on top of batter.
  6. Bake for 30 minutes or until fork inserted comes out clean.
Nutrition Information
Serving size: 1 brownie Calories: 186 Fat: 6.6 g Saturated fat: 4.4 g Carbohydrates: 24.2 g Sugar: 13.9 g Sodium: 175 mg Fiber: 3.0 Protein: 8.7 g

Disclaimer: I was compensated by Krave jerky (which is delicious) for this post. All opinions are my own.

Chat with me:
Thoughts on jerky on brownies? Are you surprised I love jerky? Did you cook anything this weekend?

Pumpkin Mochi

pumpkin mochi | almost getting it together

I don’t know what made me crave pumpkin mochi. I remember just grabbing my phone and jotting down “pumpkin mochi” as something I had to make. But how does one even make mochi?

pumpkin mochi | almost getting it together

I can’t stop myself from eating a piece every time I walk by the kitchen.

You start with Glutinous Sweet White Rice Flour, which despite what the name might lead you to believe, is gluten free. Glutinous sweet white rice flour is what gives mochi its dense, chewy texture. I’m all about texture and dense things, so of course I love mochi.

pumpkin mochi | almost getting it together

Mochi without butter and refined sugar!

I was looking for pumpkin mochi recipes but basically every recipe I found called for at least a stick of butter (butter mochi is popular in Hawaii, but I can’t remember having any there) and a cup of sugar. Uh, no. A friend of mine actually made pumpkin mochi with the butter and sugar and I had some and it was AMAZING but I can’t trust myself to have things like that around so I had to Cassie-fy it. Also, if you eat half the pan, you’ve had a vegetable serving for the day. I didn’t tell you to do that though.

pumpkin mochi | almost getting it together

Pumpkin Mochi

Pumpkin Mochi
 
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Author:
Recipe type: Dessert
Cuisine: Japanese, Gluten Free
Serves: 25 pieces
Ingredients
  • 1½ cup glutinous sweet white rice flour
  • 1 cup pumpkin
  • ½ cup unsweetened apple sauce
  • 4 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 2 tbsp almond butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ⅛ tsp pink Himalayan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line 8X8 baking pan with parchment paper and spray with coconut oil. Set aside.
  3. In a large bowl, whisk together all ingredients except rice flour well.
  4. Slowly add in rice flour with a wooden spoon, ¼ cup at a time.
  5. Once batter is well mixed, pour into prepared pan and smooth top with a spoon or spatula.
  6. Bake for 25 minutes or until top begins to brown and a fork inserted comes out clean.
Nutrition Information
Serving size: 1 piece Calories: 80 Fat: 2.3 g Saturated fat: 1.1 g Carbohydrates: 13.5 g Sugar: 3 g Sodium: 6 mg Fiber: 0.6 g Protein: 1.5 g

Chat with me:
Have you ever had mochi? What is your favorite cultural dessert? Is pumpkin mochi taking it too far?

Gluten Free Pumpkin Spice Parfait

You know what… I’m over fall. There, I said it. I need to be in a climate where it is 72 and sunny 364 days a year, with maybe one rainy day to lay in bed and not feel guilty about it. I wish I could be into the idea of scarves and sweaters and jumping in leaves and carving a pumpkin but I’m just… not.

gluten free pumpkin spice parfait | almost getting it together

Passionate, however, about granola.

I’m a summer girl. My style is very West Coast, California girl. I like wearing minimal clothing (denim shorties and sheer tanks 4ever). I like warm weather things, like running outside and surfing and drinking wine outdoors. I like being tan. Blame it on my Mediterranean blood but you know what? I am an unabashed, unashamed sun worshiper (I wear SPF though, so give me a break).

gluten free pumpkin spice parfait | almost getting it together

The anti basic-bitch #PSL.

You know what I can get behind? Pumpkin because I’m trying to see at night and it’s kind of delicious. Yay, seasonal produce. I’m writing this at 11:30 at night after drinking a glass (or two) of wine… can you tell? Anyway, this dessert/breakfast/snack is ON POINT. Trust me on this one. The one thing I’m always right about is food deliciousness (JK I think kale is delicious and most people probably don’t so I’m not 100% normal).

gluten free pumpkin spice parfait | almost getting it together

Gluten free pumpkin spice parfait.

5.0 from 1 reviews
Gluten Free Pumpkin Spice Parfait
 
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Author:
Recipe type: Dessert, Snack
Cuisine: Gluten Free
Serves: 1 serving
Ingredients
  • ½ cup pumpkin puree
  • ½ cup 0% Greek Yogurt
  • 2 tbsp Purely Elizabeth Pumpkin Fig Granola
  • 1 tbsp vanilla protein powder (I used Vega Performance)
  • ½ tsp pumpkin pie spice
Instructions
  1. Place pumpkin puree in a small bowl.
  2. Mix protein powder and pumpkin pie spice in pumpkin puree.
  3. Place ½ pumpkin mixture in serving dish of choice.
  4. Place ¼ cup Greek yogurt on top of pumpkin.
  5. Place 1 tbsp of granola on top of yogurt.
  6. Repeat with remaining ingredients.
Nutrition Information
Serving size: 1 Calories: 217 Fat: 3.7 g Saturated fat: 1.8 g Carbohydrates: 26.2 g Sugar: 11 g Sodium: 172 mg Fiber: 4.9 g Protein: 21 g

Chat with me:
Do you love fall? Do you hate fall? Are you indifferent about seasons because you live somewhere where there are no seasons?

Gluten Free Pumpkin Chocolate Chip Cookies

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

Don’t get any ideas… I haven’t joined basic b***h #pumpkinspicenation. I’m just capitalizing on the opportunities at hand, i.e. fall. And we do a monthly feature called Seven Things We Love on the AEO blog and of course, I choose “what we’re eating/drinking”. It’s turned into me asking my team what they want me to make and pumpkin chocolate chip cookies came up… also I wanted pumpkin chocolate chip cookies. There, I said it.

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

Full of real ingredients, unlike that #PSL you’re holding.

Pumpkin is so good for you, though. It’s full of beta-carotine and fiber and is a vegetable. You can easily add veggies to your normal breakfast with pumpkin pie oatmeal or a two-minute pumpkin quinoa breakfast muffin. So, I’m a fan of all things pumpkin, when it involves actual pumpkin of course.

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

A way to get your pumpkin spice fix while also not ingesting things that cause cancer.

These cookies aren’t super sweet because I don’t typically eat refined sugar so I have a really sensitive sweet tooth. You might want to add a couple more table spoons of maple syrup if you want them sweeter. Did I mention these are gluten free, refined sugar free and oil free?

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it togethergluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

Gluten free, refined sugar free, oil free pumpkin spice cookies.

5.0 from 1 reviews
Pumpkin Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free, Sugar Free
Serves: 24 cookies
Ingredients
  • 1 cup gluten free flour
  • ½ cup rolled oats
  • ¾ cup pumpkin puree
  • ¼ cup almond butter
  • ¼ cup + 1 tbsp unsweetened apple sauce
  • ¼ cup unsweetened carob chips (or chocolate chips)
  • 1 egg
  • 2 tbsp maple syrup
  • 2 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ⅛ tsp pink himalaylan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Cover cookie sheet with aluminum foil and spray with coconut oil.
  3. Combine flour, oats, baking powder, pumpkin pie spice, cinnamon and sea salt in a large bowl. Set aside.
  4. In a small bowl, whisk together egg, vanilla, maple syrup, applesauce, almond butter and pumpkin puree.
  5. Add wet ingredients to dry ingredients and mix until combined.
  6. Fold in carob chips.
  7. Spoon out 1 TBSP of batter 1 inch apart until cookie sheet is full.
  8. Place in oven and bake until top is bounces back when touched and begins to brown.
  9. Store in airtight container in the refridgerator.
Nutrition Information
Serving size: 1 cookie Calories: 65 Fat: 2.1 g Saturated fat: 0 g Carbohydrates: 9.7 g Sugar: 2.0 g Sodium: 15mg Fiber: 0.7 g Protein: 1.7 g

Chat with me:
What is your favorite way to eat pumpkin… or pumpkin spice things? What is the most ridiculous pumpkin spiced thing you have seen? (Toss up between pumpkin spice vodka and pumpkin spice Pringles for me.)