Tag Archives: Snacks

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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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.

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

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?

Chocolate Nut Granola [Gluten Free]

chocolate-nut-granola-almost-getting-it-together

I reignited a granola monster earlier this month. As I mentioned, my best friend Carly came to visit for a week from NYC. As I am on the quest to constantly be a perfect hostess, I like to have snacks on hand for my friends whenever they are at my place. Granola is a great option – you can have it for breakfast with yogurt and fruit, as a snack by the handful and it’s easy to send some home for those hangry airport moments.

chocolate-nut-granola-almost-getting-it-together

I kind of plowed through this granola in a week.

I haven’t made a very good granola in months. I’ve been pretty disappointed with most of my endeavors as of late. Also I’ve burned a lot of granola as of late. Sometimes I try to brainstorm things I could do to make money on the side as far as food goes and I think making granola is a viable option but then so many people are in the granola game – and excelling at it.

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Having homemade granola on hand is an easy way to be a great hostess.

Once I put some thought and a timer back into the granola game, I made a killer granola. I tried making this recipe without oil as well and it didn’t turn out quite as delicious. Plus I think the coconut oil really helps the chocolate flavor come through. This chocolate nut granola really made me feel like I could make a non-failure granola once again.

chocolate-nut-granola-almost-getting-it-together

Chocolate nut granola – can’t stop, won’t stop.

Sunday morning, my friend Chrissy and I walked to the Philz truck in the Marina for a coffee. We were discussing what to make for breakfast before I had to take her to the airport and at first we said waffles… until she admitted to wanting yogurt because this granola was awesome. So don’t just take my word for it – make this ASAP.

5.0 from 1 reviews
Chocolate Nut Granola [Gluten Free]
 
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Author:
Recipe type: Snack, Breakfast
Cuisine: Gluten Free
Serves: 16 servings
Ingredients
  • 3 cups rolled oats
  • ½ cup walnuts
  • ½ cup pumpkin seeds
  • ½ cup pecans
  • ⅓ cup unsweetened cocoa powder
  • 1½ tbsp coconut oil, melted
  • ¼ cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ⅛ tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Mix oats, walnuts, pumpkin seeds, pecans, cocoa, cinnamon and salt in a large bowl until combined. Make a well in the middle.
  3. Mix melted coconut oil, maple syrup, egg and vanilla extract in a small bowl.
  4. Pour wet ingredients into dry ingredients and mix until just combined.
  5. Bake for 30-40 minutes until oats begin to brown and become fragrant, flipping carefully once after 20 minutes.
  6. Let sit until completely cool up to overnight.
  7. Store in an airtight container up to a week.

Chat with me:
What do you like to have on hand for your guests? What things do you appreciate hosts doing for you? What food would you make and sell if you could?

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.)

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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?

Chocolate Banana Bread Energy Bites [Raw, Vegan, Gluten Free]

chocolate-banana-bread-energy-bites-raw-vegan-gluten-free | almost getting it together

Whenever I think about making energy bites, which I do every three weeks or so because a batch lasts me that long, I usually just think about what I have to use up and what sounds good. These ones I was basically just eating straight out of the food processor like some sort of animal. Next time I need to make a batch, I really need to recreate these.

chocolate-banana-bread-energy-bites-raw-vegan-gluten-free | almost getting it together

These guys get me to run some mornings.

This month’s Recipe Redux theme was things that pair with chocolate. Bananas are an immediate choice. So is peanut butter… of course I used both because I feel the need to eat nut butter and chocolate with everything always.

If I had more time, I probably would have recreated the most amazing dessert I think I have ever had (except maybe sans this insane goat cheese dessert I had once) that was on the menu at Lazy Bear last week, but alas, the past few weeks of my life have been a little… crazy. Thank you for all your kind comments on my Lemony Snicket-esque string of bad luck (props to Suz for that awesome pop-culture call out). So instead, you guys get these balls of deliciousness that I made in November. Whoops. I’m really classic at that.

After my juice cleanse and pretending I was going to get my life back in order, I bought a jar of Justin’s Chocolate Hazelnut Butter because… why not? I’ve actually had it for a month and it’s only a quarter of the way eaten, which means I’ve probably had three servings spread out over a few weeks, so I’ll chalk that up to a win. I’ve been having some dark chocolate at night or maybe a baby spoon full (and I mean baby, like a couple teaspoons) of chocolate hazelnut butter. I really need to remember I keep chocolate-y energy bites around for that same reason.

chocolate-banana-bread-energy-bites-raw-vegan-gluten-free | almost getting it together

Remember when I would have awful chunky energy bites?

Chocolate Banana Bread Energy Bites [Raw, Vegan, Gluten Free]
 
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Author:
Cuisine: Raw, Vegan, Gluten Free
Serves: 24 balls
Ingredients
  • 1 cup dried bananas
  • 1 cup dried figs
  • 1 cup cashews
  • 1 scoop chocolate protein powder (I used Vega Recovery Protein Powder)
  • 2 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp unsweetened almond milk
  • ½ tsp cinnamon
  • ⅛ tsp sea salt
Instructions
  1. Soak dried figs and bananas in filtered water for 15 minutes.
  2. Drain figs and bananas and place in food processor with cashews. Pulse until crumbly.
  3. Add protein powder, peanut butter, maple syrup, almond milk, cinnamon and sea salt to food processor and continue to combine until a ball forms.
  4. Place ball in airtight container and refrigerate for at least 30 minutes.
  5. Form into 1" balls and store in airtight container in the refrigerator for up to two weeks or the freezer for up to two months.
Nutrition Information
Serving size: 1 ball Calories: 84 Fat: 4 g Saturated fat: 1 g Carbohydrates: 10 g Sugar: 5 g Sodium: 7 mg Fiber: 1 g Protein: 2 g

Looking for my other Recipe Redux recipes? 

 

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Chat with me:
What do you think pairs the best with chocolate? Do you have to have some chocolate every day?

Cocoa Dusted Almonds [Vegan, Gluten Free]

cocoa-roasted-almonds | almost-getting-it-together

I used to love those 100 Calorie Cocoa Roasted Almonds packs. I guess I still love them, I just don’t go to Target or anywhere where they sell them… because if I need something from Target I have it delivered. (#sorryimnotsorry). I actually checked and thought they were full of sugar and junk and they really aren’t, compared to some other brands’ flavored almonds.

cocoa-roasted-almonds | almost-getting-it-together

Better than candy because almonds are a) the best snack and b) full of protein, healthy fat and fiber!

Do you remember handing out Valentines as a kid and sometimes you would get a paper Valentine with candy? My family has basically stopped buying me candy for all holidays because I don’t eat it but if I didn’t know how much sugar was in a Reece’s cup, I would be all over that. Anyway, you could give these out as gifts to teachers and friends and your health-obsessed friends instead of candy and they would probably be a pretty big fan of you.

Giving out those paper Valentines was so anxiety-inducing. I would spend hours on my floor, sorting out Valentines and analyzing the classroom checklist our teacher would give us so we didn’t “forget” anyone. I would give my close girl friends the best Valentines then give the people I liked least the least love-focused Valentines. Then it was the boy you had a crush on… and surprisingly I can remember like two boys I liked all of elementary school. I really wasn’t boy crazy a serial dater until high school.

These cocoa dusted almonds are a great gluten free, vegan way to tell someone you love them. Or to eat as a snack and tell yourself you love you more than junk-filled candy.

Cocoa Dusted Almonds [Vegan, Gluten Free]
 
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Author:
Recipe type: Snack, Dessert
Cuisine: Gluten Free, Vegan
Serves: 8 servings
Ingredients
  • 2 cup almonds
  • 1 tbsp coconut oil, melted
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • ½ tsp sea salt
Instructions
  1. Preheat oven to 350F. Line a baking sheet with aluminum foil or a Slipat.
  2. Place almonds in a small dish.
  3. Pour melted coconut oil and maple syrup over almonds and toss until covered.
  4. Add cocoa powder to almonds and stir until covered.
  5. Place almonds in a single layer on covered baking sheet. Sprinkle with sea salt.
  6. Bake for 30 minutes, stirring every 10 minutes.
Nutrition Information
Serving size: ¼ cup Calories: 171 Fat: 13.9 g Saturated fat: 2.6 g Carbohydrates: 9.9 g Sugar: 4.0 g Fiber: 3.8 g Protein: 5.5 g

Nuts about nuts? Check out my Snickerdoodle Almonds recipe.

Chat with me:
What was your favorite holiday to celebrate in school growing up? Did you have extreme anxiety about who to give Valentine’s cards? What was your first crush like?

Easy Gluten Free Banana Bread

easy gluten free banana bread | almost getting it together

This loaf of banana bread was gone within a week. I live alone. Okay, I had some visitors and they helped out with eating banana bread, but basically I took down this guy by myself. And I wonder why I’ve gotten fat living in SF.

easy gluten free banana bread | almost getting it together

With maple walnut butter I bought at the farmer’s market. Allegedly what cookie butter tastes like.

I’m super-concious about wasting food. I have no idea why. I’m literally not conscious about wasting anything else in my life, besides a good outfit when I’m not going to see anyone (i.e. cute boys) that matters. (Ugh, great, I have to wear clothes the whole time I’m home.) Anyway, I’m constantly trying to make super-healthy banana bread because then I’m not wasting bananas. I buy bananas then eat them like half at a time over the course of a week so I also have a lot of frozen bananas for smoothies.

Let’s just say it took me like 12 tries to make a batch of banana bread that not only was delicious, but could be photographed for the blog. The number one thing I probably did was stop being a freak and didn’t put spinach in it. I made an amaze zucchini bread last week that also is already gone but would not photograph well… womp womp.

easy gluten free banana bread | almost getting it together

Banana bread that finally photographed semi-well, despite my crappy photography skills.

If you’re looking for fluffy, traditional banana bread… this isn’t it. This is denser and is really good cold with a little bit of cocoa marscapone or walnut butter (or any nut butter, really). I would eat a piece pre-run if I woke up starving.

Because I made it, this is refined sugar free, gluten free and if you switch out the egg for a flax egg, vegan! It’s also 92 calories for one slice which makes me feel way less guilty about the speed at which I ate it. 92 calorie banana bread? You’re welcome. I’m linking up with Tina and Deborah for their amazing Meatless Monday posts!

easy gluten free banana bread | almost getting it together

Easy gluten free banana bread.

Easy Gluten Free Banana Bread
 
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Author:
Serves: 12 pieces
Ingredients
  • 2 ripe bananas
  • 1 cup rolled oats
  • 1 cup peanut flour
  • 1 cup pumpkin puree
  • ½ cup unsweetened apple sauce
  • 1 egg
  • 1 tbsp coconut oil, melted
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • ⅛ tsp salt
Instructions
  1. Preheat oven to 400F. Line a bread pan with parchment paper.
  2. Place all ingredients in a Vitamix, high powered blender or food processor and mix well. Alternately, if you don't have any of those, just mash bananas really well and mix together.
  3. Pour mixture in lined bread pan and bake for 40-45 minutes or until a fork inserted comes out clean.
  4. Let cool completely and store in fridge up to one week.
Nutrition Information
Serving size: 1 slice Calories: 92 Fat: 3.2 g Carbohydrates: 13.7 g Sugar: 4.2 g Sodium: 241 mg Fiber: 2.8 g Protein: 3.5 g

Chat with me:
Don’t you hate wasting a cute outfit? What do you do to reduce food waste?

Antioxidant Energy Bites

antioxidant energy bites | almost getting it together

Fun fact: I’ve had this recipe since June. This is the last recipe I have saved so hopefully my kitchen things come soon. Also I really miss all of my kitchen things and I’m craving a green smoothie so my heart is pretty broken right about now.

antioxidant energy bites | almost getting it together

Turtle dish, somewhere in the flyover states currently.

Where do you find antioxidant mix or what even is antioxidant mix, you ask. Well, I found it at Costco. It’s from Made in Nature Brand and technically it’s super berry mix or something, but you can find it on Amazon, too. They also make amazing unsweetened dried bananas, too. Pick up a bag of each and I promise I’ll make and photograph a recipe with them… because I’ve made it twice but devoured it before photographing it.

 antioxidant energy bites | almost getting it together

So many antioxidants, so little time.

Starting over in an apartment with absolutely nothing except some clothes is so exhausting. The past 5 days have been shopping, shopping, shopping, but not for fun things like clothes and shoes but instead for exhausting things like dishes and towels and restocking my entire kitchen. Luckily, I did have a little break and hung out with Gina and Kay, both of who I am so excited to see more of, but more on that later in the week.

Anyway, so make these guys. They are gluten free, vegan, paleo, whatever. If you haven’t tired of energy bites, check out my other energy bite recipes, like chocolate coconut pistachio and vanilla fig.

5.0 from 2 reviews
Antioxidant Energy Bites
 
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Author:
Recipe type: Gluten Free, Vegan
Serves: 24 1" balls
Ingredients
  • 1 cup cashews
  • ½ cup dates, soaked
  • ½ cup antioxidant mix
  • 2 tbsp cacao powder
  • Pinch pink Himalayan sea salt
Instructions
  1. Soak dates in filtered water for at least 30 minutes.
  2. Pour out water and place dates in food processor.
  3. Add all other ingredients to food processor.
  4. Process until a ball begins to form. You may have to scrape down sides a few times.
  5. Place mixture in a bowl and put in refrigerator for at least 30 minutes.
  6. Once mixture has cooled, roll into 1" balls.
Nutrition Information
Serving size: 1 ball Calories: 48 Fat: 2.9 g Saturated fat: 0.6 g Carbohydrates: 5.4 g Sugar: 3.0 g Sodium: 3 mg Fiber: 0.6 g Protein: 1.1 g

Chat with me:
Have I hit my energy bite recipe quota? What recipes should I start making in my new kitchen? Will you come help me unpack? I’ll provide the wine and Taylor Swift’s new album.

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?