Ingredients for Muffins
- 1.5 cups organic gluten free oat flour (gluten free oats ground into a flour)
- 1/2 cup organic almond flour
- 1/2 cup Lakanto Monkfruit Sweetener
- 1 T baking powder
- 1 tsp organic cinnamon
- pinch sea salt
- 1 cup mashed organic sweet potato
- 2 T shredded organic carrots
- 1 cup cashew milk unsweetened
- 1 flax egg
- 1 tsp organic vanilla extract
- 6 T smooth organic almond butter
Ingredients for Whipped Cream
- 1 14-ounce can (414 ml) organic full fat coconut milk
- 1/4 cup Lakanto Monkfruit Sweetener
- 1 tsp organic blueberry powder
- 1/2 tsp organic vanilla extract
Directions for Muffins:
- Preheat the oven to 350 degrees and lightly grease 12 muffins tins with organic coconut oil.
- In a high speed blender, combine all your ingredients and blend until a fine batter is formed. If your nut butter is not smooth enough, you may want to melt it slightly beforehand.
- Divide the batter amongst the muffin tin and bake for 25-30 minutes. Ensure you check by inserting a skewer and once clean, they are done.
- Remove from oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, top with whipped cream (below).
Directions for Whipped Cream:
- Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla, blueberry powder, Lakanto, and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
- Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Best if devoured in a couple days! Enjoy!
❤ Colleen Poling, RD
Reducing the amount of added sugar in your diet is one of the best things you can do for yourself. Even if you just reduce it 10%, it can have a significant effect on your health! Reducing the added sugar in your diet can lower blood pressure, cholesterol, triglycerides, decrease risk of heart attack, keep your brain sharp, decrease risk of developing dementia, keep skin looking younger and clearer, lower your risk of diabetes, reduce certain cancers, fewer cavities, balance hormones, reduce anxiety, give you more energy, help you maintain a healthy weight and have fewer crashes!! I highly recommend to challenge yourself, and start reducing the added sugar in your diet today!! Know though, that it is possible to go through a type of withdraw from added sugars, and it can take a week to start feeling better.
So, what is a person with a sweet-tooth to do? No worries, you can still enjoy yourself! Check out this delicious low-sugar recipe:
Low-Sugar Strawberry Almond Oat Pizzas:
- Blend Oats, almond flour, baking powder, oil, Lakanto and salt into a food processor until cookie-dough consistency.
- In a 9 inch circular pan lined with parchment paper, press down the dough evenly.
- Top with Jam, and evenly coat to desired thickness
- Bake at 350 degrees for 20-25 minutes or until crust lightly browned.
- Once cool, cut into pizza pieces!
❤ Colleen Poling, RD
October is here! That means all things PUMPKIN! Check out my new recipes to spice up your breakfast!
Protein Pumpkin Smoothie Bowl (V+ GF)
Ingredients: 1 serving
- 1/4 cup pumpkin puree
- 1 cup frozen banana pieces
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon almond butter or peanut butter (salt-free and unsweetened)
- 1 scoop vegan vanilla protein powder
- 1/2 teaspoon vanilla extract
- 1 medjool date, pitted
- 1/4 cup coconut milk (full-fat canned)
- 1/2 cup ice
- 1/4 cup cashews
- 1/2 cup water
- Place all ingredients in a high speed lender or small (4 cup) food processor. Blend, using the spatula to mix, adding water as necessary until you reach the consistency of frozen yogurt.
- Empty into a bowl and top with whatever you like. I suggest chia seeds, hemp seeds, ground flax seeds, pomegranate seeds, raw cacao nibs, and pecans
Paleo Pumpkin Bread (V+GF)
Ingredients: (makes 2 loafs)
- 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
- 1/4 cup olive oil
- 1/4 cup maple syrup, or agave syrup
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana
- 1/2 cup Lakanto Monkfruit zero calorie sweetner
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup water
- 1 cup gluten free rolled oats
- 2 cups almond flour
- 3 Tbsp pecans to top or mix in
- Lakanto Chocolate mixed in if desired
- Prepare flax eggs in a large mixing bowl and preheat oven to 375.
- Prepare 2 loaf pans by lightly greasing or lining with parchment paper.
- To flax eggs add pumpkin, mashed banana, agave or maple syrup, olive oil and whisk to combine.
- Next add coconut sugar, baking soda, salt, cinnamon, pumpkin pie spice, and whisk.
- Add water and whisk again.
- Add oats, almond flour and stir. If it appears too wet, add in another couple Tbsp of oats or almond flour.
- Scoop into loaf pan and top with pecans
- Bake for 40-45 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.