Vegan Pumpkin Crumble

This recipe was inspired by Gluten-Free Pumpkin Crumble Bars (Vegan) - they looked SO good, I had to try it out. I made some small changes and added a few things (what else is new?) :)

Vegan Pumpkin Crumble

Crumble

• 1 1/2 cups rolled oats

• 1/2 cup coconut flour (or almond)

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 cup coconut oil

• 1/4 cup honey (or another sweetner such as agave/maple syrup)

• 1 tsp vanilla extract

Pumpkin Filling

• 3/4 cup organic pumpkin (I used canned - you can also use fresh!)

• 2 Tbsp of sweetner (honey, agave, maple syrup)

• small scoop of protein powder (Optional - I added Raw Protein for some extra nutrition!)

Preheat the oven to 350 degrees. Combine the ingredients for the crumble and mix up. In a separate bowl, combine the pumpkin filling ingredients and mix. Grease a baking dish with coconut oil or cover with parchment paper. Pour in half of the crumble mixture and spread evenly. Layer on the pumpkin filling. Top with the remaining crumble mixture. Place in the oven for 20-25 min or until golden brown.

I ate this crumble right out of the oven with some So Delicious Vanilla Almond Milk Ice Cream  - incredible! 

Quinoa Fruit Salad with Ginger, Lime, Honey Dressing

This breakfast-for-dinner recipe was inspired by Trisha Yearwood's Hawaiian Fruit Salad that I saw on FoodNetwork earlier today. It looked way too good, I had to try it. I threw it over some quinoa and made it into a "pretending it's still summer" style meal :)

I just eyeballed my measurements and did it for a one person serving, if you want a larger amount I would follow Trisha's recipe.

Quinoa Fruit Salad with Ginger, Lime, Honey Dressing

• Organic Quinoa (cooked and chilled)
• Assorted fruit cup (I got mine from the store but feel free to cut your own!)
• Juice 1 lime
• 1 Tbsp honey
• Fresh or ground ginger (I chopped up a small knob of fresh ginger - probably about 1/2 tsp - do it according to your taste)

Mix all the ingredients and enjoy! This is a great healthy/quick breakfast, snack, or dinner.

Flour-less Banana & Carrot Protein "Cake" with Goat Cheese Honey Frosting

I saw a recipe on one of my favorite websites MindBodyGreen for a Raw, Vegan Banana Bread and of course decided to try it out with my own twist so the base of the recipe are the same:

• 1 cup raw almonds
• 2 carrots, pureed
• 2 apples, cored and pureed (or I used unsweetened organic applesauce)
• 1/2 cup flax meal
• 2 bananas, mashed well

I added some extra spices, protein, and raisins

• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp all spice
• 1/4 tsp Himalayan salt
• 1/4 cup protein powder (I used Raw Protein)
• handful of organic raisins

I blended all of the ingredients in my beloved Vitamix (except raisins - fold those in after) to create the batter. Pour in a baking dish (grease beforehand with coconut oil or cover in parchment paper). Preheat the oven to 350 degrees. Place in the oven for 25-30 minutes or until toasted brown on top!

For the frosting just simply mix goat cheese with some honey and spread on top.

This is a great breakfast or even a healthy dessert when your sweet tooth comes calling :)