Gingerbread French Toast with Gingerbread Whipped Cream (Vegan)

It is officially December which means it is gingerbread season! During the winter I love to bake and experiment with new recipes! Therefore, I came up with this delicious gingerbread french toast recipe using actual gingerbread that I made the night before! It is super quick and easy! Plus it features this amazing gingerbread whip cream made out of an ingredient you would never guess! This recipe gets the gingerbread flavor from the molasses and the amazing Primal Palate Gingersnap Seasoning! Use the code BETHINKEATHEALTHY10 for 10% off your order! Find this delicious recipe below and go make it on a perfect winter morning!

Gingerbread:

Ingredients:

-2 cups whole wheat pastry flour

-1 tsp baking soda

-1 tsp baking powder

-1 tbsp Primal Palate Gingersnap Seasoning

-1/2 tsp pink salt

-1/4 cup melted coconut oil

-1/4 cup molasses

-1/4 cup pure maple syrup

-1 tsp vanilla extract

-2 flax eggs

-1 cup unsweetened apple sauce

Directions:

1. Make the flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of water to a bowl. Let thicken.

2. Add all the ingredients to a bowl and combine.

3. Spray a bread pan and add the batter to the pan.

4. Bake at 350F for 45 minutes.

5. Take out and let cool overnight.

Gingerbread Whipped Cream:

Ingredients:

-1/2 cup aquafaba juice (juice from a chickpea can)

-1 tsp molasses

-1 tsp vanilla extract

-1 tsp cream of tarter

-1 tbsp pure maple syrup

-1/2 tsp Primal Palate Gingersnap Seasoning

Directions:

1. Add aquafaba to a bowl and mix with a fork or hand mixer until it becomes foamy and forms stiff peaks (about 5 minutes).

2. Add the rest of the ingredients.

3. Continue whisking for a few more minutes until everything is well incorporated.

4. Set in the freezer to chill while you make the french toast.

Gingerbread French Toast:

Ingredients:

-1 gingerbread loaf (about 2 slices per serving)

-1/2 cup unsweetened almond milk

-1 tsp vanilla extract

-1 tsp Primal Palate Gingersnap Seasoning

-1-2 tbsp coconut oil

Toppings:

-Vegan gingerbread whipped cream

-Molasses

-Pomegranates

-Primal Palate Gingersnap Seasoning

Directions:

1. Add the almond milk, vanilla extract, and Primal Palate Gingernsap Seasoning to a bowl. Combine well.

2. Soak 2 slices of the gingerbread in the mixture for a few minutes on each side.

3. Add coconut oil to a pan followed by the gingerbread. Cook on each side until slightly toasted.

4. Add to a plate and top away (makes about 3 servings)!

Pumpkin Oatmeal ft. Pumpkin Almond Butter

This oatmeal is delicious and perfect for a fall day. I make such a small batch of the almond butter because it will only last up to a week due to the pumpkin purée but I am not too sure you will have to worry about it going bad because it tastes so good! Also make sure to stir in the pumpkin spice and pumpkin purée in a separate bowl because I did not my first time around and it did not turn out well to say the least haha. I definitely recommend you guys making this for a super filling and cozy fall breakfast! 

Pumpkin Almond Butter:

Ingredients:

-1 cup unsalted almonds or 1 cup of almond butter

-1/4 cup 100% pumpkin purée 

-1 tsp pumpkin pie spice

-1 tbsp of pure maple syrup for sweetness

Directions:

  1. If making own almond butter add almonds to a food processor and process until a nut butter consistency. You may need to stop to scrap the sides down. (it took me about 20 minutes)
  2. Add the pumpkin purée and pumpkin pie spice and process for another minute or two until all combined.
  3. Transfer to a glass jar and keep in the refrigerator for up to one week. 

Pumpkin Oatmeal:

Ingredients:

-3/4 cup oatmeal

-1 1/2 cup water

-1/4 cup 100% pumpkin purée 

-1/2 mashed banana

-1 scoop of collagen (I used Furtherfood, optional)

-1 tsp vanilla extract

-1/2 tsp pumpkin pie spice

-1/4 tsp pink salt

Toppings:

-Carmalized banana

-Half of a Pumpkin Pie Perfect Bar

-Pumpkin almond butter

-Hemp seeds

-Pumpkin seeds

Directions:

  1. Bring the water to a bowl and then stir in the oats.
  2. Add the rest of the ingredients and continue to cook the oats until the desired consistency.
  3. For the carmalzied bananas add coconut oil and cinnamon to a pan. Cook the bananas on both sides. 
  4. Pour in a bowl and go crazy with the toppings! 

Apple Granola Crunch Pancakes (Vegan & Gluten Free Option)

Happy fall! That officially means pumpkin and apple everything! Pancakes are one of my favorite ways to start the weekend and cuddling up by the fire with a warm drink! These pancakes are both vegan and can be made gluten free which makes you feel so much better about what you are eating. They have apples and granola in the middle which adds for a nice crunch. Plus I made carmalized apples that make the perfect touch on top.

The granola I used is Within Without Granola! They have so many amazing flavors but I used the Chewy Granola Maple Pecan one which is made with only 6 ingredients! I love how clean the ingredients are and that it uses maple syrup as a sweetner! Head over to my Instagram to enter the giveaway and you could win any flavor of your licking, including the seasonal pumpkin one!

Ingredients:

-1 cup of rolled oats (gluten free oats if needed)

-1 scoop of Further Food Collagen or any collagen of choice (optional)

-1 cup of nondairy milk (I used almond milk)

-1 flax egg

-1/2 tsp baking powder

-1/4 tsp salt

-1 tsp apple pie spice (I used Primal Palate)

-1 tsp vanilla extract

-3/4 cup of a chopped apple

-Handful of Within Without Foods Chewy Granola Maple Pecan

Toppings:

-Apple pie spice

-Within Without Foods Chewy Granola Maple Pecan

-Apple cinnamon sautéed apples

-100% pure maple syrup

Directions:

1. Make a flax egg by adding 1 tbsp of flax seeds and 3 tbsps of water. Set aside to thicken.

2. Add all the ingredients to a blender, except the apple and granola, including the flax egg once thickened.

3. Chop up the apple and stir that along with the granola in the batter.

4. Spray a pan and add the batter to the pan. Cook on one side until bubbles form and then flip until cooked through. Makes about 8. Divide up how you like but I promise it is tempting to eat them all!!

5. While the pancakes are cooking chop up the rest of the apple. In a pan melt 1 tbsp of coconut oil, 1 tsp of maple syrup, and 1 tsp of apple pie spice. Then add the apples until coated and warmed.

6. Add the pancakes to the plate along with the spiced apples. Top with more granola, apple pie spice, and pure maple syrup!

Banana Carrot Pumpkin Zucchini Bread (Vegan)

Fall is upon us and baking is one of my favorite ways to pass time! Pumpkin everything is all over the internet, stores and is even used in this bread! This bread is super delicious and moist; it is filled with a lot of fruit and vegetables even! I was so surprised with how simple this recipe was and it uses minimal ingredients; most ingredients you will probably even have on hand. This is the perfect recipe to make on one fall day!

Ingredients:

-1 cup shredded carrot

-1 cup shredded zucchini

-1/2 cup puréed pumpkin

-2 mashed bananas

-1 cup oat flour

-2 tbsp flax seeds

-2 tbsp pure maple syrup

-2 tbsp melted coconut oil

-1/2 tsp baking powder

-1/2 tsp baking soda

-1/2 tsp cinnamon

-1/4 tsp salt

-1/4 cup raisins

-optional toppings: 1 tbsp pumpkin seeds, 1 tbsp rolled oats, 1/2 tbsp hemp seeds

Directions:

1. Preheat oven to 350 F.

2. Combine all the ingredients in a bowl and stir.

3. Top with the optional toppings.

4. Bake for 40 minutes and let cool. Enjoy!

Banana Bread (Healthy + Refined Sugar Free)

One ingredient I always have on hand is bananas so what better to make than banana bread?! Of course it is the best to wait until the bananas are ripe and spotty because it will be the sweetest! I realized I didn’t have a basic banana bread recipe so of course had to create one! The recipe requires ingredients that most people have at home and it is so delicious!

Ingredients:

-2 eggs

-2 bananas + 1 banana for topping

-1 cup rolled oats

-1/4 cup pure maple syrup

-1/4 cup coconut oil, melted

-1 tsp baking powder

-1 tsp baking soda

-1 tsp vanilla extract

-1 tsp cinnamon

-1 tsp salt

-optional: chopped walnuts or pecans & cacao nibs or dark chocolate chips

Directions:

1. Preheat oven to 350F and line your pan with either parchment paper or oil of choice.

2. Combine all the ingredients in a bowl and pour in the pan.

3. Cut a banana in half lengthwise and lay on top.

4. Bake for 45 minutes, let cool and enjoy!

Go to Matcha Latte

One of my favorite drinks lately has been a matcha latte! It is the perfect way to start your morning and is filled with amazing ingredients and health benefits! Matcha is great if you do not like coffee and can give you energy as well! It is filled with antioxidants, boosts your metabolism, and can help lower your blood sugar!

I am lucky to be a brand ambassador for Further Food and genuinely love their product! It has so many amazing benefits such as supporting skin hydration, hair & nails, gut health, and bones & joints!The product is amazing because you can add it to everything such as drinks, oatmeal, and baked goods! If you want to order some use my discount code BETHINKEATHEALTHY10. Also head over to my Instagram account and check out my matcha latte post to enter a giveaway! I teamed up with Furtherfood for it and you could win one 8 oz. jar of collagen peptides!

Ingredients:

-1/2 cup water

-1/2 cup unsweetened almond milk or milk of choice

-1 tbsp coconut butter

-1 tsp matcha powder

-1 scoop Further Food Collagen

-1 tsp vanilla extract

-1/2 tsp cinnamon

-Optional: 1 tbsp of honey or pure maple syrup if you need it sweeter

Directions:

1. Add all the ingredients to a pot and bring to a boil.

2. Pour into a cup and use a frother to blend it all together. If you don’t have a frother you can put it in a blender.

3. Top with more cinnamon and enjoy!

Mini Double Chocolate Chip Coconut Cookie Ice Cream Sandwiches (vegan & gluten free)

Happy national ice cream sandwich day! I have been craving ice cream sandwiches lately and what better day to create this recipe than today! Chocolate and coconut is the perfect combo, right!? Plus the cookies are vegan and gluten free which means they are guilt free! The ice cream sandwiches are mini, which makes everything better, and is the perfect size for when you have a sweet tooth! I used a store bought vegan ice cream but you can use any ice cream or even make homemade banana nice cream! I definitely recommend making these and promise they will not last long in your house!

Ingredients:

Dry:

-1 1/2 cup almond flour

-1/4 cup coconut flour

-1/3 cup cacao powder

-1/4 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp pink himalayan salt

Wet:

-1/4 cup pure maple syrup

-1/4 cup melted coconut oil

-1 flax egg

-1 tsp vanilla extract

-1/2 cup dairy free chocolate, chopped (I used Go Raw super raw chocolate)

-1/3 cup unsweetened shredded coconut

-ice cream of choice (I used Coconut Bliss naked coconut ice cream)

Directions:

1. Preheat oven to 350F.

2. Make your flax egg by combining 1 tbsp flax seeds and 3 tbsp water. Let sit for 5 minutes.

3. Combine all your dry ingredients in a bowl and stir until it is well combined and their are not clumps.

4. Add the wet ingredients and stir to combine.

5. Fold in the chocolate chips and coconut flakes.

6. Spray or line a cookie sheet with parchment paper.

7. Roll the dough into small balls, about 1-2 tbsp, and then flatten out a little on the cookie sheet. If you want the cookies to be bigger than double each ball, which will cute the amount in half.

8. Bake for 12-15 minutes.

9. Let cool for 10 minutes.

10. Assemble the sandwich by putting ice cream of choice in between two cookies. Makes 12 cookies and 6 ice cream sandwiches!

Spring Rolls With A Ginger Peanut Sauce

During the summer I love to have a dinner that is light and filled with many vegetables! I decided spring rolls would be the best option and they did not dissapoint! This was actually my first time making them and was surprised how easy they were! Of course I had to pair them with a sauce which made it even better and involved peanut butter (my favorite)!

Spring Rolls

-3 spring roll wrappers

-12 lettuce leaves (I did about 4 per wrap)

-1/2 green pepper

-1/2 avocado

-3 small carrots, chopped, or about 1/4 of a whole carrot

-1 tbsp sesame seeds (optional)

Peanut Ginger Sauce:

-1 tbsp coconut aminos

-1 clove minced garlic

-1/2 tsp lemon juice

-1/4 tsp ginger

-1 tsp sesame oil

-1/2 tbsp peanut butter

-1 tsp water

-1 tsp sesame seeds (optional)

Directions:

1. Wash and cut all the vegetables.

2. Follow the package for the spring roll wrappers.

3. Fill the spring roll with all the veggies and roll.

4. Whisk the sauce ingredients together.

5. Cut the spring rolls in half, plate, and enjoy!

Tofu Nuggets with French Fries

Happy national junk food day! One of my favorite things to eat when I was younger was chicken nuggets and french fries! It was a staple in my house that I would have once a week! I thought it would be the perfect meal to make vegan and healthier! It is a healthy junk food classic!

The breadcrumbs I use are Chickpea Crumbs and I have used them before I have even started my Instagram! The only ingredients are chickpeas and they are gluten free! This blog post is not affiliated with the company but I highly recommend their products and it is the perfect added crunch and coating for the tofu! I hope you love this recipe as much as I do and make it when you are craving a junk food!

Ingredients:

-3 potatoes

-1 tsp pink himalayan salt

-1 tsp pepper

-1 tsp paprika

-1 packet of tofu

-1/2 cup whole wheat flour

-1/3 cup almond milk

-1 cup chickpea breadcrumbs

-Optional: unsweetened ketchup or dressing of choice for dipping

Directions:

1. Preheat oven to 400F.

2. Cut your potatoes in fry like shapes and spray a pan with coconut oil.

3. Season the fries and put in the oven for 50 minutes.

4. Cut the tofu into nugget like pieces.

5. Prepare 3 bowls: 1. whole wheat flour, 2. almond milk, 3. chickpea breadcrumbs with seasonings of choice.

6. Dip each tofu nugget into one bowl at a time and coat. Then place on a pan sprayed with coconut oil.

7. Bake the tofu for 20 minutes and then flip and bake for 15 more minutes.

8. Assemble everything on a plate and pair it with your favorite dip! It serves about 4 people!

Nut Butter Cups

Today is the last day of nut butter week so I decided to end it with something sweet: nut butter cups!! They are super easy and can be so versatile with different fillings and chocolates! I teamed up with Kalot Superfood and used some of their amazing nut butters! They have amazing ingredients and delicious flavors! I hope you enjoyed all the recipes this week and stay tuned because I will be posting on this website more!!

Ingredients:

-chocolate chips of choice or homemade chocolate

Homemade Chocolate:

-1/4 cup melted coconut oil

-1/3 cup cacao powder

-2 tbsp of honey or pure maple syrup

-dash of salt (optional)

Filling:

-1 tsp melted coconut oil

-1/4 cup of nut butter of choice (I used Kalot Superfood)

Directions:

1. Line a mini cupcake pan with cupcake liners.

2. Melt the chocolate of choice or make the homemade chocolate by combining everything in a bowl.

3. Pour 1 tsp of chocolate into each spot and freeze for 10 minutes.

4. Add a heaping 1/2 tsp of the nut butter and freeze 10 minutes.

5. Cover with one more tsp of chocolate and freeze.

6. You can adjust the amount of chocolate and filling depending on what you like! Enjoy and keep in the freezer!