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!

Chia & Flax Cashew Butter

It couldn’t be nut butter week without making a homemade one am I right? I have tried almond, peanut, sunflower, and even granola butter but could never find a cashew butter. Therefore, I just decided to make my own and even added some yummy super foods to make it even better. Making your own nut butter may take a while but it is worth it! Plus it may look weird and look like it won’t work at first but with a little patience it will form!

Ingredients:                                             -2 cups unsalted cashews                   -2 tbsps chia seeds                               -2 tbsps flax seeds                     Optional:                                                 -1 tsp cinnamon                                 -1 tsp vanilla extract                         -1 tsp cacao powder

Directions:                                               1. Put the cashews in a food processor.                                                2. Blend for about 20-30 minutes. May have to scrape down the sides and take a break in between so the food processor doesn’t overheat.                                                 3. Once it is a creamy consistency pulse in the seeds and optional add ins.                              4. Transfer to a glass jar and store in fridge or cabinet. Makes about 1 cup.                          5. Enjoy with fruit, toast, oatmeal, or right off the spoon!

Peanut Butter Stuffed Pancakes

Another nut butter week post means it is going to be a good day! Who doesn’t love to make pancakes to start your day? Especially if they are stuffed with nut butter! I was nervous to see how they would come out but they tasted absolutely delicious! They were pretty easy to make and all the ingredients should be easily accessible! Have a good day and I suggest you make these now no matter if they are for breakfast, lunch, or dinner.

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Ingredients:
-1 cup white whole wheat flour
-1 cup water
-1 egg
-1/4 cup cacao nibs
-1 tsp baking powder
-1 tsp vanilla extract
-peanut butter
-coconut oil

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Toppings:
-1 banana
-pure maple syrup
-peanut butter
Directions:
1. Combine all the ingredients in a bowl. Spray coconut oil on a pan over medium heat. Pour about 1/4 cup of batter.
2. Put about 1 tsp of peanut butter in the middle. Top with a little more batter.
3. Flip when bubbles start to form. Repeat until all the batter is gone. Should make about 7 pancakes.
4. Top with banana, pure maple syrup, and peanut butter.

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Banana Nice Cream with Nut Butter Swirl

It is finally summer time which means warm weather! I always crave ice cream so why not eat a healthy one! Of course it is okay to indulge once in a while but I promise you that you will fall in love with banana nice cream! It is so delicious and of course adding nut butter makes it even better! Adding nut butter to anything makes it better! For this recipe I teamed up with Noosh Brands and used their amazing almond butter. They have so many amazing flavors that would be a great addition to the nice cream!

Ingredients:                                             -3 frozen bananas                                 -One pack of Noosh Almond Butter (I used original)

Toppings:                                                  -One pack of Noosh Almond Butter (I used original again)                            -Fruit                                                        -Cacao nibs

Directions:                                               1. Put the bananas in a food processor and blend for about 5 minutes, or until an ice cream consistency. Transfer to a container.                                                2. Swirl in the Noosh Almond Butter.                                                      3. Freeze overnight, for a few hours, or enjoy right away!                                                       4. Transfer to a bowl and add toppings. Great for breakfast or as a dessert!

Sunflower Butter and Jelly Oatmeal

Hello everyone! Welcome to my website and nut butter week. I am super excited to have the launch of my website occur during nut butter week. Nut butter is always a staple in my house and to say the least I am obsessed! I hope you enjoy the week and all the recipes! Also stay tuned for the last day because there may be a giveaway!

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Sunflower butter and jelly oatmeal is going to start off nut butter week! Oatmeal is a perfect breakfast and is a great way to start  your day. Sunflower butter is an awesome alternative for those allergic to peanuts or almonds. The addition of a homemade raspberry jam makes it even better because it skips all the added sugar. The recipe is amazing and brings bake memories of the childhood classic of peanut butter and jelly!

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Ingredients:
-1/2 cup rolled oats
-1 cup water
-dash of salt
-1 tsp vanilla extract
-1/4 tsp cinnamon
-1 tbsp. chia seeds
-1 tbsp flax seeds
-1 tbsp sunflower butter

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Toppings:
-Homemade Raspberry Jam
-1/2 cup frozen raspberries
-1 tbsp chia seeds
-1 tsp pure maple syrup
-1 tbsp sunflower butter
-Frozen raspberries
 Directions:
1. In a pan bring 1 cup of water to a boil.
2. Add the oatmeal and cook for about 5 minutes. While it is cooking stir in the rest of the ingredients.
3. For the raspberry jam microwave the raspberries for 30 seconds. Mash them with a fork and add the chia seeds and maple syrup. Stir.
4. Transfer the oatmeal to a bowl and swirl in some jam. Top with the jam, sunflower butter, and frozen raspberries. Enjoy!
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