Tag: gluten free

Cashew Cookie Larabar Bites (Vegan)

Melissa King 37 Comments

Cashew Cookie Larabar Bites.  So I have almost made every single larabar flavor there is now.  They are just so easy and taste way better than the store bought versions.

I made the Carrot Cake Larabars the other day and my baby girl loved them so much!  This is huge because she has a G tube and eats a lot of her food through that.

So to have her interested in orally enjoying those snacks was a big deal.  I have had many requests for the Cashew Cookie flavor so I whipped them up today.  I added 1 extra ingredient that I think takes these to the next level.

 

Cashew Cookie Larabar Bites

 

The ground vanilla beans really perk this recipe right up.  They are so good! You can also use vanilla extract, but I would only use 1 teaspoon instead of two.

Looking for more cashew cookie recipes?

Cashew Cookie Larabar Bites

Cashew Cookie Larabar Bites

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Prep Time 10 min Serves 12 balls     adjust servings

Ingredients

Instructions

  1. In the food processor , grind the cashews into a fine consistency. 
  2. Then add in the remaining ingredients and pulse until a dough starts to form.
  3. Roll into balls and place on a parchment lined plate.
  4. Stick the balls in the fridge for about an hour to firm up. I got 12 balls out of my batch. Enjoy!

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Cinnamon Roasted Pumpkin Seeds

Melissa King 17 Comments

It’s been raining here on almost every weekend lately.  So yesterday we finally got around to getting the girls a pumpkin to carve.

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My 4 year old is grossed out by the “guts”, but my 2 year old loved sticking her hands in and pulling out the seeds.  While they were carving, I was cleaning off the seeds to roast.  I got all the stringy stuff off and then gave them a good rinse.  After that, I set them out to dry overnight.  Today I roasted them and they are so good.  My house smelled like Fall.  This recipe kind of reminds me of my Maple Cinnamon Roasted Chickpeas.

Cinnamon Roasted Chickpeas from My Whole Food Life copy

These are pretty addicting.  I made them in under 35 minutes.  Real simple recipe.

Cinnamon Roasted Pumpkin Seeds

Cinnamon Roasted Pumpkin Seeds

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Prep Time 10 min Cook Time 30 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Toss all the ingredients in a bowl and mix until everything is well coated. 
  3. Spread the seeds onto a lined baking sheet and bake for 15 minutes. 
  4. Remove and shake the seeds around and bake for another 15 minutes.

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Recipe Notes

I store mine in a mason jar on the counter. Please wait until they have completely cooled before storing them. Enjoy!

Carrot Cake Larabar Bites (Vegan)

Melissa King 74 Comments

Carrot Cake Larabar Bites.  I know that you all love larabars.  I have had several requests for the carrot cake bar recipe, so I thought I would create you these carrot cake larabar bites.

The flavor of these carrot cake larabar bites of reminded me of my Coconut Cream Larabars and also my No Bake Pumpkin Pie Cookies.

 

carrot cake larabar bites

 

I checked the ingredient list on Larabar’s website and created my recipe based on those ingredients.   I am hoping it tastes similar to the store bought version.

I am not a huge carrot cake fan, but my husband is.  My baby daughter LOVED this recipe.  That was a surprise to me.  Very kid friendly. 🙂  They are also vegan, gluten free and grain free.

Looking for more larabar recipes?

Carrot Cake Larabars

Carrot Cake Larabar Bites

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Prep Time 10 min Serves 12 balls     adjust servings

Ingredients

Instructions

  1. In the food processor , mix the carrots, walnuts and almonds and coconut.
  2. Then add in the cinnamon, salt, dates, pineapple and coconut oil. If the mixture seems slightly dry, add in a bit of water. I didn’t have to add any in mine.
  3. Once a dough forms, roll into balls and place in the fridge to firm up.

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Recipe Notes

I got about 12 balls out of my batch and I ended up flattening them into cookies. Enjoy!

Pumpkin Coconut Mousse (Vegan and Paleo)

Melissa King 41 Comments

Pumpkin Coconut Mousse.  Pumpkin and coconut.  The two flavors are very different, but they go so well together.  I whipped up this light and healthy pumpkin mousse in practically no time at all.

It would be great for Thanksgiving.  A new twist on your typical pumpkin desserts and mousse recipe.  I used a mousse recipe very similar to my Grain Free Pumpkin Tart filling.

 

pumpkin coconut mousse

If you don’t care for the taste of coconut, you can certainly try this recipe using heavy whipping cream as well.

I also already have an Almond Butter Mousse recipe on my blog that is equally delish!  It’s like pumpkin pie without the crust.

Pumpkin Coconut Mousse

Pumpkin Coconut Mousse

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Prep Time 20 min Serves 4 - 6 servings     adjust servings

Ingredients

Instructions

  1. The night before you go to make this, place an unopened can of coconut milk in the fridge.
  2. The next morning, pull out the can and open it.
  3. Scoop out the solid white part and place it in the mixture. You can save the leftover liquid for smoothies.
  4. Using the whipping attachment, whip the coconut into a cream. I did this with my KitchenAid mixer .
  5. While that is whipping, make the pumpkin mixture. In another bowl, combine the pumpkin, spices and maple syrup and mix well.
  6. Once the “cream” is done, gently fold it into the pumpkin mixture.
  7. Chill in the fridge until it is ready to be eaten. Enjoy!

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Pecan Coconut Truffles

Melissa King 15 Comments

So yesterday I had this great idea.  I was going to make a sweet spread out of pepitas and pecans.  You know, with a little spice for the season?  Well my idea was a fail because my spread never got to the right consistency.  So instead of scrapping the whole thing, I turned them into delicious truffles!  If you like my Coconut Truffles, you will love these!

pecan pumpkin truffles watermark

I added the coconut to hide the not so appealing color of the truffles.  You could also coat them in chocolate if you like.  These are a cinch to make and taste so good!  They would be great for holiday parties along with my Pistachio Truffles.

Pecan Coconut Truffles

Pecan Coconut Truffles

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Prep Time 10 min Serves 10 balls     adjust servings

Ingredients

Instructions

  1. In the food processor , combine the pepitas and pecans.  Grind them into a course consistency. 
  2. Then add in the spices, oil and maple syrup and continue to pulse until a loose dough starts to form. 
  3. Roll the dough into balls and place them in the fridge to firm up. 
  4. Once firm, roll the balls into a small amount of water and then roll them into the coconut. 
  5. Once all are done, place them back into the fridge for a few minutes.

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Recipe Notes

I got 10 balls out of my batch. Enjoy!

Pumpkin Pie Baked Oatmeal (Vegan and Gluten Free)

Melissa King 74 Comments

Pumpkin Pie Baked Oatmeal.  I love oats for breakfast.  They fill me up and give me lots of energy.

I often make my overnight oats in a jar.  This baked oatmeal is another way to eat your oats on the go.  If you like my pumpkin pie overnight oats, you will love this recipe!

 

Pumpkin Pie Baked Oatmeal

 

This pumpkin baked oatmeal recipe can be made in just about 30 minutes.  Very easy and you may already have most of the ingredients!  It’s like a bowl of oats in muffin form.

Great for on the go.  You can make a big batch and freeze some for easy breakfast options on those busy days.

Want to make this recipe?  You can view the video below.  For more videos, please subscribe to my You Tube Channel.

 

Looking for more pumpkin recipes?

Pumpkin Pie Baked Oatmeal

Pumpkin Pie Baked Oatmeal

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Prep Time 10 min Cook Time 20 min

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl. Mix wet into another. Add wet to dry and mix until combined. 
  3. Spoon batter into lined muffin pans. 
  4. Bake in the oven for about 15-20 minutes.

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Recipe Notes

I used a jumbo muffin pan and got five out of my batch. You could probably get 12 with standard muffin pan . These freeze well too. Enjoy!