.entry-date { display: none !important; }

pumpkin

Luscious Pumpkin Spice Chai Tea Almond Milk Latte

image1 (1).jpeg

'Tis the season of PUMPKIN EVERYTHING.

Baked goods, soup, crackers and of course pumpkin spice lattes!

I am not a huge fan of PSLs from coffeeshops (like Starbucks), which are stuffed to the brim with sugar and questionable ingredients... not to mention dairy. This is a homemade alternative and tea can be substituted with a shot of espresso if you prefer coffee. 

This packs more than half your daily calcium, 15g of protein and no added sugary syrups!

If you prefer another non-dairy milk, you may substitute. I use the Protein Nut Milk because of the extra protein and the creaminess of the almond and cashew blend. Also, my tea of choice is the Trader Joe's Spiced Chai. 

 

Please add the spices to your own taste and pumpkin pie spice would work wonderfully! Simply add about a teaspoon.

Happy Fall!! 

INGREDIENTS:

  • 1 1/2 cups Silk Protein Nut Milk (can substitute another non-dairy milk)
  • 3 tbsp pumpkin puree
  • 2 chai tea bags
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg

 

DIRECTIONS:

  1. Pour milk into saucepan, add pumpkin and spices. 
  2. Whisk over medium-high heat until piping hot and bubbles forming rapidly.
  3. Add tea bags and remove from heat. 
  4. Allow tea to steep for 5-7 minutes.
  5. Remove tea bags and whisk to froth, then pour into mug. For extra chai flavor, add the tea bags back into mug while you sip

Banana, Pumpkin, Apple + Cranberry Fall Loaf

 
FullSizeRender (4).jpg

Hello, FALL!!!

In honor of the beginning of cozy sweaters, pumpkin farms and chilly nights- I bring to you the most delicious fall loaf!

This version is completely vegan, made with quality ingredients and has a crunchy/sweet top with a moist center. I included all my favorite aspects of the season including: Honeycrisp apples, pumpkin, cranberry, cinnamon, vanilla and nutmeg.

 

Whip up this yummy bread and your entire home will smell delightful!

INGREDIENTS:

  • 1 cup flour, white
  • 1 cup flour, whole wheat unbleached
  • 2 tbsp brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pinch of salt
  • 3 ripe bananas, mashed
  • 1 medium apple, diced (I used Honeycrisp)
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup or agave nectar
  • 1/4 cup vanilla almond milk, unsweetened
  • 1/4 cup canola oil
  • 1/2 cup dried cranberries

*Topping- 2 tbsp brown sugar, 1 tsp cinnamon

 

DIRECTIONS:

  1. Preheat oven to 350 and grease a loaf pan.
  2. In a large bowl, add dry ingredients and whisk together very well.
  3. In a medium bowl, combine bananas, pumpkin, maple, almond milk and oil.
  4. Slowly add wet ingredients into large bowl and mix.
  5. Stir in diced apple and cranberries.
  6. Pour mixture into loaf pan. 
  7. In a small dish use a fork to combine brown sugar and cinnamon. Sprinkle over top of batter. 
  8. Bake in oven approx. 55mins-1hr. (I pulled the loaf out once it was risen, the top was browned and a toothpick came out almost clean as a little underbaked results in a really moist bread!)