No-Bake Chocolate Chip Cookie Dough Macaroons [GF]

No-Bake Chocolate Chip Cookie Dough Macaroons [Gluten-free]Confession: I’m a terrible gift-giver when it comes to Lawrence. At least, that’s what I used to think.

Aside from the occasional small or sentimental gift, I’ve always felt at a loss for finding just the right thing for him — partially because he’s a minimalist in most senses of the word (except for the sense that applies to taco toppings).

The self-described Scrooge of sorts is hard to buy for and I have this pesky habit of wanting to gift things that aren’t quite practical. It’s a predicament and needlessly stressful.

No-Bake Chocolate Chip Cookie Dough Macaroons [Gluten-free] No-Bake Chocolate Chip Cookie Dough Macaroons [Gluten-free]Well, come this gift-giving season, Lawrence essentially told me to take a chill pill because, as he put it, I get him presents all the time. Things like surprising him with his favorite nutrition bar after running errands or whipping up some raw desserts to leave in the fridge are the gifts that keep on giving, apparently.

This absurdly sweet sentiment melted my stressed and Grinch-like heart. And so, with a newfound take on the act of gifting, I took to the kitchen to wrap up something else for Lawrence this year. And it’s pretty clear these macaroons were winners.

Sweet, but surprisingly good for you, they’re like the hidden surprise in the bottom of a stocking. Maybe I do know a thing or two about giving gifts after all.

Ingredients:
- 1 cup almond meal
- 1/2 cup raw almonds
- 1/3 cup coconut chips
- 3 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1/4 cup Grade A maple syrup
- 3 heaping tablespoons chocolate chips

Directions:
- Line a small baking sheet with parchment paper and set aside.
- Place almond meal, almonds, and coconut chips in a food processor fitted with an s-blade attachment. Process on high until combined into a fine meal (you may need to scrape down the edges).
- Add the coconut oil, vanilla extract, and maple syrup and process until combined. Stir in the chocolate chips with a rubber spatula.
- Using a one-tablespoon cookie scoop, scoop dough onto the lined baking sheet. Place in refrigerator for at least 25 minutes before serving cool and enjoying.
No-Bake Chocolate Chip Cookie Dough Macaroons [Gluten-free]

20. December 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , | Leave a comment

Chocolate Berry Kale Shake

Chocolate Berry Kale ShakeIf you’re not near your closet right now, you might want to be, because by the end of this post, you’re going to need to find your old superhero cape.

Bold statement, I know. But here’s why. This dessert shake is sneaky in that nearly every ingredient is a “superfood.” SUPERFOOD. Superfood befitting a superhero.

And I’m not talking gross, sludgy superfoods. I’m talking all the good stuff that will make you glow and fix your chocolate craving at once. Boom! Kapow! That’s what the superheroes say, right?

Chocolate Berry Kale Shake Chocolate Berry Kale ShakeIf you don’t have kale on hand, spinach is a good alternative. Maple syrup can go in for the honey if you want to keep this vegan. Cocoa powder can also sub for the cacao, but I recommend trying to keep all the super-ness happening.

Anyway, run to your nearest telephone booth and strap on that cape. Super things are about to happen.

Ingredients:
- 2 frozen bananas
- 1 cup frozen blueberries
- 1/2 cup fresh kale
- 2 tablespoons chia seeds
- 2 tablespoons cacao powder
- 1 tablespoon cacao nibs
- 1 1/2 teaspoons raw unfiltered honey
- 1 cup unsweetened almond milk

Directions:
- Place all ingredients in a blender and blend until smooth. If too thick, add more almond milk. Serve and enjoy.
Chocolate Berry Kale Shake

16. December 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , | Leave a comment

Salted Honey + Dark Chocolate Chunk Frozen Yogurt

Salted Honey + Dark Chocolate Chunk Frozen YogurtDo you hear that? That’s the sound of sweet (but refined sugar-free) freedom. I finished my next to last semester of college and said goodbye to a job that I’ve had for three and half years. AKA a tasty celebration was in order.

And this healthy salted honey and dark chocolate chunk frozen yogurt made with Chobani did just the trick. This stuff is so good for you that you might as well eat it every chance you get. Forget ice cream. (And, full disclosure, this is coming from a girl who downed Ben & Jerry’s freshman year). Fro-yo forever!

Salted Honey + Dark Chocolate Chunk Frozen Yogurt Salted Honey + Dark Chocolate Chunk Frozen YogurtThings to note are basically nonexistent because this recipe is about as easy as it gets. So, here are some Guss links to peruse while you wait for your ice cream machine to swirl up this goodness.

— I’m making these savory roasted almonds stat for my favorite snack addict.
— This creamy green smoothie is just right for all holiday-necessitated detoxes. Plus the photos! Love.
— Go look at this entire blog. It is everything.
— Herbed. Quinoa. Muffins. Good morning to us all!

Anyway, I scream, you scream, we all scream for frozen yogurt! Happy weekending, y’all.

Ingredients:
- 2 frozen bananas
- 2 cups plain non-fat Chobani Greek yogurt
- 1/3 cup raw, unfiltered honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 ounces quality dark chocolate, chopped

Directions:
- Place bananas, yogurt, honey, vanilla, and salt in a blender or food processor and blend until thoroughly incorporated.
- Add the mixture to your ice cream maker and prepare according to the manufacturer’s instructions (mine mixed for 30 minutes).
- When finished, stir in dark chocolate with a rubber spatula, and then spread into a standard loaf pan lined with parchment paper. Freeze for 1 hour then serve and enjoy.
Salted Honey + Dark Chocolate Chunk Frozen Yogurt

12. December 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: | Leave a comment

Gingerbread Cake Doughnuts

Gingerbread Cake DoughnutsJust looking at a doughnut for three seconds can slow your metabolism, at least according to a terrifying food documentary we recently watched on Netflix. If this statistic is true, then my metabolism is probably slower than molasses (hehe).

If you’re going to slow your metabolism, I guess you might as well go all in, right? That was my thinking with these cake doughnuts, because, guess what — they’re fried! I bucked the baked trend and ended up having one of my most rewarding food-making experiences in quite some time. For real.

The process of frying doughnuts seemed mythical to me before these, only residing in professional doughnut shops with professional doughnut makers. But it’s actually pretty low-fuss, and easier to deal with than frosting a layer cake. Yep, I said it. Cake doughnuts > cake.

Gingerbread Cake Doughnuts Gingerbread Cake DoughnutsObviously, be safe with the hot oil and make sure to keep your thermometer on to keep track of the temperature. I kept my wire rack over parchment on the two stove burners next to the pot I was using for the frying, which definitely left less potential for mess and spillage.

The most important thing to remember, though, is to enjoy these. You’ll probably end up eating them so quickly that you won’t even have a chance to look at them. Take that, metabolism!

Doughnut Ingredients (adapted from Kokocooks):
- 3 cups all-purpose flour + extra for kneading
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon cloves
- 1 tablespoon ground ginger
- 3/4 cup non-fat or nut milk
- 3 tablespoons blackstrap molasses
- 1 egg
- 5 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- Oil, for frying

Glaze Ingredients:
- 2 cups powdered sugar
- 1 teaspoon ginger
- 4-5 tablespoons heavy cream

Directions:
- In a small mixing bowl, whisk together milk, molasses, egg, butter, and vanilla extract. Set aside.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, cloves, and ground ginger. Make a well and pour wet ingredients into it. Stir and combine completely with a rubber spatula. Dough will be sticky. Cover with plastic wrap and place in fridge for 45 minutes to chill.
- After chilling, knead dough slightly on a hard surface dusted with flour. If too sticky, add more flour into the dough with your hands. Roll dough out to a 1/2-inch thickness and use a doughnut cutter to form your doughnuts. Re-knead and roll out excess dough to cut out one more set of doughnuts.
- Bring oil to 375 degrees in a deep pot or Dutch oven. Place a wire rack over a baking sheet covered with parchment paper nearby.
- Place 2 to 3 doughnuts (or 5 to 6 doughnut holes) in pot at a time and fry for about one minute on each side, then use a slotted spoon or spatula to remove to the wire rack to cool completely.
- For the glaze, combine powdered sugar, ginger and heavy cream in a small bowl. Dunk top half of each doughnut in glaze and place back on the wire rack to let set. Serve and enjoy.
Gingerbread Cake Doughnuts

02. December 2014 by Elisabeth
Categories: Bread, Desserts | Tags: | 4 comments

Raw Peanut Butter Cookie Bars [Vegan/Gluten-free]

Raw Peanut Butter Cookie Bars [Vegan/Gluten-free]“Just one more.” That’s the motto of candy addicts everywhere, and I’d be a liar if I told you that we didn’t regularly enact that logic on our own candy-eating sprees.

Our most recent “just one more, it won’t hurt,” was a few days ago. Some chocolate-y peanut-filled deliciousness taunted us all day long, and we’d each make separate trips into the kitchen to fulfill all our sweet cravings.

I’d sneak away and grab another piece, and, a few minutes later, Lawrence would sneak in to get his own piece and say “I see what you did here!”

Here’s the catch. This candy I’m talking about was healthy. Not even a drop of refined sugar was in this addictive treat. No shame engulfed us for the havoc we wreaked.

Raw Peanut Butter Cookie Bars [Vegan/Gluten-free] Raw Peanut Butter Cookie Bars [Vegan/Gluten-free] Raw Peanut Butter Cookie Bars [Vegan/Gluten-free]Sure, we ate more than what a serving size should be, but our stomachs weren’t gurgling and churning crazy processed ingredients. We weren’t collapsed on our couch next to Guss, regretting previous bites and questioning every time we said “just one more.”

I think you get where I’m going with this now. These raw peanut butter cookie bars with a salty layer of peanuts covered in smooth raw chocolate are everything you could ever hope for in a truly guilt-free dessert.

Every single ingredient in these bars is so good for you, and it takes all of five minutes to whip up the bars before you place them in the fridge for 15 minutes. And then, voila. It’s candy time.

All I’m saying is, go for it. One more bite of these bars couldn’t hurt.

Ingredients:
- 10 Medjool dates, pitted
- 6 tablespoons almond meal
- 2 tablespoons + 1 cup unsalted peanuts
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/4 cup cacao powder
- 2 tablespoons raw honey (or maple syrup if vegan)

Directions:
- Line an 8×8 pan with parchment paper and set aside.
- In a food processor fitted with an s-blade attachment, process the dates until they form into a ball. Add the almond meal, 2 tablespoons peanuts, and the warm water. Process until combined.
- Flatten the date mixture into a thin, even layer in the pan. Spread remaining cup of peanuts and salt over the date mixture.
- Whisk together coconut oil, cacao powder and honey. Pour over the peanut layer. Place in the freezer for 15-20 minutes until the chocolate layer freezes.
- Cut into squares, serve, and enjoy.
Raw Peanut Butter Cookie Bars [Vegan/Gluten-free]

24. November 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , | 1 comment

Tahini Pear Loaves

Tahini Pear LoavesA few summers ago, before Lawrence and I were even dating or really friends at all, we took a trip to Seattle. It was random and exhilarating, especially because I had just finished my first year in college and going on a spontaneous road trip with new people just wasn’t something I did.

We stayed with some family friends of Lawrence’s on Bainbridge Island, which is both stunning and calming in every way possible. Their house had this wonderful kitchen looking out on a spectacular water-filled view, and each morning, before we’d head out for an excursion, Lawrence and I would amble into the kitchen and find some sort of breakfast to eat.

For whatever reason, I remember Lawrence always mixing up different cereals and pouring (rice?) milk on top. But what I remember more than that are the pears I would eat. I didn’t really eat too many pears as a child, as I was always more of a basic berry or peach girl. So, slicing into delicate — and to me, exotic — pears each morning exemplified our whole trip.

Tahini Pear Loaves Tahini Pear Loaves Tahini Pear LoavesMy brother used to live in Seattle, so I had visited plenty of times growing up, but this trip had different highlights. New memories with new people (and a future boyfriend!) were made in a favorite city. Sweet and savory all at once, like these tahini pear loaves, our Seattle adventure filled me up to the brim with this sense of excitement about what I was doing in college and all the experiences I would have in the years following.

And now, as my college experience winds down, I think about the pears from time to time. They were an adventure in taste and enjoyment. Much like these cake loaves and much like treasured memories, they were something to be savored.

Ingredients:
- 2 ripe pears
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup Soom Tahini
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup unsweetened nut milk or low-fat milk
- 4 teaspoons sanding sugar

Directions:
- Preheat oven to 350 degrees and lightly grease four mini bread pans. Set aside.
- Peel, core, and slice 2 pears. Set slices aside.
- In a mixing bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter and tahini together until only small pieces of butter remain visible. Add sugar and beat until combined. Scrape down the sides of the bowl.
- Add eggs and vanilla and beat on medium-high speed until thoroughly incorporated. On low speed, pour in half of the flour mixture and combine. Follow with half of the milk and then the rest of the flour mixture. Once combined, add the rest of the milk and beat thoroughly until fully incorporated.
- Divide the batter between the four pans. Place 1/4 of the pear slices on top of each cake, submerging about halfway up the sides of the slices. Sprinkle 1 teaspoon of sanding sugar on top of each pan.
- Bake for 38-42 minutes, until a tester comes out clean and the tops start to brown.
- Let rest in the pans for about 15 minutes before removing to a wire rack to cool further. Serve warm or cold and enjoy.
Tahini Pear Loaves

20. November 2014 by Elisabeth
Categories: Bread, Desserts | Tags: , , | Leave a comment

Blood Orange Almond Granola

Blood Orange Almond GranolaBack when I lived by myself a few years ago, I went through a serious granola phase.

I would buy a different brand or flavor every week. Sugary spoonful by sugary spoonful, I would eat the stuff alone or with the occasional cup of Greek yogurt. But for whatever reason, when I moved in where I am now, I kind of stopped with the granola and started my smoothie phase (which is still alive and kicking!).

Sometimes we should revisit and revise our past, though. I have no problem eating this blood orange almond granola by the spoonful, perhaps because there’s no refined sugar added, or more than likely because I’m sharing it with someone.

Lawrence likes the granola more than I do, which, given my history with this perfect snack, says quite a bit. Baking and cooking out of love is so much more satisfying than buying out of boredom. Even if you’re just making granola for yourself, the rewards are still there.

Blood Orange Almond Granola Blood Orange Almond GranolaGranola is just one of those things that’s both hearty and heartwarming, no matter how you choose to serve it. And this granola in particular is so good for you, mind and soul. Only a little bit of honey sweetens the whole batch, and the rest of the flavor comes from the blood oranges.

You can use regular navel oranges if you prefer or can’t get your hands on the blood variety. Cashews would also sub in fine here, but the triple almond effect is something I dig, and I’m guessing y’all will too.

I might be back in a granola phase now, but this time around, I’m sharing. That’s a phase I can get behind.

Ingredients:
- 2 1/2 cups rolled oats
- 1 1/2 cups almonds
- 1 teaspoon ground ginger
- 1/4 cup flaxseed meal
- Zest + juice of 2 blood oranges
- 1/4 cup honey
- 1 teaspoon almond extract
- 1/2 coconut oil
- 1/2 cup almond butter
- 1/2 cup dark or bittersweet chocolate chips

Directions:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, stir together rolled oats, almonds, ginger, flaxseed meal, and the zest of the blood oranges. Set aside.
- In a small saucepan over high heat, stir together the juice of the blood oranges, honey, almond extract, coconut oil, and almond butter. Bring to a boil then remove from heat immediately.
- Pour liquid mixture into the large mixing bowl and stir together with a rubber spatula until fully incorporated. Spread wet granola on the baking sheet into a flat layer.
- Bake for 12 minutes, and then stir with a spatula. Bake for 12-14 more minutes, until golden brown and only slightly wet. Remove from oven and let cool completely. Stir in chocolate chips. Serve and enjoy.
Blood Orange Almond Granola

15. November 2014 by Elisabeth
Categories: Uncategorized | Tags: , , | 2 comments

Caramelized White Chocolate Chunk Scones

Caramelized White Chocolate Chunk SconesHow much of “Whiplash” was Miles Teller drumming and how much was his double? I don’t know. But I bet these scones might.

If these scones were moviegoers, they wouldn’t be the person who sits in the back, “whispering” in between loud popcorn chewing. The scones wouldn’t be the person who guffaws at dark humor when no one else does, either.

Rather, these scones would be your quiet, analytical friend who you go to see all the good movies with. You like the same snacks and, after the movie is over, you both think about your cinematic experience and ask questions. Good questions.

That’s what these scones are. They’re not overbearing in taste, but they make you rethink every former experience you’ve had with white chocolate. These scones are reflective, just like your good movie companion.

Caramelized White Chocolate Chunk Scones
Is my crazy personification of scones freaking you out? Basically, all of this to say, these scones rule. Buttery, tender, and oozing with chocolate. The only things that matter for a breakfast — or really any meal.

Caramelized white chocolate is a gift to us all (check out this Food52 tutorial for more specifics on it), and you should probably go ahead and roast a whole pound so that you can keep snacking on the chocolate long after the scones are gobbled up. Trust me.

So, to recap, stop going to movies with people. Scones are the ultimate companion.

Ingredients:
- 8 ounces good white chocolate (I used Valrhona 35%)
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cubed
- 3/4 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract

Directions:
- Preheat oven to 265 degrees and place chocolate on a small, unlined baking sheet. Place sheet in the oven and cook for 30 minutes, stirring with a rubber spatula every 5-7 minutes. Chocolate should be lightly caramelized at the end, as it will continue to cook once in the scones.
- Spread chocolate in an even layer on the baking sheet and let cool and harden completely. Once hardened, break it up into chunks using a knife. Set aside.
- Raise oven temperature to 425 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in butter with your hands until only pea-sized pieces remain.
- Whisk together cream, egg, and vanilla extract in a small mixing bowl. Make a well in the large mixing bowl and pour the cream mixture into it. Stir with a rubber spatula until all the flour is fully incorporated, but be careful now to overmix. Dough will be sticky. Add the caramelized white chocolate chunks and combine thoroughly.
- Place the dough on a lined baking sheet and spread out into a 9-inch circle with your hands. Refrigerate for 10 minutes. Remove from fridge and cut circle into eight equal pieces. Separate the pieces on the baking sheet and bake for 16-19 minutes until golden brown.
- Let cool on the baking sheet for several minutes then remove scones to a wire rack to cool further. Serve warm and enjoy.
Caramelized White Chocolate Chunk Scones

08. November 2014 by Elisabeth
Categories: Bread, Desserts | Tags: , , | 2 comments

Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate Syrup

Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate SyrupIt’s barely cooling down these days, but we’ve already broken out our blankets for winter. They’re in every room and in every variety. Soft and furry, plush and coarse, too big to fold, too small to cover our feet.

They’re comforting, especially now, when the idea of winter and cooler temperatures starts to creep up on us. Even Guss has started sleeping with us again — a sure, adorable sign that real blanket weather is getting closer.

Let’s be real here, though. The only thing potentially more comforting than blanket weather is chocolate. And in today’s case, chocolate spelt cupcakes with a mascarpone frosting and thick pomegranate syrup on top.

That’s a whole lotta things happening in one cupcake, but they are all so in sync and combine to make the most wholesome sweet treat you could indulge in. It might seem intimidating, but please believe my promises that this is pretty no-fuss and worth every delicious bite.

Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate Syrup Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate SyrupChocolate cake is a fickle friend, and for the longest time I wasn’t a fan. But it’s just right here, and the nuttiness of spelt flour comes through in a big way to lend a hand with flavor. Vote for spelt this November, ya hear?

If you don’t have mascarpone on hand, you can opt for a standard buttercream instead. Though, the mascarpone flavor balances so well with the pomegranates, it’s hard for me to imagine buttercream beating it out at the polls.

So, before you break out your blankets, think about heading into the kitchen and breaking out your cupcake tin and some cocoa powder. Comfort will soon follow.

Cake Ingredients:
- 1 cup spelt flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup preferred nut milk

Topping Ingredients:
- 1 cup pomegranate seeds (about 1 pomegranate)
- 6 tablespoons unsalted butter
- 8 ounces mascarpone cheese
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar

Directions:
- Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Set aside.
- In a small mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars until light and fluffy. This will take several minutes.
- Add vanilla and beat until combined. Then add eggs one at a time and beat until fully incorporated, about 1 minute per egg.
- On low speed, add half of the flour mixture and beat until combined. Then add half of the milk, followed by remaining flour mixture. Once combined, add the rest of the milk and beat until combined.
- Divide batter between the 12 cups and bake for about 18 minutes, until a tester comes out clean. Let cool slightly before removing to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the pomegranate topping by placing 3/4 cup of seeds in a saucepan over medium-high heat, stirring until some juices are released and the seeds soften – about 4-5 minutes.
- Place the heated seeds in a blender with about 1 teaspoon of water and blend slightly. Place the topping in a small bowl and chill in a refrigerator.
- To make the frosting, cream butter, mascarpone, vanilla, and powdered sugar in the bowl of an electric stand mixer fitted with a paddle attachment until fully incorporated.
- Pipe or spread frosting on the cupcakes, then top each cupcake with the blended pomegranate sauce. Sprinkle the reserved 1/4 cup of seeds on top. Serve immediately and enjoy.
Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate Syrup

28. October 2014 by Elisabeth
Categories: Desserts | Tags: , , | 5 comments

Pumpkin Seed + Strawberry Honey Shake

Pumpkin Seed + Strawberry Honey Shake [Gluten-free]Just the two of us, we can make it if we try, just the two of us. Isn’t that how it goes? That’s how it’s going with me and this shake, anyway.

On this lovely Friday, getting ready for the weekend, all I know is that I love this shake and this shake loves me.

But really, in our smoothie/shake-obsessed apartment, this one is at the top of the list right now. Plus, it’s still in the high 80s down here in Austin, so cold beverages are the way to go.

Keep the chia seeds out if you’re not a fan of them and the texture they add to smoothies. Otherwise, enjoy this lovely, creamy fall concoction. And have some Guss links, too!
Pumpkin Seed + Strawberry Honey Shake [Gluten-free]Keep it chill with these autumn acai bowls topped with all the good stuff, including pomegranate seeds. So decadent.

This five-spice roasted butternut squash from Taste, Love, & Nourish looks delicious and super easy to pull together. So smart. So seasonal.

Peanut butter cookies with a chocolate-peanut topping. Um. Yes, please.

Are you not a fan of fall? Because these candy cane chocolate cookies are getting me in the wintry spirit.

And lastly, just to have a dose of spooky, check out these monster s’mores. They make me want to throw a Halloween party. Spooky, for real.

Shake it up this weekend, y’all!

Ingredients:
- 1 frozen banana
- 1 cup frozen strawberries
- 1/4 cup hulled pumpkin seeds
- 1/4 teaspoon cinnamon
- 1-2 tablespoons chia seeds (optional)
- 1 heaping teaspoon honey
- 1 teaspoon almond butter
- 1 teaspoon unsweetened coconut milk yogurt
- 3/4 cup unsweetened almond milk or non-fat milk

Directions:
- Place all ingredients in a blender and blend until smooth. If too thick for your liking, add more milk in tablespoon increments. Serve and enjoy.
Pumpkin Seed + Strawberry Honey Shake [Gluten-free]

24. October 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , | 4 comments

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