Pumpkin Oat Cookies

Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!

This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)

To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!

Pumpkin Oat Cookies

Serves: Makes about 12 Cookies

Total Time: 35 minutes

Ingredients:

  • 1 cup unsweetened pumpkin puree
  • 1/4 cup maple syrup
  • 2 1/2 cups oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • A handful of pumpkin seeds for topping, optional

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, mix together all of the cookie ingredients until combined.
  3. Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
  4. Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.

I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))

Yours Truly,

Olivia:)))

Carrot and Date Breakfast Cookies

Hey guys! Fall just sort of snuck up on my and now WHAM! It’s here. The other day I made this tea and berry drink thing and I realized that the time for berries has passed. We need some warm spices and things that are orange😂 So, I present to you, Carrot and Date Breakfast Cookies! These babes are simple, sweet, and hearty, and contain a very special secret ingredient.

Do you want to know what it is? The secret ingredient? It’s tahini!! I’ve only ever used tahini in hummus before, but in these breakfast cookies it gives such a nice nutty flavour! The other not-so-secret ingredients are carrots, dates, oats, and a bunch of fall spices. Let me just list all of the things that these are: REFINED SUGAR FREE. VEGAN. GLUTEN FREE. DAIRY FREE. DELICIOUS. Delicious is now a legit food category. These cookies just made it one.

If you don’t have tahini (you should get some) you can use a nut butter of choice👌 Also, play around with some add ins because raisins, chocolate chips, or dried fruit and nuts would be great in these. In this recipe, you have a perfect autumn-ish foundation for all of your fall baking dreams. Not to mention a great breakfast✌️ Enjoy my friends!!

Carrot and Date Breakfast Cookies

Serves: Makes 9 cookies

Total Time: 45 minutes

Ingredients:

  • 10 large Medjool Dates, pitted
  • 2/3 cup grated carrot
  • 2/3 cup rolled oats
  • 2 tbsp tahini
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice

Directions:

  1. Bring a small pot to a simmer, then remove it from the heat. Add in the dates and let them sit in the warm water for 7-10 minutes to soften up.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Add the softened dates into a blender or food processor and blend until a smooth paste forms. Scoop it into a bowl.
  4. Add the oats, carrot, tahini, and spices to the date paste. Stir until combined.
  5. Line a pan with parchment paper, and scoop out tablespoon sized balls of cookie dough. Place them on the pan and press down with your fingers to form cookies. Bake the cookies for 10-15 minutes, until the bottoms are golden brown.
  6. Remove from the oven and let cool completely before enjoying.

Hope you like this first taste of fall! Stay tuned for some apple and pumpkin recipes coming soon 🙌🙌

Yours Truly,

Olivia:))

Rhubarb Purée

What the heck do you do with rhubarb other than making a pie or crisp out of it?!!?! This is the question that has faced me as I stared down the rhubarb I had in my fridge for the past while. We got it as a gift and I was kind of like, well I appreciate the sentiment but WHAT DO I DO. I made a crisp and it was delish but I needed some more options! So I poked around Pinterest and decided to purée it.

I came up with my own recipe and let me tell you, this purée came to PLAY. It has some homey spices like cinnamon and nutmeg, plus some maple syrup to sweeten it up (rhubarb can be kind of bitter) and some lemon juice as a flavour-enhancer. You just simmer everything together until it gets nice and soft, which surprisingly doesn’t take long at all, and then blend it up and you’ve got a smooth, delicious purée.

Ok, now you’re like “my question of what do I do with rhubarb has been answered, but WHAT DO I DO WITH THIS PURÉE?”. Valid question, my friend. But don’t worry, there are a gazillion different things you can use this for! Add it into muffins, quick breads, icing, cakes, smoothies or oats, make popsicles out of it, put it on nice cream, or just eat it with a spoon. Think of it as applesauce on steroids. And it tastes so good!!!!!! I froze mine in a freezer bag after so I can take it out when needed.

Hope you enjoy this rhubarb purée, and that you never have to waste any rhubarb again! There will definitely be some recipes that use this coming soon so keep your eyes open!

Rhubarb Purée

Serves: Makes about 4 1/2 cups

Total Time: 20 minutes

Ingredients:

  • 6 cups chopped rhubarb
  • 1 tbsp lemon juice
  • 1/2 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups water

Directions:

  1. Add all of the ingredients to a large pot and place over high heat on the stove. Bring the mixture to a boil, then lower the heat and let it simmer until the rhubarb is soft. This should only take about 3-5 minutes.
  2. Pour the contents of the pot into a good blender, and blend until smooth.
  3. Let the purée cool, then store in an airtight container in the fridge, or pour into freezer bags and freeze until needed:)

So good and so easy!! See you on Wednesday:))

Yours Truly,

Olivia:)))

Baked Apples

I’ve been craving a lot of sweet stuff recently, probably because of Easter, but I don’t feel like eating something heavy. If you’re in the same boat, then these apples are about to change your life! They’re rubbed with spices and then baked until soft and sweet, making them the perfect light snack or dessert. Also, I love how simple they are. You won’t need to run out to the grocery store for these babies! If you have a little nice cream or yogurt on hand, then that’s a bonus because it would pair well with a steaming hot apple right from the oven…. did you hear that? It sounded like angels were singing from heaven as I described these apples. I don’t blame them. Here’s the recipe!

Baked Apples

Serves: 4 (but lets be honest here; you’re going to want at least 2 halves so the legit number of servings is 2)

Total Time: 40 minutes

Ingredients:

  • 2 apples (I used gala but I think any kind would work)
  • 1 tsp coconut oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Cut the apples in half, remove the stems, and use a spoon to remove the cores. Put aside.
  3. Mix together the spices and coconut oil in a small bowl. Rub the 4 apple halves with the mixture until they’re evenly coated.
  4. Place the apples skin down in a glass baking dish, and bake for 15 minutes.
  5. Once 15 minutes have passed, raise the oven’ s temperature to 375 degrees Fahrenheit, and continue baking for another 15 minutes.
  6. Remove the apples from the oven and serve with hot with nice cream or greek yogurt;))

Enjoy these apples!

Yours Truly,

MyDayIsBooked;)))

Berry Banana Smoothie Pops

Hi guys! Since we all could use a little ray of sunshine right about now, I made these delicious Berry Banana Smoothie Pops that will transport you to a sunny beach😎😎 They’re delicious, refreshing and healthy, plus you only need four ingredients to make em! If you have a lot of frozen berries on hand, this is a great way to use them up. I’ve been loving frozen berries lately because you can incorporate them into so many things, and they’re delicious just warmed up and served with granola. I also used spinach and avocado in these pops, which add nutrients but aren’t detectable! What are you waiting for? Go make yourself some!

Berry Banana Smoothie Pops

Serves: Makes 7-8 pops

Total Time: 10 minutes to fill moulds, then freeze overnight

Ingredients:

  • 1 small ripe banana
  • About 1 1/2 cups fresh or frozen mixed berries
  • 1 packed cup of spinach
  • 1/2 a ripe avocado
  • 1/2 cup water

Directions:

  1. Blend all of the ingredients together in a blender. The smoothie should be pretty thick.
  2. Spoon the smoothie into popsicle moulds, making sure not to over fill them. Stick in the popsicle sticks and place in the freezer overnight to freeze.
  3. Run some warm water over the moulds to loosen up the popsicles before removing them from the moulds.
  4. Enjoy!

Hope you enjoy this recipe!

Yours Truly,

MyDayIsBooked;))