By Jen, on October 27th, 2012% 
Pumpkin meets chocolate in these chewy oatmeal cookies. This small batch recipe makes just 16 mini cookies- perfect when you crave a sweet treat but don’t want to be haunted by dozens of cookies in your kitchen.
To make the dough, simply stir together pumpkin puree (homemade or canned), virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, cinnamon and sea salt. Add chunks of chocolate and you’re ready to bake.
Pumpkin Oatmeal Chocolate Chunk Cookies Recipe
1/4 cup pure pumpkin puree
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 cup chopped bittersweet or semisweet chocolate or chocolate chips
Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.
Add oats, almond meal, cinnamon, and salt; mix well. Stir in chocolate.
Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)
Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.
Makes 16 small cookies
Tip: The dough isn’t as stiff as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
For vegan cookies, make with vegan chocolate.
Recipe Links:
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Product Links:
Bob’s Red Mill Almond Meal, Almond Flour
Get Vitamix 5200 Blender with Free Shipping Code
By Jen, on October 20th, 2012%
Unbelievable. October is almost over and I’ve yet to post a pumpkin recipe. Shameful.
Oh well. There’s still time for pumpkin goodness…starting with this simple and satisfying recipe for spiced pumpkin granola.
It’s a cinch to make. Simply combine oats, pecans, spices and some salt.
Then stir in a mixture of pumpkin puree, pure maple syrup, virgin coconut oil and vanilla. Canned or homemade pumpkin puree will work. Use whatever you have on hand.
Spread in a pan and toast in the oven. In about an hour, you’ve got pumpkin granola. Snack on it. Breakfast with it. Gift it. Have fun with it.
Pumpkin Spice Granola Recipe
3 cups old-fashioned rolled oats
1 cup pecan halves or pieces
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Dash ground cloves
1/4 teaspoon fine sea salt
1/3 cup pure pumpkin puree
1/2 cup pure maple syrup
3 tablespoons melted virgin coconut oil
1 teaspoon pure vanilla
Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.
Place oats, pecans, cinnamon, ginger, nutmeg, cloves and salt in a large bowl; stir to mix.
Combine pumpkin puree, maple syrup, coconut oil and vanilla; stir until well mixed.
Add pumpkin mixture to oat mixture; stir well to combine. Spread mixture in prepared baking sheet. Bake 45 minutes, stirring every 15 minutes. Bake 10 to 20 minutes more or until deeply toasted, stirring every 5 minutes. (Ovens vary. Check often and be sure to stir. I baked mine 60 minutes. You’re looking for the moist granola mixture that initially goes in the oven to dry out, crisp up and brown. Be careful not to burn.)
Let cool completely. (Granola will become more crisp once cooled.) Store in an airtight container at room temperature.
Makes about 4 cups
Recipe Link:
Almond Butter Granola
Product Links:
Get Vitamix 5200 Blender with Free Shipping Code
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
By Jen, on July 1st, 2012%
Here’s a simple recipe for chocolate zucchini muffins. The subtle chocolate flavor comes from the addition of natural cocoa powder. For more intense chocolate flavor, stir 1/2 cup chocolate chips into the batter.
To make the best zucchini muffins, start with small or medium fresh zucchini. Large zucchini can be full of seeds and aren’t good to bake with. Use the small holes of a box grater to finely shred the zucchini.
Chocolate Zucchini Muffins
1 1/4 cups all-purpose flour
1/4 cup natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 egg, beaten
1/2 cup organic evaporated cane sugar or sucanat
1 6-ounce container plain yogurt (whole milk or low-fat)
1/4 cup virgin unrefined coconut oil, melted (liquid)
1 cup finely shredded zucchini
1 1/2 teaspoons pure vanilla
Preheat oven to 400 degrees. Coat 12 regular size (2 1/2-inch) muffin cups with cooking spray. (Or, line muffin cups with paper baking cups. Spray paper baking cups lightly with cooking spray.)
Place flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Stir to combine; set aside.
Place egg, sugar, yogurt, coconut oil, zucchini and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Divide batter among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack.
Makes 12 muffins
Tip: This zucchini muffin is lightly sweetened. If you prefer a sweeter muffin you may want to increase the sugar to 3/4 cup.
Recipe Link:
Whole Wheat Zucchini Muffins
Product Links:
Get Vitamix 5200 Blender with Free Shipping Code
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
By Jen, on November 20th, 2011% 
Thanksgiving is all about the side dishes. Sure, there’s plenty of turkey talk going on this week, but as a vegetarian I can turn my attention to other things.
I’ll be making some old favorite recipes like homemade Butternut Squash Soup, marshmallow free Roasted Sweet Potatoes and my mom’s favorite- pumpkin pie.
There’s also room at the table for new recipes like this one for roasted parsnips and carrots. Roasting the vegetables gives them a rich and sweet flavor. A squeeze of citrus and a sprinkling of toasted hazelnuts complete the dish.
They’ll only be four of us at Thanksgiving dinner, so we’ll have too much food. That’s a good thing because having leftovers means we don’t need to cook for the next few days and can spend more time relaxing, shopping and having fun. What are you making for Thanksgiving?
Roasted Parsnips and Carrots with Hazelnuts
1 pound parsnips
1 pound carrots
2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil
1 teaspoon garam masala
1/2 teaspoon fine sea salt
Freshly ground black pepper
1/4 cup chopped toasted hazelnuts
Meyer lemon or orange wedges
Preheat oven to 375 degrees. Scrub and peel parsnips and carrots. Cut into bias slices, about 1/2 inch thick. Cut any larger pieces in half to make all pieces about the same size.
Place veggies in a large bowl and drizzle with oil; stir to coat. Sprinkle with garam masala, salt and some freshly ground black pepper; stir to coat. Spread veggies in a single layer on a large shallow baking sheet.
Bake 45 to 55 minutes until veggies are tender and lightly browned, stirring occasionally. Place roasted veggies in a serving bowl; sprinkle with toasted hazelnuts. Serve with Meyer lemon or orange wedges to squeeze over veggies.
Makes 4 servings (about 3 cups)
Product Links:
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
Get Vitamix 5200 Blender with Free Shipping Code
|
Welcome Hi there, my name is Jen. Eating Clean Recipes is my healthy recipe blog. It's a place where healthy meets delicious. All recipes are created by me and made in my Minneapolis kitchen. I follow a plant based diet, so fresh and natural foods are my ingredients of choice. I hope you enjoy these healthy vegetarian recipes and easy vegan recipes. Thanks for visiting.
All text and photos © 2009-2012 Food Fix, LLC
|
