Pumpkin Bread

I love fall because it’s colors are like being wrapped in a soft blanket of warmth. Vibrant reds and oranges paint the trees, there is a crispness to the air, and all the aromas of cinnamon, apple, and pumpkin fill my nose! Oh, and I am a #basicbitch with all of my pumpkin spice! Vegan of course! I am a carb baby and I love any kind of loaves or breads! I literally could eat some sort of sweet bread Every. Single. Day. The other day I decided to make mini pumpkin loaves. I experimented with my favorite banana bread recipe and changed it out for pumpkin (so yes that means you could totally substitute the pumpkin for about 3 large bananas and have this bread become a banana bread instead, or hell make them both)! For this bread you will need the following ingredients:

-1 Can of organic pumpkin purée (a little less about 1 1/3 C if you want it a little less dense)

-2 Tbs of ground flaxseed

-1/3 C of plant based milk (like to use cashew almond)

-1/3 C of melted coconut oil

– 2 Tbs of pure maple syrup

-2 tsp of pure vanilla extract

-1/4 C of sweetener of your choice (coconut sugar, stevia leaf, brown sugar….)

-1/2 C rolled oats

-1 tsp of baking soda

-1/2 tsp of baking powder

-1/2 tsp fine sea salt

1 1/2 C of flour

Preheat oven to 350 and grease your loaf pan ((9×5) or mini loaf pans or muffin tins). In a large bowl stir in all the wet ingredients (the top 6) until combined (if you are switching the pumpkin for banana, mash the bananas until almost smooth and have 1 1/3 cups). Add the dry ingredients one at a time, in order of the above list. Stop mixing when there is no more flour to be seen at the bottom of bowl or in mixture. Spoon into your pans and bake for 30 minutes (start with 20 if your using muffin pans or mini loaves, I always check every 10-15 minutes, especially if I am not using my oven). If the dough is still wet, bake another 20 minutes until a toothpick can be inserted and come out clean. Cool on a cooling rack and then slice and serve. Top with walnuts, pumpkin seeds, or pecans. I like to drizzle a simple glaze (melted brown sugar) on mine. ENJOY =)

XOXO

Erica

Deities of Health

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The Naked Vegans (baked goods)

Protein Bites

Want a quick healthy snack that is a little ball of energy and protein? Look no further! These little bites, which can be done plenty of ways, will give you all you are looking for in a good healthy snack. Plus, they will make you think your eating cookie dough and only take 5 minutes to make!

Below I will provide how to make these bites three ways, but you will see that all you have to do is really switch out the protein powder flavor for more creative flavoring =) So for these awesome energy and protein packed bites you will need:

1 1/2 C of flour of your choice

1/4 C of protein powder

2 Tbs of chia seeds

1 Tbs of ground flax

1/4 C of agave or maple syrup

1/4 C of coconut oil

1/4 C of almond or other plant milk

This is all you will need for any flavoring. I used Vega Plant Protein Powder in the Salted Caramel flavor, so I didn’t add anything else, except some sea salt to sprinkle on top of the bites when they were done. To make you simply put all the dry ingredients in a bowl and whisk until blended. Add the wet ingredients and mix well (you may need to add one or two more tablespoons of nut milk, but you want it to be a crumbly dough mixture). Once well mixed, knead and squeeze dough so that it forms, and then roll into little balls and store in the freezer. Viola!

Other yummy flavors is lemon poppy seed and chocolate. For the lemon just use vanilla plant protein powder, replace the chia seeds with poppy seeds (or stick with the chia) and the  1/4 C of nut milk with 1/4 C of lemon juice and add 2 Tbs of nut milk. For decadent chocolate bites, use chocolate plant protein powder and then roll in finely chopped peanuts, cashews, or coconut flakes. Enjoy!

XOXO

Erica

http://www.deitiesofhealth.com

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Fudgey Chocolate Cupcakes

These cupcakes are super moist and yummy, and even better…easy to make! For these delish sweets, you will need the following:

2 C of your favorite plant milk (I used unsweetened vanilla almond)

2/3 C of vegetable oil or melted coconut oil

2 tsp of vanilla extract

2 1/2 C of your favorite flour (I used organic all purpose)

2 C of coconut sugar (can substitute other)

3/4 C of cocoa powder

1 tsp of salt

1 tsp of apple cider vinegar

2 tsp of baking soda

Preheat your oven to 350 and mix the oil and sugar together. Next add the vanilla, flour and cocoa. Blend well, and then add the vinegar and baking soda. Mix just enough until blended. Grease your cupcake tin and bake for 20-30 minutes. As ovens vary, I suggest looking at the 20 minute mark and if not done adding 5 minutes. I always pull out if there is just a spot of batter on the knife because it will solidify while it cools. These are yummy without frosting (I frosted some and left some bare), but if you want to add frosting, I used the one from my Coconut Lemon Cake (which you can find on here). If you would prefer a healthier frosting, mix 1/2 C of coconut oil, 1/2 C water, 1 Tbsp of vanilla extract, 2 C of avocado, 1/2 C of cocoa powder, 1 C of powdered sugar, and a couple pinches of salt. Wait until cupcakes are cool, then frost (or not) and enjoy!

XOXO

Erica

http://www.deitiesofhealth.com

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Vegan Lemon Coconut Cake

I made this the other day for my husbands birthday and it was super yummy. Note this is a very tasty cake, I went all out on this one! It is sweet and sugary and not meant to be healthy lol. Usually I do not use a lot of sugar in my recipes but hey, ya gotta live every once in a while. I will say that I did substitute stevia (sweet leaf) in place of sugar. For this recipe you will need the following:

Cake:

2C of flour

1  1/2C of sugar

3/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 C of banana or apple sauce (to replace 3 eggs)

2/3C oil

2/3C fresh lemon juice

3/4C tofutti sour cream (or another vegan sour cream

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Add your egg replacement, oil and lemon juice and beat until smooth. Finally add the sour cream and mix until smooth (I added coconut flakes in here as well, so this is optional). Place in two 8 inch pans for 20-25 minutes. While that is baking, make your frosting and curd if you are making it. When the cakes are done and cooled, cut each in half put the lemon curd on the first layer and then place the next cake on top, layer with the lemon butter cream, and then put the next cake on top with the lemon curd. Place the last cake on top and frost.

 

Filling:

One jar of lemon fruit filling, or you can make your own. I already had the jar on hand and it was one less step to do. But if you are making your own curd;

1/4C lemon juice

2 tsp of lemon zest

1/3C sugar

3 tbsp of earth balance butter (or other vegan butter)

about 8tbs of apple sauce to replace 4 egg yolks ( you can also use the juice from a can of garbanzo beans).

Cominine all ingredients in a metal or glass bowl above a boiling pot (or in a double boiler), heat while constantly whisking. It’s done when it is thick enough to coat a spoon. Refrigerate while baking cake.

Frosting (this is the best frosting ever)!!!!!

1 1/2C of vegan butter

1 1/2C of vegetable shortening (I used coconut)

12C (about 1 bag) of confectioners sugar

3tsp of lemon zest

6 tbsp of lemon juice

3/4 tsp of vanilla

Combine shortening and butter and beat until smooth. Add half of the powdered sugar one cup at a time until combined. Add lemon juice, zest, and vanilla until combined. Add the remaining powdered sugar until smooth. If needed, add a tablespoon of water until desired consistency.