Crumbly Pumpkin Coffee Cake {Egg Free}

This is a delicious dessert but sometimes we eat it for breakfast, too! For a real treat, make a cream cheese glaze to drizzle over the top!

Can sub a gluten free flour in this recipe. (Almond and Coconut will not work)
Coconut oil and butter are interchangeable in this recipe.
Milk can be dairy, almond or coconut.

Crumbly Pumpkin Coffee Cake

----Soak overnight or at least 12 hours.

2 cups whole wheat flour (I prefer whole white wheat or spelt)

2 cups oat flour (grind whole groats, steel cut oats or rolled oats in a blender or food processor)
1 cup milk (almond, coconut or dairy)
2 cups canned pumpkin
2 Tbsp. acidic medium (whey, raw apple cider vinegar, lemon juice, or plain yogurt)

----When ready to bake, add:

3 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. sea salt

1/4 cup coconut oil, melted
2 tsp. pure vanilla extract

1 1/4 cup coconut sugar

Crumb Topping

6 Tbsp. whole wheat flour (sprouted is best)

6 Tbsp. coconut sugar

2 Tbsp. organic sugar 

4 Tbsp. organic salted butter, melted

1/2 cup rolled oats

3 tsp. cinnamon

Preheat oven to 350° Grease a glass 9x13 dish with nonstick spray, coconut oil or butter).

Combine soaked flour with remaining ingredients.  Spread into greased dish.

Combine crumb topping ingredients and mix well with fork to form a crumble. Sprinkle over the top.

Bake for 30-32 minutes.

Hot Cocoa Mix

I love hot cocoa and the ready to make packets are so convenient but have you looked at what is in them? Not too great for you. I like to make a double batch of this and keep it in the pantry. Makes it a little easier to let the kids have a few marshmallows on top :)

About 4 servings

1/2 cup organic sugar or sucanat(FS)

1/4 cup unsweetened cocoa powder (FS)

3/4 cup powdered milk (FS)

1/8 tsp. salt

That's it! Mix this together and store. To serve, add 1/4 cup mix to 1 cup hot water. Add a drop of vanilla extract, mint extract or coconut extract for fun flavor!

Whole Grain Banana Mini Muffins

These are a great snack for school lunches or an after school treat. Just put 3 mini muffins in snack size ziplocs and freeze. They are ready to grab and go.

Whole Grain Banana Mini Muffins

1 1/2 cups whole wheat flour (ground from hard white wheat kernals)
1/2 cup oat flour (ground from whole oat groats or pulse rolled oats in a blender until fine)
1/2 cup sucanat or brown sugar
1 Tbsp. ground flaxseed meal
2 tsp. baking powder
1/2 tsp. salt
1 cup mashed ripe bananas, about 2 large
1 egg
1/2 cup milk (dairy, coconut or almond)
1/4 cup coconut oil

Mix all ingredients together. Spray muffin pans and bake for 9-10 minutes at 400°. *For regular size muffins, bake for 18-20 minutes.

Double Chocolate Brownies

Food Storage Double Chocolate Brownies

3/4 cup whole wheat flour
1/3 cup cocoa powder
1/2 cup sucanat OR organic sugar
2 Tbsp. coconut oil
1 Tbsp. ground golden flax mixed with 4 Tbsp. water (or 1 egg)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup unsweetened applesauce
1 tsp. vanilla
1/2 cup dark chocolate chips

Preheat oven to 350° and spray an 8x8 pan. Mix all ingredients and spread into pan. Bake for 20 minutes or until brownies pull away from edges.

Time to stock up!

Yet another reason why food storage is so important! Check out this article about meat/poultry prices rising due to the extreme heat this summer. If you have a freezer, now is the time to pack it full of these protein sources. Of course, you don't NEED meat and poultry in your storage to survive, but if you or your family is used to having it in your meals, it is a good idea to have it.

http://www.cbsnews.com/stories/2011/07/13/national/main20079032.shtml

Sesame Noodles

Adapted from The Eat Clean Diet Cookbook

2 Tbsp. tahini
1 Tbsp. raw almond butter
2 Tbsp. rice vinegar
1 Tbsp. honey OR agave
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
8 oz. whole wheat spaghetti OR brown rice noodles
2 Tbsp. sesame seeds
Salt to taste

In a medium saucepan combine tahini, almond butter, rice vinegar, honey, soy sauce and toasted sesame oil. Mix with a whisk over low heat until combined and a sauce in made.
Meanwhile boil noodles according to package directions. Drain and add noodles to sauce mixture. Toss with sesame seeds.

Pumpkin Muffins

Another treat/snack I like to make are muffins. I hate calling them that since they are so far from any "muffin" you would buy. I am proud to say that these are my son's favorite food. He told me :) It may seem a little early for a fall treat, but we eat these year round!

Pumpkin Muffins

1 1 /2 cup whole wheat flour (freshly ground from Hard White Wheat)
1/2 cup sucanat, honey or organic sugar (brown sugar works too)
1 tsp. baking powder
1/2 tsp. sea salt
1/4 tsp. cinnamon
1 egg
1 tsp. vanilla
1/4 cup melted coconut oil
3/4 cup unsweetened milk (dairy, almond, coconut)
3/4 cup canned pumpkin
2 Tbsp. ground flaxseed (opt.)

Mix dry ingredients. Add wet and mix well just until combined. Scoop into papered muffin pans. Bake at 400° for 18-20 minutes.