Orange Spice Sweet Potato Pie

Here is a variation on the Coconut Pecan Pumpkin Pie.  The only differences are to substitute sweet potato for the pumpkin and add 1/2-1 tbs orange flavored extract to the batter.  View the recipe here and make those two simple changes.  :)

Yum!

Cranberry, Pumpkin, and Mung Energy Custard Bars

After making protein bars with protein powder in them I wanted to figure out a different sort of "protein bar" that doesn't have the same highly refined protein powder in them.  So, I came up with the idea to sprout mung beans and use them in baking.  They are so very easy (and inexpensive) to sprout at home.

You can use canned pumpkin or you can roast it yourself.  I have some saved in the freezer in containers like this to take out when needed:

The combination of subtle pumpkin spice, cranberry and crunchy walnuts makes for a delicious snack food (or, a healthy dessert!).  I just love how the cranberries pop open during baking to spread their flavor.  If you blend the mung sprouts very smooth you cannot tell they are in the batter.  Though these are not vegan, perhaps you might be able to use egg replacer.  Let me know if you try it!


Ingredients:

4 eggs
1/2 cup pureed pumpkin
3 1/2 cups sprouted mung beans
1/2 cup coconut flour
1/2 tsp baking soda
2 tbs oil (sesame, olive, coconut, or almond)
3/4 cup almond milk
1 tbs vanilla extract
1 tbs cinnamon
1/2 tbs nutmeg
1/2 tsp cloves
1/2-1 tbs chopped fresh ginger (or less dry)
stevia powder, to taste preference
1/2-1 cup fresh cranberries
1/2 cup walnuts, roughly chopped


Directions:

Blend all the ingredients, except the cranberries and walnuts, in a food processor or blender.

Pour batter in a greased 9x9 baking pan and sprinkle the walnuts and cranberries evenly across the top.  Press walnuts and cranberries lightly into batter using a spatula.

Place in an oven preheated to 350 degrees and bake approximately 40 minutes.  You can test to see if it's done by carefully sticking a knife into the middle; if it comes out clean it's done.

Allow to cool and cut into bars.  These are delicious still warm or cool from the fridge.  You can store in the fridge for several days or place in a freezer-safe container and keep there to take out a bar when you need an energy boost during the day.

Coconut Pecan Pumpkin Pie

This is a twist off of the classic pumpkin pie.  Super tasty and nutritious!  I tend to like a lot of spice, so if you like less you can decrease the amount of spices.

Ingredients:

Easy Crust:
2 cups pecans
1/2 cup unsweetened shredded coconut
pinch of salt

Filling:
1 can pumpkin (or, approximately 2 cups roasted pumpkin)
1/2 can coconut milk
2 eggs
1 tbs vanilla extract
stevia powder (The amount depends on what brand you use.  I like using Kal brand and I use roughly 1/4 tsp)
a handful of pecans
1/2-1 tbs cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1 tbs fresh chopped ginger
pinch of salt

Directions:

To make the crust, grind the pecans in a food processor or high-power blender to a coarse consistency.  Careful, avoid processing too long as this will result in nut butter instead.

Mix the ground pecans, shredded coconut and salt directly in an approximately 9" pie pan, then press evenly across the bottom and sides of pan.  Place in an oven, preheated to 350 degrees, for 15 minutes.

While the crust is baking, prepare the filling.  In a blender, place all filling ingredients and blend until thoroughly smooth.  Pour into pie crust and smooth with a spatula.  If desired, sprinkle top with shredded coconut and chopped or whole pecans.

Place back in oven and bake for 50-65 minutes at 350 degrees.

Allow pie to cool before placing in fridge or slicing.

You can also try a variation on this pie with Orange Spice Sweet Potato Pie!

Pumpkin Protein Muffins!

I wanted to create protein snack muffins that are not filled with carbs and this is what I came up with. They are pumpkin spice flavor and, eventhough the protein powder has no fiber, the oats and flax help to make up for that. The eggs add more protein and make them nice and moist.

Ingredients

4 eggs, separated
1 tbs vanilla extract
stevia powder, to taste
ginger, nutmeg, cinnamon, allspice, clove
2 tbs oil (I have used grapeseed or almond, even olive oil should work)
1 cup roasted pumpkin
3 tbs rolled oats
3 tbs ground flax1 cup protein powder
3/4 tsp baking soda


Directions


Place egg whites in food processor.  

Process until frothy. 

Add other liquid ingredients and process.  Next, add dry ingredients and process thoroughly.

 Line 12 muffin tins with papers and spoon in equal amounts.

  Bake 20-24 min at 325 & Enjoy!