Where did these week go? Well actually where did September go?!?! It’s hard to believe that tomorrow is the first day of October. I figured that since Fall is in full swing that I should probably share some of the amazing pumpkin recipes that I’ve been cooking up in the kitchen.
Chai Pumpkin Bread
1 cup almond butter (or other nut butter or seed butter)
½ cup pumpkin puree
1 banana, mashed
¼ cup honey (optional- i like it sweeter)
2 eggs, whisked
2 chai tea packets (tea spices removed from packets)
3 tablespoons coconut flour
½ tablespoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
Preheat oven to 350 degrees.
Mix together almond butter, pumpkin, banana, and eggs.
Cut open the two tea bags and remove all the tea spices from the tea bags and add to almond butter mixture.
Add the rest of the ingredients and mix until well combined.
Grease a bread pan and then line it with parchment paper.
Pour batter in pan and place in oven. Bake for 45 minutes. Let rest before slicing.
1/2 cup creamy almond butter
1/2 cup pure pumpkin puree
1 tablespoon coconut sugar (or brown sugar)
1 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
Pinch of sea salt
1/2 cup chocolate chips (I used dairy free)
Preheat the oven to 350 and spray a 9-inch baking dish with nonstick spray or grease with coconut oil.
In a large bowl, use a fork to whisk the almond butter until fluffy. Add the egg and mix well.
Stir in the pumpkin and remaining ingredients, gently folding in the chocolate chips.
Pour into your prepared baking dish and bake for 20-25 minutes, until slightly golden and set. Allow to cool completely before storing covered in the fridge.
I’m a huge fan of VegaOne Protein powder and this time of year I love the Vanilla Chai.
Here’s one of my favorite go-to smoothie recipes.
Pumpkin Spice Protein Smoothie
And now I’m craving all the pumpkin!!