Simple Pumpkin Cookies!

Pumpkin, pumpkin, pumpkin! It seems to be everywhere these days, and for good reasons! It’s seasonal, comforting and so versatile. We’ve been having some pumpkin soup every week for a while now, and I don’t get tired of how smooth, sweet and nutritious it is. If you know anything about me, however, you know that I have a clear sweet tooth. So, here come the simplest, most delicious and satisfying pumpkin cookies!

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Here’s what you need for 12-15 cookies:

  • 1 cup of oats (I used quick because that’s what I have, but use the kind you prefer)
  • 1/2 cup of unsweetened coconut flakes
  • 1/4 cup of chia seeds
  • 1 tbs cinnamon
  • 1/4 tsp cloves powder (optional, but really nice)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup of pumpkin puree (I used a can. Make sure it’s just pumpkin puree and not pumpkin pie mix)
  • 1/4 cup maple syrup
  • 1/4 cup tahini
  • 1/4 cup mini chocolate chips
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds

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Here’s what you do:

  1. Prepare a cookie sheet: lightly oil it. Preheat your oven to 350F (180C).
  2. Place the dry ingredients (oats, coconut flakes, chia seeds, cinnamon, cloves powder and salt) into your food processor or blender, and mix until you get a smooth powder. Transfer to a mixing bowl.
  3. Add the wet ingredients (pumpkin puree, maple syrup and tahini) to the dry mix and mix until well combined. Mix in the chocolate chips, pumpkin seeds and sesame seeds.
  4. Use one spoonful of the cookie dough and form your cookie shapes. These won’t spread so you can prepare them in any shape you like.
  5. Bake for 15 minutes or until they are slightly golden. These will be soft when they come out of the oven, so let them rest for 10 minutes before you enjoy them!

I really hope you give these a try because they are delicious and so quick to make. Let me know if you try this recipe out!

 

 

Apple Oat Muffins, Vegan! \\ Muffins aux pommes et à l’avoine véganes!

(Version française plus bas!)

Tonight, I was meal planning and prepping food with my boyfriend, and I realized that we did not have any more quick oats, my usual breakfast option. We still had rolled oats, but these take ages to cook… unless you use them to make yummy muffins! Here we go!

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Here is what you need:

  • 1 1/2 apple sauce
  • 1 ripe banana
  • 1 cup quick oats (I still had some in the back of my pantry!)
  • 2 cups rolled oats
  • 2 tbs peanut butter
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbs maple syrup
  • 1/2 cup almond milk
  • 1 cup almonds
  • coconut oil for the muffin tins

Here is what you do:

  1. Preheat your oven at 350F.
  2. Quickly mash the banana in a large bowl and add the rest of the ingredients. Mix well. The mixture should be thick, but not soggy.
  3. Oil the muffin tins with some coconut oil. Fill the tins to the rim as the muffins will not rise much.
  4. Bake for 17 minutes. Let the muffins cool in the tin. Keep them in an airtight container and grab one in the morning!

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These are really great if you know that you will not have time to have breakfast at home in the next few days. They are filling, slightly sweet and deliciously chewy. Give them a try and let me know what you think!


Ce soir, alors que nous préparions nos repas pour la semaine, j’ai réalisé que je n’avais plus de flocons d’avoine pour mes petits déjeuners! Par contre, il me restait des flocons d’avoine entiers qui prennent tellement de temps à cuire… sauf si on les transforme en de délicieux muffins aux pommes! C’est parti!

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Voici ce dont vous aurez besoin:

  • 1 ½ tasse de compote de pommes
  • 1 banane mûre
  • 1 tasse de flocons d’avoine rapides (il m’en restait un peu finalement!)
  • 2 tasses de flocons d’avoine entiers
  • 2 c. à soupe de beurre d’arachides
  • 1 c. à thé d’extrait de vanille
  • 1 c. à thé de cannelle en poudre
  • 1 c. à table the sirop d’érable
  • ½ tasse de lait d’amandes
  • 1 tasse d’amandes
  • Huile de coco pour le moule
  1. Préchauffer votre four à 350F.
  2. Écraser la banane avec une fourchette dans un grand bol et y ajouter le reste des ingrédients. Bien mélanger. Le mélange devrait être épais et tout le liquide devrait être absorbé.
  3. Huiler le moule à muffins avec l’huile de coco. Remplir jusqu’au bord du moule car les muffins ne vont pas lever.
  4. Cuire pendant 17 minutes. Retirer du four et laisser refroidir dans le moule. Conserver dans une boîte hermétique et prenez-en un en partant!

Ces muffins sont délicieux! Ils remplacent facilement un bol de gruau lorsque le temps ne permet pas de déjeuner à la maison. Ils sont nourrissants, légèrement sucrés et tendres! Dites-moi si vous les essayez et ce que vous en pensez!

Blueberry Crumble

I love summer and the abundance of fruit that is available. Since the beginning of the season, we have be enjoying a ton of strawberries (strawberry sorbet anyone?), prunes, peaches and now blueberries! These are like candies: so sweet and fresh. Turned into a crumble, they become juicy, wonderfully purple and so delicious!

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This crumble is very simple to make and you can change the nuts that you want to use. I really like the way almonds make this extra crunchy, while the pecans are perfect for their crumbly texture.

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Here is what you need:

  • 5 cups fresh blueberries
  • 1 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup whole almonds
  • 1 cup pecans
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

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Here is what you do:

  1. Wash the blueberries and place in a colander to drain while you prepare the rest.
  2. In your food processor, process the oats until you have a course flour. Add the almond meal and pulse a few times until combined. Place in a mixing bowl.
  3. Place the almonds and pecans in the food processor and process for a few seconds until you have chunks. You don’t want flour here. Mix the nuts to the oat flour until well combined. Add the maple syrup and coconut oil and mix well. The mixture should just come together but crumble easily.
  4. Place the blueberries in an oven-safe dish. Pour the vanilla extract on the fruit and mix. Add the nut mixture on top in an even layer.
  5. Place in your oven at 350F for 20 minutes until the top of your crumble is a nice golden colour. Enjoy hot or cold!

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This was so good! The crumbly layer is crunchy, rich and just sweet enough to balance out the wonderfully tart blueberry jam under it. It’s probably my new favourite crumble: sweet, tart, crunchy, and unctuous. It’s so perfect! I think it would be even better with some vanilla ice cream. Hum, I guess I’ll have to make another crumble to test it out. The sacrifice! Let me know if you try it out!

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Homemade Granola: Why didn’t I make some of this sooner?

IMG_0750Since I discovered that Bob’s Red Mill was making gluten-free oats, I have been enjoying my overnight oats every morning. But then, I went to Aux Vivres for brunch with a friend and tried out their granola bowl.

This was so good! It really made me craving granola and its delicious crispiness. I was very happy to see that I could find some gluten-free rolled oats. Add a little bit of maple syrup, some coconut chips, sultana grapes and bam! Cripy awesomeness!

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Here is what you need:

  • 3 cups rolled oats
  • 2 cups almonds
  • 1/2 cup maple syrup
  • 2 tbs melted coconut oil or oil of your choice (this really makes it crispy! Feel free to skip this however.)
  • 1/2 tsp salt
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1 cup coconut chips (they look like large coconut flakes. I used unsweetened.)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/2 cup sultana raisins

Here is what you do:

  1. Preheat the oven to 300F.
  2. In your food processor (or with a rolling pin and a Ziploc bag), pulse the almonds until they are crushed. I like to keep some bigger pieces for crunch, but adjust the size of the almonds to your own taste.
  3. In a large bowl, mix all the dry ingredients, but keep the raisins out for now.
  4. Add the liquid ingredients and give a good stir.
  5. Spread your granola on a cookie sheet, and put in the middle of the oven. After 20 minutes, take the pan out and stir the granola before putting it back in the oven for another 20 minutes or until the granola is golden to your liking.
  6. Take it out f the oven, add the raisins, and give a good stir. Let cool completely before storing in an air-tight container.

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This is really good! It is also so easy to prepare and personalize! It goes really well with some milk and fresh fruits, or just as a snack on its own. I have to say that my granola has nothing to fear from Aux Vivres’. I actually think its crunchier and more toasted. I also really like how the sesame seeds add a great flavour, while the maple syrup makes it sweet but not overwhelming so.

Let me know what your favourite granola ingredients out; and if you try this out, tell me what you think!