Pumpkin Brownies
Ingredients:
3/4 cup pumpkin purée
1/2 cup nut butter of choice (I used @artisanaorganics tahini)
1/4 cup + 2 TBS honey, maple syrup or date syrup ( I used @kartago_datesdate syrup)
1/4 cup + 1 TBS cocoa powder
1 tsp vanilla extract
Chocolate chips (optional)
1/4 tsp salt (optional — if your nut butter is unsalted)
Directions:
Combine everything in a large bowl and mix until smooth. Gently stir in chocolate chips (if using).
Grease an 8×8 baking dish with cooking spray and scrape the batter into the dish.
Bake at 350 for 25 min.
Vanilla Ice Cream (2-Ways)
1. Coconut Ice Cream
1 14oz can full fat coconut milk
1/4 cup maple syrup, honey or @kartago_dates date syrup (or a keto/sugar free liquid sweetener!)
2 tsp vanilla extract
1/4 tsp salt
Directions:
Measure out all your ingredients.
Blend your coconut milk, sweetener, vanilla extract and salt in a high speed blender or whip in a large bowl with an electric mixer.
Taste your ice cream mixture and add more sweetener or vanilla extract if desired.
Transfer your mixture to a freezer friendly dish (with a lid) and freeze for 6-8 hours. If you have an ice cream maker, you could transfer the mixture now and use that instead of freezing.
Remove from the freezer after 6+ hours and let it sit out for 5-10 minutes before scooping.
2. Banana Ice Cream
4 bananas (previously chopped into small pieces and frozen for a couple hours)
1/4 cup dairy free milk
1 tsp vanilla extract
Directions:
Blend frozen bananas in a high speed blender or a food processor until smooth.
Add in milk to help blend/process if necessary.
Enjoy immediately as a soft serve option or freeze for 30-60 minutes and then scoop!
Who is trying this out?