Knead to Cook

Food & fitness obsessed girl.

Almond butter oat scones. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Gluten Free, Holiday, Holiday Baking Ideas, Snacks, Vegan, Vegan proteins, Wheat Free 6 Comments

Oh how I loved scones, before the whole transition over to a plant based and gluten free diet.  Seriously, it was a lovely treat to grab one from a local bakery, even Starbucks!  The dryness was so strangely addictive.  I’ve attempted a few recipes but none left me smitten.  This recipe was a moister version and quite delightful.  The crunchy topping in lieu of icing was a classic spin.

These are perfect for a grab and go breakfast, paired up with a cup of tea of coffee.  Even my youngest loves these to grab before classes.  As the weather transitions over to cooler temps, this hearty little treat is a welcome addition to your favorite hot beverage.  I hope you agree.

Happy Monday friends!

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— Knead to Cook

Vegan chickpea vegetable “egg” muffins. Gluten free. Meal Prep.

by Filed Under: Breakfast, Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Hi there friends!  Another week and I wanted to share a recipe that I used to create using eggs but now veganized. I’ve been dabbling with chickpea flour and have loved the results.  My biggest favorite has been this savory pancake that you have to try… its so good!  These may be my new favorite.  I love portable food.  Let’s face it, no matter the age of your children (mine are teens) – anything you can warm and send them out the door with (that’s healthy) is a win in my book.

I decided to make this recipe a bigger batch (I needed to portion my “egg” batter out smarter to yield a full two dozen v. one muffin short) but these are great to make on the weekend and have for the week with one dozen you can freeze for future use.  They freeze so beautifully and warm up in mere seconds in your microwave.  Hello easy morning breakfasts! Plus thinking ahead, you can whip these up and freeze having them ready to go for an easier holiday morning/brunch with guests.

Okay, let’s get started!

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— Knead to Cook

Spiced pumpkin muffins. Vegan. Gluten free.

by Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

   

When Amber over at Good Saint posted her pumpkin spice bread I knew I needed to try it.  After all I’m a self proclaimed pumpkin addict this time of year.  I’m mean, not PSL at Starbucks kinda addict, but muffins, breads, cookies…ya know the basics.

I made a batch Monday sans icing and by Tuesday (today) I was whipping up batch number 2 they were so loved!  Amber is a super talented, honest yogi/vegan blogger.  Clearly her recipes are as awesome as she is…. and this one is a KEEPER for sure!

Her recipe was made in loaf form and you can click here for her baking times but I went the muffin route because my family seems to need grab-n-go food plus my youngest cutting anyting results in a mass amount of crumbs for me to clean up so… muffins were the chosen option 🙂

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— Knead to Cook

Easy Blender Pumpkin Pancakes. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free 1 Comment

I’ve been, like everyone else in the world, utterly devastated by the events this past weekend in Las Vegas.  My heart has broken and I’m sending prayers to everyone impacted. I had stacked up several recipes to share this week but struggled with when it was acceptable to share.  I don’t think there is a timeframe to appropriately grieve and show respect.  Life, as we all know it, moves forward and we need to shine positive light in the world.

I made these sweet little pancakes last week for a client and they were so lovingly received.  This recipe is super simple, completely made in your Vitamix or other high powered blender.  They also freezer perfectly for those quick, rushing out the door kinda mornings.  I hope you give this recipe a try and let me know what you think.

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— Knead to Cook

Easy Skillet Apple Crisp Bake. Vegan. Gluten free.

by Filed Under: Brunch, Desserts, Fruit, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Nuts, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

Happy Fall? As I sit here typing up this recipe it’s a sweltering 90 degree day.  Funny enough, it’s been really hot here since fall arrived.  BUT this weekend… THIS weekend the weather cools down.  I’ll refrain from jumping up and down until I’m putting on my cozy sweaters and leggings.

To jumpstart my fall feelings, I ran over to my local farm stand & grabbed some apples.   I immediately knew I would try this recipe out (adapted from my berry recipe here) .  I made a few changes but it was heavenly.  The aroma is truthfully all I needed today, alongside cranking my air conditioning up, to be quite honest.  Please note my tips below to ensure that the apples cook nicely.  Okay, let’s go!

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— Knead to Cook

Easy pumpkin spice roasted nuts. Vegan. Gluten free.

by Filed Under: Brunch, Fitness., Gluten Free, Holiday Baking Ideas, Nuts, Snacks, Thanksgiving, Vegan, Vegan proteins 3 Comments

Fall is slated to arrive later this week & I’m so excited for cooler temps, all things pumpkin and cozy sweaters.  I’m a simple girl.  I had opened a can of pumpkin for another recipe and had some leftover & wasted to use it.  Roasted nuts are perfect and they ship nicely if you need a care package idea.  Whatever nuts you have on hand work nicely but cooking temperatures need to be monitored as some nuts have a higher fat content and may burn easier.  The trio of nuts I used were walnuts, cashews and almonds.

This recipe is super easy and I’ll give measurements but you can adjust what nut or seeds you use.  You can also add some cayenne if you want a sweet/heat combination too.  These are great for Thanksgiving as a snack or on our cheese board.  And place some of  these in a ziploc baggie and stash in your car for when hunger hits!  Let’s get this started…

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— Knead to Cook

Pumpkin Applesauce Oatmeal Muffins. V. GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday Baking Ideas, Muffins, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment


Hi everybody!  Happy almost fall, well –end of summer.  The weather has been so perfectly fall-like, and that leaves me endlessly happy.

So if I had pumpkin, these would’ve been pumpkin oat muffins but I had pumpkin applesauce, so you get the gist.  I was inspired once again by Alexis, aka Hummusapien, that I was dying to try another one of her incredible creations.  This  recipe screams fall & is a heavenly snack, breakfast on-the-go option for you or your kids and has a teeny amount of maple syrup added.   Such a healthy muffin packed with essential nutrients to kick off your day.  Oh and if my girl crush on her wasn’t enough… I’m a huge fan of her restaurant, Alchemy in Columbus, Ohio.  Stop by if you ever get a chance!

I’ve had the pleasure to meet Alexis and she is just as bright, beautiful and charming as I expected.  I look forward to seeing her again on my next driving trip out to Indiana.  Okay, so I’ll stop girl-crushing now.  So this recipe… super easy and of course, I made some modifications to match my ingredients I had on hand.  These freeze perfectly and are so incredibly hearty and delicious.  Yum!
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— Knead to Cook

Cast Iron Skillet Peach and Berry Crumble. Vegan. Gluten Free.

by Filed Under: 4th of July/Patriotic, Breakfast, Desserts, Fruit, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

Oh this recipe has been long & coming.  I’m sorry for the wait if you follow me on Instagram, mainly my instastories.  I shared this 2 weekends ago and then life happened.  I’m finally dedicating my afternoon to re-creating it, changes made and photographing it. It is heavenly & I may have eaten this for lunch today (no shame in my game).

Peaches are plentiful and work perfectly in this crumble however you can adapt this recipe to use seasonal fruit that you have on hand.  Think apple crumble next month through the fall.  I’m still secretly hoping I can get cherries at a good price tomorrow at my farmer’s market to make a cherry version. Whatever you have… it will work!

This dish is perfect right from the oven and topped with either vegan ice cream or as we did, So Delicious coconut whip. Warm and absolutely bursting with flavor.  I also love using super ripe fruit so you don’t have to use a lot of extra sugar.  Who’s with me?

I’m still surprised that we are in the last few days of August.  School has started for both of my girls and life is settling in. I really do love fall & look forward to cooler temps, cozy sweaters and big mugs of tea around the fire.

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— Knead to Cook

Peanut Butter Chocolate Bars. Vegan. Gluten Free.

by Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment


Peanut butter chocolate bars.  Vegan. Gluten free.

Happy Monday my friends!  Happy to be home & back in my kitchen cooking.  We’ve been traveling over the past several days for a quick trip to my daughter’s university to meet her academic advisor and schedule her classes this fall.   As much fun as it was, 10 hours in the car each way was quite enough for family bonding for me.

Today was back to normal life.  Up early to hit the gym and then home to cook for clients.  My daughter shared this recipe with me a year a two ago, sadly I don’t know the original source but I’m trying to identify to him/her credit.  This is a fun, and super easy, recipe that kids and easily prepare.  It’s also a lovely cool treat as you store in the freezer or fridge.  Sweet, salty chocolatey perfection.  These are wonderful for parties, BBQ’s, a foodie treat for a friend –whatever or whenever you need a treat.  They store nicely in an airtight container for weeks on end (esp. in the freezer).
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— Knead to Cook

Tahini Coconut granola. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gift ideas, Holiday, Holiday Baking Ideas, Pantry, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

 

Hello my friends & happy Tuesday!  I had this post ready to roll yesterday and forgot to hit publish.  So let’s start out today with a fun twist on a classic recipe.  I’ve been up since 4a and got my run in, volunteered at my local polling place (we have voting today) and got 3 recipes prepped and packaged for a client.  Can you say PRODUCTIVE?  Ha.  Rare but all good.

So let me focus.  I love making granola to stash in my pantry and for clients.  It’s nutrient-dense, protein-packed and low in sugar versus grocery store options.  We love it on top of muffins we bake, for a yogurt topper or for ice cream.  My husband keeps a baggie in his office for when he needs a snack.  It’s just good food, fast.

Let me share a bit about tahini if you aren’t familiar.  Tahini has the texture and consistency of a creamy nut butter.  It’s made from sesame seeds, similar to nut butter but without nuts.  Rich in magnesium, potassium and iron.  Great source of calcium.  High in vitamin E, B1, B2, B3, B5 and B15.  It has a high alkaline content.  Packed with healthy fats.  Easily digestible.

This recipe is for those seeking easy food that is healthy and good for you.  You can add in what you need or remove what you don’t… its a very forgiving recipe.  Also perfect for a teacher or hostess gift wrapped up in a Ball glass jar.  Just an idea.  Okay… let’s get on to the recipe.

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— Knead to Cook