Breakfast

1-bowl butternut squash bread made with butternut squash purée, nut butter, and oat flour. Perfect for a hearty fall breakfast bread! 

Hello!

Since we last chatted daylight savings time went into “Fall backwards” mode, leaving us with an extra hour of  sleep and an abruptly dark dinnertime.

Everyone says that the day after Halloween is officially the start to the “holiday season”.

Nothing felt drastically different on November 1st save the mostly full bowl of Halloween candy by the door.

(I got a whopping TWO trick-or-treaters, guys!)

Bu when I scheduled my 8-week hair appointment with my stylist yesterday she said “Enjoy the holidays!”– that’s when it hit me.

I won’t see her until January and the holiday hustle is upon us, hair highlighted or not.

If you’re tired of pumpkin but still feeling like baking something cozy and orange, read on.

This 1-Bowl Butternut Bread is made with less than 10-ingredients that are vegan, gluten-free, oil-free, and naturally sweetened!

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Healthy pumpkin donuts made with almond flour and pumpkin purée naturally sweetened with maple syrup. Frost with an easy SunButter maple frosting!

It’s Halloween Eve!

Do you have any spooky traditions that you do every year?

Nada over here.

I have heirloom pumpkin on the stoop and a candy-filled ceramic pumpkin bowl perched by the door in anticipation of trick-or-treaters at the new place.

Growing up, my parents used to get us donuts and apple cider to snack on before the trick-or-treaters showed up.

I’m not sure if that’s just a my family thing or if it’s a your family thing, too, but for this reason, I always associate donuts with Halloween!

There’s nothing much better than sweet circles in seasonal flavors, right?

These Vegan Pumpkin Donuts with SunButter Maple Frosting are just what you need for fall.

They’re vegan, gluten-free, and refined sugar free with a delicious 3-ingredient maple-sweetened SunButter based frosting!

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Simple apple almond cake made in one bowl with gluten-free oats,  tart apples, and slivered almonds. Try it for fall dessert, breakfast, or snack.

Guys, apparently I missed the apples.

WHAT?!

At my farm photoshoot last week I was seriously excited to pick some apples but as it turns out the apple orchards were closed for the year.

So I played with pumpkins instead and later bought some gorgeous Granny Smiths for the sole purpose of baking with.

They were clearly destined for cake, although I didn’t know it then.

If you’re thinking, Lauren, the last thing I need right now is another dessert recipe with Halloween candy laying around in plain sight.

Well, this is the kind of cake you can enjoy all fall long once the candy is long gone.

Also, can I just add that this 1-Bowl Apple Oat Cake is so much more than dessert.

It’s nutritious and filling with gluten-free oats, tart apples, and crunchy almonds.

Apple season is when we say it is and I say it’s now and it’s in our kitchens!

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Vegan and gluten-free cinnamon raisin bread that’s refined sugar free and packed with raisins and texture. Made cinnamon-y with a secret ingredient! 

Hey you!

Do you have a gratitude practice?

Lately I’ve been enjoying writing down 5 things I’m grateful for each morning that happened within the past 24 hours.

This practice encourages me to continuously look for the good stuff that happens each day.

And these aren’t life-altering statements, friends, these are small every day things that spark joy.

Like, today, I gushed about my morning matcha, a phone call with my sister, my freshly rotated mattress, my Roomba, and my first day wearing boots.

What would you write today?

Tomorrow, I might write how grateful I am that this Vegan & Gluten-Free Cinnamon Raisin Bread came out of my oven.

Because I have so darn much gratitude for this sweet cinnamon loaf.

It’s sweet, hearty, and easy to make with just 1-bowl and plenty of cinnamon and raisins.

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Easy pumpkin chocolate chip breakfast bars with oats, almond butter, and pumpkin naturally sweetened with maple syrup and dark chocolate. 

Hello!

This week feels heavy and it’s only Tuesday.

Yesterday I had a a home photo shoot in my kitchen, which was awesome because I got to see my friend Michelle of Bosch Studios, but also because the deadline forced me to clean up my new kitchen.

I was grumbling around washing pots and pans before the sun rose, my pretty gray granite counters slowly becoming more and more visible as the dirty dishes became clean and shelved.

They say your living space reflects your mental space, or maybe it’s the other way around?

Either way, they both got a massive makeover yesterday.

Which made it way too easy to turn around and make something delicious for breakfast.

I highly recommend you clear your kitchen counters and whip up a pan of Pumpkin Chocolate Chip Breakfast Bars.

They’re packed with pumpkin, protein, healthy fats, and all the fall feels you need this autumn.

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Vegan, gluten-free, and oil-free pop-tarts made with a crispy almond flour crust and a tart cherry butter filling. Perfect for a fun weekend breakfast!

Do you guys use Facebook?

For years now Instagram has been my main space to post and engage, but lately I’ve been hopping on Facebook, just to see what I’m missing.

Anyway, I logged on this morning and was immediately aware that it was the first day back to school in my county.

Tons of first day photos filled my feed: lots of kids, parents, dogs, backpacks, and celebratory breakfasts.

While I’m not going back to school, I couldn’t think of a better way to do it than with Cherry Almond Flour Pop-Tarts.

These vegan, gluten-free, oil-free, and refined-sugar free pop-tarts are perfect for a nutritious breakfast, snack, or dessert.

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