MARVELOUS MEDITERRANEAN EBOOK – FREE
All of the goodness of pumpkin pie taken up a notch.
Creamy pumpkin filling.
Perfectly spiced crumble.
Basically they’re the best.
Gingerbread Pumpkin Bars
- 1 can pumpkin puree
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1 tsp pumpkin pie spice
- 1/3 cup arrowroot starch
Crust & Crumble
- 1/3 cup almond butter
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1 tbsp molasses
- 1 cup quick oats
- 1/3 cup chickpea flour sub almond or oat
- 1 tsp pumpkin pie spice
- 1/2 tsp ginger
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 Emmy's Organics Pumpkin Spice Cookies sub 1/3 cup coconut flakes
- Preheat oven to 350 degrees.
- Mix together the crust ingredients.
- Press 75% of the mixture into a lined 9×5 loaf pan.
- Bake for 10 minutes.
- Mix together the filling until silky smooth.
- Pour over the cooked crust.
- Bake for 20 minutes.
- Remove from oven and sprinkle remaining crumble on top.
- Bake for a final 20 minutes.
- Remove from oven and LET IT COOL COMPLETELY.
- Store in the fridge.
Little baby nests of peanut butter and chocolate goodness with Unreal Snacks gems as the perfect finishing touch!
Now is this a festive stack or what?!
I think no-bake cookies are a staple in the party dessert rotation for many. And I can see why! It’s in the title: no bake. Like hello easy peasy! And who doesn’t love the ‘ol pb and chocolate combo?
In full transparency, I don’t think my mom ever made them growing up. Our staples were rice krispie treats, homemade reeses bars, and nestle chocolate chip cookies. All fabulous in their own way.
Do you have random memories that will always stick with you? Believe it or not, my first classic no-bake experience is one of those. When I was younger, I went to see Oklahoma (the musical) with my grandma at a local highschool. During intermission they had no-bakes for the attendees – to resemblance to cow pies…lol – and so I gave one a shot!
Pretty good. But they could be better…
So I kicked up tradition when I made these. Using coconut oil for a smooth texture, maple syrup for a subtle sweetness, and a combo of oats and rice krispies for a texture punch.
Winner. Winner. Winner.
So let’s get no-bakin!
In a small saucepan on the stove (or in the microwave), melt the peanut butter, maple syrup, and coconut oil.
Pro tip: salted natural peanut butter.
Once melted, stir in the vanilla.
Then dump in the cacao powder, oats, and rice krispies.
Stir to combine.
Try not to eat it all.
And scoop onto a cookie sheet lined with parchment paper.
A mini cookie scoop makes this super simple!
Now it’s time to make them into little nests.
Unreal Snacks gems are my favorite – they’re colored with real ingredients like beets!
Nestle the gems into their little nests.
(You could also skip this all together if you’re not goin for the Easter vibe!)
After they’re nested, pop them in the freezer for 30 minutes to firm up.
Be patient team.
And that’s it! You’re done. Time to enjoy!
How easy was that?
Peanut Butter Chocolate No-Bake Cookies
- 1 cup peanut butter
- 1/3 cup maple syrup
- 6 tbsp coconut oil
- 1 tsp vanilla
- 6 tsp cacao powder
- 1 1/2 cup quick oats
- 1 cup rice krispies
- Unreal gems to top
- Melt the peanut butter, maple syrup, and coconut oil on the stove or in the microwave.
- Stir in the vanilla.
- Add the cacao powder, oats, and cereal.
- Scoop rounded tablespoons onto a cookie sheet lined with parchment.
- Nestle in the gems.
- Chill in the freezer for 30 minutes before enjoying!
The sun has been shining, birds have been chirping, and every day brings a light April drizzle.
It’s spring time folks!
And it’s also the week leading up to Easter.
You know what that means?
Time for an EGG-cellent experiment!
Dying eggs was totally part of the Wells fam Easter traditions growing up. Tie-dyed, crayon drawings, that eye-dropper method thing. We did a little bit of everything.
But pickled? Nope. And there were definitely no beets or turmeric involved…
After this adventure I think that needs to change.
Gorgeous natural colors and a more flavorful deviled egg?
Also super easy.
So let’s get started!
What you need: eggs, vinegar (I used apple cider vinegar), water, turmeric, cooked beets, salt, and a few other spices.
Also some good ‘ol mason jars.
Add the peeled hard-boiled eggs to the mason jars with the coloring agents.
For yellow-orange: one piece of beet and a teaspoon or so of turmeric
For pink: a couple pieces of beet
I added ground mustard and garlic to both for some extra flavor!
When using beets, try to layer with the eggs for even coloring.
Three to four eggs fit best in the jars.
The pickling liquid is 1:1 vinegar and water.
Bring to a boil on the stove, then dissolve some salt and a tad bit of sugar.
Pour the liquid over the eggs, cover with the lid, and give them a gentle shake to evenly disperse the colors.
Let them cool slightly and then place in the fridge.
I let mine sit for about 36 hours I think?
It’s not an exact science, but at least 12 is preferred.
Then it’s time for the reveal!
Look at them!
All from turmeric and beets!
Are you kind of in awe?
Cause I was…
Not ashamed of my appreciation for these eggs.
Now these are fine and dandy all on their own (think with salads, on toast, etc.), but why not kick it up a notch?
Let’s make deviled eggs.
Since they already have a tangy pickled flavor, these deviled eggs are gonna pack a punch!
I kept things simple with some dijon mustard, mayo, and a bit of Montral Steak Seasoning (a Wells fav).
Just spoon the mix back into the crevice and wal-a!
Creamy, pickly goodness!
Poached Pear Gingerbread
- 2-3 pears
- 1 cinnamon stick
- 1 tbsp clove buds
- slices of orange peels
- 4 cups water
- 1 cup almond milk
- 1 1/2 tsp apple cider vinegar
- 1/2 cup applesauce
- 1/2 cup coconut sugar
- 1/3 cup molasses
- 1/3 cup melted coconut oil
- 2 cups gluten free flour blend
- 1/2 cup almond flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 cup coconut milk
- 1/4 cup coconut sugar
- 2 dates
- Peels the pears and place in a small pot with the spices.
- Cover with water.
- Bring to simmer on the stove until the pears are fork tender.
- Preheat the oven to 350 degrees.
- Combine the almond milk and vinegar in a small bowl. Set it aside for 5 minutes to "curdle" and make vegan buttermilk.
- Mix buttermilk with the rest of the wet ingredients.
- Combine the dry ingredients in a separate bowl, then carefully fold into the wet mix.
- Pour batter into a lined loaf pan.
- Carefully submerge the cooled pears into the batter.
- Bake for 50 minutes, then let the loaf cool for 20 minutes before removing from the pan.
- In a small saucepan, bring the coconut milk to a gentle simmer over medium-low heat on the stove.
- Stir in coconut sugar until dissolved.
- Remove from heat and let it cool slightly.
- Add to a blender with the dates and puree until smooth.
- Drizzle over the gingerbread loaf when it's time to eat.