Pumpkin Seed Chocolate Chip Cookies
Pumpkin Seed Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, combining the nutty flavor of pumpkin seeds with rich chocolate morsels. These cookies are perfect for fall gatherings or as a cozy treat enjoyed with a cup of hot cider. The addition of pumpkin seeds not only enhances the texture but also adds a nutritional boost, making these cookies a bit more wholesome.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter | 1 cup (softened) |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Egg | 1 large |
| Semi-sweet chocolate chips | 1 cup |
| Pumpkin seeds | 1/2 cup (roughly chopped) |
Instructions Summary:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract; mix until well combined.
- Gradually stir in the dry ingredients until just incorporated.
- Fold in the chocolate chips and chopped pumpkin seeds.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
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Sunflower Seed Energy Bites
Sunflower Seed Energy Bites are a nutritious and satisfying treat perfect for a quick snack or a post-workout boost. These no-bake bites combine the delightful crunch of sunflower seeds with dates and other wholesome ingredients, making them a tasty and energy-packed option for fall. With hints of honey and a touch of cinnamon, these bites will provide a sweet yet healthy indulgence that can easily be made in under 30 minutes.
| Ingredients | Quantity |
|---|---|
| Pitted dates | 1 cup |
| Rolled oats | 1 cup |
| Sunflower seeds | 1/2 cup |
| Nut butter (peanut, almond, or sunflower) | 1/2 cup |
| Honey or maple syrup | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
Instructions Summary:
- In a food processor, combine pitted dates, rolled oats, sunflower seeds, nut butter, honey, ground cinnamon, vanilla extract, and salt.
- Pulse the mixture until it is well combined and sticky.
- Using your hands, form small balls (about 1 inch in diameter) from the mixture.
- Place the energy bites on a baking sheet or plate and refrigerate for at least 30 minutes to firm up.
- Store in an airtight container in the fridge for up to one week. Enjoy your energizing snack!
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Chia Seed Pudding With Cinnamon and Apples
Chia Seed Pudding with Cinnamon and Apples is a wholesome and delicious dessert that features the nutty flavor of chia seeds complemented by warm spices and fresh fruit. This versatile dish can be enjoyed for breakfast, as a snack, or a light dessert, making it perfect for the fall season when apples are in abundance. It’s easy to prepare and can be customized to suit your taste preferences.
| Ingredients | Quantity |
|---|---|
| Chia seeds | 1/2 cup |
| Almond milk (or milk of choice) | 2 cups |
| Apples (peeled and chopped) | 1 large (or 2 small) |
| Maple syrup | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | A pinch |
Instructions Summary:
- In a mixing bowl, whisk together chia seeds, almond milk, maple syrup, ground cinnamon, vanilla extract, and salt until well combined.
- Let the mixture sit for about 10-15 minutes, stirring occasionally, to allow the chia seeds to expand and thicken the pudding.
- In the meantime, sauté the chopped apples in a small pan over medium heat until they are tender, about 5 minutes.
- Divide the chia pudding into serving bowls or jars and top with the warm cinnamon apples.
- Serve immediately or refrigerate for later. Enjoy your comforting fall-inspired dessert!
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Flaxseed Maple Pecan Muffins
Flaxseed Maple Pecan Muffins are a delightful treat that combines the nutty flavor of flaxseeds with the richness of maple syrup and the crunch of pecans. Perfect for breakfast or as a snack, these muffins are not only tasty but also packed with nutritional benefits. They encapsulate the essence of fall with their warm flavors and comforting texture, making them an ideal choice for autumn baking.
| Ingredients | Quantity |
|---|---|
| Whole wheat flour | 1 ½ cups |
| Ground flaxseeds | ½ cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Maple syrup | ⅓ cup |
| Almond milk (or milk of choice) | 1 cup |
| Coconut oil (melted) | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Chopped pecans | ¾ cup |
Instructions Summary:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large mixing bowl, whisk together whole wheat flour, ground flaxseeds, baking powder, baking soda, and salt.
- In another bowl, combine maple syrup, almond milk, melted coconut oil, and vanilla extract, then mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your flavorful fall muffins!
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Quinoa and Seed Granola Bars
Quinoa and Seed Granola Bars are a nutritious and satisfying snack that provides a perfect blend of wholesome ingredients and delicious flavors. Packed with quinoa, various seeds, and a hint of sweetness, these granola bars are perfect for a quick snack at any time of day or as an on-the-go breakfast. They are also a great way to incorporate seeds into your fall diet, making them an excellent option for autumn snacking.
| Ingredients | Quantity |
|---|---|
| Cooked quinoa | 1 cup |
| Rolled oats | 1 ½ cups |
| Chia seeds | 2 tablespoons |
| Pumpkin seeds | ½ cup |
| Sunflower seeds | ½ cup |
| Almond butter | ½ cup |
| Maple syrup | ¼ cup |
| Cinnamon | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | ¼ teaspoon |
Instructions Summary:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, mix the cooked quinoa, rolled oats, chia seeds, pumpkin seeds, sunflower seeds, cinnamon, and salt until well combined.
- In a separate bowl, combine the almond butter, maple syrup, and vanilla extract, then mix until smooth.
- Pour the wet mixture into the dry mixture and stir until all ingredients are evenly coated.
- Transfer the mixture to the prepared baking dish, pressing it down firmly to create an even layer.
- Bake for 20-25 minutes until golden brown. Allow to cool completely before cutting into bars. Enjoy your delicious and nutritious granola bars!
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Hemp Seed Pumpkin Spice Cake
Hemp Seed Pumpkin Spice Cake is a delightful and moist dessert that perfectly embodies the flavors of fall. The addition of hemp seeds not only adds a nutty flavor but also packs a nutritional punch, making this cake a wholesome treat for gatherings or celebrations. With warm spices and the rich taste of pumpkin, this cake is sure to become a seasonal favorite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Hemp seeds | ½ cup |
| Pumpkin puree | 1 cup |
| Sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vegetable oil | ½ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | ½ teaspoon |
| Ginger | ½ teaspoon |
| Salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
Instructions Summary:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the all-purpose flour, hemp seeds, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Enjoy your delicious Hemp Seed Pumpkin Spice Cake!
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Sesame Seed and Date Bars
Sesame Seed and Date Bars are a delicious and nutritious treat, perfect for the fall season. These bars combine the natural sweetness of dates with the nuttiness of sesame seeds, creating a chewy and satisfying snack. Ideal for a quick breakfast or an energy boost during the day, they are easy to make and packed with wholesome ingredients.
| Ingredients | Quantity |
|---|---|
| Pitted dates | 1 ½ cups |
| Sesame seeds | 1 cup |
| Almond flour | ½ cup |
| Coconut oil | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Sea salt | ¼ teaspoon |
| Chopped nuts (optional) | ½ cup (e.g., almonds or walnuts) |
Instructions Summary:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a food processor, combine the pitted dates, sesame seeds, almond flour, coconut oil, vanilla extract, and sea salt. Blend until a sticky dough forms.
- If using, fold in the chopped nuts until evenly distributed.
- Press the mixture firmly into the prepared baking dish and smooth the top.
- Bake for 15-20 minutes or until lightly golden. Allow to cool completely before cutting into bars. Enjoy your nutritious Sesame Seed and Date Bars!
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Nut-Free Seed Butter Brownies
Nut-Free Seed Butter Brownies are a deliciously rich and fudgy dessert that caters to those with nut allergies while still providing a delightful treat for everyone. Made with sunflower seed butter or pumpkin seed butter, these brownies are perfect for satisfying your cravings during the fall season. They are easy to prepare and can be enjoyed by kids and adults alike!
| Ingredients | Quantity |
|---|---|
| Seed butter (sunflower or pumpkin) | 1 cup |
| Coconut sugar | ¾ cup |
| Maple syrup | ¼ cup |
| Non-dairy milk | ½ cup |
| Vanilla extract | 1 teaspoon |
| Cocoa powder | ⅓ cup |
| Gluten-free flour | ½ cup |
| Baking powder | 1 teaspoon |
| Sea salt | ¼ teaspoon |
| Dark chocolate chips (optional) | ½ cup |
Instructions Summary:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
- In a large bowl, mix together the seed butter, coconut sugar, maple syrup, non-dairy milk, and vanilla extract until well combined.
- In another bowl, sift together the cocoa powder, gluten-free flour, baking powder, and sea salt.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well incorporated. Fold in the dark chocolate chips if using.
- Pour the brownie batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool before cutting into squares. Enjoy your nut-free brownies!
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Spiced Carrot Cake With Chia
Spiced Carrot Cake With Chia is a wholesome and flavorful dessert that celebrates the essence of fall with its warm spices and moist texture. This cake is not only delicious but also packed with nutrients, thanks to the addition of shredded carrots and chia seeds, which provide a delightful crunch and a nutritional boost. Perfect for gatherings or as an indulgent treat, this cake is sure to become a seasonal favorite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Sea salt | ¼ teaspoon |
| Chia seeds | ¼ cup |
| Water | ¾ cup |
| Brown sugar | 1 cup |
| Granulated sugar | ½ cup |
| Vegetable oil | ½ cup |
| Eggs | 3 large |
| Shredded carrots | 2 cups |
| Vanilla extract | 1 teaspoon |
| Walnuts (optional) | ½ cup (chopped) |
Instructions Summary:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a small bowl, mix chia seeds with water and let it sit for about 10 minutes to form a gel.
- In a large bowl, blend together the all-purpose flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt.
- In another bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Stir in the chia gel.
- Gradually incorporate the dry ingredients into the wet mixture and fold in the shredded carrots and walnuts if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Enjoy your spiced carrot cake!
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Almond Flour and Sunflower Seed Cookies
Almond Flour and Sunflower Seed Cookies are a delightful and nutritious treat that perfectly encapsulate the essence of fall. These cookies are gluten-free, making them suitable for a variety of dietary preferences, and they are packed with wholesome ingredients that provide a satisfying crunch and a nutty flavor. Enjoy them fresh out of the oven or as a comforting snack any time of the day.
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Sunflower seeds (unsalted) | ½ cup |
| Coconut sugar | ¾ cup |
| Baking soda | 1 teaspoon |
| Sea salt | ¼ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Eggs | 2 large |
| Melted coconut oil | ¼ cup |
Instructions Summary:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together almond flour, sunflower seeds, coconut sugar, baking soda, sea salt, and cinnamon.
- In another bowl, whisk together the eggs, melted coconut oil, and vanilla extract until combined.
- Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
- Scoop tablespoons of dough onto the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes or until the edges are golden. Allow to cool before enjoying!
Chocolate Avocado Pudding With Flaxseed
Chocolate Avocado Pudding with Flaxseed is a creamy, indulgent dessert that combines the richness of chocolate with the goodness of avocados and the nutritional benefits of flaxseeds. This vegan-friendly dessert is not only delicious but also packed with healthy fats, making it a guilt-free treat perfect for fall gatherings or cozy nights in.
| Ingredients | Quantity |
|---|---|
| Ripe avocados | 2 medium |
| Unsweetened cocoa powder | ½ cup |
| Maple syrup | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Almond milk (or any plant milk) | ½ cup |
| Ground flaxseed | 2 tablespoons |
| Sea salt | ¼ teaspoon |
Instructions Summary:
- In a blender or food processor, combine ripe avocados, cocoa powder, maple syrup, vanilla extract, almond milk, ground flaxseed, and sea salt.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust sweetness if necessary by adding more maple syrup.
- Transfer the pudding into serving bowls and refrigerate for at least 30 minutes before serving to allow it to thicken.
- Serve chilled, optionally garnished with fresh berries or coconut whipped cream. Enjoy!
