Pumpkin spice gets all of the love this time of year, (I succumb to the temptation as well, and will be posting a pumpkin spice recipe soon), but what about other aromatic autumnal spice combinations? Chai spice is basically pumpkin spice with the addition of cardamom and allspice; you’ve still got the sweet cinnamon, spicy ginger, and warm nutmeg & cloves, but the additional two spices give the blend a deeper, more exotic flavor profile.

The fragrant spice blend is used here to flavor crunchy granola clusters that are lightly sweetened and insanely addictive. You bake the granola at a low temperature in one giant “sheet”, and then break it up into clusters as big or as small as you’d like.

Oat flour helps to hold the clusters together. I love this brand, and keep it on hand for ease of use, but you can absolutely make your own simply by tossing a few big handfuls of old fashioned rolled oats into a high-speed blender or food processor and blending/processing until the oats break down into a fine flour.

Clusters, magnificent clusters!

You could certainly eat this clustery granola with milk for breakfast, but I personally think it’s better suited for snacking on throughout the day.

I helped myself to a few handfuls while taking photos for the post; even Lily couldn’t keep her hands away. In fact, when I asked her if she liked the granola, she said: “No. I LOVE it!”

Well said, kiddo, well said.

Crunchy Chai Spice Granola Clusters

by Lauren Zembron (method of baking adapted from Sally’s Baking Addiction)

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients

Instructions

Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the oats, oat flour, salt, and all of the spices.

In a medium bowl, combine vegetable oil, coconut (or brown) sugar, maple syrup, and vanilla extract; whisk until well-mixed. Pour mixture over oat mixture and stir until dry mixture is fully and evenly moistened.

Spread mixture evenly on the prepared baking sheet. Press down so the top is even. A pastry roller comes in handy here, as you want the mixture in as thin & even a layer as possible. The mixture should reach the edges of the baking sheet. The mixture will be sticky, so it can be helpful to lightly wet your fingers or a rubber spatula (if you don’t have a pastry roller) with water before pressing down.

Bake for 50-60 minutes, or until hard through the center and golden brown, rotating baking sheet about every 15 minutes for even baking.

Let cool completely, then break into pieces.

Estimated Nutrition Per Serving (1/2 cup)

• Calories: 235 kcal
• Total Fat: 15g
  • Saturated Fat: 7g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 73mg
• Total Carbohydrates: 22g
  • Dietary Fiber: 3g
  • Sugars: 10g
• Protein: 5g
• Vitamin D: 0%
• Calcium: 3%
• Iron: 9%
• Potassium: 140mg

As mentioned in my Crunchy Chai Granola Clusters post, I’m still infatuated with pumpkin spice everything. Year after year by the end of summer, I find myself on the edge of my seat waiting not only for cooler weather, cozy sweaters, and vibrant fall foliage, but also for the return of the pumpkin spice craze.

I can tell that the trend is still in full swing with the multitude of processed pumpkin spice products clogging stores’ shelves come October 1st, and although I give into temptation now and then, I prefer to make my own pumpkin spice goodies at home.

Baking a loaf of pumpkin bread is a great way to herald in the pumpkin spice season, as it’s delicious, easy, and can be healthy if made with wholesome ingredients… but when it comes crowned with a crunchy pumpkin spice sugar crust, it becomes the ultimate autumnal treat.

I decided on a pumpkin banana loaf not only because there were a couple of brown bananas staring me in the face every time I went into our kitchen, (while is approximately 20 times a day), but also because the bananas lend a natural sweetness to the bread; no need for cupfuls of sugar here. But there IS a pumpkin spice-flavored sugar crust atop the bread, which is sweet, spicy, crunchy perfection.

Whether you’re just now dipping your toes into the pumpkin spice pool or you’ve already dived in headfirst, this quick bread is a fantastic way to celebrate the season!

Pumpkin Banana Bread with Pumpkin Spice Sugar Crust

by Lauren Zembron

Ingredients (1 loaf)

Bread:

Instructions

For the bread:

Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan or line with unbleached parchment paper.

In a medium mixing bowl, whisk together flour, baking soda, all of the spices, and salt.

In a large mixing bowl, whisk mashed bananas, pumpkin puree, oil, coconut or brown sugar, egg, and vanilla extract until well-combined.

Add dry ingredients to wet and stir just until combined.

For the pumpkin spice sugar:

In a small bowl, combine the granulated sugar and spices; stir to combine.

Pour the pumpkin banana bread batter into the prepared baking pan. Evenly sprinkle with the pumpkin spice sugar.

Bake for 50-60 minutes, or until a wooden tester (or toothpick) inserted into the center of the bread comes out clean. Let sit in pan for 10 minutes before turning out onto a wire rack to cool completely.

Estimated Nutrition Per Serving (1 slice)

• Calories: 250
• Total Fat: 11g
  • Saturated Fat: 6g
  • Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 290mg
• Total Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 17g
• Protein: 4g

I made a batch of my friend Erin’s 100% Whole Grain Cinnamon Apple Muffins – for, oh maybe the fifth or sixth time (they’re THAT good) – and while John was enjoying one he asked if I could make a coffee cake version. I nonchalantly said “sure”, but couldn’t get the idea of the coffee cake muffins out of my head; so voila!

These muffins are incredibly tender – despite the fact that there is no white flour in them – and the crumb topping is beyond addictive. Their petite size makes it easy to inhale two or three muffins without even batting an eye, but they’re healthy enough that you can do just that.

These muffins would make an excellent addition to your Mother’s Day brunch, but don’t wait until a special occasion…

… make them today!

Ingredients

Muffins

Crumb Topping

Nutrition Facts (Per Serving)

• Calories: 150
• Total Fat: 8g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 120mg
• Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Sugars: 10g
• Protein: 3g

Instructions

Preheat oven to 350°F. Lightly grease 2 mini muffin tins with neutral-flavored oil, such as safflower.

In a large mixing bowl, combine 1 cup flour, baking powder, baking soda, cinnamon, and salt; whisk until well-combined.

In a medium mixing bowl, combine egg, maple syrup, oil, yogurt, and vanilla extract; whisk until smooth.

Pour wet ingredients into dry and stir just until combined (no flour should be visible).

Using a mini ice cream scoop or spoon, spoon batter into the prepared muffin cups, filling each about 3/4 of the way full (you’ll use about 16 cups total).

In a small bowl, combine the melted butter, sugar, brown sugar, cinnamon, and salt; stir until well- combined. Stir in flour until well-combined. Evenly divide the crumb topping amongst the filled muffin cups, gently pressing the crumbs into the muffin batter.

Bake for 10-14 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.

Allow muffins to cool in the pan for 10 minutes before removing to a wire rack to cool complete.

I love me some cookie butter. Ya know, that insanely addictive stuff from Trader Joe’s that disappears from the jar in no time. The caveat is that the ingredients are less than stellar; actually, the ingredients are such a departure from the food that I typically consume, that I haven’t bought TJ’s cookie butter in years. I’m pretty sure I pick up a jar every time I go to the store, but end up putting it back on the shelf when I take a glance at the ingredient list (when will I learn?).

I have no idea why it took me this long to finally attempt a homemade version, but the fact is I did, and I’m so excited to share the recipe with you! Now I feel like I have to let you know that this cookie butter doesn’t taste exactly like the source of its inspiration, but that’s to be expected because the ingredients are completely different. It IS super delicious, however!

This version uses graham crackers in place of speculoos cookies, and adds in almonds to bump up the protein & healthy factor. I wrote the ingredient list to yield a cookie butter with a milder flavor, but if you love warm spices, feel free to add as much as you’d like.

The sweetness comes from white chocolate chips; I chose this particular sweetener for a decadent dessert-like result, but if you’re not a fan you can’t certainly sub in 1/4 cup or so of honey or pure maple syrup.

As the name suggests, this cookie butter really is more of a dessert or treat than a breakfast spread; but you can rest assured that it’s much healthier than the prepackaged stuff!

Ingredients

Nutrition Facts (Per Serving)

• Calories: 120 kcal
• Total Fat: 8g
  • Saturated Fat: 3g
  • Trans Fat: 0g
• Cholesterol: 10mg
• Sodium: 50mg
• Total Carbohydrates: 12g
  • Dietary Fiber: 1g
  • Sugars: 8g
• Protein: 1g

Instructions

Place sliced almonds into a food processor fitted with the steel blade and process until the nuts break down into a smooth paste, about 5 minutes, scraping down the sides of the bowl as necessary.

Add in the broke up graham crackers sheets, and turn on the processor. With the motor running, stream in the oil and process until a smooth butter forms, again scraping down the sides of the bowl as necessary.

Add in the white chocolate chips and process until melted and fully incorporated. The heat from the food processor will melt the chips. Alternately, add in the liquid sweetened of your choice.

Add in the spices and vanilla extract; process to combine.

Taste and adjust seasonings if desired. The consistency will be rather thin and drippy while it’s still warm, but the cookie butter will firm up as it cools.

Pour into an airtight container or jar and store at room temperature.

As a mother of a 2 1/2 year old, nutrition and health is constantly on my mind. Ensuring that you yourself are eating a balanced diet and getting all of your essential vitamins & minerals can be challenging enough, but add in a little human being who is entirely reliant on you for providing 3 healthy meals (and numerous snacks) every day can be downright daunting. Fortunately for me, our daughter is an adventurous and enthusiastic eater (at least for the time being; I know these things can change on a whim with kiddos!).

That being said, I did start giving her a kid’s multivitamin around her second birthday so that I might fill in any nutritional gaps in her diet. I found L’il Critters™ Gummy Vites Complete at our local Whole Foods, and Lily immediately loved them!

Therefore, when I was asked to write a sponsored post featuring L’il Critters™ Gummy Vites Complete, I jumped at the chance to spread the word about this great kid’s multivitamin.

These great-tasting gummies quickly became a daily routine that Lily looked forward to. Pretty much the first thing she asks for every single morning is her “gummy”. Forget tough-to-administer liquid or chalky chewables, these gummy vitamins actually taste good enough for kids to request them.

L’il Critters™ Gummy Vites Complete are tailored to meet the nutritional needs of children, they have no high fructose corn syrup or synthetic dyes, and they are gluten free.

These statements have not been evaluated by the Food and Drug administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

If you’re looking for a multivitamin that will help to give your kiddos the nutrients that their growing bodies need AND that they will love to eat, then look no further than L’il Critters™ Gummy Vites Complete. They are available for purchase at club, mass, drug, and grocery stores nationwide including: Costco, Walmart, Target, and Walgreens.

I received free product and payment for this sponsored post. All opinions are 100% mine.

Ingredients

• 2 cups fruit juice (e.g., orange or mixed berries)
• 1/4 cup gelatin powder
• 2 tablespoons honey or maple syrup
• 1 teaspoon vitamin C powder
• 1/2 teaspoon multivitamin powder
• Gummy molds

Nutrition Facts

• Calories per Serving: 50
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Total Carbohydrates: 10g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 2g
• Vitamin C: 30mg
• Multivitamin Blend: 100% Daily Value

Instructions

In a small saucepan, heat the fruit juice over low heat until warm but not boiling.

Gradually whisk in the gelatin powder, ensuring there are no lumps.

Add honey or maple syrup, vitamin C powder, and multivitamin powder. Continue to whisk until the mixture is well combined.

Remove the saucepan from heat and let it cool for a few minutes.

Pour the mixture into gummy molds. You can use silicone molds in fun shapes.

Place the molds in the refrigerator and let them set for at least 2 hours, or until the gummies are firm.

Once set, carefully remove the gummies from the molds.

We are currently immersed in an oppressive heat wave here in New England. I know some of you are probably rolling your eyes at my inability to handle a humid 95°, but I am just not cut out for the heat… especially humid heat.

All I want to eat is cold, frosty, fruity, frozen goodness such as this No-Churn Strawberry Ice Cream:

Comprised solely of raw cashews, fresh strawberries, maple syrup, and vanilla extract, this vegan ice “cream” is super easy to make if you have a high-speed blender such as a Vitamix. Just soak raw cashews in water for a couple of hours to soften them up, then blend with the rest of the ingredients and freeze.

The resulting frozen treat is creamy, slightly sweet, and decadent yet healthy.

I can guarantee that this is not going to last long in our freezer!

No-Churn Strawberry Ice Cream {vegan}

Ingredients

Estimated Nutrition Per Serving

• Calories: 200
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 20mg
• Total Carbohydrates: 20g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 3g

Instructions

Drain the cashews and add to a high speed blender. Add in hulled strawberries, maple syrup, and vanilla extract and blend on medium-high speed.

With the motor running, add in water, 1 Tbsp at a time, until the mixture is perfectly smooth but still quite thick. Be advised that the more water you add, the icier the end result will be.

Taste, and add more maple syrup if desired.

Pour/spoon mixture into a container, cover with plastic wrap, and freeze until scoop able but still fairly soft.

NOTE: Best when enjoyed at soft-serve consistency the same day you make it.

Thanks to a generous birthday gift from a sweet friend, I recently attended a cooking class at Sur la Table. The theme of the class was superfoods, and everything we made was delicious. Not surprisingly, dessert was one of the stand-out courses, so I was pleased when the instructor handed each attendant a packet with the recipes from the course; I would definitely be making the Chocolate-Coconut Crinkle Cookies at home.

A week went by, and instead of making the cookies exactly as we had in class, I decided to alter the recipe a bit and make the dough into a completely different cookie.

My adapted version yields a softer cookie due to additional coconut oil, as well as a richer chocolate flavor thanks to a bit more chocolate; I omitted the powdered sugar called for in the original crinkle cookie recipe and instead made a peanut butter-filled thumbprint indentation on top of each cookie.

These cookies are to be enjoyed both by those who do and those who do not follow a gluten-free diet. If you can’t (or choose not to) eat wheat, then let me introduce you to your new favorite gluten-free dessert! If wheat is part of your diet, you’ll still love these cookies because seriously… chocolate & peanut butter. Enough said.

Chocolate & Peanut Butter Thumbprint Cookies {gluten-free}

Ingredients

Nutrition Facts

• Calories: 120
• Total Fat: 7g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 13g
  • Dietary Fiber: 2g
  • Sugars: 6g
• Protein: 2.5g

Instructions

Combine the chocolate chips and liquid coconut oil in a microwave-safe bowl. Heat on high for 30 seconds, stir, then heat for another 30 seconds; stir again (chocolate should be fully melted at this point) and set aside to cool.

In a large mixing bowl, whisk together the sifted almond flour, coconut flour, cocoa powder, coconut palm sugar, baking soda, and salt.

In a medium mixing bowl, whisk together the eggs, vanilla extract, and cooled melted chocolate/coconut oil mixture.

Pour wet ingredients into dry ingredients and stir until well-combined. Cover bowl with plastic wrap and refrigerate for about 15-20 minutes, or until dough is firm.

Preheat oven to 350°F.

Line two large baking sheets with unbleached parchment paper or silicone baking mats. Using a cookie scoop, mini ice cream scoop, or a spoon, scoop dough out onto prepared baking sheets. Cookies will not spread, so no need to leave much room between them.

Bake at 350°F for 10 minutes.

While cookies are still very soft, carefully press thumb into the center of each to form a shallow indentation.

Let cookies cool completely on the baking sheets.

When cookies are completely cool, fill each indentation with about 1/2-1 tsp of peanut butter.

Store cookies in an airtight container in the refrigerator.