Hold on to your hats, people!

I actually captured a photograph of something edible. Something delicious. Something for YOU!

You guys, I have to confess that I have been mentally opposed to #pumpkiningallthethings this season. It could be because I took a beach vacation at the end of September, or maybe because the food industry has really out-pumpkined itself this year. I mean, Pumpkin Spice Pringles is taking it past the point of no return. Put your thinking caps on, guys. You can do better!

Nevertheless, I had a can of pumpkin in the pantry and I remembered this old Oven Love recipe for Pumpkin Chocolate Chip Giants. I hadn’t pulled it up in a while, and when I did, I saw some ingredients in that recipe that I’m not really friends with anymore- namely white sugar and canola oil (all-purpose flour and I only see each other when absolutely necessary). So I embarked on some kitchen experimentation to see if I could substitute some pantry items and make it work.

I swapped out the white sugar for coconut sugar, used coconut oil instead of canola and substitute freshly-milled soft white wheat flour for the all-purpose. I knew by looking at the batter that they wouldn’t come out exactly the same, but I was hopeful.

The cookies bake up nice and puffy- no spreading, which I love. The texture isn’t quite as airy with the coconut sugar and whole grain flour,  but I kind of liked it that way. The cookies had a nice nutty flavor that they didn’t before. You’ll definitely need a glass of milk with these if you eat them straight out of the oven, but they will relax after resting for a day or two.

If you loved the original recipe, I’d encourage playing around with it and substituting your own favorite pantry items. Recipes are more flexible than you think!

5.0 from 1 reviews

Healthier Pumpkin Chocolate Chip Giants

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Oven Love

Recipe type: dessert

Serves: 16

Ingredients

• 1 cup canned pumpkin
• 1 cup coconut sugar
• ½ cup melted coconut oil
• 1 egg
• 1 teaspoon milk, dairy or non-dairy
• 1 tablespoon vanilla extract
• 2 cups whole grain flour (I used soft white wheat that we grind at home, but you could use a store-bought whole grain flour of your choice. I would think you could substitute a cup-for-cup gluten-free blend here as well with no problem.)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chunks or chips

Instructions

1. Preheat the oven to 350 degrees and line three baking sheets with parchment paper.
2. Whisk pumpkin, coconut sugar, coconut oil, egg, milk and vanilla in a large bowl. In another bowl, stir the dry ingredients.
3. Add the dry ingredients to the pumpkin mixture and mix well. Add chocolate and stir to combine.
4. Scoop batter with an ice cream scoop and drop onto the parchment paper, leaving space between the cookies. Bake for 8-10 minutes, rotate in the oven, then bake 8-10 minutes more until puffed and set in the center.
5. Let cool on wire racks before serving and store in an air-tight container.

3.1.09

A few weeks ago, I pinned this Fat Almond Pancake from Green Kitchen Stories and I knew I had to make one. (Definitely check out their blog, it’s gorgeous!) The original recipe wasn’t exactly grain-free, but I knew I could do some tweaking and make easily make it GAPS-friendly. I just loved the look and ease of it. And mainly, I just loved that it was called a fat pancake.

And so I hit the kitchen and came up with this beautiful thing. I mean, don’t you just want dig your spoon in there? You do. Trust me. We ate it hot and fresh from the oven for breakfast.. and then we ate it cold in the back of the car as we watched a freak rain storm.. then the kids finished it off during their bath time. So, yeah. We liked it.

Surprisingly, we all preferred to eat this cold. You can taste more of the almond flavor and the sweetness. I couldn’t tell you if it keeps well.. I imagine you’d want to eat it all in a day or two- let me know if it lasts that long in your house, I’d love to know how it keeps.

If you’re wondering, the fruit on top is a mix of strawberries, white peaches, blueberries and cherries. Any fresh summer fruit will do, but I love the look of the red, white and blue. Especially with the 4th coming up! This would be a perfect dish to whip up if you’re having company for the holiday.

Fat pancakes! It’s a thing.

3.5 from 2 reviews

Fat Almond Pancake (Grain-Free, GAPS, Paleo)

 

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Author: Oven Love

Serves: 6

Ingredients

• 5 eggs
• 2 cups milk (cow’s, coconut, almond.. etc)
• ½ cup pureed squash, apple or pear (or more milk, if you like)
• 2 tbsp honey or maple syrup
• 1 tsp sea salt
• 1 cup plus 2 tablespoons almond flour
• 2 tbsp organic butter or coconut oil
• chopped fresh fruit, mint, yogurt, honey and coconut chips for serving

Instructions

1. Preheat the oven to 450 degrees. Place a 8×11 casserole dish in the oven to warm up.
2. While your dish is warming, whisk eggs, milk, squash and honey in a large bowl. (To make sure your honey is well incorporated, keep your ingredients at room temperature or whisk vigorously as you add the honey.) Make sure you have no lumps in your almond flour and add it to the liquid ingredients along with the salt.
3. Take the pan out of the oven and add the butter or coconut oil and swirl it around as it melts. Add the batter to the pan.
4. Bake in the oven for 20-25 minutes or until the pancake is set and golden brown. Top with chopped fruit, honey, mint and coconut chips; then serve in bowls with yogurt.

#version#

You guys, I bought a donut pan!

I found it at T.J. Maxx for like five bucks, so it basically jumped in my cart and wouldn’t take no for an answer. Now we can have donuts together every day!

I want to know who came up with the maple bacon combo first. I would like to shake that person’s hand. And then give them a hug that lasts too long and gets awkward. Because I love bacon and maple syrup together- it’s the work of a genius.

Maple bacon. Get on the bandwagon, friends!

As most of my treats have been lately, these are grain-free, gluten-free and paleo (as long as you use the appropriate sweeteners). These types of treats are probably supposed to be occasional.. but I ate two of them in one day. Just keepin’ it real for you. They’re good!

Are you guys enjoying the new recipes lately or did you prefer the old ones? I want to keep bringing you recipes that you would actually like to make some time. Can I get a little feedback? Be honest if you don’t like all the paleo stuff, but be kind.

These pictures keep making me lose my train of thought.. gah, these donuts were good! I love bacon and maple syrup and butter. The end.

5.0 from 4 reviews

Maple Bacon Donuts (Grain-Free, Gluten-Free, Paleo)

 

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Author: Oven Love

Recipe type: Breakfast, Baked Goods, Dessert

Serves: 6

Ingredients

• ½ cup coconut flour
• ½ teaspoon baking soda
• ¼ cup unrefined sugar (I used date sugar, you could try coconut sugar or maple sugar as well.)
• 2 eggs
• 2 tablespoons pure maple syrup
• ½ teaspoon maple extract
• 2 tablespoons applesauce
• ½ cup coconut milk or cow’s milk
• 6 tablespoons grass-fed butter (such as Kerrygold) at room temperature
• 1 tablespoon pure maple syrup
• ¼ teaspoon maple extract
• ½ teaspoon cinnamon (or more if you like)
• 3-4 pieces of bacon, cooked

Instructions

1. Preheat the oven to 350 degrees. Coat a donut pan with butter or cooking spray.
2. In a medium bowl, mix the coconut flour, baking soda and unrefined sugar. Make sure there are no lumps (break the lumps up with your fingers if you need to).
3. In another bowl, whisk eggs, maple syrup, maple extract, applesauce and milk. Add to the coconut flour mixture and mix until thick and smooth.
4. Spoon the batter into a piping bag and pipe the batter into the donut pan (You can spoon it in, but it will be messy- the piping bag makes it really easy to fill the pan). Bake the donuts for 25-30 minutes or until a toothpick comes out clean. Let cool on a wire rack.
5. While the donuts are cooling, make the maple buttercream. In a stand mixer, combine the butter, maple syrup, maple extract and cinnamon until well combined. When the donuts are completely cool, spread on the buttercream and top with bacon. Keep in an airtight container- the donuts are best eaten within a day or two.

#version#

1. Trying to eat whole foods as much as possible.
2. Trying not to eat sugar or drink juice. Eating honey/maple syrup in moderation.
3. Eating plenty of fruit. I couldn’t hack it without fruit (and a little bit of dark chocolate).
4. Not drinking any Pineapple Orange Juliuses. Boo!

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Ingredients

• 6 ounces pineapple orange juice concentrate (you can make the rest of the can into juice or save for later)
• 2 cups whole milk
• 1 teaspoon vanilla extract
• ½ teaspoon orange extract (optional)
• 2 tablespoons honey (use a light-colored honey if possible)

Instructions

1. Place all ingredients in your blender. Add ice to fill and blend until frothy. Serve immediately and enjoy!

3.1.09

Stuffed French Toast Cupcakes
by Oven Love
makes about 16 cupcakes

For the cupcakes (adapted from Cupcake Project):

• 1 3/4 cups (175 grams) cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (225 grams) granulated sugar
• 1/4 cup (57 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup (75 grams) full-fat sour cream
• 1/4 cup canola oil or vegetable oil (60 ml)
• 1 tablespoon pure vanilla extract
• 1 teaspoon maple extract
• 2/3 cup (160 ml) whole milk

1. Preheat oven to 350 F.
2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, salt and cinnamon.
3. Add the sugar and mix until well combined.
4. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
5. In a small mixing bowl, whisk together eggs, sour cream, oil, vanilla extract and maple extract until smooth.
6. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
7. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don’t worry, you didn’t do anything wrong.  It’s supposed to be that way.)
8. Fill cupcake liners just over 1/2 full.
9. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
10. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.

For the filling:

• 8 oz cream cheese, softened
• 6-8 strawberries, diced
• 3 tablespoons strawberry or raspberry jam

1. In a small bowl, mix together cream cheese, diced strawberries and jam. To fill the cupcakes, cut a circle in the center of the cupcake to make a hole and remove the excess cake with a spoon. Spoon the filling into the hole.

For the frosting:

• 12 oz cream cheese, softened
• 8 tablespoons butter, softened
• 3 teaspoons pure vanilla extract
• 3 cups powdered sugar, sifted
• 1-2 tablespoons strawberry or raspberry jam

1. In a stand mixer, mix cream cheese until smooth- no lumps. Scrape down the sides of the bowl and add the butter, mixing again until smooth. Add the vanilla and powdered sugar and mix until smooth. If the mixture is too soft, add additional powdered sugar or chill in the refrigerator before piping.
2. To frost the cupcakes using the swirl effect, prepare a pastry bag with a large round tip. Using a spoon, smear a few lines of jam up the sides of the pastry bag. Fill the bag with the cream cheese mixture. Pipe onto the cupcakes in a circular motion.

For the toppings:

• 1 tablespoon butter
• 1 egg
• 1/3 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 2 thick slices french bread
• 4 strawberries, sliced

1.  Heat a small frying pan over medium heat. Meanwhile, whisk together the egg, milk, vanilla and cinnamon in a shallow bowl. Dip the slices of bread into the mixture until soaked through. Add the butter to the pan and fry the slices until golden brown. Let cool, cut into cubes and top each cupcake with a french toast cube and a strawberry slice. (Tip: slice the strawberries first and let them sit out a bit on a paper towel so their juices evaporate and you don’t have a soggy mess on your cupcake.)