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Turmeric Spice Pancakes

· Natalie 44 Comments

Easy, fluffy Turmeric Spice Pancakes you can whip up in the blender in no time for a vegan, gluten-free, oil-free, anti-inflammatory breakfast. And with 2 color options!

Turmeric Spice Pancakes {vegan & gluten-free}Turmeric Spice Pancakes…and a chemistry lesson.

Do you remember in school when they taught us about the color wheel? Do you remember the part about how it’s not possible to make primary colors with other colors? Well that is a lie and these pancakes prove it. Because it turns out yellow + yellow can = red. Whaaaaaaat??

Turmeric Spice Pancakes {vegan & gluten-free}Turmeric Spice Pancakes {vegan & gluten-free}

Turmeric + lemon juice = red. Mind blown! At least my mind, maybe you already knew that. But you better believe I was completely confused when I poured yellow pancake batter into the pan, flipped it, and it was RED.

Chemistry–always surprising me when I least expect it.

UPDATE! I was wrong. A very smart reader explained it to me, read the real reason in the comments –> here

Turmeric Spice Pancakes {vegan & gluten-free}

After I ate my pancakes, did some googling, discovered that turmeric and lemon can make red, and then recovered from my pancake color confusion, I remade them without the lemon so as to not confuse everyone. Gold and glowing, just as all things turmeric are supposed to be. But I have to admit I actually like the red ones better.

Without the lemon juice they are just not as super fluffy. Still fluffy, just not SUPER fluffy. And more importantly the red compliments the pumpkin butter yogurt swirls much better, don’t you think?

Turmeric Spice Pancakes {vegan & gluten-free}Turmeric Spice Pancakes {vegan & gluten-free}

So if you want a super fluffy stack, go with the red version. Or if you wanted to fool someone into thinking you made them a tall stack of red velvet pancakes but secretly sneak them a dose of anti-inflammatory turmeric spice this would be the perfect way to carry out that deception. Or if you ever find yourself making red velvet cupcakes only to realize you are out of beets mid batter-mixing, having this trick in the back of your mind could save the color of your batch of cupcakes.

But the gold version is nice too.

I should note, there isn’t much info out there on google about this crazy color magic. Some sites said only lime + turmeric makes red, not lemon. Considering the batter was still very much yellow, and I know I’ve combined the two before in juices/smoothies, maybe it’s only with heat. Or maybe I possess a rare color-morphing bottle of turmeric. I don’t completely understand it, but I do find it fascinating. Edible, soft, fluffy, breakfast science is the best kind of science!

Turmeric Spice Pancakes {vegan & gluten-free}

For the spice part of the Turmeric Spice Pancakes, I added in the typical golden milk latte spices: cinnamon, ginger, black pepper, and (not a spice) vanilla.

And just in case all those warming spices weren’t autumn enough, I topped the entire breakfast stack with yogurt and Tiina, from My Berry Forrest’s, delicious Apple-Pumpkin Butter. I may be a little bit obsessed with this stuff right now. Make it…you’ll see why!

Apple Pumpkin Butter - My Berry Forest Turmeric Spice Pancakes {vegan & gluten-free}

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Turmeric Spice Pancakes

★★★★★ 4.8 from 4 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 -7 pancakes 1x
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Ingredients

Scale
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cup oat flour
  • 1/2 cup non-dairy milk
  • 2 tbsps maple syrup
  • 1 tbsp baking powder*
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp ground turmeric
  • pinch of black pepper
  • ¼ tsp ginger

For topping

  • Coconut milk yogurt
  • My Berry Forest’s Perfect Apple-Pumpkin Butter
  • Chopped pecans

Instructions

  1. Combine all ingredients in a blender.
  2. Blend till combined. Don’t over blend.
  3. Heat a non-stick skillet over medium-high heat.
  4. Pour about 1/4 cup of batter into the pan. Since it is quite thick, spread/smooth into a circle.
  5. Cook for 2-3 minutes on the first side. When you can easily slide a spatula under, flip. Cook for another 2-3 minutes. Remove from pan.
  6. Repeat until all the batter is gone.
  7. Top with yogurt, pumpkin-apple butter, and chopped nuts. Enjoy!

Notes

*If you want to make the fluffier but red version, use 1 tsp baking soda + 2 tsps baking powder + 1 tsp lemon juice.

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Turmeric Spice Pancakes {vegan & gluten-free}

Vegan Pumpkin Spice Oreos

· Natalie 62 Comments

Vegan Pumpkin Spice Oreos are easy and fall-festive sandwich cookies with a 4 ingredient vegan gluten-free cookie and a simple pumpkin spice cream filling!

Homemade Pumpkin Spice Oreos {vegan & gluten-free}I’ve already visited the pumpkin + chocolate combo once this pumpkin season. And there was that time last year with this cookie-covered brownie situation. But I hope you don’t mind if I bring back that killer combo for a part 3…

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

This take on those delicious two flavors is the most obvious, had-to-happen recipe of them all: Pumpkin Spice Oreos! Duh, what took me so long? Thank goodness for a friend who also happens to be recipe genius, Arman, for pointing it out. And with plenty of time left in pumpkin season to make this stack of sandwich cookies happen.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}Homemade Pumpkin Spice Oreos {vegan & gluten-free}Homemade Pumpkin Spice Oreos {vegan & gluten-free}

My original 5-Ingredient Easy Vegan Oreos recipe just needed a little tweaking to get in the festive fall spirit–more orange and more spice. Because these are made with only real foods, the pumpkin filling is not overly orange. Not like the shade of those candy corn pumpkins I used to love but most people hate. I promise you will taste the pumpkin flavor though! And the spices. And the hint of maple to make things extra autumnal.

There will be extra frosting, so you have options…
1. Eat it. With a spoon. No shame.
2. Make more cookies.
4. Quadruple stuff those sandwich cookies. None of this silly double stuff stuff!
3. Save it for a special Halloween recipe that may or may not require frosting and may or may not be coming on Monday.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

Sidenote (a.k.a. rant): Does it annoy anyone else when something is labeled “pumpkin spice” but they literally mean just the spices and no actual pumpkin. Silly me, I interpret “pumpkin spice” as pumpkin + spice expecting orange squash inside, but they are just using “pumpkin” as an adjective for “spice”.

Like Pumpkin Spice Tea. Newsflash…there’s usually no pumpkin in the tea. It should read Just The Spices That Usually Go in Pumpkin Pie But No Actual Pumpkin Tea. Although worse yet is when they try to make up for it with “natural pumpkin flavors”?

Okay rant over. Back to Pumpkin Spice Oreos.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

The cookie is a little more fall festive too with a dash of pumpkin pie spice baked right in. I also made them slightly larger this time, which means more bites. And more bites means more chances for frosting to squish out the sides with every bite (especially if you quadruple stuff). To prevent that, refrigerate or even freeze your cookies for 30 mins or so after sandwiching but before eating. It makes the filling more firm and less prone to squishing.

I’ve gotten many comments on my original oreo recipe like “But oreos are already vegan.” Yes, yes they are, which is great. But they are sorta full of crap–high fructose corn syrup, palm oil, and artificial flavors all in one bite. The choice is yours of course, I’m just here to give you a healthier, gluten-free, oil-free sandwich cookie option!

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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Vegan Pumpkin Spice Oreos

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
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Ingredients

Scale

Cookie

  • 1/2 cup cacao powder (*see note)
  • 1/4 cup + 2 tbsp brown rice flour
  • 1/4 cup + 1 tbsp maple syrup
  • 1/2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, cloves)

Filling

  • 15 oz can full fat coconut milk (refrigerated overnight to separate)
  • 1/4 cup pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp maple syrup
  • **See notes for a low fat option

Instructions

  1. Make the filling first so it has time to refrigerate and thicken.
  2. Combine all the ingredients in a mixing bowl. Whisk with a hand mixer until well combined and smooth. Transfer to a piping bag or jar and refrigerate.
  3. Preheat the oven to 350F.
  4. Combine all the ingredients for the cookie. Mix to form a thick dough.
  5. Roll into 10 balls. Spread out on a baking sheet lined with parchment paper. Flatten with the bottom of a cup or your hand. They will not spread while baking, so flatten them to desired thickness now.
  6. Bake for 8-10 minutes at 350F.
  7. Let them cool completely, or better yet refrigerate before making the sandwiches.
  8. Once cool, spread your filling on half of the cookies. Sandwich with the other half.
  9. Eat immediately or refrigerate or freeze for 30 minutes or so to allow the filling to solidify.
  10. Keep in the refrigerator.

Notes

*I highly recommend using cacao powder, NOT cocoa powder for this recipe. Cocoa powder is much more bitter and as these cookies contain a lot of it it can make the cookies too bitter. Cacao has a more mild flavor that is better here.

**For a low fat filling option, you can use pumpkin butter instead. I really like this recipe.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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Banana Cinnamon Rolls

· Natalie 69 Comments

These sticky swirly sweet banana cinnamon rolls are healthier, simpler, and sweeter than any ordinary cinnamon roll, and made in the oven with only fruit! 

Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan RecipeThere are a lot of fruits I miss from my week at the Woodstock Fruit Festival. The sweet juice-drippy mangoes. The perfectly petite strawberry papayas. The hot pink pitayas that I suspect will never show up in any grocery store around here (especially since spell check doesn’t even believe ‘pitaya’ is a word). But there is one fruity sweet snack I miss most of all…

Banana Cinnamon Rolls! And when I mentioned them many of you seemed pretty eager to try them too, so I am finally sharing that recipe. Although I must say I will miss the delicious job of recipe testing these.

Fortunately dates, bananas, and cinnamon are neither exotic nor elusive ingredients. However, these bread-less buns are typically a raw recipe made in the dehydrator. But I don’t have a dehydrator, so I experimented with another way…

Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan RecipeBanana Cinnamon Rolls (vegan)

The oven. It’s the oven obviously. There is no other secret magical banana-drying method or anything, at least not the I know about. But rather than use the oven like a mock dehydrator at it’s lowest setting and have to wait forever for your sticky swirly rolls, I experimented until I found the highest possible temp that would still dry them out but not actually bake or burn them. Higher temperature = faster cook time = snacking sooner!

And I actually found the texture preferable with this method too–not as gooey need-twelve-napkins messy. You can pick up and eat these little banana bundles with grace.

It’s still a low and slow process that will take a few hours, but most of that time is just waiting while the oven does it’s work. The actual ingredients and assembly is very easy, and you really only need 3 ingredients! You could add vanilla or salt to the date filling. Or you could add raisins on top like they did at the festival. But honestly I just love them the simple banana + date + cinnamon way.

Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan Recipe

The trickiest part of the whole process is slicing the bananas lengthwise. If you’ve never tried to do that, trust me it’s much harder than it sounds. They have a tendency to break and mush everywhere.

A few tips…
– Use spotty but not overripe bananas. Bruises and mushy spots make it almost impossible.
– Slice each banana into 3 strips. In the video I attempted 4, but since then I have found that 3 is much more doable and actually makes for a sturdier cinnamon roll.
– Leave half of the peeling on and slice it in the peeling. It is easier to hold this way and gives the banana some support.
– The straighter the banana the better.
– If they do break, save those shorter strips. You can piece them together and roll them up inside larger ones.

Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan Recipe

These Banana Cinnamon Rolls are naturally SO sweet from the combination of candy-like dates and concentrated banana sugars. If you like those two fruits, you will love them. Better than any baked bread-style cinnamon roll will ever be if you ask me!

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Banana Cinnamon Rolls (No Dehydrator!)

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Banana Cinnamon Rolls

★★★★★ 5 from 5 reviews
  • Prep Time: 20 minutes
  • Cook Time: 180 minutes
  • Total Time: 200 minutes
  • Yield: 10 -12 rolls 1x
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Ingredients

Scale
  • 4 spotty bananas
  • Cinnamon

Date Paste

  • 1 cup Medjool dates (about 12)
  • 1/2 cup water
  • Optional: 1 tsp vanilla and/or a pinch of salt

Instructions

  1. Preheat the oven to 250F
  2. Slice the bananas lengthwise into 3 strips each (see tips in the post and watch the video for technique).
  3. Lay out the slices on 2 baking trays lined with parchment paper. Do not overcrowd. I recommend 6 slices per tray. If you have any smaller strips that broke, lay them out too.
  4. Bake for 1 hour at 250F.
  5. Remove from the oven and let them cool for 15-20 mins.
  6. Gently run a finger or dull knife under each slice to release it from the pan. Flip them over so the side with more moisture is facing upwards.
  7. Blend all the ingredients for the date paste.
  8. Spread about 1 tablespoon of date paste down the length of a banana slice. Sprinkle with cinnamon. Roll.
  9. Repeat with the remaining slices. You can roll the shorter pieces inside the longer strips.
  10. Arrange all the rolls on one lined pan.
  11. Return them to the oven for 1.5-2 hours at 250F.
  12. Remove from the oven. Allow to cool. Eat immediately or refrigerate for a firmer consistency. Keep leftovers in the fridge.

Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan Recipe

Sweet Potato & Herb Savory Muffins

· Natalie 63 Comments

Soft, simple, & so versatile, these unique savory muffins make for the perfect snack or soup sidekick–full of flavor and texture from wholesome ingredients!

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

Admittedly I have never attempted making vegan gluten-free biscuits of any kind, but after this recipe I kind feel like why bother? These Sweet Potato and Herb Savory Muffins can fill any bread basket or accompany any soup bowl just as well.

And if you are of the type that actually craves savory foods for breakfast or snacks (People like that do exist, right? I’ve heard rumors.) they would be perfect for that job too!Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-FreeSweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

Sweet Potato and Herb Savory Muffins

Sweet potatoes make for a super soft moist texture, and a subtle natural sweetness. Parsley, thyme, and a little bit of coconut aminos bring in the savory flavors. And I added in a touch of freshly squeezed lemon juice too because it has the wonderful gift of rounding out just about anything, sweet or savory. That is a lot of flavor mingling for one muffin!

And the texture has a lot going on too with oat flour as the base, cornmeal with it’s coarse consistency that I love so much in breads, and hemp seeds on top for a little extra sprinkley something.

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-FreeSweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

This is a super simple throw-it-all-in-one-bowl recipe, so you could be biting into all those flavors and textures in less than an hour!

You can use any herbs you like in these muffins, I just went with what happens to be growing in my front yard. The parsley and thyme both paired really well with sweet potato, but I bet rosemary would be lovely too.

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

A Blogger Collaboration

Remember this collaborative all-things-blueberry post from a couple of months ago? Well the same very creative gang and I have teamed up again, but this time the theme is sweet potatoes. Appropriately fall-esque I think! And the fun of this round is that sweet potatoes can go sweet or savory, so there’s a mix of both…

Vegan Sweet Potato Recipe Collaboration

Sweet Potato Pancakes from Love Me, Feed Me

HCLF Vegan Cheddar Broccoli Soup from Healthy Helper

Creamy Sweet Potato Noodles with Garlic Tempeh and Crispy Kale from Choosing Chia

Cinnamon Roll Creme Brûlée Sweet Potato from Athletic Avocado

I hope you are feeling very sweet potato inspired now and ready to bake or cook or spiral up something delicious!

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

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Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

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Sweet Potato & Herb Savory Muffins

★★★★★ 4.7 from 3 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
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Ingredients

Scale
  • 1 cup sweet potato puree
  • 1 cups oat flour
  • ½ cup cornmeal
  • 2 tbsps tapioca flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • ¼ tsp salt
  • 1/3 cup non-dairy milk
  • 1 tsp coconut aminos (or soy sauce/tamari)
  • Pinch of black pepper
  • 1 tbsp fresh thyme (finely chopped)
  • 2 tbsps fresh parsley (finely chopped)
  • For sprinkling on top: 1 tbsp hemp seeds

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, combine all the ingredients. Stir to evenly mix.
  3. Lightly oil or line a muffin pan. Fill each muffin 3/4 of the way with batter (I got 9 muffins, but you may get more or less depending on your pan).
  4. Bake for approximately 25 minutes at 350F.
  5. Let them cool for at least 10 minutes before removing from the pan and eating.
  6. Keep leftovers in the fridge.

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

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Homemade Pretzel Sticks

· Natalie 47 Comments

Crunchy, toasty brown, and with the perfect sweet + salty balance, this Vegan Gluten-Free Homemade Pretzel Sticks recipe is ideal for snacking or dipping!

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-FreePretzels do not appreciate being overcrowded. That is the morale of this story recipe.

My thinking was “Hey soft pretzels are really tricky, let’s give the crunchy ones a try instead!” You have to imagine me saying that in a hopeful, optimistic, this-must-be-possible voice. The optimism lasted all the way through the kneading and the rolling and the twisting and the first 2/3 of the baking. And then it faded. Fast.

The crunchy part of the crunchy pretzel sticks was missing. There was no crunch. But then they cooled, and the crunch returned. Well sort of. They were crunchier than before, but still nowhere near Snyder’s level of snappy. But snappy enough to pretzel persevere on to trial number 2.

With a few ingredient tweaks and cook time changes, trial number 2 was snappy! Very snappy. If you love your teeth stay away kinda snappy. So now the challenge was finding the balance between chewy and dental emergency.

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free

Trial number 3 was not the perfect balancing act I was hoping for–too soft again. But it wasn’t ingredients or cook time or temperature that was the problem, it was the pan arrangement. With four dozen pretzels on one pan, none of them got the proper heat necessary to become perfect pretzels. They needed more space to stretch out, express themselves, find their own happiness. Wait…are we still talking about pretzels?

Well as long as we agree “happiness” = crunchiness and “express themselves” = perfect golden brown edges, it still makes sense.

So for trial number 4 I didn’t change a single ingredient. All I did was use 2 pans instead of one and play with the oven temperature a little bit. And wow what a difference it made!

Finally the ideal crunchy pretzel stick. Crispy, toasty brown, and with the perfect snap! Plus a lovely balance of salty and sweet flavors–that’s my favorite part.

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free

Vegan Gluten-Free Pretzel Sticks Recipe

So now that you’ve heard the entire pretzel saga, let’s talk specifics of this pretzel sticks recipe…

Flours. These pretzels are made with my favorite flour combo: oat + tapioca. As long as you use certified gluten-free oats, they are totally gluten-free. And with the help of tapioca flour the dough is still incredibly soft and pliable, which is essential for pretzel twisting. Oh and it’s oil/fat free too!

Yes the tapioca flour is necessary. No I do not know if  _______ flour will work instead. This is what I have tested and know to work. Just saying.

Yeast-Free. This pretzel sticks recipe is completely yeast free, relying on baking powder as the leavening agent. I know some people prefer yeast free recipes for dietary reasons, but I really love them mostly because they are faster. No waiting around on microscopic organisms to do their part. Just knead, roll, boil, brush, and bake!

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free

“Egg” wash. To make the outsides extra toasty brown, most hard pretzel recipes use an egg wash. With a little research, I found a vegan alternative that not only makes for lovely browning but also adds to the flavor. It is made by whisking maple syrup and non-dairy milk together and then brushing that on the pretzels after boiling them in the baking soda solution. That layer of sweetness combined with the salty sprinkle on top is so delicious.

Baking. After lots of experimentation with oven time and temperature, I have found a slightly lower temp for a longer time to work best. Otherwise the outside cooks faster than the inside. However, a bit of high heat initially makes them crisper in the end, so preheat the oven to 400F and then reduce to 325F when you put the pretzels in.

As for the baking time, 50-55 minutes will yield a crunchy pretzel that keeps it’s crunch even days later. Less time than that and the inside will still be slightly chewy. Personally I don’t mind that–like a soft pretzel but in miniature. Also, the twists take longer to cook than the sticks, so at 50-55 minutes the twists may not be as crunchy as the sticks. And remember every oven is different so it might take some experimentation with your oven.

Okay, that’s all the pointers I can think of for now. I hope you enjoy these salt-sprinkled snappy snack sticks!

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Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free

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Gluten-Free Pretzel Sticks Recipe

★★★★★ 4.3 from 4 reviews
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 4 dozen 1x
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Ingredients

Scale
  • 3/4 cup oat flour
  • 1/2 cup tapioca flour (also known as tapioca starch)
  • 1 tsp baking powder
  • 1 tbsp coconut sugar (optional)
  • 1/2 tsp salt
  • 2/3 cup boiling water
  • 3 tbsps baking soda (for boiling)

“Egg” Wash

  • 2 tbsp non-dairy milk
  • 1 tbsp maple syrup
  • Coarse salt for sprinkling on top

Instructions

  1. Combine the flours, baking powder, coconut sugar, and salt. Stir.
  2. Add the boiling water. Mix/knead to form a cohesive dough. It should not be sticky, if it is add a little extra tapioca flour.
  3. Divide the dough into smaller balls and roll out into thin ropes. Cut into sticks or twist into mini pretzel shapes. The dough will dry out as it sits, dampen your hands and proceed rolling to re-moisten it.
  4. Fill a large, shallow pan with water. Add the baking soda. Bring to a boil.
  5. Once boiling, add some of the pretzels. Do not overcrowd them, I did it in about 6 batches.
  6. Boil for 30 seconds. Use a slotted spoon to remove from the water and spread onto 2 or 3 baking pans lined with parchment paper. DO NOT overcrowd them.
  7. Continue until all pretzels have been boiled.
  8. Preheat the oven to 400F.
  9. Mix together your egg wash. Brush a thin layer on all the pretzels.
  10. Top with coarse salt.
  11. Place the pans in the oven and reduce the temperature to 325F. Bake for 50-55 mins.
  12. Remove from the oven and let them cool for at least 15 mins before removing from the pan and eating.
  13. They are best fresh. Keep in an airtight container, but they may soften with time.

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free