In a bowl, whisk together the dry ingredients and set aside.
Cream together butter, brown sugar, and ¼ cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
Stiry in dry ingredients until just combined then add white chocolate chips.
Chill cookie dough for 45 minutes then portion dough with a #20 scoop (3 tablespoons).
Combine remaining ½ cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350°F.
To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies. Enjoy!
Notes
Makes 12 cookies.*Cook canned pumpkin on low heat for 35 minutes, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.
Bananas and chocolate are a classic combination for good reason. They simply taste better together! Try this banana-chocolate crumb cake with fair trade ingredients for a dish that tastes as good as it is for people the people and the planet.
Preheat oven to 350°F. Grease a 9 by 9 inch baking pan and line with parchment paper. In a small bowl combine the crumb topping ingredients until well mixed. Set aside.
In a large bowl combine remaining flour, baking powder, nutmeg, and salt. In a separate bowl, cream together remaining brown sugar, and cane sugar until well blended. Beat in eggs, one at a time until incorporated. Stir in bananas, and vanilla.
Add half of the dry ingredients into the wet mixture. Stir gently to combine. Add half the buttermilk and stir gently to combine. Repeat with remaining dry ingredients and buttermilk.
Fold chocolate chips into the batter. Pour batter into the prepared baking pan and top with crumb mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes before removing from pan.
Thanks to Christine Waltermyer, The Natural Kitchen Cooking School & MUSH Overnight Oats!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
What’s one of your favorite Easter desserts? One of ours is carrot cake! However, we like to make it with a fun, healthy twist – including MUSH Overnight Oats!
Why add MUSH Overnight Oats? It gives a moist, flavorful texture to the cake while adding even more health benefits! All grains including oats contain phytic acid, which binds to nutrients and makes them harder to absorb. Soaking oats breaks down this acid and helps increase the absorption of nutrients, like zinc, iron, calcium and magnesium. Since carrots are loaded with vitamins and minerals, such as calcium, adding MUSH can even help absorb it!
We’re not saying that you have to add them to your carrot cake – you can just eat these overnight oats straight out of the container with a spoon. Or add them to your morning smoothie. The possibilities are endless – go try all of their flavors!
Keep scrolling to learn how to make this Dairy Free Carrot Cake with MUSH Overnight Oats thanks to Christine Waltermyer and the Natural Kitchen Cooking School. All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.
8oz.Kite Hill cream cheeseor other cream cheese of your choice
1teaspoonvanilla extract
2cupspowdered sugar
1cupmonkfruit sweetener(or 1 more cup of powdered sugar)
DECORATION
Shredded coconut
Edible flowers
Instructions
Preheat the oven to 350 degrees F. In a large bowl, combine all of the dry ingredients.
In a separate bowl, combine all of the wet ingredients. Combine the wet and dry ingredients together. Fold in the MUSH overnight oats, carrots and walnuts.
Divide the batter between two lightly oiled 8-inch cake pans lined with parchment paper on the bottoms. Bake at 350 degrees F. for 35 minutes, or when the cakes spring back to the touch in the center. Check them after 30 minutes to avoid overbaking.
While the cakes are baking, prepare the frosting. Place all of the frosting ingredients in a food processor or stand mixer. Blend until smooth.
Remove finished cakes from the oven. Use a wet knife to loosen the sides of the cakes. Carefully flip the cakes onto cake cardboards or directly on cooling racks to cool. Once completely cool, frost the top of one cake. Place the other cake on top. Frost the top and sides of the cake.
Decorate with shredded coconut pressed into the sides of the cake and around the top in a circle. Add edible flowers for a pretty touch.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Impress your friends at this year’s cookie exchange with Christine Waltermyer’s Holiday Frosted Sugar Cookies! This sweet recipe can be decorated any way you’d like – maybe plant-based food dyes? How about festive Supernatural sprinkles? The sky’s the limit!
Share your special creations by tagging us on social media:
sprinkles of your choice (I used Supernatural Sprinkles)
colored sugar
coconut sugar
cinnamon
Instructions
In a large bowl (or stand mixer or food processor), combine the ghee, maple syrup, egg and vanilla. Whisk well to blend.
Add the almond flour, arrowroot flour, cassava flour, sea salt and cream of tartar. Whisk again or use a fork to combine into a smooth dough.
Wrap the dough with plastic wrap and form into a flat disc. Refrigerate for two hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the chilled dough on a piece of parchment paper. Place another piece of parchment paper on top. Roll out the dough to desired thickness, about ¼-inch thick. Or you can make it slightly thinner if you prefer. Use cookie cutters or a glass jar to cut out shapes of your choice.
Transfer the cut out cookies onto the prepared baking sheet. If you want to make some cinnamon sugar variety, top them with a mixture of half coconut sugar mixed with half cinnamon. Leave the rest of the cookies plain for frosting later when cool. Bake for 10 minutes, or until lightly golden on the bottoms.
Cool the cookies. Prepare your toppings. If you want to add food coloring to white frosting, place ½ cup of the frosting in a small bowl and add a teaspoon of the desired dry food coloring powder. If using liquid food coloring drops you will need less. Mix until completely uniform in color. Carefully frost the cookies and add sprinkles of your choice. Store cookies in a single layer in a glass storage container, lightly covered.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Pantry Banana Bread
vegan recipe
Ingredients
3 very ripe bananas, mashed
1¾ cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon, plus extra for the top
⅓ cup sugar (combination of maple sugar and coconut sugar)
Avocado oil
½ cup walnuts, chopped
⅓ cup oil (combination of avocado oil and refined coconut oil)
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
Additional options: ½ cup chocolate chips or raisins
Method
1. Preheat the oven to 350 F.
2. Grease the bottom and the sides of an 8 x 4-inch loaf pan.
3. Place the mashed bananas in a big bowl. Add the sugar, vanilla and oil. Stir well.
4. In a separate bowl, combine the flour, salt, cinnamon, baking powder and baking soda. Whisk to blend together.
5. Add the banana mixture to the dry ingredients and stir until well combined. Then add the walnuts and any other additional options.
6. Pour the banana bread batter into the loaf pan and add a little extra cinnamon on top of the mixture.
7. Bake for 50 to 60 minutes, or until the top springs back to the touch.
8. Let it cool before slicing and enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Cocomels are the perfect sweet treat that you can eat straight out of the bag or add into any dessert- just in time for the holiday season! They are the perfect vegan, gluten-free, dairy-free, and soy-free candy.
BONUS SALES IN RECIPE: Coomb’s Maple Syrup $7.99; Wholesome Powdered Sugar $3.29; & Enjoy Life Chocolate Chips $4.29!
Ingredients
Shortbread Cookie:
1 Cup Butter
1/2 Cup Powdered Sugar
1/4 Cup Maple Syrup
1 Teaspoon Vanilla
2 1/4 Cup Flour
Salt
Caramel Layer:
2 3.5oz Bags of Cocomels, unwrapped (mix up the flavors!)
1 Tablespoon Milk
Chocolate Layer:
1 Cup Chocolate Chips
1 Teaspoon Coconut Oil
Method
A. To make the Shortbread Cookies:
Preheat oven to 350 degrees F.
In large bowl, mix butter until creamy. Then add maple syrup, vanilla, and powdered sugar and mix until smooth.
Add flour and salt and mix until a dough forms.
Transfer dough onto parchment paper and roll into 1/4″-1/2″ thick slab. Cut into circles (or your favorite cookie cutter shapes).
Spread cookies on parchment paper on sheet tray so that they are equally spaced. Use a fork to poke 3 sets of holes into the cookies to avoid bubbling.
Bake for 14 minutes. Cookies should be pretty firm and the edges should be slightly golden brown.
Move cookies to cooling rack.
B. To make the Caramel Layer:
Place unwrapped Cocomels in a microwave safe bowl with 1/2 tablespoon of milk.
Microwave in 20 second intervals, stirring after each time, until they are completely melted.
Allow caramel to sit for a little bit to thicken. Don’t wait too long or the caramel will be too hard to spread!
Using a spoon, spread the caramel mixture evenly over each cookie. Place in refrigerator for 5-10 minutes or until caramel is solid.
C. To make the Chocolate Layer:
While the caramel layer is setting up, melt chocolate chips and coconut oil in a microwave safe bowl for 30 second intervals, stirring after each time.
Remove the cookies from fridge and spoon chocolate evenly over the top of the cookies.
Return cookies to fridge for 10-15 minutes or until the chocolate layer is firm.
D. Once cookies are complete, ENJOY!
Before you enjoy your incredible Dark Chocolate Caramel Shortbread Cookies, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite organic market, Basil Bandwagon Natural Market! #basilbandwagon
On sale this week (9/9-9/15): Organic Granny Smith Apples $1.99 lb!
Fall is coming around the corner and what better way to celebrate than with baked apples! Luckily for us, Granny Smith apples are on sale this week. Plus, the aroma of this delicious dessert will get your entire house in the fall spirit! They can be served as a breakfast, sweet treat, and even dessert!
Bonus- Coombs Family Farms Maple Syrup (12 oz bottle) is on sale this month for $7.99 each! Drizzle on top before serving & enjoy!
Ingredients
3 Large Granny Smith Apples
3 Tablespoons Butter, melted
3 Tablespoons Brown Sugar, unpacked
3 Tablespoons All-Purpose or Gluten Free Flour
6 Tablespoons Quick Oats (if making recipe gluten free, make sure your oats are too!)
2 Pinches of Cinnamon, or to taste
Method
1. Preheat oven to 350 degrees F.
2. Cut apples in half and remove core and seeds with small paring knife or spoon.
3. In small bowl, combine butter, brown sugar, flour, oats, and cinnamon. Spoon on top of apple halves and sprinkle with cinnamon.
4. Place on a cookie sheet and bake in oven for 30 minutes.
5. Serve warm with scoop of ice cream or maple syrup if desired and enjoy!
Before you enjoy your delightfully baked granny smith apples, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
