Posted in Recipes

Maple Pecan Coconut Granola

If you’ve been around a little bit, you know we love granola in this household. Today we made a sweet and crunchy one full of toasty goodness.

Maple Pecan Coconut Granola: Makes 1 – 1 1/2 Quarts

  • 4 cups old fashioned oats
  • 1 tbsp vanilla
  • 1/4 to 1/2 cup maple syrup (this is to taste)
  • 1 cup Pecan halves
  • 1 cup large unsweetened coconut flakes
  • 1/2 tsp ground cinnamon

Preheat your oven to 350F.

  1. Mix all of your ingredients in a bowl until evenly coated.
  2. Spread the mixture out onto a parchment lined baking sheet.
  3. Bake for 15 minutes, stir your oats around, and bake another 15 minutes.
  4. Allow to cool and enjoy!
Posted in Recipes

Fresh Pasta

There’s a million recipes for fresh pasta, all slightly different. I use a few myself, but this one is definitely in my top 3! Let me know how you like the video!

If you’re vegan, use an egg replacement like Simply Eggless or Just Egg to your dough. I’ve tried it with both products, and it worked great each time!

Posted in Recipes

No-Churn Vegan Pumpkin Ice Cream

‘Tis the season! This is a super easy recipe, no ice cream maker needed! You can do this by hand, but an electric mixer will make this easier on you.

Pumpkin Ice Cream: Makes 1 Quart

  • 2 cups milk of choice (we used cashew milk)
  • 1 (13.5 oz) can of coconut whipping cream (we used the Nature’s Charm brand – but really you can just make a cans worth of your favorite coconut whipped cream recipe and use that)
  • 1 tsp vanilla
  • 1/2 tsp of your favorite pumpkin pie spice
  • 1/2 cup of canned 100% pumpkin – NOT canned pumpkin pie filling
  • 3/4 – 1 cup sugar
  1. Add your whipping cream to a large bowl and beat on high for 3 minutes. (Or if you’re using pre-made whip, just add it to the bowl.)
  2. Add in your sugar and beat until just combined.
  3. Add in your remaining ingredients, mixing thoroughly.
  4. Pour your ice cream base into a freezer safe container and freeze for 2-3 hours. (Tip: Don’t throw your bowl or mixer in the sink! You’ll need it again in a few hours.)
  5. Remove your partially frozen ice cream and return to the bowl. Mix again for 2-3 minutes until completely mixed and creamy.
  6. Add your ice cream to a freezer safe container (feel free to use the same one if it works for you) and freeze for another 1-2 hours, or until frozen through.
  7. Scoop, top with your favorite ice cream toppings, and enjoy! You can also blend this with coffee for a delicious pumpkiny morning boost!