These Pumpkin Breakfast Cookies are super tasty, gluten free and vegan! They make a quick and easy breakfast on the go.
These Pumpkin Breakfast Cookies are super tasty, gluten free and vegan! They make a quick and easy breakfast on the go.
These Pumpkin Breakfast Cookies are super tasty, gluten free and vegan! They make a quick and easy breakfast on the go.
These Pumpkin Breakfast Cookies are super tasty, gluten free and vegan! They make a quick and easy breakfast on the go.
Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
Ingredients
- 2 1/4 cups rolled quick oats
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon all spice
- 1/4 cup ground flax seeds
- 1/2 cup pumpkin puree
- 1/4 cup organic peanut butter
- 1/4 cup maple syrup
- 1/3 cup vegan chocolate chips
Instructions
- Preheat the oven to 325 degrees Fahrenheit.* Line a baking sheet with a SILPAT or other silicone baking mat.
- Mix all the dry ingredients together, then add in the wet ingredients in order.
- Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
- Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit).
- Bake for 15 minutes on the top rack of your oven until tops are golden brown.
- Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!
Video
Notes
Nutrition
Pumpkin Chocolate Chip Oatmeal Breakfast Cookies https://jessicainthekitchen.com/pumpkin-chocolate-chip-oatmeal-breakfast-cookies/ September 15, 2014
Cauliflower Pizza Casserole is a cheesy, easy vegetarian dish for dinner that you can fill with all your favourite pizza toppings!
Is it just me, or is anything smothered in cheese pretty much perfect? You know I am all for healthy, clean meals that are delicious, but sometimes your love for cheese wins a bit, am I right? Not to worry, you can have your pizza and eat it too without any guilt because this cauliflower pizza casserole is filled with delicious creamy cauliflower, pizza sauce, meaty mushrooms and topped with melty bubbly cheese.
Dinner, anyone?
This casserole came together pretty easy, and for anyone wondering about the cauliflower taste, cauliflower is one of my favourite meat substitutes. Being vegetarian doesn’t mean you don’t want something hearty to eat, and vegetables like cauliflower are perfect for that. It gets soft and creamy but maintains a texture that makes this casserole not only delicious, but very filling. Even better, the addition of mushrooms takes it over the top leaving you with a casserole that could easily replace Friday night pizza once in a while.
While I thought this cauliflower pizza casserole tasted delicious fresh, reheated it seemed that the flavours melded together even better and tastes so great – kind of like leftover pizza that’s heated back up. While it seemed pretty easier to cream the cauliflower, I really wanted the vegetable to shine through, and it really does in this dish. I honestly think this is a great dish to get someone who is on the edge about cauliflower over on the right side! Okay, so I’m totally a cauliflower cheerleading, but you will definitely love this dish! And let’s not forget, melty, bubbly, golden brown cheese.
Need I say more?
Ingredients
- 1 large cauliflower , cut into florets
- 1 tablespoon oil
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 2 cups marinara sauce
- 2 to matoes , 1 diced, 1 in sliced
- 1/2 medium onion , sliced
- 1/2 bell pepper , diced
- 1/2 cup mushrooms , sliced
- 2 garlic cloves , minced
- 1 1/4 cups mozzarella , shredded
- chopped parsley , for topping (or herb of choice) (optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Spray a large baking sheet with non-stick spray or grease with oil.
- Season cauliflower with 1/2 teaspoon salt and 1/2 teaspoon black pepper and roast for 20 minutes.
- In a bowl, add the marinara sauce to the cauliflower and mix to coat. Add the rest of the ingredients, except parsley, sliced tomato and 1 cup of mozzarella cheese and stir together with a wooden spoon until add combined.
- In a greased 8×8 baking pan, add the cauliflower mix and cover with the rest of the cheese. Top with tomato slices. Lower oven to 350 degrees Fahrenheit and bake for 25 minutes until cheese is melted and golden brown.
- Remove from oven, top with chopped parsley and serve.
