Tag Archives for " Vegan "

2 These Pecan Pie Energy Bites taste just like dessert, but are a healthy snack! Enjoy these gluten-free bites as a sweet treat any time of the day.

Pecan Pie Energy Bites

 These Pecan Pie Energy Bites taste just like dessert, but are a healthy snack! Enjoy these gluten-free bites as a sweet treat any time of the day.

These Pecan Pie Energy Bites taste just like dessert, but are a healthy snack! Enjoy these gluten-free bites as a sweet treat any time of the day.

These Pecan Pie Energy Bites taste just like dessert, but are a healthy snack! Enjoy these gluten-free bites as a sweet treat any time of the day.

The holiday season is here! Who’s ready for Thanksgiving this week? We hope your getting your turkeys, stuffing, and pumpkin pies ready for a family feast. We know we are so excited to spend time with family around good food!

One of our holiday staples is pecan pie. Especially down here in Louisiana, where you can get the freshest pecans you’ll ever eat. Nothing beats cutting into a slice of sweet, sticky pecan pie… except maybe pecan pie energy bites that are actually healthy!

These energy bites are made with just a few simple ingredients you may already have on hand – which means you should make them ASAP. ;) They taste just like classic pecan pie, but are Paleo, gluten-free, grain-free, and vegan/vegetarian. They’re a great sweet snack to enjoy in a lunch box or when the 3 p.m. slump comes along. The whole family will love these pecan pie energy bites! Let us know if you try them – you won’t regret it.

These Pecan Pie Energy Bites taste just like dessert, but are a healthy snack! Enjoy these gluten-free bites as a sweet treat any time of the day.

Pecan Pie Energy Bites

These Pecan Pie Energy Bites taste just like dessert, but are a healthy snack! Enjoy these gluten-free bites as a sweet treat any time of the day.

5 from 1 reviews

  • Author:
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 16
  • Category: Snack

Ingredients

  • 1 cup raisins or dates
  • 1 cup pecans
  • 1/4 cup unsweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt

Instructions

  1. Place raisins in a bowl and cover with hot water. Let them soak for 10 minutes; drain.
  2. In a food processor, place raisins and pecans; pulse until they are finely ground and have formed a paste. Add coconut flakes, vanilla, cinnamon, nutmeg, ginger, and salt.
  3. Pulse a few times until combined. Remove food processor base and refrigerate for 30 minutes.
  4. Using your hands, form dough into 16 small balls. Refrigerate in an airtight container to store and enjoy.

 

This Healthy Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe!

Healthy Pumpkin Chia Pudding

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

Have you ever tried chia pudding? It’s a great grain-free alternative to oatmeal, and a healthy way to indulge in pudding for dessert. With some mashed pumpkin and a few spices, this Healthy Pumpkin Chia Pudding tastes just like a slice of pie!

When chia seeds are left to sit in liquid, they form a gel consistency that is just like pudding. They’re full of fiber and omega-3 fatty acids, so you can feel good giving your kids some ch-ch-ch-chia!

This pumpkin chia pudding is great for breakfast, a healthy sweet snack, or even an after-dinner dessert. For an even smoother consistency, you can blend all the ingredients after soaking to create a silky pudding. I love topping mine with crunchy pecans for texture and a drizzle of molasses for true pumpkin pie flavor. Grab a spoon and dig in!

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

Healthy Pumpkin Chia Pudding

This Healthy Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe!

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

  • Author:
  • Yield: 2
  • Category: Breakfast

Ingredients

  • 1/4 cup chia seeds
  • 1 1/4 cups milk or non-dairy alternative
  • 1/2 cup pure pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon molasses (optional)
  • Toppings: nuts, fruit, seeds, molasses

Instructions

  1. In a medium bowl, add chia seeds, milk, pumpkin, pumpkin pie spice, vanilla, and molasses (if using). Whisk until ingredients are combined.
  2. Place in the fridge. Let sit overnight, or at least 4 hours.
  3. When ready to eat, divide into two jars or bowls and top with nuts, fruit, and a drizzle of molasses.

 

10 Healthy Pumpkin Dip - perfect for your Halloween party and goes great with apples!

Pumpkin Cookie Dough Dip

This Pumpkin Cookie Dough Dip is a tasty, nutritious dip that kids will love to dip fruit in, or just eat plain by the spoonful!

Have you gotten into the Fall spirit yet? If not, consider this your invitation to the pumpkin party! This Pumpkin Cookie Dough Dip is out-of-this-world delicious and nutritious. It doesn’t have any of the refined sugars, preservatives, or raw eggs like normal cookie dough, so you can enjoy it without feeling guilty–or sick later on.

Healthy Pumpkin Dip - perfect for your Halloween party and goes great with apples!

Pumpkin is full of antioxidants including vitamin A, which is great for eyesight! You can feel good about serving this pumpkin cookie dough to your kids because it’s healthy and they’ll be getting in a serving of fruit. Plus, it’s low-carb, grain-free because of coconut flour, full of healthy fats from peanut butter, and vegan, so it’s a treat everyone can enjoy!

If you’re looking for an even sweeter treat, add some chocolate chips! I never pass on those, of course. You can serve this with apple slices or other fruit, or just put out a few spoons and let everyone dig in.

Pumpkin Cookie Dough Dip

Healthy Pumpkin Dip - perfect for your Halloween party and goes great with apples!

This Pumpkin Cookie Dough Dip is a tasty, nutritious dip that kids will love to dip fruit in, or just eat plain by the spoonful!

  • Author:
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Category: Snacks

Ingredients

  • 1 cup pure pumpkin puree
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut flour
  • 2 tablespoons peanut butter or nut-free butter, melted
  • 1/2 teaspoon cinnamon
  • Optional: chocolate chips

Instructions

  1. In a large bowl, add all ingredients. Mix until well combined.
  2. Serve with apple slices or fruit, or eat it plain.

Notes

For a sugar-free alternative, use a few drops of stevia to taste. Reduce coconut flour and maple syrup to 1 tablespoon each.
For a thinner consistency, add 1 tablespoon milk or non-dairy alternative to mixture.

 

 

258 These allergy friendly pancakes are egg-free, dairy-free, gluten-free but they are also perfectly fluffy and delicious!

Allergy-Friendly Pancakes: Gluten, Dairy, and Egg Free Pancakes

Your kids love pancakes, but with so many different food allergies, it’s hard to find one that pleases everyone. Well, look no further. Our kitchen-tested and kid-approved recipe is one your family will love.

these allergy friendly pancakes are egg-free, dairy-free, gluten-free but they are also perfectly fluffy and delicious!

Here at MOMables, we’re always crafting new recipes to help you feed your children real-ingredient, delicious food. We especially enjoy making your mealtimes a little easier if you have a child with a particular diet need like gluten-free, egg-free, or dairy-free. We don’t want you children to feel deprived just because they have to avoid certain foods; we want them to love their food!

For allergy friendly meal ideas, check out our meal plans

But pancakes are tough. Sure, there’s some gluten-free pancakes or dairy-free pancakes. Finding an allergy-friendly recipe that catered to everyone’s dietary needs seemed impossible.

Until these pancakes. They’re the perfect gluten free, dairy free, and egg free pancakes the whole family will devour! Check out this quick video to see how simple they are to make.

These pancakes are a family-favorite breakfast rotation. They’re fluffy, soft, and utterly irresistible, especially topped with a bit (or a lot!) of maple syrup.

Pancakes go beyond breakfast, though. They’re great in packed lunches as an alternative to ordinary sandwiches. Switch up your routine by making a sweeter pancake sandwich; just smear some nut butter inside, top with fruit, and voila! Don’t forget about the occasional breakfast-for-dinner treat. These pancakes are the perfect easy recipe for your family “brinner” night!

Whip up a batch of these allergy-friendly pancakes for an easy meal that caters to every dietary need and will have your whole family ready for seconds!

 

Gluten-Free Vegan Pancakes

4.3 from 55 reviews

  • Author:
  • Yield: Yields 10-12 4" Pancakes

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon ground flaxseed (flax meal)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup (or sugar or honey)
  • 1 teaspoon vanilla
  • 1/4 cup unsweetened applesauce
  • 1 cup milk (or nondairy substitute)

Instructions

  1. Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
  2. In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
  3. In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
  4. On your griddle, begin to cook the pancakes, using about 1/4 cup of the batter for each one.
  5. Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.

Notes

Not all gluten free all purpose flours are the same. For this recipe, we’ve tried King Arthur flour with the most success. You’ll find a lot of suggestions in the comments below this post with mixes and brands our members have successfully used.

 

5

Black Bean Mini Taco Cups

At MOMables, we are often asked about vegetarian lunch ideas. These black bean taco cups will impress even the pickiest of eaters!

black beans taco cups recipe so easy to make and they are a great lunch idea!

These Vegan Mini Black Bean Taco Cups are just one example of how a simple and delicious prep-ahead recipe can be adapted to fit your family’s needs for lunches. They even make a perfect appetizer!

Related: Top 5 Lunchboxes We’ve Tested

My own family juggles gluten-free, nut-free, and dairy-free dietary needs. What I love about these cups is that the base is vegan, and we use gluten-free all-purpose flour to make them safe for my daughter.

You can fill these with whatever you like, depending on your diet! Guacamole, cheese, nondairy shreds, sour cream, onion, tomatoes, peppers, diced chicken, salsa—the possibilities are endless!

A fun way to get the kids involved would be to set up a toppings station, and let each one fill their own. As mentioned above, they make great appetizers and are perfect packed in lunches for bite-size taco treats. They were a huge hit with my family. It’s definitely getting added to our Football Food dish list! Yum.

Vegan Mini Black Bean Taco Cups

5 from 1 reviews

  • Author:
  • Yield: 24 Mini Cups
  • Category: lunch

Ingredients

  • 1 15-ounce can black beans, rinsed and drained well
  • 1/2 cup flour
  • 1 teaspoon cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • Toppings/fillings of choice

Instructions

  1. Preheat the oven to 350ºF. Coat a 24-cup mini muffin tray with cooking spray.
  2. In a blender or food processor, pulse the beans, flour, cumin, paprika, salt, and olive oil until a soft dough forms.
  3. If the dough is too runny, add additional flour 1 tablespoon at a time.
  4. Place the dough evenly into the 24 cups. Using the back side of a spoon, form mini cups by spreading the dough up the sides of each cup.
  5. Bake for 15 to 20 minutes. Cool completely.
  6. Fill the cups evenly with the toppings of your choice. Enjoy!

Notes

Adapted from Cake Batter and Bowl

 

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