Crispy chickpeas: Your favorite meals in one bite

Why did the armadillo cross the road?

I don’t know. I’m not even sure why the chicken did.

I’m just utterly giddy about this awesome company, 2Armadillos!

Not familiar with them yet? Trust me, you should seriously rush out and get to know them, because they make some of the most phenomenal chickpeas I’ve ever had.

I know, you’re all, really Chubby Vegan Mom, chickpeas? But yes, yes dear reader, chickpeas. Roasted chickpeas. Crazy delicious, crazy crispy chickpeas. With flavors like Spicy Cayenne, Tomato Basil, Rosemary and Cinnamon Toast, they pack a punch for any and everyone.

The even better part? These snacks aren’t bloated with a bunch of crazy ingredients or chemicals. They’re roasted in organic coconut or olive oil and rubbed in a few simple spices to create the perfect snack in one little crunch! That also means no scary GMOs to worry about! They even hand roast all these chickpeas so they reach absolute perfection!

I know what you’re wondering. What the heck does armadillos have to do with chickpeas? It’s inspired by a cartoon which the team likes to incorporate into their day-to-day business, one that speaks volumes of the importance of collaboration and teamwork.

Now, the BEST part. Oh my goodness these are crunchy chickpeas of Heaven. I know, I know,  you’re thinking, psh, I’ve roasted chickpeas before, they were OK, but I don’t think they were necessarily celestial. Trust me, the chickpeas from 2Armadillos are. They SO are.

My personal favorite was rosemary. The olive oil, salt and seasoning in this little beauty tasted like Thanksgiving in one bite, one crunch. I felt like I had gobbled up a bunch of stuffing and then some.

And the tomato basil were by far Braeburn’s favorite. Pear even tried one and said it reminded her of pizza, which it really does. Brae stood in the kitchen as we sampled these different flavors, shaking his head yes and no when I tried to offer him other things.

Spicy cayenne was made for Chubby Vegan Dad. It was spicy, but still flavorful. I’m a fan of hot things, so a few of these seemed to fulfill my craving for something snacky. And these babies aren’t just hot to be hot, they actually taste really, really good.

And lastly, the cinnamon toast. These were stolen and hoarded by Pearyn right away, but lucky for me she left enough for me to do something fun with. I wasn’t sure how good a «sweet» chickpea would be, but the coconut oil really smoothed over the taste and balanced the cinnamon. I found these to be the perfect addition to some awesome cinnamon swirl muffins I made.

These chickpeas aren’t available nationwide at stores yet, but they’re working on it. And who needs to shop in a store anyhow? You can order chickpeas galore over on the 2Armadillos website! I can’t wait to get my hands on a few more bags so I can bake a few more tasty items with them!

Coffee cake muffins with crunchy chickpea crisp
(Makes 12)
Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup light brown sugar
2 tsp baking powder
2 tsp cinnamon (you can add a bit more to your taste, just remember it will intensify when baking)
1 tsp baking soda
1/4 teaspoon salt
3/4 cup vanilla almond milk (you can substitute another, like soy, coconut or hemp. I’d avoid rice because it tends to be a bit thinner)
1/3 cup canola oil
1/2 cup applesauce

Crumble topping:
1/4 cup brown sugar
1/2 cup white sugar
1 3-oz pouch of roasted cinnamon toast chickpeas
1 stick vegan butter, melted
1 cup all-purpose flour

Directions:
Preheat your oven to 375 degrees.

In a mixing bowl, stir together flours, sugar, baking powder, cinnamon, baking soda and salt. Pour in almond milk, canola oil and applesauce. Whip together with a hand or stand mixer on high (this will help add some fluff to the batter). Spoon batter into a greased muffin pan.

For the crumble topping, blend chickpeas in food processor a few times to crush them. They should be in a crunchy, chunky baking sugar state. (If you overpulse don’t worry, it will just be more soft crumble and less crunch). Set asside and mix together sugars, melted butter and flour. You might find pressing the mixture with a fork will help some give it a «crumbly» texture. Add in pulsed chickpeas.

Distribute crumble over coffee cake muffin batter evenly (start by a spoonful at a time). Bake for 15 minutes, or until the sides pull some and you can insert a toothpick in the middle and pull it out cleanly.

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Do you matcha your muffins?

It’s not any big secret that I have a ridiculously sweet tooth. In fact, my love of all things sweet is probably the only thing that rivals my passion for carbs.

I know, talk about some healthy habits, right?

Anywho, I’ve been on a serious muffin kick. I’ve been cranking out muffins for our new neighbors, mini-muffins for my kiddos, you name it, I’ve been baking it.

From blueberry cheesecake muffins to wild berry, we have been consuming these for breakfast and light snacks for the last few weeks.

And then I was offered the opportunity to review Kiss Me Organics’ Organic Matcha Green Tea Powder. At first I was a little hesitant, because I’ve never been much of a tea fan. Every once and a while when it’s super hot outside I’ll get a monster craving for super sweet iced tea (go figure), but other than that, it’s not usually something I go out of my way to consume.

But I decided it was time to get out of my comfort zone. Besides, my husband loves all things green tea and the folks from Kiss Me Organics were kind enough to include a small recipe booklet with the product.

I had NO idea you could do so much awesome stuff with green tea.

You may not have any idea what matcha is, because I sure didn’t. Matcha basically means it’s super-finely ground up, so it makes it easy to add to practically anything you want.

I bet you can’t guess what we added it to?

Yep, you got it, muffins.

I decided the best way to give green tea a real shot was to put it in a muffin. And boy am I glad. These mocha matcha muffins were the perfect amount of sweet, earthy and rich. I added some chocolate chips to some of them, while I decided to top some with almonds. They were a sweet surprise!

There is a ton of other cool things you can do with the matcha green tea powder, including: putting in in lattes, smoothes and more baked goods! Green tea boasts tons of awesome  perks, like increased focus, energy, a metabolism boost, antioxidants and skin health!

A 4 oz bag of this matcha green tea powder retails at around $25, but trust me when I say a little bit goes a very long way. We’ve had our bag for almost a month now and it’s still going strong!

My husband was already a believer, but after trying this product, even I’ve started incorporating it into my morning meals!

Matcha mocha muffins
(makes one dozen muffins)
Ingredients: 
1 cup all-purpose flour
3/4 cup cake flour
2/3 cup vanilla almond milk
1/3 cup sugar
1/4 cup applesauce
1/8 cup cocoa
1/8 cup water
1 TBS matcha green tea powder
2 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp coffee extract
1/2 sliced almonds or vegan chocolate chips (plus a few more to toss on top!)

Directions:
Preheat your oven to 425 degrees. In a mixing bowl, combine flours, sugar, cocoa, matcha green tea powder, baking soda and cinnamon. Stir in vanilla almond milk, applesauce, water and vanilla extract. Mix together until well blended. Stir in vegan chocolate chips or nuts of your choice.

Grease a 12-cup muffin pan and then fill each individual cup 2/3 full with muffin mix. Sprinkle more nuts or vegan chocolate chips on the top (this will allow them to appear on the top of the muffin after it bakes and gives it a more «full» appearance).

Serve with a class of milk or devour with your morning coffee!

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Homemade vegan almond milk foam, from a jar

I’m telling you right now, your morning just got infinitely better by reading this blog post.

I’m not one to brag really, but this almond milk foam is basically going to rock your world. Remember those days of warm lattes with that fluffy, delicious foam on top and some kind of delicious syrup?

Well, for the last two weeks I’ve been foaming up my own coffees (saving my wallet!) using just an old jar, Almond Breeze and my microwave.

After having an amazingly frothy beverage from Peets coffee (they do almond milk foam and they rock at it), I decided I just had to figure out how to do it at home or I would basically never allow myself to drink coffee again.

So I started scouring the internet looking for a way to make almond milk foam. Turns out it’s super achievable, if you have a fancy schmancy espresso machine or wanna fork over some cash for other trinkets and utensils that give air to almond milk.

I didn’t want to do that, however. It was a Sunday, I was feeling lazy and cheap and I wanted instant gratification. It didn’t matter that I could order some nifty tool off Amazon, I wanted my almond milk foam and I wanted it then.

So I found a blog about how someone had luck taking regular cows milk and shaking it in a small jar. Then they put it in the microwave and voila, foamy deliciousness.

 So I decided to try that with almond milk … and well, at first I was disappointed, it wasn’t frothy or fluffy at all like the dairy milk. But I decided to try, try again and sure enough, after a good 30-second shake, 30 seconds in the microwave and then more 30-second shakes, I had enough foam to legit cover my coffee and strong enough to last a good 10 minutes.

Fabulously fluffy almond milk foam
(makes foam for one medium-to-large cup of coffee)
Ingredients:
1/4 -1/3 cup vanilla almond milk (I used Almond Breeze because it contains carrageenan, or edible seaweed, which is used as a thickener. I can’t guarantee results with other brands or types yet)

Directions:
Pour milk into small jar with lid. Shake for 30 seconds (then you do the hokey pokey and you turn yourself about …). Remove lid and place in the microwave for 30 seconds. Once you take this out of the microwave you should notice a decent foam forming at the top of the milk. Use a spoon and scoop the foam onto your coffee (leave the liquidy milk at the bottom). Replace lid and shake for 30 more seconds (I literally shake up and down and left and right and all over the place). Remove lid and use the spoon to scoop foamy bubbles onto your coffee. Repeat as many times as you’d like to achieve the foaminess you desire. I usually do about three to four times. Top with some homemade vegan caramel syrup if you want to get wild.

You can add the liquidy part that’s leftover to sweeten your coffee!

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Vegan kohlrabi hasbrown skillet … and why it’s all the rage!

So the Chubby Vegan Clan has been enjoying CSA goods for the last two months now and it’s seriously awesome. Not only does Chubby Vegan Dad make the grossest smoothies in the world every morning with whatever hodge podge of vegetables and fruits we have available, it’s introduced us to a couple different things we’ve been missing out on at our grocery store.

For example, kohlrabi. It’s basically all the rage.

OK, it’s not, but it really should be. At first I wasn’t sure what the heck to do with it, so I googled it. And guess what, not a whole lot came up. Aside from grilling, roasting or throwing it in a soup, there wasn’t much to do with it. Not that you have to do something fancy with it, but, every now and then I like to change things up a bit.

So we decided it reminded us a little bit of a radish/turnip/potato hybrid, so naturally, we made hashbrowns with it.

It was a shot in the dark. It shredded similar to a potato, it just seemed to have a higher water content. So we tossed it in the skillet, threw some peppers and onions with it and topped it with Daiya cheddar cheese and fake bacon bits and it was delicious.

Oh my gosh, so delicious.

I highly recommend you pick up some of this crazy-looking veggie, it makes a ton, tastes better than a potato and has less carbs, more fiber and fewer calories. (Which means you can add the fake bacon bits and Daiya without the guilt!)

Kohlrabi hasbrowns
(serves 3-4)
Ingredients:
2 large kohlrabi bulbs (cleaned, stems and greens removed, skins peeled off)
Frozen pepper blend (we used a 16 oz red, yellow, green and onion blend)
1/3 bag Daiya cheddar cheese
1/4 cup nutritional yeast
Salt and pepper to taste
Fake bacon bits to taste
Olive oil to coat the skillet

Directions:
On medium heat, coat a skillet with olive oil (just enough to have a thin layer to keep things from sticking). Wash your kohlrabi bulbs, remove the stems, greens and skin. Shred the bulb and dab with paper towels (to help remove extra moisture). Toss in the skillet, add frozen pepper blend, nutritional yeast and salt and pepper to taste. Cook for 10-15 minutes, until you reach desired tenderness (we opted for longer). Stir in Daiya and top with fake bacon bits. Cook three-five more minutes.

Eat. A. Ton.

And be really, really thankful you gave kohlrabi a chance!

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Vegan crockpot crack potato casserole
Vegan sausage, egg and cheese drop biscuits

Vegan buttery berry bars (that won’t make you TOO fat)

So Chubby Vegan Dad and I signed up for a CSA (community supported agriculture). We’re lucky to be within driving distance to so much great, fresh, organic produce, but even better, we’re lucky enough to live so close that they deliver!

We signed up for the «standard» option, which means we get 20lbs of awesome organic produce every single Wednesday. We didn’t do the full-on locavore program yet (we make our own baby food and we need a constant stream of stables like sweet potatoes and bananas), so a minimal amount of our box get’s filled with wholesale organic produce.

It’s really the best of all worlds.

So because we’re getting all vegged out in our household (you should see some of the smoothies Chubby Vegan Dad is coming up with), we’re basically making it a point to use up every last stem of produce we get each week.

We were lucky enough to have a fresh batch of AH-MAZ-ING (I know it’s not spelled like that, but that’s the only way to really convey how amazing it was) raspberries, so I snatched them up before Chubby Vegan Dad could steal them for one of his «concoctions.»

And because we’re getting gobs of produce now, we’re trying to eat a lot healthier (that and we want to be the slightly-less Chubby Vegan Clan), so that means I’m trying to find the right balance between ridiculously tasty desserts, but not the kind that are going to give me an extra butt cheek.

These bars totally fit the bill.

They’re perfect for breakfast or for an after-dinner dessert; they’re filling, but not fatty filling and they’re sweet, but not too toothache-inducing.

Buttery berry bars
(makes 12 bars)
Ingredients: 
2 cups whole wheat pastry flour (quick tip, if you can’t find any, just mix a 2:1 ration of whole wheat flour and cake flour)
1 1/2 cups oat flour (I just took some regular oats and threw them in my Vitamix, it pulsed them enough to be powdery and floury, but left some little flakes for a nice texture profile.
2/3 cup applesauce
3 TBS pure maple syrup
1 tsp vanilla extract
3 TBS vegan butter (I used Earth Balance)
2 TBS coconut sugar
(maybe a little water depending on the consistency of your applesauce)
2 cups raspberries (fresh or frozen) or some other delicious berry blend

Directions::
Preheat the oven to 350. Spray or grease a square 9X9 pan. Mix together your flours and then separate, placing one third of the mixture in a small bowl and the rest in a large bowl. In the large bowl, add applesauce, maple syrup and vanilla extract. Stir the good-ole-fashioned way (by hand with a big spoon) until the mix reaches a doughy consistency. If the applesauce you used was a little on the thick or chunky side, simply add about 2 TBS water to the dough. Once this is mixed, press into the bottom of your greased pan.

If your berries are large, smash them up in a bowl before placing on your crust. I found a nice combo of berry goo and berry pieces was the right consistency. After they’re smashed, spoon berry mixture over top the crust.

In the small bowl, cut in vegan butter (or toss it into your food processor for like a three-second pulse) and blend until a crumb forms. Take this crumb (it’ll be a little sticky) and sprinkle it over your berry mixture (this won’t completely cover the top, you’ll see berry mixture peeking through). Top with your coconut sugar (it’ll give the crumbly top a nice crunch) and bake on 350 degrees for 30 minutes.

Take out and cut after it cools. Enjoy in the morning or after dinner.

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Vegan crack potato casserole a la crock pot

If you were to search the term «crack potatoes» on say Pinterest, you’d be overwhelmed with a copious amount of crazy delicious looking potato casserole dishes. We’re talking potatoes every style, from roasted to mashed to hashed, smothered in layers of sometimes cheese, meats and other cholesterol-ridden items.

Lucky for the cruelty-free folk, crack potato casserole is oh so easy to veganize now that Daiya has blessed us with wedges.

So for my very first recipe of VeganMofo 2012, I decided to kick things off with a really cheesy, really decadent, perfect for Sunday morning when you just don’t care how many calories are in your crack potato casserole.

The best part about this recipe? You just pop it in the crock pot and call it day, seriously, it’s that easy. This is one recipe that requires very, very little supervision (which is kind of essential when it comes to being the work-from-home mom of a toddler with another one on the way in December).

Vegan Crack Potato Casserole
(Serves 8-10)
Ingredients:
2 lb bag of frozen potato variety of your choosing (I opted for hash brown)
1 12 oz container of salsa (I say splurge on the fresh variety with extra cilantro)
1 Daiya jalopeno garlic wedge (go all out and use the WHOLE thing)
1 container or 12 oz sour cream (vegan, of course, Tofutti is my go-to)
1/2 cup plain almond milk
1 garlic glove minced

Directions:

Coat the inside of your slow cooker with cooking spray or butter (vegan of course) and dump your frozen potatoes in your crock pot.Turn it up on high. Stir in sour cream, salsa and garlic. While it sits, grab your Daiya wedge and cut into thin, thin slices (like really thing rectangles).

Slice thin rectangles into tiny strips. (I wouldn’t advise using a shredder for Daiya wedges as they’re really soft and creamy, you’ll get more buildup than it’s worth. Also, use the wedge, it’s way creamier and makes for a more gooeyfied casserole as opposed to the shreds). Stir in the entire cut-up wedge. Pour the milk over the potatoes and place the lid on your crock pot.

Let it sit for two hours.

Take a peek at it (let the smell invade your house), stir to make sure there’s nothing too crunchy on the sides and splash a little more almond milk on top if it looks dry (but it really, really shouldn’t). Turn on low and let it cook for one more hour with the lid off. Website maintenance and support.

Pair with your favorite vegan breakfast item, like a pudding pancake or some pumpkin bread (since it is fall after all) or just completely stuff your face with this. Either way, it’s going to become your favorite guilty breakfast item yet.

Vegan pumpkin pie oatmeal … overnight

It’s no secret that I’m pretty much obsessed with all things pumpkin. From pumpkin cream cheese muffins to homemade pumpkin pie coffee syrup, I’m always willing and ready to do sneak pumpkin into somewhere.

And if I can make it taste like pie? I figure that’s just a bonus.

So while coming up with some seriously worth-your-time (but takes no time at all) slow cooker recipes, I knew I had to tackle some form of oatmeal. And with a good 10 cans of pumpkin puree hanging out in my cabinet (I wasn’t kidding about the really, really linking pumpkin part) I decided there would be nothing more taste than a dollop (or half a can) of pumpkin puree in your morning oatmeal.

And if I’m going to use pumpkin? I might as well make it taste like pie.

So without further ado, I introduce (and STRONGLY encourage you to make) pumpkin pie overnight oatmeal.

Pumpkin Pie Overnight Oatmeal
(Serves so, so, so many, like at least 8-10)
Ingredients:
3 cups water
2 cups steel cut oats
1 can full-fat coconut milk
1 15-oz can pumpkin puree
1/2 cup brown rice syrup (I prefer this to maple syrup due to the likeness of honey)
1/2 cup brown sugar
2 tsp nutmeg
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
(you can get less fancy and just use premade pumpkin pie spice in place of all these)
1 tsp sea salt
Graham crackers and walnuts for garnish (and a boost of flavor/crunch)

Directions:
Add all of the ingredients above to the slow cooker (except for the graham crackers and walnuts) and mix together. Put your slow cooker on low and cook overnight (or for about eight hours). *Disclaimer: if you know your crock pot is ridiculously hot and burns things easily, I suggest doing this early morning and cooking for about five hours instead. You know your slow cooker better than I do, therefore, Chubby Vegan Mom is not held accountable for burnt pumpkin pie oatmeal.*

If you’re nervous about leaving it overnight I suggest prepping it after dinner and serving the next morning. It reheats SUPER well and tastes just as delicious.

To eat, I recommend a dash of your favorite almond milk (seriously, like 1 TBS tops), a handful of walnut pieces and half a graham cracker smashed up on top.

This was a hit with Chubby Vegan Mom, Dad AND daughter, not to mention Baby B bouncing around in my belly!

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Pumpkin Cinnamon Buns, courtesy of your crock pot

Here’s the thing about making cinnamon rolls in your slow cooker.

It’s basically the best idea anyone had. 

Ever.

It only takes about an hour and a half in your crock pot and they come out super duper perfect. 

Like, gooey, sweet and deliciously fluffy perfect. 

You might be wondering why you’d want to spend 90 minutes making something you can bake in 20, but I really encourage you to give this recipe a whirl. Unlike the 20-minute, pop-in-the-oven method, it’s really, really hard to overcook (aka dry out and make brick like) these cinnamon buns in the crock pot.

And in the spirit of all things fall, October and wonderful (not to mention a half a can of pumpkin sitting in my fridge begging to be used), I’ve decided to put a fun spin on this breakfast and make it pumpkin spice cinnamon buns with cream cheese frosting. You won’t be sorry.

 

Pumpkin Spice Cinnamon Buns

(Makes 12-14 rolls)

Ingredients:

3 cups all purpose flour

1/4 cup sugar

1 package active dry yeast

1/2 cup vanilla almond milk

1/4 cup water

3/4 cup pureed pumpkin

1/2 cup canola oil

1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)

Filling Ingredients:

1/3 cup butter

1/3 cup brown sugar

2 tsp ground cinnamon

2 tsp nutmeg

1 tsp ginger

1 tsp ground gloves

Icing Ingredients:
4 oz vegan cream cheese, soft
1 cup powdered sugar
1/2 stick vegan butter, soft
1/2 tsp vanilla extract

1/2 tsp lemon juice

 

Directions:

In a large bowl, combine flour, sugar and yeast. Fold in almond milk, water, pumpkin, flaxseed egg and oil into try ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes.

Once dough has settled, roll into a rectangle on a lightly floured surface. 

Mix together filling ingredients and baste rolled rectangle dough with sugary, pumpkin spice mixture. Roll long side to long side, pinch ends and then cut into 12-14 slices. 

Place in greased crock pot and cook on high for 60-90 minutes (perform the toothpick test to determine doneness. If it comes out clean, you’re good to go!)

Mix up icing/glaze and pour over hot rolls to create an ooey, gooey, perfectly moist cinnamon bun. Top with pecan pieces if you’re feeling wild.

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Vegan Cream Cheese: Never Buy it Again

No, I’m not going to spoil anyone’s vegan cream cheese bubble by telling you it’s somehow not vegan.

I’m going to spoil your vegan cream cheese bubble by telling you how to make it yourself.

And once you make this super yummy cream cheese, you just won’t want to go back to buying it.

Trust me on this one.

Don’t be scared by the ingredients, while some of them may seem like they’re on the pricier side, they’re the type of things that can easily be used in other vegan recipes so buying them in bulk really cuts down the cost for you. Cashews are great to make your own vegan cheese or cream sauce and coconut oil lasts seemingly forever and is great in baking!

Vegan Cream Cheese (it’s as simple as that)
(Makes a seriously decent amount, probably two-three normal tub sizes)
Ingredients:
1 1/2 cup raw cashews (soak them in water overnight to soften them)
1/2 cup water
2 TBS hummus (this adds a much-needed tang to the recipe, don’t skip out)
1/4 cup Healthy Top vegan whipped cream (I really dig the whipped-textured cream cheese, this could be omitted but I’d add about 1/4 cup of vanilla almond or soy milk)
1 TBS coconut oil
2 TBS lemon juice (also don’t skip this, adds a bit of zip)

Directions:
Soak your raw cashews in a bowl overnight. In the morning, throw the cashews, water and coconut oil into a blender (I used my super Vitamix). Next, add in the hummus, whipped cream (this doesn’t have to be ‘whipped’ beforehand, just use it in its chunky block form) and lemon juice.
Refrigerate for at least one hour and stir before serving! Enjoy on anything from crackers to bagels!

The best part about this recipe is that it’s a blank canvas. There are a plethora of varieties you can make with it! The one in the picture above has 1/3 cup brown sugar and about 3 tsp of cinnamon added to it. I topped a pumpkin bagel with this mix and it was seriously, seriously heaven.

Kick off fall early with vegan pumpkin bread!

For the last few weeks, the spirit of fall has been poking around our house. From cool night temperatures that lead to sound sleeps (well, as sound as they can be when you have to wake up 14 times a night to pee), to chilly early mornings that require yoga pants and a sweatshirt. It may still be August, but fall is creeping in all around us.

And I couldn’t be more ecstatic or ready for anything in my whole life! Fall is HANDS DOWN my favorite season in the whole wide world. It brings amazing smelling candles, spices, hoodies, bright leaves, the perfect weather and so, so, so many pumpkin goodies.

Speaking of pumpkin goodies, I just couldn’t fend my urge off any longer. Fall may not officially be here yet, but last night I baked my first batch of pumpkin bread so it might as well be.

This bread has some weight to it and is incredibly filling, but it’s also incredibly easy and delicious, so don’t be surprised if you (and everyone else) gobbles it up right away! (Pardon the cheesy plate, it was late and I had absolutely no desire to dirty more dishes!)

Pumpkin bread with cream cheese glaze
(makes one bundt pan or two loaf pans, woo hoo!)
Ingredients: 
1 15-oz can of pumpkin
2 cups all purpose flour
1 cup spelt flour
2 cups sugar
1 1/2 cups cinnamon applesauce
3 TBS flaxseed to 1/3 cup warm water (let it sit for about 10 minutes to gel up)
3 tsps pumpkin pie spice blend (you can break it down and use cloves and nutmeg, but I’m impatient)
2 tsp cinnamon powder
1 tsp baking powder
1 tsp baking soda
1/2 container non-dairy cream cheese spread (we’ve been gobbling up Trader Joe’s brand)
1 cup powdered sugar
1/2 stick of butter (we’ve been using Willow Run)
1/2 tsp vanilla extract

Directions: 
Preheat the oven to 350. Grease and lightly flour bundt or loaf pans (I don’t own two loaf pans, hence, the bundt ring).
In a bowl, mix together pumpkin, applesauce, flaxseed/water mixture, pumpkin spice blend, and cinnamon powder.
In another bowl, mix together both flours, sugar, baking powder and baking soda.
Get out your big wooden spoon (not your handy mixer) and blend the dry ingredients into the wet ones. Don’t cheat, this is bread, not cake, so it doesn’t need to be mixed to fluff.
Pour mixture into desired pans and stick in the oven (easy, right?)
If you’re going the bundt pan route, bake for 35-45 minutes (do the toothpick test, you want it to come out clean, and push on it with your finger to see if it bounces back some).
If you’re going with two loaf pans, stick em’ in together and bake for 50-60 minutes.
About 10 minutes before your bread is done, take that hand mixer you didn’t use for the bread batter and blend together cream cheese (stick it in the microwave for 20-30 seconds until softened), powdered sugar, melted butter and vanilla extract. Set aside.
If you went the bundt pan route, wait about 10-15 minutes and then turn over your pan and lightly tap the bread out. Drizzle (or impatiently smear like I did) cream cheese glaze all over)! Top with nuts if you’re feeling nutty.
If you used loaf pans, drizzle the glaze over whenever your heart desires (although, the sooner, the better).

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