Hey y’all, it’s fall! 🙂 I’ve been a little MIA on the blog recently because I’ve just been thoroughly enjoying every last drop of summer! I’ve always been such a summer person, but I’m so excited for fall. Fall fashion, pumpkin everything (yes, I know, I can’t help it!), leaf piles, hayrides, Halloween and Thanksgiving… omg, EVERYTHING! I’m excited about it all! So, naturally, I’ve already been putting out fall decor around my house (even though it’s sooooo hot here in Minnesota still) and I can’t wait to pull out my cozy cardigans!
This Pumpkin Cake Recipe is so easy and my version is gluten free! As always, use whatever you have at home. I’m all about substitutions! Don’t have butter? — sub in some coconut oil. Don’t have sugar? — use maple syrup! So my version of Pumpkin Cake goes like this and turned out SOOOO AMAZING:
2 cups brown rice flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 cup pure maple syrup
3 large eggs
4 oz salted butter, melted
1 can pumpkin puree
Mix dry with dry, wet with wet, then all together. Bake at 350 degrees for about 35 minutes in a 9×9 pan. Let the Pumpkin Cake cool down on a cooling rack for about an hour. You can mix up some whipping cream for on top, scoop a side of vanilla ice cream, or make an easy sugar glaze to drizzle on top by using powdered sugar mixed with a little water.
This gluten free Pumpkin Cake recipe was super easy and only took about 15 minutes of prep time, along with 35 minutes to bake. I’ve been enjoying the leftovers for breakfast (oops!). Let me know if you try it out and if you used any substitutions! Enjoy!
P.s. It’s not very “blogger” of me, but the pumpkin cake in these pics are 2 day old leftovers… it was much prettier the first day but I didn’t get to taking pics then because #momlife! 😜
After my last recipe post I decided I needed to share a recipe that is more typical of my diet and lifestyle. The Glazed Raspberry Sugar Cookie Bars are so delicious and great for special occasions, however, in my daily life I try to not eat much sugar. This organic oat and fruit bowl recipe is packed full of protein and vitamins and is super yummy! This is also a vegan-friendly recipe!
Organic Oat and Fruit Bowl:
- Boil 4 cups of water in a medium sauce pan. Once water is boiling, dump in one cup of organic steel cut oats. After about 5 minutes the oatmeal will start to thicken. Once this happens you’ll want to turn down the heat and let the oats simmer for about another 30 minutes (or until your preferred consistency). I know this sounds like a long time, but steel cut oats are so healthy for you, packed full of protein and vitamins. Instant oatmeal is not equivalent, doesn’t really compare. Plus the texture of steel cut oats, and the flavor, is out of this world! That sounds dramatic but I’m a big fan of eating amazing organic foods. Once you taste the difference, and notice the difference in your health, there’s no going back!
- While the oats are simmering, prepare your fruits and nuts of choice. For this bowl I added what I already had at home: ripe bananas, strawberries, peaches, cashews (love the added crunch), dried cranberries, and frozen blueberries (mixed in with the oatmeal).
- While you’re waiting for the oats to finish there are plenty of things you can do. Go play with your kids, drink some apple cider vinegar water, make coffee, do the dishes, stretch, etc. The 30 minutes will fly by!
- Once the oats are fully cooked I stirred in frozen blueberries. This turns the oats a pretty purple, which makes it more enticing for kids too! Who am I kidding, it’s more enticing to me too! Who doesn’t like pretty, bright colored food?!
- Decorate your bowl with the fruits and nuts you selected. I like making it look pretty before eating! It helps me stay mindful about my health and food choices. I also like to remind myself during this time how grateful I am to be able to eat healthy, organic foods. Being grateful is key!
Enjoy! Mmm! I hope you liked this recipe for my protein and vitamin packed Organic Oat and Fruit Bowl! If you did, let me know in the comments below! As always, thank you so much for reading! I love being able to share with you in this creative outlet.
For this recipe I used:
Country Choice Organic Oven Toasted Old Fashioned Oats Canisters – 18 oz
*Not sponsored! Affiliate link… or shop at your natural foods store!
These Glazed Raspberry Sugar Cookie Bars have been my go-to dessert recipe lately because they’re super easy to make! Plus, I think they’re pretty 🙂 I try not to eat a lot of sugar, so after I’ve had a couple I like to deliver the rest to a loved one! “I love you, here eat these so I don’t!”… haha. I’m not a big recipe follower. I’ll look up a recipe but then adapt it to what I have on hand or to ingredients I eat. I’m all about experimenting! Don’t have sugar? Use maple syrup or honey. Don’t have vanilla? Leave it out! Oh well. Let’s get to it!
Glazed Raspberry Sugar Cookie Bars:
Prep: about 5-10 minutes / Cook time: 10-15 min (or until golden)
- 1 cup softened butter
- 1 1/2 cups granulated sugar
- 2 1/4 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon milk
- Freeze-dried raspberries (or any other topping!)
- Preheat oven to 375 degrees, grease baking pan with coconut oil spray, or rub coconut oil (or butter) in the bottom of your baking pan. I used a small pan about 8×10 inches.
- Mix softened butter with sugar and 1 egg. Whisk until light and fluffy. Stir in vanilla.
- Mix flour, baking powder, and salt in a separate bowl, then combine with wet ingredients. Thoroughly mix with hands until ingredients are all combined.
- Put mixture into greased pan, patting it down so it is spread evenly across surface. Put in oven and bake for about 10-15 minutes, or until lightly golden.
- While cookies are baking, prep the glaze mix. Mix powdered sugar with the vanilla and milk (can also use orange juice, or water, but might need less liquid then). You want the mixture to be more on the paste-like side, but still runny enough to drizzle.
- After the cookie bars are baked, take them out of the oven and cool for about 5-10 minutes (I skipped cooling them because I’m too antsy, but if you wait the glaze wont run off as much). Drizzle half the glaze across the surface of the bars. Crush the freeze-dried raspberries and spread over the bars, then use the rest of the glaze.
- Let the glaze solidify, and the bars cool down completely, then cut into squares. Eat them and get a sugar high… mmm! haha! Enjoy!
Look how happy Ivy is! Too bad I didn’t let her eat any… waa waa…
Let me know if you make these and how they turned out! Also, let me know if you like this new style blog post and I’ll make sure to write down more of my recipes to share with you guys!
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