A Guilt-Free Hallowe’en Treat!

Happy Hallowe’en!

I love dressing up for the occasion and while most of us are busy with our kids and friends, partying, trick-or-treating or handing out candy, it’s almost inevitable that we are faced with an abundance of candies and chips at this time of year.

Sure, go ahead and have that mini kit-kat bar if you want, or that small bag of chips. Chances are, if you’re generally living a healthy and balanced lifestyle, those treats shouldn’t cause havok to your body. The issue is when we get the cravings and binge!

The refined sugar and starches doesn’t just interfere with good health and cause weight gain, but it doesn’t do your immune system any good or for your gut/intestinal health.

But don’t fret! If you haven’t noticed, I’ve been on a cooking/baking frenzy lately so I have another recipe to share with you!

I’ve made this pumpkin bread a few times with some different ingredients. Whether you are looking for low fat, low carb, or something in between, I have just the treat for you! High in protein, fibre and zero sugar but has all the sweetness and flavour you’ll need!

What you need:

1 1/2 cup of pumpkin puree: I made my own with 1 small pumpkin – I got mine for $0.79!

1 3/4 cup almond flour (for lower carb) or Whole wheat/buckwheat/millet/oat flour (for lower fat) or gluten free flour if you swing that way

1 3/4 tsp baking powder

1/4 tsp baking soda

1/2 cup almond milk

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 all spice

1/4 tsp salt

1 tsp vanilla extract

1/2 cup coconut oil

1 scoop of CORE vegan protein powder

1/4 tsp ground ginger powder

Optional: chopped nuts, pumpkin seeds, dark chocolate

What to do:

The Puree:

First name Martha, Last name Stewart! I made my own pumpkin puree by chopping up the pumpkin into a few slices, taking out the seeds and guts. You can save the seeds for roasting later.

I popped the pumpkin in the oven for 40 mins at 375F

Let cool for a few minutes because it is HOT. Then I peeled off the skin and place the pumpkin into my  nutribullet and blended. Voila! my own puree! I refrigerated what I did not use

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1. Mix all the dry ingredients in one bowl
2. Mix all the wet ingredients in another bowl
3. Mix the two mixtures together
4. spray the bread pan and pure mixture in. top with the optional nuts, seeds, and/or dark chocolate
5. place in the oven for 25 minutes at 375F ( I used a small toaster oven)