These amazing donuts were created by our friend Denise, and I have a confession to make. This recipe has been sitting in my computer files for two whole years! Somehow, I totally forgot to post and share it, but here's the thing: Every time I would come across the recipe, it was outside of Pumpkin Season and it just didn't feel right to share a pumpkin recipe in the middle of April. So here we go. I made these recently and love the texture and spice combination. They're so perfect this time of the year, or any time really. I hope you love these as much as I did!

Ingredients:

• 3 large eggs, room temperature
• 2 tsp vanilla
• 1/2 cup canned pumpkin
• 1 tbsp almond flour
• 1 tsp tapioca
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp + 2 tsp FlavorGod Pumpkin Pie (sub 1 tbsp Pumpkin Pie spice + 1 tbsp maple sugar or other granulated sugar)
• 1 cup Nikki's Pumpkin Spice Donut coconut butter, melted
• 1 tbsp ghee or unsalted butter, melted

For the glaze:

• 2 tbsp raw cashews
• 2 tbsp Nikkis Cashew Cookie Butter (melted)
• 6 tbsp maple syrup
• 2 tbsp melted ghee
• pinch of salt
• 1 tbsp water

Preparation:

1. Preheat oven to 350F. In a stand mixer, whisk together the eggs and vanilla until slightly frothy. Add the canned pumpkin and whisk to combine. 
2. Add the almond flour, tapioca, baking soda, baking powder, and pumpkin pie spice. Whisk until just incorporated. 
3. With the mixer on, slowly pour in the coconut butter. Whisk until combined. Batter will be slightly thick and "flows like lava"
4. Grease a donut pan (or use a bread loaf pan to make one loaf). Divide the batter between the wells, fill to about 3/4 full.
5. Bake at 350F for 18-20 minutes. Let the donuts cool completely before removing. 
6. To make glaze, soak raw cashews in water while donuts are baking. When donuts are cooling, drain the cashews and add to a blender with the remaining glaze ingredients. Blend until smooth. 
7. Dip each donut in the glaze and place on a cooling rack to set.

Recipe and photos by our friend Denise, @denimelon on IG.

Pumpkin and Cranberry {Grain Free} Granola

This recipe was created by our friend, Emma, who is wildly creative and loves playing with healthy ingredients in the kitchen. When I made this, I immediately thought she was a genius for putting this one together. The flavor combinations here are bright and fun and the texture is great for adding to parfaits, smoothie bowls or just snacking on its own. This recipe makes approximately 3 cups of all natural, quick and easy, crisp and crunchy, subtly sweet, perfectly spiced, delicious, nutritious, healthy, homemade pumpkin and cranberry, grain free granola.

Ingredients:

• 3/4 cup raw almonds, roughly chopped
• 1/2 cup raw cashews, roughly chopped
• 1/4 cup pistachios, roughly chopped
• 1/4 cup Sunflower seeds
• 1/4 cup pepitas/pumpkin seeds
• 1 Tablespoon of chia seeds
• 1 Tablespoon of Pumpkin Puree’
• 2 Tablespoon of pumpkin spiced coconut butter, melted and cooled
• 1 Tablespoon maple syrup
• 1 Tablespoon vanilla
• 1 teaspoon cinnamon
• a pinch of salt
• 1/2 cup dried cranberries

Preparation:

Preheat your oven to 150’C (300’F) – Line a rimmed baking sheet with baking/parchment paper and set aside.
Roughly chop your almonds, cashews and pistachios – Go easy though, you want there to be some larger pieces, even a few nuts left intact for some nice contrast in texture.
Place your crushed/chopped nuts into a medium size bowl.
Add sunflower seeds, pepitas, chia seeds and cinnamon and stir to combine.
In a small bowl or jug whisk together maple syrup, coconut butter, pumpkin and vanilla then pour over your nut/seed mix. Stir to combine.
Pour your maple-vanilla-pumpkin coated nut mix into one even layer onto your prepared baking sheet and bake for 15-20 mins stirring occasionally. Keep an eye on it as like any granola recipe, these nuts can catch and burn quickly if left unattended especially when it comes to the final 5 mins.
Once your granola is deliciously golden and no longer “sticky” remove from the oven and allow to cool on the baking sheet for 5 mins.
Add your cranberries and stir to combine then allow to cool completely on the baking sheet before transferring to an airtight container (or ziplock bag) and store in the pantry or enjoy right away!

Recipe and photos by @emsswanston on IG.

Protein-Powered Blueberry Muffins

I'll never forget the days we baked blueberry muffins when I was little. They were always so much fun to make and so delish to eat. These little muffins take me back to those days, except they're gluten free and protein powered, so you'll feel full and ready to take on the day! Don't forget to drizzle some extra coconut butter on top!

Ingredients:

• 3/4 c almond flour
• 3/4 c vegan protein powder
• 1 t baking powder
• 1/4 t cinnamon
• pinch of salt
• 1 T chia seeds
• 1 1/2 T coconut oil (gently melted)
• 1 T honey
• 1 T vanilla cake batter coconut butter (gently melted)
• 1/2 t almond extract or vanilla
• 1 egg
• 1/2 c almond milk
• 1/2 c fresh blueberries
• ICING DRIZZLE : 2 T vanilla cake batter coconut butter + 1/2 t honey

Preparation:

1. Set oven to 350.
2. Combine all the dry ingredients together in a bowl.
3. Beat the egg, melted oil, coconut butter, milk, and extract until well-mixed. Carefully stir in the blueberries.
4. Line or spray a mini muffin pan. Bake for 15-18 minutes (depending on desired texture - I like mine crispy on top so I go closer to 18 minutes!)
5. Once they are just barely warm, drizzle on the coconut butter icing. 
6. *To make this recipe vegan, sub egg for a flax egg and honey for maple syrup!

Recipe and pictures by our friend Rachel of @theheartfelttable on IG.

Vanilla Matcha Latte

This Paleo Dairy Free Matcha Latte is extra special. Matcha has so many health benefits, like helping prevent cancer, weight loss and overall boosting your immune system. It contains some caffeine, so be cautious if you have caffeine sensitivities. This latte is wonderfully creamy, velvety smooth and oh so tasty. Our friend, Emma, created this one and paired it nicely with dark chocolate, which is always a great idea, if you ask me! I hope you love it!

Ingredients:

• 1 scoop (1/4-1/2 teaspoon) Matcha Green Tea
• 1 tsp Vanilla Extract
• 1 Tbsp of Vanilla Cake Batter coconut butter 
• 1/4 cup water
• 2/3 cup almond milk
• 1 scoop collagen protein

Optional:

• 4-6 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia – more or less to taste

Bonus:

• A couple squares of dark chocolate – 1 grated for serving + a couple extra for you to enjoy along with your dreamy matcha latte

Preparation:

1. Place all ingredients (except the chocolate) into small saucepan and whisk to combine.
2. Place over medium heat and whisking frequently (so the milk doesn’t catch and burn), heat to preferred temperature.
3. To serve, pour into your favorite mug and grate over a little dark chocolate if desired ← seriously, do it!

Recipe and Photos by Emma @emsswanston

Spiced Honey Cake

I have a confession to make. When our friend, Rachel, from @Theheartfelttable on IG sent us this recipe, I was in the middle of a Whole30 challenge and oh so tempted to cheat with this cake! I ended up eating a boatload of fruit and nuts just to overcome this craving. Big thanks to Melissa Hartwig, cofounder of the whole30, who made it very clear that once you cheat, you have to start all over! She does not mess around!

When the challenge ended, I wasn't as excited to get back to wine and pizza as I was to try this cake and it did not disappoint! The flavors coming from the spice tea are wonderful and the coconut butter topping is pretty perfect. The combination is extra special and a wonderful treat to make for family and friends. I'll be bringing this one to our next gathering! 

Ingredients:

• 3 eggs
• 2.5 c almond flour
• 1 c cassava flour
• 1/2 c coconut flour
• 3/4 c raw honey
• 1/2 c coconut sugar
• 1 c @celestialtea bengal spice tea {1 bag, cooled}
• 1 t baking powder
• 1/4 c full fat coconut milk
• 2 t vanilla
• 1 t ceylon cinnamon
• 1 t pumpkin pie spice
• 1/2 t salt 

Topping :

• 4 T Nikki's Vanilla Cake Batter
• 1 T maple syrup 
• 1/2 t cinnamon

Preparation:

1. Set oven to 350 degrees. 
2. Mix together all of the dry ingredients and set aside. 
3. Combine coconut sugar, honey, vanilla, eggs, and cooled tea until it is blended.
4. Slowly pour the wet ingredients into the dry, stirring to combine each time. 
5. Spray a glass bundt pan and poor in the batter. 
6. Bake for 50-55 minutes. 
7. Allow to cool completely before transferring out of the bundt pan. 

Topping:

1. While the cake is cooling, gently melt the coconut butter and once it is just barely runny, mix in the maple syrup + cinnamon. 
2. Stir to combine.
3. Once the cake has cooled and been transferred out of the bundt pan, drizzle on the melted coconut butter icing and enjoy!

This cake also freezes amazingly. I slice it into 1 inch slices, individually wrap them, and then freeze them in a freezer safe bag.

Recipe and photos by Rachel at @theheartfelttable