Tag Archives: hemp

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)

Pumpkin Breakfast CookiesTiny bites, big power. That’s what you’ll get when you make these healthy pumpkin breakfast cookies.

To make the cookies, simply stir together pumpkin puree, virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, pumpkin pie spice and sea salt. Add dark chocolate, hemp seeds and cacao nibs and you’re ready to bake. The small batch recipe makes 14 mini cookies.

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)
1/3 cup pure pumpkin puree (room temperature)
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup (room temperature)
1/8 teaspoon pure vanilla
2/3 cup gluten-free old fashioned rolled oats
1/3 cup almond meal (almond flour) or hazelnut meal
1/2 teaspoon pumpkin pie spice
1/8 teaspoon fine sea salt
2 heaping tablespoons dark chocolate chips (I use Enjoy Life)
1 tablespoon hemp seeds
1 tablespoon cacao nibs

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, pumpkin pie spice and salt; mix well. Stir in chocolate chips, hemp seeds and cacao nibs.

Use a small cookie scoop or tablespoon measure to drop mounds of cookie dough onto parchment-lined baking sheet. Flatten and shape cookies with your fingers. (This helps the cookies bake more evenly because the cookies don’t spread during baking.)

Bake 15 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 14 small (but mighty) cookies

-For gluten free cookies, be sure to use oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-The dough isn’t as stiff as traditional wheat flour cookie dough, but it should be moist and hold together when you scoop, flatten and shape the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
-Be sure the pumpkin puree and maple syrup are at room temperature. If you use cold (from the fridge) ingredients, the melted (liquid) coconut oil may solidify and stick to the bowl rather than mix with the other ingredients. It’s important that the pumpkin, coconut oil and maple syrup are well blended.
-This recipe makes a small batch of cookies. Crave more? The recipe easily doubles.

More small batch cookie recipes:
Almond Flour Chocolate Banana Cookies
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Applesauce Oatmeal Cookies from Eating Clean Recipes

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Coconut Milk Overnight Oats Recipe (vegan)

Peach Vegan Overnight OatmealNo time to make breakfast in the morning? No problem. Stir together a bowl of overnight oats the night before and you’ve got a healthy head start on the day.

Here’s a recipe for vegan overnight oatmeal made with toasted oats, coconut milk, pure maple syrup, cinnamon and chia seeds. The oats soften in the fridge overnight, and are best eaten cold with a generous topping of fresh fruit and hemp seeds.

Coconut Milk Overnight Oats Recipe (vegan)
1/4 cup old fashioned oats, toasted*
1 teaspoon chia seeds
1/8 teaspoon ground cinnamon
few grains fine sea salt
1/4 cup full fat coconut milk
1/4 cup water or nut milk (almond or cashew)
1 teaspoon pure maple syrup
1 fresh ripe peach, cut up
1 to 2 teaspoons shelled hemp seeds

In a small bowl, combine oats, chia seeds, cinnamon and salt. Add coconut milk, water and maple syrup; stir well. Cover and refrigerate overnight to allow oats to absorb liquid and soften. Stir well before eating; top with peaches and hemp seeds.

Makes 1 serving

*I prefer using toasted oats when making overnight oatmeal. To toast oats, heat oven to 350 degrees F. Spread 2 cups old fashioned oats on a large rimmed baking pan. Bake 5 minutes; stir. Bake 5 to 8 minutes more until oats are lightly toasted. Cool completely. Store toasted oats in an airtight container at room temperature.

-The recipe is easily doubled or tripled. Overnight oats will keep up to 2 days.
-The oatmeal mixture is very lightly sweetened, and the fruit topping is important to the overall flavor. If you prefer sweeter oatmeal, drizzle with additional maple syrup before eating.
-If peaches aren’t in season, top with your favorite fruit like mixed berries, banana or mango.
-For a grab and go breakfast, assemble in a small mason jar with a tight fitting lid.Coconut Milk Overnight OatsMore delicious ways to make overnight oatmeal!
Kefir Overnight Oats
Blueberry Fig Overnight Oatmeal from Bourbon and Honey

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Hemp Hummus Recipe

Hemp HummusLooking for a power snack? Try this protein packed hemp hummus dip. It’s made with chickpeas, tahini, fresh lemon juice and raw hemp seeds. The hemp seeds add a boost of healthy fats and protein.Hemp Hummus DipFor added flavor and nutrition, I sprinkle the hummus with extra hemp seeds before serving with fresh veggies and hearty crackers.

Hemp Hummus Recipe
1 can (15 ounces) chickpeas, rinsed and drained
1/4 cup tahini
2 tablespoons raw shelled hemp seeds
1 clove garlic, finely chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon kosher or fine sea salt
1/2 teaspoon ground cumin
Dash cayenne pepper

In a food processor, combine chickpeas, tahini, hemp seeds, garlic, lemon juice, olive oil, salt, cumin and cayenne. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 2 to 3 tablespoons water.) Taste and add more salt or lemon juice, if needed. Serve with fresh cut veggies and crackers. If desired, sprinkle with additional hemp seeds.

Makes about 2 cups hemp hummus

Hemp Chickpea HummusMore hummus recipes:
Beet and Lentil Hummus
Harissa Sweet Potato Hummus
Edamame Hummus from Eating Clean Recipes

Kefir Overnight Oats Recipe

Kefir Overnight OatsLet’s be honest, weekday mornings can be tough. If you’re like me your first priority is mainlining coffee, and locating your keys trumps making a healthy breakfast. Since I’m definitely not a morning person, I spend a few minutes in the evening assembling a make-ahead breakfast like overnight oats with kefir and berries.

Have you tried kefir? It’s a cultured dairy product similar to yogurt with a thinner, pourable consistency. It has a tangy flavor and is ultra creamy when you choose kefir made from whole milk. You can drink it straight, whirl it into a smoothie or mix it with cereal. Here I’ve made a version of overnight oats by layering kefir with muesli, berries, toasted coconut and hemp seeds. It’s an easy breakfast that makes for a less hectic morning.Overnight Oats with Kefir
Kefir Overnight Oats Recipe with Berries
1/2 cup organic whole milk plain kefir (I used Lifeway)
1/4 cup muesli or toasted oats (I used Seven Sundays original muesli)
1/2 cup frozen mixed berries, thawed
2 tablespoons toasted coconut flakes
1 teaspoon hemp seeds

Pour kefir into 2 small glasses. Top with muesli; cover and refrigerate overnight. To serve, top with berries, coconut and hemp.

Makes 2 servings

-Layering the muesli over the kefir allows the oats to soften slightly while retaining some texture. If you prefer a softer texture, stir the muesli into the kefir before refrigerating overnight.
-Since fresh berries are not in season, I opted to use frozen. It works well to place the frozen berries in the fridge overnight to thaw.
-If desired, drizzle with honey or pure maple syrup to add a touch of sweetness.
-For a grab and go breakfast, assemble in small mason jars with a tight fitting lid.

More easy breakfast recipes:
Coconut Milk Overnight Oats
Kefir Chia Pudding
Pineapple Avocado Kefir Smoothie
Banana Almond Kefir Smoothie
Berry Kefir Smoothie from Eating Clean Recipes

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