Hazelnut Pumpkin Ice Cream (3 Ingredients)

Hazelnut Pumpkin Ice Cream (3 Ingredients)

Ingredients

• 4 large or 6 small very ripe bananas (lots of black spots), frozen
• 1/2 cup fresh or canned pumpkin puree
• 3 Tablespoons of Nutella 
• Additional options: 1/2 cup chocolate chips, 1/4 to 1/2 tsp cinnamon  and  1 tsp of vanilla.

Instructions

1. Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. You can also add chocolate chips, 1/4 to 1/2 a tsp of cinnamon and 1 tsp of vanilla for some extra pizazz.
2. Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.

Peppermint Chocolate Hazelnut Brookies

Peppermint Chocolate Hazelnut Brookies

Oh, my word. Peppermint is my kryptonite...I just can't resist. These brookies and delicious. The oatmeal gives the illusion that you have stolen the corners of the brownie pan and the brownie is loaded with yummy nuts. However, this brookies is gluten free, dairy free and nut free. Unless you choose to add some nuts. 😄

Makes 30

Ingredients

24 ounces of Nutella (if you don't have a scale, scrape the has as much as possible. Then pour in some coffee, shake it up and enjoy some coffee while you bake ;) 

4 eggs

4 Tbsp chia seed

4 cups gluten-free oatmeal

1/4-1/2 tsp peppermint extract (use 1/2 if you really like peppermint)

1/2 cup almond milk

2 tsp vanilla

Directions 

Preheat oven to 350

Prepare a large muffin tin with liners or coconut oil. 

Mix Nutella and eggs in a bowl until smooth. Add in almond milk, chia seeds, peppermint extract and vanilla extracts and mix till smooth. 

Stir in oatmeal and let sit for 30-45 min. This allows the oatmeal and chia to soak up some of the moisture and thicken the mix. 

Get medium cookie scoop and place one scoop in each muffin tin. 

Bake for 12-15 or until the top of brookies look firm. 

Remove from oven and let cool. 

Simple Protein Pancakes (Gluten Free, Dairy Free)

Simple Protein Pancakes (Gluten Free, Dairy Free)

Ingredients:

1 cup almonds

2 cups oatmeal

1/4 cup chia seed

2 banana

1 cup apple pumpkin butter

2 eggs

1 cup almond milk

1/2 cup water (if needed to thin batter)

2 tsp vanilla

2 tsp cinnamon

Directions:

Process almonds and oatmeal in processor until becomes the consistency of flour. 

Add additional ingredients and process till smooth. Add additional water if batter if thick. 

Bake like a traditional pancake and serve with maple syrup.