Vegan Pumpkin Bread Rolls

Happy Mabon everyone!  Mabon is the celebration of the Autumn Equinox. Mabon is the time of harvesting our gardens, orchards, and crops.  It's also a time of letting go, a time to honour our loved ones who have passed, and to say goodbye to summer.

Let's celebrate autumn today by baking and cooking what we have harvested from our gardens or have picked from our trees and vines.

Decorate the dinner table with lit candles, apples, pumpkins, herbs, and flowers.  Treasure this time with your friends and family.

As the autumn winds blow in the darkness, may you be safe and warm in the comfort of your home.


2 1/4 t yeast
1 cup plus 2 t organic almond milk, scalded and cooled to lukewarm
1/4 cup organics pure cane sugar
5 T vegan butter
1/2 cup organic pumpkin puree
1 organic flax seed egg
1 t sea salt
3 3/4 cups organic unbleached all-purpose flour
15 organic whole pecans


Line 2 large baking sheets with unbleached parchment paper, set aside.

In the bowl of your stand mixer fitted with the dough hook, stir in yeast, 1 cup lukewarm almond milk, 3 T melted butter, sugar, pumpkin, flax seed egg, and salt.

Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl.  Knead the dough for 5 minutes; you may add 1 T of additional flour at a time if the dough seems to sticky.

Transfer dough to a greased bowl and cover with a clean kitchen towel.  Let rise for 1 hour.

Gently punch down the dough after it has risen and divide the dough into approximately 15 balls. Place them on the lined baking sheet.  Slightly press down each ball using the palm of your hand.

Using a sharp knife or kitchen shears cut 6-8 slices into each ball.  Do not slice all the way into the center. 

 Cover and let rise again for 45 minutes.

Pre-heat oven to 350 degrees.

In a small pot over low heat, melt 2 T of vegan butter with 2 t almond milk.  Remove from heat.

Using the end of wooden spoon, poke an indentation into the center of each roll.

Brush each roll with the melted butter/almond milk mixture.

Bake for 15-20 minutes.

Remove rolls from the oven and insert one pecan into the center of each pumpkin roll.

Enjoy them warm under a tree of falling leaves!

*Recipe adapted from Handle the Heat

Peppermint Chocolate Wheat Grass Hopper Smoothie

Benefits of:

Peppermint-helps relieve 
                   sinus/respiratory infections 

Wheat Grass-detoxifies 
                      gives you energy
                      better sleep 
                      reduces inflammation 

Raw Cacao-dietary fiber
                    cardiovascular health

Hemp Milk-strengthens immune system
                  improves circulation

Mango-skin cleanser/unclogs pores
                   alkalizes your body
                   high in iron 
                   aides digestion

These are just a few benefits of each ingredient in this smoothie.  A refreshing smoothie for anytime of day, also a smoothie that will give you health benefits everyday!


1 cup organic wheat grass water
1/2 cup organic hemp milk
1/4 cup organic mango
1 1/2 t organic raw cacao
1/2 t organic pure peppermint extract

Vegan Cinnamon Oatmeal Bread with an Orange Cream Cheese Glaze

Today's forecast calls for rain and temperature in the 60's.  Now some people would complain about weather like that.  Not me!  I am done with hot and humid weather.  I enjoy working in my garden without passing out from heat exhaustion.

Cooler weather calls for comfort bread, and that bread is called Cinnamon Oatmeal Bread with an Orange Cream Cheese Glaze.

Ingredients for dough:

1 1/2 cups quick oats
1 1/2 cups boiling water 
3 T vegan butter
3 T organic agave nectar 
1 T organic brown sugar 
2 t sea salt 
2 1/4 t yeast
2 organic flax seed eggs
4-5 cups organic unbleached all-purpose flour
3 T vegan butter, melted
2 T organic cinnamon 

Ingredients for glaze:

1 1/2 T vegan cream cheese
3 T organic orange juice
2 T organic pure cane sugar

Method for dough:

Grease 2 medium loaf pans, set-aside.

In a large bowl mix together the oatmeal, and boiling water.  Add butter, agave nectar, brown sugar, and salt. Set-aside.

In the bowl of a stand mixer add yeast, 2 cups flour, and flax eggs.  Mix using the flat beater.

Change to the dough hook and add 1/2 cup of flour at time.  Dough should come clean from the sides of the bowl, knead dough for 3 minutes.

Place a clean kitchen towel over bowl and let the dough rise for 1 hour.

In the meantime make the glaze.

Method for glaze:

In a small sauce pan over a low flame add cream cheese, orange juice, and sugar.

Mix frequently until cream cheese has melted and the sugar has dissolved,

Remove from heat, and let cool.

Method for assembly:

Divide the dough into 2 pieces.  Roll each into a rectangle about 8" wide and 12" long.  Butter each dough with the melted butter and sprinkle with cinnamon.

Roll up the dough and press seams securely together.  Place each into a pan seam side down.  Cover pans and let rise again for 45 minutes.

Pre-heat oven to 375 degrees for 20 minutes before baking.

Bake on the middle rack for 40 minutes.

Let the loaves cool completely before glazing.

*recipe adapted from the cookbook, Bernard Clayton's New Complete Book of Breads


Vegan Apple Cinnamon Coffee Cake

Can you feel it? I can! Autumn! Autumn is right around the corner! The temps are beginning to drop a tinge, it's getting darker earlier, and I just saw a boat full of pumpkins at the market!

I bake all year, but Autumn brings a barrage of recipes that truly bring us the magical Autumn experience.

Apples, cinnamon, and pumpkin are just a few of the ingredients I think of when I plan my Autumn baking.  

This coffee cake recipe is one to "fall" for that's for sure! I plan on making this cake numerous times this Autumn.

Ingredients for batter:

6 T vegan butter, room temperature 
1 1/4 cups organic whole wheat pastry flour
1 1/2 t organic cinnamon
1 1/4 t non-gmo, non-aluminum baking powder
1/2 t sea salt
1/4 t baking soda
2/3 cup organic Sucanat
2 organic flaxseed eggs
1/2 cup organic coconut milk
1 large organic apple, peeled and chopped into 1/2 inch pieces 

Ingredients for glaze:

3 T organic pure cane sugar
3 T water
1/4 cup vegan cream cheese


Pre-heat oven to 350 degrees.  Line an 8x8" baking pan with unbleached parchment paper.

In a large bowl, whisk together the flour, cinnamon, baking powder, salt, and baking soda. Set-aside.

Using a stand mixer, cream together the Sucanat and butter until fluffy.  Add the 2 flaxseed eggs, mix until fully incorporated.  Alternate adding the flour mixture and the coconut milk.  Stir in apples by hand.

Pour batter into the lined baking pan.  Bake 25 minutes or until the cake pulls away from the sides of the pan.

While the cake is baking start the glaze.

In a small saucepan, combine the sugar and water.  Stir until the sugar dissolves.  Remove from heat and let cool.

Place cream cheese in a medium bowl and beat until smooth and fluffy using a hand mixer.  Add the cooled sugar mixture and continue beating until you get a smooth glaze.

When the cake is completely cooled, pour glaze in long diagonal ribbons.

Next, cut yourself a slice, pour yourself a cup of coffee. Sit by a window and start looking for falling leaves.

* recipe adapted from Clean Eating magazine.


Vegan Hemp, Chia, and Flax Seed Granola

I'm going to start eating more granola. It's really the ideal snack!  This granola is powered by hemp, chia, and flax seeds.  I also added organic 85% cacao bitter-sweet chocolate chips, 'cause chocolate is always needed in granola! (at least mine)

By adding these powerful seeds to your granola, you will adding fiber, omega-3, protein, amino acids, and antioxidants.


2 cups organic quick oats (I prefer the One DeGRee brand)
1/4 cup organic hemp seeds (also One DeGRee brand)
1/4 cup organic chia seeds
1/4 cup organic flax seeds
1/2 cup organic agave nectar
1/2 cup filtered water
1/4 cup organic coconut oil, melted
1/3 cup organic 85% cacao bitter-sweet chocolate chips


Pre-heat oven to 350 degrees.

Line a large baking sheet with unbleached parchment paper.

Combine all of the ingredients in a large bowl.  Pour out onto the lined baking sheet.  Smooth out granola and bake 35-40 minutes.

Store in an air tight container.


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