Philosophie Babe Recipe: Cinnamon Swirl Pumpkin Bread

We haven’t done a Philosophie Babe post here on the blog in a LONG time, but when our babe Amrit-Sadhana of Body Bliss Life shared this amazing pumpkin bread loaf we just HAD to share. With Thanksgiving behind us, what better way to use up the last of your pumpkin leftovers? AND..we still have a few bags left of our specially and lovingly blended Fall Vibes Superfood Blend to sprinkle all over this treat. 


Since Fall hit, I have felt a little more inspiration float back into my life. It feels so good to head into the kitchen with an idea in my head and just let myself do my thing. So in honor of this cool weather and pumpkin spice I created an adaptogenic (optional) Cinnamon Swirl Pumpkin Spice Bread. Yeah… you heard that right… it’s kind of insane. Here’s how I did it.


It’s warm, nourishing, hormone-balancing and gluten-free. So delicious and so perfect for those crisp mornings along with an adaptogenic latte.

 

Gather This:

WET INGREDIENTS - 

1 cup pumpkin puree

½ cup coconut sugar or lakanto monk fruit sweetener 

½ cup milk of choice

¼ cup coconut oil, melted

2 eggs or the equivalent of an egg replacer

1 tsp vanilla

DRY INGREDIENTS -

1 ½ cups gluten-free oat flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground cardamom 

⅛ tsp allspice

¼ tsp salt

TOPPING - 

¼ cup oats

¼ cup coconut sugar

2 tbsp butter or coconut oil

1 tbsp Fall Vibes Pumpkin Pie Superfood Blend

½ tsp cinnamon

¼ tsp ground ginger

¼ tsp ground cardamom

Do This:

Preheat the oven to 350℉ and grease a bread pan.

In a large bowl, whisk together all wet ingredients. Combine dry ingredients in a separate bowl and fold into wet ingredients. In a small bowl combine everything for the topping except the oats and butter. 

Pour half the batter into the bread pan. Sprinkle ½ the topping mixture over the batter. Pour remaining batter into pan. Using a knife, fold the batter to create the swirls. Add the oats and butter or oil to the remaining spice mixture. Break up with fingers until it’s crumbly. Top the batter with crumble and place in the oven. Back for 40-45 minutes or until a toothpick comes out clean. Place on a cooling rack and allow to cool for 30 minutes.

Though the Fall Blend is not required for this recipe, it’s a fun addition as it adds immunity-building and hormone-supporting Ashwagandha, bio-available vitamin E and sweetness from the spices.

 

Share your favorites from the holiday weekend with us below or tag me on social! Make sure to bookmark this recipe whenever you’re in a pumpkin spice mood!!

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Cinnamon Apple Pumpkin Muffins

Weekends are made for slow mornings and yummy brunches! These vegan pumpkin muffins are full of the pumpkin flavor and fall spices and bakes with full of flavor. It’s naturally sweetened with dates, cinnamon and our Fall Vibes blend. It’s oil-free, using applesauce to keep the muffins perfectly moist and tender and full of the delicious pumpkin flavor!


The cinnamon date topping was pure perfection. No pumpkin muffin is complete without traditional warming spices which is why the Fall Vibes Superfood Blend is PERFECT for these treats that smell & taste just like fall. 


Thank you to Philosophie Babe, Danielle Bear (@cacaoforcoconuts_) for this amazing fall-inspired recipe!

Gather This:

FOR THE MUFFINS

½ cup of cinnamon buckwheat groats

½ cup oat flour

¼ cup almond flour

1 tsp Fall Vibes

1 tsp baking powder

½ tsp baking soda

2 flax eggs (2 tbsp ground flax, 5 tbsp water)

½ cup pumpkin purée

½ cup unsweetened applesauce 

1 cup (or more) pecans

FOR THE TOPPING

4 Medjool dates (pitted and soaked) 

1 tbsp neutral nut butter (coconut or cashew would work) 

Cinnamon 


Do This:

Make your flax eggs, set aside. 

Pit and soak dates. 

Grind up buckwheat to a flour (or just slightly textured). 

In one bowl, combine all dry ingredients then in another bowl, combine wet ingredients. 

Roughly chop pecans and preheat to 350°F. 

Pour the dry ingredients into the wet ingredients. Mix well. Fold in pecans. 

Line a muffin tin with baking cups and bake for 15 minutes. (Silicon cups make it easy!) 

While the muffins bake/cool. Make the date topping. In a food processor, blend dates, cinnamon and nut butter. 

Once cooked, top with date mix and buckwheat groats. ENJOY!


Do you love all things pumpkin?! Share your favorite treat with us on Facebook!

Pumpkin Protein Freezer Fudge

Our Philosophie Babe, Danielle Bear (@cacaoforcoconuts_) whipped up this decadent superfood creation using our high vibrational seasonal blend, Fall Vibes. We can’t wait to dig into these tasty treats!


We truly believe in savoring the goodness of pumpkin but add in chocolate and you’ve made it even better! While it is autumn, LA is still full of lots of sunshine so we’re loving these delicious pumpkin freezer fudge bites made with pumpkin, Fall Vibes, almond flour, and chocolate chips! We’re adding our Berry Bliss to give them an extra boost of plant-based protein and vitamin C to help protect your body during cold & flu season. 


Make sure to bookmark this recipe for the holidays! It’s a great treat the whole family would LOVE. All vegan, organic and gluten-free! 

Gather This:

½ cup pumpkin

2 tbsp Berry Bliss Superfood + Protein Blend (you could also use Cacao Magic for more of a rich chocolate flavor)

1 tsp Fall Vibes

½ cup almond flour 

Chocolate chips (for melting)


Do This:

In a food processor, combine the pumpkin, Berry Bliss, almond flour and Fall Vibes.

Use a parchment-lined baking dish or silicone ice cube trays to form the fudge.

Freeze overnight.

Melt chocolate and drizzle on top.

Freeze to set!

Store in the fridge or freezer! ENJOY!

 

What fall-inspired treats are you making with your superfoods? Share it with us on Instagram using #PhilosophieSuperfoods!

Creamy Dream Butter Chocolate Cups

 Happy October! This month feels like the beginning of sweet season and celebrations. We are loving this superfood dessert recipe by Philosophie Babe, Abby (@abbywellbalanced), and had to share with all of you!


It only uses TWO ingredients and a pinch of sea salt! Y’all know how much we love a simple recipe plus who doesn’t love dessert with superfood magic?!


These chocolate cups are made with our macadamia nut, coconut DREAM BUTTER. The Dream Butter tastes awesome on its own but goes beautifully well with chocolate. Abby used Hu Chocolate (our fave!) because of its super clean ingredients. There is no dairy, soy or refined sugar in Hu chocolate. These three ingredients make convention chocolate inflammatory to the whole body including the gut.


Once you try homemade chocolate cups at home, you’ll never go back to store-bought ones again! 

Makes: 12


Gather This:

Dream Butter

One bag Hu Kitchen Chocolate Gems (about 9 oz.)

Pinch (or two) of sea salt


Do This:

In a saucepan, melt the chocolate gems on low heat until you have a smooth chocolate sauce.

Line a muffin tray with paper or silicone muffin liners.

Pour a tablespoon of melted chocolate into each muffin liner.

Place in the freezer for about 10 minutes.

Remove tray from the freezer, spoon 1-2 teaspoons of Dream Butter on top of the chocolate layer.

Place back in the freezer for 5 min, then sprinkle a touch of sea salt on top.

Continue to freeze cups for 30 min to an hour.

Peel out of the muffin liners and enjoy!

 

I would L O V E to see pics of your little peanut cups! Share them with us on Instagram + tag #myphilosophie!

Simple Pumpkin Spiced Latte With Fall Vibes

We’re celebrating the start of autumn and the re-launch of our seasonal superfood blend, Fall Vibes by making this delicious pumpkin spiced latte by Philosophie Babe, Danielle Bear (@cacaoforcoconuts_)!


Who says you can’t have clean + nourishing pumpkin spiced lattes? No us! We love our seasonal superfood blend because it’s loaded with high vibrational superfoods and adaptogens to support your body during this season of release and softness. Our Fall Vibes blend has been lovingly crafted by all of us and was specifically created with you in mind. Made from healing adaptogens, nutrient-dense superfoods, and traditional fall spices it’s the best way to celebrate fall without sacrificing your health with artificial sweeteners. 


Enjoy this creamy, cozy latte with a cacao cookie! It’s creamy, light and sweet and doesn’t leave you heavy or achy from artificial sweeteners. It’s entirely vegan and all organic. You know, only the good stuff. 

Ingredients:

2 tbsp pumpkin puree

½ cup nut milk

1 tbsp maple syrup

1 heaping tsp Fall Vibes

½ cup coconut creamer (or sub more nut milk)


Directions:

On the stove, in a small pot, stir the pumpkin, nut milk, maple syrup and Fall Vibes. Start with medium heat then reduce heat and let it thicken slightly. The thickness will depend on the milk you use and what’s in it. I used homemade almond milk so there wasn’t much to thicken.

If you have a frother, froth the coconut creamer or nut milk. If you don’t have one, add this directly to the pot (you can also combine all this into a blender to froth it up slightly).

Pour the pumpkin puree into a mug, top with frothed creamer and some pumpkin spice. ENJOY!

 

How are you celebrating the start of fall with superfoods? Share it with us on Instagram using #PhilosophieSuperfoods!

Energizing Cacao Date Bites

We are head-over-heels for these energizing cacao date bites created by our Philosophie Babe, Monette (@glazedandconfused.co). They’re packed with protein and nutrients that make you feel like a superhuman!


On top of tasting dreamy and delightful, these cacao bites are naturally energizing thanks to the Cacao Magic and dates (which also pack a variety of minerals like calcium, iron, phosphorus, potassium, magnesium, and zinc)! 


These are a great alternative to energy bars and so much better for you!

Gather This:

7 dates

1 cup walnuts

¼ cup Cacao Magic Superfood + Protein Blend

2 scoops collagen protein (optional)

1 dropper Blossom CBD (optional)

1 tsp Lions Mane (optional)

1 tbsp water

A pinch of salt


Do This:

Pit the dates and chop walnuts. Add all ingredients into a food processor or high-powered blender and blend until well-combined. Roll into 1-inch balls using the warmth of your hands to mold them together. To set, pop in the fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer-term storage.


What are some of your favorite sweet and healthy superfood snacks? Share yours with us on Facebook by tagging #PhilosophieSuperfoods!

Homemade Mint Chip Nice Cream

This year somehow felt like summer went by way too fast but also seemed to last for months and months. I’m going to miss the sweet summer moments with my family but I’m making more of an effort to bring more joy and play into our everyday lives. 


So while the kiddos are back in zoom school I’ve decided to celebrate the end of summer with this homemade mint chip nice cream recipe! I love how creamy and vibrant this recipe is and the mint flavor is so satisfying. We’ve added lots of dark chocolate chips and topped it with Green Bee Honey for an extra boost of immunity. 


Full disclosure, I ate two huge bowls of this nice cream all two myself and felt ZERO guilt about it. It’s so clean! All vegan, gluten-free, paleo and made with whole, real ingredients. Dig in!!

 

 

Gather This:

4 cups frozen banana slices (~2large bananas)

⅛ tsp pure peppermint extract, or more as desired

Pinch of salt

½ cup coconut cream

1 tsp Green Dream Superfood + Protein Blend

1 tsp Green Bee Honey

2-3 tbsp chocolate chips (we love Lily’s Sweets)

TOPPING: Green Dream Superfood + Protein Blend & Green Bee Honey


Do This:

Place frozen banana slices, peppermint extract, salt, coconut cream, Green Dream, and Green Bee Honey into a high-speed food processor or blender.

Blend on high for 1 to 2 minutes stopping to scrape the sides every so often.

If your blender is having a hard time blending the bananas, add coconut cream or almond milk by the tablespoon. Add in the chocolate chips at the end and blend once.

Once pureed together, your mint chip nice cream should be like a super thick smoothie or soft serve. Option to eat immediately or to transfer to a parchment-lined bread pan to freeze for later.

Freeze nice cream for 1 to 2 hours so that it hardens enough to scoop like ice cream, but isn’t too hard where you can’t scoop it.

 

What superfood treats are you creating these final few days of summer? Share yours with us on Instagram using #PhilosophieLove or #PhilsophieSupefoods!