Protein Pumpkin Muffins

Pumpkin gets a bad rep because of all of the pumpkin pie business, but believe it or not, pumpkins are actually a superfood! There’s no reason to feel guilty about indulging in one of the healthier treats of the season! Pumpkin itself is loaded with antioxidants, fiber, and Vitamin A! So why is pumpkin pie infamous for being this season’s diet sabotage? Well, it’s all of the other stuff paired along with pumpkin in those pies and cakes! These pumpkin muffins have all of the health benefits of pumpkin by itself, plus the added superfoods and protein from Cacao Magic and egg whites, and none of the unnecessary refined sugar and unhealthy fats!

This recipe is totally gluten-free (and paleo if you omit the oatmeal topping)! We used gluten-free flour. If you don’t know which one you want to use, take a look at The Philosophie Guide to Gluten-Free Flours. Usually it works best to use a combination of a few different gluten-free flours! We used coconut, almond meal, and tapioca flour. Make sure the only ingredient in your pumpkin pureé is pumpkin. A lot of them contain added sugar or pumpkin pie flavoring, but you just want the plain stuff! We’re going to add our own unrefined sweetener later, so no need to buy it with added palm sugar! We used coconut oil in this recipe, which is AMAZING for baking! We’re totally obsessed with all things coconut oil here at Philosophie HQ, so it was the natural choice. There are so so so many health benefits of coconut oil! Read all about them here!!

Store these babies in an airtight container. Due to the paleo ingredients, they won’t last very long before they go bad (don’t worry, you’ll probably eat them all anyway before that happens!). They should last 3-5 days in the fridge, or you could freeze some of them to make them last longer!!

 

Gather This:

  • 1 cup GF Flour
  • 1 Can Organic Pumpkin Puree
  • 1/4 cup Cacao Magic (or Berry Bliss for more neutral flavor)
  • 1/3 cup Coconut Oil
  • 4 egg whites
  • 1 1/4 cup coconut sugar or unrefined brown sugar
  • 1 Tbsp GF rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice

Do This:

  1. Preheat oven to 350 degrees farenheit and lightly grease a muffin pan with coconut oil spray (we buy this from Trader Joe’s)
  2. In large mixing bowl, combine the flour, cacao magic, baking soda, and baking powder.
  3. In a separate bowl, whisk together the pumpkin, coconut oil, egg whites, pumpkin spice, sugar, and salt
  4. Add pumpkin mixture to dry ingredients and mix until smooth
  5. In a small cup, stir together cinnamon and rolled oats
  6. Spoon batter into muffin pan, filling each cup about 2/3
  7. Sprinkle oats and cinnamon (and a little brown sugar to caramelize) on top
  8. Bake for 25 mins. Let cool. Enjoy!!

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

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Mediterranean Roasted Spring Vegetable Pasta Recipe

Sometimes you crave a delicious bowl of pasta and that is perfectly okay! Our beautiful Philosophie Babe, Marissa Cohen (@cohenmarissafaith) shared this tasty spring veggies pasta bowl recipe and we’re in heaven!


Pasta is an all-around crowd pleaser! For a plant-based, protein-rich meal I combined chickpea pasta with veggies roasted in the new Green Dream Savory Blend and finished it off with fresh herbs, hemp seeds, and Kalamata olives. I chose asparagus and zucchini, which are abundant during the springtime, but feel free to use whatever vegetables you have on hand! This is the perfect quick-and-easy dinner for one, but also can be made in big batches to share with loved ones.


Gather This:

Chickpea pasta (or any pasta of choice)

1 bunch asparagus (chopped)

1 zucchini (chopped)

Small handful of fresh basil

Small handful of fresh parsley

1 tablespoon of chopped Kalamata olives

1 tsp Green Dream Savory Blend

Black pepper

A sprinkle of hemp seeds

1 tablespoon of olive oil


Do This:

For the roasted vegetables: Cover the chopped vegetables in olive oil and Green Dream Savory Blend and bake at 375 F for 15 minutes.

For the pasta: Follow the box instructions and prepare the pasta accordingly.

For the toppings: While the pasta and vegetables cook, chop your herbs and olives and set aside

To assemble: Drain the pasta and mix in the roasted vegetables. Serve topped with hemp seeds, herbs, olives, fresh cracked black pepper, and an extra drizzle of olive oil.


What are some of your favorite ways to incorporate the Green Dream Savory Blend into your dishes? Share yours with us on Facebook and use #PhilosophieLove or #PhilosophieSuperfoods.

Superfood Bagel Brunch Recipe

I love a good brunch with my sisters and family - slow, soft morning and all the delicious foods you could get. The best brunches are warm, savory and satisfying. Nothing makes me more filled up than cooking up a delicious brunch with my kiddos.


Good foods are made so much easier now especially when we use the Green Dream Savory Blend, which has all you want in a seasoning. The nutritional yeast is an excellent source of B vitamins, fiber, and important minerals like zinc. It's also gluten-free, dairy-free, and extremely low-fat. Mixed with the variety of protein-rich ingredients in Green Dream Superfood + Protein Blend (plus a little bit of sea salt), it's the perfect seasoning for a tasty brunch treat like these tasty gluten-free bagel creations. This avocado bagel recipe is easy and delicious, especially when seasoned with Green Dream. Try it out (bonus points for enjoying yours with a gorgeous avocado flower like the one in the picture!).


Gather This:

1 bagel, cut in half (we LOVE Canyon GF Everything Bagel)

1 avocado (½ smashed, ½ sliced)

1 fried egg

1 tbsp Green Dream Savory Blend

1 tsp hemp seed


Do This:

Cut the bagel in half and toast for about 3-4 minutes, depending on how toasty you like it.

Fry the egg in avocado oil over-medium (just enough for the yolk to run a bit, but not enough to spill over).  

Slice ½ of the avocado into a flower (or, if you aren't feeling fancy, any way you prefer).

Top one half of the bagel with the sliced avocado. Smash the remaining avocado to top the other half of the bagel and top it with the fried egg.  

Sprinkle Green Dream Savory Blend and hemp seed over both bagel halves and enjoy!


What are your favorite brunch go-to's? Share with me in the comments below or share on Instagram using #PhilosophieLove!

Strawberry Layered Superfood Parfait

Welcoming in the weekend early with this super yummy parfait that tastes like fro-yo thanks to our amazing Philosophie Babe, Marissa Cohen (@cohenmarissafaith). It’s so easy to dress up any simple snacks like yogurt and granola with superfoods, nut butter and organic fruits. Pure heaven!


There’s something about a parfait that feels oh-so-decadent. Wherever you are in the world, this recipe will make you feel like a French girl indulging during an afternoon in Paris. It is rich and creamy, sweet and satisfying, but packed full of superfoods. Mixing Philosophie Superfood Blends into your snacks is a great way to get 10 grams of plant-based protein, with absolutely no fillers or sweeteners. It’s the perfect treat to keep you feeling light and energized this spring!


Gather This:

1 cup yogurt of choice (use plain almond milk yogurt for a dairy-free version)

1 tsp Berry Bliss Superfood + Protein Blend

1 tsp Cacao Magic Superfood + Protein Blend

½ banana

¼ cup granola (we love Purely Elizabeth Original flavor in this recipe)

1 tsp almond butter

1 tsp Cacao Bee Honey

Fresh berries of choice


Do This:

Mix ½ cup yogurt with Berry Bliss Superfood + Protein Blend, and add to the bottom of a jar. Layer with bananas and granola. Mix the remaining yogurt with Cacao Magic Superfood + Protein Blend and layer on top of the fruit/granola. Sprinkle with remaining fruit and granola. Finish with a drizzle of honey and almond butter and voila!


What are some of your favorite superfood parfait combinations? Share with me on Twitter using #PhilosophieLove or #PhilosophieSuperfoods!

Cacao Magic Persimmon Toast Recipe

It’s #ToastTuesday – and this month, that means another delicious sweet potato toast recipe featuring yummy superfoods. Today’s recipe stars dried persimmon, an amazing snack that’s surprisingly full of protein. With cashew butter, granola, and Cacao Magic Superfood + Protein Blend, this treat has all the fuel your body needs and all the flavors you could wish for!   

 

Gather This:

1 sweet potato slice

1 dried persimmon

1/2 tsp Cacao Magic Superfood + Protein Blend

2 tbsp Purely Elizabeth Granola

1 tbsp Georgia Grinders Cashew Butter

2 tsp Golden Berries

A drizzle of Berry Bee Honey

1 tsp Coconut flakes

Do This:

Slice your sweet potato and cook in the oven at 450° for 18-22 minutes, flipping over halfway through. In a small bowl, mix the cashew butter with the Cacao Magic. Once your toast is slightly cooled, spread the cashew butter mixture evenly on one side. Press dried persimmon into the center of the slice and surround with granola, golden berries, and coconut flakes. Drizzle BerryBee Honey over the toast and enjoy!


How do you dress up your toast creations? Share yours with me on Instagram using #PhilosophieSuperfoods!

 

Rosewater Cake Recipe

Let’s make it birthday week all week! I’m celebrating by bringing back this heavenly rosewater cake topped with Berry Bliss frosting - pure happiness! This cake was inspired by French cooking and the art of turning food into an experience.


This cake made from clean ingredients combined with the immune-boosting and beautifying properties of the Berry Bliss Superfood + Protein Blend creates a truly delicate and blissful experience. Perfect for birthday dinners, brunches and get-togethers, this cake represents the soft colors, enticing flavors and beauty found in all classic French pastries.


You can still enjoy all the baked good and pastries your heart desires as long as you substitute for clean ingredients. We used gluten-free flour and almond flour instead of all-purpose flour for a lighter cake. We also substituted regular sugar with coconut sugar which retains some of the same nutrients found in coconut palm. There are so many ways to substitute with a natural sugar alternative and make it vegan by using flax egg (though other ingredients may need to be adjusted). Everyone can enjoy a delicious rosewater cake and make it to your liking!

Gather This:

FOR THE CAKE -

¾ cup almond flour

½ cup of gluten-free flour

1 ½ cup pistachios

1 cup of butter (softened)

1 cup of coconut sugar

3 large eggs

3 tbsp of lemon juice

5 tsp of rose water

1 tsp of baking powder

Himalayan pink salt

1 tbsp Berry Bliss Superfood + Protein Blend

FOR THE FROSTING -

1 cup of unsweetened coconut shreds

1/3 cup of Berry Bliss Coconut Butter (melted)

2 tbsp of Berry Bee Honey

1-2 tbsp of canned coconut milk

 

 

Do This:

Preheat the oven to 300F. Spread pistachios out on a cookie sheet and place in the oven for 3-5 minutes or until they turn a slightly golden color. Remove pistachios from oven and allow to cool.

Once the pistachios have cooled, remove ¾ cup and set aside to use as decoration. Add the rest of the pistachios to a food processor and process until coarsely chopped. Remove the ground pistachios form the food processor and set aside.


In a small food processor, cream the butter and coconut sugar together on a low setting, until fully combined. While the food processor is running, add eggs, one at a time, and then add the lemon juice and rose water.


With the food processor off, remove the lid of the food processor and add the baking powder, gluten-free flour, almond flour, the ground pistachios, a pinch of pink salt, Berry Bliss, and pulse until well combined. Test the consistency on by scooping a bit up with a spoon. If it isn’t soft enough to fall easily off the spoon right away, but slowly slides off, then it’s perfect! If it’s too stiff to slide off the spoon, then add water, one teaspoon at a time until it is soft enough to slide off of the spoon.


Scoop the batter in a round spring-form cake pan and smooth out the top with a spoon or spatula. Bake on your oven’s center rack at 300F for 40-50 minutes. Test doneness by inserting a toothpick into the center of the cake. Once it comes out clean, remove the cake from the oven. (I recommend checking on this cake about 20 minutes into the baking time. If the cake is starting to look too brown on the top, cover it with foil, return it to the oven, and check for doneness regularly.)


Once the cake is done, remove from oven and allow to cool in the pan for 15-20 minutes. Then, remove the cake from the pan and place on a wire rack or dish to continue cooling. While the cake is cooling, you can prepare the icing.


In a food processor, combine the coconut shreds, melted coconut butter, honey, and coconut milk and blend until smooth and creamy. Once the cake is completely cool, drizzle with Berry Bliss Icing and sprinkle with the toasted whole pistachios that were set aside earlier. You may also garnish with rose petals, which are edible either raw or crystallized with sugar and egg whites.


You can store this cake in an airtight container for several days or serve immediately with LOVE!


What are some of your favorite superfood desserts and pastries? Share your beautiful creations with us on Instagram with #PhilosophieLove or #PhilosophieSuperfoods!

Berry Bee Banana Tahini Muffins

I have a Berry Bliss spring fever! I want Berry Bliss and Berry Bee honey on everything!! Philosophie babe, Marissa Cohen, made the most perfect and delicious banana tahini muffins using our Berry Bliss blend. So good!


These muffins are perfectly sweet with just a touch of savory. Tahini is one of my absolute favorite ingredients to use in recipes. It’s what’s responsible for making hummus have its creamy consistency. Tahini is made from ground sesame seeds and has a rich, earthy flavor. In my opinion, it has the light sweetness of almond butter and the slight saltiness of peanut butter. It is a great source of healthy fats and minerals like calcium, magnesium, and iron, making it a perfect addition to a plant-based diet.


These muffins are grain free, dairy free, and nut free, so most anyone can enjoy them. They pack perfectly in kid’s lunch boxes for snacks at school and make an amazing on-the-go breakfast option, paired with one of our Philosophies smoothies. The sweetness comes from the banana and Berry Bee Honey, made from mixing raw, unfiltered Manuka honey with two full cups of our Berry Bliss Superfood + Protein Blend to give you a mega-dose of antioxidants and vitamin C. Your whole house will be left smelling amazing once you pop these in the oven.

Gather This:

3 large overripe bananas (mashed)

¼ cup tahini

2 tbsp Berry Bee Honey

2 eggs (room temperature)

1 tsp vanilla extract

½ cup coconut flour

¾ tsp baking soda

½ tsp cinnamon

¼ tsp sea salt


Do This:

Preheat the oven to 350 degrees. Use an electric mixer to combine mashed bananas, tahini, and honey then mix until creamy.


Add the eggs one at a time into the mixture and combine.


Then, add all of the dry ingredients and mix until smooth.

Add ¼ cup of the combined mixture to each muffin tin. Bake for 20-25 minutes, or until a knife comes out smooth

Let cool and serve!



What are some of your favorite ways to incorporate superfoods into baked goods? Let us know in the comments below or connect with us on Facebook!