Recipes from the Yummi Yogini

makes 20 cookies

 

Ingredients:

• -1 can garbanzo beans, rinsed
• -1/2 cup pumpin puree
• -1/2 cup almond butter
• -1 egg
• -2 T honey
• -2 T vanilla
• -1 tsp baking powder
• -1/2 tsp each nutmeg, pumpkin pie spice an cinnamon
• -1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 350.
2. Wash the garbanzo beans in cold water with your hands, so that the skin of the bean peels off. (check out my drain for a picture of the skins)
3. Place the beans in your food processor and pulse.
4. Add everything else to the food processor, except for the walnuts, and mix well.
5. Fold in the walnuts last.
6. Using sheets of parchment paper, scoop the cookie mix on them and bake for 20 minutes or until sides are browning. These are extremely moist so don’t be fooled and cook them longer, they should be like that! Use a wire rack for cooling.

makes 8×8 baking dish or 16 small brownies

Ingredients:

• -1 cup or 4 small golden or red beets
• -1/2 cup almond butter
• -2 mashed bananas
• -1 T unsweetened cocoa powder (I used Gheradelli’s)
• -1/2 tsp each of baking soda, nutmeg and cinnamon
• -1 tsp vanilla
• -1 egg
• -1/4 cup honey
• -1/2 cup chocolate chips
• -1/2 cup red wine

Directions:

1. Preheat the oven to 350. Lightly spray a baking pan and place aside.
2. Cut the beets from the stems and place in a pot of boiling water with the red wine until the beets are soft. Usually around 20 minutes or so. Let the beets cool.
3. Take your bananas and mash them in a large bowl. Add all the other ingredients, with the exception of the chips, and mix well.
4. When the beets are cool, take the skin off using a paper towel and chop into small pieces. Add the beets to the bowl and mix.
5. Fold in the chocolate and red chips and pour them into your baking dish.
6. Bake  for 35 minutes or until a toothpick comes out clean. You will love the flavor! I know I do! I’ve already had two!

makes a 9×9 baking dish or 12 brownies

 

Ingredients:

• -1 can black beans, rinsed
• -2 bananas, mashed
• -1/4 cup raw honey
• -1 tsp vanilla
• -1 tsp each of cinnamon and nutmeg
• -1 tsp baking soda
• -1 egg
• -1/2 cup almond butter
• -1/2 cup dark chocolate chips (the dairy -free brand from Nestle)

Directions:

1. Preheat the oven to 350 and lightly spray your baking dish.

2. Mash the bananas and add the honey, vanilla, spices, baking soda and almond butter. Mix well.
3. Rinse the black beans and strain them and then add them to the bowl, with the egg, mixing again.
4. Fold in the chocolate chips.
5. Pour the mixture in your dish and bake for 40-45 minutes or until a toothpick comes out clean. Enjoy these low calorie, high-fiber treats!

makes a 9×9 baking dish

 

Ingredients:

• -1 15oz. can Libby’s pumpkin puree
• -2 mashed bananas
• -1 T vanilla
• -1/2 tsp each of cinnamon, pumpkin pie spice and apple pie spice, nutmeg, baking soda
• -1/3 cup almond butter
• -1 egg
• -1/2 cup peanut butter chips (I used Trader Joe’s brand)

Directions:

1. Preheat the oven to 350.
2. Mash the bananas in a large bowl.
3. Add all of the other ingredients, except for the peanut butter chips, and mix well.
4. Fold in the chips last.
5. Place in a lightly greased baking dish for 40-45 minutes or until a toothpick comes out clean. Easy peesy!

makes 25 cookies

Ingredients:

• -1 and 1/2 cup whole wheat flour (you can sub almond flour too)
• -1/2 cup Libby’s pumpkin puree (not the pie filling)
• -1/2 cup brown sugar
• -1/2 cup granulated sugar
• -1 egg
• -1/4 coconut oil, melted
• -1/4 tsp baking powder
• -1/4 tsp salt
• -1/4 tsp each of cinnamon, nutmeg and pumpkin pie spice

Directions:

1. Preheat oven to 350.
2. In your food processor, add all of the ingredients except for the pumpkin puree and coconut oil. Puree them together.
3. In a pan, melt the coconut oil.
4. Add the coconut oil and the pumpkin puree to the food processor with everything else and pulse again until the mixture thickens.
5. Drop spoonfuls of the mixture on baking sheets lined with parchment paper to avoid burning.
6. Bake for 15 minutes or until edges brown.
7. Immediately after taking out, sprinkle some sugar on the top and place on wire racks to cool.

makes 15

 

 Ingredients:

• -2 bananas, mashed
• -2 tsp. vanilla
• -1/2 cup almond butter
• -1/2 lite brown sugar
• -1 egg -pinch of salt
• -1 tsp. baking powder
• -one handful each of walnuts, pecans, and dark chocolate chips

Directions:

1. Preheat oven to 350
2. Mix all the ingredients together and scoop 15 portions onto greased cookie sheets. I like non-stick coconut oil.
3. Bake 12-15 minutes or until brown around edges.
4. Enjoy!…

and try and leave some for the person you originally made them for!    

makes 13-15 bars…depending on how small/ big you cut them 🙂

Ingredients:

• -1/4 coconut oil
• -1/4 cup honey
• -1/2 cup almond butter
• -1 egg
• -1/2 tsp vanilla
• -1 and 1/4 cups almond flour or gluten free flour
• -1/2 tsp baking powder
• -1/8 baking soda
• -1/2 tsp salt
• -1/4 tsp nutmeg
• -1/4 tsp cinnamon
• -1/2 cup butterscotch chips


Directions:

1. Preheat oven to 350. Lightly grease a 8×8 pan and set aside.
2. In your food processor, mix wet ingredients together.
3. In a bowl, combine the dry ingredients throughly.
4. Add the dry ingredients in with the wet ingredients and process again.
5. Mix in butterscotch chips lastly and pour into pan.
6. Bake for 20-25 minutes. Let cool and pack in foil for camping, trying not to eat them all at once!

gluten free!

 

Ingredients:

• -1 1/4 cups Bob Millls gluten free all purpose flour
• -1 teaspoon baking soda
• -1/2 teaspoon salt
• -1/2 teaspoon ground cinnamon
• -1 cup C&H sugar blend with stevia
• -3/4 cup packed brown sugar
• -2 large eggs
• -1 teaspoon vanilla extract or grated peel of 1 orange
• -3 cups quick or old-fashioned oats
• -1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels-(Make sure gluten free, mine were, but some nestle products say made in factory that uses wheat)


How cute is she??!!

Directions:

1. Preheat oven to 375° F.
2. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake on parchment paper for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


These lasted a whole 3 hours in my house!

makes 12

Ingredients:

• -1 large zucchini
• -4 large carrot sticks
• -1 cup almond butter
• -1 egg
• -1/4 cup honey
• -1 tsp vanilla
• -1 tsp baking soda
• -1 tsp cinnamon
• -1 tsp nutmeg
• -1/2 cup of butterscotch chips (I used Nestle Tollhouse)



Directions:

1. Preheat the oven to 350. Spray a 9×9 baking dish and set aside.
2. Chop the zucchini and carrots up finely and combine all the ingredients in a large bowl.
3. Add the chips last and bake for 35-40 minutes or until a toothpick comes up clean. Enjoy!



makes 22 cookies


Ingredients:

• -1 can pumpkin puree (I love Libby’s)
• -2 cups whole wheat flour (If you are gluten-free, use 2 1/2 cups almond flour)
• -1/2 cup light brown sugar
• -1/2 cup Niccola’s apple butter or almond butter
• -1 egg
• -2 T chia seeds
• -2 tsp baking powder
• -1 tsp each of cinnamon, allspice, nutmeg
• -1 tsp baking soda
• -1 T vanilla
• -1/2 cup chocolate chips (I used dark chocolate)

Directions:

1. Preheat oven to 375. Combine the pumpkin, egg, vanilla, brown sugar and apple butter together.
2. In a separate bowl, combine flour, powder, soda and spices.
3. Fold the flour mixture into the pumpkin mix.
4. Add chia seeds and chocolate chips at the end.
5. Scoop spoonfuls onto an un-greased cookie sheet and bake for 15 minutes.
6. Let the cookies cool on a wire rack for 10 minutes and enjoy!

makes a 9×9 baking dish’s worth

Ingredients:

• -1/2 cup Niccola’s unsweetened applesauce
• -2 bananas, mashed
• -2 tsp vanilla
• -1/2 cup unsweetened coco powder (I used Gherardelli’s)
• -1/2 tsp salt
• -1 egg
• -1 1/2 tsp baking powder
• -3 T honey
• -3 T Niccola’s apple butter or almond butter
• -1/2 cup walnuts

Directions:

1. Preheat oven to 375.
2. In a bowl, mix together the applesauce, banana, (I used a potato masher) butter and honey.
3. Then add in the coco powder, vanilla and the egg.
4. Lastly add the salt, baking powder, nutmeg and walnuts and mix together.
5. Place in a 9×9 dish and bake for 35-40 minutes or until a toothpick comes out clean. Enjoy!



makes 17 cookies

 

Ingredients:

-2 bananas mashed
-1/2 cup pumpkin puree (I used Trader Joe’s)
-1 1/2 cup rolled oats (I used Trader Joe’s)
-1 tsp baking soda
-1/4 tsp each cinnamon, nutmeg, apple pie spice
-handful dark chocolate chips

Directions:

Preheat oven to 350.
In a large bowl, mash and bananas and add the pumpkin puree.
Then add the spices, baking powder and oats and mix.
Add chips last. Use parchment paper or an un-greased cookie sheet and dollop spoonfuls of the cookie mixture onto the sheet.
Bake for 30 minutes. Use a wire rack to cool. Enjoy without the guilt!

makes a 9×9 baking dish

Ingredients:

-1 acorn squash, de-seeded and roasted
-1/2 cup coconut flour
-1/2 cup almond butter
-1/2 unsweetened coco powder (I used Gherardelli’s)
-1 egg
-1 tsp vanilla
-1 cup unsweetened coconut milk
-1/4 tsp salt
-1/4 tsp each of cinnamon and nutmeg
-1/2 tsp baking powder
-1/2 cup shredded coconut
-1/2 cup dried cherries
-1/4 cup chopped pecans
-olive oil
-salt and pepper

Directions:

1. Preheat oven to 400 degrees. Cut the squash in three pieces, de-seed and sprinkle with olive oil, salt and pepper. Bake for 30 minutes or until soft, let cool. Scoop out the squash. Save your seeds!!
2. While the squash is cooking, use your food processor to blend the flour, coco powder, baking powder, salt and spices together.
3. Add the egg, coconut milk, vanilla, almond butter and squash.
4. Mix well and fold in the pecans, cherries and shredded coconut.
5. Place in a 9×9 baking dish for 25-30 minutes or until a toothpick comes out clean. Enjoy!


Look how moist these are!

makes a 9×9 baking dish


Ingredients:

• -2 cups yellow squash, grated or chopped thinly
• -1 egg
• -1 cup almond butter
• -1/8 cup honey
• -1 tsp each of vanilla, nutmeg and cinnamon
• -1 tsp baking soda
• -1 cup chocolate chips


This is my favorite almond butter from Trader Joe’s!

Directions:

1. Preheat oven to 350 and lightly spray your baking dish.
2. Chop up the squash and add everything, except the chips, to a large bowl.
3. Mix everything together well, adding chips last.
4. Bake for 35-45 minutes or until a toothpick comes out clean. Enjoy!



makes 12


Ingredients:

• -1 cup rolled oats (I used Trader Joe’s)
• -2 ripe bananas, mashed
• -1 cup dried apricots, quartered
• -1/3 cup almond milk
• -1/4 cup unsweetened vanilla almond milk
• -1 T vanilla
• -1/4 tsp salt

Directions:

1. Preheat oven to 350.
2. In a bowl, mash the bananas.
3. Add the mashed bananas, almond butter, vanilla and salt into your food processor and pulse.
4. Then add the almond milk and pulse again.
5. Add the rolled oats and pulse again.
6. Lastly, cut the apricots in quarters and fold then in, mixing with a spoon.
7. Place parchment paper on cookie sheets and place big spoonfuls of the cookie dough on it.
8. Bake for 15-20 minutes or until edges are golden. Place on wire rack to cool, Enjoy without the guilt!



makes 12 large cookies

Ingredients:

• -1 Delicata squash 
• -1 banana 
• -1 egg
• -1 tsp baking soda 
• -2 tsp vanilla
• -1/2 cup almond butter 
• -1 tsp each of cinnamon and nutmeg 
• -1/2 tsp pumpkin pie spice (my new fav) 

 

Trader Joe’s sells their spices for only $1.99! Deal!

• -1/4 cup pecans, chopped
• -1 handful chocolate chips (funny story about the chocolate I used below!)

Directions:

1. Preheat the oven to 400. Cut the squash in half, deseed and place cut-side down on an un-greased baking sheet for 20 minutes or until soft. Let cool.

  

2. In a large bowl, add all of the ingredients except for the pecans and chocolate chips.

 

3. When the squash has cooled, scoop it out of its shell and add it to the bowl. Mix everything together.

 

4. Add the chips and mix. Add the pecans and mix again.

 

5. Place scoops of the mixture on un-greased cookie sheets.

 

6. Lower the oven temp to 350 and bake for 20 minutes or until golden brown on the edges! Enjoy without the guilt! Easy way to eat your veggies, huh?!