PUMPKIN SPICE LATTE

This cozy, gluten-free, dairy-free twist on the classic Pumpkin Spice Latte is perfect for chilly Fall mornings!

Ingredients:

1 ½ cups unsweetened almond milk or coconut milk
2 tablespoons pumpkin puree
1 tablespoon maple syrup
½ teaspoon pumpkin pie spice
1 teaspoon vanilla extract
½ cup brewed coffee or 1 shot of espresso

Instructions:

In a small saucepan, heat the almond milk, pumpkin puree, maple syrup, and pumpkin pie spice until warm but not boiling.

Remove from heat, stir in the vanilla extract, and whisk to froth the mixture.

Pour over brewed coffee or espresso.

Enjoy with a sprinkle of extra pumpkin pie spice on top.

WBB Pro Tip: For extra froth, blend the heated mixture for a few seconds before pouring it into your cup.

Picture is with whipped coconut creme on top!

Simple But Mighty Oatmeal

There’s nothing like a warm simple oatmeal to start the day …and the toppings are endless! You can make this simple recipe into one of the healthiest and mightiest ways to start your day!

Ingredients

• ½ cup uncooked org rolled oats

• 1 cup unsweetened vanilla almond milk or water

• Pinch of salt

• 1/4 teaspoon ground cinnamon ( optional)

• 1/4 teaspoon vanilla extract

  My favorite toppings to choose from :

• 1 tablespoon maple syrup, 1/4 cup berries, 2 tablespoons of sliced roasted almonds, 1/2 teaspoon of nut butter, 1/2 chopped apple, sprinkle of cinnamon, banana slices, 1/4 teaspoon of chia seeds, 1 teaspoon goji berries, 1 tablespoon of dried cranberries, 1 tablespoon of roasted pumpkin seeds.

Instructions

1. Add all ingredients in a pot or saucepan over medium heat

2. Bring to a boil then reduce to a low simmer for about 5-7 minutes

3. Oatmeal is done when most of the liquid is absorbed.

4. Transfer to bowl and add on your favorite toppings

5. Enjoy

Easy 3 Ingredient Banana Pancakes

Easy 3 ingredient Banana Pancakes

Ingredients

• 2/3 cup oat flour

• 4 organic free range eggs

• 2 medium ripe bananas

• Optional add ins: 1/2 teaspoon of cinnamon, 1/4 teaspoon salt, 1-2 tablespoons hemp hearts

• Avocado oil ( for cooking the pancakes)

Instructions:

• Mash banansa until smooth. Add eggs in and whisk until both are incorporated.

• Add oat flour and any add-ins and gently combine. ( you can prep ahead to sit out up to 1 hr if needed)

• Preheat skillet ( non stick or cast iron)

• Add a small amount of avocado oil (wiping with a paper towel) if you think your pancakes will stick to your surface.

• Scoop approx 1/4 cup of batter onto the hot skillet ( leave room for other pancakes to expand)

• Cook pancakes until small bubbles appear on the top, then flip for another 1-2 minutes.

• Continue cooking in batches. You may keep the others warm in an oven at 200 degrees.

• Enjoy topped with bananas, berries, yogurt, maple syrup, or just plain ( great with my Super Chia Seed Jam )

• Can be stored in the refriderator for up to 3 days