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Fall has officially arrived, and with that the days and nights are cooler. Cooler weather calls for some good old comfort food and drink. Keep reading to find a couple of our healthy fall favourites!
Joyous Pumpkin Spice Latte
- 2 cups unsweetened nut milk (I prefer coconut milk for it’s natural sweetness)
- 4 tbsp. pureed pumpkin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tbsp. real maple syrup
- Warm nut milk with a milk steamer or on low heat on stove top. Be careful not to scald the milk.
- Once warmed, pour into a blender and add pureed pumpkin, spices and maple syrup. Blend until fully combined.
- Divide between 2 glasses, sprinkle with cinnamon and enjoy!
Original recipe from Joy McCarthy – Joyous Health.
Apple Cinnamon Muffins
- 2 cups whole wheat flour
- 2 tsps ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, lightly beaten
- 3/4 cup skim milk mixed with 1/2 tbsp lemon juice
- 3/4 cup packed light brown sugar
- 2 tsp pure vanilla
- 1/2 cup melted unsalted butter
- 2 cups of peeled, finely chopped honeycrisp apples
- 2 tbsp white sugar
- Preheat oven to 375 degrees Fahrenheit
- Line a 12 cup muffin tin with parchment liners
- Mix flour, cinnamon, baking power, baking soda and salt with a whisk in a large bowl. Whisk eggs, soured milk, brown sugar and vanilla in a medium bowl until smooth. Pour the wet mix into the flour mixture, fold gently until combined. Stir in melted butter until well incorporated, fold in apples.
- Scoop 1/3 cup batter into each prepared muffin cup. Sprinkle tops evenly with white sugar.
- Bake until muffins have risen and golden – approximately 20 minutes. Insert wooden pick in the centre, if it comes out clean they are ready. If wet batter is on tester, bake a little longer. Take out of oven when ready and let cool before eating.
These muffins freeze well and make for a healthy breakfast or snack on the go!