Pumpkin Spice Cinnamon Rolls with Spiked Apple Cider Glaze

I don’t have to prove my autumn bona fides to you. I mean, I will, but I don’t have to. So what’s more fall than pumpkin spice? What’s more fall than cinnamon rolls? How about pumpkin spice cinnamon rolls, the diabolical fusion of the two?

These right here are some tasty cinnamon rolls. They came together wonderfully, the glaze and filling are delicious, and they taste like autumn wrapped up in a beautiful spiral bow. Go and make them and eat them. Please. I want this for you.

Pumpkin Spice Cinnamon Rolls

Ingredients:

1 small squash
3/4 cup almond milk
2 Tsp yeast
1 1/2 cups spelt flour
1 1/2 cups brown rice flour
1 1/2 sticks vegan butter (we used Earth’s Balance)
1 Tbsp honey
1/2 Tsp salt
1/2 cup maple syrup
1 Tsp ginger
1 Tsp cinnamon
1 Tsp nutmeg
1 Tsp cloves
1 Tsp allspice
2 cups apple cider
1/4 cup spiced rum

Directions:

Preheat the oven to 425° F. Cut the squash in half, remove the seeds, and roast until brown and soft. Scoop out and mash up the inside of the squash (it should make about 2/3 of a cup).

Warm up the almond milk to room temperature (we microwaved ours for about 30 seconds). Sprinkle yeast on top and mix. Let sit for about 5 minutes. Knead in flour, 1/2 stick of butter, honey, and salt. Let rest until doubled while you watch Inhumans because you’re curious, and looking through Netflix for something you can both agree to watch sounds exhausting.

Roll dough into a rectangle. In a food processor blend together stick of butter, spices, and 1/4 cup of the maple syrup. Spread the butter mixture on the dough and roll up. Cut into slices and place in a baking pan, spaced out so the rolls have room to grow. Let sit overnight. In the morning preheat the oven to 400° F and bake for about an hour, or until golden. While baking, place cider, rum, and remaining 1/4 cup of syrup in a pan and reduce until 1/2 cup or so is left. Poor over hot rolls and let sit for about 5 minutes to cool and soak up the syrup. Enjoy your amazing pumpkin spice cinnamon rolls.

Vegan Gluten-Free Pear Gingerbread Pancakes

We first made these gingerbread pancakes during the summer and we absolutely loved them. But we decided it’d be better to roll out the recipe sometime in the fall, since they had more of an autumnal flavor profile. And remember, we love the fall, and fall recipes. Thankfully this past week we got pears in our Hungry Harvest* box, so it was a great time to revisit them!

*Affiliate link. If you click and order and use code HERO5, you get $5 off!

Gingerbread Pancakes: A Seasonal Treat

It’s hard to overestimate just how much of a treat these gingerbread pancakes feel like. They feel like eating fresh-baked cookies for breakfast. It feels like putting on a warm sweater and jumping into a pile of leaves. They feel like going on a hayride at the local orchard. They feel like pure, distilled fall. They’re just spicy and homey and wonderful.

These pancakes also reheat really well. We took them to work for breakfast one day this week, and they’re almost as delicious as they were fresh off the griddle. The bits of diced pear have a nice slight crunch to them. The gingerbread aroma drifts, tantalizing, from the top of the plate. A lot of pancakes don’t reheat well, but these ones are a star in that department.

In short, there’s no reason for you to not be making these gingerbread pancakes right now. They’re easy, they’re vegan, they’re gluten-free, they’re delicious, they’re evocative of fall, and they reheat well. Go. Make them. Live your bliss.

Vegan Gluten-Free Pear Gingerbread Pancakes

Ingredients:

1/2 cup buckwheat flour
1/4 cup almond meal
1/4 cup brown rice flour
1 Tsp baking powder
1 Tbsp oil
3/4 cup almond milk
1 Tbsp flaxseed meal mixed with 3 Tbsp water for 5 minutes
1 pear, diced
2 Tbsp molasses
2 Tbsp candied ginger, finely chopped

Directions:

Mix all of the ingredients together in a large bowl until combined in a thick batter. Heat a griddle on medium high heat. Once hot, drop dollops of batter about 1/3 cup each onto the griddle. Cook approximately 5 minutes per side, or until done on each side. Serve with maple syrup or whatever you prefer on your pancakes.

Apple Vegan Donuts with Peanut Butter Glaze

We’ve featured vegan donuts on the blog before, because donuts are the most delicious. They’re beautiful and perfect. The donut, that glorious torus, reminds us that mornings can be joyful, and not just something we have to slog through on our way to quitting time.

Vegan Donuts: All the Flavor, No Regrets

I don’t know about you guys, but I always feel awful after I stop at a drive thru donut store on the way to work (note: this does not include the exquisite Duck Donuts, which just opened a location near us). Don’t get me wrong, the donut is always delicious while I’m eating it. Endorphins explode in my brain. For a collection of moments, there is only chocolate and glaze and all is right with the world. But mere seconds later, regret sets in. I didn’t really need that donut, did I? And even though it tasted good, I knew my stomach wouldn’t feel that good afterwards, didn’t I?

To solve that, we simply make some delicious donuts at home without the ingredients that make us regret them elsewhere. What you see below is a vegan, gluten free apple donut with peanut butter glaze. That’s right, I said peanut butter glaze. It’s an amazing miracle.

Apple Vegan Donuts with Peanut Butter Glaze

Ingredients:

Apple Donuts:

1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes
1/2 cup almond meal
1/2 cup brown rice or spelt flour
1 Tbsp flaxseed
3 Tbsp water
1 Tsp baking powder
Pinch of salt
1/3 cup applesauce
1/4 cup maple syrup
1 Tsp cinnamon
Generous grating of nutmeg
1 Tsp vanilla

Peanut Butter Glaze:

1/4 cup peanut butter
2 Tbsp coconut oil
2 Tbsp maple syrup

Directions:

Preheat oven to 350° F. Mix together all donut ingredients in a large bowl. Pour batter into a donut baking pan and bake for 30 minutes. Take out and let cool in the pan for a bit and then transfer onto a wire baking rack to fully cool.

While the donuts are baking, combine glaze ingredients in a small saucepan until well combined. Allow glaze to cool. When everything is cool, pour glaze over donuts. Serve immediately, or chill in the fridge and serve within a few days. As though they’ll last that long.

Confetti Pancakes

This week was a major milestone for us. We actually persuaded Watson to sleep in his bed instead of in his sleeping bag on the floor for a couple of nights. This was a big win, and so of course we had to celebrate with a special breakfast.

These pancakes were a ton of fun to make with our oldest. He loved mixing all of the ingredients together, and the chocolaty smiles all over his and his sister’s faces are testament to how tasty these were. They’re not as healthy as a lot of our normal fare, but they’re vegan and gluten free, and sometimes it’s fun and necessary to let loose a little. Enjoy!

Ingredients:

2 cups almond milk
Juice of 1/2 lemon
1 cup almond meal
1 cup spelt flour
2 Tsp baking powder
Pinch of salt
2 Tbsp grapeseed oil
1 package almond paste, grated
Chocolate chips (as many as you feel appropriate)
Rainbow sprinkles (likewise)

Directions:

First mix the lemon juice and almond milk to make “buttermilk.” Set aside. In a large bowl, mix the almond meal, spelt flour, baking powder, and salt until well combined. Stir in the buttermilk and grape seed oil. Add the almond paste, chocolate chips, and rainbow sprinkles, and cook on a griddle as you would any old pancakes, so long as you keep in mind that these are decidedly not any old pancakes.

Veggie Breakfast Tacos

It’s lettuce week here at Our Chaotic Kitchen, thanks to the four heads of iceberg lettuce that came in our Hungry Harvest, so everything this week has been healthy lettuce wraps. We’ve been trying to do a reset on our diet and use tons of vegetables after getting off course a little, so these breakfast tacos are chock full of healthy vegetable goodness. I know we keep saying it, but these are surprisingly good! A dash of salt, a sprinkle of hot sauce, and you’ll be wearing a chef’s hat and gently kissing your fingertips, they’re so good.

Ingredients:

2 Tbsp olive oil

2 peppers, diced (we used Anaheim, but bell or jalapeño would work too)

1 package grape tomatoes, quartered

1 zucchini, sliced

1/2 package tofu, crumbled

1 15-oz can beans of your choice

2 Tbsp nutritional yeast

Salt to taste

Iceberg lettuce leaves

Directions:

Heat oil on medium high heat. Once hot, add peppers, tomatoes, and zucchini. Sauté about 5 minutes, then add tofu. Sauté another 5 minutes, then add beans, nutritional yeast, and salt. Sauté for another 5 minutes or so. Serve immediately with lettuce wraps, or transfer to fridge and eat it when you damn well please.

Vegan Donuts with Bananas and Chocolate

Every once in a while we think our kids are going to be into bananas again. Inevitably, a week after we think that, we’ve got several soft, brown bananas left, and we have to figure out something to do with them.

This week we made banana walnut vegan donuts, garnished with chocolate and walnuts, and HOLY MOLY. There’s a common conception that vegan, gluten free food isn’t any good. That healthy food has to taste bad. And I’m not saying that chocolate covered donuts are the most healthy thing you could eat, but these are vegan donuts, they’re gluten free, and they’re gobsmackingly delicious.

A delicious plate of vegan donuts

Ingredients:

1 banana
1/2 cup maple syrup
3/4 Tsp baking powder
1/4 Tsp salt
1/4 cup almond meal
1/2 cup spelt flour
2 Tbsp coconut oil
1/4 cup water
1/2 cup chocolate chips (optional)
Nuts of your choice (optional)

Directions:

Preheat oven to 375° F. Mash that banana up right good. When it’s good and mashed, add in the maple syrup. Add the rest of the ingredients in turn, up to the water, stirring well as you go. Divide into six portions in a greased donut pan, and bake for about 12 minutes. Let donuts cool on a wire rack.

If you’re going to put chocolate on them, here’s what we did: melt some chocolate chips and put that melted chocolate on the donuts. Couldn’t be simpler. If you like, pop some nuts on top. We used walnuts for a couple of ours.

Makes 6 donuts, which are a welcome distraction when you’re up at 5:30 on a Saturday because your kids don’t understand weekends. Watch your kids lick the chocolate off and leave the donuts.

Spanish Tortilla with Sunflower Romesco

We like to have nice healthy vegan breakfasts, but our morning schedule usually precludes the possibility during the week. We get up at 4:45 am, get everyone’s bags packed for the day, get the kids dressed and fed, and all of us are out the door by 6:10. It’s a flurry of activity that doesn’t leave any space for a leisurely sit-down breakfast, so we have to either eat on the go or wait until we get to work.

The weekends, then, become breakfast prep time. We often make vegan muffins or scones or things like banana bread, but sometimes we want to mix it up with something healthy and savory. This week that turned out to be a vegan Spanish Tortilla with Romesco Sauce from The First Mess, though you could choose to top it with avocado, hummus, hot sauce, or whatever floats your boat. Each serving is under 200 calories, so adding a few more with a tasty sauce or spread won’t hurt.

Sorry the picture’s not the greatest, the light in my work kitchen isn’t the best. But trust me, this was super healthy and delicious.

Ingredients:

2 Tbsp olive oil of your choice
1/2 medium onion, diced (or a whole one, if you really like onion)
2 potatoes, peeled and sliced thin
1 cup chickpea flour
1 Tsp tamari (or soy sauce)
1 Tbsp nutritional yeast
1 cup water

Directions:

Preheat the oven to 400° F. Heat the olive oil on medium and, when hot, put in the onion and potato and cook well, about 20 minutes. In the meantime, in a medium bowl mix the chickpea flour, tamari, nutritional yeast, and water and let sit while the potatoes and onion cook.

After the vegetables are cooked, fold them into the flour mixture. When combined, pour everything into an oven safe pan and bake until everything is set and the top is lightly browned, about 10 minutes.

Makes 6 servings, each curiously satisfying when heated in a work microwave and eaten alone in a cubicle.

Feeding Three Impatient Kids

We have three kids, so parenting can sometimes be something of a challenge. Watson, our oldest, is three and a half. Vivian is two. Little Freddy is almost eight months old. They’ve all got different tastes and abilities when it comes to food, but we’ve been trying hard to expand all of their healthy horizons.

Tonight was breakfast for dinner, which is our go-to Wednesday dinner. I made scrambled eggs, vegan sausage, and heated some leftover waffles from the weekend. It’s not the most glamorous meal, but it’s healthy, and cooking anything on the stove while parenting three kids is pretty challenging, so I wasn’t shooting for glamour.

As was the case last week, Watson ate his eggs and little else.

Vivian ate half her waffle and little else.

Freddy, our powerhouse, ate a whole jar of organic apple cinnamon oatmeal, but he eyed up his brother and sister’s food jealously, and we think we can probably start him on eggs next week.

Over dinner I talk to the kids about what they did at school (today Watson and Vivi played soccer and learned about teamwork). Sometimes we listen to music (they’ve been very into the Bob’s Burgers music album lately). If they eat well, which tonight they didn’t, then they get to pick out a piece of candy from their Halloween buckets, which at this rate just might be empty by this Halloween.

We recently committed to feeding the kids mostly the healthy vegan food that we eat for dinner after taking a good, honest look at our alarming chicken nugget budget. They don’t always eat well, but they’re starting to understand that what we give them is what they get, and at least Watson usually tries a little bit of everything, though he always tries to negotiate the bite size I’ll be happy with (small becomes tiny, tiny becomes tiny tiny, etc.).

It’s not always easy to get all of the kids into position with healthy food on the table without some minor or major meltdowns, but it has been rewarding to know that we’re making the effort to give them good, healthy food and build up strong eating habits.

Next challenge: getting them to clean up after themselves.