Author: Kat Ashmore

Big Bites Exclusive: Lemony Swiss Chard Salad with White Beans and Garlic Breadcrumbs

Big Bites Exclusive: Lemony Swiss Chard Salad with White Beans and Garlic Breadcrumbs

Many of you will know Swiss chard as a sturdy, cold-weather green that is sauteed… but it can be so much more than that! This salad will open your eyes to a whole new world of possibilities for a leafy green that’s severely underrated.

Big Bites Exclusive: Overnight Coconut Cream Pie Oats

Big Bites Exclusive: Overnight Coconut Cream Pie Oats

If you’re an aspiring meal prepper, overnight oats are a sensible place to start. They ask for only five minutes
of prep before a sleep in the fridge transforms them into a creamy, nutrient-packed breakfast that’s ready to grab all week long. These Overnight Coconut Cream Pie Oats are my very favorite rendition…

Big Bites Exclusive: Dark Chocolate Earl Grey Mousse (Vegan, Gluten Free)

Big Bites Exclusive: Dark Chocolate Earl Grey Mousse (Vegan, Gluten Free)

Some recipes in Big Bites are nothing short of magical, and this vegan, gluten free Earl Grey Dark Chocolate Mousse is one of them. I made this recipe on Good Morning America last month and the anchors’ faces when they tried their first mouthfuls were… *chefs kiss*. They also didn’t believe me when I told them what made this mousse so silky soft and downright simple. It also makes this dessert gluten free and vegan-friendly. Any guesses? 

 Okay, okay, I’ll let you in on the secret already…. Silken Tofu! An entire block of it! Silken tofu mimics the cream and eggs used in traditional mousse recipes which ultimately means less time whipping and more time enjoying this magical, healthy take on your classic mousse recipe. 

And if Earl Grey isn’t your favorite flavor, know that it’s up to you how pronounced you make it. Of course, you could skip the teabag altogether if you wanted to, but I recommend giving it a go at least once. I steep my tea bag for 8 minutes for a subtle yet noticeable flavor.

This mousse comes together in a blender, sets overnight in the fridge, and is the perfect way to cap off a dinner party, or as a sweet treat for yourself after a busy day! 

A big thank you to Christine Han Photography for capturing this and all of my cookbook recipes so beautifully!

How To Make My Dark Chocolate Earl Grey Mousse

Step 1. In a small saucepan, bring ¾ cup of water to a boil.

Step 2. Take the water off the heat, and drop the tea bag in.  Cover the saucepan with the lid and leave it to steep for 6-10 minutes.

Step 3.  Remove tea bag and bring the pot to a simmer again.

Step 4. Once again remove from the heat, add the maple syrup and chocolate and stir to melt the chocolate.  

Step 5. Into a high-speed blender, transfer the chocolate mixture, vanilla, salt, and tofu and purée until completely smooth.

Step 6. Divide the mixture evenly among 6 ramekins and chill for at least four hours.

Step 7. When serving, top the mousse with the whipped cream and chocolate shavings, if using.

Step 8. Enjoy!

This Dark Chocolate Earl Grey Mousse is special because:

You get to skip all the whipping thanks to the addition of silken tofu!
The subtle Earl Grey flavor takes this classic dessert to a whole new level.
The hard work is done in a blender and it sets overnight in the fridge!

Sweets, treats and all things moreish!

Chocolate Olive Oil Cake (Gluten Free, Dairy Free)
3-Ingredient Salted Caramel Sauce (vegan, Refined Sugar Free)
Super Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)
Blueberry Dump-It Cobbler (Gluten Free)
My Magic Lemon Meringue Pie Pudding

If you make my Dark Chocolate Earl Grey Mousse, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Dark Chocolate Earl Grey Mousse (Vegan, Gluten-free)

Kat Ashmore
This mousse is MAGIC – it comes together in minutes, sets overnight in the fridge and uses a top secret ingredient you'll never expect!
No ratings yet
Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 6 Servings
Calories 253 kcal

Ingredients
  

  • 1 Earl Grey tea bag
  • ¼ cup maple syrup
  • 1 cup dark chocolate chopped (use dairy-free chocolate to make this vegan)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon Kosher salt
  • 1 pound silken tofu
  • Coconut whipped cream for serving
  • Chocolate shavings for serving (optional)

Instructions
 

  • In a small saucepan, bring ¾ cup of water to a boil.
  • Take the water off the heat, and drop the tea bag in. Cover the saucepan with the lid and leave it to steep for 6-10 minutes. The longer the tea steeps, the more earl grey flavor you will have, so I do 8 minutes for a subtle yet noticeable flavor.
  • Remove tea bag and bring the pot to a simmer again.
  • Once again remove from the heat, add the maple syrup and chocolate and stir to melt the chocolate.
  • Into a high-speed blender, transfer the chocolate mixture, vanilla, salt, and tofu and purée until completely smooth, stopping to scrape sides of the blender as needed with a rubber spatula to fully incorporate.
  • Divide the mixture evenly among 6 ramekins and chill for at least four hours and up to overnight.
  • When serving, top the mousse with the whipped cream and chocolate shavings, if using.

Nutrition

Calories: 253kcalCarbohydrates: 25gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 108mgPotassium: 375mgFiber: 3gSugar: 16gVitamin A: 11IUCalcium: 59mgIron: 4mg
Keyword chocolate mousse, dessert, gluten free, mousse, vegan
Tried this recipe?Let us know how it was!
Big Bites Exclusive: Barbecue Ranch Chopped Salad

Big Bites Exclusive: Barbecue Ranch Chopped Salad

A chopped salad base paired with my signature dairy-free ranch, this salad is full of all the delicious crunch you could ever want – I’ve included romaine lettuce, carrots and cucumber, just to name a few. But that’s not where this salad stops. Barbecue beans and crushed tortilla chips take the whole dish to the next level…

Curry Cashew Chicken Salad (Quick and SO Flavorful!)

Curry Cashew Chicken Salad (Quick and SO Flavorful!)

Some days you just need a lunch that’s hassle-free, flavorful and will keep you satisfied all afternoon long. Hungry Lady Salad Episode 47 – my Curry Cashew Chicken Salad – ticks all of those boxes! It’s high in protein thanks to both the yogurt base and chicken; it’s salty, sweet, chewy…

Rainbow White Bean Salad (Easy, Healthy Meal Prep!) (Gluten Free)

Rainbow White Bean Salad (Easy, Healthy Meal Prep!) (Gluten Free)

If one of your goals for the new year is to incorporate more protein into your meals, Hungry Lady Salad: Episode 46 (aka this Rainbow White Bean Salad) is a game-changer! Finding protein-rich alternatives to animal products isn’t just for vegan and vegetarian eaters – it can also be a great way to keep meals lighter and brighter! Packed with so many good-for-you nutritional benefits and bursting with flavors, this hearty and flavorful salad is not your average white bean salad. Not only is it a delicious and satisfying option for meal prep lunches that will last in the fridge all week, but with ingredients like sundried tomatoes adding a subtle and chewy sweetness and Parmesan cheese providing a rich depth of flavor, this salad is a delightful combination of fresh, crunchy vegetables and creamy white beans. It’s a true meal-in-a-bowl that actually fills you up.

How To Make My Rainbow White Bean Salad

Step 1. In a large serving bowl, whisk together the sun-dried tomatoes, garlic, a pinch of salt, vinegar, olive oil and mustard until thickened and combined.  

Step 2. Add the drained and rinsed white beans and season with a teaspoon of salt.  Toss and let the beans sit while you prepare your vegetables.

Step 3. Add in the peppers, fennel, onion, Parmesan, and herbs. Toss again to combine and taste it.  

Step 4. Add a pinch more of salt or another splash of vinegar if you’d like.  Refrigerate the salad for at least four hours before eating and store in the fridge for up to 1 week.

Step 5. Enjoy!

What Else Can I Use?

  • Any small canned white bean works here, Northern or Cannelini is what I turn to.
  • If you’d prefer to make your own beans from scratch, just soak and boil the dried beans and continue with the beginning of the recipe once they are cool.
  • If you’re dairy free, just leave the Parmesan out.  There is plenty of flavor to go around anyway.
  • If you don’t have fennel, use celery to get a similar crunch.
  • I like to do a mix of fresh herbs:  about ¾ cup parsley and ¼ cup oregano.  I use basil and parsley in the warmer months.

This Rainbow White Bean Salad is special because:

This salad is perfect for make-ahead meal prepping as it lasts all week in the fridge!
It’s a great source of protein without being heavy, making it a great lunch for a busy workday.
It’s beautiful on its own, or added to a table spread when hosting.

Meal-Prep Ready Hungry Lady Salads:

Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)
Vegetarian Chopped Antipasto Salad
Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)
Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing (Vegetarian, Gluten Free)

If you make my Rainbow White Bean Salad, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Rainbow White Bean Salad (Easy, healthy meal prep!) (Gluten-free)

Kat Ashmore
Beans are excellent source of protein, and this hearty, flavorful bean salad is the meal prep lunch of your dreams – mix it up on Sunday and have it ready to go for lunches all throughout the week!
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Salad
Cuisine American
Servings 8 Servings
Calories 259 kcal

Ingredients
  

  • 1/3 cup sun-dried tomatoes finely diced
  • 1 clove garlic finely minced
  • Kosher salt
  • 1/3 cup red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • Two 15-oz cans of white beans drained and rinsed
  • 1 red pepper finely diced
  • 1 yellow pepper finely diced
  • ½ head fennel diced
  • ½ of a medium red onion finely diced
  • 2 ounces Parmesan cheese freshly grated
  • 1 cup mixed fresh herbs such as basil oregano, and/or parsley, chopped

Instructions
 

  • In a large serving bowl, whisk together the sun-dried tomatoes, garlic, a pinch of salt, vinegar, olive oil and mustard until thickened and combined.
  • Add the drained and rinsed white beans and season with a teaspoon of salt. Toss and let the beans sit while you prepare your vegetables.
  • Add in the peppers, fennel, onion, Parmesan, and herbs. Toss again to combine and taste it. Add a pinch more of salt or another splash of vinegar if you’d like.
  • Refrigerate the salad for at least four hours before eating and store in the fridge for up to 1 week.

Nutrition

Calories: 259kcalCarbohydrates: 29gProtein: 12gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 141mgPotassium: 795mgFiber: 7gSugar: 4gVitamin A: 769IUVitamin C: 51mgCalcium: 185mgIron: 4mg
Keyword Hungry Lady Salads, meal prep, red pepper, white beans
Tried this recipe?Let us know how it was!
Big Bites Exclusive: Kale & Feta Turkey Burgers

Big Bites Exclusive: Kale & Feta Turkey Burgers

Turkey burgers get a bad rap for being dry and bland – not these. By using dark turkey meat as well as oil and feta, these burgers are moist and will satisfy even the most ravenous kiddo.

Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)

Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)

A salad like this will easily set you back $20 a pound at a gourmet market, but now, you can make it yourself (between you and me: that’s my preference anyway!) This Asian Chicken Salad with Orange-Sesame Vinaigrette is gluten and dairy free, perfect for meal prepping or making ahead of time, and keeps for 4-5 days in the fridge, dressing and all! 

My Christmas Menu

My Christmas Menu

This Christmas, I’ve curated a menu that features six recipes that promise to add a touch of nostalgia to your festive table. I have developed, loved and leant on these recipes for so many years – some being adapted from my mom and precious childhood memories, and others having been discovered and adapted in more recent years.

In my mind, your Christmas Day spread should be as nourishing as it is delicious, and these tried and true favorites are packed with flavour and plenty of good-for-you nutrients. But, the thing I love most about so many of these dishes is that whether you’re hosting an intimate gathering with your nearest and dearest or throwing a grand celebration for a long list of friends, so much of this menu can be prepared in advance. I want you to be able to revel in the joy of the season, be in the photos with your kids and see all of the smiles first-hand without being tied to the kitchen all day long! (Yes, it’s possible, I promise!)

So without further ado, here are 6 recipes I’ll be bringing out for my Christmas Day menu. Who’s making these?

1. Christmas Simmer Pot Home Fragrance

This Christmas simmer pot is like a potpourri made on your stovetop, covered with water and slowly releasing all of those festive smells into the air. If you don’t have rosemary, you can clip a few branches off of your Christmas tree instead to add a pine or fir note to the mixture that is really lovely. But don’t take my word for it!

2. Holiday Chex Mix with Brown Butter & Herbs

Every holiday season, I make batches and batches of this stuff.  It’s so satisfying to snack on with drinks, if you’re having people over, and makes an easy and delicious gift for neighbors and friends.

In all honesty, who doesn’t love that stuff?  Crunchy, salty, savory… it’s hard to stop once I start.  

I got the idea to do an upgraded DIY Chex Mix from my old Martha Stewart colleague and friend, Thomas Joseph. I’ve taken his idea of using browned butter and thyme and made it my own, adding in rosemary and changing up some of the ingredients.  

3. Vegetarian Chopped Antipasto Salad

Antipasto, meaning ‘before the meal’, is the traditional first course of an Italian feast. Around here though, we believe that a salad can be an entire meal in a bowl that actually fills you up. This Vegetarian Chopped Antipasto Salad, our Hungry Lady Salad Episode 37 is no exception. 

For those of you who believe that an Antipasto (or Charcuterie) board is elite, minus the meat, this chopped salad is packed with those same bold flavors and bright colors.

4. Baked Stuffed Shrimp Casserole

My mom has been making baked stuffed shrimp for Christmas Eve for decades.  

Growing up, it was the one time of year we ate that dish, and I always looked forward to it.  It felt like the open door to the Christmas holiday, I have such fond memories of this dinner.  Even my Irish, meat-and-potatoes loving dad couldn’t get enough of it.

This recipe is my take on that dish, made into a casserole for a small crowd, made gluten-free, and houses the additions of garlic and lemon juice and zest that really brighten the stuffing.

5. Hasselback Potato Skillet with Mustard Garlic Butter and Chives

I don’t know of any occasion where potatoes aren’t an appropriate addition to the menu. Mashed potatoes are a classic in my household, but sometimes I like to switch it up, and this is an easy, impressive way to do just that. 

I’ve added mustard, garlic, and chives to melted butter to make a very flavorful sauce for the potatoes as they roast.  What you end up with is savory, crispy potatoes on the outside and a tender, buttery interior.  What more could you want?

6. One-Bowl Festive Grapefruit Olive Oil Cake

This is the perfect Christmas/holiday season cake – my festive Grapefruit Olive Oil Cake is made in one bowl, can be made ahead of time and just so happens to be gluten and dairy free. It’s incredibly moist, dramatically high and even better the next day! 

The original recipe is one I based on the famous Maialino Olive Oil Cake (one of my favorite cakes in the world) from Maialino restaurant in New York City, and once you’ve tried it I’m sure you’ll agree: it’s famous for a reason!

If you give any of the recipes from my Christmas menu a try, and I hope you do, please leave me a comment and rate the recipes. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! 

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Peppermint Bark Cookies (Crisp & Chewy!)

Peppermint Bark Cookies (Crisp & Chewy!)

If there is one cookie you make of mine this holiday season, it should be these Peppermint Bark Cookies. They’re crispy on the outside, chewy on the inside, gluten free and dairy free if you want them to be!

Festive Grapefruit Olive Oil Cake (One Bowl & SO Moist)

Festive Grapefruit Olive Oil Cake (One Bowl & SO Moist)

This is the perfect Christmas, holiday season cake – my festive Grapefruit Olive Oil Cake is made in one bowl, can be made ahead of time and just so happens to be gluten and dairy free. It’s incredibly moist, dramatically high and even better the next day!

3 Ingredient Miso-Maple Glazed Pecans (Gluten Free, Refined Sugar Free)

3 Ingredient Miso-Maple Glazed Pecans (Gluten Free, Refined Sugar Free)

My uncle and mother were over for dinner and about halfway through the dish of these pecans, my uncle turned to me and said they were the best nuts he’d ever had. So, I asked him to guess the secret ingredient.. when he finally declared he was stumped, I finally told him it was Miso! Miso paste is a fermented soy bean paste that’s used a lot in Japanese cooking. It’s made by fermenting steamed soy beans with salt, grains such as rice or barley, and koji which is a type of fungus (the good kind, I promise!). Here it brings the perfect umami balance to the sweetness of maple syrup.
These nuts are the perfect edible holiday gift, or a quick and easy snack or appetizer to pair with cocktails for parties! 

How To Make My 3 Ingredient Miso-Maple Glazed Pecans

Step 1. Preheat oven to 275 Degrees F.

Step 2. Place pecans evenly on a cookie sheet (lined with parchment paper or silpat).  Bake 15-20 minutes.

Step 3. In a small bowl, whisk the maple syrup and miso with 2 tablespoons of warm water.  

Step 4. Pour the mixture onto the pecans and toss to coat evenly.  Spread back out onto the cookie sheet and return to oven for 10-15 minutes. Don’t worry if they are sticky when they come out, they will harden further as they cool.

Step 5. Remove from the oven and let them cool completely before putting in a jar to gift or store, or serve!

Step 6. Enjoy!

WHAT I USE TO MAKE THIS: 

What Else Can I Use?

  • Feel free to use walnuts or almonds in this recipe instead of pecans, just adjust the cooking time if needed.
  • Use the best quality maple syrup you can afford for these.  You can find great Grade A, B, or C, maple syrup at any supermarket these days.  Just please don’t use pancake syrup!
  • Miso is at the heart of this recipe, so I really suggest seeking it out.  It’s available at most markets in the refrigerated section, or even on amazon.  
  • White miso is my preference for its mellow flavor and sweetness, if you want a bit more punch you can use red miso as well.

This 3 Ingredient Miso-Maple Glazed Pecans is special because:

They’re simple and easy to make with just 3 ingredients!
They are an absolute crowd-favorite – everyone will want to know your secret!
They’re perfect for snacking on, or gifting to that holiday host you love!

Even More Holiday Appetizers

Holiday Charcuterie Wreath
Feta Stuffed Marinated Olives (Gluten-Free, Vegetarian)
Cranberry Red Pepper Jelly (Gluten-Free, Vegan)
Pear and Proscuitto Crostini with Whipped Goat Cheese

If you make my 3 Ingredient Miso-Maple Glazed Pecans, and I hope you do, please leave me a comment and rate the recipe below. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

3 Ingredient Miso-Maple Glazed Pecans (Gluten-free, Refined-sugar Free)

Kat Ashmore
The quickest, easiest appetizer for all your holiday events, to snack on while you work, or to gift to your favorite dinner party host!
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 214 kcal

Ingredients
  

  • 8 oz. raw pecans
  • 2 tablespoons maple syrup
  • 1 tablespoons Sweet White Miso

Instructions
 

  • Preheat oven to 275 Degrees F.
  • Place pecans evenly on a cookie sheet (lined with parchment paper or silpat).
  • Bake 15-20 minutes.
  • In a small bowl, whisk the maple syrup and miso with 2 tablespoons of warm water.
  • Pour the mixture onto the pecans and toss to coat evenly. Spread back out onto the cookie sheet and return to oven for 10-15 minutes. Don’t worry if they are sticky when they come out, they will harden further as they cool.
  • Remove from the oven and let them cool completely before putting in a jar to store, to gift, or to serve!

Nutrition

Serving: 1ozCalories: 214kcalCarbohydrates: 8gProtein: 3gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 80mgPotassium: 132mgFiber: 3gSugar: 4gVitamin A: 18IUVitamin C: 0.3mgCalcium: 27mgIron: 1mg
Keyword appetizers, Christmas, Maple, miso, Pecans
Tried this recipe?Let us know how it was!
Gluten-Free Vanilla Almond Biscotti (Gluten-free, Dairy-free)

Gluten-Free Vanilla Almond Biscotti (Gluten-free, Dairy-free)

This gluten-free Vanilla Almond biscotti recipe creates the perfect dry, crisp cookie that’s just sweet enough, and perfect for nibbling on with tea at night, or dunking into my coffee in the morning or afternoon.

Silky Slow-Cooker Mashed Potatoes (Healthier Too!)

Silky Slow-Cooker Mashed Potatoes (Healthier Too!)

This is the mashed potato recipe you NEED for Thanksgiving: free up oven space for your turkey and use your slow-cooker instead for the easiest, no-boil mashed potatoes ever! This recipe calls for much less butter and milk than a traditional mashed potato but we aren’t sacrificing on flavor…

No-Cook Cranberry Relish (Easy + Less Sugar!)

No-Cook Cranberry Relish (Easy + Less Sugar!)

It’s officially time for Thanksgiving dinner prep! This is the best cranberry sauce I’ve ever had, but in all fairness, it’s practically the only cranberry sauce I’ve ever had.  This is my family’s recipe for a no-cook cranberry relish: it’s both brighter and more textural than the cooked variety, and contains about ½ the sugar of a regular cranberry relish. It’s something you can whip up in minutes, and can be made ahead of time, to chill in the fridge for up to 24 hours, or even frozen ahead of time (I like to do this using my jumbo silicon cubes). Either way, it’s one less thing for you to tackle on the morning of which is a total win in my book!

How To Make My No-Cook Cranberry Relish

Step 1. In the bowl of a food processor, combine the orange wedges, cranberries, apple quarters, pecans, sugar, cinnamon, and salt.  

Step 2. Process for about 30 seconds, or until finely chopped, scraping the sides as needed to blend evenly.  Don’t worry if at first it seems to be neglecting the top half of the mixture, as the bottom processes the top works its way down.  

Step 3. Transfer to a serving bowl, cover, and let sit for at least 2 hours before serving to let the flavors meld.

Step 4. Enjoy!

What I Use To Make This:

What Else Can I Use?

  • I’m using blood orange in this relish here, but any type of orange works great.
  • Grapefruit is also lovely, and a bit less sweet in the relish so plan accordingly.
  • I love the orange rind in this relish, and we’ve always used it, but it could be removed before blending.
  • Any time of apple works in this recipe, granny smith is my choice for its tart, slightly sweet flavor and bit of green color the skin brings to the appearance of the relish.
  • If you’d prefer to use a sugar alternative, you can use all or part monkfruit sweetener or another granulated sweetener of choice.
  • Maple syrup works well in this relish, the mixture will just be a bit more liquified than you see here and appear closer to a chutney.

This No-Cook Cranberry Relish is special because:

There’s no fussy chopping and no extra dishes!
It’s vegan, gluten free, dairy free and contains roughly half of the sugar of a regular cranberry relish.
You can make it ahead of time so it’s one less thing to think about on Thanksgiving morning!

Thanksgiving Staples:

Make-Ahead Gravy (Gluten Free)
Feta Stuffed Marinated Olives (Gluten Free, Vegetarian)
No Fuss Crispy Chicken Thighs (Gluten Free, Dairy Free, Paleo)
Everyday Apple Tart (Gluten Free)
Roasted Delicata Squash with Cinnamon Maple Butter (Vegetarian, Gluten Free)

If you make my No-Cook Cranberry Relish, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

No-Cook Cranberry Relish (Gluten-free, Dairy-free, Vegan)

Kat Ashmore
This is the best cranberry sauce I’ve ever had: it takes no time at all and can be made ahead of time, perfect for your Thanksgiving preperations!
No ratings yet
Prep Time 5 minutes
Total Time 5 minutes
Course Condiments
Cuisine American
Servings 10 Servings
Calories 117 kcal

Equipment

Ingredients
  

  • 1 orange cut into wedges with the rind
  • 1 12 ounce bag of cranberries
  • 1 granny smith apple de-seeded and quartered
  • ½ cup pecans
  • â…” cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon Kosher salt

Instructions
 

  • In the bowl of a food processor, combine the orange wedges, cranberries, apple quarters, pecans, sugar, cinnamon, and salt.
  • Process for about 30 seconds, or until finely chopped, scraping the sides as needed to blend evenly. Don’t worry if at first it seems to be neglecting the top half of the mixture, as the bottom processes the top works its way down.
  • Transfer to a serving bowl, cover, and let sit for at least 2 hours before serving to let the flavors meld.

Nutrition

Calories: 117kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 59mgPotassium: 91mgFiber: 2gSugar: 18gVitamin A: 63IUVitamin C: 13mgCalcium: 13mgIron: 0.2mg
Keyword cranberry, Cranberry Relish, Relish, thanksgiving
Tried this recipe?Let us know how it was!
Chicken Potato Soup with Swiss Chard and Lots of Garlic (Gluten Free)

Chicken Potato Soup with Swiss Chard and Lots of Garlic (Gluten Free)

Chicken and potatoes are a classic combination and now, we’re making it in soup form. This soup is like a warm hug on a cold fall evening – comforting, satisfying, and oh-so-easy to whip up.

Easy and Nutritious Pumpkin Spice Granola (Gluten Free, Dairy Free, Refined Sugar Free)

Easy and Nutritious Pumpkin Spice Granola (Gluten Free, Dairy Free, Refined Sugar Free)

This super simple Granola recipe is a must-make for Fall, especially if you’re a pumpkin spice lover. It’s gluten and dairy free, refined sugar free, and is certainly not your average granola…

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and I can’t stress this enough: it is so, so good. If you’re a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.

I reached for coconut sugar for this recipe because I was really craving the velvety caramel flavor it provides, which means this recipe has the added bonus of being refined sugar free, as well as being gluten and dairy free.

I used lots of pumpkin, eggs and a bit of oil to make sure this cake is anything but dry, and it’s topped with a quick sugar and cinnamon mixture which makes for a really crystallised, beautiful crust. I also added lots of fall spices like nutmeg, cinnamon and ginger, meaning your house is guaranteed to smell like your perfect, cozy fall night in!

How To Make My Super-Moist Chocolate Pumpkin Loaf Cake

Step 1. Preheat the oven to 350 degrees F. Spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.  

Step 2. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together the cocoa powder, flour, baking powder, baking soda, salt, ginger, 1 teaspoon of the cinnamon, and nutmeg.

Step 3. Add to the bowl the pumpkin, vanilla extract, neutral oil, 1 cup of the coconut sugar, eggs, and ¼ cup of warm water and mix to combine so there are no flour streaks visible.

Step 4. Transfer the batter to the prepared pan and smooth the top. Using a sharp knife, make a 1 inch slit down the length of the loaf. 

Step 5. In a small bowl, mix the remaining ¼ teaspoon of cinnamon and 1 tablespoon of coconut sugar with a fork.  

Step 6. Sprinkle the sugar mixture on top of the cake.

Step 7. Bake for 55-65 minutes until a tester comes out clean.

Step 8. Cool for 10 minutes in the pan before transferring to a rack to cool completely.

Step 9. Enjoy!

What Else Can I Use?

  • Use brown sugar or granulated in place of the coconut sugar.
  • You can use regular all-purpose flour in place of the gluten-free flour
  • If you’re using gluten-free, I recommend Bob’s Red Mill All-Purpose 1:1 Baking Flour or Cup 4 Cup.
  • If you don’t like the extra spices with your pumpkin baked goods, just omit the gingers, nutmeg and some cinnamon if you’d like.
  • Any olive oil works, just not a very fine extra-virgin as it will impart too much flavor.
  • You can use vegetable oil in place of the olive oil if you’d like.

This Super-Moist Chocolate Pumpkin Loaf Cake is special because:

It’s a one-bowl recipe – no mountain of dishes!

It’s gluten, dairy and refined sugar free!

It’s a healthier dessert for all of my fellow chocolate lovers!

Cozy Fall Recipes

One-Bowl Banana Bundt Cake with Coffee Glaze (Gluten Free, Less Fat, Less Sugar)

One-Bowl Zucchini Cake with Cream Cheese Frosting (Gluten Free, Less Fat, Less Sugar)

3-Ingredient Salted Caramel Sauce (Vegan, Refined Sugar Free)

The Easiest Cinnamon Baked Pears (Gluten Free, Dairy Free)

If you make my Super-Moist Chocolate Pumpkin Loaf Cake, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

Kat Ashmore
This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and if you're a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.
4.91 from 10 votes
Prep Time 10 minutes
Cook Time 1 hour
Cooling 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 1 9×5 Inch Loaf
Calories 249 kcal

Ingredients
  

  • â…” cup cocoa powder
  • 1 ½ cups GF all purpose baking flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground ginger
  • 1 ¼ teaspoons ground cinnamon divided
  • â…› teaspoon ground nutmeg
  • 1 ½ cups pumpkin puree
  • 2 teaspoons vanilla extract
  • â…“ cup olive oil
  • 1 cup + 1 tablespoon of coconut sugar divided
  • 3 large eggs lightly whisked

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.
  • In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together the cocoa powder, flour, baking powder, baking soda, salt, ginger, 1 teaspoon of the cinnamon, and nutmeg.
  • Add to the bowl the pumpkin, vanilla extract, neutral oil, 1 cup of the coconut sugar, eggs, and ¼ cup of warm water (tap is fine) and mix to combine so there are no flour streaks visible.
  • Transfer the batter to the prepared pan and smooth the top.
  • Using a sharp knife, make a 1 inch slit down the length of the loaf. This is optional, but it makes for a bakery-style loaf with a slit down the middle.
  • In a small bowl, mix the remaining ¼ teaspoon of cinnamon and 1 tablespoon of coconut sugar with a fork.
  • Sprinkle the sugar mixture on top of the cake.
  • Bake for 55-65 minutes until a tester comes out clean.
  • Cool for 10 minutes in the pan before transferring to a rack to cool completely.
  • Enjoy!

Nutrition

Serving: 1SliceCalories: 249kcalCarbohydrates: 38gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 55mgSodium: 404mgPotassium: 206mgFiber: 6gSugar: 14gVitamin A: 6435IUVitamin C: 2mgCalcium: 96mgIron: 3mg
Keyword chocolate, chocolate cake, pumpkin, pumpkin loaf
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