Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

These breakfast cookies can be made the day before, as they store well in an airtight container, eaten fresh-from-the-oven, or frozen and warmed up in the microwave! They go great with coffee or any of your favorite dairy-free milks!

With the only sweetener coming from honey and raisins, and a good amount of fiber and healthy fats, they help you stay full for the whole morning or through your morning workout.

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Pumpkin Breakfast Cookies
Diet Level:6
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
  2. In a small bowl combine flax meal and water. Set aside while it forms an egg-like consistency.
  3. In a medium bowl combine oats, flour, baking soda and powder, and pumpkin pie spice. Stir until well combined.
  4. In a small saucepan add honey, sunflower seed butter, and coconut oil. Over medium heat, stir until all ingredients are melted together. Remove from heat.
  5. To the honey and sunflower seed butter pan, add pumpkin puree and flax “egg”. Stir until all ingredients are well combined.
  6. Pour the wet ingredients over the dry mixture. Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.
  7. Lastly, add the raisins, pumpkin seeds, and shredded coconut. Fold into the batter.
  8. Scooping the batter up by large spoonfuls, place on the prepared baking sheet. Divide evenly to get 12 round cookies.
  9. Bake for 15-20 minutes or until golden brown on the edges.
  10. Store leftovers in an airtight container for up to 4 days. Or you may freeze them.
Date Sweetened Cookies

Date Sweetened Cookies

This is a great Diet Level 4 cookie recipe, although it also fits nicely into DL’s 1, 2, 3, and 6 (NOT DL 5, due to the inclusion of oats, so not grain-free). They are crispy-on-the-outside-soft-on-the-inside cookies. You can make these as chunky or smooth as you want, depending on how long you let the blender or food processor machine go. These cookies are made with raisins, but you could also substitute Lily’s chocolate chips (see image below), which are made with stevia and you would still be in the “sugar-free” diet-level realm! You can find them at HEB with all the other baking chocolate chips.

Lilys Baking Chips No Sugar Added

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Date Sweetened Cookies
Diet Level:4
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Prep Time 10 Minutes
Cook Time 30 Minutes
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Cookies
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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Cookies
Ingredients
Diet Level:4
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Instructions
  1. Preheat oven to 350 degrees.
  2. Place dates and vanilla in a food processor or high-speed blender until smooth, about 1 minute. Add almonds until smooth, another minute or so.
  3. Add in the oats, salt, cinnamon, baking soda, and oil, and process for another few minutes. You might need to stop periodically to scrape the sides in order to get the mixture to blend evenly. Add in the banana for 10 seconds.
  4. Stir in the raisins.
  5. Shape dough with a spoon into 20 cookies on 2 lightly greased cookie sheets and flatten slightly with a spatula.
  6. Bake for 8-10 minutes, or until the edges are lightly brown.
  7. Place on a cooling rack and store uneaten cookies in an airtight container.
Breakfast Cereal

Breakfast Cereal

So, you get up and you wander into your kitchen…your first thought is “Ugh…I can’t handle one more egg for breakfast!”  Guess what?  You don’t have to!!!  You can make this great breakfast cereal and have it instead.  Pair it with some almond or coconut milk (unsweetened, of course) and YAY! No eggs for breakfast!!!

You can also make it ahead of time for a grab-and-go breakfast.  Hey, even have it as a night-time snack!

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Breakfast Cereal
Diet Level:5
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Prep Time 5 Minutes
Cook Time 5 Minutes
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Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Place the raisins or dried fruit in a food processor and process briefly until slightly chopped. Do not overprocess, or the raisins will become paste.
  2. Add nuts, seeds, and coconut flakes and stir to combine. Process until the texture of a cereal like Grape Nuts, or as desired. Keep in a Ziploc bag. Serve with coconut milk or almond milk and fresh fruit, if desired.
Recipe Notes

If using dates, chop manually with a knife to prevent stickiness and clumping.

Apple Crisp, No Bake

Apple Crisp, No Bake

This No Bake Apple Crisp recipe is gluten-free, healthy and easy to make! Eat it cold or warm it up.

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Apple Crisp, No Bake
Diet Level:5
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Prep Time 10 Minutes
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Prep Time 10 Minutes
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Diet Level:5
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Instructions
  1. Place 2 apples, raisins, 1 tsp. cinnamon and nutmeg in a food processor and process until smooth.
  2. Toss remaining chopped apples with lemon juice in a large bowl. Pour apple raisin puree over apples and mix well.
  3. Spoon mixture into a medium sized baking dish and set aside.
  4. Pulse walnuts, dates, 1 tsp. cinnamon and sea salt in a food processor until coarsely ground. Be careful not to over mix.
  5. Sprinkle mixture over apples and press down lightly with your hands.
  6. Serve immediately or let sit for a few hours for the flavor to marinate.
Crackers, Rosemary-Raisin

Crackers, Rosemary-Raisin

These crackers have been a big hit with the “40-Day Challengers!” If you don’t want to take the time to cut them into cute little square, just break them up into odd pieces!

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Crackers, Rosemary-Raisin
Diet Level:5
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Crackers
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Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. In a large bowl, combine almond flour, diced raisins, rosemary, and salt. In a small bowl, whisk together olive oil, egg and 1 tsp of water until well blended.
  2. Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.
  3. Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.
  4. Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.
  5. Cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.
  6. Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet. If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.
  7. Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.
  8. Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes.
  9. To keep crackers crispy, store in a freezer-safe container in the freezer. You can eat them cold straight from the freezer, or bring to room temp before serving.
Apple Crisp

Apple Crisp

A great clean eating and sugar-free dessert or snack recipe!

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Apple Crisp
Diet Level:1
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Prep Time 10 Minutes
Cook Time 30 Minutes
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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
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Diet Level:1
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Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the diced apples in a baking dish or pie dish.
  3. Melt the coconut oil in the microwave (about 30 seconds) and then pour over the apples.
  4. Sprinkle the cinnamon and nutmeg over the apples. Use your hands to toss the apples around and get them all covered evenly with the oil and spices.
  5. Sprinkle the raisins over the apples so that they're evenly distributed.
  6. Put the almonds in a blender or food processor and process until you've got a course flour. Sprinkle this evenly over the top of the apples.
  7. Bake for about 30 minutes.
Moroccan Carrot Salad

Moroccan Carrot Salad

Cumin and cayenne give this bright orange salad its bite. This is a great salad to take to dinner at a friend’s house because it is so healthy and looks just a tad fancier than other side dishes!

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Moroccan Carrot Salad
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
  2. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
  3. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
  4. Add carrots, pistachios, and cilantro to dressing; toss to combine.
Recipe Notes

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.

Grainless Granola

Grainless Granola

This is a great “stash” to have around as a snack or as a breakfast “cereal.” Pair it with unsweetened almond or cashew milk. Have some fresh fruit, like blueberries with it, and you’re good to go!

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Grainless Granola
Diet Level:6
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Prep Time 10 Minutes
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Prep Time 10 Minutes
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Diet Level:6
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Instructions
  1. Toss all ingredients together.
Sweet Potato Apple Breakfast Bake

Sweet Potato Apple Breakfast Bake

Breakfast seems to be a challenge for Fueled for GOD ladies who are following the stricter Diet Levels. Try this quick and easy-to-put-together dish. It’s also great to make ahead! When you’re craving a sweet breakfast and want something simple and comforting, this breakfast bake can be your go to dish!!

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Sweet Potato Apple Breakfast Bake
Diet Level:5
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Diet Level:5
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Instructions
  1. Have all your ingredients ready to go before beginning. You can make this recipe all in one skillet, or, transfer to a baking dish when it's time to bake*
  2. Preheat your oven to 400 degrees and heat a medium skillet* over medium heat and add the coconut oil to the pan. Add the shredded (you can use a box grater to shred them) sweet potatoes to the pan and cook until they begin to soften and brown, then add the shredded apples, salt and spices.
  3. Continue to cook over low-med heat about 5 minutes, then add the whisked eggs and coconut milk to the skillet** and mix to combine. Stir in the raisins, spread the mixture out evenly in the skillet, then sprinkle chopped pecans over the top.
  4. Bake in the preheated oven for about 10 minutes, or until the eggs are set and beginning to brown.
Recipe Notes

While this requires shredding the potato and apples, it is easily done the night before. Then, just throw your ingredients together and bake in the morning! This is a great brunch recipe, too!!

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