Made with tahini in place of butter or oil, this vegan version of the classic is just as aromatic, warmly spiced, and charming as traditional recipes, but healthier.
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Lightly sweetened with pure maple syrup, these easy-to-make vegan and gluten-free cookies have a crisp yet meltaway shortbread-like texture and warm, earthy flavor.
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Whether you’re celebrating Thanksgiving, Friendsgiving, or simply Gratitude, pies are brimming with homespun coziness that bring joy. While pumpkin is a standout autumn star, there’s always room for a little adventure when it comes to dessert! Here are some of our wholesomely delightful favorites.
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Silky and perfectly spiced, this vegan pumpkin pie is packed with goodness and natural sweetness. Raw cashews blended with plant milk make for a delectable, creamy filling elevated with pure maple syrup and fresh ginger.
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If you haven’t already jumped into Pumpkin Spiceland, here’s your call! There are so boundless gourdgeous pumpkin spice recipes out there to choose from. Here are a few of my non-pie favorites—easy, wholesome, and pick of the patch!
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Easy as pie, yet somehow just a touch more refined, this wholesome apple pear tart is bursting with brightly spiced autumn flavor.
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Part of a healthy breakfast or a tasty snack, these cinnamon-appleiscious treats are essentially wholesome muffin batter in doughnut form, and altogether delightful.
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These easy peach eggrolls don’t need added sugar, oil, or really much of anything but peaches and eggroll wraps to be delectable! Fresh from the oven, they deliver a strudel-like texture and bountiful flavor that is both cozy and brimming with sunshine.
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Subtle tender chew in the center, lightly crisped, coconut-sugar sparkly outside, these cinnamon-rich treats are everything a molasses cookie should be. Crisped just a little longer in the oven, they can fit the bill as gingersnaps to boot. Moreover, they are low-oil and perfect made with high-fiber, more nutritious spelt flour. Call it an offering for Christmas in July.
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Soft, gooey, naturally sweet, and deceptively decadent, these vegan, sourdough cinnamon rolls come about as close to pleasing everyone as it gets!
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These lovely red velvet donuts get their pretty pink color--just a touch deeper than pastel--and a little earthy sweetness comes from pureed cooked beets, making wholesomely delightful.
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Tinted ever so slightly pink with beetroot powder, these delightful bites are filled with a dollop of powerhouse chia jam, and winsomely wonderful topped or not.
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Who says you can’t drink your chai and eat it too? With this one-bowl tea cake recipe, you can bask and breathe in warm , chai spice fragrance and flavors times two–or even three.
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A classic delight with a Tulsi twist, this delectable blueberry pie’s distinct yet subtle, elevated flavor owes to a couple of tablespoons of loose leaf tea stirred into the filling– the combination is as lovely in flavor as it is deliciously fragrant.
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Packed with powerhouse seeds, nuts, and grains, this wholesome, oil-free recipe is simple both to make and tailor to taste and dietary needs.
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Light on sweetener, liberal with spice, pure apple flavor shines in this wholesome apple pie.
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These easy Frankenstein cookies may not be the tidiest, but I think they're all the more beguiling and boorific for the sloppiness, wouldn't you agree? I included a 1/2 teaspoon each of Matcha and Moringa powders in the simple almond and gluten free flour blend shortbread for the green tint and extra wholesomeness.
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Add all you like to these clean, simple energy bars--hemp seeds, coconut flakes, psyllium, and flax are especially welcome. Just blend, press, briefly bake, and get on your way!
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Warmly fragrant with light, citrusy notes, this moist and tender loaf could feature with simple elegance on a holiday table, lift winter with a little brightness, or satisfy on any occasion you crave it—but it was made for remembrance most of all.
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These lovely and luscious muffin-are muffins first! So often storebought sugar-loaded muffins are really cupcakes in disguise. These treats are just the opposite, yet equally welcomed whichever name they take. Speckled with fresh raspberries, they’re subtly sweet, light, and fluffy with a touch of lemony tang.
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