wfpb snack

Healthy 4-ingredient vegan pecan pie treats, made in a muffin tin! Easy and delicious, they are oil-free &amp; gluten-free.

4-ingredient Vegan Pecan Pie Bites (GF, Oil-free)

brown rice syrup

dark molasses OR maple syrup

vanilla extract

fine sea salt

Preheat oven to 325F (160F) . Spray or...

Preheat oven to 325F (160F) . Spray or grease 10 cups of a standard muffin tin.

In a food processor, process 1/4 cup pecans...

In a food processor, process 1/4 cup pecans until finely chopped (texture of meal, not flour); Transfer to a medium bowl. Chop the remaining pecans (not too fine) and add to bowl along with the remaining ingredients,

Divide evenly among prepared cups. With moistened fingertips....

Divide evenly among prepared cups. With moistened fingertips. lightly press mixture into cups.

Bake in preheated oven for 12 to 14...

Bake in preheated oven for 12 to 14 minutes until pecans are fragrant and deep golden brown.

Transfer tin to a cooling rack and cool...

Transfer tin to a cooling rack and cool completely in pan. Place the cooled tin in the refrigerator for at least 30 minutes.

Using the tip of a butter knife, remove...

Using the tip of a butter knife, remove pecan pie bites from pan. Eat!

Healthy, baked almond flour pumpkin mini burgers are perfect for savory snacking or dinner! They are grain-free, gluten-free, and have only 64 calories apiece

Baked Almond Flour Pumpkin Mini Burgers (V, GF, Oil-Free)

small onion, chopped (about 1 cup)

(227 g) mushrooms, chopped

salt and freshly cracked black pepper

(52) g) almond flour (see note)

(60 mL) canned pumpkin puree

rosemary

Preheat oven to 375F (190C) . Grease or...

Preheat oven to 375F (190C) . Grease or spray all 12 cups of a standard size muffin tin.

In a large skillet, heat 2 tablespoons (30...

In a large skillet, heat 2 tablespoons (30 mL) water over medium high heat. Add the onion; cook and stir for 5 minutes, Add the mushrooms; cook and stir for 4 to 6 minutes longer until mushrooms are very soft. Season with salt and pepper to taste.

In a large bowl, mash the beans with...

In a large bowl, mash the beans with a fork. Mix in the almond flour, pumpkin and rosemary until blended, then stir in the mushroom-onion mixture. Season to taste with salt and pepper.

Portion burger mixture evenly (about 1/3-1/2 cup each),...

Portion burger mixture evenly (about 1/3-1/2 cup each), shaping into a loose patty; press into prepared cups.

Bake in the preheated oven for 25 to...

Bake in the preheated oven for 25 to 30 minutes until deep golden brown and set at the centers. Let cool in tins on wire rack for at least 5 minutes before removing. Serve warm or room temperature.

Easy granola bars made in a muffin tin! They are vegan, oil-free, gluten-free, and low in sugar, too.

Vegan Muffin Tin Granola Bars (GF, Oil-free)

(118 mL) nondairy milk

(60 ml) pure maple syrup

chickpea flour

whole psyllium husks (see notes for powder)

salt (optional/adjustable)

(200 g) rolled oats (certified GF as needed)

dried fruit, chopped (I used dried tart cherries)

Preheat oven to 350F (180C). Grease or spray...

Preheat oven to 350F (180C). Grease or spray all 12 cups of a standard muffin tin (or line with paper or foil liners).

In a large bowl, whisk together the milk,...

In a large bowl, whisk together the milk, maple syrup, chickpea flour, psyllium, vanilla and salt. Let stand for 5 minutes to thicken.

To the bowl, add the oats and dried...

To the bowl, add the oats and dried fruit, stirring to coat. Divide mixture evenly among prepared cups. Using the bottom of a measuring cup (spray or grease bttom of cup to avoid sticking), firmly tamp down the granola mixture.

Bake in preheated oven for 14 to 17...

Bake in preheated oven for 14 to 17 minutes until golden brown. Transfer to wire rack and cool in tin for 10 minutes. Remove granola bars from tin and cool completely.

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