Recipes

Kaffree Roma Candy Cane Mocha

Sweet flavors of the holidays swirl together in this perfect drink for sipping by the fire!

 

SERVINGS: Makes 1 serving.

 

INGREDIENTS:

2 teaspoons Kaffree Roma

1 tablespoon hot chocolate mix

1 ½ cups milk or plant-based milk

1 regular size candy cane

Crushed candy cane

Plant-based whipped cream

Chocolate sauce for drizzle

 

DIRECTIONS:

On the stovetop or in the microwave, heat the milk to preferred drinking temperature, do not boil.  Pour the milk into your favorite mug.  Stir the milk with the candy cane until it begins to melt, leave the candy cane in the warm milk to infuse peppermint flavor.   Add Kaffree Roma and hot chocolate and stir with the candy cane until the granules are dissolved.   Top with whipped cream, crushed candy cane pieces, and chocolate drizzle.  Cozy up by the fire and enjoy!

 

Kaffree Roma Cinnamon Almond Milk Latte

Sweet flavors of the holidays swirl together in this perfect drink for sipping by the fire!

 

SERVINGS: Makes 1 serving.

 

INGREDIENTS:

2 teaspoons Kaffree Roma

1 tablespoon hot chocolate mix

1 ½ cups milk or plant-based milk

1 regular size candy cane

Crushed candy cane

Plant-based whipped cream

Chocolate sauce for drizzle

 

DIRECTIONS:

On the stovetop or in the microwave, heat the milk to preferred drinking temperature, do not boil.  Pour the milk into your favorite mug.  Stir the milk with the candy cane until it begins to melt, leave the candy cane in the warm milk to infuse peppermint flavor.   Add Kaffree Roma and hot chocolate and stir with the candy cane until the granules are dissolved.   Top with whipped cream, crushed candy cane pieces, and chocolate drizzle.  Cozy up by the fire and enjoy!

 

Kaffree Roma Gingerbread Latte

A whole latte joy!  The gingerbread latte is a favorite holiday cookie and a cozy drink all in one!

 

SERVINGS: Makes 1 serving.

 

INGREDIENTS:

Gingerbread Syrup

2 Tablespoons brown sugar

¼ cup coconut sugar

⅓ cup water

1 ½ tablespoons molasses

½ teaspoon ground ginger

½ teaspoon cinnamon

¼ vanilla bean, scraped

 

Latte

2 teaspoons Kaffree Roma

1 ½ cups plant-based milk

1 tablespoon gingerbread syrup

Cinnamon for dusting

 

DIRECTIONS:

On the stovetop, in a saucepan over medium low heat, combine all syrup ingredients.  Heat and stir until sugar is completely dissolved.  Syrup can be stored in the refrigerator for up to one week.   In another pan on the stovetop or in the microwave, heat the milk to preferred drinking temperature, do not boil.  Alternatively, use a milk frother to heat and froth the milk.  Add the Kaffree Roma granules and 1 tablespoon of the gingerbread syrup to your favorite mug.  Pour ¼ of the heated milk into the mug and stir until the granules are …

Kaffree Roma Peppermint Latte

This cozy drink will bring on the holiday spirit with just one sip!

 

SERVINGS: Makes 1 serving.

 

INGREDIENTS:

2 teaspoons Kaffree Roma

1 ½ cups milk or plant-based milk

Crushed candy cane

Mini plant-based chocolate chips

Plant-based whipped cream

 

DIRECTIONS:

On the stovetop or in the microwave, heat the milk to preferred drinking temperature, do not boil.  Pour the milk into your favorite mug.  Add Kaffree Roma and stir until the granules are dissolved.   Top with whipped cream, crushed candy cane pieces, and mini chocolate chips.  Enjoy this caffeine-free treat!

Pepperoneat Pizza Bagels

Plant-based pepperoni’s made in your home kitchen….neat!  Add these pepperoneats to pizzas or better yet, make this easy-to-prep, fun recipe for pizza bagels!  They make a perfect snack or kid-friendly lunch.

 

SERVINGS: 1 pouch of neat makes about 40 pepperoneats

 

INGREDIENTS: *recommended brands

Pepperoneats:

1 pouch neat Original or neat Italian

½ cup tomato paste

1 tsp crushed red pepper flake

1 tsp ground mustard

1 tsp fennel seeds

1 tsp smoked paprika

1 tsp garlic powder

1 tsp liquid smoke

 

Pizza Bagels:

*O’Doughs Vegan Bagels or other fresh bagels

1 jar pizza sauce

8oz *Daiya plant-based shredded mozzarella

 

DIRECTIONS:

Preheat the oven to 350.  Line a baking sheet with parchment paper.

In a mixing bowl, stir together all ingredients for the pepperoneats.  Roll the mixture into balls, about the size of a ping pong ball and place on the baking sheet.  Bake at 350 for 15 minutes.  Slice each ball into 4 to 5 pepperoneats.

Assemble the bagel pizzas.  On each bagel half, add spoonfuls of pizza …

Pumpkin Roll with the neat egg

Celebrate all things fall with this spiced Pumpkin Roll.  It’s made with the neat egg and it’s all rolled up with a sweet cream filling, making for a cute and delicious plant-based dessert.

 

SERVINGS: Makes 12-15 servings.

 

INGREDIENTS: *recommended brands

Filling:

8 oz plant-based cream cheese *Kite Hill

3 tablespoons plant-based butter, softened

1 ⅔ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons coconut cream (solids from canned coconut milk)

 

Cake:

¾ cup flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon pumpkin pie spice

¼ teaspoon baking powder

1 cup canned pumpkin puree

⅔ cup coconut sugar

3 tablespoons cooking oil of choice

½ teaspoon vanilla extract

1 neat egg, prepared according to package instructions

¼ cup plant-based milk

 

DIRECTIONS:

Preheat the oven to 350.  Line a 11 x 15 jelly roll pan with parchment paper.

In the bowl of a stand mixer, add all the cake ingredients and mix on medium until thoroughly combined.

Spread the batter evenly onto the prepared pan.  Bake for 12-15 minutes until a …

Pumpkin Whoopie Pies with the neat egg

What’s a whoopie pie, you ask?!  This sweet treat is of Pennsylvania Dutch origin, and the story goes that anyone who eats this cream filled cake-like sandwich, can’t help but proclaim, “Whoopie!”  You’ll hear extra praise for this plant-based and gluten-free pumpkin version which makes the perfect fall dessert.

 

SERVINGS: Makes 12 whoopie pies.

 

INGREDIENTS: *recommended brands

Filling:

¾ cup raw, unsalted cashews, soak in water for 4 hours

½ cup coconut cream (the solid part from a refrigerated can of coconut milk)

1 tablespoon maple syrup

1 tablespoon coconut oil, melted

½ teaspoon cinnamon

Pinch of salt

 

Cakes:

2 ¼ cup  *King Arthur Gluten Free Flour

½ cup coconut sugar  *Bob’s Red Mill

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Pinch of salt

1 neat egg, prepared according to package instructions

1 tablespoon apple cider vinegar  *Bragg

1 teaspoon vanilla extract

¾ cup plant-based milk

1 cup canned pumpkin puree

¼ cup cooking oil of choice

 

DIRECTIONS:

First, prepare the filling, as it needs …

Pumpkin Spice Cookies with the neat egg

Pumpkin, spice and all things nice!  These soft and chewy cookies are gluten free and vegan too — extra nice!

 

SERVINGS: Makes 3 dozen cookies.

 

INGREDIENTS:

Cookie dough:

1 ½ cups sugar

½ cup plant-based butter

1 cup canned pumpkin puree

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

2 ½ cups King Arthur Gluten Free Flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Pinch of salt

 

Glaze:

1 teaspoon vanilla extract

2 cups powdered sugar

3-4 tablespoons plant-based milk

1 tablespoon plant-based butter

 

DIRECTIONS:

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, beat together the sugar and butter until creamy.  Add the pumpkin, the neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not …

neat egg Pumpkin Energy Balls

Pumpkin and protein packed, this cute little snack is just a tasty ball of energy!  Pop them when you need a little pick-me-up or an on-the-go snack!

 

SERVINGS: Makes 15 energy balls.

 

INGREDIENTS: *recommended brands

1 cup dates, pitted

1 ½ cup rolled oats  *Bob’s Red Mill

1 Tablespoon chia seeds  *Bob’s Red Mill

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

⅓ cup mini chocolate chips  *Enjoy Life

1 tablespoon neat egg (powder, do not add water)

2 tablespoons shelled hemp seeds  *Manitoba Harvest

⅛ teaspoon salt

½ cup almond butter  *Justin’s

¼ cup canned pumpkin puree

1 teaspoon vanilla extract

 

DIRECTIONS:

In a food processor, pulse the dates until a ball forms.

In the large bowl of a stand mixer, add the dates and all the remaining ingredients.  Mix on low speed until ingredients are evenly distributed.

Roll into balls, about 1 ½ tablespoons per ball, about the size of a ping pong ball.

Enjoy them right away or store them in an airtight container …

Pumpkin Snickerdoodle Cookies with the neat egg

Hey, Pumpkin!  These cinnamon and sugar topped, chewy pumpkin snickerdoodles will have your family reaching in the cookie jar all season long.

 

SERVINGS: Makes 36 cookies.

 

INGREDIENTS:

Cookie dough:

½ cup butter, softened

½ cup shortening

1 ½ cup sugar

2 neat eggs, prepared according to package instructions

2 teaspoons vanilla extract

3 ¼ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

Pinch of salt

½ cup pumpkin puree

 

Sugar mixture for rolling:

2 tablespoons sugar

2 teaspoons cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

 

DIRECTIONS:

Preheat the oven to 400 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, combine butter, shortening, sugar, neat eggs, and vanilla.  Mix for about 2 minutes on medium low, or until light and fluffy.  In a separate bowl, mix together the flour, cream of tartar, baking soda, and salt.  Gradually add the dry ingredients to the butter mixture.  Then, add the pumpkin.  Refrigerate dough for 30 minutes to …