Vegan, Gut Healthy Recipes


Pumpkin Banana Bread

There is something so comforting about the smell of a freshly baked pumpkin loaf filling the house. We love this recipe because this loaf is gluten free, plant-based, refined sugar free, and it always turns out so moist and flavourful!


  • 1 cup pumpkin puree
  • 2 ripe bananas
  • 2 flax eggs* 
  • 1/4 maple syrup
  • 3 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup gluten-free flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup dairy free dark chocolate chips


  1. Preheat oven to 350 F. Line a loaf pan with parchment paper or spray with coconut oil.
  2. Mash bananas in a large bowl, then add pumpkin, flax eggs, vanilla, maple syrup, coconut oil. Mix well.
  3. Add dry ingredients and mix well.
  4. Pour into prepared pan. Top with additional chocolate chips and pecans (optional).
  5. Bake for 40 to 45 minutes. Let cool before slicing - Enjoy!

* Note: to make one flax egg, mix 1 tbsp ground flaxseed with 2.5 tbsp of water. Let sit for at least 5 minutes to thicken up.

Vegan Ginger Cookies

Warm ginger spice and rich molasses make these vegan and gluten free treats soft, chewy, and decadent. These cookies are easy to make, not too sweet, and perfectly spiced. They will surely become a family favourite. 

Prep time: 15 minutes

Baking time: 6-7 minutes


  • 1 cup gluten free flour
  • 1 cup almond flour
  • 3 1/2 tsp ground ginger
  • 1 tsp baking soda
  • 1/3 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup coconut sugar (+ 1/4 cup for rolling cookies in)
  • 1/3 cup coconut oil
  • 1/4 cup molasses
  • 1 flax egg (let 1 tbsp ground flaxseed soak in 3 tbsp of water for 5 min)
  • 1 tsp vanilla


  1. Mix gluten free flour, almond flour, ginger, baking soda, salt, and cinnamon in a large bowl, and set aside.
  2. Mix coconut sugar, coconut oil, molasses, flax egg, vanilla, and whisk until blended.
  3. Mix wet and dry ingredients until dough forms.
  4. Refrigerate dough for half an hour.
  5. Preheat oven to 350 F. Line a baking sheet with parchment paper. Roll dough into balls and roll in coconut sugar. Place on baking sheet and lightly press each ball with a fork. 
  6. Bake for 7-8 minutes.
  7. Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Enjoy!

Chocolate Peanut Butter Blended Chia Pudding Parfait

I have always been a fan of sweet breakfasts. This pudding is creamy, crunchy, and loaded with probiotics, omega-3s, protein, fiber, and antioxidants. There is no better way to start the day than with a healthy dessert for breakfast!


  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 1/2 a frozen banana
  • 1/3 cup + 2 tbsp peanut butter
  • 2 tbsp cacao
  • 1 tbsp + 1 tsp maple syrup
  • 1 tsp vanilla
  • pinch of salt
  • a crumbled chocolate peanut butter Welo Probiotic Bar
  • yogurt
  • crushed peanuts and banana slices (optional)


  1. The night before, soak the chia seeds in the almond milk. Let sit in the fridge overnight.
  2. In the morning, blend the chia seed mixture with the frozen banana, peanut butter, cacao, 1 tbsp maple syrup, vanilla, and a pinch of salt. Blend until smooth.
  3. For the peanut butter layer, mix 1/4 cup peanut butter with 3-4 tsp of hot water and 1 tsp maple syrup. Stir until thinned out. Pour into bottom of cups and swirl to coat the bottom portion of the glasses.
  4. Top with a crumbled Chocolate Peanut Butter Welo Probiotic Bar, then top that with yogurt.
  5. Pour the chia pudding over top and sprinkle with more crumbled Welo bar. Top with crushed peanuts and banana slices (optional). Dig in!



New Blogger Spotlight!

We're so excited to introduce one of our ambassadors - Paola (aka @ohsothymely on instagram) to our blog. Her page focuses on clean and healthy treats from a fellow mother to share with your littles!

mom and daughter on beach

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