Hi friends! I don’t know about y’all, but I am feeling BURNT OUT. Between work stress, Zoom fatigue, the pandemic, and this election cycle, I’ve been feeling so much pressure and anxiety from all angles. Naturally, I have turned to baking as an outlet, and have been occupied with various #BakersAgainstRacism efforts. Always, but especially in these isolating and uncertain times, I find it is so meaningful & important to put our energy towards causes bigger than ourselves (in whatever capacity we can).

Aren’t these gorgeous?! They are the latest treat I baked for my most recent #BakersAgainstRacism sale, along with my Butterbeer Macaroons! It was a smaller response this time, I’m guessing because everyone is super drained and stretched thin. We raised $225 for The Okra Project—a collective seeking to address the crisis of violence by providing meals + resources (including therapy) to Black Trans people worldwide. I talked a bit more about the meaning of this particular sale on my Instagram here.

I remember at the start of election week, I kept reminding myself regardless of the results, that I would continue to invest myself in creating a better world through efforts like this. So if you ordered or shared about the bake sale, thank you so much for being a part of this supportive and empowering community.

ALLERGY FRIENDLY FALL BLOG HOP!

Speaking of community, this recipe is part of an Allergy Friendly Fall Treats Round Up, in collaboration with several other blogger friends. Most of the recipes are vegan, GF, and many are also nut free! Check out their creations below, and don’t forget to enter our fun giveaway on Instagram!

Apple Cider Donuts by The Urben Life

Vegan Pumpkin Coffee Cake by The Baking Fairy

Vegan Chocolate Ginger Cookies by The Zestfull

Top 8 Allergen Free Carrot Cake Loaf by The Frugalista Mom

Vegan Pecan Bars by Messy Vegan Baker

Flourless Chocolate Cookies by One Sweet Appetite

Vegan Pumpkin Granola by Jess Baumgardner

Vegan & Gluten Free Pumpkin Blondies by Spabettie

Paleo Almond Butter Cups by I Chews U

Vegan & Gluten Free Apple Pie Pancakes by Kvetching In The Kitch

Vegan Pumpkin Spice Waffles by Color Me Courtney

Vegan Pumpkin Pecan Cupcakes by Mrs Neil’s Vegan Meals

Vegan Pumpkin Spice Latte Rice Krispie Treats
makes 1 dozen (depends on pan size—I used a 11 x 16 pan)

Active prep time: 10 minutes
Wait time: 15 minutes
Total time: 25 minutes
Ingredients:

For the treats:

• 6 tablespoons vegan butter
• 4 tablespoons pumpkin puree
• 2 bags of 10 oz vegan marshmallows (I’ve had good results with Funky Mello and Dandie’s)
• 3 teaspoons instant coffee
• 2 teaspoons pumpkin spice mix
• 8 cups rice cereal (Rice Krispies or any off-brand! I used HEB’s brand)

For the coffee pumpkin glaze, whisk together the following (adjust liquid/sugar as needed for desired consistency):

• 1 cup powdered sugar
• 1 teaspoon instant coffee
• 1 tablespoon hot water
• 3/4 teaspoon pumpkin spice
• 1 tablespoon pumpkin puree

For the cinnamon glaze, whisk together the following:

• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon nondairy milk
• 1 teaspoon hot water (slowly add more if needed)
• 1 tablespoon melted coconut oil

Method:

1. In a large non-stick pan, melt the vegan butter and pumpkin puree on high heat, whisking to incorporate.
2. Add the marshmallows to the pan and lower the heat to high-medium. Stir until melted and fluffy (this takes about 5 minutes).
3. Stir in the instant coffee and pumpkin spice and mix well.
4. Take the mixture off the heat and add the rice cereal.
5. Press the mixture into the bottom of a 11 x 16 inch pan (coated in vegan butter or coconut oil). You can make these as thick/thin as you want. My pan was 1/2″ deep, and I wanted the bars to be thick, so I ended up only covering 2/3 of my pan.
6. The mixture will be very sticky, so it’s best to use a large sheet of parchment paper or foil to press it down in the pan (I also applied pressure to the exposed side of the mixture). Allow it to set for at least 5 minutes. I also like to place a book and some weights on top of mine to make sure there are no air bubbles.
7. Carefully remove the mixture from the pan and cut into bars. Drizzle with coffee and cinnamon glazes (above) if desired. Enjoy!
8. These can be stored in an airtight container at room temperature for up to two days, or up to 5 days in the fridge (I found they will get a little stale if left too long). But they are so good you probably won’t have to think about storing any!

Thanks so much for checking out my recipe. Hopefully it brings you some comfort during these crazy times! I hope you are taking time to process your emotions lately. Feel them! Let them out. Wipe your tears of relief, of exhaustion (this has been me a lot lately). Remember it is okay to celebrate and find some peace while recognizing what is still at stake & knowing that there is still much progress to be made in this country.

As an empath, I have been all over the place as of late. Trump losing has been such a breath of relief for all marginalized communities. May we continue to listen and advocate for each other and hold those in power accountable. Thank you to the BIPOC who made these strides possible—especially Black women. And let’s recognize that their vote was not to save us, not just to defend democracy, but for their survival. I will continue listening to and supporting community leaders and organizations who have been doing the work, like the Austin Justice Coalition, and I urge you to do the same in your community.

I know the direction I am moving. Let’s keep moving and acting in the direction of love and compassion, to quote a dear friend of mine. I’m in the middle of organizing a collaborative #BakersAgainstRacism sale in Austin for the holidays to raise funds to help flip the senate in Georgia! LET’S GOOO! Keep your eyes on my Instagram for the announcement. And if you don’t live in ATX, check out a sale near you because this is a collective effort taking place in multiple cities around the world!