2 flax eggs (2 tbsp ground flaxseed + 5 tbsp lukewarm water: Add flaxseed and water to a dish and stir. let rest for 5 minutes to thicken
3/4cup of brown sugar
1/2cup of neutral oil
1teaspoon pure vanilla extract
3/4cup cocoa powder
1cup of almond flour
1/4 teaspoon sea salt
1/4teaspoon baking soda
¼cup of vegan chocolate chips
Coarse sea salt and melted 70 % chocolate (I used Callebaut) for topping
Preheat oven to 325°
In your stand mixer bowl, add the vegan eggs, sugar and oil and mix until well combined (Make sure there a no sugar lumps) and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined.
Stir in the chocolate chips. Pour into a parchment lined 8×8 square pan and shake to even out the mix.
Bake for 30 minutes.
Remove from the oven and allow to cool completely in the pan on a wire rack.
For the topping, melt some chocolate in a Bain Marie, spread on top and sprinkle some coarse sea salt and chocolate chips.
*Makes 9 squares or more if you cut them into smaller bites
*No baking required & Gluten Free, make sure the oats you buy are gluten free
1 cup rolled oats
1 cup pecans
1/2 cup oat flour
1 tbsp ground cinnamon
20 dates, pitted
1/4 cup water
20 dates, pitted
1/4 cup water
1/2 tsp pure vanilla extract
1/4 tsp salt
1 cup crushed pecans
Line a 8×8 square pan with parchment paper.
Prepare the crust:
1. Combine rolled oats, pecans, oat flour and cinnamon in a food processor. Process ingredients until a crumbled, flour-like mixture is formed. Add dates and water. Process again until a sticky, crumbled mixture is formed.
2. Transfer mixture to the pan and press it across the base in an even layer.
Prepare the salted caramel:
Combine dates, water, vanilla, and salt in a blender. Process until ultra smooth.
2. Spread the caramel over the crust in an even layer.
3. Toss crushed pecans on top and gently press them into the caramel.
Chill in the pan, in the freezer, for 30 minutes
Store the pecan squares in an airtight container and keep in the refrigerator
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Perfect for breakfast or as a snack, these cookies are tender and just sweet enough 🙂
Ingredients * 1 cup of all purpose flour * 1/2 tsp of cinnamon * 1/2 tsp of baking powder * Pinch of salt * 1/3 cup of melted butter * 1/3 cup of brown sugar * 1 tbsp of ground flax mixed with 4 tbsp of water (Mix and let rest for 5 minutes) * 1 tsp of vanilla extract * 1/4 cup of chocolate chunks (Can be chocolate of your choice)
Insructions * Pre-heat oven at 350 °F * In a bowl, mix flour, cinnamon baking powder and salt. * In a separate bowl, whisk the butter with the brown sugar, then add the flax mixture and the vanilla extract. Mix until ingredients are well combined. * Add this mixture to the dry ingredients and then add the chocolate chunks. * Use an ice cream scooper and form 6 dough balls unto a silicone lined tray. * Sligthly flatten each cookie with a flat spatula. * Bake for 12 minutes.
Voila ! you have yourself home made cookies in no time
. 4 cups of finely grated carrots . 1/2 red onion, minced . 3 tbsp of capers, chopped . 2 tbsp of olive oil . 2 tbsp of freshly squeezed lemon juice . 1 tbsp of liquid smoke . 1 tbsp of maple syrup . pinch of salt
Simply add everything into a blender an purée it into a spread
Here served on a bagel with some lettuce and tomatoe slices. If you wish add some vegan cream cheese !
INGREDIENTS⠀ 3 tbsp olive oil⠀⠀ 1 tsp dried whole thyme 1/2 tsp ground dried sage 2 shallots finely cut 5 large garlic cloves, minced⠀⠀ 1 1/2 cups white rice⠀⠀ 680 gr white mushrooms, sliced coarsely (you can also use portobello or shiitake)⠀⠀ 4 cups vegetable stock, plus if needed⠀⠀ 2 tbsp tahini *this is what gives it its creamyness 🙂 Fresh lemon juice of 1 small lemon Salt and pepper to taste⠀⠀ ⠀ INSTRUCTIONS⠀⠀ 1. In a large pot, heat olive oil and saute the shallots and garlic.
2. After 5 minutes, stir in mushrooms, rice, and dried herbs, then fry until the mushrooms have released some of their water.
3. Pour in the vegetable stock, stir in the tahini and cover the pot. simmer on low heat, stirring frequently, until the rice is cooked through.
4. Season with salt, pepper, and lemon the juice.
There ! you’ve made yourself a bowl of yummy flavourful rice !