1 cup of almond milk 1/2 cup unsweetened almond butter 1 tablespoon pure maple syrup 2 teaspoons of vanilla bean paste 2 cup of oats
1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats. 3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.
– 4 cups whole wheat flour – 2 cups warm water – 1 Tbsp instant yeast – 1/2 Tbsp of sea salt – 1 Tbsp olive oil – 1 Tbsp of agave – 1 Tbsp grounded flaxseeds – 1 Tbsp of sunflower seeds – 1 Tbsp of pumpkin seeds ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You can use your mixer by using the dough attachment or you can mix by hand
1. In a large bowl combine: whole wheat flour, instant yeast, salt, olive oil, agave, grounded flaxseeds, sunflower & pumpkin seeds. 2. Add a bit of the water at a time to get the right consistency. You can always add extra flour if you feel that the dough is too wet. It should not stick to the sides of the bowl. Shape into a ball. 3. Grease your Dutch oven pot with olive oil with a brush, making sure you put enough oil on the sides as well so it does not stick. and transfer the dough ball into it.
4. Cover and let rise for 60 minutes. 5. In the meantime, preheat the oven at 390° 6. When the oven is preheated, slash the bread with a knife, making a cut about 1 ½-inch deep or 3 diagonals are also pretty, as you wish ! 7. Bake in the oven, uncovered, for 40 minutes, or until deep golden brown and risen. You can use a toothpick or cake tester to double check if it is properly cooked in the inside. 8. Remove bread from the oven and let it rest in the Dutch oven pot for 10 minutes. 9. Remove from the pot and let it cool down before slicing.
Enjoy this healthy delicious bread, dip it in olive oil or as a sandwich ! 🙂
Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2″ thick disk. Cut into 8 equal pieces. Do not separate them. Bake for 11 minutes or until golden. Transfer to a wire rack and let cool completely.
To make the glaze, place powdered sugar in a medium mixing bowl. Add vanilla extract. Slowly add in lemon juice mixing constantly, make sure to only add a small amount of juice at a time.until you have reached your desired consistency. Use a pastry brush to brush glaze over cooled bites, give them one coat, let dry, recoat, let dry and so on until you have no more glaze left. Serve immediately, or store in an airtight container for up to 1 week.
Sprinkle with colors of your choice for a little shimmer 🙂
Preheat the oven to 338F/170C.
Prepare 12 muffin pan with paper liners and set aside.
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.
Buttercream Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut cream, mix on high speed for 3 minutes, until smooth. Pipe the frosting onto the cooled cupcakes.
The holidays approaching, this is a wonderful dish that marries well with any meal, it is creamy in texture, and the blends of different spices makes it for a successful dish.
6 tsp olive oil
1/2 cup finely chopped onion
6 cloves of garlic, finely chopped
6 tbsp all purpose flour (all purpose)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp onion powder
zest of 1/2 of a lemon
1 tsp of rosemary
1 tsp of thyme
1 tsp miso paste
2 tsp stoneground mustard
4 cups of soya milk at room temp
4 large or 8 medium yukon gold potatoes
Neutral spray oil
Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat.
Peel and slice the potatoes into an 1/8th inch thick slices with a Mandolin.
Oil spray a 10 x 12 baking dish and arrange the slices of half of potatoes overlapping each other. Pour 1/4 of the sauce over them, then repeat the overlapping with the other half of potatoes and lastly pour remaining of the sauce, make sure all potatoes are covered.
Bake for 1 hour at 350 degrees. Once done broil for a minute to brown the top, it gives it a nice finish.
I sprinkled the top with dried parsley, but you can certainly choose another herb such a chive