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.
1½ cups raw cashews, soaked in boiling water for 20 min
Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.
Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.
Combine the flour and baking powder. Cut the butter into the flour mixture until it resembles coarse cornmeal. Add in the water and whisk. Pour into a hot waffle iron. Should you want to add chocolate powder or chocolate chips or vanilla is also fun, just to change it up
I then also have fun in topping them with fruit, dust icing sugar, powder chocolate in this case, and let’s not forget maple syrup ! Yum !
These cookies are so soft, like biting into a cloud
*Makes 24 cookies
1 1/2 cups sugar
1/2 cup softened vegan butter
1 1/4 cups pumpkin purée
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
For the pumpkin spice icing
1 cup powdered sugar
2 tablespoons soya milk
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
Neutral spray oil for cookie scoop
To make the cookies: Preheat oven to 350F. Line two large baking sheets with parchment paper.
Add the sugar and vegan butter to a large bowl and use a mixer to cream the sugar and butter together. Add the pumpkin and vanilla extract and mix in. Add the flour, baking soda, baking powder, pumpkin pie spice, and salt and mix well to combine.
Lightly spray a cookie scoop with neutral oil, scoop the cookie battre and drop it onto the prepared baking sheet. Repeat to fill your tray, evenly spacing the cookies. Bake for 15 minutes until the cookies are golden. Let the cookies cool completely before icing.
Sprinkle top with coarse sugar if you wish.
To make the icing: add the powdered sugar, soya milk, pumpkin pie spice, and vanilla extract to a small bowl and whisk to combine. Drizzle over the cookies. Let the cookies rest to set the icing. Store the cookies at room temperature for up to a week or freeze in an air-tight container.
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
A chocolate cupcake, chocolate frosting & chocolate toppings what could a chocolate lover ask more for !
Makes 10 cupcakes
3/4 cup almond milk
1 tsp apple cider vinegar
1/3 cup melted coconut oil
2 tsp espresso
1 tsp vanilla
1 cup of spelt flour
3/4 cup cane sugar
5 tbsp cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
pinch of salt
1 cup vegan butter
1/2 cup cocoa powder
4 cups icing sugar
1/4 cup almond milk
1 tsp vanilla
pinch of salt
Toppings could be chocolate chips & chocolate chunks or your favorites let your imagination go
Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners
Mix the almond milk and apple cider vinegar and set aside
Next, add the coconut oil, vanilla extract and espresso
Mix all the dry ingredients together in a bowl
Pour the wet ingredients into the dry ingredients and mix together until smooth
Spoon the batter into your pan, filling 3/4 of the way
Bake for 20 minutes or until a toothpick comes out clean
To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy
What in the world is Aquafaba ? it is the viscous water in which chickpeas have been cooked in. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in muffins and other baked goods. You can freeze the excedent aquafa for other recipes.
2 and 2/3 cups all-purpose flour
2 tbsp poppy seeds
2 and 3/4 tsp baking powder
1/3 cup aquafaba
1/3 cup canola
3/4 cup granulated organic sugar
1 cup soya milk
1 and 1/2 tsp vanilla extract
3/4 tsp teaspoon pure lemon extract
1 tbsp lemon zest (approximately 2 lemons)
Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil.
Combine the flour, poppy seeds, baking powder in a bowl. Mix well and set aside.
Take a separate medium bowl, add the aquafaba and, using a large whisk, whisk it until it is frothy, about 3 minutes. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract, and zest and whisk well.
Add the flour mixture to the milk mixture and, using a wooden spoon, mix the batter until almost no more flour is visible. Lumps are fine; do not overmix.
Fill the wells about three-quarters full with the batter. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 15 to 20 minutes.
Cool the muffins on a cooling rack for 15 minutes before removing them from the tin. Cool the muffins completely before storing in airtight containers, where they will keep for a few days.