For me the combination of the sweet chocolate brownie and salted caramel sauce creates a perfect balance between salty and sweet. The sauce itself is still sweet, but salty enough to somehow satisfy my savory needs, it’s a magical combination!…
I’m not one for national “holidays” but when I woke up to national pancake day, you knew I had to grab the change to create a delicious stack of goodness. As much as I love eating my rainbowls, I do want a little treat every now and then! And it’s not even the pancakes that are the most indulgent, no, the toppings is where it becomes an indulgent treat. But toppings would be nothing if it weren’t for a delicious fluffy base! These pancakes are thick, full of fluff and stuffed with raspberries, that’s a win right?
You can even make these pancakes gluten-free by swapping the flour for buckwheat flour, they’ll just be less fluffy. They will be almost identical to my older buckwheat pancake recipe which you can find here. You can also try making these with oat flour, pretty sure it’ll work out fine.
Now when it comes to the toppings, you can honestly let yourself go. You can keep it plain and simple with a dash of maple syrup of you can go nuts by adding, nuts (oh yes I did), seeds, fruit, think of bananas and strawberries, jelly, peanut butter or maybe a nice drizzle of chocolate sauce.
I chose to go for the more indulgent route, sometimes you just have to treat yourselves right!? I found some vegan chocolate/hazelnut spread which I melted with a bit of coconut milk to make a super indulgent drizzle, topped it with frozen raspberries, pistachios and some buckwheat granola (find a similar recipe here). The only thing I missed were slices of bananas, they should really sell ripe bananas!
Now let’s get to it, you’ve got the recipe now all you have to do is make yourself (and loved ones) a delicious stack of pancakes, you deserve it!
Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations!
We’re in the middle of the holiday season, but to be honest, I’m not really feeling it. There’s so much happening in the world right now, that I’m not really feeling the holiday spirit this year, which is fine by me. I might not be blasting “all I want for Christmas” by Mariah Carey from my speakers, but we will be making it festive in the kitchen. One thing food has the power to do is to bring people together and to put a smile on someone’s face. So don’t worry, these weeks will be festive, I might even catch the jingle bugs along the way!
Aside from the holiday season we are in the middle of winter, if you live in the northern hemisphere that is, and one thing I associate with colder weather is tea, and lots of it! Now if you’d ask me for my favourite tea I’d say “a deliciously warming chai” but I’ve got a chai recipe in the works so for this recipe we are using another popular tea, earl grey.
Growing up I was obsessed with London Fog’s, which is basically earl grey tea with warm milk and vanilla. In this case we can speak of one plus one is two, why not turn a basically healthy tea into a indulging treat, because remember, were in the middle of the holiday season, so indulging foods are ok! And if you want to make it even more indulging (which has become another word for disgustingly unhealthy, but yum) you can make a pink cinnamon/vanilla frosting to go along. Just take a few tbsp’s of vegan butter and whip this up with some vanilla, cinnamon and powdered sugar until you get a nice thick and sweet frosting.
To be quite honest, I was going to make an earl grey cookie recipe, but didn’t feel like putting in the extra work, so I decided to go with muffins. This is a testament to how easy this recipe is, I didn’t mix wet and dry separate and didn’t even bother making a flax egg, no I threw everything in a bowl and it worked out perfect! You can see it as a life lesson if you might, since sometimes we over complicate things, while sometimes we should just throw everything into a bowl and hope for the best.
Now let’s get to it, pre heat that oven and make yourself some delicious muffins, and don’t forget to pour yourself a cup of tea to go along with it, or not if you’re not into tea.
Every time I see an overripe bunch of bananas lying around my kitchen I start getting excited because I know it’s time to either freeze them to make ice cream or use them in bakes goods, how exciting is my life, right!?. To everyone throwing away their perfectly ripe bananas because they look disgusting, those yucky looking bananas are tropical gold! I’m being over dramatic but I mean it, there is a point at when bananas start being really brown and mushy, but once they are used in some good baked goods, we turned gross bananas into a delicious banana flavoured treat, win.
This is a one bowl recipe, as I didn’t feel like mixing the wet and the dry separate, I’m kind of a rebel when it comes to baking! So far it has worked out great, so why fix something that isn’t broken.I topped these muffins with pieces of bananas and others with a mix of pumpkin & chia seeds and some crushed walnuts. You can top it with whatever you want though, you can try making a crumble or topping it with other nuts and/or seeds.
Now let’s get backing and make yourself a nice warming cup of tea (or not) to go along these scrumptious muffins! I really hope you like these recipes and feel free to leave a comment below or to tag me in your recreations on Instagram and don’t forget to like my Facebook page.
A party just isn’t complete without a nice sweet snack/dessert, and since we’re still working towards a spooky Halloween menu why not make a spooky recipe for cupcakes!? These cupcakes are moist and rich with a decadent silver frosting that will ward off all the evil spirits, some might even say that this frosting will even protect you from werewolves. No I didn’t use any funky food colouring, just black tahini which you’ll find a recipe for over here. By now you might have figured out that black tahini will be making an appearance into almost every Halloween dish this year, so go to your nearest asian grocery store and get yourself a big bag of black sesame seeds, it’s worth it! You can also order the seeds or the tahini on-line if you don’t have any store selling these product near you.
Now to be honest even though the frosting adds a nice flare of magic it isn’t very necessary since the muffins are sweet by them selves, having said that, it does add to the presentation and might be just what you need! You can also skip the black tahini if you don’t have any on hands and still want moist and dense cupcakes, or use less like the picture below. One thing to keep in mind when using black tahini is that you’ll want to let the cupcakes cool before you eat them, cause otherwise the taste of the tahini will dominate the cacao and that’s, not, delicious! But once they’ve cooled down they’re the most delicious chocolate cupcakes ever!
These cupcakes were an instant fave for my family, they weren’t to sweet and perfectly moist, just the way they like them! I also sneaked a couple of pieces of chocolate in the batter so some cupcakes would have a chocolate core, because who doesn’t like a chocolate overdose!?
You can expect even more Halloween themed recipes during the next week so we’ll all be ready for our Halloween parties, or ready to simply indulge, parties are overrated anyway! I really hope you like these recipes and feel free to leave a comment below or to tag me in your spooky creations on Instagram and don’t forget to like my Facebook page.
One this I love about bananas is that even when they are overripe they will never be wasted, I often even wait for them to overripe so I can make delicious baked goods with them. One thing I love to make from over ripe (aka perfectly ripe) bananas is banana bread, I already posted a recipe for a raspberry/spirulina banana bread which you can find here.
This banana bread will be a little different from the other one, its a cacao and chai spiced bread with a peanut butter swirl on top and for good measure I threw some…
These holidays wouldn’t be complete without some festive cookies, and since i’ve had my fair share of pumpkin spiced everything i decided to go for something less traditional. These lemon/chia cookies are just perfect, i mean look at those colours, they scream festiveness! Not only are they delicious, they are also incredibly…
Chocolate chip cookies and almond milk, yes vegans can have it all! I really love chocolate chip cookies, but many store bought cookies either have unnecessary ingredients, are not vegan or are too expansive. I found myself (as usual) standing in the kitchen thinking what to make and then i thought “let me just look at what ingredients i have by hand, bake some cookies and hope for the best” one word, success! This recipe is super easy and quick to make, i mean fresh chocolate chip cookies in less then 20 minutes, sign me up!
These cookies are really thick, crisp on the outside, cakey on the inside with an exotic twist, they are magical. I found that the combination of peanut butter, cinnamon and cardamom works extremely well in this recipe, but if you dislike cardamom you can definitely leave it out.
Another thing (or ingredient) that makes these cookies the bomb is peanut butter. Because peanut butter is naturally fatty this recipes doesn’t require extra oils or butter. If you are allergic to peanut butter you can also try to make these using other nut butters, maybe even sunflower seed butter? if it works let me know. I also used applesauce as an egg replacer. Also note that you can take any vegan chocolate, chop it up and use it as chocolate chips (this is actually what i did).
Take a look at this beauty, i topped it with coconut whipped cream and spirulina chia pudding, heaven! I love to eat these by dunking them into some non dairy milk or, as pictured above, have them with coco whip.
Coconut whipped cream is so easy it doesn’t even need a recipe. Just take a can of full fat coconut milk (not the low fat kind, this will not work) and refrigerate it overnight so the fat can separate from the liquid. Once chilled flip your can of coconut milk and scoop the cream into a bowl, now with a whisker you need to fluff it up a bit and you are done. You could also add a sweetener of choice, this time i used agave.
If you make these cookies and let me know if you liked them!
Sometimes you just need to indulge yourself with some delicious chocolate cookies, right? The past week i’ve been working on a recipe for gluten free cookies using chickpea flour as a base. One thing you should take in account while making the cookie dough is that raw chickpea flour tastes horrible, so don’t taste the dough! These cookies are so good i can eat a whole batch in just one sitting, so make sure to make these to share with others, or you’ll find yourself, just like i, devouring a whole batch of cookies….
Is there anything more comforting then a delicious stack of fluffy pancakes on a Sunday morning? I don’t think so! Show all your non vegan friends that you don’t need eggs, milk or gluten to create delicious pancakes. These pancakes will be a hit amongst all of your omnivorous friends.
This recipe calls for buckwheat flour only, and will leave you with a delicious stack of pancakes in less then 30 minutes. This stack will feed about two people, or if you’re as much as a monster as i am only one, just kidding (or am i?)….