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In Breakfast, Recipes, Sweet

Almond Meal Pancakes

Ingredients

      • 4 eggs
      • 3/4 plant milk
      • 1/4 cup avocado oil (sub with whatever healthy oil you have on hand)
      • 2 tsp vanilla extract
      • 2 1/2 cups almond flour (about 250g)
      • 1/4 sweetener (date syrup, stevia, maple, honey)
      • 2 tsp baking powder
      • Pinch of salt

Method 

1. In a medium bowl, whisk together the almond flour, baking powder, and salt.
2. In a separate bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
3. Pour the wet ingredients into the bowl with the dry ingredients and stir. 
Note: If the batter is too thick, slowly incorporate more almond milk while stirring. If it’s too thin, sprinkle in a little almond flour. Heat a non-stick skillet over medium-low heat.
4. Brush the pan with a little olive oil and use a ladle or measuring cup to pour the batter onto the pan. Cook the pancakes for 1 to 2 minutes per side, making sure to turn the heat to low to make sure the pancake cooks through without burning. Serve with maple syrup and toppings of choice!
In Recipes, Spreads, Sweet, Vegan

Berry & Chia Jam

Ingredients:

      • 1 cups fresh or frozen Raspberry
      • 1 cup fresh or frozen strawberry (strawberries, blackberries, blueberries, raspberries), cherries, peaches, apricots, plums, pineapple, kiwi
      • 2 tablespoons chia seeds
      • 1 tablespoon freshly-squeezed lemon juice
      • 1–2 tablespoons honey or maple syrup (only if needed)
      • 1/2 teaspoon vanilla extract
      • Lemon zest (to make your jam a little more tangy)
      • a pinch of spices (such as cinnamon, ginger, or nutmeg, etc.)

Method:

1. Heat fruit in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Use a spoon or potato masher to mash the fruit to your desired consistency.
2. Stir in the chia seeds and lemon juice until combined. Then stir in 1 or 2 tablespoons of maple syrup (to taste)
3. Stir in the spices and lemon zest
4. Remove from heat and let cool for 5 minutes.  (The jam will thicken considerably as it cools.)
5. Give the jam one final good stir.  Then serve immediately, or transfer to a sealed container and refrigerate for up to 1 week, or freeze for up to 3 months.
In Recipes, Smoothie Bowls, Sweet, Vegan

Peanut Butter Smoothie Bowl

Ingredients

      • 2 ripe bananas, peeled and frozen
      • 2 tbsp creamy peanut butter
      • 1/2 tsp vanilla essence
      • 2 tbsp flaxseed meal 
      • 1/4 cup plant based mylk (almond, oat, coconut) 

Method

    1. Add all the  ingredients to the blender and blend until smooth. To achieve the desired consistency make sure to add the liquid as you’re blending. Be sure not to thin out the smoothie with too much liquid so stop and give it a stir or use a tamper to make sure all fruits are blended through.