I found this super easy recipe on Goop and have to say that I’m impressed!
It’s much healthier than my Grandma’s recipe, and has less ingredients than the Vegan recipe I tried before.
You will need:
- 3 cups almond meal
- 3 eggs, beaten
- 1/2 cup honey
- 2 mashed ripe bananas
- 1 tsp baking soda
- 1/4 cup coconut oil + extra for greasing a muffin or bread tin
Preheat your oven to 180 degrees Celsius (350 F) and then grease your pan. Mix all the ingredients together and then pour in the tin. Bake for 30-45 minutes or until a knife inserted in the cake comes out clean.
Most Canadians will agree that a good homemade pancake is the measure of a confident cook. This week, I bring to you a vegan version!
You will need:
- 1 cup gluten free flour (buckwheat or your own flour mix)
- 1 tbsp organic cane sugar
- 2 tbsp baking powder
- 1/8 tsp salt ** be careful with this one!
- 1 cup soy milk or almond milk
- 1 tbsp vegetable oil (I use coconut oil) + extra for the pan
- Preheat your pan on medium heat.
- Gather your ingredients and mix together the dry ingredients in a large bowl.
- Add the soy milk and coconut oil the bowl and mix together well. Mix until all the lumps are gone. If you’re feeling lazy you could pop this in the blender.
- Now add a little oil to the pan and pour some of the batter in.
- Unlike other batters, this won’t release a lot of bubbles, so you will need to watch for the edges to turn golden. When they do, flip them over.
- Repeat until all the batter is gone. Serve with fresh fruit and maple syrup or honey. Enjoy!
I have binged on these bad boys a couple times while back home. They are delicious and easy to make. My favourite is using them instead of graham crackers for s’mores. Most marshmallows are gluten free. This is good news!
6 tablespoons coconut oil
1 cup Hershey’s cocoa or 8 ounces bittersweet chocolate
2/3 cup coconut sugar
1/2 teaspoon coarse Celtic sea salt (optional)
1 teaspoon vanilla extract
2 large eggs
1/3 cup tapioca flour or arrowroot flour
2 teaspoons coconut flour or almond flour
** 2 teaspoons maca powder optional
Preheat oven to 350 ºF and adjust rack to middle position. Grease an 8-inch glass square pan with some coconut oil.
Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour.
Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the baking dish and smooth into an even layer.
** Of course you can add some chocolate chips or nuts of your choice to add texture.