1/2 cup oats
2 tbsp applesauce
1/2 tbsp maple syrup (or to taste)
1/4 tsp baking soda
1/2 cup water
1 tbsp Spiced Cococreme by Amai Vegan Treats (this gives it the creamiest, fluffiest consistency😍)
1 tsp ground flaxseed
Dash of salt
Cinnamon to taste
A handful of either chopped or grated apple (really puts the apple pie vibes through the roof!)
Mix together all the ingredients in a ramekin and allow to thicken for 5-10 minutes. Then, bake in an oven preheated to 375 for 15 minutes until the top is golden brown, broiling for the last minute or two to get a crisper top. And what’s a warm dessert without some ice cream?😋
Or, even better, a dollop of frozen Spiced Cococreme😍 By placing a tub of Cococreme in the freezer overnight and removing it 5-10 mins before serving, you get the most amazing vegan ice cream! And scooped over the warm baked oats, it's beyond delicious.
I hope you enjoyed this recipe, sunbeams! And, as always, if you try it out be sure to let me know what you think and tag me in your recreations on Instagram (they always brighten my day!). Also, be sure to check out Amai Vegan Treats! They're Cococremes are seriously incredible, and I super recommend trying them out if you're in the Vancouver area.
Until next time: Have a wonderful day, wonderful humans!
2 ripe bananas
1 1/2 tbsp ground flax seed
1 tsp baking soda
1 tsp baking powder
1/2 tsp apple cider vinegar
1 tsp vanilla
1 cup oat flour
3/4 cup plant milk
Toppings of choice
Blend your bananas until smooth, then add remaining ingredients and blend again. Allow the batter to sit for 10ish minutes to thicken. Put a pan over medium heat and grease lightly with vegan butter or coconut oil (unless it is already non-stick). Drop batter by spoonful (or around 1/4 cup scoop) and allow to cook until sides begin to brown and bubbles form, then flip and proceed to cook another 2-3 mins. Repeat with the remaining batter, then you'll be ready to assemble your stack! I topped mine with fresh strawberries and blueberries, and mixed some coconut yogurt with 1/2 tsp of Unicorn Superfoods Berrylicious Blend.
Enjoy sunbeams! I hope you have so much fun with this recipe, and as always, if you decide to make it yourself, I would love for you to tag me on Instagram (I absolutely adore seeing your recreations!)
Have a wonderful Thursday!
Love and sunshine,
The best way to start the day🍪 For those who know me or have been following for a while, you know I am a cookie dough FIEND! And although this cookie dough is something that has been used in a ton of my other recipes in the past, I realized I haven't actually posted it on its own. Which is a HUGE surprise to me since it's one of my favourite things to make of all time, and I knew it had to fixed.
So, here it is! In all its glory. High in protein and fibre, low in sugar, oil free, and it’s healthy enough to be deemed an acceptable breakfast!
Get ready to become obsessed. Recipe below!
1 can chickpeas, drained and rinsed well (you can also shell them for a smoother cookie dough!)
1/4 cup coconut sugar
1/8 cup cane sugar or stevia
2 tbsp powdered peanut butter or 2 tbsp vanilla protein powder
1 tsp baking soda
2-3 tsp vanilla
1/4 cup water
1/2 cup oat flour
Add all ingredients except for the flour and chocolate chips to a blender or food processor and blend until smooth. Add the flour and stir until your cookie dough begins to form. Finally, add your chocolate chips and stir until evenly distributed.
Ta da! Your very own chickpea cookie dough!
This recipe is so incredibly versatile and I use it in so much of my baking. I hope that you lovelies adore it as much as I do! And, as always, if you recreate this recipe, be sure to tag me on Instagram. I absolutely love seeing your kitchen creations!
Have a wonderful day, sunbeams!
Love and sunshine!