Thursday, February 25, 2016
So I supported a kickstarter last year called Unbaked Cake Co. I loved the idea of raw vegan desserts and being able to have 5 of her most popular recipes I couldn't wait! So far I have tryed two! The Lemon Cheesecake and the Matcha Cheesecake. Let me tell you that there both to die for. I do think I need to play around with the recipe for the matcha since the top matcha part gets really soft really quickly. But anyways I hope you will check out her Facebook page and enjoy her wonderful delicious work!
Wednesday, February 17, 2016
|The pancakes I made this morning.|
|My pancake jewelry|
I am all about making vegan and oil free food when I can. This is the first one that I am so happy to tell, doesn't stick to the pan. I just love pancakes. I hope you enjoy them as much as I do!
1 1/2 cups Whole wheat flour
3 tsp Baking Powder
Dash of salt
2 tbsp Flax Seeds
1 Mashed Ripe Banana
1 cup Nut Milk
1/2 cup Water
1 tbsp Lemon Juice
In a bowl add flax seed and 6 tbsp water. Let it set for 5 min.
Mix the flour, baking power and salt in an other bowl.
Back to the flax seed bowl add the banana, mixing in the nut milk, water and lemon juice, mix well.
Heat a nonstick griddle or pan. When its nice and hot ladle the pancake mix into the griddle. When bubbles form on the surface, flip them. Cook until lightly browned. Repeat until batter is used up.
Serves 6 very large pancakes. Just the way I like it.
I hope you enjoy this simple recipe!
Thursday, February 11, 2016
♥ 1/2+ 1/4 cup Carob Chips or Chocolate Chips
♥ 1 1/2 TBSP +1/2 TSP
♥ Peanut butter (optional)
♥ Cinnamon Hearts (optional)
Tuesday, February 9, 2016
My pressure cooker has become my best friend! Significantly reduce the cooking time by using a pressure cooker.
1 TBSP Vegan butter
1 Cup Brown Rice
1 1/2 Cups unsweetened almond milk
2 TBSP Maple syrup
1 TSP Vanilla extract
1 TSP Almond extract
1/4 TSP Cinnamon
1/2 Cup Raisins
1/2 Cup Nuts
In an uncovered pressure cooker heat the butter on medium. Add the rice and stir to cover. Add and stir in milk.
Cover and bring to pressure. Cook at high pressure for 17 minutes.
Remove cover and stir in the syrup, extracts, cinnamon, raisins and nuts if using) Serve warm or chilled.
Have you used a pressure cooker before, if so what did you think?