1/4 cup Coconut Flour
1/8 tsp Baking Soda
Pinch of Salt
1/3 cup Cashew Milk*
2 tbsp Coconut Oil
1-2 tbsp Honey
1/2 tsp Vanilla Extract
Butter or Coconut Oil for cooking
- With one medium bowl and one small bowl, separate egg whites from the yolks. Place the whites in the small bowl and the yolks in the medium bowl. Put small bowl with whites aside.
- In the medium sized bowl, mix the melted coconut oil and honey with the separated yolks.
- Add the cashew milk and vanilla extract. Mix.
- Incorporate the coconut flour, baking soda, and salt. Note, do not over mix or beat because you want to preserve the bubbles that the baking soda will create. These bubbles help your pancakes rise and be fluffy.
- Remembering the egg whites in the small bowl, whip the whites until stiff peaks form.
- Gently fold whites into the batter.
- On a hot griddle or pan, melt some butter or oil to coat your cooking surface. This will prevent your pancakes from sticking.
- Pour batter onto the hot cooking surface. I used a tablespoon to measure the perfect sized pancakes. Once the batter was on the surface, I spread them into a nicely round shape which were about 1/4 inch thick. Cook pancake 3 minutes or until golden on each side.
- ENJOY! Drizzle some homemade chocolate syrup over the top for the MOST DELICIOUS pancakes!
*I use Silk’s Unsweetened Vanilla Cashew Milk. Other milks will work as well. For example, you could use almond, coconut, hemp, or whole milk. While you may change the milk, each may change the flavor slightly. I chose cashew milk because I found it to be the creamiest plant-based milk.
2 Naval Oranges
2 cups Almond Meal
1/3 cup + 2 tbs Buckwheat Flour
1 tbs Poppy Seeds
1/4 tsp Hymilain Pink Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Flax Meal
6 tsp Water
1 single serving (5.3oz) container of Vanilla Plant Based Yogurt
1/2 cup Coconut Oil
1/2 cup Coconut Sugar
- Preheat oven to 355 degrees
- Grease a glass loaf pan and lay a strip of parchment paper in the base of the pan
- In a small bowl, mix flax meal and water then set aside. You need to let the two soak, so you can make two falx eggs. This replaces chicken eggs.
- Zest and juice the oranges in seperate boels. One bowl for zest and one bowl for juice.
- In a large bowl, combine all dry ingredients and zest.
- In a small pot, melt the coconut oil and stir in the sugar until dissolved. Stir in flax eggs, orange juice, and plant based yogurt.
- Pour the liquid mixture into the dry ingredients. Fold the two together until fully incorparated.
- Taking greased loaf pan, pour batter into it.
- Bake in the oven for approximately 45 minutes or until it passes the toothpick test.
- Allow loaf to cool on counter. If you want it to cool quicker, place it in the refrigorator. Make sure you place a heat pad between the glass pan and the shelf. Also, make sure the pan is not touching anything else. Therefore, it does not melt anything in the frig.
- Slice and ENJOY!
1 Ripe Banana
1/2 tsp Apple Pie Spice
2 tbsp Better Body Foods Organic LIVfit Superfood Blend with Protein
1 tsp organic maca powder
1/8 tsp Baking Powder
- Preheat oven to 350 degrees F
- Grease a mini muffin tin with oil* and set aside
- In a medium sized bowl, mash the very ripe banana
- Wisk the eggs into the mashed banana
- Add the remaining ingredients until well combined
- Pour batter into the baking tin. Fill the muffin holes 2/3 way full.
- Bake for 15 minutes or until a toothpick may be inserted into the center of one of the muffin bites and appear clean when removed
- Allow them to cool for approximately 30 minutes before you remove them from the tin
*I used coconut oil to grease my pan because it has a high smoke index
*While these bites are tasty all on their own, they would be even more delicious topped something else. My favorite topping is a homemade chocolate syrup. Go ahead, top yours with your favorite addition.
Makes: 24; 2in X 2in brownies
2 cups almond butter*
3 large eggs
1 cup honey*
1 tbs vanilla extract*
1/2 cup dark cocoa powder
1/2 tsp sea salt
1 tsp baking soda
1 large banana*
- Preheat oven to 325 degrees Fahrenheit
- Blend almond butter and eggs in a large bowl until a smooth batter forms
- Mixing well, incorporate the honey and vanilla into the almond, egg mixture
- Add the salt and baking soda
- Slowly sprinkle the cocoa powder into the bowl (sprinkle some powder into batter, stir well, and continue process until all the cocoa powder has been used.)
- In a small bowl, fully mash the banana using a fork
- Fold banana into the chocolate batter
- Using coconut oil, grease a glass, 13X9 inch baking pan
- Pour brownie batter into the greased dish
- On the middle oven rack, bake for 35-40 minutes or until a toothpick can be inserted into the brownies and be removed without any batter on the toothpick
*If you need almond butter, you can easily make it yourself. Check out my previous posts to find out how to make your own.
*Honey packs more nutrients when it’s raw and organic; therefore, I recommend to bake your brownies with it. Local honey also helps with allergies, so that would be even better!
*If you’re avoiding cane sugar, check the ingredients list on your vanilla extract. Brands often add cane sugar to their products.
*For optimal sweetness, use the ripest banana you can find.
1 Large Head of Green Cabbage
3 Tablespoons Garlic (Minced)
Salt and Pepper
- Preheat oven to 425 degrees
- Line a cookie sheet with foil
- Slice cabbage into 1 inch thick circular disks
- Using a butter knife, generously spread oil onto each cabbage steak on both sides
- Lay oiled steaks on baking sheet
- Top each steak with the minced garlic and sprinkle them with salt and pepper
- Roast steaks for 15 minutes then carefully rotate and roast 15 more minutes
1/2 cup Coconut Oil
2/3 cup Cacao Powder
3 tbsp Pure Maple Syrup
1/2 tbsp Vanilla Extract
1/2 cup Heavy Whipping Cream
1 tbsp Pure Maple Syrup
1/4 tsp Vanilla Flavor
- Place mixer bowl and whisk into the freezer to cool for your whipped cream.
- Cut the tops and core of the strawberries away. Your result should be a small strawberry “cup”. Place your cups in an egg cartoon. The cartoon is to hold the strawberries upright when you fill them with chocolate and top them with whipped cream.
- In a small pot, melt coconut oil over low heat.
- Add the cacao powder, maple syrup, and vanilla extract to the oil and whisk thoroughly to remove any lumps.
- Fill the strawberry cups to their brim, and place in the refrigerator while you make your whipped cream. You want the chocolate to be firm before topping them with whipped cream.
- In the cooled mixing bowl, pour your heavy whipping cream, vanilla flavor, and maple syrup together.
- On high speed, whisk the whipped cream ingredients until firm peaks form, or approximately one minute.
- Take a sandwich baggy, fill it with your whipped cream, and cut a small hole in one corner.
- After the chocolate has hardened and cooled in the strawberry cups, squeeze the whipped cream from the baggy onto the top of your cups.
- Serve and ENJOY!