I’ve never been the biggest fan of cereal, but THIS I can get behind 🤤 mini-cookies posing as cereal is my kinda cereal! I never got to try out the mini-cookie cereal growing up but I can only imagine that these are close to the real deal! These little cookies are almost too cute to eat, ALMOST! 🤤 recipe is below, happy Thursday! ✨
Mini Chocolate Chip Cookies -1/2 cup coconut oil -1/4 cup coconut sugar -1 teaspoon vanilla
-1 tablespoon flaxseed meal
-4 tablespoons water (or more if dough is dry) -1 cup whole wheat flour -1/2 cup oats -1/2 teaspoon baking powder -1/3 cup mini chocolate chips
Preheat oven to 400 degrees. In a small mixing bowl, use a hand mixer to combine coconut oil, coconut sugar, flaxseed meal + water and mix until fully combined. In a medium sized mixing bowl combine all dry ingredients. Add wet ingredients to dry ingredients and then fold in chocolate chips. Line a baking sheet with parchment paper and use a teaspoon to scoop cookies and then using hands form into a small ball and press down slightly as cookies will not change shape or expand too much in the oven. Bake for 10-15 minutes, allow to cool + enjoy! ...
Pumpkin Samosas (Samsa) with Cilantro Mint Chutney by @naturallyzuzu 💚
Makes 14-15 samosas
Note: I used Store bought vegan Empanada Wrappers for quick version. (1 pack)
Skip the dough making part if you’re using pre-made wrappers as well.
2 cups all purpose flour
1 teaspoon Salt
2-3 tablespoons avocado oil
1/2 cup hot Water
3 tbps of non dairy yogurt
one handful Sesame Seeds
1 medium size Butternut Squash (about 2 cups)
1 large red onion
5-6 fresh curry leaves (optional)
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Cumin
2 tsp of coconut or date sugar
3 tablespoons Avocado Oil
Preheat oven to 380 degrees F.
In a stand mixer, combine flour, hot water, non dairy yogurt, and salt and kneed dough for 5 minutes until dough is smooth. cover and rest for 30 minutes.
Meanwhile, mince onion and pumpkin. I used my food processor to mince all the filling ingredients coarsely. Mix with salt, pepper, cumin, sugar and oil.
Divide the dough into 12-15 pieces. Make a ball, dust the surface lightly with flour and roll out each dough ball into 4-5 inch diameter. Repeat the process with each dough pieces. They don’t have to be perfectly round. Fill each dough with. 2 tbsp of pumpkin mixture and fold it in triangle. Watch my highlights for step step instructions. Fill all dough wrappers with the pumpkin filling.
Line cookie trays with some parchment paper. Place the samosas with folder side down on the cookie tray. Brush each samosa with some almond or soy milk, sprinkle with some black sesame seeds and bake them for 30 min until top is golden brown. Enjoy with some mint chutney. Recipe for the cilantro mint chutney is in the comments section below. #bestofvegan ...
when it comes to toast- are you team sweet or savory?! i can never choose, so it ends up being both for me 🤷🏽♀️🥰 have the best morning babes! ...
Gluten free peanut butter almond cookies by @nm_meiyee 🌱
Ingredients (recipe makes 6)
1/2 cup organic gluten free all purpose flour
1/3 cup almond flour
1/4 cup creamy peanut butter, sugar free
2 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla bean extract
1/2 tsp baking soda
1/4 tsp sea salt .
100g dairy free dark chocolate, melted
1/4 cup almond, chopped .
Preheat oven to 180c.
In a large bowl combine flour, almond flour, baking soda, get it a good mix. Add in peanut butter, coconut oil, maple syrup, vanilla, salt and mix until well combined.
Divide the dough into 6 pieces. Roll dough into balls. Place on a cookie sheet and use the cookie stamp to press the dough. Bake for 10-12 minutes or until golden brown. Allow cookies to cool completely. .
Dip the cookies in chocolate glaze about halfway, let excess drip off, and place back on parchment-lined pan. Top with chopped almonds. Refrigerate for 5 minuets until set. Enjoy! ...
Chocolate Orange Brownies by @nutristrength 🍫🍊💕 Ingredients:
1 scoop Pea Protein Chocolate Orange
200g almond flour
50g coconut flour
70g unsweetened cocoa powder
2 flax eggs (30g flaxseed meal + 10 tbsp hot water)
70g melted vegan butter (or coconut oil)
70g melted vegan dark chocolate*
1 tsp vanilla bean powder
150ml almond milk
150g natural sweetener**
zest of ½ lemon
zest of 2 medium orange
1 tsp baking soda * I used 99% dark chocolate
** I used erythritol
For the cream
1 scoop Pea Protein Chocolate Orange
1 tbsp unsweetened cocoa powder
2 tbsp almond butter
1 tbsp agave nectar
1/3 cup almond milk
½ cup pecan nuts Method
1. Preheat oven to 170°C, then line a baking tray with parchment paper.
2. Add the natural sweetener, vegan protein, cocoa powder, coconut flour, baking soda and vanilla to a large mixing bowl and mix thoroughly to combine.
3. Add the flax eggs and whisk once more until combined.
4. Whisk the vegan butter with the melted chocolate until smooth. Add it into the dry ingredients.
5. Add the lemon, orange juice and almond milk, then fold it in with a spatula until just mixed.
6. Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula.
7. Make the cream by whisking all the cream ingredients together until nice and smooth.
8. Spread the cream on the top of the brownie and sprinkle with pecan nuts.
9. Bake for 45-50 minutes, or until the edges appear dry and the middle slightly gooey.
10. Remove from the oven and let cool in the pan for at least 15 minutes. Then gently lift out of the pan and cool it on a rack.
11. Cut into slices and enjoy!
Remember, you can get 20% off their Pea Protein Cocoa Orange Zest with code CV20! ...