Recipes
Almond Banana Bread
INGREDIENTS: 2 cups fine almond flour3 overripe bananas2 flax eggs,1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon pure vanilla extract INSTRUCTIONS: Grease or line a 9×5 loaf pan. Preheat the oven to 325°F. Stir all ingredients until smooth then pour into the loaf pan. Bake for 50-55 minutes. Let it sit until completely cool before going around the sides of the pan with a knife and carefully taking out. Serve and enjoy!
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Sweet Potato French Toast
INGREDIENTS: 2 pounds sweet potatoes1 Avocado slicedOlive or avocado oil to coatSalt and pepper to tasteBoiled EggCherry TomatoesSpinach (optional)Chia seeds (optional) INSTRUCTIONS: Cut off the ends of the sweet potato slice in half lengthwise. Take one of the halves and cut it into long slices to desired width. Keep slices to have the same width so they will cook evenly. Lightly toss or brush slices of sweet potato with oil on both sides. If baking, line a baking sheet with parchment and lay down potato slices in a single layer. Bake for 10 minutes at 425, until tender, then broil on each side for 5 minutes. If airfrying, cook at 375 for 10 minutes. Make sure they are in a single layer, and flip once. After baking the sweet potato, layer the avocado, spinach, cherry tomatoes and boiled egg. Sprinkle it with salt and pepper to taste and chia seeds. (optional) Serve and enjoy!
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Tangerine French Toast
INGREDIENTS: 1 tsp Veg powder 1/8 Cup water 1/8 Cup almond milk 1/4 Cup tangerine, juiced Few drops vanilla 2-3 pieces bread Vegan butter Maple syrup 3-4 Tangerine slices INSTRUCTIONS: Mix together the veg powder, water, and almond milk together in a blender. Pour this into a shallow dish. Stir in the tangerine juice and a few drops of vanilla. Heat a skillet over medium-high heat and melt some vegan butter. Dip both sides into the tangerine mixture. Fry the bread in the heated skillet, adding more vegan butter as needed. Flip to cook both sides until golden brown. Drizzle with maple syrup and tangerine segments. Garnish with tangerine slices and mint. Serve and enjoy!
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Pumpkin Spice Latte
INGREDIENTS: 1/2 cup coconut milk1/8 cup pumpkin puree1 tablespoons maple syrup6 tablespoons vanilla extract1/8 teaspoon pumpkin pie spice, to taste and for garnish1/3 cup strongly brewed hot espresso INSTRUCTIONS: Mix together the milk, pumpkin puree, maple syrup, and vanilla extract in a medium saucepan over medium heat. Heat until steam rises and whisk all ingredients well. Remove from the heat and stir in the pumpkin pie spice and coffee. Whisk rapidly or use a milk frother to achieve a foamy milk. Pour into mugs and top with a sprinkle of pumpkin pie spice. Serve while hot. Sip and enjoy!
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Butterfly Pea Latte
INGREDIENTS: 10 butterfly pea flower 1/2 cup Almond milk 2 tablespoon maple syrup 1/4 teaspoon vanilla extract Ice cubes INSTRUCTIONS: Place 10 flowers of butterfly pea in a teapot. Pour one cup hot water into the flower and let it steep for 5 mins so the color will turn deep purple in shade. Keep the flower aside. Fill the serving glass with ice cubes. Then pour in the maple syrup, milk, and vanilla extract over the ice. Next, pour the brewed blue butterfly pea tea slowly over the ice or using a spoon. Take a sip and enjoy!
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Dairy-Free Berry Banapple Smoothies
INGREDIENTS: 1/2 cup coconut water 1/2 tbsp black seed oil 2 medium size bananas 2 cups apple, sliced, 1 large apple 2 cups raspberries, frozen 2 cups pineapple bits 1/2 cup crushed ice INSTRUCTIONS: Prep all the fruits and slice them into smaller pieces. Then simply add all ingredients in a blender. Blend for about one and a half minutes until the mixture is smooth. Add more coconut water, black seed oil and crushed ice to achieve a thicker consistency. Optional: Add a tablespoon of honey to add sweetness Sip and enjoy!
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Paleo Banana Bread Muffins
Ingredients 1 cup mashed banana (about 2 large or 3 small bananas) 1/2 cup almond butter 1 egg 1/2 tsp vanilla 1.5 cups almond flour 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup chocolate chips Instructions Preheat the oven to 350F Line a muffin tin with liners or grease. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla In a small bowl, stir together almond flour, baking soda, and spices. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips Fill muffin tins till about 3/4 full and add chocolate chips if desired Bake for 18-22 minutes Let cool on wire rack after ten minutes in tin.
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Vegan Pumpkin Cold Brew Coffee
Ingredients For the vegan pumpkin cream: 1 14-ounce can lite coconut milk 3 tablespoons pumpkin puree 3 tablespoons pure maple syrup 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract Pinch sea salt For one glass of Vegan Pumpkin Cream Cold Brew: Cold brew coffee Ice Pumpkin cream Pinch pumpkin spice mix for garnish Instructions Fill your glass 3/4 of the way full of ice. Pour coffee in about 2/3 full. Give your pumpkin cream a good shake Spoon pumpkin cream over the top until glass is filled. Sprinkle a bit of pumpkin spice mix over the top and serve.
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Peach Sorbet
Ingredients 8 ripe yellow peaches - fresh or frozen 800g sliced & peeled 200 g caster sugar 1 tbsp lemon juice Instructions Slice the peaches into 8, and peel each slice. Place peach slices in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go. Once smooth, add lemon juice to taste. Freeze for 6-7 hours, or until firm. Notes Don't add all of the lemon juice in at once - you need to add it to taste. The ratio of fruit to sugar you are looking for to get the right consistency is basically 4:1 fruit to sugar. If you want to scale the recipe up or down, it should still be a good consistency as long as you stick with that ratio of 4:1 fruit to sugar.
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