Ah. Friends, it’s time for a new and improved V.2 CHOCOLATE CHIP COOKIE recipe. Part rye, part spelt. Roll up your sleeves and put that
• 12-muffin pan or a loaf tin • Large mixing bowl• 2 large bananas (or 3 small-medium)• 350g fine-rolled oats• 500g plain vegan yogurt• 150g
2 Tbsp. coconut oil 1/3 cup coconut butter (you can easily make this by putting 3-4 coconut flakes in a food processor until it turns into a
⅔ cup coconut flakes¼ cup almond flour1 tsp vanilla extract½ tbsp maple syrup 10 dates (about ¾ cups of date caramel)¼ cup Tahini 1 cup dark
Ingredients 1/2 cup butter (we like Earth Balance) 1 cup cane sugar 1 flax egg (1 TBS flax, 2 TBS water) 2 teaspoons vanilla extract
1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder generous pinch of salt ⅓ cup vegan butter or olive oil ⅓ cup cane sugar (or coconut sugar)
Originally published in Holly Richardson’s blogPaleo & gluten-free, dairy-free, veganRecipe makes: 1 8×8 pan or a pie dish Ingredients: 2 cups rolled oats 1 tablespoon
INGREDIENTS 1 cup of flour (I like using whole wheat and even mixing a little spelt but all-purpose also works) 1/2 teaspoon of baking soda 1 teaspoon of
Omelet Chickpea flour (about 1/2 cup-ish…just eyeball it depending on how many you are making) salt, cumin, paprika, chili powder, garlic powder, onion powder, turmeric
Tofu firm tofu (patted dry and cubed) curry powder coconut aminos sea salt nutritional yeast Spinach lots of it! and kale too if you have