Vegan Chunky Monkey Pancakes 💚🌱

Easy Vegan Chunky Monkey Pancakes

Ingredients:

• 1 ripe banana mashed
• 1 cup soy/almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 4 tbsp pure peanut butter
• 1/4 cup crushed walnuts
• 1/4 cup dark chocolate chips
• 1 tbsp baking powder
• pinch of salt
• 1/4 cup brown sugar or maple or any plant syrup
• 2 cups flour

Rated 4.5/5 based on 1152 customer reviews

Instructions

1. Whisk the soy milk and apple cider vinegar. Let it rest for 5 minutes while you mash the ripe banana.
2. After 5 minutes, add the mashed banana to the milk and apple cider vinegar mixture.
3. Add the vanilla extract, peanut butter, walnuts and chocolate chips.
4. Then add the rest of the ingredients and mix just to incorporate. Do not overmix.
5. Heat a non-stick pan (spread a little bit of oil or vegan butter if you’re not using a non-stick pan).
6. Cook the pancakes in medium to low heat about 2-3 minutes each side or until the sides are golden brown.
7. Serve with more bananas, crushed walnuts, and choc chips.
8. Finish with some maple syrup and enjoy!

source: https://www.instagram.com/veganrecipesideas/

Vegan & Gluten-Free Gingerbread House 🎄

Easy Vegan & Gluten-Free Gingerbread house

Ingredients:

• 2 1/2 cups gluten-free flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup coconut sugar
• 1/2 cup molasses
• 1 tsp vanilla extract

Royal icing

• 2 tbsp aquafaba
• 1/4 tsp cream of tartar
• 1-2 tsp freshly squeezed lemon juice
• 1 1/2 to 2 cups sifted powdered sugar

Rated 4.5/5 based on 5139 customer reviews

Instructions

1. Edible glass windows
2. Crushed clear candies .
3. Sift your dry ingredients together, set aside. In a stand mixer, whisk together coconut oil, sugar, vanilla and molasses together. Add the dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix.
4. Roll out dough onto parchment paper or a baking mat to 1/4" thick. Try to make the dough as even in thickness as possible. Refrigerate the dough for 1 hour.
5. Preheat oven to 180c. Cut shapes out using gingerbread house templates. Transfer to parchment-covered baking sheets. Bake for 10 minutes. Remove from the oven. Put the crushed candies into the cutout areas, back to the oven for 1-2 mins until candy has completely melted, don’t leave them in too long or they will burn. Remove from the oven and let fully cool before moving.

Make the icing

1. In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Thin the icing with lemon juice to the desired consistency.

Assemble

1. Decorate cookie pieces with royal icing. Let dry completely. Use stiff royal icing to attach the gingerbread house together piece by piece. Have fun baking!

source: https://www.instagram.com/foodievis/

🥔 Crisp Garlic Roast Potatoes

Easy Crisp Garlic Roast Potatoes

Ingredients:

• 3kg potatoes, peeled and cut into halves or quarters
• ¼ tsp salt
• 50g vegan butter
• ¼ cup rosemary & garlic flavoured olive oil
• 6 cloves of garlic, chopped (you can use more or less)
• 2 sprigs rosemary, chopped
• 1-2 tsp stock powder (you can use salt if you wish, just use a bit less)
• Generous sprinkle of mingleseasoning all purpose mix
• Pepper to taste

Rated 4.5/5 based on 815 customer reviews

Method

1. Place the potatoes in a pot and add the ¼ tsp salt, and cover with water. Cook the potatoes in for 10-12 minutes until the potatoes have just started to soften and are cooked.
2. Once the potatoes are cooked, drain the water and give the potatoes a shake in the pot to rough up the edges. If the potatoes break up and turn into mashed potato, that’s ok, it’ll become delicious and crispy in the oven later!
3. Preheat the oven to 200C and place the butter and oil onto a roasting pan. Place pan in the oven so butter melts. Once butter melts add the potatoes, garlic, herbs, spices, salt and pepper and give everything a good stir to coat everything well.
4. Place in the oven and bake for 50-60 mins. This is just a loose time frame as sometimes you may need to cook it more or less but if you think it needs more time to get crispy, leave it in for longer.
5. Enjoy!

source: https://www.instagram.com/laurafordnutrition/

PINK HOT CHOCOLATE BOMBS!!!!

30 Minute Easy Pink Hot Chocolate Bombs

30 mins Serves 4

Ingredients:

• White chocolate melts
• Instant hot chocolate
• Chocolate chips
• Marshmallows
• Red icing
• Milk
• Microwave safe bowl
• Cake pop pan
• Spoon
• Pan
• Coffee mug

Rated 4.5/5 based on 4167 customer reviews

Instructions

1. you'll need instant hot chocolate, mini marshmallows, chocolate chips, red icing, white chocolate melts & a cake pop pan!
2. Microwave white chocolate melts in a microwave safe bowl and use a small spoon or spatula to put mixture into cake pop pan.
3. Be sure the chocolate is coaring the sides and hollow in the middle. Let sit until hardened!
4. Take chocolate out of pan, add chocolate chips, marsmallows, hot chocolate mix, and anything else you love!
5. Very carefully melt the other empty side of the "bomb" on a hot pan.
6. Place the two halves together and use some extra chocolate to adhere if needed. Then decorate with red icing!
7. Place "bomb" in a coffee mug and pour warm milk over & wait for the explosion. Then ENJOY!

source: https://www.pinterest.com/joslyndavis/

Double Chocolate Pudding with Vanilla Chia Pudding

Easy Double Chocolate Pudding with Vanilla Chia Pudding

Ingredients:

Chocolate pudding: (for 2)

• 1 cup of full fat coconut milk
• 1/2 cup of almond milk (or light coconut milk)
• 3 tbsp of maple syrup
• 2 tbsp of cacao powder
• 1 tbsp of corn starch (or tapioca flour)
• 1 tsp of vanilla bean paste
• pinch of salt
• 20g of dark vegan chocolate (80% cacao), in chunks

Rated 4.5/5 based on 3761 customer reviews

Instructions

1. Combine all ingredients, besides dark chocolate chunks, until smooth (I do it in a blender, it's quicker and I'm sure there are no lumps). Bring the mixture to a simmer in a saucepan, then cook for about 2 minutes, whisking continuously. Add dark chocolate chunks and whisk until melted. Remove from heat, let cool slightly, then transfer to cups (mine were inclined in a muffin pan, therefore the diagonal line). You can serve it warm or chiled in the fridge (chilled becomes more firm).
2. For the chia pudding combine 3/4 cup of almond or coconut milk, 1/4 cup of coconut yoghurt, 1 tbsp of maple syrup, 3 tsp of chia seeds and 1 tsp of vanilla paste. Whisk a few times during the first 10 minutes, then place in the fridge for 2-4 hours.

source: https://www.instagram.com/foodievis/