- 1 cup almond milk
- 1 large handful organic baby spinach
- 1/4 cup mango chunks
- 1/4 cup pineapple
- 1/2 banana
- 1 tbsp flaxseed
- 1 tbsp chia seeds
- Blend away!
Stuff You Need:
- 1 ripe mango
- 2 tbsp greek yogurt
- 1/4 tsp cinnamon
- Blend thoroughly
- You can add mango chunks if you want some texture
I really want to try this once I can get buckwheat groats (hopefully soon)!!!
- 1 cup buckwheat groats
- half cup almond milk
- 1 tbsp chia seeds
- half tsp vanilla extract
- 2 tbsp stevia
- half tsp ground cinnamon
- toppings (fruit/nuts/nut butter/chia seeds/ground flaxseed/coconut)
- Place the groats in a small bowl and add water to cover it
- Soak overnight or for at least 1 hour at room temperature
- Drain the groats and then rinse thoroughly
- Place all ingredients in a blender and blend until smooth
In one word: S-U-C-C-E-S-S!!!!!!!!!!!
Now I hope we can keep it up!
3/4 cup presoaked or cooked black beans
1/4 cup beets, roasted
1/3 cup + 2 Tbsp gluten free oats, processed into a flour
3/4 cup almond milk
1/2-3/4 cups medjool dates, pitted
4 Tbsp raw cacao powder
2 Tbsp homemade apple sauce
1/2 tsp baking powder
1/4 tsp Himalayan rock salt
Preheat oven to 180C
Place all your ingredients except cacao nibs in a blender. You can do this all at once, or in several batches if your blender isn’t that strong. Start with the flour and milk first, then black beans, dates and beets, then the rest. Taste batter and add in more dates if you wish.
Pour batter into a brownie pan lined with parchment paper. Top with cacao nibs and bake at 180C for 30-35 minutes, or until the edges are cracked.
Remove brownies from oven and let it cool.
Serve whilst still warm or store brownies in the fridge in an air tight container or wrap with cling wrap.
AHHHHHHH!! And the worst part is I don’t know how to study because I’m not even sure how detailed they are going to be testing us! That’s just G-R-E-A-T! As I type that I can’t help but imagine Tony the Tiger saying it in his unique voice…….
Oops, I accidentally missed the ‘Sunday Links’…so I’m going to post them now! Here’s some of the stuff/recipes/more stuff I’ve been reading throughout the week that I thought was super intriguing!
So we’re trying to wean both dogs off the bed. Leon is easier using his petsafe collar. Eevee is really like a baby. She cries and cries when she wants to be on the bed with us. So we found a crib and are trying to use that as her ‘new bed’.
So last night was the first night. We put her in and turned the lights out and went to sleep. She was doing great up until about 1 hour in. She started to cry a little bit. Then Jes, as he always gives in to her, lets her on our bed AGAIN. So that didn’t go so well. We’ll have to try again tonight…
1/3 cup rolled oats or quick oats
1/3 cup + 1 Tbsp almond milk or plant based milk of your choosing (soy, rice, quinoa, oat)
1/2 tsp gluten free baking powder
1/2 a medium sized banana, mashed
Preheat your oven to 180C
Mash half of your banana in a bowl, save the remaining half as topping for later.
Add in the rest of the ingredients, and stir until they incorporate and form a thick batter.
Line a baking sheet with parchment paper, and grease it with some coconut oil. Otherwise they will stick!
Place the batter onto the sheet in the shapes of pancakes, don’t spread it out too much.
Bake at 180C for 15-20 minutes or until golden brown.
Remove from oven and serve immediately.