Vegan Quinoa Pancakes

What a perfect way to spend the weekend.

A morning run in the fresh air followed by a plate of gorgeous vegan pancakes smothered in maple syrup and tart fresh berries. I feel like I have fallen straight out of the Cosmo lifestyle section...

These pancakes are vegan-friendly, gluten and dairy free but still keep that familiar light fluffiness of their traditional counterparts. Win-win right?!

Now I decided to use quinoa flour in my batch purely because I hadn't tried it in a pancake batter before and I'm going to be honest, if you aren't used to the taste you may want to swap in some buckwheat, oat or other type of flour or use a blend to ease yourself in. Its not a bad taste necessarily but it does retain a more earthy/grainy flavour that is more subtle in other types of flours out there and if you are jumping straight from the processed wheat flour to a gluten free option it might be a bit of a palette shock. But hey, if you try it out and aren't such a fan, there is nothing a good dousing of maple syrup or honey and a fist full of fresh berries can't fix!

I also used mild EVOO as the fatty component but you could use grape seed, canola, coconut or whatever other oil you like. Usually I would go for a flavourless oil in this sort of a batter but I couldn't detect any olive-y taste so as long as it isn't a strong flavoured oil you should be fine whichever way you go.

**ALSO! I did a quick little recipe video down below the recipe so check it out and let me know what you think! **

Vegan Quinoa Pancakes

Serves ~2


1 cup quinoa flour (or another variety if you prefer)
1 tbsp maple syrup
2 tbsp baking powder
Pinch of salt
2 tsp vanilla bean paste (or extract/essence)
1 cup almond milk
1 tbsp olive oil
1 large tbsp applesauce
 

Combine your dry ingredients in a bowl and make a well in the centre. Add the wet ingredients and whisk to combine until the batter is smooth and there are no lumps. 

Heat a fry pan over a medium heat with a little oil and cook your pancakes for about a minute each side or until lightly browned. 

Finish with your favourite choice of toppings! I went with a squirt of fresh lemon, a generous drizzle of maple syrup and some fresh blueberries, raspberries and strawberries. A nice dollop of whipped coconut cream would have been great though... maybe next time!  

Choc-Mint Nice Cream!

  

 Well hi there! I hope your having as good a weekend as I am! Oh wait, your can't possibly be because unlike myself you haven't been enjoying this summery delight!

It's Choc-Mint Nice Cream y'all!

Now I have posted about banana ice cream (a.k.a 'nice cream') before (check it out!) but this time I decided to mix it up a bit and add one of my sister's all time flavour combos to the equation. The result, the perfect treat to munch through on this glorious spring day.

 FYI I decided to top mine with a drizzle of raw chocolate sauce (simple mix of cacao, melted coconut oil and maple syrup) and some crumbed chocolate 'biscuits' (process some walnuts, dates, oats, cacao and maple syrup then shape into flat disks and bake or dehydrate until just crisp on the outside).

But now, on to the star of the show....

Choc Mint Nice Cream

4 small bananas 

Dash of milk (almond, dairy, soy, whatever!)

3 tsp Stevia (or your preferred sweetener)

2 tsp vanilla

Small bunch of mint, roughly torn up

3 tbsp cacao 

Start by slicing your bananas and placing them in a single layer in a zip lock bag. Freeze overnight or at least until fully frozen. 

Pop your frozen banana slices into a food processor with a small splash of your chosen milk and blend until it looks like soft serve. add the sweetener and vanilla and process again to combine. 

 

Split your banana mix in half and stick one half back into the food processor with the mint. Process the other half of the blended banana with the cacao until totally combined. 

Voila! If necessary you can stick your two mixes into plastic containers and freeze until they firm up to your liking or just alternate dollops of your nice cream into a hip-tastic mason jar and enjoy on the spot!   

 

 

Raw Snickers Slice *Updated*

*Update: I have made a couple of adjustments to this recipe and added some new (somewhat more asthetically pleasing) photos!*


First of all, sorry about the terrible photos! It was about 7pm when I took them and I suffer from a serious lack of good lighting in my house! That and I was running out the door to share these babies with my work friends...

However, one mouthful of this delicious, nutty slice and I'm sure all poor image quality will be forgiven...Its a freaking Snickers Slice which is actually good for you for Pete sake!

I actually came across this recipe from LiveLoveEatRaw on Instagram and knew there was no way I could resist trying it. I dare you to try! On second thought, no I don't. You really should try it. Right now.


I did make a couple of changes to the original recipe but you can follow whichever suits the ingredients you have on hand. Winner winner chicken dinner! 

**Just note, technically maple syrup isn't raw so if you are following a strict raw diet I would use rice malt syrup as a substitute as in the original recipe**

Raw Snickers Slice

You Will Need

For the Base:

1 cup almond meal
1 cup coconut flour
3 tbsp maple syrup
1/4 cup melted coconut oil
3 tbsp 100% natural peanut butter
1 tsp vanilla bean or extract
Pinch of salt 

For the Peanut Caramel Filling

3 cups pitted dates
1/3 cup coconut oil, melted
4 tbsp 100% natural peanut butter
1 tsp salt

Chocolate Topping

1/4 cup cacao powder
1/4 cup maple syrup
1/3 cup coconut oil
1.2 tsp vanilla extract
1/3 cup crushed peanuts 


Start by chucking all of the base ingredients into a food processor and blending until totally combined then spoon into a 20cm square baking tin lined with non-stick paper and press firmly so it is totally flat. Pop the tin in the freezer.

To make the caramel filling roughly chop the dates and then place in your food processor with the remaining filling ingredients and process until combined. At first it will look like it's not coming together but just be patient and keep on blitzing! When it's ready spoon over top of the chilled base and flatten down. Stick it back in the freezer while you make the topping.

In a mixing bowl whisk all of the topping ingredients except for the crushed nuts until they come together to form a delicious chocolate ganache. Pour over top of the chilled filling and gently shake the tin to make sure it is fully spread out and smooth. Sprinkle with the chopped nuts and stick back in the freezer or the fridge until set and firm.


 VOILA! Enjoy each mouth full of salty, sweet goodness! xo

 

To all those reading this recipe and thinking "oh, that sounds like a nice, healthy snack/meal" BE WARNED! 

Oh yes, this granola may be a mix of nutritious oats, nuts, oils, seeds and full of healthy fats, carbs and proteins but don't be fooled! It will create in you the most unhealthy of obsessions! 

Think you can have one spoon and walk away? Think again!

Surely one bowl will be enough? Wrong!

Well surely after eating the whole batch I will be so satisfied I won't want to touch the stuff again for at least a few hours? Oh you poor, simple fool!

Seriously, I am not exaggerating when I say only chopping my hands of Jamie Lannister style will stop me devouring buckets of this stuff... and even then I may just dive in head first.

As of late I have been taking the vegan/clean/natural lifestyle for a test drive, to admittedly amazing results! I feel full of energy, I eat when I want without any feelings of guilt and just feel generally happier and healthier! This weekend alone I played two full games of football (AFL, not that other rubbish) without any breaks, hit the gym for a pretty intense cardio session and still felt amazing and ready to keep running! Any who, as part of my new eating plans I have been scouring the web for inspiration when I stumbled across this recipe from My New Roots. I actually had a bag of buckwheat seeds that I was wanting to make into a breakfast granola, so you can imagine my delight at adding chocolate into the equation!

I did stick the recipe in a general, using-what-I-have-on-hand sort of way and what eventuated was a deliciously sweet (but also kind of savoury...) mixture of rainbows and puppy dog smiles!Really you can just throw in whatever ingredients you have on hand and add more and less of those things you love or just like.

If you do manage to resist eating the whole thing hot from the oven (I applaud you and your restraint!) there are 101 ways you can enjoy this granola! Serve it as a breakfast cereal with the dairy/nut/soy/whatever milk of your choice. Layer it with frozen banana 'nice cream' (see my earlier recipe here). Sprinkle it on freshly sliced fruit... 

Excuse me. I have to go... not make another batch... right now!

Chocolate Buckwheat Granola

You will Need

1 1/2 cups rolled oats

1 cups raw buckwheat, soaked in water for an hour and then drained
1 ½ cups / 65g coconut flakes
2 cups raw nuts, roughly chopped (I used a mix of walnuts, cashews and brazil nuts)
3/4 cup chia seeds
½ tsp fine grain sea salt
¼ cup coconut sugar
1/3 cup maple syrup
1/3 cup coconut oil
1 tsp. vanilla extract
½ cup cacao powder

 

Preheat your oven to  175°C and line a large baking tray with baking paper. 

In a large bowl combine the oats, drained buckwheat, coconut, chia seeds, sugar and chopped nuts.

Mmmmmm... soaked buckwheat!

In a small saucepan combine the coconut oil, maple syrup, vanilla and salt and heat over a low flame until the coconut oil is melted. Remove from the heat and whisk in the cacao powder.

Trying not to eat this chocolate pool of magic as it is, pour it into your bowl with the oat mixture and stir well to make sure every nut, oat and coconut flake gets some chocolate loving. 

 

 

Dump the whole mixture onto your lined baking tray and stick in the over for about 15-20 minutes. When the time is up, grab a spatula and flip the mixture over to expose the bottom and stick it back in the oven for another 10 minutes or so, stirring and mixing around frequently to make sure the entire mix gets nice and toasted. You should be able to smell when it's ready, the nuts will be giving off a delicious toasty smell so if you see some drool pouring down your chin... its probably done! 

 

And that's about it! If you have the strength, let your granola cool in the tray before hoeing in... or just go for it. I promise not to judge.

 

Mother's Day Spoils

As everyone should know, this past weekend was Mother's Day (and if you didn't know that you are officially the worlds worst child! Just kidding! But really... for shame).

So a belated "Happy Mother's Day" to all those mums, Nannas, mother-figures and that teacher I accidentally called mum that one time...

Every year on this oh-so-special day, as part of a wider present package, I make my lovely mother a batch of her favourite Florentine biscuits. Fruity, buttery and chocolaty... I have no idea why she loves them!

 

Furthermore, this year I decided to kick the usual breakfast in bed caper up a notch by creating a delicious behemoth of bacon, french toast and Gruyere cheese. My mum loves to go for morning beach walks with her friends and they often stop for breakfast at a nice little cafe just off the sand. French toast with bacon and maple syrup is always the dish of choice. With this in mind I decided to make said meal for my mum's breakfast and was casually googling how I could present it nicely when I stumbled upon a game changer.

Recipe upon recipe detailing a concoction of crusty sourdough stuffed with crispy bacon and rich Gruyere, dipped in a custard bath and fried to golden perfection. Surely this food was that of Gods and not meant for the humble human? Could I dare follow the lead of these brave soles and venture into the crispy wonderland of digestation parts unknown? 

Short answer: Yes, and it was delicious!

 

Florentine Biscuits

375g mixed dried fruit
120g slivered almonds
200g glace cherries, chopped
1/4 cup plain flour
150g butter, chopped
1/2 cup honey
1 egg, lightly beaten
375g dark chocolate


In a small saucepan heat the the butter and honey until completely melted and smooth then set aside to cool slightly.

Place the fruit, almonds and cherries in a mixing bowl and stir in the flour. Mix in the egg and the cooled honey mixture.

Spoon the mixture amongst a non-stick cupcake tray (I used one with heart shaped moulds)  and press down the make them even and flat. Bake in a preheated oven at 170 degrees Celsius for 20 minutes or until lightly browned. Set aside in the tray to cool completely.

Melt the chocolate either over a baine marie or in the microwave and dip each biscuit into the chocolate so that the bottom in completely covered. Set aside on a sheet of baking paper with the chocolate side facing upwards for half an hour or until the chocolate completely sets.

Bacon and Gruyere Stuffed French Toast

 

Sourdough bread
2 eggs
1 cup milk 
1 tsp vanilla extract
5 slices rindless shortcut bacon
100g Gruyere cheese, grated
Olive oil (or butter), for frying
Maple syrup, to serve


Using a serrated knife, cut a thick slice of sourdough (~4cm) and then cut into the side of the bread (without going all the way through!) to create a pocket inside the bread. 

In a non-stick fry pan, cook the bacon over a high heat until crispy then remove to a plate lined with absorbent paper. When cool enough to handle, roughly chop the bacon and combine in a bowl with the grated cheese. Stuff the mixture into the pocket of the bread slice and pinch the edge to help seal the mixture in.

In a separate bowl, whisk together the eggs, milk and vanilla and then dip the stuffed bread into the custard mix, coating both sides until saturated. 

In a fry pan heat the oil or butter over medium heat and add the bread, cooking for 5 minutes before flipping over. Turn the heat down to medium-low and cook for a further 5-10 minutes or until cooked through. 

Serve with a generous drizzle of maple syrup and enjoy!