Feeling like a decadent weekend breakfast, but still want it to be healthy? BINGO! Sugar-free, gluten-free, almost fat-free and full of healthy fruit! And believe me, it tastes even better than it looks…
Pancakes (http://veggienook.com/2013/04/03/sunday-morning-pancakes-and-vegan-delish-winners/) 8 pancakes
- 1 cup chickpea flour
- 1/4 cup tapioca flour/starch
- 1/4 cup brown rice flour
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon sweetener (agave granules, stevia, erythritol, xylitol)
- 1 cup water
- 1/4 cup applesauce
- 1 tablespoon apple cider vinegar
- coconut oil for the pan
Jam/Berry Sauce Prepare in advance
Banana Ice Cream
- Vanilla powder
- Peanut Butter
- Jam/berry sauce
Toppings of Choice (I used frozen blueberries)
First make sure you have your jam and banana ice cream ready. You can make the jam the night before or just before making the pancakes. If making it the night before, I suggest heating it a bit in the microwave to make it a little easier to drizzle onto the pancakes. The banana ice cream can also be made the night before and stored in the freezer. If you do that, take the ice cream out to thaw while you do everything else. When ready to serve, if it is still too hard to scoop, pop in the microwave for 30 seconds at a time until scoopable. Do not overheat and end up with banana soup:) To make the banana ice cream you will need frozen bananas (I chop my bananas into thirds and freeze them in freezer bags so that I always have a stash ready.) Pop bananas into your food processor and pulse until they are broken into little chunks. Process them in your food processor, scraping down the sides of the bowl repeatedly, until you reach ice cream texture. You can add a dash of non-dairy milk to speed up this process, but do not add too much as the ice cream will be too soft then. Add in vanilla powder to taste and lightly process to distribute it evenly. Scrape ice cream into a bowl and stir through some peanut butter and jam. Pop bowl into the freezer while you make the pancakes.
Put your oven onto its lowest heat setting. Mix dry pancake ingredients in a bowl. Now add in the water and mix. Grease your non-stick pan and heat it so long. Whisk in the apple cider vinegar. Pour just under 1/3 cup of batter into the preheated pan and allow to cook over medium heat until bubbles start to form on the surface and the edges of the pancake start looking dry. Gently edge a spatula around the edges of the pancake to loosen it and when ready, flip it to cook the other side. Repeat until all pancakes are cooked. As soon as you are done with a pancake, pop it in a dish in the oven to stay warm while you make the others. Stack the pancakes on top of each other in the oven and remove once they are all done.
Now simply stack the pancakes with the jam in between. Plop a nice big scoop of banana ice cream on top and you’re good to go!
Since I am always baking and many vegan recipes use apple sauce, I am forever buying apple sauce at the supermarket. My issue with commercial apple sauce though, is that many of them contain sugar and preservatives which are so unnecessary! So I attempted making apple sauce in my slow cooker and I was so impressed! Just 3 ingredients and I had the most delicious – and more than sweet enough – apple sauce! It is so good that I have been eating a small bowl of it every night for dessert:)
- Apples, peeled and cored (I used golden delicious but use what you like)
- cinnamon sticks or ground powder
Roughly chop apples. Put just enough boiling water into your slow cooker to cover the bottom of it (about 3/4-1 cup). Add apples and cinnamon to taste. Cook on low until apples are completely soft. (Mine took about 6 hours) Remove cinnamon sticks if you have used them. Pour contents into a food processor and process until you have a smooth apple sauce. Add sweetener to taste. I didn’t need to add any as my apples were deliciously sweet.
Pour into a glass jar once cooled and store in the fridge for 3-5 days.
Only 2 ingredients…
Quick, easy, fat free, healthy, vegan, sugar free and takes only 5 minutes to make! It will take you as long to make this as what it took you to read this blog post:)
- frozen watermelon (I used about 1.5 cups for 2 people)
- honey/agave/maple syrup
Remove rind and pips from watermelon and place watermelon in a ziplock bag or plastic container in the freezer. Once frozen, pop frozen watermelon into your food processor and start pulsing. Scrape down as needed. Once the watermelon is broken up, pour desired amount of sweetener to taste while processing. When it reaches sorbet stage, stop processing, taste and if sweet enough – serve immediately. I scooped it with an ice cream scooper and quicky made a ball shape with my hands before popping it onto cones:)
If you over process it and it is too runny, you have 3 other options so don’t despair!
- Put it back in the freezer until frozen and start over!
- Take the slush and pour it into a fancy martini glass or pretty glass of some sort and serve with a little spoon.
- Add almond milk or coconut milk (or whatever your preferred milk is) and blitz some more to make a creamy watermelon slushy! Drink with a straw for a delicious refreshing drink.
These beautiful little spring rolls are too delicious for words and yet they are loaded with a range of fresh veggies and are completely fat free! No frying, no oil….
I first had these at a Vietnamese restaurant and I immediately realised that I had to make my own…
You can use your imagination and use any combination of raw vegetables that you like, but this is what I like to use:
- shredded purple cabbage
- thinly sliced/spiralized zucchini/baby marrow
- thinly sliced/spiralised carrot
- thinly sliced red pepper and yellow pepper
- a mixture of bean sprouts
- vermicilli rice noodles, boiled and drained
- Rice paper rolls
You can find the rice paper rolls in the asian section of many supermarkets and of course, at asian grocery stores. This is not of course the rice paper that you find wrapped around nougat, this is a hard, transparent, circular disc that you buy in a stack. It is different to spring roll pastry as it does not need to be cooked/fried.
Firstly prepare and chop all of your filling ingredients so that they are ready for use.
Fill a flat pan with luke warm (not boiling) water. Wet a clean dishcloth and wring it out so that it is moist but not dripping wet and lay this flat on a working surface. Take one disc of rice paper and immerse it into the water for 20 seconds. Remove it, gently shake off all the excess water and place it onto the dish cloth. Leave it for another 30 seconds to a minute until the rice paper is flexible and pliable. Put a small amount of all of your chosen ingredients on one side of the rice paper roll. Roll the paper to cover the ingredients, fold both sides in, and continue to roll until a neat roll is formed. It sounds complicated but it is really simple and by your third roll, you will have mastered the technique of making perfect little spring rolls.
Serve immediately or store in the fridge for a few hours. They can be eaten the next day but are not that great then as the rice paper becomes a bit tough. Serve it with a dipping sauce of your choice. I made a peanut dipping sauce with coconut milk, peanut butter, rice wine vinegar and soya sauce and another fresh tomato dipping sauce with tomato, orange and fresh coriander. Plain soya sauce, however, is still my favourite so far:)
Make them this summer – you won’t be sorry!