This recipe blows my mind every time….The batter takes 2 mins to whip up and you’re good to go! In addition, you can use the same batter to make waffles in your waffle maker. If you pour the batter thinly into the waffle maker, you get crispier waffles. If you pour it in thickly, you get soft, squishy waffles. If you pour it in thinly and do it really long, you get wafer biscuits! You can also flavor the batter to suit your preferences – chocolate, vanilla, cinnamon etc.
OK – enough foodporn pics… Here’s the recipe;)
- 1 cup rolled oats
- 1 ripe banana (this can be fresh or a frozen banana that has been thawed)
- 1 cup water/non-dairy milk (I usually just use water)
- flavourings (I used cinnamon&sugar here, but try cacao, sugar/dates/agave/xylitol or vanilla, sugar/dates/agave/xylitol etc)
Make 1 cup oats into oat flour. I just throw it into my vitamix and it turns into flour in seconds. You can also do this in your blender or food processor. Now add the rest of the ingredients and blend. Taste it and adjust sweetness etc as needed. To make pancakes, grease a non-stick pan and heat it. When hot, pour in 2 tablespoons full of batter at a time and quickly spread it into a circle. When the top starts to set, flip using a flat spatula and cook for another few seconds the other side. To make waffles, just follow the manufacturers instructions. Of course, I highly recommend topping it with nicecream and golden syrup or maple syrup:) Another topping idea is this refined sugar free, fat free chocolate sauce.
Although the pancakes and waffles are obviously best made fresh, I do sometimes make them the night before and just reheat in the morning – hubby and I inhale them either way…
Hmmmmm……Thick, creamy, sweet strawberry milkshake with rich, dark chocolate swirl…..All overt fat free, cholesterol free and packed with fibre and vitamins. All around, you are doing your body a favour by drinking this…..In fact, by making this right now, you would actually be demonstrating what a responsible individual you are…..I’m just saying…
Let’s be honest, I’m sure you don’t need any encouragement;)
- 3 very ripe large, frozen bananas, broken into thirds
- 1 ripe, fresh banana
- 1/2 cup – 1 cup frozen strawberies
- stevia if additional sweetness is desired
- a bit of water to blend
- maple syrup or agave
- raw cacao powder or cocoa powder
Pour a little bit of water in the base of your blender – maybe 2 tablespoons to start with. Add your fresh banana on top of this. Now add the frozen banana and berries. Blend into a smooth milkshake, cautiously adding bits of water as needed to achieve the right consistency. Do not add too much water as you end up with a runny milkshake – and who likes that! Taste….if more sweetness is needed, add a touch of stevia, agave or maple syrup to taste.
To make the chocolate sauce, start with 1 tablespoon each of maple syrup, cacao and water and add it all to a small glass. Whisk this together with a mini whisk or a teaspoon. Taste and adjust to your palate. If you want it more chocolatey, add more cacao (I use WAY more cacao than 1 tablespoon), if you want it sweeter, add more syrup. If you like the taste but want it runnier, add a touch more water. When it is smooth and tastes good, pour teaspoons of this sauce down the sides of an empty jar. Then pour some milkshake into the jar. Stop and layer the milkshake with layers of sauce. Keep doing this until the jar is full. Pour all leftover sauce on top and give a little swirl…I added some of my raw brownie bits and raw cacao nibs on top for extra crunch. I will post the recipe for my raw brownie bits at some point too:)
I discovered this cheese sauce recipe on the internet while looking for a low fat, good cheese sauce. The first time I made the sauce, I served the cheese sauce on its own with roasted potatoes to dip into it – it literally blew our minds! After that, I just had to try it in a mac and cheese format and it worked beautifully. This recipe is now my entire family’s favourite vegan mac and cheese recipe – the others we have tried have all been good, but this one is exceptional!
Don’t be put off by the odd ingredients in this sauce – I promise you – it is amazing!
- 2 cups mashed up boiled potatoes
- 3/4 cup chopped up boiled carrots
- 1/2 cup (or more) nutritional yeast
- 1.5 teaspoon salt
- 1/2-1 tablespoon lemon juice
- 2/3 cup water
- 1 tablespoon olive oil (entirely optional – I left it out this time)
- optional add ins like sundried tomato
To make the sauce, simply peel and boil your potatoes. Peel and boil your carrots too. Once soft, roughly chop up the carrots and measure out 3/4 cup. Roughly mash the potatoes and measure out 2 cups. Add all ingredients (except the pasta – duh) into your blender and blend until smooth and creamy. This makes about 1.3 litres of sauce. I like my mac and cheese VERY saucy so I use about 350g gluten free pasta and double this batch of sauce:) How much sauce you use is up to you. I prefer my mac and cheese rather plain so I just chopped up some sundried tomatoes and once the pasta was boiled and drained, I stirred the cheesy sauce and sundried tomatoes through the pasta. I poured it into a oven safe dish and topped it with gluten free breadcrumbs and tomato slices with black pepper ground over the top. I then baked it for about 20 minutes.
This sauce is really amazing! Hope you like it as much as I do. Use it as a cheese sauce over nachos, to pour over chips, to pour over roasted vegetables, in lasagne, in pasta dishes that require a white sauce…..
Let me know what you think!
This is another gem I have discovered over the past few weeks – how to make chocolate mousse using the same ingredients that I use for my chocolate banana ice cream! It is so easy, tastes incredible and makes for a very filling yet SUPER healthy breakfast:)
Do understand, this is not intended to be a mousse that you serve to guests for dessert! As lovely as it is, it is not the light fluffy or dense, rich and creamy chocolate mousse that I deem “guest-worthy”. For a dessert chocolate mousse for guests, make this recipe of mine – it will knock their socks off – guaranteed! This does, however, make for a perfect breakfast or lunch. As I was eating this, I kept telling my husband how I can’t believe this is actually good for me! He agreed:)
- 130g pitted dates soaked in 3/4 cup water overnight (medjool or brick dates – any will do)
- 420g chopped up frozen bananas
- about 5 tablespoons raw cacao powder
- 1 teaspoon maca powder (optional)
- 1/4 teaspoon cinnamon (optional)
- 2 teaspoons pure vanilla powder or extract
- additional stevia if needed
- water as needed
Add dates along with their soaking water to your food processor and process until the dates are all broken up and the liquid is nice and frothy. Now add the cacao and process until well-combined. Now add the frozen banana pieces along with cinnamon, maca and vanilla and process until a light and fluffy mousse forms. You will need to add water as you process it – just add a 1/4 cup water at a time so that you do not use any more than is necessary. Taste:) These ratios of ingredients above are just guidelines. Play around with the ratios to suit your taste – perhaps you like less cacao or more vanilla or no maca or no cinnamon or perhaps you want to add chilli! Use this as a template to create a dream breakfast for YOUR taste buds:)