Recipe: Almond Flour Pancakes
These Almond Flour Pancakes are my favorite gluten-free recipe! They are low-carb, keto-friendly, and easy to make with just 5 main ingredients.
- 1 cup blanched almond flour
- 2 large eggs
- 2 tablespoons maple syrup (use sugar-free syrup for keto)
- 2 tablespoons olive oil (or any other liquid oil)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 to 2 tablespoons almond milk or water (as needed, to thin the batter)
Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. If you need to thin it out a little, you can add 1 to 2 tablespoons of almond milk or water, but I don't recommend adding much more liquid, or it might change the texture of the pancakes.
Recipe: Easy Almond Flour Bread Recipe (Gluten-Free)
by: Elizabeth Rider
Whether or not you eat only gluten-free, you’ll love this easy almond flour bread because it’s super easy to prepare and tastes absolutely incredible.
- 2 1/4 cups blanched almond flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine texture sea salt (such as Real Salt)
- 5 eggs (4 if they are jumbo)
- 1.5 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
Fresh herbs (optional, omit for plain bread – see note below)
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary, finely chopped
Recipe: Vegan Mayonnaise
by: Tasty Yummies
What I love about this homemade vegan mayonnaise, besides how fresh it is and the short list of real ingredients – is how simple it is to make. This egg-free mayo is the real deal, minus the eggs and it’s essentially the same process I take when I make a traditional mayonnaise. Of course, it also tastes incredible and it behaves just like the traditional mayonnaise we all know. It’s great on sandwiches, amazing on homemade pasta and potato salads, it’s great for dips and all the rest.
- 1 cup soaked cashews, drained and rinse (soaked for 4 hours)
- 1/2 cup filtered water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons mustard powder (you can also use dijon mustard)
- 1 garlic clove, peeled
- 1/2 teaspoon coconut sugar (raw sugar or other sweetener)
- 1 teaspoon sea salt
- 1 1/4 cup Organic Extra Virgin Olive Oil
1) Add all of the ingredients except the olive oil to your high speed blender. (I used my Vitamix)
2) Blend on high until smooth and creamy.
Recipe: Raw Chocolate Almond Cheesecake
by: The Vegan 8
What can be better than a raw dessert that is creamy and full of almond and chocolate flavor and only 8 ingredients (+water)? This cheesecake is so creamy and rich, you won't believe it is dairy-free or vegan!
- 2 heaping cups raw whole cashews 10 oz, 280g
- 1/4 cup sliced almonds or 2 heaping tablespoons almond butter
- 1/4 cup lemon juice
- 1/2 cup raw agave nectar or maple syrup, 120 mL
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup water 236 mL
- For the swirl: 1/2 cup Chocolate Almond Butter mixed with 3 tablespoons water
Recipe: Chocolate Avocado Pudding Truffles
Ultra decadent Chocolate Avocado Pudding Truffles with the most heavenly texture and cruncy pistachio coconut coating. Vegan, paleo, and easy!
- 3 ripe avocados (~450g)
- 3–4 tbsp (60-80g) maple syrup
- 1/4 cup (65g) nut/seed butter
- 1 tsp vanilla extract
- 1/2 cup (40g) cacao or cocoa powder
- 1/2 tsp salt
- 1 tsp instant coffee or espresso powder (optional)
- 1/4 cup (30g) shelled pistachios
- 1/4 cup (20g) unsweetened shredded coconut
- Scoop the avocados into a food processor. Add the maple syrup, nut/seed butter, and vanilla.
- Process until smooth. Let it go for a while, you don’t want any lumps of avocado.
- Add the cacao powder, salt, and instant coffee (if using).
- Process until combined.
- Freeze until firm enough to roll into balls (2-3 hours).
Recipe: Blueberry Baked Oatmeal
by: Choosing Chia
This Blueberry Baked Oatmeal is easy to make, packed with blueberries and perfect for a healthy breakfast or brunch! This recipe is made gluten-free (with gluten-free oats) and can easily be made vegan if needed.
- 2 1/4 cups rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup coconut sugar
- 1/4 cup coconut oil, melted and cooled (or butter for dairy version)
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup plant-based milk
- 1/4 cup shredded coconut
- 1 cup blueberries
- Sliced almonds
- Preheat the oven to 350 degrees and spray an 8×8 inch baking dish with cooking spray.
- Mix the oats, baking powder, cinnamon, salt, and coconut sugar together in a bowl.
- In a separate bowl whisk together the coconut oil, egg, vanilla extract and milk.
- Pour the wet ingredients into the dry ingredients and mix together, then mix in the coconut and blueberries.
- Top with sliced almonds and more blueberries then transfer to the baking dish and bake for 40-45 minutes until golden brown on top.
- Optionally serve drizzled with maple syrup.
Recipe: Black Bean Macadamia Brownies // Oil Free Whole Food Vegan Recipe
by: Rachel Carr
Fudgey gluten free brownies made with a secret ingredient-BLACK BEANS!
- 2 cans black beans, salt free, drained and rinsed
- 6 tbsp cocoa powder
- 1 cup rolled oats
- 1 tsp sea salt
- 1 cup plant based milk
- ½ cup almond butter
- 2 tsp vanilla
- 1 tsp baking powder
- 1 cup chocolate chips or chunks
- ½ cup macadamia nuts, chopped.
- Preheat oven to 350°F
- Add the black beans, cocoa powder, oats, sea salt, plant based milk, almond butter, vanilla, and baking powder to a food processor. Process until everything is well blended and somewhat smooth.
- Stir in the chocolate chips and the macadamia nuts.
- Pour into a greased baking pan, lined with parchment paper in the bottom.
- Sprinkle some more chocolate chips on top.
- Place in the oven for 18-20 minutes.
- Allow to cool completely before removing from the pan and cutting.
Recipe: Vegan Cashew Cream Cheese
6 ingredient, easy to make, cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Enjoy this plain as is, or use one of the additional recipes to make a fruit-flavoured spread or a garlic and herb spread.
- 1 cup raw cashews, softened (see below)
- 2 tablespoons refined coconut oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons white miso paste
- ¼ teaspoons salt or to taste
To soften the cashews:
You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan cashew cream cheese:
Add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor. Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed.
Pour the cream cheese into a small dish, and smooth the top with a spatula. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.
Recipe: Chocolate Persimmon Cheesecake
Creamy and sweet no-bake vegan cheesecake, with the warming notes of persimmon and the smooth taste of chocolate. Gluten-free, grain-free, refined sugar-free.
*Make sure all ingredients are at room temperature before getting started*
- 1⁄2 cup walnuts
- 2 soft medjool dates, pitted
- 1 tbsp raw cacao powder
- 1 tbsp maple syrup
- 1 tsp coconut oil
- 1/ 16 tsp salt
- 1⁄2 cup raw cashews, pre-soaked and strained**
- 1 small ripe persimmon (115gr total without the top)***
- 3 tbsp unsweetened almond milk
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted or softened
- 1 tsp pure vanilla extract
Recipe: Maple Quinoa Granola
by: Eating Bird Food
This ridiculously addictive maple quinoa granola is made with oats, quinoa, nuts and maple syrup, It makes for a crunchy, delightful treat that can be eaten at any time of the day.
- 2⅓ cups old-fashioned oats
- ½ cup uncooked quinoa
- 1 cup raw nuts (I did a mix of almonds and walnuts)
- ½ cup unsweetened shredded coconut
- ¼ cup chia seeds
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup pure maple syrup
- 3 tablespoons melted coconut oil or canola oil
- 3 tablespoons unsulphured molasses (not blackstrap)
- 2 teaspoons pure vanilla extract
- 1 large egg white
- ¾ cup mix-ins of choice: chocolate chips, dried fruit (such as cranberries, apricots, cherries, raisins, or figs), chopped if larger than a nickel