Do you know the muffin man? I don't, but I do know you that you need these healthy FLOURLESS DOUBLE CHOCOLATE MUFFINS! NO flour, NO grains and NO refined sugar, but SO fudgy and fluffy in one! Full recipe in my profile or swipe UP on my IG stories @thebigmansworld 💁♀️⬅️ who is the muffin man in this world? #ketomuffins#vegandessert#cleansweetscookbook#healthymuffins#paleovegan - - - - - https://thebigmansworld.com/flourless-gluten-free-vegan-chocolate-muffins/
Holiday cookies that don’t need the oven at all? Clearly it’s these healthy NO BAKE SUGAR COOKIE BARS! 100% refined sugar free, NO dairy and NO grains but you’d never tell- it’s topped with a THICK healthy frosting! Full recipe in my profile or swipe UP on my IG stories @thebigmansworld 💁🏼♀️⬅️ the oxymoron of cookies. #ketodessert#vegantreats#nobakecookies#cleansweetscookbook#ketorecipes - - - - - https://thebigmansworld.com/healthy-no-bake-sugar-cookie-bars-paleo-vegan-gluten-free/
[ENG👇🏼] Vegaaniset Bounty Patukat!❤️ Nää bounty patukat on aivan super hyviä, tosi nopeita ja helppoja tehdä vain 5 ainesosaa!😍 Ihana joululahja idea, mä meinaan ainakin tehä näitä lisää jouluks koska eka satsi hävis töissä aika nopeesti!😁✨ Nää voi tehdä myös keto ruokavalioon sopivaks vaihtamalla tomusokerin erytritoliin ja käyttämällä todella tummaa suklaata.🌟 Ihanaa Perjantaita!😙 Resepti 7-8 patukkaa: 100g + 1rkl kookoshiutaleita Ripaus suolaa 0,8 dl tomusokeria 1,2 dl kookos tai soija jogurttia 150g tummaa suklaata 1 tl rypsi tai kookosöljyä Sekoita 100g kookoshiutaleita, suola ja tomusokeri monitoimikoneella tai blenderillä sekaisin, lisää sekaan jogurtti ja sekoita, lisää vielä 1 rkl kookoshiutaleita mutta sekoita lusikalla. Muotoile soikioiksi ja siirrä pakastimeen, pakasta vähintään 50 min. Sulata tummaa suklaa öljyn kanssa ja pyöritä patukat suklaassa ja siirrä jääkaappiin, säilyy jääkaapissa viikon verran. - Vegan Bounty Bars!❤️ Super delicious no bake bounty bars, so easy and quick to make!😍 Lovely Christmas gift idea, i love coconut and bounty was one of my favorite candy bars!😋✨ These are gluten free and you can also make them keto friendly by using erytritol besides powder sugar and use really dark chocolate.🌟 Happy Friday!😙 Recipe 7-8 bars: 100g + 1 tbsp shredded coconut Pinch of salt 0,8 dl powder sugar 1,2 dl soy yogurt 150g dark chocolate 1 tsp coconut oil Add 100g of coconut, salt and sugar into food processor and blend, add yogurt and blend, add 1 tbsp of coconut and mix with spoon. Form into bars, place coconut bars onto a plate and freeze for at least 50 min. Melt chocolate with coconut oil and dip each bar into the chocolate and freeze again, store in fridge for one week max.
Holiday season is in full swing and it means all the cookies, like these Healthy CRANBERRY PISTACHIO COOKIES! NO refined sugar, NO grains and LOADED with NO SUGAR White chocolate chips- Soft, chewy and ready in 12 minutes! Full recipe in my profile or swipe UP on my IG stories @thebigmansworld 💁🏻♀️⬅️ the best season for it. #ketocookies#vegandessert#cleansweetscookbook#christmascookies#veganrecipes - - - - - https://thebigmansworld.com/keto-cookie-recipes/
Hannah from @twospoons.ca is taking over our IG stories today to show you how to make this delicious Fried Apple and Almond Butter Oatmeal recipe! Check out our story highlights under “Fried Apple Oatmeal” for the video demo and find the full recipe below and via the link in our bio @bestofvegan:) And if aren’t following her yet, be sure to check out Hannah here on IG at @twospoons.ca. You’ll find so many more amazing plant-based recipes there and on her blog twospoons.ca 🧡 . Fried Apple and Almond Butter Oatmeal (Serves 1) . Ingredients For the fried apples: 1 apple, chopped (I used fiji) 1 tsp coconut oil 1/4 tsp cinnamon pinch cardamom For the oatmeal: 1/3 cup gluten-free oats 1 tsp chia 2/3 cups almond milk , or other plant-based milk 1/2 tsp cinnamon 1/4 tsp cardamom pinch salt 1–2 tsp maple syrup , to taste 1 tsp almond butter 1 tbsp coconut yogurt (optional) Instructions Chop apple into bite sized cubes. Add to a frying pan with 1 tsp coconut oil and bring to medium-high heat. Sprinkle with cinnamon and cardamom and cook apples, stirring often until warmed and softened, approx. 5-10 minutes. In a saucepan add oats, chia, almond milk, cinnamon, cardamom and pinch of salt. Whisk to combine. Bring to simmer and cook oats for 5-10 minutes, or until desired porridge consistency (optional to add more almond milk). Sweeten with maple syrup to taste. Pour oatmeal into bowl and top with chopped apple. Add spoonful of almond butter, and a dollop of coconut yogurt. (optional). . #bestofvegan
These super easy iced gingerbread cookies are now on the blog! It wouldn’t be Christmas without a fresh batch of homemade gingerbread. So put some Christmas tunes on, get all the family involved and enjoy them with a mug of hot chocolate or mulled wine 🤪 Plus, if there are any left they make a great edible gift 🎁 🎄 #vegangingerbread . Link in bio https://cupfulofkale.com/easy-vegan-gingerbread-cookies/
You can find the recipe for this gluten-free vegan and oil-free Rosemary, Almond, & Pine cake via yesterday's link in my profile bio @unconventionalbaker Or in the ebook linked to in my profile bio today ✨🌿⠀ ⠀ And now an update about yesterday's blog situation... ⠀ ⠀ Yesterday started out with me being super excited about sharing my favorite vegan + gluten-free Christmas recipes with everyone and also launching the sale of three new ebooks filled with my all-time favorite recipes from the blog. ⠀ ⠀ It's been a crazy hectic few weeks getting those books together (what seems so simple often turns out to be a crazy amount of work, doesn't it?). I was so pleased it was all set to go and with enough time to allow people to pick out good festive recipes to try out for the season... BUT instead... ⠀ ⠀ ...everything totally crumbled into a completely chaotic 24 hours of tech support stuff (yikes!), with my entire website going haywire, not allowing anyone to see any of the content (let alone holiday stuff or new ebooks). On top of trying to resolve the tech issues, I was getting frantic emails from people who were mid-way through baking holiday treats when the site went down... Gosh it was a nightmare. I felt so bad... 🙈 An unexpected website malfunction of this magnitude has only happened to me once before in my 8+ years of running the blog, so this was totally out of left field.⠀ ⠀ Today is a new day though. Woke up to find that my website has been restored (thanks to my tech assistant Jill + my husband who stayed up into the wee hours of the night and resolved the mystery cause of the malfunction 🏆🥇). Christmas recipes are all live for all to see (no passwords required 😅) -- you can find them via link in my profile bio from yesterday's post. Ebooks are all there and are fully purchasable for those that want to grab those -- woohoo! Link for those in my bio as well. ⠀ ⠀ Well I feel like baking
Sumac roasted sweet potato wedges with a creamy tahini dipping sauce (I’ll share dip combos below). The sumac adds a wonderful brightness to the crispy, creamy and caramelized (a little unplanned alliteration) potatoes🍠. And, feel free to to spread some crumbled feta throughout! This makes a wonderful holiday dish, but the plan this weekend is to munch on this in front of a good Netflix session while I enjoy the rain by staying inside and avoiding it. Any binge watching or indie movie recommendations would be greatly appreciated. What are some of your favorites? #howiholiday#sweetpotatoes#sumac#bestofvegan#eattheworld . . . Savory Tahini dip options: (flaky sea salt and fresh ground pepper always, feel free to add garlic wherever you like, add water and whisk for desired consistency) Yogurt and citrus along with the zest; Yogurt and harissa; Yogurt and smoked paprika with chili flakes (chipotle adobo great, too); Lemon juice and parsley (a personal fav); Herby- Parsley, mint, cilantro, lemon, (chili flakes); Cumin and lemon; Your favorite hot sauce... You get the point. The sky is the limit.
Vegan Gingerbread Brownies with Espresso Glaze by @rainbowplantlife ❤️ Makes 16 brownies Ingredients 2 tablespoons (14 g) flaxseed meal 1/4 cup (60 mL) warm water 6 ounces (170 g) 70% dark chocolate, divided 1 cup (120 g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon sea salt 6 tablespoons (~30-36 g) unsweetened cocoa powder 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 stick (1/2 cup or 113 g) vegan butter, cut into small pieces 1/4 cup (60 mL) plant-based milk (I used almond milk) 3/4 cup (144 g) loosely packed brown sugar (or coconut sugar) 1/4 cup (60 ml) molasses (not blackstrap) 2 teaspoons pure vanilla extract Directions Preheat the oven to 350°F/175°C. Make the flax eggs. Mix the ground flaxseed meal with the 1/4 cup warm water, stir, and set aside for 15 minutes to thicken. Prepare a double boiler. Add a few inches of water to a saucepan and bring to a simmer. Nestle a heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Chop 3 ounces of dark chocolate into small chunks and set aside. Take the remaining 3 ounces of the dark chocolate and chop into small pieces. Place these chocolate pieces and the Plant Butter pieces in the heat-proof bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking frequently until smooth and the chocolate is completely melted. Set aside to cool. Alternatively, you can place the bowl with the chocolate pieces and the Plant Butter in the microwave on medium power and melt in 25 second intervals until mostly melted and smooth, stirring well between each interval. In a medium bowl, whisk together the flour, baking powder, sea salt, cocoa powder, ginger, cinnamon, nutmeg, and cloves. While the dark chocolate-butter mixture is cooling, line an 8×8″ baking pan with parchment paper. Or, grease the pan well. Once the dark chocolate-butter mixture is cool, pour in the
🌱🐖Pork(less) Fried Rice🍚 Ian and I just made the most delicious fried rice! Cooked the rice in our @zavoramerica Duo Pressure Cooker to ensure it was cooked perfectly 😍 It's the most important part of the dish after all! 🖤Make it! 🖤 2 cups jasmine rice, rinsed 2 cups water 1 pkg @gardein porkless bites 1 tbsp neutral oil 5oz shiitake mushrooms, thinly sliced, stems removed 1 tbsp soy sauce 2 tbsp neutral oil 4 cloves garlic, peeled and smashed 1 bunch green onions, white and green parts sliced, and separated 1 tsp ginger, grated 1-3 tbsp soy sauce ~2 tsp rice wine vinegar 1 tsp hoisin sauce 1-2 tsp @fixhotsauce Sriracha 3 tbsp @meltorganic butter 1 can of diced carrots and peas (eyeball how much, we used about 3/4 of the total can) 1 tsp black sesame seeds (or white, toasted) 🖤🖤🖤 1. Add rice and water to pressure cooker, cook on high for 6 minutes, remove from heat let natural release. 2. Fluff rice with a paddle and spread onto a baking sheet lined with wax paper, put in fridge 3. Cook gardein as directed on package (we did air fryer at 370 for 15 minutes), set aside and cut into quarters when cooled 4. Add oil to a large non-stick skillet over medium-high heat 5. Add in shiitake and stir frequently until they are softened. 6. Add in soy sauce and reduce until no liquid is left, set mushrooms aside 7. In the same pan add the remaining oil, scrape any bit stuck to the pan with a spatula 8. Add in the smashed garlic and sautee a minute or two until very fragrant and lightly browned, discard garlic 9. Add in ginger and white parts of green onion, sautee 2 minutes stirring frequently so it doesn't burn 10. Dump in the reserved rice, and stir to combine 11. Add in the butter and rest of the seasonings little by little, this will be all up to personal taste, but these are rough estimates of what we did. 12. Continue cooking and stirring until you’re happy with the flavor, soy sauce for saltiness, RWV for acid, sriracha for spice, hoisin
Cranberry pomegranate tart with Hibiscus flower by @nm_meiyee ♥️ Crust 1 cup whole wheat flour 3/4 cup almond meal 2-3 tbsp maple syrup 1/4 cup coconut oil 1 tsp vanilla extract 1/4 tsp sea salt . Filling 2 cups cranberries 1 1/2 cups pomegranate juice 1/2 cup maple syrup 3 tsp Hibiscus flower powder 1 tsp agar agar powder . . Instructions Preheat oven to 180C/360F. Grease a tart pan (8-9”). Set aside. In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded (add a little more maple syrup if needed) Firmly press into bottom and up the sides of tart tin. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling. . . In a saucepan add cranberries and pomegranate juice and bring to a boil in a saucepan, stirring occasionally. Reduce heat and simmer, until the cranberries have burst and mixture slightly thickened. strain mixture through a fine-mesh sieve into a bowl, discarding cranberry skins and seeds. Pour the mixture back to the saucepan, add maple syrup and bring to the boil, then whisk in Hibiscus flower powder and agar agar powder. Whisk until dissolved. Pour mixture to the cooler tart. Refrigerate for 4 hours or until solid. #bestofvegan
⚜️This Chestnut Mocha Mousse with greek coffee is all I want for Christmas. 🎄🤩🥰 ⚜️Η Μους Μόκα κάστανο με ελληνικό καφέ μπήκε επιτέλους στο blog! 🙏🏼🙏🏼🙏🏼Vegan & Fabulous 🤩🥰🎄 . 🎄Προχωράμε στο Puremomentum Christmas Menu: Έχω πολλές σούπες υπέροχες στο μπλογκ να διαλέξετε, γιατί Χριστούγεννα χωρίς σούπα δεν γίνεται, αλλά θέλω να φτιάξω μια καινούρια! Και θα είναι πολύ Χριστουγεννιάτικη! Μπορείτε να μαντέψετε? 🤔🙊🙊🥰🥰🍵🍲🍜 . #mousse#christmas#sweet
FRIENDS! They’re here! The *BEST* Vegan Chocolate Chip Cookies — the cookies that won @ervc.fit’s heart 😂 I remember almost exactly 2 years ago I made a batch of cookies using the basic knowledge I had and veganized it to see how it would turn out and they ended up looking okay so I gave them to him. He’s been asking for them ever since but I never wrote down the recipe sooooo for his birthday I spent 3 days!!! Over 9 batches!! Trying to remake them and finally the 10th batch was the one 😭!! Thick, chewy and perfectly crisp edges with puddles and studs of chocolate. Along the way I picked up on some tips and tricks to baking the perfect batch of vegan chocolate chip cookies and have shared all of it on the blog from baking times, temperatures, the height of the cookie dough and the colour of your cookie sheets. I had over 10 of you guys test this recipe out with great reviews so I hope you try them too ❤️ Oh, AND WAIT!! That’s not all. This post gets even better because today I’ve teamed up with some of my friends here to bring you guys some MORE cookie recipes— perfect for the holidays! We got: cinnamon roll cookies by @veggiekins, almond crescent cookies by @delight.fuel, almond butter blossoms by @megjosephson , chai snickerdoodles with walnuts by @plantandsprout and mint matcha cookies by @sugaredcoconut . Literally a cookie for every cookie lover . Head over to their accounts for the recipes and set your weekend baking plans! We hope you enjoy all the cookies 🍪😛
Gluten Free Christmas Cookies🍪 with almonds and rice flour. I wanted to create a gluten free version of the Linzer Cookies I posted the other day and I got these🙌🏻 I was like🤞🏻😬 when I rolled out the dough, and it worked! It is a bit harder to work with it, but it is expected. I went for ground almonds but if you use almond flour, even better. The dough will be more compact. You can make them with jam of course, but these tasted amazing with chocolate spread. How many would you like😉? Gluten Free Christmas Cookies Ingredients: 1 cup finely ground almonds or almond flour 1/2 cup rice flour 1/2 cup tapioca flour 1/2 tsp salt 1/2 tsp baking powder 1/2 cup coconut sugar 1/3 cup vegan butter 1 flax egg (1 tbsp flax ground+ 3 tbsp water) (Cinnamon and vanilla - optional) Method: Place all ground ingredients into a bowl, add the butter and crumble with dry ingredients. Knead only until you can get it into a ball. If it feels too dry and you can’t get it to stick, add a tbsp milk. Or if it’s too sticky, add bit of flour. Place in plastic foil and leave it to cool. Roll out in between two sheets of parchment paper, slightly floured, and cut out the cookies. Bake for 8 minutes on fan assisted mode, at 180C or 360F I used store bought vegan chocolate and hazelnut spread to assemble them. What ever you decide to use, jam or chocolate spread, warm it up on low flame, just to become runnier and easier to work with. . Evo još jednih božićnih keksića. Ovi su bez glutena, napravljeni od badema, rižinog brašna i tapioca brašna. Mogu ići s pekmezom ili čokoladom kao ovdje. Evo vam sastojci, a postupak pogledajte u keksićima u postu prije😉 1 šalica badema 1/2 śalice rižinog brašna 1/2 šalice tapioce 1/2 šalice kokosovog šećera 1/2 žličice soli 1/2 žličice praška za pecivo Vanilja, cimet 1 žlica lana, samljeveno + 3 žlice vode 1/3 veganskog maslaca ili običnog 8 min na 180, na ventilirani mod. Javite ako probate😉😘