Posted in Recipes

1 ingredient, 3 recipes! And we start with,…

I am going to start off with the 1st ingredient & that is: the beloved pineapple! MMM!

I am going to do a new series of recipes that is called: 1 ingredient, 3 recipes,…ooh yes! Every month, I will make such a post,…this way, I can get really creative with my chosen ingredient! 😉 I hope you will love my new posts! Enjoy! These recipes are all my own, invented by me in my beloved kitchen & tested & approved by me, friends & family! They are my taste testers! I got all thumbs up for these new 3 recipes! MMM,…I can assure you!

Pineapples everywhere!

1/ A simple vegan gluten-free pineapple pudding!

Recipe: For 3 puddings

Ingredients:

1 + 1/4 cup (300 gr) drained silken tofu

1 + 1/2 cup (250 gr) peeled fresh pineapple chunks

1/8 cup (30 ml) agave syrup

1/3 cup (30 gr) unsweetened coconut flakes

1 teaspoon home-made vanilla extract

1 tablespoon ground flaxseed

Method:

  1. Place all ingredients in this order into your beloved Vitamix container & place fitted lid & tamper in. Blend on full power & onto high-speed until fully blended & use tamper to push ingredients into the running blades. This took me 10 seconds. taste. You must taste the pineapple & coconut. Pour into dessert glasses & place into the fridge to cool down & to get a bit more stiffer. I placed my puddings in the fridge for 9 hours. These puddings are lovely smooth, a bit thicker & very delicious too! They are NOT very stiff though! This is not a mousse!

2/ Vegan pineapple chocolate chip pancakes!

MMM!
MMM!

These are super delicious vegan pancakes with fresh peeled chopped pineapple & vegan dark mini chocolate chips! They are also good for you because I use spelt flour in here! They are lovely on their own or drizzled with some good organic grade C maple syrup!

Recipe: For 12 smaller pancakes

Ingredients:

Dry ingredients:

1 cup (140 gr) organic white spelt flour

1/2 cup (90 gr) vegan mini dark chocolate chips

2 teaspoons baking powder

1/2 cup (94 gr) peeled chopped fresh pineapple, the chunks must not be too big! See picture above!

Wet ingredients:

1 cup (240 ml) unsweetened soy milk

1 ripe peeled banana, mashed with a fork

To fry in: a fruity extra virgin olive oil

Method:

  1. Take a medium bowl & ad all dry ingredients. Mix well with a spoon. Take a medium bowl & ad soy milk & mashed banana. Mix with a spoon. Now, pour wet ingredients to the bowl with dry ingredients & mix it through. See that every ingredient is fully mixed in. Wait for 5 minutes & your batter will be thicker.
  2. Take a fitted small non-stick pan & heat up on medium-high. Drizzle a bit of that fruity oil in it. Take a small soup ladle & pour your batter in it. This will     make the size of your pancakes. Pour batter into the middle of the pan & swirl it a bit around the pan. Make them not too big!!! Fry for about 2-3 minutes or until the sides are all browned & you will see bubbles appear on the surface of your pancakes. Take a fork to loosen the sides of the pancake. Then, with help of a pancake flipper, carefully flip your pancake & fry this side for 1 minute or 2. Use handforce on your pancake flipper to push the inside batter to the hot base of the pan, to cook aka fry the inside batter around the pineapple pieces. It is really important! Otherwise thou will end up with not fried batter on the inside of your pancake around the pineapple pieces! 
  3. Place the ready pancakes on top of each other onto a plate & place a large upside down plate over them to keep warm. This recipe makes 12 smaller pancakes. Serve warm just like that or drizzle with some good organic grade C maple syrup! Yummmmm!

3/ Vegan tropical crumble!

This is a lovely crumble with a tropical twist! I invented a whole new crumble recipe for this special one & my beloved pineapple shines in here! 🙂 And THAT is what WE WANT! 🙂

MMM!
MMM!

I made my crumble topping & fruit combo a few hours aka 4 hours before I was going to eat this so that the flavors of the fruit layer with the added ground ginger would mingle well! It is easy to do so too. This crumble is not too sweet because of the added passionfruit,…it tastes just right! Yum!

Recipe: For 4 normal portions or 2 big portions!

Ingredients:

For the crumble topping:

100 gr (1/2 cup) chilled salted vegan butter

40 gr (1/4 cup coconut sugar)

92 gr (3/4 cup) organic white spelt flour

27 gr (1/4 cup) medium-sized oats

For the fruit layer:

360 gr (2 cups) peeled fresh pineapple, hard core removed, cut up into smaller chunks

3 passion fruit, halved, orange flesh & seeds kept

30 gr (1/3 cup) unsweetened coconut flakes

1/2 teaspoon ground ginger powder

Method:

  1. A few hours before you are gong to EAT your crumble, make the crumble topping & fruit layer too. To make the crumble topping, add spelt flour, oats, coconut sugar & vegan butter into a medium-sized bowl. With a spoon mix together & with your clean hands mingle everything together until it all looks like smaller & bigger breadcrumbs,  & place into a fitted bowl with lid & place into the fridge for at least 2 hours, see picture below:
  2. Now, make your fruit layer. Take a medium-sized bowl & ad pineapple chunks, coconut flakes, passionfruit flesh & seeds & ginger powder. Mix well with a spoon. Place cling film over it & place into the fridge to let the ingredients & flavors mingle for at least 2 hours.
  3. Now, preheat your oven to 200°C for 10 minutes. I always use a fan oven. Take a lovely fitted oven dish & place your fruit layer, in 1 layer all in it. Crumble your crumble topping over the fruit layer. See that all the fruit is covered. Place into the center of the hot oven & bake for about 20 minutes. Lower the oven temperature if you need to. I lowered my oven T to 180°C after 15 minutes! When your fruit crumble is ready, take out of the oven & let it sit on the kitchen counter for about 10 minutes to cool down a bit. Serve into lovely dessert bowls or plates & enjoy it just like that or with some good vegan coconut ice-cream or with some bought or home-made vegan pouring custard!!! Go on, indulge yourself,…you SO DESERVE it! xxx
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Posted in Recipes, Youtube

Vegan 5 ingredient pancakes!

This morning, I invented these 5 ingredient vegan pancakes,…and healthy too,… ooh yes! Check them out! 🙂

Vegan 5 ingredient pancakes!
Vegan 5 ingredient pancakes!

These smaller fluffy pancakes are very delicious on their own or drizzled with some good maple syrup! Eat them still warm, so your chocolate chips will melt! 🙂 Yummy!

Drizzled with some good maple syrup!
Drizzled with some good maple syrup!

The batter is made in minutes. And then you fry them. It is that easy! Do you know, how I made them?

And now the video here, just new for you all:

Recipe: For 10 smaller pancakes

Ingredients:

1 cup ( 90 gr) stone-ground oat flour

1 cup (240 ml) unsweetened almond milk

1/2 cup (94 gr) vegan dark mini chocolate chips

1 ripe peeled banana, mashed with a fork

1 teaspoon baking powder

To fry in: a fruity extra virgin olive oil

Method:

  1. Take a large bowl & ad oat flour, baking powder, mashed banana & chocolate chips. Mix well with a spoon.
  2. Now, add almond milk & mix everything together. Wait for about 5 minutes & your batter will be thicker.
  3. Take a fitted small non-stick pan & heat up on medium-high. Drizzle a bit of that fruity oil in it. Take a small soup ladle & pur your batter in it. This will make the size of your pancakes. Pour the batter into the middle of the pan & swirl it a bit around the pan. Fry for about 2-3 minutes or until the sides are all browned & take a fork to loosen the sides of the pancake. Then, with help of a pancake flipper, flip your pancake & fry the this side for 1 minute or 2. Place the ready pancakes on top of each other onto a plate & place a large upside down plate over them to keep warm. This recipe makes 10 smaller pancakes. Serve warm just like that or drizzle with some good maple syrup! Yummmmm! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr

 

This post got yesterday 450 views alone! 🙂 Yes, baby! 🙂

You can also find this tasty recipe here on Instructables!
You might like:

  1. Vegan Gluten-free cherry oat pancakes with cacao nibs!
Posted in Recipes

Vegan whole grain oat spelt pancakes with plum spiced compôte!

Hello sweeties! It has been a while, no? Peter & I were very busy in our garden. We needed a break from it all so we went away on a quick holiday & now, we are back with plenty of energy!! Yes, yes, that is what we want, right? I have several recipe ideas on in my mind, like usual, you would say! 😉 This recipe combination, came to Peter & me this midday. I invented the lovely whole grain pancakes recipe & he invented the spiced red plum compôte. A few days ago, we received a whole lot red plums, from a friend so we had to use them up.

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Just look at that beautiful red spiced plum compôte, shall we?

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These are really healthy filling pancakes topped with a delicious spiced up red plum compôte, which isn’t too sweet either! Our plums were a bit more sour, so if you want to have a more sweeter compôte, add more maple syrup, it is up to you! 🙂

Recipe: For 10 medium pancakes

Ingredients:

For the pancakes:

Dry ingredients:

1/2 cup whole oatmeal flour

1/2 cup whole grain spelt flour + 2 tablespoons extra

1/4 teaspoon ground cinnamon

a pinch of ground sea salt

1 tablespoon baking powder

Wet ingredients:

1 cup + 1/2 cup unsweetened soy milk

1 tablespoon maple syrup

For the spiced plum compôte:

500 gr red plums, big pits removed, cleaned, pad dry, cut up finely with the help of scissors

1/2 teaspoon ground cinnamon

50 ml water

1 tablespoon maple syrup

1 star anise

Method:

1. Take a larger bowl, add oat & whole grain spelt flour. Now, add ground cinnamon, sea salt & baking powder. Stir well with a spoon. In another smaller bowl, add soy milk & maple syrup. Whisk away. Now, add bowl with wet ingredients to the bowl with dry mixed ingredients. With help of a spoon or small whisk, whisk it all together! No lumps, please! Let the batter sit, rest for about 15 minutes. Meanwhile, make your red plum compôte.

2. Take a fitted cooking pot & add cut up red plums. Add 50 ml of water, star anise & ground cinnamon. Stir well & bring to the boil, on a lower heat, with a fitted lid on. Boil or simmer it for about 15-20 minutes or until the plums are cooked down. Add your maple syrup & stir well. Turn heat up to reduce your compôte. Taste. It was just right with hints of star anise & now & then some cinnamon flavor. The sweetness & sourness was just right! Keep warm while you prepare your pancakes. Just before serving, remove your star anise.

3. Now, fry your pancakes. Take a smaller non-stick pan & heat up on medium-high heat. When hot, add some drizzles of a fruity olive oil in it, swirl it all around the base of the pan. I used a small soup ladle to pur the batter into the hot pan. Swirl the batter a bit round. Fry for a few minutes or until there are many air bubbles on the top surface of the pancake. Turn or flip the pancake over but re-oil your pan a bit more, if you need to. Fry this side for a few minutes or until browned on this side too. Stack them onto a clean plate with aluminium foil onto them, to keep them warm. Do the same with the remaining batter. Reheat your spiced plum compôte, if you need to. Enjoy, my sweeties! 🙂

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Posted in Gardening, Recipes

Spelt pancakes served with hot maple syrup strawberries! Ooh yes!

Yesterday at lunch, I invented these lovely spelt pancakes served with hot maple syrup strawberries for Peter & I. It was more like a brunch. We slept in & wanted something special for breakfast. So, I made these beauties! I had some strawberries lying around that I had to use up & invented this lovely strawberries in hot maple syrup to serve with these tasty pancakes! 😉 Yum, Yum, I say! 🙂

Perfect for brunch!
Perfect for brunch!

Now, you want the tasty recipe, don’t you?

Yummm!
Yummm!

Recipe: For 10 medium-sized thicker pancakes

Ingredients:

* For the spelt pancakes:

2 organic eggs

360 ml unsweetened soy milk

140 gr organic white spelt flour

100 gr wholemeal spelt flour

2 teaspoons of baking powder

50 gr coconut sugar or less,…because the topping itself is sweet.

baking margarine or butter to fry your pancakes in

* For the strawberries in hot maple syrup:

200 gr fresh strawberries, hulled & each cut up into 2 or 4

80 ml ( 1/3 cup) maple syrup

Method:

1. In a large bowl, add eggs. Beat them loose with a fork. Add soy milk & whisk together.

2. In another large bowl, add 2 spelt flours, baking powder & coconut sugar. Mix well with a spoon. Add this mix to the bowl with beaten eggs & milk. Mix well with a wooden spoon or with a whisk. The batter will be a bit thicker & darker in color. Place a medium-sized non-stick pan on medium-high heat. Add a knob of margarine & let it completely melt. Swirl it around the base of the pan. Let the pan heat up. Pour 1 small soup ladle of the batter into the center of the pan & let the batter swirl around. Let the batter bubble well for about 2-3 minutes until you carefully flip the pancake over, to fry this side of the pancake. I test with a fork, to loosen the sides of the pancake & so you can see if the other side is brown & fried enough. Everytime, you flip your pancake over, lower your heat. This side only needs 1-2 minutes of frying. I put a heat resisted plate on low heat & turned the heat off. I put my fried pancakes on top of each other & place an upside down plate over them to keep warm.  Do the same with the rest of the pancake batter & serve them warm. When your 4 last pancakes are frying, place your cut up strawberries in a fitted cooking pot & pour your maple syrup over it. Turn heat on medium-high heat until your strawberries are soaked up with maple syrup & are denser. Stir often!The maple syrup will be a bit more syrupy but not too much. If you want it to bind more, cook it longer on the heat. When done, wait for a few minutes not to burn yourself on the hot maple syrup. Serve a pancake & pour that lovely strawberry maple syrup over your pancake. See that you have a few strawberry pieces onto your lovely pancake. Peter & I each, devoured 3 pancakes! 🙂 The others, we ate the next morning & reheated the pancakes in the microwave. Enjoy, my sweeties! 🙂 xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Recipes

Vegan spelt pancakes!

A few days ago, My husband made these delicious easy to make spelt pancakes! Just see for yourself, don’t you want 1, 2 or 3?

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These pancakes are very tasty & very easy to devour too! Enjoy! 🙂

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Recipe: For 8 medium thicker pancakes

Ingredients:

250 gr white spelt flour (less than 7 tablespoons)

100 ml unsweetened soy milk (6 +1/2 tablespoons)

2 tablespoons coconut sugar

1 tablespoon canola oil (15 ml)

2 teaspoons vanilla extract/ I use home-made (10 ml)

1 teaspoon baking soda

1/2 teaspoon salt

400 gr lightly sweetened vegan soy yoghurt or coconut yoghurt, room temperature! (3/4 cup +3 tablespoons )

canola oil to fry your pancakes in

Method:

1. Take a large bowl & add baking soda & yoghurt. Mix well.

2. In another bowl, add salt, sugar, vanilla extract & oil. Mix well. Now, add yoghurt-baking soda mix to this other bowl & mix slowly your flour through it until it is all used up. Leave this batter to sit on your kitchen counter for about 15 minutes. This way, the batter will sit & get thicker! 🙂 That is what you want!

3. Now, fry your pancakes in a smaller non-stick pan, on medium-high, on 2 sides until golden brown & cooked through! Keep them warm on a plate with aluminium foil over it. Place them on top of each other & attack! These ae very lovely with hot maple syrup over them or with the same yoghurt you have used in the pancakes & some lovely home-made jam! MMM,…;)

Ready to attack them!
Ready to attack them!

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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You can also find this tasty recipe here on Instructables! http://www.instructables.com/id/Vegan-Spelt-pancakes-1/

You might like:

1. Apple spelt pancakes!

2. Blueberry crêpes!

3. Vegan Gluten-free oat cherry pancakes with cacao nibs!

4. Vegan pumpkin spiced pancakes with home-made pumpkin spice!

 

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Posted in Gardening, Recipes

Vegan spelt pancakes with cardamom scented fresh sticky caramelized figs!

This morning, I made these tasty to make spelt vegan pancakes & served them with a hot home-made fresh figs caramel! This is a lovely healthy breakfast too! I had the pleasure of having fresh figs from my own tree today & wanted to make something special with them! Check it all out! 🙂 MMM,…

Yumm!
Yumm!

Recipe: For 13 smaller pancakes

Ingredients:

* For the spelt pancakes:

75 gr white spelt flour

75 gr wholemeal spelt flour

20 gr baking powder

1/4 teaspoon sea salt, ground finely in pestle & mortar

2 teaspoons coconut sugar

400 ml unsweetened soy milk

* For the cardamom scented sticky caramel figs:

6 fresh ripe figs cleaned, stalk removed, each fig cut up into 4 to 6 wedges/ I used fresh figs from my own tree!

1/4 teaspoon ground green cardamom

1 tablespoon of water

2 tablespoons coconut sugar

1 teaspoon sherry vanilla extract

To fry: canola oil

Method:

1. Sieve your white spelt flour & your wholemeal flour above a larger bowl. This is to bring some air to your flours. Now, add baking powder, sea salt & coconut sugar. Mix well with a spoon. Finally, add soy milk & by using a whisk, whisk it gradually all together, do not overmix! See that you don’t have any lumps left. Let the  batter sit on your kitchen counter for about 10-15 minutes.The batter will thicken!

2. Preheat a non-stick smaller pan on medium-heat. Pour a swirl of canola oil in it & swirl it around the hot pan. Now, with a smaller soup paddle, pour the batter into a smaller circle into the hot pan. Let it fry for a few minutes or until the surface has many smaller air bubbles & you see with a fork that the base of the pancake is golden brown in color & carefully flip your pancake over. Let it fry for about 1-2 minutes or until it is golden brown & the batter has been cooked. Place your pancake on a smaller plate & keep them warm with a larger upside-down plate. Do the same with the remaining batter. Every time, I poured a swirl of canola oil to the hot pan, added a smaller paddle of batter & then the same thing. When your pancakes are ready, keep them warm. I place cling film over the top of pancakes & over the base of the plate.

3. Take medium cooking pot & add sliced fresh figs. Add 1 tablespoon of water, 2 tablespoons of coconut sugar, 1/4 teaspoon of ground green cardamom  & sherry vanilla extract. Stir well. Let it simmer on medium heat for about 10-15 minutes or until your figs are broken down a bit & you will end up with a sort of sticky caramel. Plate up instantly & enjoy a lovely pancake & top it with your fresh sticky caramelized figs!!! They are a huge success!!!!! My husband found that these are the best pancakes ever! 😉 MMM,…

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You might like:

1. Vegan Gluten-Free oat cherry pancakes with cacao nibs!

2. Vegan spiced pumpkin pancakes with home-made pumpkin spice

3. Blueberry pancakes

4. Wholemeal apple pancakes

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Posted in Recipes

Vegan Gluten-free cherry oat pancakes with cacao nibs!

A lovely tasty stack!
A lovely tasty stack!

In the last post, I mentioned that I received some lovely cherries from my parents! I used some of the cherries in these lovely Carob Cashew Cherry smoothies but I wanted to use the rest of them in something different. So, I made these glorious Vegan Gluten-Free Cherry Pancakes with Cacao Nibs for some extra energy!! I need my energy in the morning!!! I have never made cherry pancakes let alone vegan cherry pancakes! Great for a tasty breakfast or brunch!! 🙂

Frying until golden!
Frying until golden!

Make them right now! They are just divine & healthy too! 🙂

Recipe: For 14 smaller to medium thicker pancakes

Ingredients:

* The dry ingredients:

1 cup Gluten-free medium-sized oat flakes

1 cup of home-made Gluten-Free oat flour ( Gf oat flakes ground into a flour in your Vitamix dry container, measured 1 cup! )

1/4 cup raw cacao nibs

1/3 cup coconut sugar

2 tablespoons ground flax-seed ( Broken flaxseed ground into a flour in your Vitamix dry container, 2 tablespoons measured! )

2 teaspoons Gluten-Free baking powder

* The wet ingredients:

1 cup unsweetened soy milk

1 cup unsweetened soy yoghurt

1 teaspoon sherry vanilla extract

1/4 cup canola oil

a bit more than 1 cup fresh pitted cherries, cut up

Method:

1. In a larger bowl, add GF oat flakes, GF oat flour, cacao nibs, coconut sugar, baking powder & ground flaxseed. Mix well.

2. In another bowl, add soy milk, soy yoghurt, sherry vanilla extract & canola oil. Whisk well. Fold in the chopped pitted cherries.

4. Pour dry ingredients to the bowl of wet ingredients & stir together with a longer wooden spoon just until combined. It will be a thicker batter. Taste! The batter will not be too sweet, just right. I prefer to add sweeter toppings on my pancakes!!

5. Heat a smaller non-stick pan on medium-high heat. Pour enough canola oil in it & swirl around. Place a smaller dollop of the batter in the middle of the pan & spread it with the back of a spoon into a pancake shape in your pan. See that the batter is evenly spread out. Fry for about 2 to 4 minutes on one side or until you see, the sides getting brown & cooked & then, with the help of a fork & pancake spatula, carefully flip the pancake over & fry on this side for a few minutes more or until cooked through. Place on a clean plate & place a larger plate upside down on it & repeat the process until all the pancake batter is used up. Adjust or lower your heat, if you need to! You do not want the pancakes to burn!!! It took me a while, with a smaller pan! Everytime, you want to fry a pancake, add a few swirls of canola oil. Heat up & add the pancake batter in small portions. This way, it is easier to flip the pancake over! Keep warm & enjoy while still warm with one of your favorite toppings! I added a few drizzles of maple syrup on mine! Enjoy! 🙂

Delectable drizzled with some good maple syrup!
Delectable drizzled with some good maple syrup!

Stay tuned, Subscribe through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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You light like:

1. Vegan pumpkin spiced pancakes with home-made pumpkin spice!

2. Blueberry pancakes!

3. Sophie’s wholesome apple pancakes!

4. Vegan 5 ingredient pancakes!

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