These pancakes are vegan, gluten and sugar-free and it’s the best pancakes recipe I’ve ever tried, it’s so awesome and really easy to make. This is a healthy version of pancakes with less cholesterol and fat than other recipes. It tastes amazing, you’re gonna love it too.
- 1 cup rice flour
- 1 cup oat flour
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt (optional)
- 1 teaspoon ground cinnamon
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1 tablespoon coconut oil
- 2 bananas
- Mix all dry ingredients in a bowl
- Mix wet ingredients in another bowl
- Add sliced bananas and blend until smooth. You also can add smashed bananas, so you won't need to blend.
- Combine dry and wet ingredients with a blender or with a wood spoon.
- Place ¼ cup of batter in a hot pan lightly greased (i use coconut oil) and cook for about two minutes for each side.
- Serve with sliced banana and maple syrup if you prefer.
Guys…seriously….help yourself!!Sienna was literally licking the bowl!!!
Add this beautiful frosting to Cakes, Cupcakes, Muffins, Cake Pops, Cookies…to seriously whatever you want…even to your brownies..raw or not…
- 1 cup (16 Tbsp) vegan butter, softened
- 2 1/2 cups coconut sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 cup dairy-free semisweet chocolate, melted (i melt with the milk) and slightly cooled. I use Dairy free, Gluten Free, Soy free chocolate chips (you can buy at Lotus pharmacy in Taipa
- 2 tsp pure vanilla extract
- 1/4 cup unsweetened Almond Milk
- Beat together all ingredients until light and fluffy
- Add the sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it's too thin, add more cocoa powder or powdered sugar.
I am quite surprised and amazed at how the texture of this raw brownie recipe resembles real brownies – especially after these brownies are refrigerated for about an hour or even longer.They brownies are entirely raw (except for the frosting) and super fudgy and rich. They come together in about 20 minutes and require simple ingredients you likely have on hand right now – such as, Walnuts, Almonds, Dates, Cocoa Powder + Nibs, Sea Salt.
The whole Family will love it. This is a great treat or snacks for your kiddos too. Just remember not to give them a piece after 6pm…Sienna was non stop till 21pm!!!!
- 1 cup + 1/2 cup raw walnuts, divided + more for topping
- 1 cup raw almonds
- 2 1/2 cups dates, pitted
- 3/4 cup Raw cacao powder
- 2 Tbsp cacao nibs + more for topping
- 1/4 tsp sea salt
- 1/2 water - if needed
- 1/4 cup almond milk
- 1 cup dairy-free dark chocolate. I use Dairy free, Gluten Free...chocolate chips (you can buy at Lotus pharmacy in Taipa)
- 2 Tbsp coconut oil
- 1/4 - 1/2 cup coconut flower sugar
- 1/4 tsp sea salt
- Place 1 cup walnuts and almonds in food processor and process until finely ground.
- Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
- Add the dates to the food processor and process until small bits remain. Remove and set aside.
- Add nut and cocoa mixture back into food processor (here is where i add the water in case the mix is too dry - slowly and only if needed) and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
- Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
- Add the brownie mixture to a parchment lined dish and before pressing, add remaining 1/2 cup roughly roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. Slightly squeeze in the sides to create a square - this will make the brownies slightly thicker and more dense.
- Place the prepared square in the fridge to chill for 15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).
- Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm then transfer to mixing bowl.
- Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
- Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
- Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
- Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.
- Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).
- You can also use this raw brownie recipe as a pie crust or as very chocolately raw truffles.Yummmmm
If you’ve ever wondered how to make date caramel, this is the recipe for you! Date caramel is so easy to make and extremely delicious, but there are a couple of important tricks to know before you dive in.
1. Make sure you have moist, fresh dates. If your dates are dry and hard, they won’t blend as well and will require soaking in warm water first in order to soften them. Otherwise, you won’t achieve that creamy, caramel-like consistency. So, whenever possible, look for the freshest, most sticky dates you can find.
2. In my experience, a food processor works best to get that ultra creamy, smooth texture. Blenders just require a little more time, effort and a bit more water to get things going.
Now that you have the basics down, let’s make caramel!
- 1 cup pitted dates
- 1 tbsp melted coconut oil
- 1/4 cup water
- splash of vanilla extract
- dash of sea salt
- Add all ingredients a food processor but the salt
- Pulse/mix on low until small bits remain. Then stream water until a paste is made. You will need to scrape the down sides and encourage it along periodically
- Be sure to only add enough water to form a paste - too much and it will be too liquidy
- Leave as is, or add a pinch of salt to enhance flavour.
- Will keep covered in the refrigerator for 1-2 weeks, and often more.
- Serve it with freshly sliced apples, as a topping for your favorite raw vegan brownies or to fill raw cacao truffles.
- It also makes a wonderful natural sweetener in dishes like oatmeal and milkshakes.