Guilt Free Banana Pancakes

pankekas

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.

Guilt Free Banana Pancakes
You’re gonna love these pancakes because they are soft, fluffy, sweet, healthy and your kitchen is gonna smell like heaven. They are addictive and you’ll always want more!!!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 cup rice flour
  2. 1 cup oat flour
  3. 2 teaspoons gluten-free baking powder
  4. ½ teaspoon salt (optional)
  5. 1 teaspoon ground cinnamon
  6. 1 cup almond milk
  7. 2 teaspoons vanilla extract
  8. 1 tablespoon coconut oil
  9. 2 bananas
Instructions
  1. Mix all dry ingredients in a bowl
  2. Mix wet ingredients in another bowl
  3. Add sliced bananas and blend until smooth. You also can add smashed bananas, so you won't need to blend.
  4. Combine dry and wet ingredients with a blender or with a wood spoon.
  5. Place ¼ cup of batter in a hot pan lightly greased (i use coconut oil) and cook for about two minutes for each side.
Notes
  1. Serve with sliced banana and maple syrup if you prefer.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Vegan Gluten-Free GingerMen

 

Vegan-Gluten-Free-Gingerbread-Recipe-minimalistbaker.com_

The Festive Season, the cosiest and the most wonderful time of the Year is just around the corner and we can’t wait to embrace  Christmas and the Holidays with all our heart and soul.

The cinnamon and spices fragrances are already filling the houses of many and many of us…including  ours as we are welcoming another Christmas baking extravaganzas!!!Baking is as much a Christmas tradition as stockings and carols.

Fill your home with Christmas spirit  and sweet-smelling desserts with this yummy guilt-free recipes that are definitely kids friendly…

Put on your festive apron & best mood and get cooking with or without your little ones. I choose cooking with my little one!

Happy and Healthy Baking Guys!!

Vegan Gluten-Free GingerMen Cookies
Serves 25
Delicious stack go gingies that are crispy on the edges, tender and slightly chewy in the center They are absolutely addictive!!!
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Prep Time
30 min
Cook Time
8 min
Total Time
38 min
Prep Time
30 min
Cook Time
8 min
Total Time
38 min
For the Cookies
  1. 1 flax egg ( (1 Tb flaxseed meal + 2 Tbs warm water, allow to sit for 5 minutes to thicken)
  2. 1/2 cup coconut sugar
  3. 1/4 cup raw almond butter
  4. ½ tsp pure vanilla extract
  5. 3 Tbsp molasses
  6. 1/4 cup vegan butter, softened or coconut oil
  7. 3/4 tsp ginger
  8. 1/2 tsp cinnamon
  9. 1/4 tsp nutmeg (optional)
  10. ½ tsp ground cloves (optional)
  11. 1/4 tsp salt
  12. 1/2 tsp baking soda
  13. 2½ c gluten-free all purpose flour mix
For the Frosting
  1. 2 cups icing sugar
  2. 1/4 tsp vanilla
  3. 1-2 Tbsp almond milk
Instructions
  1. In a large mixing bowl, prepare flax egg
  2. Add softened butter, molasses, vanilla, almond butter, sugar, salt, spices, baking soda and beat on a low with a mixer, or vigorously whisk.
  3. Add gluten free flour to the wet ingredients and stir with a wooden spoon.
  4. Stir until well combined.
  5. Your dough should hold its shape when pressed, but not feel dry.
  6. Cover and chill dough for at least one hour, preferably overnight.
  7. Preheat oven to 350 degrees.
  8. Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.
  9. Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.
  10. Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
  11. Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.
  12. Once cooled, decorate with frosting or sprinkle with powdered sugar.
Notes
  1. If you’d rather not mess with cutting them into shapes, you can just roll them into little balls and bake them into some of the BEST, crispy-on-the-outside, tender-on-the-insider ginger cookies.
  2. Store covered at room temperature for several days. Freeze for longer term storage.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Raw Vegan Brownies

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!!!!

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Raw Vegan Brownie
Serves 12
Incredibly rich, super fudgy, satisfying and nutritious!!!!
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
BROWNIES
  1. 1 cup + 1/2 cup raw walnuts, divided + more for topping
  2. 1 cup raw almonds
  3. 2 1/2 cups dates, pitted
  4. 3/4 cup Raw cacao powder
  5. 2 Tbsp cacao nibs + more for topping
  6. 1/4 tsp sea salt
  7. 1/2 water - if needed
GANACHE FROSTING
  1. 1/4 cup almond milk
  2. 1 cup dairy-free dark chocolate. I use Dairy free, Gluten Free...chocolate chips (you can buy at Lotus pharmacy in Taipa)
  3. 2 Tbsp coconut oil
  4. 1/4 - 1/2 cup coconut flower sugar
  5. 1/4 tsp sea salt
Instructions
  1. Place 1 cup walnuts and almonds in food processor and process until finely ground.
  2. Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
  3. Add the dates to the food processor and process until small bits remain. Remove and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Place the prepared square in the fridge to chill for 15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).
FOR THE GANACHE
  1. Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm then transfer to mixing bowl.
  2. Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
  3. 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.
  4. 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.
  5. Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.
  6. 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).
Notes
  1. You can also use this raw brownie recipe as a pie crust or as very chocolately raw truffles.Yummmmm
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Raspberry Coconut Chia Pops

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Summer is ALL about being fun, colourful, tasty, skinny, sexy, tanned, light meals, and yummy desserts/ice creams!!!

Chia seeds are a great superfood booster, so why not add them to your yoghurt, smoothies, juices, cereals, muffins, salads… even popsicles!

I LOVE chia pudding and I love coconut milk, so i came across these yummy Guilt Free Summer indulgences.These are the perfect healthy treats and will satisfy all your sugary cravings, especially when its hot outside!These chia pops are super refreshing, delicious and the raw chocolate coating adds a bit of crunch. It’s amazing how easy it is to make popsicles which are great for the kids (and adults too!). I’m so in LOVE!!

You can change your fruits. From Strawberry to Raspberries, Bananas to Blueberries…you choose!!!

The results… fabulous! The texture, the flavour and the little bits of fruit in each bite. They are refreshing and delicious and virtually guilt free! Don’t be scared, give them a try!

Enjoy your homemade chia popsicles!! :)

Raspberry Coconut Chia Pops
Serves 4
Calo­ries: 74 • Fat: 5 g • Carb: 6.8 g • Fiber: 4.6 g • Pro­tein: 1.8 g • Sugar: 0.6 g • Sodium: 27 mg
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Ingredients
  1. 1/2 cup lite coconut milk
  2. 1/2 cup unsweet­ened almond milk
  3. 3/4 cup raspberries
  4. 2 tbsp chia seeds
  5. 1 tbsp sweet­ened shred­ded coconut
Instructions
  1. Com­bine all ingre­di­ents in a large con­tainer. Mix well and close con­tainer; refrig­er­ate 4 hours so the chia expands. Pour into 4 pop­si­cle molds and freeze overnight.
Lifestyle in Shavasana http://lifestyleinshavasana.com/