For the Love of Food

 1 lb cottage cheese 1/4 cup maple syrup 2 tsp vanilla 2 cups almond flour 1/2 cup protein chocolate chips (count with your heart)

Ingredients 3/4 cup all-purpose flour (3.75oz or 108g by weight) 2 tsp baking powder 1 tbsp orange zest (zest of 1 orange) 1/2 tsp kosher salt 1 cup sourdough discard (274g by weight) 1/3 cup pure maple syrup 1/3 cup melted coconut oil (79g by weight) 2 large eggs 1 tsp vanilla extract 1.5 cups frozen blueberries* (172g by weight) Instructions  Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk to combine the flour, baking powder, orange zest, and salt. Set aside. In a large bowl, whisk to combine the sourdough discard, maple syrup, coconut oil, eggs, and vanilla extract. Be patient with it, as the discard takes a decent amount of mixing to incorporate everything in, especially if it's cold from the fridge and not at room temperature. Add the dry ingredients to the wet, and mix. You may use a whisk at first but will need to switch to using a spatula as it gets thick. Just before the flour is fully incorporated, gently add the blueberries, ...

INGREDIENTS Ingredients to make ¼ cup (50 g) of Active Sourdough Starter 2 teaspoons (10 g) sourdough starter 3 tablespoons (25 g) all-purpose flour 5 teaspoons (25 g) water Dough Ingredients ¼ cup (50 g) active sourdough starter (100% hydration) 1 ⅓ cups + 2 tablespoons (350 g) water 2 teaspoons (10 g) fine sea salt 4 cups + 2 tablespoons (500 g) bread flour INSTRUCTIONS Feed your Sourdough Starter 12 hours before you plan to mix the dough, add the ingredients to make ¼ cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.)  The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar Make the Dough Mix the dough: Transfer 50 g of the active starter...

www.theconsciousplantkitchen.com Prep Time 5minutes mins Cook Time 25minutes mins Total Time 30minutes mins Servings: 6 servings Calories: 170.1kcal Ingredients 2 ripe Banana ½ cup Dairy-Free Yogurt (note 1) 2 tablespoons Chia Seeds 2 cups Old-Fashioned Rolled Oats (note 2) 1 ½ cups Unsweetened Almond Milk (note 3) ½ teaspoon Cinnamon 2 cups Mixed Berries (note 4) Instructions Preheat the oven to 350°F (180°C). Slightly oil a 9-inch x 11-inch baking pan. Peel the bananas, place them in the baking pan and mash them roughly until they are smooth and a puree-like texture forms. Add chia seeds, yogurt, cinnamon, rolled oats, almond milk, and half the amount of frozen berries. Stir gently to evenly combine all the ingredients into the baking pan. Sprinkle the remaining frozen berries on top of the pan. Bake for 25-30 minutes or until set but still moist in the center. You can bake it longer if you prefer a dryer oatmeal texture, it's up to you. Cool down in the pan for 20 minutes then s...

 Ingredients: Tofu 1/2 cup celery 1/2 cup red bell pepper 1/4 red onion 1 Tbl dill 1/4 cup chives 1 Tbl lemon juice 1 tsp lemon zest 1/2 tsp salt 1/2 tsp pepper 1 Tbl dijon mustard 2 Tbl vegan yogurt 2 Tbl vegan mayo Directions: Combine all ingredients and enjoy!

Ingredients: 2 bananas 2 cups oats 2 scoops vanilla protein powder 1 tsp baking powder 1 cup blueberries 1 tsp maple syrup 6 tbsp yogurt Combine all ingredients in a 9x 13 baking dish, except for yogurt.  Drag yogurt throughout the dish with a knife. Bake 375 for 35-40 minutes