For the Love of Food

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, ...

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: 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

1 tablespoon olive oil ▢(1) 16-ounce block firm tofu ▢2 tablespoons nutritional yeast ▢1/2 teaspoon salt, or more to taste ▢1/4 teaspoon turmeric ▢1/4 teaspoon garlic powder ▢2 tablespoons non-dairy milk, unsweetened and unflavored Instructions  Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone. Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes. Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other

This baked oatmeal combines simple ingredients that can be adapted for any allergies or flavor preferences. It’s like bread pudding for breakfast—creamy, soft, chewy, and delicious all in one! Make ahead and enjoy all week long. Try my baked  oatmeal cups , too! Ingredients 1  and 3/4 cups (420ml)  milk  (dairy or nondairy) 2  large  eggs * 1/2 cup  (120ml)  pure maple syrup * 1/4 cup  ( 4 Tbsp ;  56g )  unsalted butter , melted and slightly cooled* 1/4 cup  ( 60g )  unsweetened applesauce  or  mashed banana 3 cups  ( 255g ) old-fashioned  whole rolled oats * 1 teaspoon   baking powder 1 teaspoon   ground cinnamon 1 teaspoon   pure vanilla extract 1/4 teaspoon   salt 1  and 1/2 cups ( 225g ) fresh or frozen  mixed berries , (do not thaw & see note) optional for topping: 1/2 cup chopped walnuts or pecansThis baked oatmeal combines simple ingredients that can be adap...

Vegan recipes   gigi_goes_vegan TIRAMISU BLENDED OVERNIGHT OATS Protein per serving: 21gr   IS THIS A COMPLETE PROTEIN ? Yes! WHY? protein powder contains all the 9 essential amino acids   INGREDIENTS (makes 2 - 3 portions depending on the jar)   140gr quick oats (1 cup)  2 tbsp (10gr) chia seeds 100 gr greek 'style' yogurt  30 gr (1 scoop) chocolate protein powder 250 ml soy milk ( or any milk alternative )  100 ml coffee   Optional sweetener   Toppings: .. Crumbled digestive biscuits Greek style yogurt Cacao powder METHOD -Place all the ingredients in a blender and blend until the mixture reaches a smooth and creamy consistency. -Transfer the blended oats into individual jars and allow them to set until firm. They are ready to be enjoyed after just 10-12 minutes ⁃Add the toppings. Begin with a layer of crumbled digestive biscuits, followed by a generous dollop of Greek-style yogurt. Finally, c...

 2 bananas mashed  1/4 cup honey  1/2 cup almond butter  2 cups rolled oats  2 table spoons dark chocolate chips.  Half table spoon of cinnamon  scoop or 2 of protein powder.  Mix all together roll into little balls with ice cream scooper , freeze for a few hours, and then refrigerate  

Ingredients: 1 pound of strawberries, halved 3 tablespoons torn fresh mint 3 tablespoons sugar 2 large eggs 1 cup plain greek yogurt 1/4 cup flour 1/4 teaspoon salt 1/4 teaspoon baking soda butter for the pan Directions: 1. toss strawberries, mint and 1 tablespoon sugar in a medium bowl and and let stand until ready to serve 2. whisk eggs in a medium bowl until very smooth. add yogurt, remaining 2 tablespoons sugar, and whisk until smooth. add flour, salt, and baking soda, whisk until smooth. 3. Heat non stick skillet, butter pan.  measure about 2 tablespoons of mixture to make silver dollar pancakes.  cook until tops bubble and pop, flip and heat another minute until lightly browned.  Serve with strawberry-mint topping. No syrup necessary :)

Best Ever Homemade Pancakes Recipe Simple ingredients and a few minutes time is all you need to make these perfect, homemade pancakes. Prep Time 5   mins Cook Time 10   mins Total Time 15   mins Course:  Breakfast Cuisine:  American Keyword:  pancakes Servings:  10   pancakes Calories:  139 kcal Author:  ©Emily Grace | Grace and Good Eats Report this ad Ingredients 1 1/2   cups   all-purpose flour 3 1/2   teaspoons   baking powder 1/2   teaspoon   salt 1/4   cup   sugar 1 1/4   cups   whole milk 1   egg 3   tablespoons   butter   melted Instructions Melt the butter in microwave for 30 seconds, set aside. In a medium bowl, mix together flour, sugar, salt, and baking powder. Stir milk and egg together. Create a well in the center of the flour mixture. Pour the butter and milk mixture into the...

Total Time: 25 min. Prep Time: 15 min. Cooking Time: 10 min. Yield: 2 servings, 3 small pancakes each Ingredients: 1 cup pumpkin puree ¼ cup unsweetened almond milk 3 large egg whites (⅓ cup) 1 tsp. pure vanilla extract 1 cup quick cooking oats 1 scoop whey protein powder, vanilla flavor ½ tsp. ground cinnamon ½ tsp. ground nutmeg 1 tsp. baking powder Nonstick cooking spray 2 Tbsp. reduced fat (2%) plain Greek yogurt Preparation: 1. Combine pumpkin, almond milk, egg whites, and extract a medium bowl; whisk to blend. Set aside. 2. Combine oats, protein powder, cinnamon, nutmeg, and baking powder in a medium bowl; mix well. 3. Add oat mixture to pumpkin mixture; mix until just blended. 4. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through. 5. Divide pancakes ...

Ingredients 2 cups all-purpose flour 3/4 cup sugar 3-1/2 teaspoons baking powder 2 large eggs, separated 1-1/2 cups milk 1 cup butter, melted 1 teaspoon vanilla extract Sliced fresh strawberries or syrup Directions In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches). Originally published as True Belgian Waffles in Country Woman March/April 1997, p29 Nutritional Facts 2 each: 696 calories, 41g fat (25g saturated fat), 193mg cholesterol, 712mg sodium, 72g carbohydrate (34g sugars, 1g fiber), 10g protein.

PREP TIME: 10 Minutes DIFFICULTY: Easy COOK TIME: 10 Minutes SERVINGS: 8 Servings INGREDIENTS 2 cups  All-purpose Flour 3 teaspoons  Baking Powder 1/2 teaspoon  Salt 1/4 cup  Sugar 1-1/2 cup  Milk 2 whole  Egg Yolks 1 Tablespoon  Vanilla Extract 1 teaspoon  (additional) Vanilla Extract 1 stick  (1/2 Cup) Salted Butter, Melted 4 whole  Egg Whites INSTRUCTIONS Preheat the waffle iron to the regular setting. Sift together the flour, baking powder, salt, and sugar in a bowl.  In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined. In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through. Scoop the batter into your waffle ...

1 1/2 cup flour 3 1/2 tsp baking powder 1 tsp salt 1 tbl sugar 1 1/4 cup milk 1 egg 3 tbl butter You can add fruit, nuts, etc to batter as well Combine all ingredients and pour small amounts onto a buttered pan on medium high heat.  Flip over when the top starts to bubble. You could also use 1/2 tsp salt and 1/4 cup sugar for a bit of a fluffier,  sweeter pancake

Ingredients 2 cups  All-purpose Flour 3 teaspoons  Baking Powder 1/2 teaspoon  Salt 1/4 cup  Sugar 1-1/2 cup  Milk 2 whole  Egg Yolks 1 Tablespoon  Vanilla Extract 1 teaspoon  (additional) Vanilla Extract 1 stick  (1/2 Cup) Salted Butter, Melted 4 whole  Egg Whites Preparation Instructions Preheat the waffle iron to the regular setting. Sift together the flour, baking powder, salt, and sugar in a bowl. In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined. In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through. Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and ...

1 loaf Freihofers Country White Bread 6 eggs 2 cups milk 1 cup dark brown sugar 1 stick butter (melted) 1 tbsp cinnamon 1)Spray pan with PAM 2) Mix sugar, butter, and cinnamon to a paste 3) Mix beaten eggs and milk together 4) Layer: butter mixture, bread, butter mixture, etc 5) Top with egg/milk mixture 6) Bake 45 minutes @ 350

Ingredients 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Directions Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly gold...