I’m always looking for plant-based goodies that I can take on the road or to university. These little fellows combine chickpeas, rice and any vegetables you like in a highly portable -and delicious- form.
3/4 cup garbanzo bean [chickpea] flour
1/2 cup brown rice flour
1.5 cups warm water
about 1-1.5 cups of finely diced vegetables
1. Fill 12 silicone muffin liners with diced vegetables.
2. In a medium bowl, combine the flours and the water and stir. This should make a fairly runny batter.
3. Spoon the batter into the prepared muffin liners. Bake for 30 minutes at 350°F.
Tip: If you want to make them for a long day in the office, Do the following:
The evening before dice, distribute and refrigerate the vegetables the day before. In the morning, just combine the flours, spoon the batter into the muffin liners and bake [and do anything you like in those 30 minutes!].
These pancakes are extremely delicious and ready in a breeze. Just perfect for a lazy (and healthy!) weekend breakfast!
2 cups whole wheat pastry flour
2 cups plant milk
1 tsp baking powder
2 large apples
1. Cut apples into thin slices.
2. Combine all other ingredients and set aside for a few minutes.
3. Meanwhile preheat your pan to medium beat.
4. Pour 1/4 cup of batter into the pan and top with 2-3 apple slices.
5. Bake for three minutes, flip and repeat.
Is there a better way to start a sunny November morning than with pancakes? There is! You can start your day with Pumpkin Pancakes. There is just something about all those beautiful pumpkins that still fill our grocery stores that makes me want to integrate them into every single meal. Is it their light sweetness? Their beautifully warm, orange colour? I don’t know, I just know that it was a great idea to add them to my pancakes this morning. Just look at how beautiful they turned out! (They are gluten-free, by the way!)
What I especially love about them is that they are so easy to make! Just blend all the ingredients, throw the batter into a pan, flip and eat!
A lot of people are having problems with batter sticking to their pan. My tip is to get a high quality (pancake pan). This is my pan, I bought it about two years ago at the Tefal store at “Bataviastad”, a large outlet center in the Dutch province of Flevoland. It didn’t even cost me 10€ and it still works like on the first day!
The pancakes themselves are not very sweet, but you can certainly enhance them with sugar-free jam, date paste or even mashed bananas on top. Or just add some date paste to the actual batter.
Without further ado, here’s the recipe:
1 cup mashed steamed pumpkin (or pumpkin puree)
1 cup gluten-free oats
1.5 cups plant milk
1 tsp cinnamon
1/2 tsp cloves
1 pinch nutmeg
optional: 1/2 to 3/4 cup date paste
1. Combine all ingredients in a strong blender like a Vitamix. If you don’t have one, just blend the oats first until you have a fine powder and transfer it into a large bowl. Next, blend the pumpkin, plant milk and spices and add to your oat flour. Stir vigorously to combine.
2. Heat a non-stick pan (medium heat). Take 1/3 cup of batter and make a small circle. Repeat until the pan is full. If you want the pancakes to be of a more uniform shape, use a special pancake pan or stainless steel rings
3. Flip after 5 minutes and bake for another 5 minutes.
4. Devour them 🙂