The dish that’ll make your hummus jealous: No Bake Chickpea Cookie Dough 🤤 See how whatzoeeeats whips it up in three simple steps ⤵️ What you need: 1 can chickpeas, rinsed ½ cup peanut butter 2 scoops vanilla protein ¼ cup maple syrup 1 tsp vanilla Dash of cinnamon Pinch of salt Splash of almond milk Dark chocolate chips, to taste 1️⃣ Add all ingredients (except dark chocolate chips) to a food processor & process until an even dough forms 2️⃣ Transfer dough into a large bowl & fold in chocolate chips 3️⃣ Enjoy!
Make milk boats a thing 🥣 Thanks for letting us riff, nathanwpylestrangeplanet 👏
Whether you call them flapjacks or syrup saucers, you’re sure to LOVE thenutritiouskitchen’s #paleo take on blueberry pancakes 🫐🥞⤵️ What you need: ¾ cup unsweetened applesauce ¼ cup cashew butter 1 egg 1 cup bobsredmill super-fine almond flour 1 cup tapioca flour or arrowroot flour 2 tsp baking powder Sea salt + cinnamon to taste ⅓ cup fresh blueberries Pure maple syrup Coconut cream Vegan butter or ghee 1️⃣ In a large bowl, whisk together applesauce, cashew butter & egg 2️⃣ Add almond flour, tapioca flour, baking powder, sea salt & cinnamon, then mix until a thick batter forms 3️⃣ Heat ghee or butter in a pan over medium heat 4️⃣ Once pan is hot, scoop ¼ cup batter onto pan & place blueberries on top 5️⃣ Cook for 3 mins, then flip gently & cook for another 2 mins over medium-low heat 6️⃣ Repeat with remaining batter, then serve with maple syrup, extra butter & coconut cream
Fresh from orchidsnsweettea_ ➡️ #GF Mini Blueberry Toaster Pastries 🫐 Is it acceptable to eat these for breakfast, lunch & dinner? Get the recipe → Link in bio 🤩 #breakfast #glutenfree #pastry #easyrecipes #toasterpastry #celiacs #celiacawarenessmonth #celiacawareness #blueberries #sprinkles #glitenfreefood #wakeup #poptarts
It’s tempeh time 🤤 averyday.eats Thai Peanut Tempeh Bowl is made with high-quality ingredients from Thrive Market ⤵️ What you need for 2–3 bowls: 2 tbsp our Peanut Butter ¼ cup our Organic Soy Sauce 1 tbsp our Organic Rice Vinegar 2 tbsp our Organic Maple Syrup 1 tbsp sriracha 1 lime, juiced 2 cloves garlic 1 tsp sesame oil 8 oz tempeh Hot water as needed (to thin) Pinch of red pepper flakes 1️⃣ Add saucy ingredients into a shallow dish & stir to combine 2️⃣ Cut tempeh into even strips & add to sauce; soak for 30 mins–overnight 3️⃣ Add marinated tempeh to a lined baking sheet & bake at 350°F for 20–30 mins, flipping & brushing with sauce halfway through 4️⃣ Coat with more sauce, then serve with rice, veggies (ribboned carrots, diced cucumber, edamame, avocado, cabbage, green onion), remaining sauce, sriracha & peanuts