AMAZING Gluten Free Vegan Pancakes

GF vegan pancake

AMAZING Gluten Free Vegan Pancakes 

1/4c oat flour

1/4c all purpose gluten free flour

1/4c corn meal, blue or yellow

2t baking powder

1T flax seeds (or flax meal)

1/4t cinnamon

2t apple cider vinegar

1T agave, date or coconut sugar

1/4t salt

1T maple syrup

¾-1 cup cashew nut milk (or other nondairy milk)

1c local blueberries *optional, see below

1T coconut oil plus more for cast iron pan

1t pure vanilla extract

Place your cast iron over low heat with no oil added and start your batter.

Sift all of the dry ingredients except the flax seeds together in a mixing bowl.

In a blender, add the melted oil, flax seeds, nut milk, maple syrup, extract, and blend until smooth.

Pour into the dry ingredients and mix until well incorporated. Add water if needed to the batter if it thickens.

In a medium hot cast iron griddle or pan, add some coconut oil to cover the surface. *Drop in, using a 1/4c measure, the batter, well spaced in the pan. Let heat through until the edges look dry, and flip. Place cooked pancakes in a toaster oven or oven at 300 degrees until all pancakes are made. Should make 9-10 pancakes.

Serve topped with vegan butter, maple syrup and fresh fruit.

 I usually do one “starter” pancake to test the temperature of the pan.

Variations:

*add 1 cup fresh or frozen blueberries

*add 1 chopped banana to the wet ingredients after blending

*add vegan chocolate chips

*add 1apple, peeled, chopped and cored and add an additional 2t of cinnamon and 1/4 chopped walnuts

Fresh Blueberry Summer Love

*blueberry summer love

Fresh Blueberry Summer Squares

Pre-heat the oven to 350 degrees.

prepare the following:

Topping:

1/3c barley flour

1/3c oats, buzzed

2T sucanat

1/4t salt

1/4t cinnamon

3T coconut oil- slightly melted

Prepare the topping by mixing all of the ingredients together in a bowl except the oil. Drizzle in the oil, mixing the contents with knife, trying to create clumps or balls of mixture. Set aside.

Filling:

3c fresh blueberries

1T tapioca

½ lemon, juiced

Pinch salt

1/2t vanilla

1T +2t maple syrup

 Toss everything in a bowl and set aside.

Crust:

1/2c oats, buzzed

3/4c barley flour

1/4c sucanat

1/4t salt

1/4t baking soda

1/4t baking powder

1/2t cinnamon

1/4c+1T coconut oil

 I put all ingredients except the oil in the vita-mixer until the oats were coarse. In a mixing bowl, add all of the ingredients and the oil – the mix should get compact when pressed between your fingers.  Press this into your baking dish. Press the crust mix into the corners, keeping this layer of crust as uniform as possible.

Layer in the blueberry mix.

Top with the crumb topping, allowing some of the filling to poke through.

Bake for 30 minutes, rotate the pan, and bake for an additional 5-10 minutes or until golden.

Allow to cool for at least 15 minutes before serving. Will set up further as it cools.

Serve with Vanilla Vegan Ice Cream or brilliant on its own.

#SummerLove

Blueberry Maqui Maca Berry Power Smoothie- Recovery Fuel

*Blueberry Maqui Maca Berry Power Smoothie

Blueberry Maqui Maca Berry Power Smoothie

1c nut milk

2T hemp seed

1t raw agave or raw local honey

1T coconut oil

1c Blueberries (fresh or frozen)

2T Maqui Berry Powder

1T flax seeds

2t maca powder

1t vanilla

1 scoop protein powder

 —

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Blueberry Macqui Acai Berry Power Smoothie

Blueberry Maqui Acai Berry Power Smoothie

Blueberry Macqui Acai Berry Power Smoothie

vegan, RAW, awesome

1c nut milk

1T hemp seed

1t raw agave or raw local honey

1T coconut oil

1/2c BLUEBERRIES (fresh or frozen)

1t MAQUI BERRY POWDER

1T Acai Berry Powder

1T chia seeds

1t vanilla

1scoop protein powder

___

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.