The Yummiest Blueberry Pancakes

What's a girl to do after an early morning weekend spin class and power yoga session? Why, make a yummy gluten free, vegan pancake brunch of course!

 I love, love, love pancakes, and these are so light & fluffy! They are sure to make you smile :)

Be warned, this recipe makes quite a large batch.... we like leftovers in our apartment! I always make more and wrap the extras up. Also if my lovely boyfriend comes over with his gorgeous new puppy, she always seems to get her tiny paws on a couple, so a few extra can come in very useful.  They taste so good cold or popped in the toaster the next day. Pancake & almond butter sandwich anyone?

 

Ingredients:

• 1 cup buckwheat flour (or groats processed into flour)
• 1 cup brown rice flour
• 1/2 cup gluten free oat flour
• 2 teaspoons gluten free baking powder
• 1 banana
• 1/3 cup applesauce
• 2 tablespoons maple syrup (to sweeten, agave nectar would work)
• 1 1/4 cup unsweetened vanilla almond or soy milk
• 1 teaspoon gluten free vanilla extract
• 1 cup blueberries
• extra blueberries, banana slices, & maple syrup to serve (optional)

Directions:

1. Preheat a large non stick skillet over a medium heat.
2. In a a large bowl mix together the 3 flours and the baking powder until fully combined.
3. Pour the milk, vanilla, and syrup into the bowl, and whisk the batter until smooth and lump free.
4. Mash the banana with the applesauce, and then fold it into the pancake batter.
5. Lightly grease the skillet (I used Earth Balance Spread), and then ladle in a dollop of batter (about 3 1/2 inch diameter).
6. Sprinkle some blueberries on the top of the pancake. (I prefer adding the blueberries this way as it stops the pancakes turning overly purple, and it means you can make sure all the pancakes are loaded with blueberries. (A few months ago, I had a batch with one sad pancake containing only one lonely blueberry... my room mate wasn't too impressed, so she got some extra fake bacon to make up for it). 
7. Cook until bubbly on the top (slightly more bubbles than the pic), and then flip. Cooking the other side for a couple of mins, keeping peeking at it to check it's not browning too much. Golden brown is good, burnt is bad! These hold together surprisingly well for vegan, gluten free pancakes,but you still need to be gentle when flipping.
8. Repeat until the rest of the batter has been used.
9. Serve with extra blueberries & banana slices, and some warm male syrup drizzled on top. YUM :)

 

Feeling extra hungry, or wanting an extra special treat? Cook up a side of fake-bacon... it tates so yummy on top of the pancakes and all maple syrupy! Be sure to check the label though, quite alot of vegan meats contain wheat-gluten.

 

If you're looking for other brunch ideas, try my Berry French Toast. Can you believe french toast can be gluten free and vegan? It's yummy too (even if i do say so myself) ;)

 

 

Chocolate Shake

Smooth, thick & 'ice'creamy, chocolately, and oh so yummy! oh and can't forget... HEALTHY!

Ingredients:
(makes 1)

• 1 frozen banana
• 1 cup unsweetened vanilla almond/soy milk
• 1 tablespoon raw cocoa powder or carob (more if you like it extra chocolately!)
• 1/2 tablespoon raw peanut butter 
• 1 teaspoon gluten free vanilla extract
• Sprinkling of carob or vegan choc flakes (optional)

Directions:

1. Place the frozen banana in a food processor, and pulse until it resembles frozen soft serve ice cream. (don't whizz it up so much it melts).
2. Add all the other ingredients, and whizz until fully combined. It's that simple! If you want it even thicker add an extra half tablespoon peanut butter).
3. Pour into a chilled glass, pop in a straw (or a spoon might be more appropriate really), sprinkle on a few carob or vegan chocolate flakes and serve. :)

To make it a thick and 'ice'creamy vanilla shake, leave out the cocoa powder and add an extra half teaspoon of vanilla extract. If you need to make it a tiny bit sweeter... a teaspoon agave nectar or sweetened vanilla almond/soy milk will do the trick!

I got super excited today, as the rock star of an actress, Dawn Olivieri, asked me on twitter if I knew how to make a vegan malt shake. I love that people are getting as excited as me over these recipes. So here goes... If you want a malted milk shake, use this recipe, omitting the peanut butter and using 1 1/2 tablespoons barley malt syrup or powder extract instead. This does contain gluten though... so it's not suitable for celiacs, or for people with a gluten allergy.... sorry! But celiacs can still enjoy shake without the malt.... it still tastes reallly really good! :)

Gym bunnies could also add a scoop of vegan/ gluten free protein powder for a yummy pre- or post- workout snack!

Chocolate Chip Pretzel Bit Oatmeal Peanut Butter Cookies

I know what your thinking... these little yummies can't possibly be vegan and gluten free, they sound too delicious!? Because even I think that, and I've baked them, (and sampled them). But they are... they really really are! (They are just as delicious as they sound too).

 

 

Ingredients

• 2 1/2 cups gluten free oats
• 1/4 cup gluten free flour
• 3/4 cup (smooth) peanut butter
• 2 tablespoons peanuts
• 1 ripe banana
• 1 teaspoon gluten free vanilla extract
• 2 tablespoons maple syrup
• 2 tablspoons unsweetened vanilla soy milk
• 1/2 cup vegan dark chocolate chips
• 1/4 cup vegan gluten free mini pretzels

Directions

1. Pre heat the oven to 350 degrees.
2. Pulse the peanuts in a food processor until they are small pieces, or put them im a zip lock and bash, and set aside.
3. Place the pretzels in a ziplock, bash into small pieces, and set aside.
4. Puree or mash the banana and place in a large bowl.
5. Add the peanut butter, soy milk, vanilla, and maple syrup to the banana and mix well.
6. Add the oats, and flour and stir through, until fully combined.
7. Add the choc chips, pretzel bits and peanuts and stir through the cookie mix.
8. Drop spoonfuls of dough onto an ungreased cookie sheet (I used an ice cream scoop), and bake for 12-15 mins or until golden.
9. These taste best if you let them cool slightly and serve warm, maybe even with ice cream for an extra treat, but they will stay fresh for a few days in a cookie jar!

Hot Chocolate Banana Breakfast Quinoa

Chocolate for breakfast? Oh yes, yes, yes! This is a really yummy alternative to oatmeal in the mornings, it gives you a quick chocolate fix too... and if you're like me I need atleast 3 chocolatey hits a day!

Ingredients

• 3/4 cup quinoa
• 1/4 cup gluten free oats
• 1 1/2 cups unsweetened vanilla soy/almond milk
• 1/2 cup water
• 1 banana
• 2 tbsps cocoa powder
• 1 tbsp raisins

Directions

1. Mash or puree the banana and set aside.
2. Put the quinoa, milk, and water in a saucepan, bring to boil, then turn down to a low heat and simmer for 15 mins.
3. Add the oats, and simmer for a further 10mins.
4. Stir in the raisins, cocoa powder and pureed banana until fully combined.
5. Spoon into a bowl, and serve warm. Yummy in your tummy!

This also tastes amazing with a tablespoon of almond or peanut butter stirred through... packs some extra protein in there aswell!  Perfect for a pre- or post- workout breakfast.

Fudgsicles

One of the best things about summer? Why, popsicles of course! And just because you're vegan and gluten free doesn't mean you can't indulge. Even if you aren't, you will still love these fudgsicles, they are super easy to make, and they are heaps healthier for you too! Bonus!

Ingredients

• 5 bananas
• 3 tablespoons cocoa powder
• 2 tablespoons peanut butter
• 1 teaspoon gluten free vanilla extract
• 1 tablespoon unsweetened vanilla soy milk

Directions

1. Peel and slice the bananas and freeze them in a ziplock bag for about an hour.
2. Place all the ingredients in a food processor, and blend until they are all combined, and a suitable texture to put in your popsicle mould. It should be soft but not too runny.
3. Spoon your chocolate banana mixture into the popsicle moulds, and freeze until set (mine took about 3 hours).
4. Enjoy... YUM! :)
    



Ice Cream Sandwich Cookies

Happy 4th July weekend conscious foodies! My roommate's family have invited us to a sort of 'potluck' cookout (complete with fireworks...of course!) to celebrate, and as gluten free, vegan options are often quite limited, I'm making these little bites of yumminess to take with us for dessert. If you're looking for yummy gluten free, vegan recipe ideas for 4th July, these Ice Cream Sandwich Cookies are most definitely for you.

Ingredients
For the cookies:

• 1/2 cup unsweetened applesauce
• 1 1/2 teaspoons chia seed meal
• 1 tablespoon cocoa powder
• 1 teaspoon gluten free baking powder
• 1 1/2 cups teff flour (this is actually gluten free, I discovered it a few months ago at the market, I used brown as I thought it gave the cookies a nicer color)
• 2/3 cup gluten free brown rice syrup
• 1 teaspoon gluten free vanilla extract
• 1 cup almond butter (I think the smooth kind works best in this recipe)

For the ice-cream:

• 3 large bananas (peeled, sliced & frozen)
• 3 tablespoons soy milk (unsweetened vanilla would taste really good, but normal works)
• 2 teaspoons gluten free vanilla extract

To make the ice cream filling chocolate flavor, add 2 tablespoons cocoa powder. Or, if you have an ice cream maker, you could make my coconut milk ice-cream.

Directions

1. Preheat the oven to 350 degrees, and line a really large (or 2 small) cookie sheet with baking parchment paper.
2. Stir the chia seed meal into the applesauce & set aside.
3. Sift together the cocoa powder, four, & baking powder.
4. In a small sauce-pan over a very low heat, gently warm the almond butter, as it softens add the syrup & vanilla extract. Take the pan off the heat & stir through.
5. Add the almond butter mixture to the dry ingredients and mix together until fully combined.
6. Roll out your cookie dough to the desired thickness, (I like mine quite thin.. a bit less than 1cm thick. You may have to adjust the cooking time) and cut into rectangles.
7. Arrange the dough on the cookie sheets, leaving a couple of inches between each one.
8. Bake in the oven for 7-10mins. Do not overbake, they should still be quite soft.
9. Let them cool, and harden slightly. If you're not assembling the sandwiches straight away you can freeze them in an air tight container or ziplock baggie, until you're ready.
10. Take the bananas out of the freezer and place in a blender or vitamix. Pulse a few times adding in the soy milk and vanilla extract as you do.
11. You can then either, if you like you're ice cream a more 'soft-servey' texture, make the sandwich cookies straight away, or you could re-freeze the ice-cream for a little while to let it firm up, like I did. I did however, sneak one 'soft-serve' style, because they looked too darn delicious!
12. I then, used a cookie cutter to get the ice cream in the same rectangle shape as the cookies, assembled it between two of them, and then used a spoon, to the neaten up the sides. Repeat with all the cookies.
13. Serve, and enjoy! YUM-my! :)

Berry French Toast

Continuing on my quest for yummy gluten free, vegan dishes for my favourite meal of the day.... breakfast/brunch! I really don't need to say much about my Berry French Toast, I'm going to let it do it's own talking. Enjoy :)

Ingredients
(serves 2)

• 4 slices of gluten free bread
• 2 very ripe bananas, mashed
• 1/2 cup unsweetened vanilla soy or almond milk
• 2 tablespoons almond butter
• 1 teaspoon cinnamon
• 1 1/2 teaspoons gluten free vanilla extract
• maple syrup (to serve)
• 2 handfuls fresh berries (to serve) - I like raspberries or blueberries for breakfast/brunch
• tiny bit of vegan spread, I used Earth Balance

Directions

1. Add the bananas, milk, almond butter, cinnamon, & vanilla extract together in a food processor, & pulse until fully combined. If the batter is too thick, you can add more milk. 
2. Pour the batter into a large dish & soak the slices of gluten free bread.
3. Heat a large non stick skillet, & add the vegan spread.
4. When the spread has melted, carefully (gluten free bread breaks up very easily) place the soaked bread in the skillet to cook.
5. When the bottom of the bread has turned a dark golden brown (not burnt, but the darker the bread is the less likely it will fall apart), flip it using a spatula.
6. Cook the 2nd side until just turning golden.
7. Plate up the french toast, drizzle with maple syrup, sprinkle with berries and serve warm. YUM :)

Fudgey Chocolate Chocolate Banana Brownies

Because every now and then a girl just needs some chocolate, and what better way is there to indulge your sweet tooth than doing it healthily. So yummy, decadent & so chocolately it needed to be said twice :)

Ingredients

• 1 cup banana
• 2/3 cup unsweetened apple sauce
• 2/3 cup medjool dates
• 2 tablespoons almond butter
• 1 cup agave nectar
• 1/2 cup brown rice flour
• 1/2 cup almond meal/flour
• 2 teaspoons gluten free vanilla extract
• 1/2 cup raw cocoa powder
• 1 teaspoon xanthan gum
• 1 teaspoon gluten free baking soda
• 1/4 teaspoon sea salt
• 3/4 cup vegan chocolate chips
• 3/4 cup vegan chocolate chips

Directions

1. Preheat the oven to 350 degrees, lightly grease a square or rectangular baking pan. I used Earth Balance Spread.
2. Mash the banana, set aside. Pulse the dates in a food processor a couple of times (or chop very finely), and set aside.
3. Sift the flour, almond meal, cocoa powder, baking soda, xanthan gum & salt together in a large mixing bowl.
4. Melt 1 of the 3/4 cups vegan chocolate chips in a heatproof bowl over a pan of boiling water. Add the agave nectar & vanilla extract, stir until fully combined.
5. Pour the melted chocolate mixture over the flour, & thoroughly mix it in.
6. In a different bowl stir the mashed banana, almond butter and processed dates into the apple sauce. Fold this mixture into the brownie batter.
7. Fold in the second 3/4 cup vegan chocolate chips through the brownie batter.
8. Spoon the brownie batter into the greased baking pan, and spread evenly.
9. Bake for about 35-40 minutes in the oven, turning them round half way through. The brownies are ready when a skewer dipped into the centre of the brownie mix comes out clean.
10. Let them cool at room temperature for a while then enjoy! :)

Banana-berry Frozen Yogurt

Oh-my-wow!

There's every chance you may possibly polish off a full tub of this creamy frozen yogurt one go, I know I've made a solid effort at doing so before now. This dessert truly is utterly yummy. The fact it is super healthy, and even easier to make only makes it more delicious too. In fact, it's so easy to make, the only equipment you need is a freezer! (A blender would help too, but this recipe can get by without one.)

Ingredients

• 2 ripe bananas  (the softer the better but not brown)
• 4 pots or 1 big pot berry flavoured vegan yogurt (I used banana/strawberry flavour)
• 1/2 cup strawberries

Directions

1. Peel & slice the bananas. Place them in a ziplock baggie, and put them & the small tubs of yogurt in the freezer for 2-3 hours.
2. Slice the strawberries into small chunks.
3. Take the banana out of the freezer transfer to a plastic container & mash with a fork (this is where the blender would come in very useful). The banana slices should still be soft enough to mash, but they may need to sit out on the side for a few minutes.
4. Empty the part-frozen yogurt pots into the container, & mash in with the bananas. (Again, a blender would be useful to do this).
5. Stir in the strawberry chunks.
6. Put the lid on the container, and put back in the freezer to harden.
7. Serve with a couple of whole fresh strawberries. Enjoy the yumminess! :)