#vegan breakfast
Vegan lunch at Nude Food
We had the holy moly and farmers delight bowl and a snickers slice which was absolutely delicious
If you happen to be in Augsburg you can get 10% off your order (in store or to-go) with code “Vanessa10”
(not for online payments, only in store)
Fluffy pancakes with raspberries, chocolate spread and maple syrup
Recipe (5-6 pancakes):
- 80g wheat flour
- 2 tbsp Erythrit
- 2 tsp baking powder
- pinch of salt
- 120g plantbased milk
➡️ In a bowl, combine all ingredients with a whisk, but don’t overmix. Set aside for 5 minutes.
In the meantime heat a pan over medium heat and grease with a bit of coconut oil.
When hot, pour in about 2 tbsp of batter for each pancake. Flip over once the surface gets bubbly and let cook for 1 more minute.
Chocolate porridge with plantbased skyr, raspberries and Oreo cookies ❤️
Ingredients:
- 50g rolled oats
- 200ml oat milk
- 1 tbsp Erythrit
- 1 tbsp cocoa powder
- maple syrup as much as you like
Vanilla protein waffles with stracciatella yogurt (made with luve), strawberries, dark chocolate and chocolate sauce (biovegan)
Ingredients (4 waffles):
- 110g oat flour
- 40g vanilla protein powder
- 175g plantbased milk
- 125g sparkling mineral water
- 1 tsp baking powder
Apple fritter pancakes
With chocolate spread, maple syrup and more apple
Recipe:
- 100g oat flour (finely blended rolled oats)
- 175g oat milk (or other plantbased milk)
- 75g apple sauce
- 1 tsp cinnamon
- 1 tsp baking powder
- 4-5 vanilla flave drops
- 1 big apple
➡️ Combine all ingredients (except the apple) in a bowl with a whisk.
Peel the apple, cut it into thin slices and remove the core.
Place a non-stick pan over medium-high heat and add a little bit of coconut oil. Once hot, pour 1-2 tbsp of the dough into the pan, press in an apple slice and coat with a little more dough. Cook for 1-2 minutes per side.
Chocolate protein pancakes
With chocolate spread, banana, currants and peanut butter
Ingredients (12 pancakes / 2 portions):
- 50g spelt flour
- 25g almond flour
- 25g chocolate protein powder
- ½ smashed banana (save the other half for decorating)
- 1tsp baking powder
- 1 tsp baking soda
- 200g oat milk
- 50g sparkling mineral water
Chocolate banana french toast roll-ups
Recipe:
Cut up the edges of each slice of toast. Then flatten using a rolling pin. Spread your favorite vegan chocolate spread, put a sliced banana on top and roll them up into a wrap. Slightly dip them in plantbased milk and roast them in a pan until they are golden brown. Then coat them with a sugar cinnamon mix.
Peanut butter protein smoothie bowl, topped with cherries, granola and peanut butter
Ingredients:
- 2,5 frozen bananas
- 20g protein powder (I used nutritionplus.de 3k protein vanilla)
- 150ml oat milk
- 1-2 tsp peanut butter
Healthy apple peanut oat bars with peanut butter sauce
Gingerbread porridge with coconut whipped cream, speculoos spread and pear
Ingredients:
- 200ml oat milk
- 50g rolled oats
- 1 tbsp cocoa powder
- 1 tsp gingerbread spice
- 1 mashed banana
Pumpkin apple pancakes with maple syrup and cinnamon
Recipe (8 pancakes) :
- 100g hokkaido pumpkin
- 75g spelt flour
- 1 tsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla paste (optional)
- 75ml oat milk
- 50ml sparkling mineral water
- 1 big apple
Cut pumpkin into pieces and cook for 10 minutes. Drain and let cool a bit.
Meanwhile combine flour and baking powder in a bowl.
Purée the pumpkin together with maple syrup and vanilla paste and add it to the flour. Add oat milk and water and whisk until smooth.
Cut apple into slices and remove the core.
Heat some coconut oil in a pan over medium-high heat. Add 2 tablespoon portions of the batter to the pan and put 1 apple slice onto each pancake, press down a little. Cook for 1 minute on each side.
Oatmeal pancakes with chocolate spread, soy yogurt and blueberries
Homemade toasted spelt bread with cashew butter, strawberries and banana
Cinnamon almond butter nicecream, with blackberries, figs and @coconutmerchant coconut syrup (it would be fair to say I have become slightly obsessed with this stuff!). It’s that time of year that I pretend to like figs because they look so damn beautiful in everyone’s photos! Since starting this Instagram, I have started fallen in love with lots of foods that I used to dislike, like pineapple, peaches and all the leafy greens. But there are still a small number of things like figs and papaya that just weird me out!
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Cacao and coconut milk chia pudding (which I decided to blend because I don’t really like the texture of chia pudding at all! ), topped with @coyo_uk coconut yoghurt, raw cacao covered hazelnuts and pumpkin seeds, and raspberry sorbet
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Rose water nicecream, with raw chocolate This was the first time I’ve used rose water in nicecream, and it tasted like Turkish delight; so good!!
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BRUNCH RECIPES | Vegan, Gluten-Free & Healthy!
