#vegan foodporn
Baked a simple vegan glutenfree banana bread with cheap ingredients and it turned out so good!
- 3 mashed bananas
- 4 tbsp oil of choice
- 2 tbsp maple syrup
- 1,5 cups oatflour
- 1 cup buckwheat flour
- baking powder, cinnamon & vanilla
- chia or flaxseed egg (2 tbsp seeds + 6 tbsp water soaked for around 5 min.)
First mix all wet ingredients in a bowl and add all ingredients that are left. You might have to add some water as well but the batter should still be thick. Bake on ~180°C for around 40min until a toothpick comes out clean. Let cool down before cutting :)
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Lemon poppy seed cake
Following the recipe of Bianca Zapatka ☺️
Porridge with banana, strawberries, cashew butter and dark chocolate ❤️
Ingredients:
- 50g rolled oats
- 200ml oat milk
- 1 tbsp Erythrit
- a few flave drops
Vegan funfetti cupcakes
Recipe is from noracooks.com
Chia pudding with cherries, almond butter, dark chocolate and golden oreos
Recipe:
- 30g chia seeds
- 150g soy yogurt
- 100g oat milk
- 4 tbsp Erythrit
➛ Put all ingredients into a bowl, stirr well and refrigerate overnight
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.
No bake vegan biscoff cheesecake
Recipe:
- 2 apples
- 100ml water
- ½ tsp agar-agar
- 1tbsp agave syrup
- 300g biscoff cookies (+ 8 for decorating)
- 120g margarine
- 200ml whipped cream (Schlagfix)
- 300g cream cheese (Simply V)
- 200g Skyr (Alpro)
- 200g biscoff spread
- 50g sugar
➡️ Peel and cut the apples into small pieces. Place them in a pot, add agave syrup and water and let cook over medium heat for 5 minutes. Add agar-agar and let cook for another 5 minutes. Place the mixture in a bowl and let cool completely.
To make the biscuit base, crush the biscoff cookies in a blender. Add melted margarine and combine. Press them in a spring form (26cm) lined with parchment paper. Put in the fridge.
After the apples have thickened up, pour them over the base, spread even and put back in the fridge.
For the cream filling, prepare the whipped cream with a hand mixer. Then add cream cheese, biscoff spread and sugar and combine. Pour over the base and refrigerate for a few hours.
For decoration I melted some biscoff spread and sprinkled it over the cake using a spoon.
Vegan biscoff cupcakes
Sweet potato brownies
Recipe:
- 330g sweet potato puree
- 2 ripe bananas (mashed)
- 100g oat flour
- 50g almond flour
- 4 tbsp cacao powder
- 100g apple sauce
- 1 tbsp coconut oil
- 50g date syrup (or maple syrup)
- 1,5 tsp baking powder
- pinch of salt
➡️ To make the sweet potato puree, peel and cut 1 sweet potato into chunks. Cook them in water for 20 minutes. Rinse and let cool. Place them in a blender or food processor and blend until smooth.
Preheat oven to 180°C upper/lower heat.
Combine all ingredients in a bowl. Grease a baking dish (21 x 21cm) with oil (I used coconut oil), pour in the batter, and spread into an even layer using a spatula.
Bake for 40 minutes.
Healthy chocolate cake
You can find the recipe on my instagram page
Healthy apple peanut oat bars with peanut butter sauce
No bake Speculoos cake with vegan cream cheese ☃️
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.
