Beet and Oat Pancakes

I paired the pancakes with chocolate covered apple slices, yogurt and raspberries.

I like finding creative ways of sneaking in more veggies in the foods I consume often and beets are awesome in so many ways. If you have a blender, these are so easy to make.

Pancake batter
🌱1.5 cup soy milk
🌱1 tbsp vinegar
🌱1 small red beet

🌱2 cups oat flour
🌱2 tbsp ground flax
🌱1 tbsp baking powder

Blend the first ingredients, then whisk in the rest and allow to rest for 10 minutes to thicken.

There’s no sugar because I always have my pancakes with fruit, yogurt or syrup that are sweet enough, but feel free to add some.

I used an ice cream spoon to scoop the batter and a tea spoon to flatten it a bit in the pan.

The beet will make the pancakes retain more moisture which I like and in other batches I’ve used apple sauce or banana to achieve that.


Polenta and Chanterelle Mushrooms

A childhood staple when we would visit the grandparents and pick these wild mushrooms straight from the forest. Easy to veganize and tweak too. These mushrooms have a unique taste and they are in season right now.

🌱2 cups polenta
🌱4 cups water (more water = a creamier polenta, but I like it dense myself)
🌱1 tsp salt

  1. Add everything to a pot and cook on medium heat while stirring.
  2. Once the water is absorbed and it starts to boil, lower the heat and put a lid on.
  3. Cook for 10-15 minutes or longer. The longer you cook it, the denser it will get with a nice crispy layer on the bottom.

🌱400g Chanterelle mushrooms
🌱500g Alpro plain soy yogurt, unsweetened
🌱5 big garlic cloves, chopped
🌱0.5 cup parsley, chopped
🌱0.5 tsp salt or more to taste

  1. Add the mushrooms (whole or chopped), garlic and salt into a pot and sautΓ© with a lid on until they soften and release liquid.
  2. Add the yogurt and parsley and bring to a boil and … done.

The thick polenta, the creamy flavourful sauce and the unique mushrooms are all irresistible to me. I like this dish so much.


Sourdough Pancakes

Ingredients for 2 pancakes
🌱100g whole wheat flour
🌱100g water
🌱1/4 tsp turmeric powder
🌱1 small spring onion, chopped
🌱2 small mushrooms, sliced
🌱salt to taste
🌱coconut oil for greasing the pan

  1. Feed the starter with the flour and water the evening before.
  2. In the morning, pour most of the starter in a separate bowl and mix in the onion, turmeric and salt.
  3. Brush the pan with coconut oil and pour half of the mixture while on medium heat.
  4. Press in half of the mushroom slices, then cook the other side.
  5. Repeat and enjoy!
Pancake made from white flour starter topped with dried black olives. White starter gets fluffier, but whole grain starter tastes better. Thanks to the olives, this tastes insane.

Poppy Seed Pancakes

These pancakes were unique and delicious, a good post run meal with the protein from the chickpeas.

🌱1 cup soy milk
🌱1 tbsp apple cider vinegar
🌱1/2 cup apple sauce
🌱2/3 cup chickpea flour, sifted
🌱2/3 cup oat flour or more for even thicker batter and pancakes
🌱1 tbsp baking powder
🌱1/4 cup poppy seeds

  1. Mix the milk and vinegar and allow to rest for 5-10 minutes.
  2. Add the rest, mix well and rest for another 10-15 minutes to thicken.
  3. I used an ice cream scoop for the batter which makes for about 12-13 pancakes.
  4. Don’t forget your favorite syrup. I used molasses. Enjoy!
Dessert Special Ocasion

Coconut Shortbread Cookies

They’re sweet, delicious, gluten free and easy to make. You basically need only 3 ingredients: flour, fat and sugar and no raising agent. That’s what shortbread cookies are, a simple dough that doesn’t develop the gluten, so they’re perfect for gluten free flours. And who doesn’t like that biscuit texture?

πŸ₯₯2 cups oat flour
πŸ₯₯1/2 cup raw sugar
πŸ₯₯1/2 cup coconut butter, warmed up
πŸ₯₯1/2 cup + 1 tbsp coconut cream (the thick part from canned full fat coconut milk)
πŸ₯₯1/2 tsp salt

πŸ₯₯1/2 cup coconut butter or cream to decorate (optional)

They go well with tea, coffee or on top of an oatmeal bowl is my preferred way.
  1. Preheat the oven at 160Β°C / 325Β°F.
  2. Mix the dry ingredients into a bowl. Fold in the rest with your hands. The texture should be crumbly, but the dough should clump when pressed together.
  3. Spread the dough in batches on top of parchment paper switching between pressing with your hands and using an oiled rolling pin.
  4. Regularly fix and patch the edges by pressing them until you get the desired even thickness (under 1cm or 1/2in). Cut the cookies.
  5. Bake for 15 minutes and turn the tray halfway in.
  6. Decorate with coconut butter/cream or icing sugar. They are delicious plain too.
  7. Enjoy with coffee, tea or on top of an oatmeal bowl.

*You can replace the coconut butter and cream with another butter, but you might need more or less depending on how runny it is. Experiment.

*The dough is delicious raw and it can be used as base for raw homemade muesli bars or energy balls.

*They can last a long time in a paper towel lined container in the cupboard. I’ve had some sitting for a month and they were still good, but the longer they sit, the softer they become. I’ve stored this batch in the fridge for a week.