These pancakes were unique and delicious, a good post run meal with the protein from the chickpeas.
Ingredients 🌱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
Mix the milk and vinegar and allow to rest for 5-10 minutes.
Add the rest, mix well and rest for another 10-15 minutes to thicken.
I used an ice cream scoop for the batter which makes for about 12-13 pancakes.
Don’t forget your favorite syrup. I used molasses. Enjoy!
Power balls are my go-to pre run nutrition, so I keep experimenting with the flavors. It’s good to use something else than dates for a change. Give them a try.
Ingredients 🌱250g apricot paste 🌱2 cups amaranth pops 🌱1 cup corn flakes 🌱1 drop peppermint extract
You can make apricot paste from dried apricots in a food processor and then mix and massage everything by hand.
Don’t add more than a drop of peppermint, it will be too overpowering.
This batch makes about 18 balls 2 tbsp in size. Store in the freezer.
This rhubarb pie is delicious, simple and gluten free with lots of whole foods and fiber rich ingredients. Too bad that rhubarb season is over, but you might still find some in the frozen section. I know I’ll look until is back in season.
Rhubarb layer 🌱1 rhubarb jam batch* 🌱4 tbsp starch 🌱4 tbsp water
Crust 🌱2 cups quick oats 🌱1 cup date paste/processed dates 🌱1/2 cup coconut flakes 🌱2 tbsp nut butter 🌱1 banana
Preheat the oven to 180°C/350°F.
Mix the starch and water and add them to the jam while still on the stove. Cook for a few minutes until it starts to thicken.
Mix all the crust ingredients and spread and press the mixture into a baking dish.
Pour the jam and bake for 25 minutes.
Allow to completely cool. It will thicken even more in the fridge.
If you double the crust recipe, you can make a crumble pie, as you see in the last photos. Just make small clumps and sprinkle them on top for extra goodness.
*Rhubarb Jam Ingredients 🌱450g rhubarb 🌱1 jar/360g pure apple sauce 🌱1 cup water
Chop the rhubarb in 2cm/1in pieces.
Add it to a pot together with the water and simmer while stirring until half of the rhubarb dissolves. You could go on, but it will start sticking to the pot.
Mix in the apple sauce and remove from heat after 1-2 minutes.
Use an immersion blender for an even texture if you wish. I like it both ways.
Jams can be stored for months in sterilized jars. I sterilize mine in the oven and the caps in hot water. Then I pour the hot content in the hot jars and seal the caps. You can use this method for anything.
Most of my meals are even simpler than this, but I like to get a bit creative with the sweet meal of day. This makes for a delicious meal prep breakfast or a comforting dinner and it only has 5 ingredients! You can even skip the baking part if you’re tight on time.
Ingredients:
2 large sweet potatoes, steamed
2 cups cooked chickpeas
1 big apple, sliced
a handful of raisins
1 tbsp cinnamon
date syrup/liquid sweetener (optional)
Instructions:
Preheat the oven at 180 C/350 F.
In a bowl, mash the potatoes and chickpeas (the chickpeas can be left whole if desired) and mix in the cinnamon.
Spread the mixture in a baking dish. Arrange the apple slices and raisins on top and sprinkle some cinnamon.
Bake for 20 minutes or until the apple gets soft.
Set aside to cool and top with some liquid sweetener afterwards (optional).
Look at those creamy baked oats! It makes for a great meal prepped breakfast, just double or triple the ingredients and split them into pack away containers. Me and my husband enjoyed ours outdoors after a nice walk in the forest. They were light and delicious, but also full of protein.
Ingredients:
2 cups cooked chickpeas
1 cup oat flakes
2 bananas
2 tbsp flax meal
1 tsp cinnamon
4 cups water/plant milk (I used water)
2 handfuls of cherries
Instructions:
Preheat the oven at 180 C/350 F.
Mash the chickpeas (optional, I didn’t) for extra creaminess and chop 1.5 bananas.
In a bowl, add the hot water/milk, oats, chickpeas, chopped banana, flax, cinnamon and 3/4 cherries, then mix and set aside to thicken for 10 minutes.
Pour the mixture into one or two baking containers and top with the remaining banana and cherries.
Bake for 15-20 minutes or until the top looks cooked.
Set aside for 30 minutes to cool and thicken even more.
Notes:
Cherries can be substituted with any fruit you have available. I would bake my next batch with frozen raspberries.
You certainly don’t need to bake this. While baking will offer a more beautiful appearance and nicer texture, the microwave or stove top will also suffice when in a hurry.
Experiment with the toppings: nuts and seeds are perfect for a bit of a crunch.
Let’s connect. Tag me on Instagram @movemore.eatmore and use #movemoreeatmore if you’re trying out this recipe.
