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Cinnamon and Cardamon Bread and Butter Pudding (vegan)

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Cinnamon and Cardamon Bread and Butter Pudding (vegan)

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 FloFlo|Healthy Recipes on Instagram: "🍎5 ingredients apple oat bars. You won’t need to buy expensive oat bars when you see how easy is to make these👌🏼⬇️ recipe in 🇮🇹🇬🇧🇪🇸👇🏼Reasons to love this recipe:✅ 5 ingredients only✅ naturally sweetened✅ perfect snack on the go✅ easy to make✅ cosy recipe, perfect for the season Ingredients for 6-7 bars:160g oats (2 cups)60g walnuts (3/4 cup)130g raisins (1/2 cup)2 apples1 tbsp cinnamon Instructions:Add all the ingredients to a food processor and blitz. (I haven’t blitz much in the food processor, just enough to mix the ingredients together to form the consistency you see in the video. You still want all the ingredients to have a bit of their shapes, but also blitzed enough that are well mixed. If you are unsure I would advice to pulse rather than blitz)Add the mixture into a baking tin (I have used a 23cm x 13cm, 9inch tin*) and squish well, you want to the oat to be 2 cm high.Bake at 180C for 20-25 minsOnce ready, remove from the tin and let it cool down completely on a baking rack. Cut into slices and enjoy* I have used @nadiyajhussain tin, love it!! Nothing stick to it!👌🏼👌🏼No baking paper was required 💫

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 FloFlo|Healthy Recipes on Instagram: "🍎5 ingredients apple oat bars. You won’t need to buy expensive oat bars when you see how easy is to make these👌🏼⬇️ recipe in 🇮🇹🇬🇧🇪🇸👇🏼

Reasons to love this recipe:
✅ 5 ingredients only
✅ naturally sweetened
✅ perfect snack on the go
✅ easy to make
✅ cosy recipe, perfect for the season 

Ingredients for 6-7 bars:

160g oats (2 cups)
60g walnuts (3/4 cup)
130g raisins (1/2 cup)
2 apples
1 tbsp cinnamon 

Instructions:
Add all the ingredients to a food processor and blitz. (I haven’t blitz much in the food processor, just enough to mix the ingredients together to form the consistency you see in the video. You still want all the ingredients to have a bit of their shapes, but also blitzed enough that are well mixed. If you are unsure I would advice to pulse rather than blitz)

Add the mixture into a baking tin (I have used a 23cm x 13cm, 9inch tin*) and squish well, you want to the oat to be 2 cm high.
Bake at 180C for 20-25 mins

Once ready, remove from the tin and let it cool down completely on a baking rack. 

Cut into slices and enjoy
* I have used @nadiyajhussain tin, love it!! Nothing stick to it!👌🏼👌🏼No baking paper was required 💫

🇮🇹 Ingredienti per 6-7 barrette: 160g avena 60g noci 130g uvetta 2 mele 1 cucchiaio di cannella Istruzioni: Aggiungi tutti gli ingredienti in un robot da cucina e frulla. Versate il composto in una teglia e schiacciate bene, volete che l'avena sia alta 2 cm. Infornare a 180°C per 20-25 minuti Una volta pronto, toglietelo dallo stampo e fatelo raffreddare completamente su una gratella. Tagliate a fette e gustate

🇪🇸 Ingredientes para 6-7 barritas: 160 avena 60 nueces 130 pasas 2 manzanas 1 cucharada de canela Instrucciones: Agrega todos los ingredientes a un procesador de alimentos y tritura. Agrega la mezcla en un molde para horno y aplasta bien, quieres que la avena tenga 2 cm de alto. Hornear a 180C durante 20-25 minutos. Una vez listo, desmoldar y dejar enfriar completamente sobre una rejilla para horno."

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44K likes, 408 comments - healthy_floflo on November 25, 2023: "🍎5 ingredients apple oat bars. You won’t need to buy expensive oat bars when you see how eas..."

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1 star

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5 star

78 ratings Rate

Ingredients

250g (8oz) porridge oats

50g (2oz) dried apple

150g (5oz) dates, pitted

300g (10oz) carrots, grated

2 oranges, zested and juiced

1 tsp grated ginger

50g (2oz) maple syrup

1 tsp mixed spice

50g (2oz) desiccated coconut

handful chopped pecans, to decorate

2 tbsp dried cranberries, to decorate (optional)

few sprigs mint, to decorate (optional)

For the frosting

50g (2oz) maple syrup

200g (7oz) cashews, soaked overnight in cold water

1 tbsp coconut oil

1 lemon, juiced

pinch salt

Each serving contains

1180kj
Energy

282kcal 14%

Fat
15g 21%

Saturates
5g 25%

Sugars
15g 17%

Salt
0.1g 2%

of the reference intake
Carbohydrate 33.8g Protein 6.1g Fibre 3.4g

Method

1. Put the oats in a food processor and blitz until finely ground. Add the dried apple, dates, half the grated carrot, the orange zest and juice, grated ginger, maple syrup, mixed spice and desiccated coconut. Blitz to a paste, adding a splash of water if needed. Stir in the remaining carrot.

2. Spoon the cake mixture into a 20cm (8in) square cake tin lined with nonstick baking paper. To make the frosting, drain the cashews, then blitz in a food processor with all the other ingredients for several minutes until creamy.

3. Spread the frosting over the cake then scatter over the pecans - and cranberries and mint sprigs, if using. Cover with clingfilm and chill in the fridge overnight.

4. Remove the carrot cake from the tin and cut into 12 even-sized pieces.

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Vegan Carrot Cake Recipe | Tesco Real Food

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Indulge your sweet tooth with this delicious raw and sugar free vegan carrot cake recipe. Find loads of tasty vegan recipes online at Tesco Real Food now.

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A sweet, spicy, and healthy curry to warm those chilly evenings with enough balanced macros to keep you satiated; however, with such a depth of flavours, there’s no promise that you won’t be back for a second bowl!

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These Crispy Chickpea Corn Patties are served with a crunchy basil slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners!

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Coconut Vanilla Flapjack (Vegan GF) - Nourishing Amy

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Chewy and buttery vegan flapjack with lots of coconut and sweet vanilla flavours. These are easy and quick to make and are delicious served warm or cold as a snack or dessert – plus they are naturally gluten-free and require only 8 ingredients. There is always a time and a place for flapjack, especially for […]

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Carrots
Sweet potato
Onions
Cabbage
Broccoli
Celeriac
Oil
Herbs - thyme

Seasoning

Penne pasta

Tinned toms
Garlic

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This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This cheesy, healthy, baked vegan pasta recipe is so easy to make and packed full of tasty, nutritious ingredients. It's loaded with roasted veggies, gooey vegan cheese, and paired with a rich tomato sauce - it's a meal that the whole family will enjoy!
Baked ziti (or if you like penne better than ziti - baked penne pasta) is traditionally made with white pasta and loaded with cheese, sometimes meat, and very few vegetables - which makes it refined carb heaven, but not that great for you.

But why can't a pasta bake be healthy too? My healthy Italian pasta bake is comforting, homey, amazingly flavorful, but so good for you that you could literally eat it every day - completely guilt-free. This is one of my favorite vegan recipes to prepare for my non-vegan friends and family because they absolutely love it, and don't even know it's vegan!

Latest Recipe Video!

The first time I made this my husband LOVED it - he said it was hearty and couldn't believe it was vegan too! This dish was inspired by a recipe I found from Giada De Laurentis - which is more like a traditional meatless baked ziti.

With a few simple swaps, my vegan baked ziti recipe is healthier and doesn't skimp on any of the flavors from the original!

👩🏽‍🍳 Why This Recipe Works

Vegan and Dairy-Free Pasta Bake

Cheesy Without Cheese

High in Fiber

Low in Calories

Low in Fat

Perfect for the entire family!

Simple to Make

Great for meal prep, tastes even better the next day!

Best baked vegan pasta ever!

🥘 Ingredients

See the recipe card for complete measurements and instructions for this veggie baked ziti. You can also find all of the ingredients at your local grocery store.

Pasta: I used whole wheat pasta for added whole grains, but you can use any kind of pasta you like! Whole wheat, chickpea pasta, lentil pasta, or quinoa pasta would all taste great in this dairy free pasta bake. Follow the package directions and make sure to cook the pasta al dente.

Fresh Veggies: I chose zucchini, cremini mushrooms, onions, red bell pepper, and peas, but this dish is so versatile you can add any combination of vegetables you like!

Seasoning and Herbs: fresh basil, Italian seasoning, red pepper flakes

Vegan Cheese: I used vegan mozzarella, but you could use vegan parmesan cheese or any dairy-free cheese you like. You can also nutritional yeast if you don't want to use vegan cheese.

Sauce: Use your favorite store-bought marinara sauce to save time! Just make sure it has no added sugar.

📖 Variations

Change Up The Veggies: You can use any veggies you have on hand in this vegan pasta bake recipe! Try a combination of your favorite vegetables - other types of squashes, broccoli, cauliflower, brussels sprouts, carrots, parsnips, asparagus, spinach, or artichokes would all work well in this easy pasta bake!

Gluten Free Vegan Pasta Casserole: Use your favorite gluten-free pasta instead of the whole wheat pasta to make this baked vegan pasta gluten-free! I like using a lentil or chickpea pasta to increase the protein in this dish. If you use a lentil/chickpea pasta, you want to cook it for half the time listed on the package (so if it calls for 9 minutes of cooking time, you want to cook it for about 5 minutes before mixing it with the veggies/sauce/cheese and baking it).

Vegetarian Baked Ziti: You can easily make this pasta bake vegetarian by using ziti pasta instead of penne, and use regular mozzarella instead of the vegan mozzarella!

🔪 How To Make Baked Vegan Pasta

Step 1: Chop all the veggies and preheat your oven to 450 degrees.

Step 2: On a baking sheet (or in a casserole dish/large pan), toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Step 3: Bring a large pot of salted water to a boil over high heat. Add the pasta, reduce to medium heat and cook for about 6 minutes. Don't overcook your pasta! It will cook a second time in the oven, so you want to make sure the inside is still hard. Drain and set aside.

Step 4: Once the veggies are done toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. If you used a large casserole dish/pan to roast the veggies in, you can add the cooked pasta into that pan to mix the whole thing together (that's what I'd recommend!). Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Step 5: Top the pasta with the remaining cheese (about 1/3 cup). The cheese turns this recipe into a super creamy vegan pasta bake!

Step 6: Bake until the top is golden and the cheese melts for about 25 minutes. Let it sit for 5-10 minutes before serving. I love how gooey and bubbly the vegan cheese gets once it's all melted! The veggies are perfectly cooked, and the whole wheat pasta gives the dish a great nutty quality. It's a filling and balanced meal. If you'd like to add more protein, you can use lentil pasta.

❓Recipe FAQs

What makes vegan baked pasta healthy?

These simple healthy swaps make this baked penne pasta decadent, and luxurious, but one serving has only 350 calories and 8.5 grams of fat! Here's how to make baked penne pasta healthy:
Use whole-wheat penne pasta, lentil pasta, or chickpea pasta for whole grain, high fiber alternative to white pasta.
Tons of veggies: A mix of squashes, mushrooms, and peppers adds fiber and antioxidants to this dish. You can even add 4 cups of chopped baby spinach to your marinara sauce before mixing it with the pasta to sneak in some extra greens if you like!
Less Butter and Oil: 1.5 tbsp is all you need for flavor and a nice caramelized quality to the veggies
Less Cheese/Vegan Cheese: Eating healthy and vegan doesn't mean you have to go without cheese - and is it even a pasta bake without it?! Using 1.5 cups of vegan cheese is plenty and you still get that gooey, melted cheese crust on top!

How Do you serve vegan baked pasta?

This vegan ziti is so hearty and satisfying you could just serve it all on its own! Feel free to top with lemon juice, or a drizzle of balsamic vinegar, a sprinkle of black pepper, and fresh basil. For a slightly bigger meal, serve with a simple green salad and garlic bread!

How do you store baked vegan pasta?

Refrigerator: Allow the leftover pasta bake to cool completely. You can cover the baking dish with plastic wrap or aluminum foil, or transfer it to an airtight container. The pasta will keep in the refrigerator for 3-4 days.

Freezer: Transfer the veggie pasta bake to a freezer-safe container. Write the contents and the date on the package. Keep in the freezer for up to 3 months.

Reheat: Place the pasta bake in a baking dish, and bake in the oven for 20-30 minutes at 450 F.

💭 Expert Tips

Make sure to use a large, deep casserole dish for baking so that you can fit everything into one dish!

To save on cleanup, roast the veggies in the dish you're going to bake the pasta in.

You can make this ahead of time - follow the steps to step 5 in the recipe, then cover and keep in the fridge until ready to cook later that day.

Leftovers should be kept in an airtight container in the fridge - they will last for up to 4 days and gently reheated in the microwave or oven. You can also freeze this recipe in an airtight container - it will keep for up to 3 months! To reheat from frozen, defrost in the microwave on low and then heat in the oven on 350 until warmed through.

Don't overcook your pasta. I recommend cooking it 50-60% of the time recommended on the package. It should still be a little hard inside when you drain it, and it will continue to cook while it's in the oven.

🍝 More Healthy Pasta Dishes!

📋 Recipe Card

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Baked Vegan Pasta With Roasted Vegetables

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This cheesy, healthy, baked vegan pasta recipe is so easy to make and packed full of tasty, nutritious ingredients. It's loaded with roasted veggies,

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 Fraser Fitzgerald | Plant-Based Chef on Instagram: "RECIPE👇🏻 NEXT LEVEL BEET BURGS 🍔 

These beauties are high in protein, flavour and can be cooked in the oven or on the grill. Perfect all year long! You can even add the patties to a bowl instead of a bun.

In my family, these are iconic - we used to make them with goat cheese but a plant based feta works great!

Follow me @frasercooks , the worlds nicest chef for more easy, delicious and comforting plant based recipes 

Ingredients 
3 cups grated raw beetroots (approx. 4-5 beets)
1 1/2 cups rolled oats 
1 small onion
1 brick of vegan feta or extra firm tofu
2 cloves garlic, minced
2 tbsp cold-pressed olive oil
1 can of black beans, rinsed and drained
1 handful fresh basil
Salt/pepper

Method 
1. Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. 

2. Add olive oil, black beans and rolled oats and mix everything well. Add feta or tofu, basil, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). 

3. Try shaping a patty with your hands. If the mixture is too loose, add some more oats. Form 6-8 patties with your hands. Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil, fry until golden on both sides. Serve with grilled sourdough buns and toppings of your choice.

Follow me at @frasercooks for more recipes and things"

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5,345 likes, 100 comments - frasercooks on January 25, 2024: "RECIPE👇🏻 NEXT LEVEL BEET BURGS 🍔 

These beauties are high in protein, flavour and can b..."

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Tender, fluffy, not-too-sweet, & delicious: that's exactly what these vegan peanut butter banana oat muffins are all about! They are also oil-free, gluten-free, and made in one bowl. Only 149 calories each, too.

Muffins: The Any Season Snack or Breakfast

Summer may not seem like muffin-making season. I beg to differ. It's always a great time to bake a batch of muffins, including, sunny, humid, 90-degree days in June.

Muffins are perfect for quick, easy, & nutritious breakfasts in a flash, packing into bag lunches (for camp, a sunny day at the beach, or a day hike), and grabbing for a quick snack or pre-workout gnosh.

Moreover, many muffins are quick and easy to make with items I already have on hand, for little expense (I come close to fainting when I spy $3.00 muffins in coffee shop cases-make that a double espresso, stat!).

For an exemplary version of easy, whole, grab & go anytime muffins, I offer my recipe for Vegan Peanut Butter Banana Oat Muffins.

Virtues of These Muffins

Vegan (no egg, no dairy)

Gluten-free

Oil-free

100% oats

Made in 1 bowl

Made with pantry ingredients

Low in sugar

149 calories each

Ingredients to Make the Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Ripe bananas, with plenty of brown on the peels, are key to the success of the recipe. The starch in bananas breaks down into sugar as the bananas ripen, making them soft, squishy, and sweet.
Note that the complete directions are also in the recipe card below.
In addition to bananas, you will need the following:

Step by Step Directions

Step 1: Prep the Muffin Tin & Preheat the Oven

Preheat your oven oven to 325F (160C). These muffins bake at a lower temperature that many traditional muffins to ensure even baking in the absence of eggs and gluten. Line all 12 cups of a standard size muffin tin with paper or foil liners.

Step 2: Grind a Portion of the Oats.

Three cups of rolled oats are used in the recipe (all of the ingredient amounts are in the recipe card below). Since these are muffins, not baked oatmeal cups, begin by grinding 1 and 3/4 cups of the oats into a fine flour. You can use either a food processor or high speed blender for this quick task.

Step 3: Whisk the Wet Ingredients

Grab a big mixing bowl (you will only need one!) and whisk together all of the wet ingredients-the mashed bananas, nondairy milk, coconut sugar, peanut butter, flaxseed meal, and vanilla-until blended and smooth.

Step 4: Add the Dry Ingredients

Add the oat flour, remaining rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until completely blended.

Step 5: Portion into Muffin Cups

Divide the batter equally between the prepared muffin cups. I like to sprinkle a few extra rolled oats on top, but it is entirely optional.

Step 6: Bake!

Bake the muffins in the preheated oven for 23 to 27 minutes until golden brown and risen. These muffins do not get peaks, but they will develop fluffy, golden tops.

Let the muffins cool in the muffin tin for 5 minutes and then remove and cool completely an a cooling rack.

These pretty muffins are ready for snacking and packing!

Storage for the Muffins

The muffins store well, so make a double batch if you have a surplus of bananas! Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 3 months.

Happy baking!

More Muffin Tin Oat Recipes to Love:

Chocolate Almond Flour Oat Muffins (vegan, oil-free, GF)

Vegan Oat Blender Muffins {gluten-free, oil-free}

Vegan Chocolate Oat Mini Muffins {oil-free, gluten-free}

3-Ingredient Vegan Oat Muffins {gluten-free, oil-free, sugar-free}

Pumpkin Oat Blender Muffins {vegan, gluten-free, oil-free}

Pumpkin Latte Mini Muffins {vegan, oil-free, flourless}

Vegan Blueberry Oat Mug Muffin {gluten-free, oil-free}

Oat and Almond Blueberry Muffins {vegan, oil-free, flourless}

Ingredients

3 cups (300 g) rolled oats, certified GF as needed

1 and 1/4 (310 mL) cups mashed, very ripe bananas

1 cup (250 mL) nondairy milk

1/4 cup (48 g) coconut sugar

1/4 cup (64 g) smooth natural peanut butter (see notes for options)

2 tablespoons (26 g) flaxseed meal

1 teaspoon vanilla extract

1 and 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

Optional: a few rolled oats for sprinkling on top

Instructions

1. Preheat oven to 325F (160C). Line the cups of a standard size muffin tin with paper or foil liners.

2. In a food processor or high-speed blender, grind 1 and 3/4 cups (175 g) of the oats into a very fine flour.

3. In a large mixing bowl, whisk the bananas, milk, coconut sugar, peanut butter, flaxseed meal and vanilla until blended. Add the oat flour, remaining 1 and 1/4 cups (125 g) rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until completely blended.

4. Divide the batter equally between the prepared muffin cups. If desired sprinkle the tops with a few extra rolled oats.

5. Bake in the preheated oven for 23 to 27 minutes until golden brown and risen. Let cool in the muffin tin for 5 minutes. Remove muffins and cool completely an a cooling rack.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 3 months.

Use Ready-to-Use Oat Flour: If you like, you can skip the step for grinding the rolled oats and use ready-to-use oat flour instead. You will need 175 grams of oat flour, which is 1 and 1/2 cups (180 g), less 2 teaspoons (5 g).

Use Other Nut or Seed Butters: An equal amount of just about any other smooth, runny nut or seed butter can be used in place of the peanut butter (check out my almond butter, pepita butter, and sunflower seed butter recipes).

Sugar Options: An equal amount of brown sugar, natural cane sugar, or granular measure for measure sugar replacement (e.g., monkfruit/xylitol blend) can be used in place of the coconut sugar.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Vegan Peanut Butter Banana Oat Muffins (oil-free, gluten-free)

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Tender, fluffy, not-too-sweet, & delicious: that's exactly what these vegan peanut butter banana oat muffins are all about! They are also oil-free, gluten-free, & made in one bowl. Only 149 calories.

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4 Ingredient Vegan Oat Ice Cream (no cashews, no coconut)

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Creamy 4-ingredient vegan oat ice cream, made with no cashews and no coconut! Make it with or without an ice cream machine. #nochurn #veganicecream #nocashews #nutfree #wfpb #sunflowerseeds

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Banana Pancakes with Blueberries & Maple Syrup

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It doesn’t have to be Sunday to make breakfast super special!

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 Julius Fiedler on Instagram: "Lebanon’s Adas Bil Hamod 🇱🇧 

This is Ep. 35 of Vegan Cultures, where I explore traditional plant-based food from around the world. The full recipe is on my website (link in bio) 👏

Most staple dishes are often a product of humble ingredients, yet they are usually elevated by an ingenious technique that transforms them into something magical. Adas Bil Hamod translates to ‘lentils in lemon’, descriptive of the pleasant tangy flavour that first hits your palette. But besides that, the finishing touches of some golden-fried garlic and dried mint add an incredible depth to the hearty soup. The ultimate comfort food for the colder months.

Serve together with some bread for a complete protein 💪

#adasbilhamod #lebanon #lebanesefood #soup #winterwarmer #vegan #plantbased"

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56K likes, 814 comments - hermann on February 15, 2024: "Lebanon’s Adas Bil Hamod 🇱🇧 

This is Ep. 35 of Vegan Cultures, where I explore tradition..."

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Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.

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Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk.

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Mix the soya milk with the lemon juice in a jug and set aside for a few minutes to thicken. Cut 150g of the marzipan from the larger block. Roll this out on a work surface lightly dusted with icing sugar until it's just slightly smaller than the base of a 23cm cake tin. Using the dairy-free spread, butter a 23cm springform cake tin and line with a double layer of baking parchment. Heat the oven to 180C/160C fan/gas 4.

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Make a vegan-friendly version of a classic simnel cake this Easter so everyone can enjoy a treat. Use a kitchen blowtorch to easily achieve that signature burnished look on the marzipan

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Meanwhile cook half the spaghetti, following pack instructions, until al dente. If following the Healthy Diet Plan toss with half the sauce, divide between two bowls and sprinkle with half of the vegan parmesan and parsley, if using. The sauce will keep, covered, in the fridge for up to 3 days, or in the freezer for up to 3 months.

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Cutting back on meat? Try jackfruit as an alternative. This vegan bolognese not only tastes delicious, but it counts as a whopping five of your 5-a-day

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High-Fibre Sweet Potato Brownies | Vegan Recipes | Myvegan

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Try out these delicious sweet potato brownies in a few steps! Sweet potatoes are high in fibre, which gives this recipe a nutritious, healthy kick.

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These air fryer pakoras made with chopped cauliflower, potatoes, onion, chickpea flour, and spices are cooked with less oil for a crisp appetizer.

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 Javant’s Healthy Vegan Recipes on Instagram: "TAP HERE FOR RECIPE:⬇️

THIS IS A THROWBACK VIDEO that I recorded two years ago. For a nut-free loaf bread check out my “Millet Loaf”

Dry Ingredients:

3 Cups Almond Flour
1/2 cup coconut flour
6 tbsp ground flax
1/2 cup + 1 tbsp whole psyllium husks
1.5 tbsp baking powder
2 tsp salt OR TO YOUR TASTE

Wet Ingredients:

3 tbsp applesauce
2 cups warm water
1.5 tbsp apple cider vinegar

Preheat the oven to 375.

Combine all dry ingredients in a a bowl and whisk to combine.

In a separate bowl combine the wet ingredients.

Add the wet ingredients to the dry ingredients and mix to combine. Let sit for a couple minutes to allow the psyllium husks to absorb the liquid.

Gather the dough mixture and press and knead into a ball of dough. You can smooth any cracks by wetting your hands with water and rubbing over the cracks.

Form a loaf shape to fit in a loaf pan.

Bake for 50-60 minutes. If the top browns before the loaf is cooked, cover with a piece of parchment.

You can prick with a skewer to test if it’s done. If the skewer comes out clean, your loaf is done.

Allow to cool on a rack until completely cool before cutting it.

Notes:

If dough is too dry add small amounts of water until it sticks together and moistens all the dry ingredients.

If bread is too wet, add 1 tsp at a time of psyllium husks.

Enjoy!

#veganbread #wheatfreebread #oilfreebread #refinedsugarfree #oilfree #wheatfree #glutenfreebread #healthyvegan 
#oilfreevegan #glutenfreevegan #nutritarianrecipes  #sosfreevegan"

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19K likes, 831 comments -  healthyveganeatingMarch 28, 2024 on : "TAP HERE FOR RECIPE:⬇️

THIS IS A THROWBACK VIDEO that I recorded two years ago. For a nut-free loaf bread check out my “Millet Loa...". 

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This easy mushroom soup recipe is perfect for a fast, vegetarian dinner on cold winter nights. Learn how to make mushroom soup today!