Search

Rachel's Fit Kitchen

plant based + tasty + easy

Month

May 2017

Apple & Blueberry Pikelets (mini pancakes)

Apple & blueberry picklets

An apple a day keeps the doctor away! Four of these delicious picklets contains around 1 apple… that still counts, doesn’t it? Add antioxidant packed blueberries to the mix and you’ve got yourself a healthy breakfast or snack!

Ingredients
1 cup of all-purpose flour
2 teaspoons of baking powder
1 tablespoons of coconut oil
2 tablespoons of maple syrup
1 apple, grated
1 chopped apple (lightly cooked)
1/2 cup blueberries
Pinch of Himalayan salt
1/2 cup of unsweetened almond milk
1/2 teaspoon of cinnamon powder
Jam, to serve
Blueberries, to serve

Method
1. Mix all ingredients together in a bowl.
2. Heat a skillet over medium/low heat. Spray with cooking oil.
3. Using a measuring spoon, pour 2-3 tablespoons of batter into skillet. Sprinkle with 4-5 blueberries.
4. Cook until golden brown on both sides. Repeat process with remaining ingredients.
5. Spread a little jam over each pikelet, top with blueberries and serve while warm.

Makes 8 pikelets/mini pancakes

Recipe by my mum 😀

Tempeh & Garbanzo Bean Burgers

Tempeh Burger

Veggie burgers are one of favorite comfort foods, and this one has the added bonus of having around 30grams of protein from the tempeh and gabanzo beans!

Ingredients
1-2 tbsp canola oil
8oz (225 grams) tempeh, crumbled
1 can garbanzo beans (chick peas), drained and rinsed
1/2 cup green onions (shallots), sliced
1 clove garlic, minced
2 tbsp ground chia seeds
2 tbsp nutritional yeast
Salt and pepper
1 tomato, sliced
1/2 cup mixed lettuce
1/2 large onion, sliced
1 cup coleslaw made with vegan mayonnaise (optional)
4 burger buns
Condiments: tomato sauce, yellow mustard and/or vegan mayonnaise

Method
1. Spray a skillet with cooking oil. Over medium heat sauté green onions until soft, around 2-3 minutes. Add garlic and cook for an additional 1-2 minutes.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes.

3. Transfer garbanzo beans to a blender, pulse until smooth. Add cooked green onions and garlic mixture, chia eggs, nutritional yeast, salt and pepper. Pulse to mix.

4. Add crumbled tempeh and pulse a few times to mix (don’t over mix as you want some tempeh bits).

5. Using wet hands, form the veggie burger mixture into four burger patties.

6. Add canola oil to skillet and cook burgers over medium heat until brown, about 3-4 minutes per side. Transfers veggie burgers to a plate

7. Add the bread rolls to skillet and heat through on each side, about 1-2 minutes per side.

8. Top toasted burger buns with salad, burger patties and condiments of choice.

Makes 4 burgers. Serve with french fries

A WordPress.com Website.

Up ↑