Breakfast Recipes

Fluffy Vegan Pancakes

December 5, 2018 By Rachel Leave a Comment

Is there anything more perfect than a warm stack of thick, fluffy vegan pancakes on a Sunday morning?

These vegan pancakes are really flippin’ good. I mean, just look how airy and fluffy they are.

The great thing about this recipe is that it uses ingredients you probably already have around the house. All you need is all-purpose flour, canola oil, a little vanilla, baking powder, a pinch of salt, some plant milk (I like to use almond, cashew or macadamia milk), and your choice of sweetener. I usually add a couple of tablespoons of maple or agave syrup. You can also make different flavors by adding vegan chocolate chips and fruit (blueberries, raspberries, banana) into the batter.

The fluffiness of these pancakes comes from the baking soda, but make sure you don’t overmix the batter either. Overmixing will leave you with chewy and flat pancakes, which is not what we want.

But don’t worry, making pancakes from scratch is honestly just as easy as using store-bought mixtures. Not only will you cut calories, but you’ll also cut out unwanted chemicals and hydrogenated oils. Homemade is also way tastier, and let’s be honest, that’s what really counts.

If you’re guilty of burning or undercooking pancakes, a little trick is to watch for the air bubbles that form on the surface. Once you see them pop, flip immediately, and there you go! Perfect delicious stacks that could give your favorite breakfast spot a run for their money.

Eat them plain or top them with some fresh fruit, vegan butter, and a good drizzle of maple syrup. This recipe makes eight pancakes, but I’ll let you figure out how many servings that is. 😉 Even if you aren’t a morning person, this recipe is guaranteed to get even the grumpiest of night owls to rise and shine.

As usual, let me know how these fluffy vegan pancakes stack up in the comments below.

Fluffy Vegan Pancakes

Author: Rachel
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 pancakes

Description

Thick and fluffy vegan pancakes that are guaranteed to make your mornings a lot better and a lot more delicious.

Ingredients

1 cup organic unbleached flour
1 cup plant milk (I like almond, cashew or macadamia milk)
1 1/2 tablespoons bi carbonate soda
2 tablespoons maple syrup or agave syrup
3 tablespoons canola or coconut oil, melted
1 teaspoon vanilla extract
Pinch of salt
Cooking oil spray or coconut oil, to grease the skillet

Instructions

Place all ingredients to a large bowl and whisk until well combined.
Heat a skillet over medium heat*. Grease the skillet with oil of choice, then pour 1/4 cup of pancake batter into the center of the skillet. Cook pancake until little bubbles form on the surface, then flip and cook for another couple of minutes until the pancake is golden brown on both sides. Repeat with remaining batter.

Enjoy your pancakes warm with fresh fruit, a drizzle of maple syrup, chia jam and/or vegan butter.

Notes

*I like to use two skillets so I get all my pancakes cooked more quickly!

Keywords: pancakes, pancake, breakfast, brunch, vegan, Rachel's Fit Kitchen

Cranberry & Pear Chia Pudding Parfaits

November 5, 2018 By Rachel Leave a Comment

Cranberry & Pear Chia Pudding twins! I’ve always loved cranberries so during Fall I like to make the most of these tasty little gems while I can!

Warm cranberry sauce is a classic but in this recipe I use cold cranberry sauce stirred through chia pudding. The result is sweet, creamy and delicious chia pudding parfaits! Perfect to share with your friend or save the second one for breakfast tomorrow.

So cranberry and chia pudding fans, give this recipe a try and let me know what you think!

Cranberry & Pear Chia Pudding Parfaits

Author: Rachel
Prep Time: 15 minutes
Cook Time: 3 to 8 hours in fridge
Total Time: 3 to 8 hours, 15 minutes
Yield: 2 chia puddings

Ingredients

Chia Pudding

1/2 cup chia seeds
2 cups plant milk (I used almond milk)
1 tablespoons maple syrup (or sweetener of choice)

Cranberry & Pear Sauce

12 oz / 340 grams fresh organic cranberries
2 pears, peeled and diced (before peeling and dicing, reserve two slices for garnish)
1/4 cup turbinado sugar
Juice of one orange

Instructions

Add chia seeds, plant milk and maple syrup into a bowl and whisk well to remove any clumps. Cover chia mixture and store in the fridge overnight or for at least three hours.
Prepare cranberry & pear sauce by adding cranberries, pears, sugar, orange juice and 1/2 cup water to a medium size pot. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until the cranberries have burst and the pears have broken down. Set aside and allow to cool.
Before serving the chia pudding, whisk until smooth and creamy, and then stir in one cup of cold cranberry and pear sauce*. Taste and add additional sweetener, if needed.
Serve in glasses, jar or bowls with fresh pear slices for garnish.

Notes

*Calories include the use of one cup of cranberry and pear sauce (1/2 cup per serve). The cranberry sauce recipe included able makes around two cups, so save the leftover cranberry sauce in smoothies or with roasted vegetables.
Flowers are for decoration only.

Pear & Walnut Baked Oatmeal

October 29, 2018 By Rachel Leave a Comment

With the cold weather coming in, this gluten-free Pear & Walnut Baked Oatmeal recipe is here to keep you warm and cozy. If you’re already a fan of your morning oats, this recipe is sure to be a hit. Baked oatmeal has all the great benefits of oatmeal, like antioxidants, essentially fatty acids, and fiber, while giving you more of a “chew.”

One recipe yields 15 slices, making it perfect for meal prepping (and sharing!). Just make a tray of these baked oats in the beginning of the week, and you won’t have to worry about breakfast or snacks for the rest of it. This is especially great if you’re notorious for skipping meals in the morning. Just preslice your baked oatmeal and place it in a reusable container to easily take it on the go. It’s super easy, so no excuses!

Remember, breakfast is the most important meal of the day and besides, who wants to spend the whole day hungry?

For this recipe, you’ll need two flax eggs. If you’ve ever made chia pudding before, you know how chia seeds turn gelatinous when soaked in liquid. Ground flax seeds take up similar properties, but are a little less thick and gloopy. Flax eggs can be used in lieu of eggs in most, if not all, baking recipes. The general rule for one egg is one tablespoon of ground flax seeds to three tablespoons of water. If you can’t find grounded flax seeds in your supermarket, just run your whole flax seeds through a food processor. Be sure to allow the mixture time to thicken.

I like to use pears in this recipe because they complement the walnuts and cinnamon well. They also provide a great juicy contrast to the hearty, warm rolled oats. I also like to add sliced pears on top of the oatmeal’s surface for decoration and a good pop of color.

Feel free to get creative and play around this recipe, using different spices and fruits. If you’re an apple and cinnamon fan, I highly recommend trying this recipe with apples in lieu of pears. Seriously delicious.

As usual, let me know how you liked this Pear & Walnut Baked Oatmeal recipe in the comments below. Enjoy and keep warm!

Pear & Walnut Baked Oatmeal

Author: Rachel
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 15 baked oatmeal squares

Description

A warm and filling gluten-free breakfast made with rolled oats, pears, walnuts, and lots of cinnamon.

Ingredients

2 flax eggs (made using 2 tablespoons ground flax seeds)
2 cups rolled oats
1 cup walnut pieces
1/4 cup organic raw sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
Pinch of salt
1 ¼ cup oat milk
1/2 cup raisins, chopped
3 tablespoons vegan butter, melted
1 teaspoon vanilla extract
2 pears, cored and diced (around two cups)

Topping (optional)

1 pear, sliced
1 teaspoon ground cinnamon
1 teaspoon raw organic sugar

Instructions

Preheat the oven to 375°F/190°C and line a 9×13 inch (22x33cm) baking dish with parchment paper.
Prepare flax eggs by mixing together ground flax seeds with six tablespoons of water. Allow mixture to thicken for five minutes.
In a large bowl, add rolled oats, walnuts, sugar, cinnamon, nutmeg, baking powder, and salt. Stir to combine.
To the dry ingredients add prepared flax eggs, oat milk, chopped raisins, melted vegan butter, and vanilla extract. Mix well and then carefully fold in diced pears.
Pour oatmeal mixture into prepared baking dish and gently flatten surface. If desired, top oatmeal with pear slices, then sprinkle with cinnamon and sugar.
Bake oatmeal for 45 minutes or until a wooden skewer into the baked oatmeal comes out clean.

Keywords: baked oatmeal, oatmeal, oats, pear, walnuts, vegan

Tomato & Green Onion Creamed Cheese Galette

September 11, 2018 By Rachel Leave a Comment

Tomato & Green Onion Creamed Cheese Galette – A ‘buttery’ pastry crust filled with vegan creamed cheese and green onions, topped with sweet and juicy heirloom tomatoes and sprinkled with ‘everything bagel’ seasoning. When you’re craving something savory and oh so comforting, bake this summery galette. It’s super easy and really delicious!

I’ve had a thing for galettes lately. There’s something about that rustic crust that’s so enticing.

The inspiration for this galette started when I was grocery shopping last week. I’m always captivated by the funny shapes and variety of colors of heirloom tomatoes, I couldn’t help but put a few in my shopping cart. I normally chop heirloom tomatoes and throw them in a salad, but this time I thought I’d turn them into a savory galette.

Next I swung through the non-dairy aisle to get some vegan creamed cheese.

A new recipe was brewing!

I’m a huge supporter of anything pastry… and cheesy

Especially when it’s smothered in cheesy goodness. And not that you’d be able to tell, but yes the pastry is gluten free!

Gluten free and vegan pastry, that’s easy to make and tastes good – sign me up!

The galette pastry is really easy to make. Basically you throw all the ingredients into a food processor to combine (ohh how I love my food processor!), roll out the pastry and pop it in the freezer to chill out while you prepare the filling. It couldn’t be simpler.

The filling is super easy too… are you sensing a theme here? Vegan creamed cheese and green onions topped with sweet and juicy heirloom tomatoes. When these ingredients are all baked together, the green onions get all caramelized, the tomatoes go extra juicy and the vegan creamed cheese becomes bubbly and gooey. I couldn’t think of a more perfect combination.

I decided to jazz up the crust (and hide my ‘lack of pastry chef folding skills’) with ‘everything bagel’ seasoning.

Some of you may be wondering what everything bagel seasoning is. It’s nothing fancy. It’s just a combination of the toppings that are sprinkled on bagels. If you can’t find it where you live don’t worry, because you can easily make your own! Simply mix even portions of poppy seeds, sesame seeds, dried garlic and onion, and salt. Everything bagel seasoning is the perfect savory accompaniment to the delicious cheesy filling. You’ve got to try it!

So there you have it, my friends. My (current) favorite savory breakfast- hopefully you will enjoy it as much as I do!

I’d love to hear your thoughts: What are your recommended flavor combinations for my next savory galette? What other savory breakfasts do you enjoy? Leave me a comment below!

Tomato & Green Onion Creamed Cheese Galette

Author: Rachel
Prep Time: 20 minutes
Cook Time: 30 to 35 minutes
Total Time: 50 to 55 minutes
Yield: 8 Slices
Category: Main Meals, Breakfast, Gluten Free

Description

Ingredients

Pastry

1 1/3 cup gluten free baking flour + extra for dusting
2 tablespoons ground chia seeds
1/2 teaspoon salt
1 teaspoon apple cider vinegar
4 ounces / 115 grams cold vegan butter, chopped

Filling & garnish

2 medium heirloom tomatoes, sliced
8 ounces / 227 grams vegan creamed cheese
4 green onions, sliced + extra for garnish
Salt and pepper, to taste
1 tablespoon plant milk
2 tablespoons ‘Everything Bagel’ seasoning

Instructions

Prepare ice water my adding a handful of ice cubes into a bowl and filling with water. Set aside to chill.
Place all dry pastry ingredients to a food processor, pulse to mix.
Add 4 tablespoons of ice water and apple cider vinegar, pulse to mix. Then add vegan butter and process until the mixture is well combined and the pastry resembles breadcrumbs. If needed, add another 1 to 2 tablespoons of ice water.
Turn pastry out onto a flour-dusted surface. Roll out the pastry, fold in half and roll out again. Repeat rolling and folding 6 times (this step helps with the flakiness of the pastry).
Roll pastry into a 12 inch / 30cm circle. Carefully transfer to a baking tray that has been lined with parchment paper. Place in the freezer for 10 minutes for the pastry to firm up.
Preheat your oven to 400F / 204C and start preparing the filling.
Add vegan creamed cheese, green onions, salt and pepper to a food processor. Process until mixed.
Spread the creamed cheese mixture over the pastry, leaving a bare 1 inch/2.5cm edge. Top with heirloom tomato slices.
Carefully fold bare edge of pastry over to form a crust. Brush with plant milk and sprinkle with everything bagel seasoning.
Bake for 30 to 35 minutes, until the galette crust is golden brown and the creamed cheese filling is bubbling.

Keywords: tomato, green onion, creamed cheese, galette, gluten free, vegan, plant based

Blueberry, Lemon & Lavender Scones

June 29, 2018 By Rachel 2 Comments

I’ve been crushing on baked goods lately and these gluten free Blueberry, Lemon & Lavender Scones are the perfect breakfast treat with my morning coffee.

If you’re looking for a perfectly tender and delicious scone recipe look no further. You’ve found it.

Double that if you’re looking for a gluten free scone recipe.
Blueberry, Lemon & Lavender Scones

Let me explain the concept here – when you bite into one of these scones you’ll notice they are pillowy, with bursting blueberries, a zing of lemon and a slight hint of lavender, finished with a little sugar hit from the lemon glaze. Nommmm!

Now, to get that beautiful blueberry burst I recommend fresh blueberries. Frozen berries will taste just as good, but you won’t get that nice ‘pop’ when you take a bite.

For the lemon zest, use super fresh lemons… older lemons lose a bit of that delightful zingy zesty-ness. For the lavender, be sure to purchase culinary grade. Not only is culinary lavender sweeter but it’s sold with the intention of being consumed… unlike lavender purchased for decoration, which is sprayed with all sorts of things to retain color etc. You get it – use culinary lavender! . You’ll find it at specialty stores and online.

Last word on lavender – don’t go crazy with it – the recipe calls for one teaspoon. Don’t add more, because you may regret it. Lavender can taste kind of soapy if too much is used. If you want more of that lavender taste, garnish your scones with a little sprinkle before serving.

Don’t be scared to make gluten free baked goods

I know that gluten free baked goods – that aren’t as hard as a rock – can be difficult to make. However, there is a solution! To assist with reaching that beautiful pillowy scone texture, you will want to seek out a good quality gluten free baking flour. Combining a gluten free flour mix specifically formulated for baking with xanthan gum (which mimics the elasticity and texture of gluten) will help achieve a nice soft dough.

Mix it up

Want to try a different flavor combo? You can use this recipe to do that!

For example, to make Cranberry & Orange Scones just swap the lemon zest and juice for orange, and swap the blueberries for cranberries. To make this a chocolatey treat, leave out the lemon zest and juice, replace with 5 tablespoons of almond milk, and add 3/4 cup of chocolate chips.

I hope you enjoy my favorite scone recipe. Let me know your thoughts in the comments section!

Blueberry, Lemon & Lavender Scones

Author: Rachel
Prep Time: 15mins
Cook Time: 15 to 20mins
Total Time: 30 to 35mins
Yield: 8 scones
Category: Baked Goods, Breakfast, Gluten Free
Method: Bake
Cuisine: American

Description

Pillowy Blueberry, Lemon & Lavender Scones. Enjoy these scones fresh out of the oven with a cup of coffee for the coziest weekend breakfast ever!

Ingredients

1 3/4 cup gluten free baking flour + more for dusting
1/3 cup organic raw sugar
2 teaspoons baking powder
2 teaspoons xanthan gum
Pinch of salt
1 stick (110 grams or 1/2 cup) cold vegan butter, chopped
2 chia eggs (made using 2 tablespoons of ground chia seeds)*
3 tablespoons almond milk
1 teaspoon vanilla extract
Zest of one lemon
2 tablespoons lemon juice
1 teaspoon culinary lavender + more for garnish
3/4 cup fresh blueberries

Lemon glaze

1/4 cup organic powdered sugar
1/2 tablespoon lemon juice

Instructions

Preheat the oven to 400F/205C and line a baking tray with parchment paper.
Prepare chia eggs by mixing together ground chia seeds with 5 tablespoons of water. Allow to thicken for five minutes.
Place flour, sugar, baking powder, xanthan gum and salt into a large bowl, stir to combine.
Add cold vegan butter or margarine and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.
Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.
Bake for 15 to 20 minutes or until a wooden skewer inserted into the scone comes out clean. Allow to rest for 10 minutes.

Lemon glaze

To make the lemon glaze, sift powdered sugar into a small bowl, add lemon juice and whisk until well combined.

To serve

Drizzle the lemon glaze over warm scones and if desired, sprinkle with a little extra culinary lavender.

Notes

*Alternatively you can use ground flax seed to achieve the same result.
Want to try a different flavor combo? You can use this recipe to do that! For example, to make Cranberry & Orange Scones just swap the lemon zest and juice for orange, and swap the blueberries for cranberries. To make this a chocolatey treat, leave out the lavender, lemon zest and juice, replace with 5 tablespoons of almond milk, and swap the blueberries for chocolate chips.

Keywords: blueberry, lemon, lavender, scones, gluten free, baking

Crêpes with Strawberries & Jam

September 17, 2017 By Rachel 1 Comment

It wouldn’t be Sunday without homemade crêpes or pancakes!

Ever since I was a kid I’ve loved fluffy pancakes. I used to make them for my parents and brother every weekend, and my dad always said I should open my own pancake cafe! Back then they definitely weren’t healthy (read: swimming in butter and then drowned in syrup!). Nowadays I opt for plant based crêpes or pancakes topped with fresh fruit with a little jam or a drizzle of maple syrup. #yum

Crêpes with Strawberries & Jam

Author: Rachel
Prep Time: 5 Minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 3 Crêpes
Category: Breakfast
Method: Stovetop
Cuisine: American, French Inspired

Ingredients

3 ounces (85 grams) plain flour
1/2 cup unsweetened plant milk (I usually use almond milk)
1/2 cup water
1 teaspoon baking powder
1 teaspoon coconut sugar
1/2 teaspoon vanilla extract
Canola or coconut oil spray

To serve
1/2 cup strawberries (or fruit of choice)
Strawberry jam

Instructions

1. Add crêpe ingredients to a large bowl. Using a whisk mix well until a smooth batter is achieved.

2. Heat a skillet over medium/low heat. Spray with cooking oil.

3. Pour a third of the batter into the hot skillet and swirl the skillet around to spread the batter across the surface and up the edges of the skillet (this is how you achieve those crispy edges).

4. Cook until golden brown on both sides. Repeat process with the remaining batter.

5. Spread a little jam over the crêpes and roll up. Top with fresh strawberries berries.

Tofu Scramble with Roasted Tomatoes, Mushrooms & Spinach

September 7, 2017 By Rachel Leave a Comment

Tofu Scramble with Roasted Tomatoes, Mushrooms and Spinach! If there’s one thing I’ve learned, it’s that the new week always goes better after a relaxing Sunday… especially a relaxing Sunday started with coffee and a home cooked breakfast!

Step aside pancakes and waffles, you’re savory rival is making an appearance this weekend.

Super comforting tofu scramble with veggies and toast… sounds like the perfect Sunday breakfast to me!

Speaking of which, have your tried tofu scramble? The golden color is achieved by adding a little sprinkle of turmeric. How convincing is the look of that tofu scramble?!

The result is so close to traditional scrambled eggs that I’ve even slipped it by my house guests from time to time. Even my non-vegan husband absolutely loves tofu scramble and no longer misses scrambled eggs! In fact, now when he scrambles, he always scrambles with plants!

You can mix and match your tofu with almost any roasted or grilled veggies, but personally I love the savory combination of seasoned tomatoes and the umami of roasted mushrooms, accompanied by a serve of nutrient-packed spinach.

Tofu Scramble with Roast Tomatoes, Mushrooms & Spinach

Author: Rachel
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 45 minutes
Yield: Serves 2
Category: Breakfast
Method: Stovetop
Cuisine: American

Description

Tofu Scramble with Roast Tomatoes, Mushrooms & Spinach is a super tasty and easy plant based breakfast. Firm tofu and turmeric is used to create the scramble and is served with juicy roasted tomatoes, mushrooms and wilted spinach. The perfect savory weekend breakfast.

Ingredients

Tofu Scramble

1 14oz (400grams) pack firm organic tofu, drained and dried
1/4 medium onion, diced
1 tablespoon nutritional yeast
1/4 teaspoon turmeric
Spray oil or olive oil

Veggies

2 clusters of cherry tomatoes on the vine (about 1 pound or 450 grams)
2 cups mushrooms, sliced or left whole
2 cups fresh spinach
2 greens onions, thinly sliced

Instructions

Preheat oven to 350F / 176C. Line a roasting tray with parchment paper. Place cherry tomatoes on the tray and spray with a little oil (or brush with olive oil, if preferred). Sprinkle with a pinch of salt and pepper. Roast for 30-45 minutes. Set aside (keep warm).
Warm an oiled skillet over medium heat. Add mushrooms and cook until golden brown, about 8 minutes. Set aside (keep warm).
To the same skillet, add tofu and onion (Break up tofu using a wooden spoon – you want largish pieces). Then add nutritional yeast and turmeric, gently stir tofu mixture. Season to taste. Cook for about five minutes.
Add spinach to the skillet (mix through scramble, if desired) and allow to wilt for a 1-2 minutes.
Serve tofu scramble, wilted spinach, roast tomatoes and mushrooms immediately while hot. Sprinkle with green onion.

Notes

Serving suggestion: Serve with warm ‘buttered’ toast and ketchup.
Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.

Keywords: tofu scramble, tofu, roasted vegetables, tomato, mushrooms, spinach

Chocolate Chia Pudding w/ Fresh Blueberries

August 28, 2017 By Rachel 1 Comment

Chia pudding has been one of my favorite breakfasts since I heard about these nutritious seeds just a couple of years ago! Not only are they healthy and filling, but chia pudding is one of my favorite meal prep recipes! Before you go to bed you mix everything together and in the morning you magically have a delicious breakfast waiting for you!

Chocolate Chia Pudding w/ Fresh Blueberries

Author: Rachel
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Chia Pudding
Category: Breakfast, Chia Pudding
Cuisine: American

Ingredients

1/4 cup chia seeds
3/4 cup unsweetened almond milk (or preferred plant milk)
2 tbsp maple syrup or agave nectar
3 tbsp cocoa powder
1/3 cup fresh blueberries

Instructions

Add chia seeds, almond milk, 1 tbsp maple syrup and 2 tbsp cocoa powder to a bowl. Whisk well to remove any clumps or air bubbles.
Cover chia mixture and store in the fridge overnight or for at least 3 hours.
Add remaining maple syrup and cocoa powder to a small bowl. Mix well (heat in the microwave for 20 seconds if desired). Set aside.
Whisk chia pudding well before serving to remove any lumps and to ensure a smooth consistency. If necessary, add a splash of plant milk.
Layer chia pudding with fresh blueberries and drizzle with chocolate sauce. Enjoy!

Apple & Blueberry Pikelets (mini pancakes)

May 23, 2017 By Rachel 2 Comments

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!

Apple & Blueberry Pikelets (mini pancakes)

Author: Rachel
Yield: Makes 8 pikelets

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

Instructions

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

Recipe by my mum 😀

Vegan Mayonnaise

March 13, 2017 By Rachel 2 Comments

Traditionally mayonnaise is made using egg yolks but this isn’t necessary as you can very easily make delicious and creamy mayonnaise using aquafaba! Aquafaba is the protein rich juice from a can of chickpeas! Sounds weird but it’s very effective!

Vegan Mayonnaise

Author: Rachel
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 cup of mayonnaise
Method: Blender
Cuisine: American

Ingredients

1/4 cup aquafaba
2 teaspoon dijon mustard (or similar)
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
3/4 cup canola or sunflower oil

Instructions

Add aquafaba, mustard, vinegar, lemon juice and salt to a blender.
While the blender is running, very slowly drizzle in the oil (this step should take around five minutes). Make sure you take your time drizzling in the oil because if you add the oil too quickly the mixture will separate and will be ruined.
Transfer the vegan mayonnaise to a jar and store in the refrigerator for up to a week.

Notes

Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.

Breakfast Recipes

Description

Ingredients

Instructions

Notes

Ingredients

Instructions

Notes

Description

Ingredients

Instructions

I’m a huge supporter of anything pastry… and cheesy

Description

Ingredients

Pastry

Filling & garnish

Instructions

Don’t be scared to make gluten free baked goods

Mix it up

Description

Ingredients

Lemon glaze

Instructions

Notes

Ingredients

Instructions

Description

Ingredients

Tofu Scramble

Veggies

Instructions

Notes

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Notes

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