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Rachel's Fit Kitchen

plant based + tasty + easy

Category

Snacks

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 ๐Ÿ˜€

Pink Pitaya & Strawberry Nice Cream

Pitaya is the strange looking fruit of a cactus native to Mexico. The fruit is famous for making refreshing smoothie bowls, nice cream and drinks, and the pink pitaya has an amazing naturally vibrantย color!

IngredienIMG_4982ts
7oz (200 grams) frozen pink pitaya/dragon fruit
3 cups frozen strawberries
3 frozen bananas, peeled
1-2 tbsp agave or maple syrup (optional)
1/2 cup fresh berries
4-6 waffle cones

Method
1. Place frozen fruit into a high powered blender and pulse until smooth. Add a little water or plant milk, if needed to get it moving.

2. Return to the freezer for 2 hours before serving. Top with fresh berries.

Makes 4-6 waffle cones, depending on size you make them! Enjoy

Vegan Mayonnaise

Vegan Mayo

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!

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

Method
1. Add aquafaba, mustard, vinegar, lemon juice and salt to a blender.
2. 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.
3. Transfer the vegan mayonnaise to a jar and store in the refrigerator for up to a week.

Makes 1 cup of vegan mayonnaise

Baked Doughnuts

Doughnuts are so tasty but many of us stopped eating them once we started following a healthier lifestyle.ย But fortunately for us, some genius has come up with baked doughnuts! They turned out really delicious- no one will think about them being baked nor will they guess they are vegan and gluten free.

You’ve got to try this recipe. Perfect cheat day indulgence!!

doughnuts

Ingredients
1/4 cup aquafaba (the juice from a can of garbanzo beans/chick peas)
1/2 cup almond milk
1/4 cup coconut oil, melted
1/2 cup fine grain cane sugar
1 tsp vanilla extract
Pinch of salt
1/2 cup beet puree
2 tsp baking powder
1/2 tspย baking soda
1 1/4 cup gluten free bakingย flour
1 1/4 cup almond meal

Method
1. Preheat oven to 375F / 190C and spray a 12 whole doughnut tin with cooking oil.

2. Whisk aquafaba until soft peaks form, about 3-5 minutes. Set aside.

3. Add remaining ingredient to a large bowl. Stir well to ensure well combined.

4. Gently fold in aquafaba.

5. Carefullyย spoon batter into greased doughnut tin.

6. Bake doughnuts for 18-20 minutes, or until a skewer inserted in toย  a doughnutย comes out clean.

7. Allow to cool for 1-2ย  minutes, then turn out onto a cake cooking tray.

Eat plain, dusted in powdered sugar, cinnamon sugar or with frosting and sprinkles!

Enjoy

Makes 12 doughnuts

Recipe inspired byย Minimalist Bakerย 

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Tri Color Humus

tri-colored-hummus

Wow your friends with these super colorful and healthy dips! They are super easy to prepare and make a fun alternative to regular hummus.

Ingredients
3 cups canned garbanzo beans/chick peas, drained
1/2 cup tahini
1/3 cup olive oil
3 cloves garlic, peeled
1 tbsp ground cumin
Juice of one large lemon
Salt and pepper, to taste

Mix-ins ingredients
2 tbsp pesto
1 tbsp ground turmeric powder
1/2 cup cooked beets

Method
1. Place all humus ingredients into a high powered blender and blend until smooth and creamy.

2. Divide ingredients evenly into three bowls.

3. Return 1 portion of humus to the blender and add pesto. Blend until well mixed. Transfer to a bowl ready to serve. Repeat this process with turmeric and then with beet.

Serve your colorful humus dips with bread sticks, pita chips etc.

Enjoy

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