⚠️ Basic Post Alert 🚨 Overnight oats aren’t just a “breakfast” food and if you don’t agree, you’re wrong. BFAST, LUNCH, DINNER, DESSERT, DRUNK?! If you haven’t had/made/tried them PLEASE do. #overnightoats#overnightoatsrecipe#foodporn
VEGAN FIG SQUARES 😍 by @emmoreton via @veganbombs#veganbombs . . .
✨ I have been meaning to make these literally for years! Fig rolls are my favourite biscuit EVER and remind me of my dad and being a kid! I keep seeing them crop up on insta and I’ve been dying to make them. ✨ I used spelt flour because I’ve got quite a thing for it at the moment but I would imagine you could just sub for another flour if you would prefer. Side note @aldiuk have been selling spelt flour for quite a while now if you did want to try it. It’s wholegrain and can be easier to digest than wheat 🌾. This recipe makes around 20, I’ve already eaten most of them 🤭
Juice of 1/2 a Lemon
Juice of 1 Orange
A splash of milk of choice
250g dried figs
5 dried dates
1tsp mixed spice
320g of spelt flour
10tbsp of melted coconut oil
6tbsp milk of choice
3tsp of coconut sugar (or alternative)
A pinch of salt
1 tsp vanilla extract
1/2 tsp baking powder
1tsp apple cider vinegar
In a mixing bowl, whisk the flour, baking powder and salt. Then add in the rest of the biscuit ingredients.
Mix with the spoon until mixture starts to form a dough. Press with your hands to form a smooth dough. Try not to knead it too much as it will crumble. Place in a sealed container or wrap in cling film and refrigerate for 30 minutes or freeze for 10 minutes.
Meanwhile, make the fig filling. Place all ingredients into a blender and blend until smooth.
Take the dough out of the fridge. Push 1/2 of the dough down into a rectangular baking tray. Spoon the fig filling on top and smooth out, spoon the remaining dough on top and press down to ensure it’s all evenly distributed. The less gaps, the less crumbly. Bake in the oven at 170C for around 20/ 25 mins. Allow to cool, then cut into squares ✨ enjoy ✨
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Baby pumpkin pies 🎃
Recipe below ↴ No bake, gluten, dairy and refined sugar free, these little babes are sure to get you in the mood for Autumn!🍂Cacao buckwheat crust topped with a creamy pumpkin filling, drizzled with chocolate and topped with fresh coco whip 🥥 and pecans! Happy Sunday xoxoxo .
Baby pumpkin pies (makes 8/9)
1 cup buckwheat
1.5 cups pecans
2 tbsp cacao
1.5 cups dates
1 tbsp coconut oil
4 tbsp water
1 can coconut milk
1 cup pumpkin puree
1.5 tbsp pumpkin spice
2 tbsp maple syrup
1 tbsp coconut oil .
1 can coconut milk (cream only)
1/4 cup dark chocolate, melted
3 tbsp chopped pecans
Add crust ingredients to a blender and process until a dough is formed. Press into lined or silicone muffin tin and set aside. Make filling by blending all filling ingredients together until smooth. Pour on top of crust and set aside in the freezer for at least 4 hours, or overnight.
Whip coconut cream with a fork and set aside in the fridge to thicken for 10 mins. Pop pies out of muffin tin/mold and drizzle with melted chocolate. Spoon coco whip into piping bag fitted with a large star tip nozzle. Swirl cream onto each cupcake and garnish with pecans. Keep in the freezer for up to a month, bring to room temperature before serving.
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School fete today, so I had a go at my first RAW VEGAN RASPBERRY/COCONUT “CHEESECAKE” BARS for the cake stall (ok, besides the Minion Cupcakes loaded with icing that my daughter made). In a food processor, blend 1/2 cup pecans, 3/4 cup oats, 1 cup dates, and some salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water.
Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.
Place 1 1/2 cup overnight soaked cashews (and drained) in a food processor, and blend until completely smooth. Set aside. Place 1 can coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Make sure to just scrape the cream off the top of the can, and not the remaining liquid on the bottom. It should be a thick texture.
Add 1/4 cup coconut oil, 1/4 cup maple syrup, 1/2 lemon juice, some lemon zest, and 1 tsp vanilla essence and continue to whip until incorporated.
Pour your blended cashews into the coconut whip and gently mix together with a spatula or spoon.
Pour the mixture into your pan.
Place your raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer.
Using a sharp knife, begin to make swirls, or “figure eights” into the raspberry layer to achieve that swirly look.
Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.
When ready to serve, remove from pan, cut into squares, and serve! Was very happy with my result of a firm consistency. I used my Thermomix for the blending which makes things more fool proof, ha, ha! Inspired by @choosingchia (thanks for sharing the beautiful recipe!)
Secretly wishing that my breakfast would look like this 😍
Well this week has been a crazy busy one and I skipped breakfast every morning 😔
When I don't have enough time, drinking my coffee ☕ just seems easier.
Do you have any suggestions on quick and healthy breakfast ideas? 😊 📷 by the lovely @raw_manda