(yields ~12 pieces)
| Component | Amount | Ingredient |
|---|---|---|
| Wet Ingredients | 375 g | Water |
| 110 g | Oil | |
| 1/2 tbsp | Vanilla extract | |
| 1/2 tbsp | Apple cider vinegar | |
| Dry Ingredients | 280 g | Flour |
| 300 g | Sugar | |
| 50 g | Cocoa powder | |
| 1/2 tbsp | Salt | |
| 1/2 tbsp | Baking Soda |
1. Preheat oven to 350ºF
2. Whisk Wet Ingredients together in a large bowl
3. Mix Dry Ingredients together in a separate large bowl. Make sure there are no salt/cocoa powder/baking soda clumps
5. Pour Dry Ingredients into Wet Ingredients. Mix until no dry flour is left, some small lumps are ok. Do not overmix!!
6. Pour onto a sheet tray lined with parchment. Spread batter evenly to the corners
7. Bake at 350ºF for 30-45 minutes or until a knife stuck in the center comes out clean (ie. no batter left, crumbs are ok).
9. Let the cake cool for at least 15 minutes before cutting into pieces (or else they will fall apart)
Snickerdoodles
(yields ~24 cookies)
| Component | Amount | Ingredient |
|---|---|---|
| Wet Ingredients | 180 g | Oil |
| 315 g | Sugar | |
| 200 g | Oat milk | |
| 4 tsp | Vanilla extract | |
| Dry Ingredients | 550 g | Flour |
| 2 tsp | Baking soda | |
| 1/2 tbsp | Baking powder | |
| 1/2 tbsp | Salt | |
| Sugar Coating | 1/4 cup | Sugar |
| 1/4 tsp | Ground ginger | |
| 1/4 tbsp | Cardamom | |
| 1/2 tbsp | Cinnamon | |
| 1/4 tsp | Ground cloves |
1. Preheat oven to 350ºF
2. Mix Wet Ingredients together in a large bowl
3. Mix Dry Ingredients together in a separate large bowl. Make sure there are no salt/baking powder/baking soda clumps
4. Pour Dry Ingredients into Wet Ingredients. Mix together with a spatula
5. Mix all Sugar Coating ingredients together in a separate bowl
6. Scoop 2 oz balls of dough
7. Roll dough balls in Sugar Coating and place on a baking tray lined with parchment apper. Press down to make circles around 2 inches in diameter. Leave at least 2 inches between cookies
8. Bake at 350ºF for 10-12 minutes
Mac n Squash
(yields 3 servings)
| Component | Amount | Ingredient |
|---|---|---|
| Squash Sauce | 160g | Squash |
| ~2 tsp | Onion powder | |
| dash | Garlic powder | |
| 1/2 tsp | Salt | |
| dash | Black pepper | |
| 2/3 tbsp | Apple cider vinegar | |
| 1/4 tsp | Paprika | |
| 1/2 tsp | Sage | |
| dash | Turmeric | |
| dash | Nutmeg | |
| 100 g | Oat milk | |
| 2 tsp | Nutritional Yeast | |
| Pasta | 180 g | Pasta |
1. Wash the squash, remove the seeds, keep the skin on, and cut into 1-2 inch chunks
2. Steam squash for ~20 minutes or until very tender
3. Place all sauce ingredients in a blender or food processor and blend until smooth.
4. Cook pasta according to package instructions
5. Add sauce to the pasta and enjoy!
Pancakes
(yields ~10 pancakes)
| Component | Ingredient | Amount |
|---|---|---|
| Dry Ingredients | 225 g | Flour |
| 50 g | Sugar | |
| 2 tbsp | Baking powder | |
| 1 tsp | Salt | |
| Wet Ingredients | 300 g | Oat milk |
| 2 tbsp | Apple cider vinegar | |
| 2 tsp | Vanilla extract |
1. Whisk ingredients together in a large bowl until there are no clumps left
2. Mix ingredients together in a separate large bowl
3. Pour Wet ingredients into Dry ingredients and whisk until no dry flour is left, some small lumps are ok. Do not overmix!!
5. Preheat griddle or pan to medium heat (375ºF)
6. Brush a small amount of oil onto the griddle/pan and then pour ⅓ cup of batter for each pancake
7. Cook for ~2 minutes on one side, or until bubbles form in the center. Flip and cook for another ~2 minutes. Time may vary depending on how hot the griddle/pan is. Use your best judgement in deciding cook time!
8. Place cooked pancakes on a plate and top with sliced apples, pumpkin seeds, brown rice syrup, and peanut butter.
Pear Cake
(yields ~12 pieces)
| Component | Amount | Ingredient |
|---|---|---|
| Pears | 375 g | Apples |
| Dry Ingredients | 300 g | Flour |
| 110 g | Sugar | |
| 1/4 tbsp | Salt | |
| 1 tbsp | Baking powder | |
| 1/4 tbsp | Baking soda | |
| 4 tsp | Thyme | |
| 1/2 tbsp | Nutmeg | |
| Wet Ingredients | 350 g | Oat milk |
| 110 g | Oil | |
| 4 tsp | Apple cider vinegar | |
| 1/2 tbsp | Vanilla extract |
1. Preheat oven to 350ºF
2. Wash pears, cut into quarters and remove the core, cut into 1 cm thick slices
3. Whisk Wet Ingredients together in a large bowl
4. Mix Dry Ingredients together in a separate large bowl. Make sure there are no salt/baking powder/baking soda clumps
5. Pour Dry Ingredients into Wet Ingredients. Fold with a spatula to until mostly combined (some flour clumps is okay)
6. Add Pears. Mix until flour clumps are gone and pears are evenly distributed. Don’t overmix!!
7. Pour onto a sheet tray lined with parchment. Spread batter evenly to the corners
8. Bake at 350ºF for 30-45 minutes or until a knife stuck in the center comes out clean (ie. no batter left, crumbs are ok).
9. Let the cake cool for at least 15 minutes before cutting into pieces (or else they will fall apart)
Apple Cake
(yields ~12 pieces)
| Component | Amount | Ingredient |
|---|---|---|
| Apples | 300 g | Apples |
| Dry Ingredients | 300 g | Flour |
| 130 g | Sugar | |
| dash | Salt | |
| 4 tsp | Baking powder | |
| 1/2 tsp | Baking soda | |
| 4 tsp | Cinnamon | |
| 1/2 tbsp | Ground cloves | |
| Wet Ingredients | 300 g | Oat milk |
| 90 g | Oil | |
| 4 tsp | Apple cider vinegar | |
| 3/4 tbsp | Vanilla extract |
1. Preheat oven to 350ºF
2. Wash apples, cut into quarters and remove the core, cut into 1 inch pieces
3. Whisk Wet Ingredients together in a large bowl
4. Mix Dry Ingredients together in a separate large bowl. Make sure there are no salt/baking powder/baking soda clumps
5. Pour Dry Ingredients into Wet Ingredients. Fold with a spatula to until mostly combined (some flour clumps is okay)
6. Add Apples. Mix until flour clumps are gone and apples are evenly distributed. Don’t overmix!!
7. Pour onto a sheet tray lined with parchment. Spread batter evenly to the corners
8. Bake at 350ºF for 30-45 minutes or until a knife stuck in the center comes out clean (ie. no batter left, crumbs are ok).
9. Let the cake cool for at least 15 minutes before cutting into pieces (or else they will fall apart)
Buckwheat Crêpes With Mushrooms and Chard
Buckwheat Crêpes With Mushrooms and Chard
Adaptated from original recipe by Gabriella and Joe from Putumayo Kitchen
Ingredients (makes 8-10 crêpes):
*If you have leftovers, crêpes will keep well in the fridge.
For the crêpes:
1 cup buckwheat flour
1/2 cup spelt flour
3 tablespoons chia seeds
2.5 cups liquid (we use half oat milk, half water but any nut milks are good!)
1/2 tsp salt
2/3 tsp baking powder
For the filling:
Roughly 1.5 cup of cremini mushrooms, chopped finely
Roughly 1.5 cup of rainbow chard chopped finely
3 tablespoons of tahini
To make the crêpes:
We use a blender to make our pancake batter, but feel free to use any method, bowl and whisk, kitchen aid etc..
1. To the blender add the liquid and chia seeds, allow to sit for 10 minutes or so until the chia have absorbed some of the liquid and become gloopy.
2. Add all the remaining ingredients and blend until smooth. Let the batter sit for at least 20 minutes before cooking, this allows the mixture to bind together a bit more.
3. Cook pancakes in a hot, preferably non-stick pan. Add a little coconut oil into the pan for each pancake and pour in the batter, cook for 1-2 minutes on each side.
To make the filling and dressing:
1. In a small frying pan, heat up some coconut oil and fry your mushrooms for 3-4 minutes. Once cooked, add in your chard, stir thoroughly and heat for another 2 minutes.
2. Add your tahini to a small bowl or cup. Add enough boiling water so that it reaches the consistency of a light dressing and stir thoroughly.
3. Serve your filling on top of your crepes and drizzle the tahini on top.....Enjoy!