Single Serve Gluten & Dairy-Free Protein Pancakes

Sometimes on the weekend I am left to fend for myself, Daniels filming a wedding, I get home late from work and there’s nothing left to do in the day except eat dinner! Since I am definitely not an introvert the first thing I usually do is call my mom or sister, and while I chat to them I make myself some dinner! Sometimes it’s leftovers, but on days when I am really feeling breakfast for dinner I will whip up a short stack pancakes!

Now I make a LOT of pancakes and I almost never use the same recipe so I always try to write down what I do as I go so I can bring these delectable recipes to you, and ahh also make sure I test run all of the bad recipes so you don’t have to.

And so without further interruption I bring you the single serve, gluten & dairy free, protein, pancake stack!

Ingredients

• 1 egg

• 1 Tbsp almond milk

• 1 Tbsp yogurt (I used cashew yogurt)

• 1/4th cup oat flour

• 1 Tbsp pea protein

• 1/4th tsp baking powder

• 1 tsp coconut sugar

• pinch of sea salt

Instructions

1. in a bowl whisk together all of your dry ingredients

2. add in your egg & almond milk and whisk together

3. Heat up a skillet and spray with coconut oil.

4. pouring about 1/4th cup batter onto your skillet wait until your pancake starts to bubble and the edges are cooked through, you should be able to easily flip the pancakes.

5. cook on the other side until golden brown

6. serve with nut butter, maple syrup, fresh fruit or yogurt, and enjoy!

Banana Bread Smoothie

Nothing beats waking up to banana bread during the star at home orders…thankfully you can now enjoy banana bread in several forms thanks to this rending food item right now. For me I a big fan of smoothies in the morning, so when everyone was baking away, I remembered a recipe that I had come up with last year and totally forgot about! Let me explain…

Last year I spent some time in South Africa to see family and there is this smoothie place that is over the moon delicious! One of my favorite smoothies I had there was one that tasted exactly like banana bread! I figured that since I am in America now, and couldn’t get my hands on a smoothie made to perfection, I would have to make one at home!

When you freeze your bananas they should be ripe, none of this green banana business. Remember you want this to taste like banana bread & when it comes to banana bread spots = deliciousness! Just make sure they aren’t at that stage of the peel looking completely brown, that flavor is a little too intense for this smoothie…

If you would like to make this a vegan smoothie feel free to omit the collagen and instead replace it with vegan protein powder. Just keep in mind that this will change the taste and texture a bit. Try to stick with unflavored or vanilla protein powder.

Ingredients

• 1 cup Almond Milk

• 1 Tbsp Tahini**

• 1 Tbsp Cacao nibs

• 1 Tsp Cinnamon

• 1 Frozen banana

• 3 to 5 ice cubes

• 1 scoop Collagen

Directions

• combine all the ingredients into your blender, making sure to pour in your almond milk first! This helps to ensure that your dry ingredients don’t get stuck at the bottom of the blender.

• Sip and enjoy it!

  **If you don’t have Tahini on hand, the next best thing is cashew butter or 2tbs soaked Cashews.

Dairy Free Frozen Yogurt Bars

I don’t know about you, but today was one of those days where I just didn’t want to drive to the grocery store. YOu might ask “Sonya, isn’t that your job?” Well yes, it is my job to think up recipes, but the products, and then we’ll give you a new product, but who says you can’t get a little creative with what you have at home!
So today I bring you THE BEST frozen yogurt bars because the best things always happen when you are forced into being creative! lazy =’s success!…at least, some of the time.

I made these thinking it would be a tested recipe, but once they came out of the freezer and saw that they were both beautiful and delicious, I knew there was no use tweaking the recipe.

I used WHole foods Dairy-free almond milk yogurt because it is one of the cheaper options out there, without having a million ingredients or hoards of sugar added! I will add the sugar on my own, thank you very much!

I also used a 60% dark chocolate bar which didn’t melt as well as the enjoy life chocolate chips, but I think worked better for the recipe anyway! Having the ribbons of thick chocolate and almond butter with the combination of the sweet/tart blackberries and the crunchy texture of the sunflower seeds were everyyythinggg. Not to mention the flavor combination of dark chocolate, almond butter and blackberries is an opportunity we are missing out on!

SO without further delay, let this ice-cream loving, frozen yogurt convert teach you how to make frozen yogurt!

Makes: 9 Servings

Total TIme: 3 &1/2 - 5 & 1/2 hours

Assemble time: 30 minutes

Freeze time: 3 & 1/2 hours

Ingredients: 8

Ingredients

                Base

·         2 cups Dairy free plain yogurt

·         1/4th cup syrup or agave

·         1 tsp vanilla extract

Toppings

·         Blackberries

·         1/4th cup Dairy free chocolate

·         2 tbsp. coconut cream

·         1/4th cup almond butter

·         2 tbsp. sunflower seeds

Directions

Line an 8x8 baking pan with parchment paper so all the sides are covered as to prevent leaks, and set aside.

Combine the yogurt, syrup, and vanilla together and then pour into the lined pan. Drizzle in the almond butter and Berries and put in the freezer. This will allow your toppings to set a bit before adding more so they don’t all mix together.

Using the double boiler method, melt together the dark chocolate and coconut cream together until smooth. Take the pan out of the freezer and drizzle the chocolate sauce on top. Sprinkle with sunflower seeds and then freeze for at least 3 hours.

Take out of the freezer and enjoy immediately!

Don’t forget to pin it!

Oatmeal Cream Pies // Vegan & Gluten Free

Recently I have been re-discovering the idea that because I have the freedom to eat whatever I want as long as its gluten & dairy-free! SO My friend from Feasting on fruit, my husband and I have been discussing some of our favorite childhood treats! I brought up the memory of going to youth group and always being greeted with a Little Debbie oatmeal cream pie! Now the love of a dessert that is NOT chocolate means a lot coming from a girl who keeps a 5lb bag of cocoa powder on hand at all times…

We decided it would be beneficial to everyone to make an at-home recipe that was vegan, gluten-free, and well, delicious!

Ingredients

• 1/2 cup almond butter

• 1/4 cup coconut sugar

• 1/4 cup maple syrup

• 1 tbsp molasses

• 1 tsp vanilla extract

• 1/2 cup Gluten-free oats

• 1/2 cup Almond Flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon

• 1/4 tsp ginger (optional)

• Store-bought vegan vanilla frosting OR Natalie’s homemade frosting found here! https://www.feastingonfruit.com/vegan-gluten-free-carrot-cake/

Directions

Pre-heat the oven to 350F and Prep your baking sheet with parchment paper

Combine the almond butter, coconut sugar, molasses, maple syrup, and vanilla

Stir in the oats, almond flour, baking soda, salt, cinnamon, and ginger until a thick batter forms

roll into balls and press them onto your prepared baking sheet, slightly flattening them.

Bake for 10-12 minutes and then let cool.

Once cool and then apply the frosting to the bottom of one cookie, and then sandwich with another cookie!

Serve and enjoy!

Thanks again!

Love,

Sonya, Natalie, & Daniel!

Dairy Free Mexican Mocha

Back when Daniel and I were dating long distance we would have dates over skype where we would make fun foods together, watch the same movie and then end our day with an intense game of monopoly!

Since this was the most elaborate date we could have we always tried to mix things up and make it interesting! One of the ways we had fun with our dates was picking fun recipes! We made things like homemade macaroni and cheese, a souffle recipe from a video game, and my favorite, the Mexican Mocha!

This drink packs a punch with the cayenne and cinnamon spice that offers a unique flavor! The spice is met with espresso and creamy milk that balances out the whole drink.

I wanted to create a go-to recipe for what I believe to be the perfect balance of flavor, so here you go!

Ingredients

Spice Mix - Makes about 4 tbsp.

· 2 Tbsp. Coconut Sugar

2 tbsp. Cocoa Powder

· 1 tsp Cinnamon

· 1/8th tsp. Cayenne

· Pinch of Salt

Drink

· 2 tbsp. Spice Mix

· 1/2 tsp. Vanilla

· 1 shots Espresso

· 1 cup Milk of choice

Directions

Mix the dry ingredients until combined.

Pour 2 tablespoons of the mixture into a cup and add in the vanilla. If you have an espresso machine, froth the milk and then pull one shot of espresso. Pour the espresso into the cup and mix until fully combined. Pour in your milk and enjoy!

If you do not have an espresso machine heat up the milk on medium in a small pot. Whisk in 2 tablespoons of the mixture and add in the vanilla and about 1/4th cup of strong coffee.

Once heated pour & enjoy!

On the Go Raspberry Baked Oatmeal

I don’t know about you, but when it comes to breakfast whatever is quickest or easiest isn’t that appealing. And with the start of school and mornings getting busier and busier I decided it was a good time to create a simple fun and delicious on the go breakfast that both you and the whole family will enjoy!

These raspberry baked oatmeal bars are a super easy option as you make them the night before, store in the fridge and serve as bars in the morning. You can use them as an on the go breakfast, snack, topping for yogurt, or even with a little vanilla ice cream for dessert!

Not to mention that if you’re giving this to little hands in the morning it’s not a crumbly dry bar so the mess in the minivan is minimal! It is also a recipe that can be tweaked to match your taste! I use raspberries in this recipe, but you could easily switch it out for blueberries, blackberries, or your favorite dried fruit!

I use chocolate chips in this recipe, but you could sub for cacao nibs! The amount of honey is also optional! I find that feeding it to little ones it’s better to keep the honey and mini-chocolate chips in, but as an adult, I don’t mind having them be a little less sweet.

SO now that we have established how awesome these bars are here is the recipe!

Ingredients

· 2 cups Oats

· 2/3rd cup chopped dates (about 5 dates)

· 1/4th cup honey

· 2 eggs

· ½ cup nut butter

· ½ cup nut milk

· ¼ cup Chia seeds

· 1/3rd cup cacao nibs or mini chocolate chips

· 1tsp baking powder

· 1 cup raspberries (I used frozen raspberries)

· Pinch of salt

· 2 tsp Cinnamon

Instructions

Pre-heat the oven to 350 F.

Mix all of the dry ingredients, including the raspberries and dates.

In a separate bowl whisk the eggs and milk together and then combine with the dry ingredients.

Add in the honey and nut butter and mix until combined.

Pour into a 9x9 pan and bake for 30-35 minutes.

Let cool, cut into squares and serve, or wrap individually for an on the go breakfast or snack!

Enjoy!

Thank you again for stopping by!

-Sonya Peacocke