I am finally getting around to posting this recipe after featuring it on my Instagram account a while ago. A lot is changing at the moment and I am in the process of getting back into taking regular photos and typing up my thoughts and […]
Tag: Gluten Free
Hello friends! I haven’t posted on my blog for a while because I have been finding it all a bit too overwhelming. I’m really behind on posts so I’m going to be gradually uploading them along with new content. I always want everything to be too […]
I have been loving making my own lattes and drinks recently. I do really enjoy cold brew coffee, however, it’s not something I want to be drinking all the time so I love to replace it with other things from tea to turmeric and matcha lattes. The weather has been so lovely recently and I wanted to try making my own iced lattes and this is the first of a few I want to post on my blog.
Matcha has a really earthy flavour so not everyone enjoys it but I really do, paired with creamy coconut milk and a little bit of honey. If you are vegan and want to make it, then you can completely remove the honey from the recipe or replace it with something like maple syrup or agave. I would also like to point out that I do not make this recipe in a traditional way, not many people own a matcha whisk and you honestly don’t need it so I thought a blender was a much better option!
- 1-2 tsp (5-10ml) matcha*
- ½ cup (125ml) water
- 1 Tbsp (15ml) honey
- 500ml coconut milk (the one in a carton not a can!)
- Ice (enough to fill two glasses)
- Place the matcha, water and honey in a blender and blend until it is completely smooth with no lumps.
- Fill two glasses with ice and pour half the matcha mixture in each.
- Fill the rest of the glass up with coconut milk and stir until the matcha mixture is evenly mixed in.
- Enjoy with a reusable straw!
If you make the recipe please use the hashtag #eatplantifully,#theplantifulbrunette and tag me in it!
I made some chocolate chickpea cookies last summer and they turned out amazing! You really can’t taste the chickpeas and it makes a great substitute for people who can’t eat gluten or wheat because this has no flour! This influenced me to make my own […]
After seeing all the delicious lemon themed posts yesterday because of the royal wedding I felt inspired to create a lemon themed recipe! I decided on lemon and poppy seed as opposed to lemon and elderflower but both are equally as delicious! I paired these pancakes with blueberry compote because I love the combination of lemon and blueberries but you could top them with whatever you want!
I like to make these pancakes for a weekend breakfast but they would also work really well as a recipe to meal prep if you keep the pancakes in the fridge and just heated them up in a toaster. Just keep the sauce separate so they don’t get soggy.
- 1½ cups (180g) oats
- 1 cup (250ml) milk (I used coconut)
- 1 Tbsp (15g) ground flax
- 3 Tbsp (45ml) water
- 2 tbsp (20g) coconut sugar
- zest and juice from one lemon
- A pinch of vanilla powder
- 3 Tbsp (12g) poppy seeds
- 1 tsp 8g (baking powder)
- Coconut oil
- Blueberry Compote
- ½ cup (80g) blueberries
- 1 tbsp (15ml)maple syrup
- Juice of ½ lemon
- Place the oats into a food processor and blend until they look like flour.
- Meanwhile mix the milk, ground flax, water, coconut sugar, lemon zest and juice, coconut sugar, vanilla powder, and poppy seeds. Mix until everything is evenly combined.
- Then add the baking powder and oats and mix until a smooth batter is formed.
- Heat a pan over medium heat and once hot enough pour the pancake batter into the pan. I used a cupcake batter scoop to divide it into equal portions.
- Cook for a couple minutes until bubbles form on the pancake then flip it over and cook for a couple minutes on the other side. Continue until all the pancake batter is used up.
- Make the blueberry compote by adding the blueberries, lemon juice and maple syrup together in a pan.
- Cook over a medium heat for about 10 minutes.
- Serve the pancakes in a stack with the sauce and a drizzle of maple syrup on top.
If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!