These are so delicious, and healthy!
I’ve made these a couple of times before (and posted them on my tumblr blog here), but they were just banana oat, this time I added cacao!
They are pretty dense and moist pancakes, sort of like banana bread. So if you wanted a more cakey texture, try just using 1 banana and increasing the flour to 3/4 cup.
1 1/4 cup oats
1/2 cup flour (I used spelt flour)
2 tablespoons cocoa powder or raw cacao powder
2 tsp baking powder
1/2 tsp salt
1 cup non-dairy milk
1/4 cup maple syrup or agave
1 tablespoon oil (I used peanut)
1 tsp vanilla
1/2 tsp cinnamon
2 medium ripe bananas
Blend all the ingredients in a blender for a few seconds, except the bananas. Then add the bananas and blend until smooth (about 10 seconds).
(If you don’t have a blender you can mash the bananas well with a fork and then whisk everything together).
Cook over a medium heat, and serve with maple syrup, banana and/or berries!
These shortbread cookies were inspired by the Earl Grey Cupcake from Mister Nice Guy Cupcakes! They’re not too strong, so even if you’re not a fan of earl grey tea, you might still like these!
They just have a subtle earl grey flavour that comes out when you bake them, and a hint of lemon.
I used this recipe from Martha Stewart, and just replaced/added a couple of ingredients.
2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
1/2 teaspoon salt
1/2 cup vegan margarine
1/2 cup coconut oil (or shortening), softened, but not fully melted
1/2 cup confectioners’ sugar
1 tablespoon finely grated lemon zest
1 tsp vanilla
Preheat oven to 180˚C (350˚F).
Whisk together flour, tea, and salt in a small bowl.
Put margarine, coconut oil, sugar, lemon zest and vanilla in the bowl of an electric mixer. Beat for a few minutes until pale and fluffy. Reduce speed to low and gradually mix in flour mixture until just combined.
Divide dough in half. Roll each half into a log, 3 – 5cm in diameter, on baking paper or glad wrap. Put the logs in the freezer for half an hour till they are firm.
Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets.
Bake cookies for 12 – 15 minutes, rotating sheets halfway through, until edges are golden. Let cool completely on wire racks.