Getting out of bed early this morning felt 100x more tolerable once I had this delicious plate in front of me 😋 Who else is ready to take on this Wednesday?! 🙋🏻♀️ #onmyplate - a veggie-packed mini frittata loaded with asparagus, red onion, mushrooms, and cherry tomatoes topped with @macroveg kale and almond pesto with avocado toast topped with tomato and microgreen basil on the side. ...
Caramel Whoopie Pies by @emerson_cooks 💗
1/2 cup soy milk
2 tsp apple cider vinegar
1 cup spelt flour
1/3 cup cacao powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup coconut sugar
1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)
1/4 coconut oil melted
Extra mylk if necessary
1. Preheat Oven 160C/320F.
2. In a bowl mix together the mylk and apple cider vinegar. In another bowl combine the dry ingredients, then add in all of the remaining wet ingredients including the soy mylk and ACV mix, and stir to combine. The mix should run easily off a spoon but still hold its shape, add more mylk if the mix is too thick.
3. Spoon out 2 tsp sized mounds onto a lined baking tray, leaving 2 inches between each round, once all of the mix is used, bake for 10 - 15 minutes, or until they've risen slightly and a skewer inserted comes out clean. Assemble with the whipped cream filling!
1 cup ‘Coyo’ coconut yoghurt: whip with an electric beater until thick and holds its shape
3 tbsp vegan store bought caramel or make your own (below) stir through the whipped cream.
2 tbsp coconut oil
3 tbsp coconut sugar
2 tbsp maple syrup
2 tbsp cashew or almond butter
Add all ingredients to a small saucepan and simmer over low heat until for about 3 minutes, allow to cool before adding to the whipped coyo. [as posted on EmersonCooks.com] #bestofvegan [Find thousands of vegan recipes on www.bestofvegan.com, direct link in bio @bestofvegan ] ...