It never ceases to amaze me how something so simple and easy can be SO good. This recipe is all those things. 1 cup unsweetened plant milk 1 frozen banana 1 scoop Sakara Life metabolism powder (or sub 1-2 tbsp cacao powder) Handful sprouted almonds Handful ice Combine in a blender until smooth but still […]
Double Chocolate Smoothie Bowl Read More »
To be completely transparent, I have no idea what these taste like. All I can tell you is my entire family DEVOURED these. My husband insisted I not “vegan-ize” this recipe. I followed the graham cracker recipe Montclair Bread owner Rachel Wyman posted for the #mbcbakealong pretty closely (REAL butter you guys! Courtesy of Vital Farms), subbing ingredients based on what we
These are ridiculously easy but require patience. All you do is let a frozen bag of strawberries defrost in a blender, add juice from 1/2 a lemon and a touch of maple syrup. Blend until completely liquid. Spread onto a large baking sheet lined with parchment paper. You want this to be as evenly spread
Strawberry Fruit Roll-Ups Read More »
I have a confession: I let my kids have this for breakfast. In my defense, the ingredients are so good, it’s basically oatmeal (if oatmeal and dessert had a baby). Presenting vegan CARMELITA BARS! Normally, I would have used Hu Kitchen chocolate gems, but they weren’t available so I chopped up their salty bars, which is
Vegan Carmelita Bars Read More »
Our silicone donut pans finally arrived so naturally, we had to test them out! These were a huge hit, made obvious when 7 out of the 10 donuts we made were gone day one. I made the same glaze as the Mexican chocolate cake and sprinkled my favorite Vesta Chocolate cacao nibs on top. 1 2/3 cup Bob’s Red
