Buckwheat Waffles
serves 3-4
2 tbl water
1 1/2 tsp ener-g egg replacer
1 cup whole wheat flour
3/4 cup buckwheat flour
1 tbl baking powder
1/4 tsp salt
1 1/2 cups oat or almond milk
1/2 cup unsweetened apple sauce
2 tbl melted coconut oil
2 tbl agave or maple syrup
In a small bowl, combine the water and egg replacer and whisk for 1-2 minutes until slightly thick and frothy. Set aside.
In a large bowl, combine both flours, baking powder and salt. Make a well in the center of the dry ingredients and add all of the wet. Add the egg mixture.
Whisk until only a few lumps remain. Let sit at room temperature for 15 minutes.
Preheat your waffle iron and cook until golden brown.
Chocolate Hazelnut Spread
1 cup toasted hazelnuts
1/3 cup oat or almond milk
3 tbl maple syrup
2 tbl cocoa powder
2 tbl melted coconut oil
Combine all of the ingredients in a food processor (or blender) and blend until smooth and creamy!
Showing posts with label vegan nutella. Show all posts
Showing posts with label vegan nutella. Show all posts
Thursday, August 21, 2014
Friday, December 14, 2012
Homemade Nutella
Nutella seems to be all the rage these days. But despite the nutritional claims on the commercials that Nutella is HEALTHY (I'm sorry, excuse me while I roll my eyes out of my socket), if anyone bothered to read the facts on the back they would see that it's no better than spreadable candy. Hazelnut chocolate spread sounds amazing to me, but I want a version that isn't chock full of sugar, oil and artificial vanilla. My version is simple: hazelnuts, cocoa powder, a little coconut oil and maple syrup sweetened to taste. All you need is a food processor or high powered blender and you've got yourself a treat to spread on whatever you want!
One Year Ago Today Stuffed Poblanos with Sweet Oregano Sauce
Two Years Ago Today Southwestern Corn Souffle with Seitan & Black Beans
Homemade Nutella
2 cups roasted hazelnuts
3 tbl cocoa powder
2 tbl coconut oil
2-4 tbl maple syrup
Blend the hazelnuts in a food processor for 5 minutes until the nuts have come together to a paste. Add the cocoa powder and oil and blend 3 minutes more. From here, add maple syrup to your preferred level of sweetness and blend to combine. I added 2 tbl and it is a little more bitter than sweet, but that is the way I like!
One Year Ago Today Stuffed Poblanos with Sweet Oregano Sauce
Two Years Ago Today Southwestern Corn Souffle with Seitan & Black Beans

2 cups roasted hazelnuts
3 tbl cocoa powder
2 tbl coconut oil
2-4 tbl maple syrup
Blend the hazelnuts in a food processor for 5 minutes until the nuts have come together to a paste. Add the cocoa powder and oil and blend 3 minutes more. From here, add maple syrup to your preferred level of sweetness and blend to combine. I added 2 tbl and it is a little more bitter than sweet, but that is the way I like!
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