Chocolate Buckwheat Strips #77
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Quick & Dirty: Cherry Almond Scones! Easy, Tasty, Baking made Simple.
The Quick & Dirty Series! In less than 2 minutes you have a full How-To tutorial on Scones. This recipe uses Cherries and Almonds but you can use any mix in you like! Remember to keep your ingredients cold and don't over-mix.
Get there even quicker with Time Stamps:
Ingredient List - 0:02 - 0:05
Mixing - 0:10 - 0:12
Cutting Scones/Shaping - 0:14 - 0:19
Bake Time - 0:22 - 0:24
Finished Scones - 0:24 - 0:28
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PLANT-BASED BUCKWHEAT CINNAMON RAISIN BREAD ???? Breakfast just got a whole lot better!
One of my favorite things to eat with breakfast is a piece of Plant-Based Buckwheat Cinnamon Raisin Bread toasted with a slather of peanut butter. The sweet cinnamon date swirl compliments the earthy flavor of the buckwheat bread perfectly. Breakfast just got a whole lot better! This bread is vegan, gluten-free, refined sugar-free, oil-free, and whole food delicious!
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Wild Blueberry Granola Crumble - Gluten Free
I'm always testing granola bar recipes, and I wanted to create one that had wild blueberries in it. I have been reading a lot about the health benefits of wild blueberries ever since I learned about their amazing superfood properties from Anthony William, aka The Medical Medium. I highly suggest reading up on his stuff! It's incredible!
This recipe doesn't disappoint, but when I tested it, it actually turned more into a crumble than a bar. I blame it on the moisture from the wild blueberries, as well as this interesting testing discovery:
When I use store bought almond butter, the recipe sticks together more like bars. When I use home made almond butter, the recipe doesn't come together like a bar, but rather, like a crumble.
So my happy accident has turned into our good fortune: a great, healthy, gluten free, plant based recipe for granola crumble! Use it to make parfaits, or whatever your granola-loving heart desires.
Here is what you'll need:
1 1/2 cups organic brown rice crisps
2 cups gluten free rolled oats
1 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/3 cup sesame seeds
1 tbsp coconut oil
1 cup almond butter
1/2 cup honey*
1/2 cup maple syrup*
A pinch of cinnamon
A pinch of sea salt
1 cup wild frozen blueberries
*You can interchange the honey and maple syrup depending on your tastes, and use any other liquid sweetener. You can also add a bit less if you want it to be less sweet.
1. Line a 9x13 inch baking dish with parchment paper. Set aside.
2. Mix together the rice crisps, oats, coconut, sunflower and sesame seeds. Set aside.
3. Over medium low heat, warm up coconut oil, almond butter, honey and syrup, cinnamon and sea salt until combined and warmed through.
4. Pour the sweetened mixture over the dried granola, and add the blueberries. Toss until all is combined.
5. Pour the granola crumble into the baking dish, and smooth out evenly, packing it down as hard as you can. Place in the fridge to set overnight, and voila! You have granola crumble!
Enjoy!
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“But It’s Vegan” Evita Vegan Lunch Ideas Collaboration | Korenn Rachelle
Welcome back to another video, this one is a collaboration with Evita from But It's Vegan these sandwiches were absolutely delicious. If you are looking for something satiating and healthy, this is a good place to start. Check out her recipes and I will see you next time.
But It's Vegan Channel:
Gluten Free Buckwheat Bread Recipe:
Every Day Vegan Food; an introduction to the versatility of vegan cooking. Over 100+ Recipes Mock Meats, Roasts, Salads, Soups, Sandwiches, Sides, Desserts. Breads, Pastas, Breakfast, and More! Download your copy now:
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