The Oatmeal Artist: Lemon Poppy Seed Oatcakes for One After exploring every oatmeal option to use my lemon extract, I had to move on to the next format: pancakes. I'm so glad I discovered how to make these single-serving pancakes. It's wonderful to have pancakes in the morning without standing over the stove, flipping extra pancakes for half an hour. Also, these oatmeal pancakes treat me without ripping my stomach apart. My body hates Bisquick! Now, I'll be honest, these pancakes are perfectly tasty but not overly sweet. by The Oatmeal Artist Prep Time: 5 min Cook Time: 10 min 2/3 cup rolled or quick oats (I use Country Choice Organic)2/3 cup milk of choice1/2 overripe bananajuice of one lemon (~3 tbsp), or 1 tsp lemon extractrounded 1/2 tsp baking powder1 tsp poppy seedspinch of salt1 tbsp honey or agave (optional) Put all ingredients in a blender and blend until smooth. Heat a griddle pan over medium low heat. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!)
Je mange comme une poule Oatgasm: Peach Cobbler Baked Oatmeal I’ve been spending a lot less time consumed within the beguilements of the virtual world, and more noticing the one around me. I’ve finally come to realize, after years of being a self-proclaimed internet addict, that I’d rather submerge myself in culture, food, laughter, and life than clicking away at meaningless diversions and lost opportunities. Why this insight remained in the shadows for (more or less) sixteen years, I do not know. But the clarity and consciousness is real, and I’m finding the effect quite lovely. For the first time in countless months, I started my morning with the newspaper. Today, I’d like to share this ode to fruit desserts, and their overlooked independence in the world of food. In the mean time, I’ll be out rediscovering the world for a bit. “I have recently been alarmed to learn of the indiscriminateness with which the general public uses the term “cobbler.” “But you may ask, wouldn’t a clafoutis by any other name taste just as sweet? (L.V. Mr. Ingredients
Recette de Vegan Valkyrie Un cheesecake… sans fromage ! – La recette de Vegan Valkyrie Un cheesecake sans fromage, c’est tout à fait possible ! Vegan Valkyrie vous propose... Tarte chocolat blanc-noix de coco – La recette de Vegan Valkyrie Une tarte chocolat blanc/noix de coco, pour un super dessert ou un goûter bien réconfortant.... Pain perdu à la banane – la recette de Vegan Valkyrie Un pain perdu à réaliser le matin quand vous avez le temps, ou juste pour le plaisir... Seitan caramélisé et nouilles thaïlandaises – la recette de Vegan Valkyrie Un plat à consonance asiatique cette semaine avec Vegan Valkyrie ! Velouté au butternut et aux cèpes – La recette de Vegan Valkyrie Cette semaine, une recette de saison avec de la courge, des champis et une grosse dose de... Les sablés de Noël, la recette de Vegan Valkyrie Des petits gâteaux de Noël ? Un petit déjeuner d’automne, la recette de Vegan Valkyrie Cette semaine, Vegan Valkyrie a préparé un petit-déjeuner automnal, histoire de commencer la...
Salted Brownie Baked Oatmeal Mmkay. How could anyone see the name of this recipe and NOT be tempted?! I suppose I owe you that much. It's been over a WEEK since I've posted a recipe. But hizzah! The idea of this one has been haunting me for MONTHS. BUT ALAS...here it is! by The Oatmeal Artist Prep Time: 5 min Cook Time: 20 min 1/3 cup milk of choice1/3 cup applesauce or 1/2 a ripe banana, mashed1/4 tsp vanilla extract1/2 cup regular rolled oats4 tsp. cocoa powder1/4 tsp. baking powderone LARGE pinch of coarse salt (like kosher) Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.Mix together first three ingredients in a large bowl.Add in dry ingredients: oats, cocoa powder, and baking powder.Stir well, and then transfer to the ramekin.Top with salt, then bake for 18-25 minutes. * Alternatively, you could replace almond milk, applesauce/banana, and cocoa powder with 1/3 cup chocolate milk (I recommend Silk Dark Chocolate almond milk.
V comme Végé : cookies et cake salé Un peu de légèreté après mes deux derniers billets un peu… houleux. D’abord, un grand merci à vous tous pour votre lecture, vos partages, vos commentaires, de ces articles dont les sujets (la bienveillance éducative et le végétarisme) me tiennent tout particulièrement à coeur. Grâce à ces deux billets, l’activité du blog a explosé : on passe de vaguement 12 à 100 vues par jour en jour "creux" (sans publication), vous avez été plus de 3000 à me lire lors de mes deux dernière publications, et nous sommes bientôt 200 sur la page Facebook des Elucubrations ! Autant vous dire que je ne m’y attendais pas trop, et que ça fait tout bizarre ! Et dans ces moments-là je me dis que j’ai bien fait de ne pas abandonner mon blog, et de l’alimenter encore et toujours… Merci, du fond du coeur. Bon, ça suffit maintenant d’être mielleux et niais, reprenons si tu veux bien. Un peu de légèreté je disais donc, même si à mon avis mon estomac me dirait le contraire s’il était doué de parole. Aujourd’hui, donc :
Chocolate, Pear & Hazelnut Baked Porridge | Cinnamon Soliloquy Chocolate, pear and hazelnut is a (three way) marriage made in heaven… chocolate and pear always work, and the hazelnuts create a divine connection between the two flavours. The added touch of the pear fan on top leaves the middle of this baked porridge gooey and moist, but still with the slight crunch of sweet roasted hazelnuts. This is a delicious (and decadent) breakfast that will fill your kitchen with chocolatey, nutty aromas! Chocolate, Pear & Hazelnut Baked Porridge Ingredients: 1/2 cup / 45-50g rolled porridge oats 1/2 cup / 120ml milk of your choice (for double decadence use chocolate milk!) 1 ripe pear 1/4 cup / 25g chopped, roasted hazelnuts (roast them on a tray for 10 minutes at about 180°C) plus extras, halved for the top 1/2 tsp vanilla extract 1/2 tsp baking powder 1 tbsp cocoa powder tiny pinch salt (optional: sweetener to taste e.g. tsp honey/sugar/syrup/sweetener) Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Like this: Like Loading...
Cooking Mumu Cooking Mumu - Blog de cuisine Vegan Cinnamon Buns for 2 On crisp, cool mornings, cereal + milk just doesn't cut it. I prefer warm, hearty breakfasts like oatmeal, pancakes, waffles, etc. Cinnamon buns are a special treat I usually save for holidays because making an entire batch can be overwhelming if it's just our family of three. I mean, I won't lie -- I could put away half of them myself, but I know that's not ideal from a nutritional perspective. (Psst: Did you see 9 Foods w/ More Sugar Than Doughnuts on Mother Jones?) Yesterday morning, I was freezing when I woke up. CINNAMON BUNS FOR 2 vegan, no-rise time required! What you'll need . . . For the bun: 1/4 cup + 1-2 tablespoons soy milk (or almond, etc.)1 tablespoon maple syrup1 tablespoon olive oil1 cup white-whole wheat flour1 tablespoon sugar1 teaspoon baking powderpinch saltFor the filling:1 teaspoon cinnamon2 tablespoons sugar1 tablespoon olive oil For the glaze:1/2 cup powdered sugarsplash vanilla extract1/2 tablespoon Earth Balance1-2 tablespoons hot soy milk (almond, etc.)