Beetroot pancakes

 INGREDIENTS

1 cup whole-wheat flour

1 tsp baking pdr

1/4 tsp salt

1 cup unsweetened plant-based milk (like almond milk or oat milk)

1 large egg

1/4 cup cooked and mashed beetroot (about 1 medium beet)

1 tbsp maple syrup (optional, for sweetness)

1/4 tsp vanilla extract

Oil or cooking spray for frying

Instructions

In a large bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, whisk together the plant-based milk, egg, mashed beetroot, maple syrup, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms.

Heat a lightly oiled or sprayed non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Serve immediately with your favourite toppings. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Maple-Sweetened Banana Muffins

Ingredients 

 

• ⅓ cup melted coconut oil or extra-virgin olive oil 

 

• ½ cup maple syrup or honey 

 

• 2 eggs, preferably at room temperature 

 

• 1 cup packed mashed ripe bananas (about 3 bananas) 

 

• ¼ cup milk of choice (I used almond milk) 

 

• 1 tsp baking soda 

 

• 1 tsp vanilla extract 

 

• ½ tsp salt 

 

• ½ tsp cinnamon, plus more for sprinkling on top 

 

• 1¾ cups white whole wheat flour or regular whole wheat flour 

 

• ⅓ cup old-fashioned oats, plus more for sprinkling on top 

 

• 1 tsp turbinado (raw) sugar or other granulated sugar, for sprinkling on top

Method  

1. Preheat oven to 325 degrees Fahrenheit. If necessary, grease 11 cups of your muffin tin with some butter or non-stick cooking spray. 

 

2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, then add the baking soda, vanilla extract, cinnamon, and salt. 

 

3. Add the flour, and oats to the bowl and mix using a large spoon, until just combined. If you wish to add any additional mix-ins such as nuts, chocolate, or dried fruit, now is the time to do so. 

 

4. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats, followed by a very light sprinkling of sugar. Bake the muffins for around 25 minutes, or until a toothpick inserted into a muffin comes out clean. 

 

5. Place the muffins on a cooling rack to cool. You might need to use a butter knife to loosen the muffins from the pan. 

 

Note: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4. However, if you freeze them in a freezer-safe bag, they can last for up to 3 months.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Almond-Buckwheat Granola with Yogurt and Berries

Ingredients

For granola

• 1 Tbsp. olive oil
• 1 Tbsp. pure maple syrup
• 1/4 tsp. kosher salt
• 1/2 cup buckwheat groats
• 1/4 tsp. ground cinnamon
• 1/3 cup sliced almonds

For serving (1 bowl)

• 3/4 cup plain Greek yogurt
• 1/2 cup mixed berries
• 1/3 cup almond-buckwheat granola

• Pure maple syrup, for drizzling or Honey

  
  

  Method

  Heat oven to 300°F. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together oil, maple syrup and salt.

  Heat medium cast-iron skillet on medium-high. Add groats and toast, shaking and tossing often and adjusting heat as needed, until crisp and light golden brown, 2 to 4 minutes. Transfer to bowl with maple syrup mixture and toss to coat (it will sizzle), then stir in cinnamon and almonds. 

  Spread mixture onto prepared baking sheet and bake, stirring halfway through, until golden brown, 15 to 20 minutes. Let cool.

  Serve granola with yogurt, berries and drizzle of maple syrup if desired.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

 

 

Chia Pudding

 Ingredients

• 1/4 cup of chia seeds
• 1 cup of milk (your choice: almond, oat, cow’s, etc.)
• 2 tbsp of maple syrup (or honey)
• 1 tsp of vanilla extract
• Pinch of salt
• Toppings: fresh fruit, nuts, seeds, chocolate chips

Method:

• In a bowl, whisk together all the ingredients.
• Cover the bowl and refrigerate for at least 2-4 hours, or overnight for a firmer pudding. The seeds will absorb the liquid and form a thick gel.
• Divide the pudding into bowls and top with your favourite toppings. Enjoy!
  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.