crispy crepes

preparation time: 10 min

baking time: 30

ingredients

• 250g all purpose flour
• 30 ml avocado or extra virgin olive oil (avo preferred but olive is ok!)
• 530 ml soy milk
• 2 - 4 tablespoons of coconut sugar
• 1 tablespoon of vanilla extract

preparation

1. make sure all your ingredients are at room temperature
2. in a bowl sift your flower and coconut sugar with a fine siv
   i sift my coconut sugar since it is a fairly course sugar, i do not add the courser granules but keep them in a separate jar after sifting to use them in other recipes
3. add all the other ingredients and mix together with a whisk until you have a smooth batter with no lumps
5. heat up your pan and add some vegan butter
   adding butter once for your whole batch is enough but if you want your pancakes extra crispy you can add a little bit of butter inbetween every few pancakes.
6. when your pan is hot ladle in a spoon of your pancake batter and tip your pan to spread it out evenly, crepes should be thin and crispy.
7. when golden brown, flip with a spatula and bake the other side for 1 to 2 minutes.
8. add with your favourite toppings and enjoy!

Blondies

ingredients

• 230g rinsed chickpeas [canned]
• 185g cane sugar [other works fine too]
• pinch of seasalt
• half teaspoon cinnamon powder
• half teaspoon vanilla extract
• half teaspoon baking
• teaspoon baking powder
• 85g peanut or almond butter
• 40g oat or wheat flour
• chocolate chips [optional]

preparation

1. Preheat the oven to 350˚F (176˚C). Line an 8×8 inch baking pan with parchment paper. Set aside.
2. Drain and rinse chickpeas, then pat them dry with a paper towel or kitchen towel.
3. Fit the food processor with a metal blade. Add chickpeas and sugar. Process the mixture until it reaches a very creamy consistency. It’s important to blend until there are no chunks or visible pieces of chickpea skins in the mixture. Scrape down the sides as needed.
4. dAdd almond butter, cinnamon powder, vanilla extract, salt, and baking powder to the food processor and blend until completely smooth. Then add oat flour and blend again until all the ingredients are fully combined. The batter will be thick, sticky, and dense. Be careful not to overwork your food processor.
5. Remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips.
6. Transfer the batter into the prepared pan and distribute it evenly, making sure to spread it out into the corners to ensure a level surface. Sprinkle the top with extra chocolate chips if desired.
7. Bake the blondie for about 20 to 25 minutes or until a toothpick inserted into the middle comes out with just a few crumbs.
8. Let it cool for a few minutes before removing it from the pan, then allow it to cool completely on a wire rack before cutting into slices and serving.

enjoy!

Brownies

preparation time: 30 min

baking time: 40 min

ingredients

to make flax egg

• 2 tablespoons of ground flax seed
• 5 tablespoons of water

to make simple syrup

• 300g cane sugar
• 1/2 cup (118ml) of water

other ingredients

• 60g of cocoa powder
• 33g of powdered sugar
• 180g of all purpose flour
• 1 tablespoon of espresso powder
• a pinch of salt
• 1/2 cup (118g) of vegetable oil
• half a cup of vegan chocolate chips + extra to sprinkle on top
• half a cup of walnuts
  (or add to taste, if you like em nutty and more nuts)
• optional: sugar stars to sprinkle on top

preparation

1. pre heat your oven to 350° farenheit or 175° celsius and line an 8' by 8' baking tin with parchment paper.
2. start by mixing together the flax seed and 5 tablespoons of water together in a small bowl to make a flax egg, set aside to well
3. to make simple syrup add the cane sugar and half cup of water together in a small cooking pan and place on low heat until the sugar has completely dissolved.
   do not let it come to a boil or your syrup ill evaporate.
4. in a large bowl sift your flour, cocoa powder, powdered sugar through a fine siv.
   add the espresso powder and salt and whisk all the dry ingredients together.
5. when your simple syrup is done cooking, add it into the bowl with dry ingredients together with the vegetable oil and the flax egg from earlier.
   mix combine the wet and dry ingredients together with a spatula but do not overmix. (if you keep mixing too long your brownie batter will not be as moist and lose its intended texture.
6. add the chocolote chips and walnuts and fold them in.
   i just crush the walnuts in my hands over the bowl, they dont need to be super fine.
7. pour the batter in your baking tin and sprinkle some chocolate chips on top.
   i also like to add little gold stars because i think it looks cute, feel free to decorate them however you fancy
8. place your baking tin in the oven and let the brownies bake for about 35 to 40 minutes.
   the longer you bake them the drier they will become.
   
9. when your brownies are done baking, leave them to cool off before cutting them.

Blackberry jam

difficulty: ✦✦✧

preparation time: 1 hour

ingredients

• 8 cups of blackberries
• 2 tablespoons of lemon juice
• 6-7 cups of granulated sugar

tools

• potato masher
• BIG cooking pot
• wooden spoon (youll want to keep this one for making jam...you'll see why)
• mixer
• 5-7 jam jars

preparation

1. clean your berries in water and dry them off on a tray with a paper towel.
2. add the berries and lemon juice to your cooking pot and put them on medium high heat. mash them with a potato masher until most of the berries have fully broken down and let simmer for a few minutes.
3. use a mixer to further break down the berries into a smooth mixture.
4. slowly add the sugar and stir to combine. simmer on low heat for a few minutes to fully dissolve the sugar.
5. turn up the heat to max and keep stirring continuously until the mixture comes to a full boil. mix for 1 more minute and then remove jam from the fire.
6. allow to cool for a bit and then pour the jam in jars.
7. if you're reusing old jam jars you can fill the jar to the top, seal it and turn the jar upside down for a few minutes. doing this should make the jar seal itself and make your jam shelf-stable. (afaik this only really works with the jar-lids that make a clicking sounds when you press on them, which allows them to suck vaccuum after sealing them. )
8. if the jars are properly sealed they can be stored for several years

Banana bread

preparation time: 30 min

ingredients

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• a pinch of salt
• 1 teaspoon of cinnamon powder
• 3/4 cups cocnut sugar
• 1/4 cup of cane sugar
• 4 tablespoons of soft room temp vegan butter
• 2 tablespoons of vegetable oil
• 3/4 cup of soy/almond/oat milk
• 1 teaspoon of vanilla extract
• 2 very ripe bananas (the riper the better)

preparation

1. set the oven to 175 C or 325 F and line a loaf pan with baking paper.
2. in a large bowl whisk together the flour, baking power, baking soda, cinnamon and salt.
3. whisk in the coconut and cane sugar.
4. make a centre in the middle of the bowl and add the remaining ingredients except for the banana and use a spatula to stir together all the ingredients.
5. in a separate bowl mash your bananas with a fork, then fold them in to the rest of the ingredients.
6. add in chocolate chips if you like and fold those in.
7. pour the mixture into your loaf tin
8. bake for 1 hour. you can check if the banana bread is done with a toothpick.
9. remove from the oven and let cool before taking it out of the pan and slicing
10. you can store banana bread in an airtight container for up to a week

chocolate mousse

preparation time: 15 min

ingredients

• 290g silken tofu
• 1/3 cup soy milk
  (any other plant milk will also do but i reccomend soy)
• 200g dark vegan chocolate
• 1/4 cup maple syrup

preparation

1. start by melting your chocolate au bain marie
2. while your chocolate is melting, add the Tofu, soy milk and maple syrup in a bowl and mix with a hand mixer until smooth
3. when your tofu mixture is completely smooth and your chocolate is fully melted, add the chocolate to the bowl with the tofu mixture and combine with a spatula until the color is consistent
4. divide your chocolate mousse into 6 to 8 cups and place in the fridge for at least 1 hour to cool down (i reccomend leaving it overnight for it to fully stiffen up.)

Stuffed dates

preparation time: 1 hour

ingredients

• dates (medjool or regular ones both work)
• smooth peanut butter
• Nut of choice, i recommend using pecans, walnuts or almonds for this.
• dark vegan chocolate
• optional: a pinch of salt
• vegan chocolate chips to taste

preparation

1. start by slicing your dates in half and removing the pits, try to leave them hinged on one side, like you would be slicing open a sandwich. this will make it easier to cover them in chocolate without falling apart later.
2. fill the dates about halfway with peanut butter.
3. add a nut in the middle and close the date like a little sandwich. dont worry if they dont fully close.
4. put the dates on a tray and put them in the freezer until the peanut butter has fully hardened.
5. melt your chocolate in the microwave or au bain marie.
6. take the dates from the freezer. coat them in the melted chocolate and place them on a tray lined with baking paper. you can sprinkle on a tiny bit of course salt to make the flavours pop.
7. put the dates back in the freezer until the chocolate has hardened.
8. store the dates in a container in the fridge. (if you leave them out of the fridge the texture of the chocolate will become a bit dull, which i tend to find unpleasant.)