New Venture and Vegan Tiramisu

I'm busy, busy busy. Book is coming along, its hard work but I'm absolutely in love with creating new recipes.

Finally settling in our new home, making friends and not feeling like an alien whenever I go out.

I have also established a new partnership with the amazing "All about Vegan food " site . www.allaboutveganfood.com

You can find my new recipes on there.

Started working on a new book, something completely different than what I'm used to write, but its very close to my heart.

New Year, new challenges, new beginnings.

This evening enjoy this lovely Tiramisu style dessert.



VEGAN TIRAMISU

Tiramisu style dessert

Ingredients:

For the sponge cake

1. Chickpea water ( drained from one can or one jar)
2. 2 tbs of self raising flour ( or for gluten free use tapioca )
3. 3 drops of vanilla essence

For the filling

1. 1 cup of cashews (soaked overnight)

2. 2 tbs of fine coconut flakes (soaked with cashews)

3. 1/2 can of coconut milk

4. 2 large tbs of maple syrup

5. 1 tbs of agar flakes

6. 1 cup of water ( cold )

For decoration

1. 1 tbs of grated vegan dark chocolate 

For soaking

1/2 cup of good quality espresso coffee (cooled down)

Pre prep:

Soak cashews and coconut flakes

Equipment

1. Round cookie cutter
2. blender
3. 1 porcelain ramekin ( lined with cling film)
4. very fine sieve of cheesecloth
5. saucepan
6. mixer
7. flat baking tray lined with baking parchment

Preparation time 30 -45 min 

 Setting time : 2h

How to make it:

Sponge cake:

Preheat the oven to 180 C

In a large bowl whip chickpea water until foamy and stiff . Add vanilla and sprinkle flour. Fold the flour in. Line the flat baking tray with parchment paper. Pour the cake mix and let it spread naturally. Put in the oven and bake for 20 min or until golden brown. This sponge cake will be flat, and should be crispy on the top, just like the traditional sponge fingers covered in sugar. Keep an eye on your cake as vegan baking is not the same as ordinary baking.  Once the cake is ready, remove from the oven and let it cool down. 

Filling:

In a saucepan heat up coconut milk and maple syrup. Bring to boil and put on very low heat, this should take about 15 min . It will turn into a caramel mass . You will need to stir it constantly, once its ready set aside. 

In a blender put together drained cashews with drained coconut flakes. Add 1 cup of water. Blend until smooth . Using the cheese cloth or the fine sieve separate the pulp from the nutty cream. You should have approx. 1/2 cup of creamy substance. 

Put your coconut caramel back on low heat. Add the nutty cream and mix together until completely combined and smooth. Once it has boiled , sprinkle the agar powder and mix vigorously. Take of the heat. 

Using your round cookie cutter cut out 3 circles from your sponge cake. Prepare the ramekin, line it with cling film for easy removal. Soak each sponge circle in the espresso coffee. Put the first circle in the ramekin, then add 2 tbs of your creamy mixture. Add another spongy circle. Continue to assembly until you run out of your ingredients. 

Transfer to the fridge for setting. This will approximately take 2 h but its best to do it for 4 up hours. 

Once its ready remove from a ramekin and sprinkle with grated chocolate or sprinkle with cocoa powder. 

Enjoy!!

Summer is here?

The sun is back!!!

Amazing! Its all we needed!! Sun is out, birds are singing. Our favourite season is back!

Picnics in the park, splash park trips, visiting the woods. Possibilities are endless when the weather is great. 

We like using local produce to make our food. 

So tonight a recipe for one of our favourite summer soups. 

Broccoli Cream with extra veg and vegan dumplings

What you need:

1 broccoli
2 medium white potatoes
2 medium carrots 
1/2 cup of frozen peas
1 bunch of fresh dill
2 spoons of vegan bouillon 
2 pints of water approx.

for the dumplings:

1 cup of semolina
1cup of flour
1cup of water
salt


Chop all your veg, set aside 1/3 of veg, the rest bring to boil in water and bouillon . Cook for about 45 min, or when very soft. Cool, then using an electric blender blend. If too think then add some water, bring to boil again, add extra veg and shimmer until veg is softened. 

To make the dumplings, mix together, water, flour and semolina with some salt. With your hands mould little balls of mixture, and put in your soup. Shimmer further until cooked through. 

Its a very filling soup and its great  for dinner or lunch. 

Enjoy

Lunch on!!!

I love food. I honestly love eating , and I love making it too.

But I also love it to be quick, tasty and real.

Quick is the most important part, as with work, two kids and being alone is pretty hectic.

Today I cooked the simplest dish, but I was amazingly tasty!

Noodle bowl!

What you need:

1 bunch of broccoli florets ( 1 cup)

3 large mushrooms ( sliced)

3 larde handfuls of fresh spinach ( use frozen if no fresh)

1 chopped garlic clove

chopped flat leaf parsley

1 handful of noodles (egg free Chinese noodles)

3 spoons of dark vegan soy sauce

2 spoons of olive oil

1. Put water in a large pan, bring to boil.

2. In a frying pan, heat up olive oil, throw in the chopped garlic, then broccoli, mushrooms and the spinach last. Shimmer for 10 min. Add soy sauce. 

3. Put a handful of noodles , boil according to instructions on the packet. Mine took 5 min

4. Drain noodles, then rinse under cold water. 

5. Put noodles in the frying pan and mix well , shimmer for further 5 min. 

Once cooked, transfer to a pan and sprinkle with chopped parsley. 

Enjoy!!!

I love quick fixes when it comes to my food. So watch this space and more is coming!!

3 nut biscuits and a very very long day

its been a very long 3 weeks. I'm still in the old house and not moved into my dream home yet. Things are so complicated and the whole bureaucracy is killing me.

I say its lot I know but being alone with 2 kids is not easy. I struggle for time to do anything for myself. I often dream about having a day to myself without work, houseworks and children. But then I catch myself thinking how ungrateful I became to complain about all that.

Because the truth is?? I love being a mother. My kids are annoying, they are loud and demanding. But they are their own little selfs and they are growing to be good and kind and compassionate ones.

I often spend my days with them being without them really. I catch myself starting a game or an activity just to escape 2 min later to do some chores, to check my phone, to check email. But why? Why I cannot just sit down and play one more round of monkey game, or build one more space ship out of lego?

I'm starting to realise how little time I actually spend with them. Everything else takes over.  Reality is a bitch and I now know that.

Last night we made our fav biscuits:

3 NUT biscuits. Gluten free and vegan

Ingredients:

Wet:

2 spoons of coconut cream

2 spoons of vegetable shortening( i used trex)

1 spoon of coconut milk

Dry:

3 spoons of coconut flour

3 spoons of almond flour

3 spoons of gluten free flour

3 spoons of brown sugar ( or any sugar you wish)

topping:

2 spoons of crushed hazelnuts

1 spoon of brown sugar

Ice water if needed

How:

In a bowl mix together wet stuff, once is soft and smooth add slowly the dry mix. Mix well until combined. I used electric mixer then hands. With hands kneed dough until is smooth. Wrap in a cling film and refrigerate for min 30 min. 

Once ready, roll out and cut shapes out. 

Sprinkle with crashed hazelnuts and sugar mix.

Bake for 10-12 min in 180 

These are so incredibly easy and taste great with a cup of tea. 

Giant Pasta

My kids call it the "Giant "pasta. I guess for them its sort of Giant!!

I promised to post this recipe last night, but I have run out of time. My apologies to anyone who wanted it!!

Here is is:

Giant Pasta Shells

What you need:

1/2 pack of Giant Pasta Shells

5 frozen broccoli florets ( frozen works better in this recipe)

5 chestnut mushrooms

2 tbs of coconut cream

1 tbs of all purpose flour ( we use gluten free)

1 tbs of coconut oil

1 tsp of vegan bouillon 

200ml of water

Step 1:

Pre cook pasta according to instruction on the packet. Drain, set aside

Meantime when the pasta is cooking, cook broccoli in plain water,  drain, that should take no more than 10 min. 

Grate the mushrooms and shallow fry in the coconut oil. Add 100 ml of water and pinch of bouillon.  In a separate bowl mix approx. 100ml of water with coconut cream and flour. Add to the boiling mushrooms. It should turn into a thicker sauce. 

Drain the broccoli. With a potato masher mash the broccoli and add rest of the bouillon. Then fill the pasta shells with broccoli mix. Line them up in a heat prove dish. Pour the mushroom mix over. 

Bake in the oven for 10-15 min.

and then eat up!

Milking the almonds

Yes, one of the most common vegan "problems"

MILK

My son once asked me how I milk the almonds. It made me chuckle but also sad to know that at this young age he knew cows needed to be milked to obtain milk by humans.

I don't go preaching to people to give up cows milk, but I'm open to educating people about what goes behind the closed door of dairy farms.

The reason why I went vegan was me watching the film called "Earthlings" , I'm not going to go into any details here.But it has opened my eyes and over night I decided to go vegan.

We drink homemade almond milk. Mostly because all the other milks I found in the supermarkets contain lots of additives. I completely understand that manufacturers need to make sure milks last longer as they will sell better but what they put in them is plain scary.

I'm raising my kids vegan because I want them to be healthy, so giving them milk full of chemicals isn't an option. We take pride and joy in our milk, its simple and delicious. We make it plain, but later add agave, dates to sweet it up.

Here is the recipe:

Almond Milk

Makes 2 small bottles:

200g of organic raw almonds 

400ml of cooled boiled water

1 cheese cloth ( or baby's muslim will work too)

2 small bottles ( sterilised with boiling water and cooled)

1 pint of boiling water

You will need a blender

Step 1:

Pour water over the almonds and cover with cling film. Leave it for 1 h

Drain the almonds and peel the skin. They should "pop" out of the skin. Some people like it with the skins on, and thats ok. We prefer it smoother and that is without the skins.

Step 2:

Put the cheese cloth over a tall dish, make sure its clean as its where your milk will drip to. Leave a generous amount of cloth sticking out, the weight of the milk will make the dish sink.

Put the almonds in a blender, pour the cooled water with the almonds. Make sure to shut the lid!!!

Blend on low speed for 30 sec, then on fast for another 30 sec. 

Once its all blended pour over the cheese cloth. Grab the edges of the cheese cloth and squeeze it tight. Repeat until no milk is coming out. 

Step 3: 

Pour the milk into prepped bottles. Shut tight. Refrigerate. 

Step 4:

Do not throw away the pulp!!!

Spread it on grease prove paper, and dry in the oven. about 2h on 140C

Once its dry, put in food processor and blend slightly to ensure even and smooth texture. 

Voila! you have made your own almond flour!! use it in cakes, sprinkle over chia puddings. Possibilities are endless!!

Little Helper :)

My children love to cook with me. And I love cooking with them. 

I don't have many memories from my childhood. Not many happy ones anyway. Our minds usually remember the bad stuff, which hoover over happy memories like black clouds. 

I want my children to remember me and the fun stuff used to do together. 

Over the weekend we made gnocchi, something I DO remember making with my mother. 

We had fun, there was lots of mess but the result was fantastic, delicious lunch and time well spend .

My son is not veggie crazy, not like my daughter, so any chance I can get veggies into him is a great chance.  We used ordinary potatoes, sweet potatoes, beetroots and avocado. My kids call it rainbow dumplings. 

I was criticised recently for my pictures not being professional enough. I want to clarify something, this blog is not in any means a way to make money, recipes are mine, they come from the heart, and I have a job and two children who I raise pretty much alone. Snapping fancy photographs isn't a priority. I try to make them nice by slightly editing them adding borders etc. But I learn from any feedback, good or bad so I will try to get those photos nicer :)

recipe for gnocchi below:

Rainbow Dumplings (Gnocchi )

What you need:

1 large sweet potato

2 medium size potatoes

1 medium beetroot

1 medium avodado

approx 8 cups of flour ( we used gluten free)

4 spoons of coconut oil or any vegetable shortening 

pinch of salt 

The first step I do the night before 

Cook the potatoes and beetroot until soft. Leave the avocado until you are ready to make the dumplings.

I cook them in their skins and peel just before I'm about to make the gnocchi .

Once you have your veggies cooked, peel the skin and mash them up. In separate bowls. 

So they look like this. 

Make them one by one, by adding approx. 2 cup of flour to each mash. I found that sweet potato takes more flour than any other. 

Add 1 tbs of your shortening ( i use soft coconut oil)and salt. Kneed until its smooth. It take approx. 10 min.

You should end up with 4 bowls of soft dough ( resembles play dough!!)

Put water on boil. You will need a large pan.

All its left its making the shapes. Roll a small amount and then press with a fork to make the pattern .They should look like this:

Once the water is boiling ( remember it has to boil) throw about 20 every time. Once they surface then cook for further 1 min and drain.

They are perfect served plain with a pinch of salt or with a sauce of your choice. 

Enjoy 

One of those days...

yep. its been one of those days.

When I feel like the worst mother on the planet. It started quite well...we had our amazing pear pancakes for breakfast. Recipe below.

Then the children helped to clean up their room, then we made lunch. We had fun making gnocchi with my younger sprawling....and then it all went down hill.

Children are very complicated creatures. Being a parent its so hard. You try to be open minded, compassionate, and focused but its so hard it sometimes impossible to keep them happy.

So two grumpy children and me, full of positivity due to lovely weather. We went out to the park.

Fail no 1. No parking
Fail no 2 had to park at the mall and walk...two grumpy children complaining they have o walk
fail no 3. Park was so busy they had nowhere to play.
fail no 4. They decided they wanted to go to get some sorbets and we walked back to the car
fail no 5. Mummy was distracted and took the wrong turning , we ended up adding extra 10 min of driving. with two grumpy children its not fun
fail no 6. sorbet shop closed down
fail no 7 traffic on the way home.


plus many many many more cries and complaints.

I find it really hard to control my own emotions when we have a day like this.. ..So i ended up crying too.

When you are a parent you try to make your children to understand the world, you teach them respect and you teach them empathy for others, you teach them that to win you sometimes have to loose, and that being different is ok. But today I felt like a failure. After a quick bedtime I realised 3 things:

1. My kids don't need trips, sorbets, they need me.
2. Overstimulation is often as bad as no stimulation
3. Trying too hard is exhausting and upsetting, its ok to give yourself a break.

So from now on, I will listen more, and I will try to agree with them the best solutions to our problems. I will tell them about my feelings and will listen to them telling me how they feel. I will make sure they have all they need to be happy, smiley and just be children.

From now on I will try harder but not too hard

Have a good night all.

Pear Pancakes: 

What you need:  (serves two)

2 ripe pears ( apples work too , best bramley apples)

2 cups of almond milk (or any milk you use)

1cup of self rising gluten free flour ( i find that gluten free is better for pancakes)

1 tbs of coconut oil (or any oil)

1 tbs of egg substitute ( i used chia , 1 teaspoon of chia with 100 ml of water to make 5 servings- blended, i used one)

agave nectar to pour on top

In a bowl mix together flour, milk and chia until smooth. In a frying pan melt the coconut oil ( or any oil , heat up ), then using a heat proof spatula add the hot oil to the flour and milk mixture ( be careful its hot!!)  

mix well.  set aside.

peel the pear and cut into rings, using a small knife cut the seedy nests out. then dunk the pear rings in the batter mixture. 

Then using a soup ladle dollop the pear rings onto the frying pan. You shouldn't need any oil as you already put it in the mixture. Cook until golden brown and then flip gently to make sure its cooked evenly and the pear is soft in the middle. 

Serve warm with agave on top or maple syrup if you prefer. 

Enjoy

Viva la Pasta!!!

We are obsessed about pasta in out household. When I realise its not really good for you, I try to buy gluten free and if not available we use wholegrain brown pasta. 

Pasta is the easiest dinner to make, very often is on our tables the night before our food delivery. A fridge cleaning :)

We used to have Italian au pair, oh my! the homemade pasta was out of this world!

Here is a few of our favourites:


Veggie packed Spag "Bol":

What you need:

• pasta of your choice ( we used linguini, gluten free) - one handful per person
• 1 finely chopped onion
• 1 finely chopped carrot
• 1 finely chopped parsnip
• other veggies are optional, we like adding courgettes &mushrooms
• 1 cup of organic tomato pasatta
• salt & pepper
• pinch of brown sugar 
• 1 tbs of oil ( we use coconut oil)

                                                              How to make it :

Put a large pan on boil filled with water). Meantime, shallow fry the onion, then ad carrot and parsnip plus other veggies if you are using any. Cook until soft. Sprinkle with salt and pepper and add a pinch of sugar. Pour in pastas and bring to boil. Transfer the veggies and sauce into a high pan and blend until smooth. 

Once the pasta is cooked, drain the noodles but keep about 2 tbs of pasta water. Add the blended sauce and pasta water. Toss around and serve. 

So quick and so delicious. 

 Coco-nutty Mushroom Penne

What do you need:

• 7-8 chestnut mushrooms ( I choose organic ) - chopped
• 1 courgette (chopped)
• 1 cup of penne pasta per person ( serves up 2)
• 1 tbs of coconut oil ( or any oil )
• 1 pinch of veggie seasoning ( like vegan Bouillon)
• 2 tbs of coconut cream
• splash of water

How to make it:

Cook pasta, according to instructions. Shallow fry the mushrooms and courgettes. Sprinkle with seasoning. Once cooked splash with water and add coconut cream, cook to reduce , it will turn into a lovely creamy sauce. Add to your cooked pasta. So simple and effective.

Snacking time!!

My kids love to snack!

I love to snack!

Don't we all???

Being vegan allows you to consume more food than a carnivore so yay for snacks!

I have been sleep deprived lately due to my younger one having a ear infection, but she is on the mend. And I admit, I have not been a model parent recently. I admit I yelled at my children over the weekend. Why? Because I was tired, because I needed some me time and having a screaming toddler made it absolutely impossible. Not having my other half with me is exhausting but I usually manage the best I can. Not this time, I felt cheated by life and really not been the super mum I strive to be. Being a good parent is hard.

Talking to you children is crucial. I have always thought that I had to treat my kids equally, but life has showed me that it not actually good for them, so now I treat them according to their individual needs. And I always tell them who special and unique every one of them is for me. My love for them is everlasting and I  want them to be able to have trust in me, and turn to me whenever they are lost.

There is no such a thing as perfect parent or a golden secret to resolve conflicts and other problems. But what is important is knowing your kids, knowing their needs, and their problems. Talk to your children, in age of technology is very easy to plug them in from of TV for a bit of quiet time. I know, I have done it a lot of times, just then to feel guilty that I had no guts to spend time with my kids.

Well enough of live lessons, food wise. It's snack time!!!

Here are some of our favourite snacks! Mainly fruit as we are fruit obsessed!!!!

Winter Warmers , so what we eat when its so cold outside we rather stay in!

We had a bad day. The younger sprawling woke up very early, like 5 am. I know right?? It's like a middle of the night....

Thats why she was moody and completely uncooperative. But that's the way it is when you have children. You have bad and good days. If you have kids you know. One day they love everything and everyone, just to throw a tantrum that there is too many peas on her plate...you name it.

Sometimes i feel like screaming in a pillow as seems like I bang my head against the wall. :-)

Then the bath drama started when the younger one decided to wash her hair with my shampoo...and then it got in her eyes...the screaming was probably heard in China. The older child decided " he had enough " and retrieved in my bedroom with his book, leaving me with a screaming toddler and soapy floor. Ehh...now its all forgotten, they are both asleep...will see how long it will last :)

I went to see a friend who I haven't seen in what seems like forever!  I brought us lunch, a homemade soup. She was over the moon as none in her family eats soup, and she loves it. We eat a lot of soup, specially in weather like that. When its cold and windy outside, rain is pouring down, we love to snuggle up with a bowl of steaming goodness. Here is some of my favourite recipes:

1. Butternut squash and peanut butter :

What do u need:
Medium size butternut squash
Small onion
5 tbs of crunchy good quality peanutbutter
1tbs of brown sugar
Salt and peper
Sunflower seeds and corriander for garnish
1l of veggie stock

How to make it:

Peel your squash and remove the seeds. Then cut into squares. Put on the baking sheet and sprinkle with sugar and salt. Roast (180 oven) until soft and golden . Dice the onion and fry with some oil  until golden brown. Once the squash is done add to onion and stock. Cook until bubbly. Then blend until smooth. Once nice and smooth add your peanut butter . Season with salt and peper. Serve with chopped corriander and roasted sunflower seeds.

2. Minted pea soup

1 l of veggie stock
1 bag of frozen peas
15 mint leaves
salt and pepper
2 slices of rye bread
dash of coconut cream/milk
olive oil


How to make it:

Cook 3/4 of the frozen peas in your veggie stock for about 15 min on low heat. Then add mint and cook for further 2 min. Take of heat, cool slightly then once cooler blend the soup. Once blended put back on the low heat and add the rest of the peas. Cook until simmers. Take of the heat and add splash of coconut cream ( or any non dairy alternative).  Cut your bread into squares . Heat up 1 tbs of pile oil in the frying pan and add your bread, fry until browned and crispy. Serve in your soup. Enjoy!

Dessert for dinner???

It's been a long day, I was going to spend it relaxing, shopping and totally chilled. Truth is, I wasn't that relaxed, I had to look around for places that I could eat as to be honest the choices were very limited.

After I settled myself in the cafe, ordered a vegan wrap, tea and some treats I realised that I couldn't connect to WIFI as the signal was too weak. Bummer! so no blogging. But I managed to write the conclusive chapters of the new book.

As I sat there , I watched people walking in and out of McDonald's, whole families. Kids, elderly, various skin colour, probably several nationalities. It brought up a memory of last summer and people who we meet on holiday. They were an ordinary middle class family, and we really enjoyed their company. But they also found it very strange to understand our lifestyle, not only them but I come across a lot of people who don't understand, some are curious some are just in denial. I thought it would be a good to share some questions and answers I come across everyday.

1.Why are you doing it to your children?? They cannot be healthy right?

hmmm... yes well, I don't do it to my kids, my children have a free will and they choose to be like me, my soon tried chicken once, but after he realised it was actual wings flapping chicken he vomited it after. My children choose what they eat, they have a choice. Stop judging me on being a horrible demanding parent and realise they are not forced into any of this. If my kids turn up one day to be meat eaters thats fine, they will choose for themselves.

When it comes to health, statistically speaking my kids are super healthy, they eat a lot of plant based protein and carbs, also their diet is high in fibre and vitamins. Their tummies are full and their digestion is top notch. They have no major health conditions, no eczema, etc. They thrive and they are intelligent and happy. How can this be bad for them???

2. So u don't eat meat? No eggs?? No cheese?? So what do you eat ? salad??

( long loud laugh). yes, I eat salad, I also eat food. Being vegan doesn't mean eating grass, it means choosing food which is plant based and not animal based. It always makes me laugh when I see someone stuffing their mouth with ribs or chicken wings and then they claim to be animal lovers. Humph , ok, how is eating a cow or a pig different than eating a dog of your beloved cat???

3. Vegan??? so you don't have any treats???

excuse me??? no treats??? when you are a vegan all you have is treats LOL. but being serious, yes we have treats, we have pancakes, we have cake, we have sweets. Remember sugar is plant based :-D

4. What do you eat when you go out???

Fair question, very hard to eat out when you are a vegan, but manageable. You have to make sacrifices but places are getting more and more vegan friendly. Today I managed to gather a vegan falafel wrap, tea, vegan biscuits and grapes. Not much?? a real feast. All you have to do is check the ingredients.

5. Are you allowed booze??

Many alcoholic drinks, such as beer and wine, will have been clarified/ stabilised (fined) using animal derived products, causing concern for vegetarians and vegans. Fining agents are used as a processing aid (as opposed to an additive) which means in theory none should remain in the final product; however this is impossible to guarantee. But vegan alcohol is available, jus again check the label.

6. Must be very hard and expensive to buy all those fruit and veg.???

Its not cheap, but it can be easily managed on the household budget. You can buy in local farm shops and markets, plus buying in bulk is often better . 


Its just a few questions which popped into my head. I hate it when people tell me I'm crazy and that my children will grow up being disabled because of deficiencies. So I always tell them they are crazy too, as their kids are gonna grow up obese and with high blood pressure. Veganism is not a illness, its a cure!



I had a day away from the children, I missed them, which is lovely. I don't appreciate my children enough, they are little people with unique personalities. My son told me today I was beautiful and he loved me a lot. The best feeling ever, to have you children tell you they love you. 

Heating is on, meaning bye bye summer. So to lift the spirits up, here goes a post of the most amazing treats, pancakes. We often have them for dinner. Dessert for dinner?  Why not???






1. Coconut milk Crepe

they are the winners in our household. Soft and crispy on the edges.

what you need: (makes about 7 )

1 can of coconut milk ( i used canned milk for better taste)
1 banana ( ripe)
100 g of flour ( use speciality flours for gluten free)
3 tbs of oil or trx (melted)

in a blender put milk and banana, blend util smooth. then add oil and flour. Mix until its all combined and makes a smooth batter. I use crepe pan, but if you don't have one, ordinary frying pan will do just fine. Try to get them as thin as possible 9 it takes practise) We eat them with lemon juice and sugar or sliced banana and vegan caramel.  recipe here

2. Apple and chia pancakes.

The best breakfast ever :)  So easy to make ands delish.

What you need: 

2 tbs of apple sauce

200 ml of any plant based milk ( i use almond or hazelnut)

2 tbs of oil 

200 gr of flour ( for gluten free use speciality flours)

1 tsp of vegan baking powder.

3 tbs of chia seeds to sprinkle on top.

pinch of cinnamon

Mix milk with apple sauce until smooth, add flour and oil and mix again. then add cinnamon and baking powder.  in you frying pan make a dollop of batter and roll the pan to spread it slightly, remember we are making pancakes not crepes. fry until golden. Serve with vegan caramel and sprinkle with chia. We also like adding blueberries. 

Hope you all have a lovely day tomorrow. I'm of to bed.