1 bowl

Vanilla almond flour cake, made with ease in 1 bowl! It is vegan, oil-free, grain-free, gluten-free, Paleo, and made with 6 ingredients.

Vanilla Almond Flour Cake {vegan, oil-free}

almond

(128 g) potato

(96 g) coconut sugar

baking powder

fine sea salt

(250 mL) water

vanilla extract

Preheat oven to 350F (175C). Lightly spray an 8-inch round or square baking pan with nonstick cooking spray.

In a large bowl, whisk together the almond flour, potato starch, coconut sugar, flaxseed meal, baking powder and (optional) salt.

Measure the water and add the vanilla to it. Pour into bowl with almond flour mixture and whisk until blended and smooth. Spread into prepared baking pan.

Bake in the preheated oven for 35 to 40 minutes until golden brown and a toothpick inserted near the center of the cake comes out with only moist crumbs attached.

Transfer cake to a cooling rack and cool completely in pan. Run a butter knife around edge of pan and invert cake on a plate. Turn right side up on  cake plate.

If desired, lightly dust with confectioners&#8217; sugar just before serving.

This was delicious! I didn't have flaxseed, or ground chia, so I blended the whole chia with the water in a nutribullet before adding. Fantastic!

Quick, easy, tasty. I will make this recipe again.  I used cornstarch since that’s what I had on hand, and I doubled the vanilla and added a little almond extract.  I made cupcakes (12) rather than cake and used them for strawberry shortcake.  Very good, thanks!

This miso maple tahini dressing is ready in 5 minutes and made in one bowl. Add rich flavour to your dishes with quick mess-free prep!

Miso Maple Tahini Dressing - 1 Bowl, Mess Free

tbsp miso paste

tbsp warm water (or more to thin)

tahini

lemon juice

tsp maple syrup (or more to taste)

Either dissolve the miso with the two tbsp warm water first, then add the remaining ingredients. 

Or… add everything together all at once and the warm water will still make sure the miso dissolves smoothly.

Taste and adjust the dressing to your preference. Add more maple syrup for sweetness or lemon juice for tang, and sesame oil for a nutty smooth flavour.

Use immediately, or store in the fridge for about 5-7 days. The sauce will thicken as it sits so just stir in a little more water before using to make it pourable again.

https://www.youtube.com/watch?v=dMU2vjaj22s

These spicy & sweet vegan sesame mushroom fajitas pack huge flavour! Quick skillet charred corn and a 1 bowl, mess-free, miso maple tahini dressing bring the flavour home! Don't wait for fajita Friday for these! Make it a fajita Monday, Wednesday, or any day!

Recipe Links:
Spicy & Sweet Vegan Sesame Mushroom Fajitas Recipe: https://tastythriftytimely.com/make-it-a-fajita-spicy-sweet-sesame-strips/
Vegan Grilled Sesame Mushroom Strips: https://tastythriftytimely.com/easy-grilled-spicy-sweet-sesame-mushroom-strip-recipe/
Skillet Charred Corn: https://tastythriftytimely.com/skillet-charred-corn-recipe/
Miso Maple Tahini Dressing: https://tastythriftytimely.com/miso-maple-tahini-dressing/

Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

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Key Moments: 
0:00 Introduction
0:40 How To Make Vegan Sesame Mushroom "Steak" Strips
2:03 How To Skillet Char Corn
2:44 How To Grill Vegan Sesame Mushroom Strips
3:09 How To Make Quick Miso Maple Tahini Dressing
3:34 Build Your Vegan Sesame Mushroom Fajitas
4:03 The Cost 
4:49 Coming Up Next Sunday!

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*Our videos include quick cutting and some brief flashes.

SPICY & SWEET Vegan Sesame Mushroom Fajitas!

Chocolate chip peanut butter banana oat bars are the perfect portable breakfast or healthy snack, anytime! Made with 4 simple ingredients, they are vegan, gluten-free, oil-free, and 80 calories each.

Chocolate Chip Peanut Butter Banana Oat Bars {vegan, 4-ingredients, GF}

(125 mL) banana

(60 mL) creamy peanut butter (or nut/seed butter of choice)

rolled oats (certified gluten-free, as needed)

chocolate chips (see notes for options)

Preheat oven to 350F (175C). Line an 8-inch...

Preheat oven to 350F (175C). Line an 8-inch (20 cm) square baking pan with parchment paper (or simply spray with nonstick cooking spray).

In a medium bowl, combine the banana and...

In a medium bowl, combine the banana and peanut butte until smooth. Add the oats and chocolate chips, stirring until completely blended.

Spread into prepared baking pan, pressing down firmly.

Bake in the preheated oven for 14 to...

Bake in the preheated oven for 14 to 17 minutes until the surface looks and feel dry and the edges are golden brown.

Cool in the pan for 45 minutes to...

Cool in the pan for 45 minutes to an hour before cutting into 16 bars.

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