wfpb recipe

Grab a bowl and stir up a batch of vegan almond flour applesauce bars--it will only take about two minutes! Bursting with apple flavor, these bars are oil-free, gluten-free and low in sugar. Enjoy them for snacks, dessert, or breakfast.

Vegan Almond Flour Applesauce Bars (GF, Oil-Free)

almond flour

(35 g) flaxseed meal (preferably golden flaxseed meal

(24 g) coconut sugar

cinnamon

baking powder

salt

(420 g) unsweetened applesauce

(5 mL) vanilla extract

Preheat the oven to 350F (180C). Line an...

Preheat the oven to 350F (180C). Line an 8-inch (20 cm) baking pan with parchment paper (optional: spray or grease the exposed interior sides).

In a large mixing bowl, whisk the almond...

In a large mixing bowl, whisk the almond flour, flaxseed meal, coconut sugar, cinnamon, baking powder and salt.

Add the applesauce and vanilla to the bowl....

Add the applesauce and vanilla to the bowl. Stir until completely blended.

Spread the dough in the prepared pan, smoothing...

Spread the dough in the prepared pan, smoothing the top.

Bake in the preheated oven for 40 to...

Bake in the preheated oven for 40 to 45 minutes until the center is set and the edges are golden brown.

Cool completely on a cooling rack. Once cool...

Cool completely on a cooling rack. Once cool transfer the pan to the refrigerator and chill for 1 hour (or place in freezer for 15 minutes).

Use the parchment paper to remove the bars...

Use the parchment paper to remove the bars from the pan. Cut into 16 squares or bars.

Healthy and delicious vegan oat almond flour banana bars for breakfast, snacks or dessert! They are vegan, oil-free, gluten-free and added sugar-free (except for the chocolate chips). Only 5 ingredients, too!

Vegan Oat Almond Banana Bars (oil-free, GF)

(425 mL) mashed very ripe bananas

(135 g) rolled oats (certified GF, as needed)

(84 g) almond flour or almond meal

fine sea salt (or adjust to preference)

chocolate chips

vanilla extract

In a large bowl, combine the bananas and...

In a large bowl, combine the bananas and oats. Let stand for 15 minutes.

Meanwhile, preheat the oven to 350F (180C). Line...

Meanwhile, preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper (spray or grease the exposed interior sides).

After 15 minutes have passed, vigorously stir the...

After 15 minutes have passed, vigorously stir the bananas and oats, breaking down the oats and creating a relatively creamy mixture.

Add the almond flour, baking powder and optional...

Add the almond flour, baking powder and optional salt to bowl (if using, add vanilla and/or cinnamon, too). Stir until completely combined.

Spread the dough in the prepared pan, smoothing the top. Sprinkle the top with the chocolate chips.

Bake in the preheated oven for 22 to...

Bake in the preheated oven for 22 to 25 minutes until the center is set and the edges are golden brown. Cool completely on a cooling rack.

Easy oil-free vegan granola thatis healthy, gluten-free and so delicious! Vary the spices, nuts/seeds and dried fruits to make it your own unique blend.

Easy Oil-Free Vegan Granola (gluten-free)

(60 mL) water

(26 g) flaxseed meal or ground chia seeds

(36 g) coconut sugar

fine sea salt (more

(203 g) old-fashioned rolled oats (certified gluten-free,

(~70 g) coarsely chopped raw nuts, seeds,

cardamom

fruit

Preheat oven to 300F (150F). Line a rimmed...

Preheat oven to 300F (150F). Line a rimmed baking sheet with parchment paper.

Combine the water, flaxseed meal, coconut sugar, vanilla,...

Combine the water, flaxseed meal, coconut sugar, vanilla, cardamom and salt in a small bowl. Let stand for 2 to 3 minutes to thicken slightly.

In a large bowl, combine the oats and...

In a large bowl, combine the oats and nuts/seeds. Add the flax mixture, stirring to completely coat.

Spoon and spread the granola in an even...

Spoon and spread the granola in an even layer onto the prepared pan. Be careful not to spread too thin at the edges.

Bake in the preheated oven for 32 to...

Bake in the preheated oven for 32 to 38 minutes, stirring halfway through baking time, until light golden brown and completely dry to the touch. Transfer to a cooling rack. Using a pancake turner or large spoon, firmly press down the granola (this will help form clumps). Cool completley without stirring.

Break the cooled granola into pieces and stir...

Break the cooled granola into pieces and stir in the dried fruit, if adding.

Plant-based scrambled eggs, made with pumpkin seeds? Yes! This easy and delicious pumpkin seed scramble (pepita scramble) will rock your world. It is high-protein, oil-free, soy-free, gluten-free, and endlessly versatile.

Vegan Pumpkin Seed Scramble (soy-free, oil-free}

(about 1 full cup) raw pepitas (green pumpkin seeds)

Water

turmeric

onion powder

garlic powder

black salt

Place the pumpkin seeds in a medium bowl....

Place the pumpkin seeds in a medium bowl. Add enough boiling water to cover the seeds by 1 inch (2.5 cm). Soak for 1 hour. Alternatively, use room temperature water and soak for 8 to 24 hours.

After the soaking time has elapsed, give the...

After the soaking time has elapsed, give the seeds a brief rubbing by placing your clean hands into the bowl and rubbing the seeds with your fingers. The soaking water will already have a green tinge (from the skins sloughing off). A brief rub will remove a bit more.

Drain the pumpkin seeds in a colander or...

Drain the pumpkin seeds in a colander or mesh sieve. Rinse the seeds under cold water and drain again.

Place the drained pumpkin seeds, fresh water (2...

Place the drained pumpkin seeds, fresh water (2 cups/473 mL), turmeric, onion powder, garlic powder, and salt (black salt or regular) in a blender.

Blend on high speed until completely smooth, stopping...

Blend on high speed until completely smooth, stopping once or twice to scrape down the sides of the blender container. Use right away, or store for future use (see storage info in the notes).

To make a single serving, place a small...

To make a single serving, place a small or medium nonstick skillet over medium heat for 1 minute. Add 1/2 cup (118 mL) batter to the skillet.

Let the batter cook for at least 1...

Let the batter cook for at least 1 minute, until it begins to bubble and set up, before moving it at all.

Use a rubber or silicone spatula to move...

Use a rubber or silicone spatula to move the batter around the skillet until fluffy curds form (push the curds up against each other to form large curds).

Continue to cook (1 to 2 minutes) until...

Continue to cook (1 to 2 minutes) until the batter is set to your liking. Just like a scramble made with eggs, you decide how soft or firm the results. The longer you cook the scramble, the firmer the final result. Serve immediately.

Power up your breakfasts and snacks with my super-easy, 2-ingredient vegan banana bars! They are oil-free, gluten-free, &amp; customizable.

2-ingredient Vegan Banana Bars (oil-free, GF)

banana (about 5 to 6 large)

(300 g) rolled oats (certified GF, as needed)

Preheat the oven to 400F (200C). Generously spray...

Preheat the oven to 400F (200C). Generously spray a 9-inch square pan with nonstick cooking spray.

In a large bowl, finely mash the bananas....

In a large bowl, finely mash the bananas. Add the oats (and any other flavor enhancements, like salt, vanilla, sweetener). Let the dough stand for 15 minutes while the oven preheats.

Stir in any optional mix-ins, if using. Spread...

Stir in any optional mix-ins, if using. Spread the batter into the prepared pan, smoothing the top.

Bake in the preheated oven for 19 to...

Bake in the preheated oven for 19 to 24 minutes until golden brown and the center is set.

Cool completley in the pan. Remove the bars...

Cool completley in the pan. Remove the bars from the pan and cut into 8 big bars.

My grain-free wedding cookies are the perfect treat for celebrating all year long. Made with coconut flour and almond butter, this easy version of the traditional cookies is vegan, oil-free, gluten-free, and quick to make with only 5 ingredients. Make them keto with 1 simple swap!

Grain-Free Wedding Cookies (V, Oil-Free, Grain-Free)

almond butter ((no added sugar, drippy))

water

almond extract

sugar (divided use (see notes))

coconut flour

baking soda

salt ((optional))

Preheat

Preheat the oven to 325F (160C). Line a baking sheet with parchment paper.

In a medium bowl, whisk the almond butter, water, 4 tablespoons confectioners&#39; sugar, and almond extract until blended and smooth.

Stir

Stir in the coconut flour, baking soda and salt until blended. Let stand a few minutes to thicken.

Portion

Using a small cookie scoop or rounded tablespoons, scoop out 15 even mounds of dough. Roll each portion into a ball and place on the prepared baking sheet, spacing 2 inches (5 cm) apart.

Bake

Bake in the preheated oven for 10 to 13 minutes until golden brown and set at the centers.

Place sugar in bowl

While cookies bake, place the remaining 3 tablespoons confectioner&#39;s sugar in a small, shallow bowl.Remove the cookies from the oven and cool for 2 minutes on the baking sheet.

Coat in sugar

Dip each warm cookie in the confectioners&#39; sugar, gently rubbing the sugar into the cookie to coat.

Cool

Transfer cookies to a cooling rack / wire rack and cool completely.

I came to get your lentil gyros recipe, then saw these cookies and made them immediately (still saved the gyros recipe 😆 ) I had all the ingredients. OMG, these are the most delicious vegan cookies I have ever made or eaten!!!! My mom used to make Russian tea cakes (her go-to cookie), so these are very nostalgic for me. I am so greatly for all that you do in sharing your recipes with the world. I'll be making these many times over. Blessings 🙏

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