Goodness, you won’t get over these insanely delicious recipes by Miss Gruenkern, be sure you can get to a kitchen before you delve into the photos below or else you’ll go crazy salivating over these photos!
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Peanut butter jelly pancakes
My favorite vegan pancakes: 1 ripe banana 100 ml nutmilk 10 g nutbutter or coconut oil 80 g spelled flour 20 g cornstarch 1 tsp baking powder/natron 1 tsp apple vinegar Some vanilla Blend banana, nutmilk and nutbutter for 1 minute. Add flour and starch and mix it together quickly (with an whisk). Mix baking powder and vinegar in a separate bowl and let them react. Than add it to the batter and mix in. Let the batter chill for 15 minutes. Ready to bake in a non-stick pan.
Vegan chocolate cupcakes
Is there anything better than waking up on a monday morning and find these delicious vegan chocolate cupcakes in the fridge?! Yes! When it is also your birthday. recipe for 12 muffins: 2 ripe bananas 300 g flour 40 g raw cacao 1 tsp baking powder 90 g sugar 100 g melted coconut oil 160 ml nutmilk 1 tbsp baking powder/ bicarbonate of soda 1 tbsp apple vinegar Blend bananas with sugar, oil and milk. Mix flour, cacao and 1 tsp baking powder and add it to the banana mixture. Mix it short. Than mix baking powder and vinegar in a separate bowl and let them react. Add it to the batter. Let it chill for 15 minutes. Bake for 20 minutes in a muffin sheet - 180°C/365°F The topping is coconut whip cream with sugar and raw cacao.
Nicecream at it's best! Berry or PB-Chocolate?
I like both, but my favorite is PB & chocolate. Best combination ever! Banana, chocolate and peanuts are really best friends.Recipe Nicecream Pink: 1 ripe Bananen 50 g frozen raspberries 50 g chocolate 1 TAblespoon nuts 1 Tablespoon of cacao powderPeanutbutter nicecream 1 ripe Banane 1 TL nuts Peanut butterBlend
Peanutbutter Jelly Taco Pancakes
Peanutbutter jelly taco pancakes with #BLUEBERRYLOVE
Chiapudding with blueberries and blackberries.
Frozen berries everywhere.
Vegan pesto pizza with purple eggplant, spinach and pine nuts
Made a very easy and fast pizza dough without yeast. Just knead 150g spelt flour, salt, 15 g olive oil and 75 ml water. No resting time, no long kneading time.. But very delicious!
Apple cake waffles with blackberries and date syrup
Recipe for 4-5 waffles: 1 apple 90 ml almond milk 1 tbsp maple syrup 15 g almond butter 80 g spelt flour 20 g cornstarch 1 tsp baking powder 1 tsp apple vinegar cinnamon, vanilla, cardamom, lemon zest, nutmeg, pimento Grate the apple and mix it with milk, nut butter and syrup. Add vinegar. Add dry ingredients. Wait 10 minutes. Bake waffles in a waffle iron for big waffles.
Homemade tortellini with sweetpotato filling
The filling is super easy! Bake a purple sweet potato and mix it with nutritional yeast, oil and spices.
Purple or orange?* 2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork * 2 1-pound purple sweet potatoes (yams), rinsed, patted dry, pierced all over with fork * 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces) * 2 tablespoons (packed) golden brown sugar * 2 teaspoons plus 2 tablespoons salt * 1/2 teaspoon freshly ground nutmeg * 2 3/4 cups (about) all purpose flour * 1 cup (2 sticks) unsalted butter * 6 tablespoons chopped fresh sage plus whole leaves for garnish * * Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms. * Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet. * Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.) * Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. * Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper. * Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi. * Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.