Roxy’s Grain-Free, Gluten-Free, Vegan Protein Pancakes

I am super stoked on these bad boys! Definitely the best yet. 

Ingredients:

1 cup chickpea/ almond flour
50g g flax seed flour

80ml non-dairy milk

1 teaspoon baking soda (to make them fluffy)

1/2c water

1 mashed banana

Cinnamon

1 teaspoons liquid stevia

1TBS cocoa powder 

Instructions:

Mix the banana and flaxseed flour in a blender, add the water and Chickpea/almond flour.

In a large bowl; Add the dry ingredients with the blended ingredients and stir until no more lumps can be found.

Coat a skillet with some coconut oil, non-stick spray, cook over medium heat. Ensure it’s warm before you start else it will “stick”. Also be careful when you flip them. 

Using two tablespoons of the batter at a time, dollop the mixture out onto the pan. Allow it to cook until the bottom edges start to turn golden brown. Top with organic maple syrup, coconut cream and bananas or strawberries. 

This recipe makes enough for 9 small flapjacks. 

Nutrition per flapjack: 

Vegan Mediterranean Chickpea Burgers

Ingredients
2 Β cans of chickpeas

3 chopped cups of baby spinach

1/2 cup ground oats

4 garlic cloves, minced

1 cup of sun dried tomatoes, covered in olive oil

Zest and juice of 2 lemons

2 tablespoons ground flax flour mixed with 3 tablespoons water

1/4 cup + 2 Tbsp almond or coconut flour

1 tablespoon nutritional yeast (optional)

Instructions:

Fry the garlic in one tablespoon of the oil used to coat the sundried tomatoes.

Place one cup of the drained and rinsed chickpeas into a large bowl and the rest in a food processor.

Zest both of the lemons into the bowl with the chickpeas and squeeze the juice of one lemon into the food processor with the other half of the chickpeas.

Pulse until they are soft (similar to the picture in post) but not pureed, about 20 seconds. Transfer to the large bowl. Blend the spinach in the process and transfer to the bowl.

Drain the sundried tomatoes, reserving excess oil to cook the burgers and place them into the food processor and blend.

Add the sundried tomato mixture to the large bowl along with the sautΓ©ed garlic and rest of the ingredients expect the flour and and stir until mixed.

Squeeze in the juice of the last lemon and add 1/4 cup flour and mix again.

Add 2 more tablespoons of flour while continuing to stir until it is firm enough to handle. Add more flour as needed.

Line a baking sheet with parchment paper and set aside. Roll out parties with your hands.

Refrigerate the burgers for 30 minutes.

Once you’re ready to cook, warm the oil from the sundried tomatoes in a pan over medium heat and cook the burgers for 5 minutes, until golden brown. Or deep fry.

Store for up to 4 days in the fridge or freeze for later use.

Recipe and πŸ“Έ by Β @makingthymeforhealth

Winter warming fat free, vegan, gluten free, low carb, low calorie fennel soup

There are few soups that have my mouth watering for more. This green fennel soup is definitely one of them. Who needs to juice if you can get all the nutrients in a soup and feel full from the added fiber?Β I made it on the fly and had to share at less than 100calories a bowl!

It doesn’t get simpler or better than this:

πŸ’šSautΓ© 1/2 white onion.

πŸ’šAdd 3 cloves or garlic

πŸ’š150g leeks

πŸ’šA fennel bulb

πŸ’šChopped Chinese cabbage or regular cabbage

πŸ’šBaby zucchini

πŸ’šAdd stock of choice: I added a natural stock from the health shop and water to cover.

Let it boil for 20 minutes until the ingredients is soft enough to blend.

Blend and top with mushroom (optional) and coconut cream (optional).

Try it out and please tag me in the post @greenleafvitality βœŒπŸ½πŸ’š, enjoy! Happy cooking.

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