Ingredients: 100gr hazelnut butter 2 tbsp coconut oil 100gr chocolate agave sirup or other sweetener of choice a pinch of vanilla Instructions: Break chocolate to pieces and melt with coconut oil. Then just mix with hazelnut butter honey and vanilla. Fill your chocolate spread in a glas with a screw-cap and store in the fridge. Enjoy!
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Vegan Baked Coconut French Toast
Ingredients: 3-4 slices Toast approx. 50 ml coconut milk 1 tbsp ground flaxseeds + 3 tbsp water (or 1 mashed banana or 1 egg) 1 tbsp coconut blossom sugar (not necessary when you use banana) about 3 tbsp coconut flakes a knife tip vanilla Topping : blueberries coconut chips Directions: Preheat the oven to 180°C (356°F). Whisk…
Peanutbutter Jelly Pancakes
Ingredients: 80gr spelt flour 1 egg (or egg replacement) ca. 120ml milk about 2 tbsp xucker vanilla 1 tsp baking powder Coconut Oil Toppings: jam, peanutbutter, strawberries Directions: Separate egg. Mix egg-yolk with Xucker and milk. Combine flour with baking powder and add in. Beat the egg white stiff and fold in until your dough is…
Peanutbutter Crêpes
Ingredients: Crêpes: 100gr flour 100ml milk (of choice) 100ml sparkling water (or more milk) 1 tbsp peanutbutter 1-2 tbsp sugar of choice a bit vanilla, cinnamon (optionally) coconut oil for frying Peanutbutter chocolate sauce: 2 tbsp peanutbutter 1 tsp cacao powder a bit coconut milk syrup or sugar to taste Directions: For the crepes, mix flour,…
