Vegan easy as heck 5-ingredient chocolate peanut butter freezer fudge ✨ After yoga in the park with @thatnutritiouslife we whipped up a sweet treat, and let’s just say the first attempt failed 😅 but these guys are fool proof 👌🏼 Hope you have a good eve and enjoy this little recipe from us! x •
1 1/2 cup dark chocolate chips
3 tbsp coconut oil
1 cup smooth peanut butter
1 pinch of sea salt
3 tbsp of buckwheat groats •
Method: In a saucepan over low heat add the chocolate chips and 3 tbsp of melted coconut oil, continuously stirring until smooth and melted. Add the peanut butter in with the sea salt. Stir until well mixed and fold in the buckwheat groats. In a lined 9 x 9 baking pan, add the mixture and smooth over using a spatula. Put in the freezer for 30 minutes. Remove and allow to soften for 10 minutes before cutting into squares. Store in the fridge/freezer and enjoy!
Cabbage rolls in the works. I stuff mine with a beef, rice, and dill mixture but there are so many different possibilities for the stuffing. What's your favourite?
When I first tried making these, I used tomato puree as the base for the sauce but found that after hours in the slow cooker, it became too concentrated and almost bitter. So I started to use canned tomato soup combined with broth and a butter pat and it works surprisingly well. I like the consistency and the hint of sweetness.
When finished, it's not the prettiest looking dish - hence the before pic. 😋!
Yogurt bowl breakfast... what’s new🤷🏼♀️ been eating lots of the same things lately cause I’ve been busy with moving to college and I need things that are easy and quick! so for breakfast I had @siggisdairy plain yogurt, strawberries, blueberries, sliced banana, and a blob of almond butter. Happy Saturday everyone!! 💛
Pears are still in season downunder and are starting to hit the stalls in the Northern hemisphere, which makes this Almond, Pear and Olive oil Cake super friendly, wherever you live! Happy Sunday! 🍐 ❤️
3 small pears
1 cup of brown sugar (plus 2 tablespoons to sprinkle over the pears)
1/3 cup extra-virgin olive oil
1/2 cup of buttermilk
juice of 1 mandarine
1 cup of almond flour (almond meal)
1-1/2 cup of self-raising flour (gluten free flour will also work)
1. Preheat your oven to 180 C (350 F)
2. Line a 20 cm cake tin with baking paper. Sprinkle the base with 3 tablespoons of brown sugar and a little cinnamon powder
3. Cut the pears into two, scoop out the core, then cut each half into two, lenghtways. Line the base of the cake tin with the pears.
4. Beat the eggs with sugar until fluffy, add 1-2 teaspoons of cinnamon, oil, buttermilk and mandarine juice and whisk well. Add the almond flour and the sifted self-raising flour and gently incorporate them into the batter without over mixing. Pour the batter over the pears and bake for 40-45 minutes or until a skewer comes out clean when inserted into the center of the cake.
5. Turn up side down and leave to cool on a rack for 30-45 minutes before serving, or enjoy warm. Have as it is or with vanilla gelato, cream or thick Greek yoghurt. #lovelaughbake#heresmyfood#thefeedfeed#bake#easycakes#silviacolloca#feedfeed#foodie#food52#foodblogfeed@foodblogfeed@food52#piattitipiciregionali#bontaitaliane@foodgramitalia#huffposttaste#baking#bakingismytherapy#italy#italian#ricette