|
|
|
|
| |
|
“"Who was the guy who first looked at a cow and said 'I think I'll drink whatever comes out of these things when I squeeze 'em'!?"”
-Calvin and Hobbes
VEGAN GRANOLA
- 1 C. Wheat Germ
- 1 C. Coconut, shredded
- 1 C. Sunflower Seeds (or pumpkin seeds)
- 1/2 C. Flax Seeds
- 1 C. Almonds, sliced
- 1 C. Cashews, chopped
(you can use nuts of your choice - pecans, walnuts, etc)
- 1 C. Blueberries, dried
- 1 C. Apricots, dried, chopped
(you can use any dried fruits you'd like - pineapple, bananas, cranberries, raisins, etc)
- 1/2 C. Maple Syrup
- 1/2 C. Brown Sugar
- 1/2 C. Sunflower Oil
- 1 Tbsp. Cinnamon
- 1 Tsp. Nutmeg
- 1 Tsp. Sea Salt
- 2 Tsp. Vanilla
- 1 Tsp. Almond Extract
Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil. Combine all ingredients except the dried fruits. Spread out on baking sheet in an even layer. Bake for approximately 20-30 minutes or until golden brown, stirring every 10 minutes or so. Remove from over and let cool. Last, add the dried fruits and store in an airtight container.
|
PUMPKIN PANCAKES
- 2 Cups Whole Wheat Flour
- 1 Tsp Allspice
- 3 Tbsps Brown Sugar
- 2 Tsp Vanilla
- 2 Cups Vanilla Soymilk (or Almond or Rick Milk)
- 3 Tbsps Olive Oil
- 1 Cup Canned Pumpkin
- 1/2 Tsp Salt
- 2 Tsp Cinnamon
- 1 Tsp Ginger
,li>2 1/2 Tsps Baking Powder
- Vegan Margarine
- Maple Syrup
Mix all the dry ingredients well in large bowl.
Mix all the wet ingredients in with the dry ingredients until there are no clumps.
I drop by ladle-full onto hot griddle. Cook on medium heat until the edges look dry, then flip. Cook a few more minutes.
Serve with vegan margarine and maple syrup if desired.
|
|
|
|
|
