It's been a wild few months and my blog attention has gone to the wayside. Travel baby, it's a fun one, but it takes away a lot of food making creative times - especially the healthy photo worthy kind! Went travellin' down to Central America and learned to live off of rice, beans and plantains. Had an amazing few months though. Next chapter comes Australia and a whole different food selection and so many new adventures. Don't worry though! - This next travel of mine involves dedicating myself to you and this blog! I'm super-duper excited to get back on the recipe building train with you all and healthify my belly and yours! My goal once I get to the land down under and find myself a kitchen space to get to work in, is to get a cookin' and start up a market stand. Imma fill it with homemade nut-mylks for sale, vegan sauces and dressings of all kinds, yummy sweet treats, like ice cream, tarts and bars, pre-made veggie burgers and freshly made tempeh, vegan cheese, and coconut yogurt!!!! Oh man! Did I tell you how excited I was?! I hope you are just as stoked with me, because you will be following me through this whole fantastic journey! I'll be documenting each item on here first as I develop and perfect each recipe! But.. I'm getting sidetracked here, because I have a great little recipe to share here with you right meow! It was the birthday of certain special someone in my life, so I decided to make him breakfast waffles!!! Because, yum. Waffle Batter: 2 Tbsp Nut butter 2 Tbsp Carob powder 1 tsp baking powder 1/2 tsp baking soda 1 cup flour 1 1/2 cup water Mix together and cook in waffle iron, or fry in skillet to make pancakes. (Cooking time is approximately 10 minutes- should be crispy.) Soooo yumms... Decadent Carob Sauce: 1/4 cup carob powder (or cocoa) 1/4 cup melted coconut oil 1/4 cup maple syrup (or other liquid sweetener) Adjust measurements to make as much as you want. Super easy, just mix together and serve.
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By Nomes
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December 2016
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