Creamy, fresh, non-dairy milk with hulled hemp seeds - yum! A number of soaked cashew, walnuts, macadamia nuts, or even oats can be used to make plant-mylk, but hemp seeds are rich in omega 3 fatty acids so even if you use some other ingredients - also use some hemp.
Author: Victoria Laine
Recipe Type:: Beverages
Prep time::
Total time::
Ingredients:
1 tsp hulled hemp seeds + 8 oz cold water ["Skim"]
1 Tbsp hulled hemp seeds + 8 oz cold water ["1%"]
2 Tbsp hulled hemp seeds + 8 oz cold water ["2%"]
1-2 soaked dates for sweetening (optional)
splash of vanilla (optional)
Directions:
Blend hulled hemp seeds (or soaked nuts and hemp seeds) with water and optional ingredients until creamy.
Fruit Crisp Crumble {oil-free, vegan + gluten-free}
Seasonal fruit or frozen, this easy crisp is a go-to for a delicious breakfast or dessert after a veggie bean soup or other light meal. If you're using a tart fruit like rhubarb, consider pairing it with a sweeter fruit like mango or even dates or other dried fruit. No need for oil - there is plenty of natural fat in the nut or seed butter.
Author: Victoria Laine
: breakfast, dessert
Serves:: 4-5
Prep time::
Cook time::
Total time::
Ingredients:
BOTTOM FRUIT LAYER:
8 cups chopped juicy fruit or berries (for example: mango, peaches, plums, berries, rhubarb, etc)
¼ cup dates, raisins, or other dried fruit (opt)
2 tsp ground cinnamom
3 Tbsp maple syrup or dark agave or brown rice syrup
¼ cup water or fruit juice (a bit more for berries or other less juicy fruit)
CRUMBLE TOPPING:
1¼ rolled oats (gluten-free tested, if needed)
¼ cup whole-grain flour (find gluten-free flour here)
1 cup sliced almonds or chopped Brazil nuts or pumpkin seeds
½ cup liquid or dry whole sweetener (coconut sugar for example)
1 Tbsp ground cinnamon
⅓ cup - ½ cup nut or seed-butter (cashew, almond, tahini, etc)
Directions:
Preheat oven to 400F.
Prepare chopped fruit into a 10"x10" glass pan, or ceramic deep dish (or equivalent).
Sprinkle fruit with cinnamon, drizzle with liquid sweetener and water or juice.
Mix topping ingredients in a bowl incorporating the nut or seed butter into the dry ingredients with clean hands. Crumble the topping over the fruit, distributing evenly.
Bake at 400F for about 30 minutes until fruit is soft and juicy. Serve warm or at room temperature, as is, or with yogurt or kefir topping. Or, of course - ice cream!
These corn muffins make a great breakfast muffin or a compliment to savory meal dishes like soup or chili. Or, spread with cashew cheeze, avocado butter, or nut butter.
Don’t be afraid to play with additional ingredients, incorporating fresh or frozen corn kernels, raisins, chopped dates, apple chunks, or other yummy surprises, including other spices!
½ cup sunflower seeds, or cashews, ground into meal
½ cup millet or brown rice flour
¼ cup garbanzo or amaranth flour
¼ cup chia seed flour (ground chia seeds)
2 tsp baking powder
¾ tsp salt
WET:
2 cups apple sauce
⅓-1/2 cup maple syrup
OPTIONAL INGREDIENTS:
1 cup corn kernels, fresh or frozen
½ cup raisins or dates
1 cup diced apple
1 tsp chili powder and/or cinnamon
2 Tbsp chopped chilies
Directions:
Preheat oven to 350°F.
In a medium bowl, mix together all dry ingredients. (NOTE: Sunflower seeds and chia seeds or cashews can be ground into “mealy” flour using a coffee or spice grinder.)
Fold in any optional spices.
Add apple sauce and maple syrup and mix well.
Fold in any optional ingredients.
Line muffin tines with paper muffins liners, or oil muffin tin. Spoon batter into 12 muffin cups.
Porridge doesn’t have to be wet and sloppy, and it doesn’t have to be just oats. Around the world different cultures eat a variety of cooked whole-grains for breakfast either loose with lots of liquid (water, juice or milk) or the drier pilaf-style, like this Maple-Kissed Quinoa Breakfast. Other small, fast-cooking whole-grains that can replace the quinoa in this recipe are amaranth, or fonio (a new whole-grain that has been introduced recently to Canada, see link below!)
1½ cups cooked quinoa (or other cooked whole-grain)
2 Tbsp dried cranberries (fruit juice sweetened preferred)
¼ cup slivered almonds
½ - 1 tsp ground cinnamon
1-2 Tbsp pure maple syrup
Directions:
Mix cooked quinoa or other choice of whole-grain (I cook enough at dinner so I have leftovers for breakfast!) with dried cranberries and a good dose of cinnamon and slivered almonds. Drizzle with maple syrup.
I don't typically add any non-dairy beverage or anything else, but you could choose to add non-dairy milk or yogurt if you like a more liquidy cereal. Enjoy!
Whisk ingredients together until thick and creamy.
Frost muffins, decorate with a banana slice if desired, and enjoy.
Directions:
Preheat oven to 350°F. Line muffin tin with paper muffin cups.
In a large bowl, mash ripe banana with a fork or potato masher.
Whisk in peanut butter, maple syrup, water, and vanilla.
In a medium bowl, blend together dry ingredients.
Add dry mix to wet and stir.
Blend well and fill muffin tin, dividing batter into each cup. If you’d like to add a slice of banana on top of each muffin before baking it will become sweet and creamy.
Bake 30 minutes until lightly browned. Cool completely if frosting. Frosting is completely optional depending on your little monkeys’ desires!
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
