0:50
Raspberry & White Chocolate
40min · 6 servings This raspberry cheesecake (no bake) with a buttery biscuit base, creamy white chocolate & fresh raspberry cheesecake filling and topped with even more fresh raspberries. Base; • 250 g shortbread biscuits • 80 g unsalted butter Cheesecake Filling; • 250 g fresh raspberries • 250 g white chocolate • 500 g full fat cream cheese • 100 g icing sugar • 350 ml double cream Decoration; • 500 g raspberries Method; For the Base • Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl. • Add the biscuit mixture into a 8 inches deep springform tin and press do
KitchenDiariesbyZubda
0:23
🍅🌶️Roasted Red Bell Pepper Sauce
🥗 The Ultimate Vegan Dinner Recipes E-Book Bundle With Bonuses 🍨 🎯Link In Bio 🍅🌶️Roasted Red Bell Pepper Sauce by Plantyou Ingredients 2 red bell peppers seeded, quartered 3 vine ripened tomatoes quartered 1 head garlic top sliced off 1 yellow onion roughly chopped 1 tbsp tomato paste ¾ cup cashews raw 1 tbsp olive oil salt and pepper to taste 12 oz spaghetti 1½ cups pasta water reserved from cooking To serve Vegan parm Fresh basil Red pepper flakes Instructions Preheat the oven to 400F. To a sheet pan or large casserole dish, add the bell peppers, tomatoes, garlic head, onion, tomato paste and cashews. Drizzle with olive oil and add salt and pepper. Toss. Roast for 35 to 40 minutes, until the garlic, peppers and tomatoes have softened and the cashews are browned. In the meantime,
0:26
Delightful Quick Apple Cinnamon Buns
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0:22
Carrot Cake Baked Oats | Healthy Recipe
This recipe serves 4 (ish) - in the video I halved it. Use an 8x8" (or similar) sized tin for the measurements below - 2 bananas, mashed - 2 cups oats - 1 tbsp nut butter - 1 carrot, grated - 2 tsp cinnamon - 1 tsp vanilla extract - pinch salt have eaten these carrot - 1 tsp baking powdefats evervdav for - 1 tosp maple syrup or sweetener or choice (optional) he past week - 1-1.5 cups milk of choice - 1/3 cup pecans or walnuts, chopped (plus more for topping) - 1/3 cup raisins or sultanas - Greek yoghurt - for topping 1. Preheat oven to 180C and mix together all of the ingredients and add to a lightly greased 8x8" 2. Bake for 35-40 minutes. Let it cool before topping
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Carrot Cake Banana Bread recipe
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0:12
carrot cake out cups
by doctorbowl on ig 🥕 CARROT CAKE OAT CUPS 🥕 Another perfect on the go breakfast or healthy snack for you! And you just need one bowl, 7 ingredients and 25 minutes. They can also be made vegan by simply swapping the eggs for flaxseed eggs INGREDIENTS ▪️2 cups rolled oats, GF if needed ▪️1 tsp baking powder ▪️1 1/2 cups milk or plant milk ▪️2 eggs or 2 flaxseed eggs ▪️1 carrot, shredded ▪️1/4 cup chopped pecans (and some more for topping) ▪️2 tsp cinnamon ▪️1/3 cup maple syrup - optional METHOD ▪️Preheat oven 180c ▪️Mix all the ingredients into a large bowl ▪️Pour into a greased muffin tray or cupcake liners. Top with pecans (optional) ▪️Bake for 20 minutes or until a toothpick comes out clean
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PB & J Oatmeal Breakfast Bars🍌🥜
PB & J Oatmeal Breakfast Bars🍌🥜 I will never get tired of making different variations of baked oats for breakfast 🤤This peanut butter and jelly version is sweet, tangy, nutty, and couldn’t be easier to make. 🥜Ingredients 1 cup oats (80 g) 1 cup oat flour (ground up oats- 80 g) 3/4 cup mashed banana (about 2 large ripe bananas) 1/4 cup + 2 tosp creamy natural peanut butter 1/4 cup maple syrup 1/4 cup dairy-free milk 1 tbsp ground flax seeds 1 tsp baking powder 2 tsp vanilla extract 1/2 tsp salt large dollops of creamy peanut butter and raspberry jelly to swirl on top 🥜Directions -In a large bowl, mash up the bananas. Then add the peanut butter, maple syrup, milk, flax, baking powder, vanilla, salt, oats, and oat flour. Mix everything well until combined. -Line a baking tray with p
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0:15
"Marry Me" Halloumi 😍
20min Forget chicken, halloumi perfects this dish - you have to try it! The sauce is rich and creamy, with a hint of tanginess, and the salty halloumi is just 🤌 Ingredients • 2 blocks halloumi • 1 tbsp butter • 1 tbsp sundried tomato oil • 75g sundried tomatoes • 100g spinach • 1 large white onion • 6 cloves garlic, grated • Half of a lemon • 200ml stock • 150ml single cream • 75g parmesan cheese • 1 tbsp smoked paprika • 1 tbsp oregano • Cornflour if needed • Salt and pepper to taste
0:39
Gochujang Pancakes
45min · 2 servings If you’ve wondered what to do with the leftover veg that’s been accumulating in your fridge, I’d like to introduce you to Yachaejeon. In Korean, “yachae” means vegetable and “jeon” means pancake and it’s exactly that, a thin savoury vegetable pancake that is served with a lip-smacking dipping sauce. Dipping Sauce • 2 tbsp soy sauce • 2 tbsp rice vinegar • 1 tsp gochugaru (Korean pepper powder) • 1 tsp sesame seeds Veg • 1/2 courgette • 1/2 large carrot • 1/2 large potato • 1/2 onion • 1 mushroom • 1 green chilli • 5 spring onions Pancakes • 130g bread flour • 180 ml water • 1 tbsp gochujang (I used Sempio’s Gochujang) • Oil for frying Full recipe: https://bakinghermann.com/all-recipes/gochujang-pancakes
Hermann | Naturally Vegan Recipes From Around The World