OATMEAL RAISIN PANCAKES

lookbook cookbook - vegan oatmeal raisin pancakes recipe

An easy warming treat to get you out of bed when you need it.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1/2 cup wheat free rolled oats
1/4 cup organic cane sugar or coconut sugar
1/4 cup chopped raisins
1 teaspoon cinnamon
1 1/8 cup vegan milk of choice
1 tablespoon grapeseed oil, plus more for frying

Add the pancake mix, rolled oats, sugar, raisins and cinnamon to a large bowl and mix well. Stir in the milk and oil and mix again. Add more milk as needed.

Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Drizzle with maple syrup and coconut whipped cream if you please and enjoy warm.

lookbook cookbook - vegan oatmeal raisin pancakes recipe

With Mouna





CREAMY BANANA TARTS

lookbook cookbook vegan creamy banana tarts recipe

Peanuts and dark chocolate create the perfect crust topped with a silky banana coconut cream.

Makes 9


Sweetness 2/3

Difficulty 2/3

CRUST
3/4 cup organic dark chocolate chips or chunks
1 1/2 cups unsalted, roasted peanuts
1/4 cup pure maple syrup
1/4 cup extra virgin coconut oil, melted or at room temperature

FILLING
1 can of full fat coconut milk left in the fridge for a couple of days
1 cup mashed banana
2 tablespoons pure maple syrup
1 tablespoon extra virgin coconut oil

Line a 9" pie tin or casserole dish with parchment paper. To make the crust, put the chocolate chips and peanuts in your food processor and pulse into a coarse powder. It's OK if there's a few small chunks left. Transfer to a small bowl, and add the maple syrup and coconut oil and mix. When fully mixed, transfer to the pie tin and use a rubber spatula to evenly distribute. Set aside in the freezer while you make the cream.

To make the cream, first remove the can of coconut milk from the fridge and carefully open. Use a spoon to scoop up the top creamy part, being careful to leave the liquid below. It should yield around 1 cup.

Add the coconut cream, the banana, maple syrup and coconut oil to your blender and mix well. Remove the crust from the freezer, and pour the cream on top of it, using a rubber spatula to even it out. Put in the fridge for at least three hours to set. Keep cold until ready to serve and garnish with a banana slice and peanut if you please. Best eaten within two days.

lookbook cookbook vegan creamy banana tarts recipe

With Sophie.

DOUBLE CHOCOLATE MACAROONS

lookbook cookbook vegan no bake double chocolate macaroons recipe

Five ingredient macaroons! With extra chocolate of course...


Makes 12


Sweetness 2/3

Difficulty 1/3 


1 cup shredded unsweetened coconut
1/4 cup extra virgin coconut oil, plus an extra 1/2 tablespoon
1/3 cup cacao
1/4 cup pure maple syrup
1/3 cup organic dark chocolate

Add the coconut, 1/4 cup oil, cacao and maple syrup to a bowl and mix well with a rubber spatula. Line a large plate with parchment paper. Take 2" pieces of dough and place it on the paper. Gently pat each one with your fingertips to make sure the dough is shaped nicely.

Place in the freezer for 20 minutes. Just before you take the dough out of the freezer, begin making the chocolate coating. Melt the dark chocolate and 1/2 tablespoon coconut oil in a saucepan over medium low heat. Make sure water does not come in contact with the chocolate or your utensils or it will spoil. Stir constantly with a rubber spatula to make sure it doesn't stick to the pan. Remove from heat when melted and pour in a small bowl.

Remove the macaroons from the freezer. Gently take each one and dip the base in the chocolate sauce, covering it generously. Allow to cool for a few seconds before putting back on the plate. Repeat for each macaroon. If there is leftover chocolate sauce, you can use a spoon to pour a little on the top of each macaroon. Put back in the freezer for another 30 minutes. Store in the refrigerator until ready to serve.

lookbook cookbook vegan no bake double chocolate macaroons recipe

With Carolyn