APPLE CINNAMON PANCAKES


Fresh apples, cinnamon and maple syrup are the perfect trio in this get-you-outta bed treat.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill GF Pancake Mix
1 cup vegan milk of choice
1 medium red apple, peeled and finely chopped
1 tablespoon grapeseed oil
2 tablespoons sugar (optional)
1 teaspoon cinnamon
1 teaspoon vanilla
more oil, for frying

Add the pancake mix, 1 cup of the vegan milk, oil and spices to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the apple when mixed.

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 enjoy warm.



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ORANGE MANGO SMOOTHIE

lookbook cookbook orange mango smoothie

Bring a little extra sunshine into your day with this no fuss treat.

Serves 1


Sweetness 2/3

Difficulty 1/3

1 cup fresh mango, diced
1 cup freshly squeezed orange juice
1 small banana or half a large

Add all ingredients to your blender and mix well. 

lookbook cookbook orange mango smoothie

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PEACH ICE TEA

lookbook cookbook peach ice tea

Quench your thirst and sweet tooth without turning on your oven.

Serves

Sweetness - 1/3
Difficulty - 1/3

3 cups purified water
2 black tea bags
3 ripe peaches
1/2 cup organic cane sugar
1 tablespoon fresh lemon juice

Bring two cups of water to a boil. Seep the tea bags for 3 minutes, or as instructed on the package.

Put the peaches and one cup of water in the blender and mix well. Pour through a fine strainer into a pitcher to remove all of the pulp. Strain it again after if you want it extra smooth.

Stir in the sugar in the hot water, after removing the tea bags. Pour into the pitcher followed by the lemon juice. Stir well. Allow to cool in the refrigerator and serve over ice. Garnish with fresh fruit and lemon wedges. Enjoy!

lookbook cookbook peach ice tea

FUDGE POPS

lookbook cookbook fudge pops

Just like the real thing! Except with only three simple ingredients. Modeled by Bianca and Dani from Kastor & Pollox.

Serves 3 or 4 medium ice pops

Sweetness 2/3
Difficulty 1/3

1 cup canned coconut milk
1/2 cup organic maple syrup
generous 1/2 cup dark chocolate chips

Melt chocolate chips in a saucepan over low heat. Make sure water doesn't come in contact with it, and use a rubber spatula to stir constantly so it doesn't burn. When melted, add the coconut milk, and maple syrup and stir to mix.

Remove from heat and transfer to a bowl. Using a small measuring cup, pour the mixture into the ice pop molds, being careful not to burn yourself. Put in the freezer for at least four hours, or overnight.

When frozen, you can run the tip of each mold under lukewarm water to loosen without breaking.
lookbook cookbook fudge pops

BLUEBERRY LEMON PANCAKES

lookbook cookbook blueberry lemon pancakes

Fresh blueberries, lemon and maple syrup are the perfect trio in everyone's favourite brunch time treat.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill GF Pancake Mix
1 cup vegan milk of choice
2 tablespoons sugar (optional)
1 tablespoon grapeseed or coconut oil
1/2 - 1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1/3 cup blueberries
more oil, for frying

Add all the ingredients except the blueberries to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the blueberries when mixed.

Add a drizzle of 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 enjoy warm.

lookbook cookbook blueberry lemon pancakes