|Thank you for all your submissions! Here are some of our favourites that we have received so far. You can check out more on the LBCB Facebook page, or even submit your own! More info here. Click to visit each person's website.|
|The perfect thing to get yourself out of bed on those oh so lazy winter mornings.|
|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 Bob's Red Mill Gluten Free Rolled Oats
1/4 cup organic cane sugar
1/4 cup chopped raisins
1 teaspoon cinnamon
1 1/4 cup vegan milk of choice
1 tablespoon grapeseed oil, plus more for frying
1 teaspoon pure vanilla extract
Add the pancake mix, rolled oats, sugar, raisins and cinnamon to a large bowl and mix well. Stir in the vanilla, milk and oil and mix again. Add more flour for thicker pancakes, or more milk for thinner ones
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.
Clothing by Naughty Mess Vintage
|A decadent and moist cupcake smeared with chocolate ganache. So delicious, we promise you won't even be able to tell they are vegan!|
Preheat oven to 350 degrees.
In a large mixing bowl, mix the dry ingredients and sift. In a smaller mixing bowl, use a fork to whisk the milk, grapeseed oil, apple cider vinegar, and vanilla. Gently add the wet ingredients to the dry and mix together.
Line a muffin tray with 12 liners and evenly distribute the batter. Bake for 23-25 minutes, or until you can put a fork in the center and it comes out clean. Remove from the oven and allow to cool before frosting.
For the frosting, heat the milk in a saucepan over medium low heat until it begins to boil. Turn down the heat and allow to gently simmer for one minute. Remove from heat and add maple syrup and chocolate chips. Mix until the chips are melted. Store at room temperature.