THANK YOU FOR SUBMITTING

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.



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OATMEAL RAISIN PANCAKES


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.


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BE MINE


Treat yourself or your loved ones on this day that gives us a perfect excuse to indulge in any kind of treat!

Need some suggestions? Try Chocolate Mousse, Coconut Cream, or Strawberry Coconut Pancakes. Or view all the other perfect vday treats here.
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DOUBLE CHOCOLATE CUPCAKES


A decadent and moist cupcake smeared with chocolate ganache. So delicious, we promise you won't even be able to tell they are vegan!

Serves 12

Sweetness - 3/3
Difficulty - 2/3

CUPCAKES
1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour
1/3 cup unsweetened cacao powder
1 tablespoon arrowroot powder
1 cup organic fair trade cane sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup coconut milk
1/2 cup grapeseed oil
2 tablespoons apple cider vinegar
2 teaspoon pure vanilla extract

FROSTING
1/4 cup vegan milk of choice
1/2 cup organic dark chocolate chips
2 tablespoons pure maple syrup

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. 

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