https://youtu.be/Jqac1F-uWdE
Healthy GREEN SMOOTHIE INGREDIENTS : 2 bananas 1 Tbsp (15 g) peanut butter 1 Cup (30 g) raw Spinach 2 cups Almond milk, or other Plant milk Vegan, gluten-free , Soy-free, sugar-free DIRECTIONS : Place all ingredients in blender on high until well smooth. Pour, Serve and enjoy! Vegan- WHITE CHOCOLATE CHIP COOKIES INGREDIENTS: 2 cups (280 g) all - purpose plain flour ( maida) 1/2 cup (100 g) coconut oil, not melted * 2/3 cup (140 g) brown sugar 1/2 cup (125 ml) cashew milk, other plant based milk 3 Tbsp (45 ml) maple syrup 1 Tbsp (15 ml) pure vanilla extract 1 Tsp (4 g) baking power 3/4 Tsp (3 g) baking soda 1/2 Tsp salt 1/2 Tsp instant coffee power ( optional) 1/3 cup (35 g) cocoa power 1 cup (150 g)dairy-free white chocolate chip DIRECTIONS 1. Preheat the oven to 350 F/ 177 C. 2. Using a fork, cream together the coconut oil and brown sugar in a bowl. Then add the vanilla extract & maple syrup mixed together, add cashews milk, cocoa powder, and instant coffee power mixed until combined. Then add baking powder, baking soda and salt and mixed until combined. If the mixture looks clumpy, it’s okay! 3. Add the flour to the bowl and stir until just- combined (do not over stir). 4. Add white chocolate chips 5. From little balls out of the dough and evenly distribute, about 5 cm (2 inches) apart, on a cookie sheet lined with baking paper. Pro tip: l like to reserve a bit of the chopped chocolate to sprinkle on the top for presentation. 6. Bake for 12- 15 minutes. Cool 1 minute on cooking sheet before transferring to cool track to cool completely . Enjoy your cookies.
Healthy GREEN SMOOTHIE INGREDIENTS : 2 bananas 1 Tbsp (15 g) peanut butter 1 Cup (30 g) raw Spinach 2 cups Almond milk, or other Plant milk Vegan, gluten-free , Soy-free, sugar-free DIRECTIONS : Place all ingredients in blender on high until well smooth. Pour, Serve and enjoy! Vegan- WHITE CHOCOLATE CHIP COOKIES INGREDIENTS: 2 cups (280 g) all - purpose plain flour ( maida) 1/2 cup (100 g) coconut oil, not melted * 2/3 cup (140 g) brown sugar 1/2 cup (125 ml) cashew milk, other plant based milk 3 Tbsp (45 ml) maple syrup 1 Tbsp (15 ml) pure vanilla extract 1 Tsp (4 g) baking power 3/4 Tsp (3 g) baking soda 1/2 Tsp salt 1/2 Tsp instant coffee power ( optional) 1/3 cup (35 g) cocoa power 1 cup (150 g)dairy-free white chocolate chip DIRECTIONS 1. Preheat the oven to 350 F/ 177 C. 2. Using a fork, cream together the coconut oil and brown sugar in a bowl. Then add the vanilla extract & maple syrup mixed together, add cashews milk, cocoa powder, and instant coffee power mixed until combined. Then add baking powder, baking soda and salt and mixed until combined. If the mixture looks clumpy, it’s okay! 3. Add the flour to the bowl and stir until just- combined (do not over stir). 4. Add white chocolate chips 5. From little balls out of the dough and evenly distribute, about 5 cm (2 inches) apart, on a cookie sheet lined with baking paper. Pro tip: l like to reserve a bit of the chopped chocolate to sprinkle on the top for presentation. 6. Bake for 12- 15 minutes. Cool 1 minute on cooking sheet before transferring to cool track to cool completely . Enjoy your cookies.
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