If you are doughnuts lovers, I’m sharing this recipe with you, they’re sweet, tangy, vegan baked lemon doughnuts that can also be made gluten-free! You can make these vegan and gluten free or if you don’t need them to be gluten free, you can just make them vegan. I’ve included instructions for both, you pick the one you need! I originally wanted to use fresh lemon juice in the doughnut batter but they way the acid reacted with some of the other ingredients didn’t always produce a great result. The doughnuts on their own are delicious but the tangy, sweet, lemony glaze just takes them over the top. Vegan Baked Lemon Doughnuts Recipe Tart, but at the same time, sweet! You and your family are going to love these vegan baked lemon doughnuts that can also be make gluten-free. Ingredients For the Doughnuts: 1 tablespoon ground flax seeds (I used golden flax seeds, see note below) 3 tablespoons water 1 cup gluten free flour OR all-purpose flour (see notes below) 1 teaspoon baking powder 1/4 t...
This Paleo Breakfast Casserole is perfect for meal prep as well as good for those times of the year when you need a healthy and easy breakfast. ingredients 1 Medium Sweet Potato (Sliced or shredded ) 2 tablespoons Coconut Oil 1/2 medium Onion 1 Lb Ground Bison (or Ground Beef) 1/4 teaspoon Cumin 1/4 teaspoon Chili Powder (more if you like some spice) 1/4 teaspoon Salt (plus more for seasoning eggs) 1/4 teaspoon Black Pepper (plus more for seasoning eggs) 12 large Eggs 5 strips bacon (Cooked and Crumbled) pinch Paprika 1 teaspoon Fresh Parsley Paleo Breakfast Casserole instructions Preheat the oven to 375 degrees Grease a 9 x 9 baking dish (or a 9×6 as shown in images) with Coconut Oil and set aside. Heat the other 1 tablespoon of Coconut Oil in a medium-sized skillet set to medium heat. Once the oil has melted add in the Ground Bison or ground meat of choice and sliced Onion and season with Cumin, Chili Powder, Salt, and Pepper. Cook until the meat has browned. ..... ....... You c...
The flavor of this mushroom tetrazzini makes me feel all warm and cozy inside. It is the most comforting dish I can possibly imagine, perfect for all the cold days. I want to eat this mushroom tetrazzini every day for the rest of winter. Good thing it is a one pot meal and ready in under 30 minutes! Making it super easy to fulfill my dreams! It comes out of the oven steaming hot, with brown and crusty bread crumbs on top! The edges of the dish that are crisp are my absolute favorite! Warm, creamy, dreamy, hearty, healthy. The flavor is kind of indescribable, but once you take a bit, you will understand. Then be confused about why something so easy and simple can taste so amazing. Vegan One Pot Mushroom Tetrazzini Recipe My vegan take on the classic Tetrazzini dish. Creamy noodles, mushrooms and peas. One pot then baked with bread crumbs on top! Ingredients 1 Tbsp. Olive oil 16 oz. Mushrooms, sliced, I used baby bella 2 Cloves Garlic, chopped 1/4 C. Vegan butter, I used Earth Balance 1/...
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