The taste of unflavored pea protein (from @wholefoods) reminded me of eggs, so I made french toast with it! About one scoop in one cup of milk, with two tablespoons of sugar, an eighth of a teaspoon of kala namak and a pinch of turmeric.
These are the best blueberry muffins I’ve made, recipe courtesy of My Darling Vegan — a somewhat dense, golden crumb similar to the muffins I remember my father making for me, back when I thought that bakery size muffins were the norm due to him using the 6 bakery size muffin pan religiously. While I …
I’m going to admit that I’ve played with store bought buckwheat flour (Bob’s Red Mill) a bit, and I never liked the taste and I found it grainy or just off putting. However, I loved it in these pancakes, which the main bulk of the ingredients are ripe bananas (2) and buckwheat flour (1/4 c). …
Some lovely muffins I made two years ago, following the recipe “Old-Fashioned Wild Blueberry Muffins” on Go Dairy Free. Used applesauce as an egg substitute, and I just used normal farmed blueberries. These aren’t the same level of weighty, dense crumb of the muffins my father used to make (I have found another recipe that …
Look at the improvement from the last time I made pancakes! Even the photography is better, without any edits! Recipe by NICDELIS on allrecipes –all that’s needed is flour, water, sugar, baking powder, salt, and oil! I will make a more sensitivity-friendly version at some point, but it’s nice to have something basic in stock.