Pomegranate Pancakes

Ingredients:

for the jam:
200 gr pomegranate aerils
20 gr lemon juice
30 gr date syrup
10 gr chia seeds
50 ml water

Directions:

put all of the ingredients including the water into a sauce pan and whisk on law heat until the mixture is fully combined and you have a nice homogenous jelly like texture.

for the pancake:

400 ml plant based milk of choice
50 gr nut butter of choice
2 ripe bananas
5 ml apple vinegar
300 gr chickpea flour, or glutenfree oats flour
5 gr cinnamon
4 gr baking powder
4 gr baking soda
1 pinch salt

directions:

blend all the ingredients of the pancake with a robot.
scoop the batter onto a hot griddle or pan.
cook for 3-4 minutes, and flip.

serve with nutella, jam and fresh fruit.

by Can Kortun

Beet Cacao Cupcakes

Ingredients

dry ingredients:

  • 1 & ⅓ cups brown rice flour, we love Pinoa or Ceynatural
  • 1 tsp baking soda
  • 1 tsp baking powder
  • .6 cup cacao

wet ingredients:

  • 1 large beet, roasted or steamed (if you boil you lose a lot of nutrients in the water)
  • ½ cup date syrup
  • 2 tbsp balsamic vinegar
  • 1 tsp vanilla extract
  • ½ cup almond milk

chocolate ganache:

  • 1 mid sized beet, roasted or steamed (if you boil you lose a lot of nutrients in the water)
  • ⅓ cup date syrup
  • 1 + ½ cup cacao
  • ½ cup water
  • 1 tsp vanilla extract

Directions

For the cupcake, mix the dry ingredients in a bowl, and mix the wet ingredients in a blender or a food processor. Combine the wet mixture and the dry; spoon the well mixed batter into cupcake holders. Bake in a previously heated oven (160c) for 20-25 minutes.

For the ganache: blend everything but the water in the blender, add the water little by little until you elicit a creamy texture to your liking.

by Can Kortun