Avocado toast has been a favourite of mine for quite some time.
If you follow Megan Roup - creator of the online dance cardio community Sculpt Society, you’ll know that she just introduced us to a new level of avocado toast.
Shake things up, with cream cheese.
Spread an even layer of cream cheese on toast before topping with mashed avocado, salt + pepper and freshly squeezed lemon.
I promise you’ll never go back to regular avocado toast.
I wanted to bake cookies, but I also needed to clean out my fridge/pantry.
I incorporated leftover cream cheese and hot chocolate that I’ve had since Christmas break!
Honestly - I didn’t think this recipe would turn out well…but damn.
These are the best cookies I’ve ever made!
Perhaps you can take this as a reminder to be adventurous in the kitchen and wherever life takes you? Ha!
Talk soon,
Seerlee
What you will need:
1.5 cups gluten free flour
1 cup brown sugar
1/4 cup granulated sugar (white)
1/4 cup hot chocolate
1 tsp baking soda
1 tsp salt
1 heaping tsp cinnamon
1 egg
1/4 cup butter (may need a bit more, approximately 4tbsp)
1/4 cup softened cream cheese
200 g chocolate chunks
sea salt (for topping)
How to make:
1 - mix all dry ingredients in bowl
2 - add wet ingredients
3 - eat a handful of chocolate chunks
4 - pre-heat oven to 350F
5 - line baking sheet with parchment paper
6 - bake cookies for 9-11 minutes (it’s okay if they look slightly under-baked, we want them to be chewy!)
7 - top with sea salt
8 - let cool on baking rack for minimum 15 minutes
9 - enjoy!
Growing up my dad would make pancakes every weekend! As a kid, I could expect pancakes every Sunday after church. Naturally, pancakes are one of my favourite comfort foods! I have such a sweet tooth lol but pancakes bring back good memories of being in the kitchen with my dad, trying my best to copy him and succeed at making the most perfect pancake.
As an adult with gluten sensitivity, I have eliminated flour from my diet when cooking at home.. THEREFORE I’m about to introduce you to a gluten free recipe with a satisfying berry compote!
This recipe also happens to be vegan! I had every intention of adding butter, and eggs to this batter, but I quickly realized I only had 6 eggs left in the fridge, and I already had plans for them lol.
I was hardly interested in making another trip to the grocery store - so essentially what I’m saying is that, these are vegan pancakes by accident.
Under the circumstances, I decided to challenge myself and make these completely vegan! After all, I had some Melt (“butter” made from organic coconut oil) in the back of my refrigerator.
Certainly not as fluffy as the original pancake, but nonetheless a great alternative when a) you’re vegan b) you have limited ingredients on hand c) you’ve run out of eggs
What you will need:
Pancakes:
1 cup flour (I use Bob’s Red Mill, 1 for 1 flour)
pinch of salt
pinch of cinnamon
2 rounded tsp of sugar
1 tsp vanilla
1 tbsp (melted) melt
1 cup almond milk (+ a 1/4 cup more, perhaps less - add at the end, if you find the batter too thick)
1 tbsp baking powder
Blueberry, Blackberry Compote:
1/4 cup blueberries
1/4 cup blackberries
1.5 tbsp melt
1 tsp vanilla
squirt of lemon
How to make pancakes:
1 - mix all pancake ingredients in bowl
2 - heat frying pan on medium heat with a bit of melt to ensure the pancakes don’t stick
3 - pour pancake batter on frying pan, and cook until little bubbles appear
4 - flip pancake over and cook for a couple minutes
How to make blueberry, blackberry compote:
1 - mix all ingredients together in saucepan over medium heat for 5 minutes
2 - let simmer and sweeten with maple syrup to your liking
3 - top pancakes with berry compote (+ more maple syrup if you’re greedy) and enjoy!