1/2 cup quinoa
1/4 cup peanutbutter
2 tbsp tamari
A hint of sea salt
4 cups rolled oats 2 bananas 2 tablespoons oil (I took rapeseed) 2 cups milk plant (I took 50/50 almond milk and oat milk) a dash of agave syrup (or other sweetening) 1 dash of vanilla extract (optional) 1 pinch of cardamom (optional) a pinch of salt
Directions: 1. Set the oven at 200 degrees. 2. Mix all ingredients with a hand blender. 3. Place the pancake batter into molds and bake until they solidify. About 20 minutes.
1 cup of raw cashews or almonds
1 cup of pitted dates
2 tbsp of raw cacao powder
Pinch of salt
1 tbsp of water
Mix the nuts in your food processor.
Add in the dates then mix well.
Add in the cacao and a pinch of salt.
Add in the water – more or less depending on the consistency. You need the balls to stick together, but still be able to roll them.
Roll them with the palm of your hands and keep in the fridge.