When breakfast rolls around in the morning, this oatmeal with berries and chocolate granola is the best. Drizzling the warm oatmeal and toppings with some agave gives a perfect sweetness to the meal that isn’t over powering like maple syrup can tend to be. Topping your oatmeal with my homemade granola is a great way to add some extra crunch!
Waking up in the morning and making breakfast can some times be time-consuming, especially if you’re normally on-the-go. This chia pudding recipe is totally easy to make and is made the night before, giving you extra free time. If you’ve never had a Chia-Yogurt Parfait, now is your chance. I promise that once you try this, you’ll be adding your own ingredients or flavoring, like different extracts, nuts, fruits, seeds, granola, and more! It’s just that good and fun to be creative with.
Feast your eyes on these Scrumptious Blueberry Pancakes that are oh-so fluffy and light! You’re not going to believe how good these are until you try making them. The way these melt in your mouth with the freshly warmed blueberries is absolutely drool-worthy. Feel free to drizzle some maple syrup on top or dust it with powdered sugar as I did. Be sure to give these a try with your family for brunch or make them ahead for your weekly meal prep. They make for a quick breakfast or pancake roll-up with peanut butter and jam- either way, I guarantee you’ll be very satisfied.
I don’t know about you all, but there is something about peanut butter, chocolate, and bananas that resonates deep within! Morning’s can sometimes be dull or basic since we are usually rushing out of the door to conquer our daily duties. Thus leaving little to no time for us to focus on our most important meal of the day, breakfast. This is a great start to any day or even a great post-workout snack! In whatever you decide, you can always personalize this bowl and add any fruits, seeds, or powders of your choice.
Roll up to your next dinner party with this sweet, drool-worthy dessert. Stuffed with strawberry jam, homemade buttercream and fresh citrus, it’s a tangy treat that will surely impress guests—plus, they’ll never guess it’s made without eggs or dairy! If you’ve never made a gourmet-style recipe like this, don’t worry because it’s fairly easy to make. All it takes is a little bit of patience and you’ll have a perfect roll up cake in no time!
1.5 cups Earth Balance Vegan Buttery Sticks, room temperature
4.5 cups powdered sugar
2.5 tsp. water
1-1/2 tsp. vanilla
Preheat oven to 375 degrees F.
Grease and line a baking sheet with parchment paper.
In a stand mixer, beat the egg replacer and sugar together for 1-2 minutes. Add the orange juice and almond extract. Beat until combined.
Add the flour, salt and baking powder into the batter, until fully combined.
Pour the mixture onto the baking sheet and bake for 11-16 minutes or until an inserted toothpick comes out clean.
Remove from the oven. Lay a sheet of parchment paper on top of a towel. Sprinkle with powdered sugar to prevent the cake from sticking. Carefully flip the cake pan on top of the parchment paper. Remove the parchment paper and throw away.
Tightly roll the towel with the cake into a log shape and allow to cool for 30 minutes or until room temperature.
In a mixing bowl, beat the butter and half of the powdered sugar until combined. Add the vanilla and remaining powdered sugar and mix until frosting forms; about 3-4 minutes.
Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the strawberry jam.
Re-roll the cake back up into a log shape.
Frost the cake with the remaining butter cream and top with orange zest and mint leaf.
Place in freezer for the butter cream to set for 1-2 hours or overnight for best results.
Serve and enjoy.
Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it.
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