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Food Allergy Friendly Recipes
FLUFFY BANANA OAT PANCAKES
2 medium ripe bananas (best when they have lots of brown spots)
- 2 tablespoons ground flaxseed + 6 tablespoons water (replaces 2 eggs)
- 1/2 cup unsweetened oat milk
- 1 teaspoon vanilla extract
- 1 ½ cups old fashioned gluten free rolled oats
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- coconut oil, for cooking
Blend the ingredients. Yes, you’ll literally add all of the ingredients to a blender, and blend on high until smooth!
- Let batter sit. You’ll then want to let the batter sit in your blender for about 2 minutes while you heat up your pan.
- Cook & flip. Add olive oil or coconut oil to a griddle or large nonstick pan and place over medium heat. Add pancake batter 1/3 cup at a time and cook for about 2-3 minutes or until golden brown and tiny bubbles appear around the edges. Flip and cook 2 minutes more.
- Serve & devour.
VEGAN PESTO PASTA
- 1 avocado
- 1 1/2 cups fresh basil, (about 30g)
- 1 1/2 cups fresh parsley, (about 30g or more basil)
- 1/2 cup hemp seeds
- 4 cloves garlic
- 1 tablespoon sunbutter (sunflower seed butter)
- 4 teaspoons lemon juice
- Salt and pepper to taste
Pasta
- 12 oz gluten free pasta of your choice (jovial brown rice pasta is my favorite)
METHOD
Boil pasta according to directions and drain.
Put all of the pesto ingredients into a food processor and mix until combined.
Mix together the pesto and pasta. Serve immediately.
CHOCOLATE AVOCADO PUDDING
- 2 large avocados
- 1/2 cup full fat coconut milk (chilled overnight)
- 1/3 cup raw cacao powder
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- TOPPINGS
- fresh raspberries (or other berries, sea salt)
Slice the avocados in half and remove the pit. Scoop out the flesh into a food processor. Add the remaining ingredients and blend until smooth and creamy, scraping down the sides as needed. Scoop pudding into individual bowls and top with fresh raspberries. Serve. Can be made ahead. Keep chilled in the refrigerator until ready to eat.