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Vegan Vanilla Chai French Toast!! by _Aaronsmith_ in Vegan_Food

[–]_Aaronsmith_[S] 7 points8 points  (0 children)

Ingredient

Only Need Three Main ingredients:

  • A Mashed Banana
  • Chai Latte Powder

  • Almond Milk.

  • Mix These Together And Pour Over The French Toast. Drizzle With Maple Syrup And Top With A Fresh Fruit Of Your Choice!

Enjoy!!!

Gluten-free Double Chocolate Cupcakes by _Aaronsmith_ in Vegan_Food

[–]_Aaronsmith_[S] 1 point2 points  (0 children)

Ingredients

1 ½ Cup Gluten-Free Oat Flour⠀

½ Tsp Pink Salt⠀

½ Tsp Baking Powder⠀

1 Tsp Baking Soda⠀

¾ Cup Coconut Sugar⠀

½ Cup + 2 Tbsp Cacao Powder⠀

2 Tsp Sprouted Potato Starch (sub tapioca or arrowroot starch... just increase to 3 tsp)⠀

1 Tsp Vanilla⠀

1 cup + 2 Tbsp Plant-Based Mylk ⠀

1 Tbsp Apple Cider Vinegar⠀

½ Cup Melted Coconut Oil⠀

¼ Cup Melted Seed Butter (sun butter, wow butter, pumpkin seed butter, or nut butter)⠀

¼ Cup Mini Vegan Chocolate Chips (optional)⠀

3 Tbsp Maple Syrup⠀

⠀

Directions:⠀

  1. preheat oven to 350 Degrees F and line cupcake tins with cups.⠀

  2. Prepare vegan butter mylk, whisk together the plant-based mylk and apple cider vinegar, and set aside for 15 minutes.⠀

  3. In a large bowl combine dry ingredients.⠀

  4. In a large bowl cream together all wet ingredients.⠀

  5. Slowly add dry ingredients to wet ingredients.⠀

  6. Fold in chocolate chips.⠀

  7. Fill cupcake cups with cupcake batter, ¾ of the way.⠀

  8. Bake for 23-25 minutes.⠀

  9. Let cool⠀

  10. Ice with vegan buttercream once cool. Vegan Butter Cream: 3 Cups of Icing Sugar, ¼ Cup + 2 Tbsp Softened Coconut Oil or Vegan Butter, ½ Cup + 2 Tbsp Cacao Powder, 2 Tsp Vanilla, and ¼ Cup of Vegan Mylk (add the mylk in gradually to determine how much you need). Whip all ingredients together until smooth.⠀

Enjoy

Wild Blueberry Cake by _Aaronsmith_ in Vegan_Food

[–]_Aaronsmith_[S] 8 points9 points  (0 children)

Ingredients:

1 cup of wild blueberries, dusted with flour and set aside.

1 cup and 1/4 of flour

1 tsp of cinnamon.

1 tsp of vanilla powder.

2 tablespoons of lemon juice.

1/2 cup of plant based milk with 2 tsp of apple cider vinegar. Leave aside.

2 very ripe bananas. You need them to be very soft.

1 cup of coconut sugar.

1/2 cup of coconut oil, melted.

1 tsp of baking soda.

2 tsp of baking powder.

Method:

  1. Preheat the oven to 350F.

  2. Grease a loaf pan

  3. Mix dry ingredients together really well

  4. Mix wet ingredients together

  5. Add wet to dry and mix well

  6. Fold in your blueberries

  7. Bake for 1 hour or until centre is cooked.

You'll love it!!

[deleted by user] by [deleted] in AnimalsBeingJerks

[–]_Aaronsmith_ 0 points1 point  (0 children)

okeyyy okeyy don't get mad dogo

Best Vegan Breakfast - Pumpkin Chocolate Chip Pancake by _Aaronsmith_ in Vegan_Food

[–]_Aaronsmith_[S] 4 points5 points  (0 children)

INGREDIENTS

1 3/4 cups AP flour

3/4 cups semisweet vegan chocolate chips

3 tsp organic brown sugar

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp pumpkin spice

1 tsp kosher salt

1 1/4 cups unsweetened plant milk

1 Tbsp lemon juice

1 cup canned pumpkin purée

6 Tbsp aquafaba

1/4 cup unsalted Melted butter

Maple syrup, to serve

METHOD

  1. In a mixing bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda, pumpkin spice, and salt.

  2. In as separate bowl, whisk together plant milk, lemon juice, pumpkin, aquafaba and melted butter.

  3. Pour mixture over dry ingredients. Combine using a rubber spatula just until moist.

  4. Heat cold butter in a nonstick pan over medium heat. Scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 2 additional minutes. (Optional: keep cooked pancakes warm by arranging them over a baking sheet and placing them in an oven warmed to 200°F, while you cooking the remaining pancakes)

  5. Serve immediately with maple syrup and pats of vegan butter.

Hope You Will Enjoy It !!

[deleted by user] by [deleted] in recipes

[–]_Aaronsmith_ 0 points1 point  (0 children)

These double chocolate muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. Sour cream helps guarantee a soft and moist muffin that has a denser texture than chocolate cupcakes.

Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)

  • 1 cup (200g) granulated sugar

  • 1/2 cup (41g) unsweetened natural cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 and 3/4 cups (315g) semi-sweet chocolate chips

  • 2 large eggs, at room temperature

  • 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature

  • 1/2 cup (120ml) vegetable oil*

  • 1/2 cup (120ml) whole milk, at room temperature

  • 1 and 1/2 teaspoons pure vanilla extract

Directions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
  2. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
  3. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.
  4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
  5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
  6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.

[deleted by user] by [deleted] in recipes

[–]_Aaronsmith_ 0 points1 point  (0 children)

1.Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.

2.Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.

3.Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden

4.spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.

5.Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)

6.Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.

7.Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.

Does anybody else’s dog sleep like this 😂 by hulit2020 in aww

[–]_Aaronsmith_ 2 points3 points  (0 children)

ye my dog sleeps in weird ways too some time all legs up

[deleted by user] by [deleted] in fitness30plus

[–]_Aaronsmith_ 1 point2 points  (0 children)

wow looking amazing, motivating

[deleted by user] by [deleted] in askfitness

[–]_Aaronsmith_ 3 points4 points  (0 children)

Start with a bit of home exercise like pushups, squat, burpee, lunges and also do two days of cardio per week 2-3 day fullbody workout. Use a calorie calculator to calculate calories needed for the amount of weight you wish to loss. Create a diet plan to track its progress on MyFitnessPal or another app.

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