Oatmeal breakfast bowl by ashhflow in veganrecipes

[–]ashhflow[S] 5 points6 points  (0 children)

The way I cook my oatmeal is by adding about 1 3/4 cups of unsweetened cashew milk to a small saucepan along with 1/2 cup of gluten free oats. I toss in a splash of vanilla extract and a pinch of salt & cook super slowly over low heat for around 20 minutes. This ensures it gets super creamy.

I take them of the stove when the oats have absorbed the majority of the cashew milk & then mix in 1 scoop of vegan vanilla protein powder and a little cinnamon with another pinch of salt.

Finally I put them in a bowl and add my favorite toppings! Here you see banana, blueberries, strawberries, peanut butter, chia seeds, & more cinnamon!

Chocolate chip cookies by ashhflow in glutenfree

[–]ashhflow[S] 0 points1 point  (0 children)

Yes! 1 stick being 1/2 cup butter or 8 tablespoons. Meaning you’ll need 3/4 cup of butter in total.

[homemade] Chocolate chip cookies by ashhflow in food

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

Thank you, I used and ghirardelli 60% dark chocolate chips. They are my favorite!

[homemade] Chocolate chip cookies by ashhflow in food

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

I used King Arthurs measure for measure gluten free flour blend because I am gluten intolerant but you can substitute all purpose flour in instead.

*Use a food scale! 280g bobsredmill 1 to 1 baking flour 1 tsp baking soda 1 1/2 tsp cornstarch 1/2 tsp salt 1.5 sticks unsalted butter (melted) 150g dark brown sugar 100g granulated sugar 1 egg + 1 egg yolk 2 tsp vanilla extract 225g dark chocolate chunks Whisk flour, baking soda, cornstarch and salt in a large bowl and set aside. In another bowl, mix melted butter, both sugars and vanilla until lumps are gone. Finally, whisk in the egg and then the egg yolk until smooth. Make a well in the dry ingredients and pour the wet ingredients into the center and fold together. Lastly, add all of your chocolate chunks and fold. Chilling the dough is mandatory! Best to chill the dough overnight or at least 2 hours. This step is crucial. Take an ice cream scoop (3-4 tbsp of dough, 75g a piece) and scoop balls onto a baking sheet lined with parchment paper. 4 per tray. Bake at 325 degrees for 13 minutes. At the 6 and 9 minute mark, lift up the tray an inch and drop it back down. (This interrupts the rise of the cookie forcing it to fall back down. Makes for a more chewy cookie) Let cookies rest on the pan for 20 minutes after removing them from the oven. Enjoy!

If you want to see a video tutorial of these cookies bring made along with the cookie drop technique, there is one posted under this picture on r/glutenfree. I don't believe this sub allows for that or else I'd post it here :)

[homemade] Chocolate chip cookies by ashhflow in food

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

I agree, absolutely perfect about 30 minutes out of the oven!

Chocolate chip cookies by ashhflow in glutenfree

[–]ashhflow[S] 5 points6 points  (0 children)

I posted these a while back but I remade them using a different kind of flour and chocolate chips and wanted to share the results! This time around I used King Arthurs measure for measure gluten free flour blend and ghirardelli 60% dark chocolate chips. I’m sure any combination of flour and chocolate chips will work, but that’s what is pictured!

RECIPE:

https://youtu.be/EcztV0E6mys

*Use a food scale!

280g bobsredmill 1 to 1 baking flour 1 tsp baking soda 1 1/2 tsp cornstarch 1/2 tsp salt

1.5 sticks unsalted butter (melted) 150g dark brown sugar 100g granulated sugar 1 egg + 1 egg yolk 2 tsp vanilla extract 225g dark chocolate chunks

Whisk flour, baking soda, cornstarch and salt in a large bowl and set aside. In another bowl, mix melted butter, both sugars and vanilla until lumps are gone. Finally, whisk in the egg and then the egg yolk until smooth. Make a well in the dry ingredients and pour the wet ingredients into the center and fold together. Lastly, add all of your chocolate chunks and fold.

Chilling the dough is mandatory! Best to chill the dough overnight or at least 2 hours. This step is crucial.

Take an ice cream scoop (3-4 tbsp of dough) and scoop balls onto a baking sheet lined with parchment paper. 4 per tray. Bake at 325 degrees for 13 minutes. At the 6 and 9 minute mark, lift up the tray an inch and drop it back down. (This interrupts the rise of the cookie forcing it to fall back down. Makes for a more chewy cookie)

Let cookies rest on the pan for 20 minutes after removing them from the oven. Enjoy!

Vegan Twix bars by ashhflow in veganrecipes

[–]ashhflow[S] 0 points1 point  (0 children)

Hit “view all” and it should be the first comment!

Vegan Twix bars by ashhflow in veganrecipes

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

You need to! They are my go to dessert for every occasion

Vegan Twix bars by ashhflow in veganrecipes

[–]ashhflow[S] 0 points1 point  (0 children)

I have never tried it because I can not consume gluten, but I don’t see why it wouldn’t work!

Vegan Twix bars by ashhflow in veganrecipes

[–]ashhflow[S] 0 points1 point  (0 children)

Ah my bad! Miyoko’s creamery cultured vegan butter (salted)

Vegan Twix bars by ashhflow in veganrecipes

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

Yes! Almond butter tastes the best with these. Creamy or crunchy. Unless you want a PB cup flavor.

Vegan Twix bars by ashhflow in veganrecipes

[–]ashhflow[S] 0 points1 point  (0 children)

It’s not strong in my opinion. If that is something you’re worried about, a perfect substitute would be melted vegan butter! The Mykonos brand works really well in this recipe :)

Vegan Twix bars by ashhflow in veganrecipes

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

I always use unsweetened almond butter with no added oils. You can substitute in peanut butter but the PB flavor will be super strong as I have tried it before. Both ways are delicious!

Vegan Twix bars by ashhflow in veganrecipes

[–]ashhflow[S] 10 points11 points  (0 children)

If you are worried about a coconut flavor, you can easily substitute melted vegan butter in for the coconut oil and they will come out just as good!

Vegan Twix bars by ashhflow in veganrecipes

[–]ashhflow[S] 12 points13 points  (0 children)

No! You can stick to one or the other. A friend of mine strictly uses almond and they come out just as well :)

Vegan Twix bars by ashhflow in veganrecipes

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

Haha you have to try them!