Gluten free/Vegan banana blueberry almond mini cakes/muffins

Light breakfast or a mini cake/muffin snack

with bananas, blueberries, chocolate chips, almond meal and oat flour.

Gluten free, optionally vegan, 

slightly nutty and sweet and so deliciously healthy.

Ingredients needed (for 10 muffins)

2 flax eggs (or 2 small eggs)

2 ripe bananas

3 tbsp agave nectar, coconut sirup, maple sirup or honey (if not vegan)

1/4 cup plant milk

1 tsp vanilla extract

1 tsp baking powder

1 cup almond meal (ground almonds)

1/2 cup oat meal (ground oats)

*blueberries (optional)

*chocolate chips (optional)

Instructions:

Preheat oven to 170 °C. 

In the large bowl prepare flax eggs by mixing flaxseed and water and rest it for few minutes.

Mash bananas. 

Add sweetener, baking powder, vanilla, milk and stir.

Add almond and oat flours and stir once more. 

Add blueberries and chocolate chips if you decide to give it a go.

Fill up your moulds and bake for about 15-20mins. 

Let it cool down for 1-2 minutes and then remove from moulds.

Store in an airtight container or covered with a plastic wrap for several days. 

Freeze for longer storage.

Enjoy x

GF/SF/WF/V/V+

Cauliflower quinoa spinach vegan meatballs

These vegan meatballs are very versatile and easy to make.

They can be served with noodles (as I did), wrap, rice, pasta or just eaten on their own.

Delicious warm also cold.

Ingredients needed (for 22-24 balls)

1 cup uncooked quinoa (I used mix of white and red one)

1 cauliflower

handful of spinach leaves

2 flax-eggs (2 tbsp of flaxseed + 6 tbsp water, mix, set aside for 5 mins)

2 garlic gloves

3/4 cup gluten free breadcrumbs

2 tbsp flour (I used brown rice one)

1 tsp dried thyme

1 tsp dried basil

1 tbsp italian seasoning

Instructions:

Preheat oven to 170°C.

Cook quinoa and cauliflower in separate tops.  

Once quinoa is done, set it aside.

Once cauliflower is done, put it in a food processor with garlic and handful of spinach leaves

 and blend for a while 

(you can also use hand blender).

Remove mixture and place in large bowl. 

Stir in the quinoa and flax-eggs.

Add breadcrumbs, flour and all herbs and stir by hand. 

Place bowl in refrigerator for 10-15 minutes, allowing mixture to cool off and harden a bit.

Then create small balls using your hands and place on a baking paper 

(greased a little bit with olive oil).

Bake for about 15mins.

Enjoy x 

GF/V/V+/WF