I named this recipe Vegan Aussie Mint Slice because I learnt how to make this show stopping dessert. It was about time for a pre-vegan time substitute to Arnott’s Mint Slice, a famous Australian biscuit. This is the kind of desserts who want to your…
These freezer-friendly sunflower seed toasties are inspired by the German vegan recipe queen Nicole Just and her nut toasties from the book La Veganista: Mein selbst gemachter Power-Vorrat (seems to be only available in German language at the moment). When my pregnancy was coming to an end, I stocked up the freezer with tons of these sunflower seed toasties.
They are amazingly convenient because they can be made ahead and freeze really well. When you want to eat them, all you do is take them from the freezer and place them in your toaster. They are ready in no time! Delightful, still warm from the toaster you can enjoy them with sweet or savory spreads such as jam, chocolate spread, hummus, avocado-free guacamole or anything else.
When we introduced our little baby L’Maddy to solids following a baby-led weaning method, we struggled with what to give when we were eating things she wasn’t supposed to eat yet. We kept her away from glutinous bread until 1, so our bread time was her sunflower seed toastie time. And what can I say? She loved eat chewing happily with her zero teeth. The toasties hold up surprisingly well in those little hands and can be sucked as well. Sometimes, she would just suck the nut butter or avocado-free guacamole we would spread on the sunflower seed toasties but -oh well – we all have these days where spread tastes better than bread.
The sunflower seed toastie recipes requires very little equipment:
These sunflower seed toasties that can be made ahead and kept in the freezer are served in no time. A quick fix in the toaster and these little beauties can be enjoyed with peanut butter or really anything you like on top.
Prep Time10mins
Cook Time50mins
Sitting Time1hr30mins
Total Time2hrs30mins
Course: Breakfast, Snack
Cuisine: American, German, gluten-free, Vegan
Keyword: 10 ingredient or less, baby, blw energy ball, freezer friendly, sunflower seeds, toasties, toddler
Ingredients
¾cupsunflower seeds
⅔cupwhole flax seeds
1¼cuprolled oatsuse gluten-free if necessary
5tbsppsyllium husk fiber
1½tbspfine sea saltskip if making the toasties for babies
1⅛cupcarrotsfinely grated
2tbspmaple syrupskip if making the toasties for babies
3tbspolive oil*extra virgin
2¾cupwater
Instructions
Line a baking pan with parchment paper. Pre-heat oven to 320°F/160°C.
Add sunflower seeds, oats, salt (if using), and psyllium husk fiber to a large mixing bowl. Stir to combine.
To the dry mixture add the wet ingredients (water and olive oil) and stir to combine. Then fold in the grated carrot. Fill the dough in your baking dish using your wet hands to straighten the surface. Cover with a kitchen towel and let sit at room temperature for 1½h
After sitting time, place baking dish in the oven and bake for 45 minutes. Then by using the parchment paper, lift the loaf from the dish, turn around and bake for another 25 minutes.
Let cool the loaf completely before cutting it in slices of max. 1 inch (check your toaster to assess ideal size). Freeze**.
Notes
*I'm aware of the huge discussion as to which kind of oil to use for babies. I've done extensive research on the topic and found for ourselves that extra virgin olive oil (among others) is a good fit.
**Spread them out on a tray, freeze for 3 hours and then transfer to a freezer-friendly bag or container.
Your snack game will never be the same once you’ve really gotten into no-bake freezer-friendly energy balls. At least, this is what it was for me. When it comes to packing lunch boxes for the office or kindy, all I need sometimes is a ready-made…
Your snack game will never be the same once you’ve really gotten into no-bake freezer-friendly peanut banana energy balls. At least, this is what it was for me. When it comes to packing lunch boxes for the office or kindy, all I need sometimes is…
I originally came up with these lemon sorbet energy balls while browsing the internet for baby-led weaning suitable snacks. The ones I found on www.babyledfeeding.com. I didn’t like the fact that they contain maple syrup as sweetener because I intend to feed L’Mdaddy natural stuff. Hoping she’ll learn what lemon really tastes like before she’s out and about in the world putting maple syrup on top and inside everything.
What do I say? She loved it right from the start. But then again what’s there not to love. These little lemon sorbet goodnesses contain:
fresh lemon
coconut
sunflower seeds
When you eat them straight from the freezer, they taste like lemon sorbet that melts in your mouth. I absolutely love them!
This Lemon Sorbet Energy Balls recipe requires very little equipment:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
This Lemon Sorbet Energy Balls is a freezer-friendly delight. It makes for a nutritious snack at your desk, before hitting the gym or for your child at the park. Everyone can enjoy these sugar-free and nut-free energy balls.
Prep Time10mins
Resting Time4hrs
Total Time40mins
Course: Snack
Cuisine: American, Vegan
Keyword: BLW lemon snack, BLW nut-free energy ball, lemon energy ball
Servings: 12balls
Ingredients
1cupsunflower seeds
1lemon zest
1juice of lemon
1cupoats
¾cupshredded coconuts
5tbspmelted coconut oil
½tspturmeric
Instructions
Place all the ingredients into a food processor and process until really fine and coming together like a dough. If it is a little dry, add some water, just one tablespoon at a time.
Take the mixture out, form into a ball and make approx. 12 balls (I use an ice cream spoon for this). Freeze* or place in the fridge for a couple of hours.
Store in the fridge in an airtight container for 5–7 days.
Notes
*Spread them out on a tray, freeze overnight and then transfer to a freezer-friendly bag or container.
My personal vegan garbanzo flour falafel? It’s really straight forward. Living in Berlin, an Arab center in Germany, there is falafel on literally every street corner. I would even dare to say it’s Berlin’s number one street food. For a few months into my vegan…
There is literally thousands of vegan panzanella recipes on the internet. Most of them are even characterised as “easy”. However, with salads for dinner, I love to be a bit more on the elaborate side of things. Don’t get me wrong, I love salads that…
According to Wikipedia Waldorf salad is named for the Waldorf-Astoria hotel in New York City. There it was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896. The Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, developed or inspired many of the hotel’s signature dishes. Nowadays, he is widely credited with creating the salad recipe. In 1896, the salad appeared in The Cook Book by “Oscar of the Waldorf”.
Today, the term Waldorf Salad is used for a lot of salads as long as they just contain apple and nuts. And no matter how much I hope for it, chances that someone will name a salad after me are relatively little. Therefore, I created my very own Waldorf Salad with nuts, apples, baby spinach and a tangy vinaigrette.
One thing is for sure. If I ever end up with enough money to spend it at a Waldorf Astoria I will order a Waldorf Salad, yell the waiter because it doesn’t taste like my own recipe, box the salad and give it to a homeless person.
Hubby was very skeptical of this recipe first time around saying fruit and hearty leafy greens could never go well together. He changed his mind right after the first spoonful of this delightful Vegan Spinach Waldorf Salad.
This Vegan Spinach Waldorf Salad recipe requires very little equipment:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
This Vegan Waldorf Salad with spinach, millet, apples, chick peas and currants will brighten up any winter’s day. Hearty and delicious, it is packable, vegan and can be made ahead! Perfect for meal prepping, as a holiday dish or to bring to a barbecue with friends.
Prepare millet according to package instructions. I use a rice cooker for convenience.
Make the vinaigrette: whisk all ingredients together, except the oil, in a small bowl, then slowly drizzle in the olive oil while whisking.
Add baby spinach to a large bowl. Then add the cooled millet, parsley, apple, scallions, chickpeas, currants and lemon zest to the bowl with the baby spinach and toss gently with the vinaigrette.
Taste and adjust salt and vinegar, adding more to taste. Serve with halved walnuts.
Berlin is an odd place. Located in the north of Germany, it seems that all the madness and craziness of the world unites among Soviet style building on one side of the city and another part of the city that’s only marginally better off. Potentially,…
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