Vegan Mom Yas

My boys love pancakes at any time of day. These pancakes made a hearty breakfast for them and we're devoured within minutes. I didn't add much sweetener to them considering they were going to be topped with maple syrup or date paste and fruit. Be as creative as you want with these even adding cocoa to make them a chocolatey treat. Yield: 20 pancakes You will need: -1 cup quinoa -1 1/4 cup oats -1 cup shredded coconut -1 1/2 teaspoon baking soda -A dash of cinnamon (optional) -1/2 teaspoon vanilla (optional) -2 tablespoons date paste/any sweetener (optional) -1/2-3/4 cup water Directions: 1. Soak the quinoa and oats in water overnight in separate bowls 2. Soak the coconut in 1 cup of water overnight as well 3. In the morning, rinse off and strain the quinoa and oats and place them in a high speed blender 4. Add the coconut with the 1 cup of water it was soaking in to the blender 5. Add the rest of the ingredients and blend until combined (slowly adding water as

3 ingredients... Can I just leave it at that?! You can be the laziest person in the kitchen but you will have no escuse to not try making these easy and delicious gems. Customize them however you desireally with adding chocolate chips, raisins, cinnamon, cocoa... you name it!                         Yield: 6 muffins You will need: -2 ripe bananas -1 cup peanut butter (any nut/seed butter) -6 pitted medjool dates (or 1/4 cup maple syrup) Directions: 1. Preheat the oven to 350 degrees 2. Place all the ingredients into a food processor and mix until combined 3. Pour scoops of the batter into lined/greased muffin tins 4. Bake for 15-20 minutes 5. Allow to cool completely before eating and store in the fridge for up to 1 week in an airtight container

I wanted to create a simple rice crispy treat that combined all my favorite ingredients. These bars are filled with wholesome ingredients and can be enjoyed at anytime and anywhere. Feel free to customize them with any extra additions you like! Yield: 5 large bars You will need: -1/2 cup peanut butter (any nut butter) -1/4-1/3 cup melted coconut oil -1/4 cup maple syrup (sweetener of choice) -1/4 cup carob/cocoa powder -4 cups gluten-free crispy rice cereal Directions: 1. In a pot on the stove, mix the first 4 ingredients together until combined on low heat 2. Pour this mix over the rice cereal in a large bowl and mix to cost all the cereal 3. Press the mix in a parchment lined pan of choice and place in the freezer for 1-2 hours to harden enough to cut 4. Store the cereal bars in an airtight container in the fridge/freezer until ready to eat

I made these cookies on the fly with only a few ingredients and thought I'd shape them into little gingerbread men... feel free to shape them however you like! Also, add any additions like gingerbread, vanilla, cinnamon, cocoa... the possibilities are endless! Yield: 6 gingerbread men You will need: -1 1/2 cup oat flour -1/3 cup date paste/maple syrup -1/4 cup water/date water -3-4 tablespoons coconut oil Directions: 1. Preheat the oven to 350 degrees 2. Process everything in a food processor until a ball of dough forms 3. Roll out the dough and shape into any desirable shape 4. Bake for 10 minutes on a parchment lined cookie sheet and allow to cool before eating *Feel free to make these sandwich cookies with any choice of filling you'd like!

Another cookie recipe of some of the simplest ingredients! I live creating something quick and resulting with delicious snacks that I can enjoy on the go. These are a staple that you will always find in my lunches and my boys snack bags. I hope you enjoy as much as we do! Yield: 12 small cookies You will need: -2 ripe bananas -1/4-1/3 cup peanut butter -1 1/4 cup oat flour -1/4 cup cocoa nibs -1/4 cup raisins -2-4 tablespoons water -Additional options: shredded coconut, dried fruits, seeds, nuts, cocoa, maple syrup, etc. Directions: 1. Preheat the oven to 350 degrees 2. Place all the ingredients in a food processor until combined, pulsing in the cocoa nibs and raisins at the end 3. Allow the mix to sit for about 10 minutes to thicken slightly and roll balls of the dough,  placing them on a parchment lined baking sheet 4. Flatten the cookies and bake for 12 minutes, allowing them to cool before enjoying

These cookies were massive! I usually make smaller cookies, especially with the boys always getting their hands on them. I was inspired by the huge cookies on display in Starbucks and wanted to make something as aesthetically appealing and delicious but with a twist and simplicity. These ingredients are always in my pantry and in abundance. I'm sure these will creep up on the dessert menu on a weekly basis! Yield: 6 large cookies/12 smaller ones You will need: -1 cup runny peanut butter (heat slightly to help soften) -1 cup date paste/maple syrup/coconut sugar -1 ripe banana -1 1/2 cup oat flour (any flour of choice) Directions: 1. Preheat the oven to 350 degrees 2. Blend the first 3 ingredients together until combined 3. Add the oat flour and blend just until combined 4. Pour the cookie dough into a dish and place in the freezer for 20-22 minutes to help thicken up 5. Scoop the cookie dough on a parchment lined cookie sheet (sprinkle with some chocolate chips and sea