Ⓥ Vegan Kitchen: Matcha Watermelon Smoothie Ⓥ

I'd been wanting to try this amazing sounding matcha smoothie recipe over at the LunchBoxBunch.com for a while. It called for watermelon which I never had on hand but now that it's the summer season they're becoming cheaper which is nice. I tried their version the first time around but didn't use a frozen banana and I do believe it makes a world of difference, so make sure your bananas are frozen when you make this recipe. I also altered the original recipe a little bit to my personal liking. And I've included optional ad-ins that I always use in my smoothies but are totally optional--I just love the health kick. ;) 

I must admit this is definitely going to be a summer favourite! I already loved matcha so much and this is probably one of my favourite matcha recipes now. Hope you enjoy as much as I do! 

Matcha Watermelon Smoothie

1 Banana, frozen

1/2 cup Watermelon cubes, frozen

1-2 tsp Matcha

1/2 Tbsp Chia seeds, soaked overnight or for at least 10 minutes

1 cup Hemp Milk (or other non-dairy milk)

touch of Stevia to sweeten (or other sweetener of your choice)

optional ad ins: 

Protein powder 

1 tbsp Hemp seeds

1 Tbsp Flax seeds

Handful of Kale or greens

Toss all the ingredients together in a high-speed blender and blend until smooth. Add less or more liquid to get your desired consistency.   

Makes 1 serving. Enjoy! 

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Ⓥ Vegan Kitchen: (THE BesT) Gluten-Free Banana Chocolate Chip Pancakes! Ⓥ

[topped with Coconut Strawberry Nogurt]

This recipe is thanks to my loving husband who has made these a couple times now and perfected the original buckwheat pancake recipe. 

The texture is perfect, with the lovely buckwheat flavour but nice and fluffy and packed full of flavour. 

Gluten-free, Vegan, and delicious! Woooo! 

THE BesT Gluten-Free Pancakesi

1 cup Buckwheat Flour

1/4 cup Tapioca Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1 TBSP Oil

1 tsp Agave Nectar

1 cup Almond Milk

1 Banana

1/4 Cup Vegan Chocolate Chips

In a large bowl, first mix the dry ingredients together until well stirred. Then add wet ingredients and mix well. Add in the Banana and Chocolate Chips until just mixed. 

Pour Batter into a heated frying pan and cook on medium heat for 3-4 minutes per side until nicely browned. 

If you want these sweeter I recommend adding a little stevia or topping with Agave or syrup afterwards. Keeping the Agave to a minimum in the actual batter keeps them from sticking to the pan. 

[topped with Matcha Nogurt]

These are seriously the most amazing pancakes ever though. I love love love them! And, hey, they are good for you, filling, and delicious! What's not to love?! 

Top them up with whatever you'd like! My favourite? One of my Nogurt Recipes and almond butter with a drizzle of Agave. :)

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Ⓥ Vegan Recipes: Banana Carob Oat Muffins Ⓥ

My first recipe on this blog! ;) ...

Yummy Muffins!

These are Vegan & Gluten Free as most of my recipes are due to all the insane allergies I have ;p 

You can make adjustments to this recipe however you'd like. If you can have other flours that you'd prefer then go for it. I've used barley flakes instead of oats in this recipe if you have a strong gluten allergy.

Banana Carob Oat Muffins

(Dry Ingredients)

3/4 cup of Brown Rice Flour

3/4 cup of Buckwheat Flour

1 cup of Oats (or any flake cereal of your choice)

1 tablespoon Baking Powder

1/4 teaspoon Baking Soda

1/2 cup Carob Powder (or cocoa powder)

(Blended Ingredients)

1-2 Banana(s) (the riper the better)**

3/4 cup Rice Milk (or any other non-dairy milk)

1/3 cup Olive Oil (or any other oil or melted vegan margarine)

1 teaspoon Vanilla

1 teaspoon Cinnamon

just under 1/2 cup of Agave Nectar 

**Agave Nectar is sweeter than other sweeteners, if you are using other sweeteners then use 1/2 cup. 

**(I have made this recipe with both one and two bananas. If you want extra banana flavour use 2 and use a tad less milk)**

Mix the "Dry Ingredients" together in a large mixing bowl until well mixed. Then...

Blend the "Blended ingredients" together in a blender or food processor until the bananas are nice and pureed.

Add blended ingredients to the dry ingredients and mix everything together until very well mixed. 

Pour in lightly oiled muffin tray and bake at 350 for approx 20 mins. 

And voila Yummy Healthy Muffins!

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