This recipe highlights just how versatile your slow cooker can be. Moist and fudgy, this cake makes a sweet pick-me-up or a decadent dessert garnished with coconut whipped cream and a sprinkle of dark chocolate shavings.
Per serving:
Steam beets until tender. Place in food processor or blender and pureu0301e until smooth. You should have at least 1 cup (250 mL) of beetroot pureu0301e. Reserve any remaining pureu0301e for another use.
Meanwhile, grease 5 quart (4.7 L) or 6 quart (5.7 L) slow cooker and line with large piece of parchment paper, allowing it to reach halfway up sides of cooker insert.
In large bowl, whisk together 1 cup (250 mL) beetroot pureu0301e with coconut oil, maple syrup, vanilla extract, and eggs until well incorporated.
Sift together coconut flour, cocoa powder, baking powder, cinnamon, and salt over wet ingredients. With rubber spatula, stir ingredients together until well combined. Pour into prepared slow cooker and spread out evenly with spatula.
Cover and cook on low heat for 2 hours. Uncover and continue to cook for another 30 to 50 minutes, or until wooden skewer inserted in the middle comes out clean. Remove slow cooker insert and allow to cool completely on wire rack, about 2 hours.
Using parchment paper to help, unmould chocolate beetroot cake and cut into 12 slices. Cake may be refrigerated in airtight container for up to 3 days.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).