VEGAN RECIPES BELOW
Shop Sesame Kingdom here: http://bit.ly/SesameKingdomSpreads
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1/2 the RECIPES BELOW & the rest on my blog (didn’t fit in the description): http://bit.ly/VeganPancakesandMORE
?Spelt flour pancakes
makes 2 servings
1 cup whole spelt flour
1/2 cup almond flour
1 tbsp arrowroot powder or cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tbsp sugar (optional)
1 cup soy milk
1 tsp vanilla extract
1 tbsp apple cider vinegar
coconut oil for frying
2 tbsp strawberry Sesame Kingdom spread
2 tbsp water
2 sliced bananas for topping
In a mixing bowl combine the spelt flour, almond flour, arrowroot, baking powder, baking soda, salt, and sugar. Whisk to
In another mixing bowl combine the soy milk, vanilla, and apple cider vinegar. Whisk to combine.
Grease and preheat a skillet on medium-high heat.
Pour the wet ingredients into the dry, and stir until just mixed.
Reduce the heat to medium, and drop about 1/3 cup batter onto the skillet to make pancakes.
Cook on each side for about 2-3 minutes, or until they’re slightly golden brown.
Repeat with the remaining batter. It should make 6-8 pancakes.
To make the sesame seed drizzle: Place the sesame spread in a small mixing bowl, and add the water. Use a fork or a small whisk to blend until creamy.
Top the finished pancakes with sliced banana, maple syrup, strawberry sesame sauce, and cacao nibs.
makes 4 servings
1 cup freekeh
1 tsp vegetable bouillon paste or 1/2 vegetable bouillon cube
2 sweet potatoes, cubed
2 tbsp grapeseed oil
1 fennel bulb, thinly sliced
3 tbsp fig Sesame Kingdom spread or tahini
juice of one lemon
1-2 tbsp water
1/2 tsp salt
1 tsp black pepper
1 cup cooked chickpeas
1 cup fresh parsley and/or cilantro, chopped
Preheat oven to 350°, and line 2 baking sheets with parchment paper or a silicone mat.
Place freekeh, vegetable bouillon and 1 3/4 cups water in a sauce pan. Bring to a boil. Reduce heat to low-medium, and cook on a simmer for 20-25 minutes, until freekeh is fluffy and tender.
Toss the sweet potatoes with a drizzle of oil, and spread them evenly onto the baking sheet.
Do the same with the fennel.
Roast for 30-35 minutes, or until the veggies are tender.
To make the sesame seed dressing: combine the sesame spread, lemon juice, water, salt, and pepper in a small mixing bowl and use a fork or small whisk to blend until creamy.
Once the veggies and grains are cooked, add them to the same bowl, and toss. Add the chickpeas, sesame dressing, and fresh herbs, and toss well.
Season to taste with more salt or lemon juice.
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“Caminho da Roça” by Banda Black Rio
“Dói” by Tom Zé
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