Confetti Pancakes

This week was a major milestone for us. We actually persuaded Watson to sleep in his bed instead of in his sleeping bag on the floor for a couple of nights. This was a big win, and so of course we had to celebrate with a special breakfast.

These pancakes were a ton of fun to make with our oldest. He loved mixing all of the ingredients together, and the chocolaty smiles all over his and his sister’s faces are testament to how tasty these were. They’re not as healthy as a lot of our normal fare, but they’re vegan and gluten free, and sometimes it’s fun and necessary to let loose a little. Enjoy!

Ingredients:

2 cups almond milk
Juice of 1/2 lemon
1 cup almond meal
1 cup spelt flour
2 Tsp baking powder
Pinch of salt
2 Tbsp grapeseed oil
1 package almond paste, grated
Chocolate chips (as many as you feel appropriate)
Rainbow sprinkles (likewise)

Directions:

First mix the lemon juice and almond milk to make “buttermilk.” Set aside. In a large bowl, mix the almond meal, spelt flour, baking powder, and salt until well combined. Stir in the buttermilk and grape seed oil. Add the almond paste, chocolate chips, and rainbow sprinkles, and cook on a griddle as you would any old pancakes, so long as you keep in mind that these are decidedly not any old pancakes.

Proletariat Shortbread

Once upon a time there was a dessert called Millionaire Shortbread. We wanted to make a version that was healthy and vegan and gluten free, but it felt wrong to give such a hippie dessert a name glorifying the most rapacious abusers of capitalism, especially on Labor Day, of all days. We workshopped the name. The People’s Shortbread? From Each According to His Abilities, to Each According to His Needs Shortbread? Ultimately we settled on the unglamorous, functional Proletariat Shortbread. It’s not fancy, but it gets the job done, just like the workers of the world. And I don’t know how successful we were on the healthy front, but this was certainly delicious.

Ingredients:

1/2 cup almond meal
1/4 cup spelt flour
2 Tbsp + 1 Tsp coconut oil
1 Tbsp maple syrup
1/4 cup peanut butter
1/4 cup brown rice syrup
1/2 cup coconut milk
3/4 cup chocolate chips

Directions:

Mix together almond meal, spelt flour, 2 Tbsp coconut oil, and maple syrup. Press into the bottom of a small oven safe baking dish. Bake at 350° F for 15 minutes.

Mix peanut butter, brown rice syrup, and remaining 1 Tsp coconut oil in food processor until smooth. Spread over cooled crust.

Heat coconut milk in the microwave for a minute. Pour over the chocolate chips in a medium bowl, wait a minute, and then stir up. Pour over caramel and cool in the fridge. Top with berries or whatever you need to make this feel healthier.

Peanut Butter Brownie Energy Balls

The diet that we’ve been on is fairly restrictive, so we like to look for ways that we can still find room for healthy vegan treats. The humble energy ball is often the answer. These are little, dense, date-based balls of goodness. They’re full of protein from the cashews and peanut butter, so they help stave off hunger. They’re easy to make and keep well, so you can make a whole bunch of them at once and eat them later. Last but not least, they’re super delicious.


Ingredients:

1 c dates
1/2 c cashews
1/2 c peanut butter
1/4 c cocoa powder
1/4 c cacao nibs

Directions:

Put all ingredients in the food processor. Process. Form into balls. Refrigerate until ready to eat. Enjoy.