YouAreWhatYouEat

health-heaven:

    Blueberry, Almond & Buckwheat Muffins (Gluten Free)
    makes about 8, but mine were pretty big

    120g (1c.) ground almonds (almond flour)
    100g (2/3c.) buckwheat flour
    20g (1/4c.) ground flax   
    1 1/2 tsp bicarbonate of soda (baking soda)
    50g (1/3c.) brown sugar
    zest of 1 lemon
    1/4 tsp salt
    1 tsp vanilla
    1 Tbsp cider vinegar
    60ml (1/4c.) melted coconut oil
    120ml (1/2c.) soya yoghurt
    180ml (3/4c.) blueberries

    Oven to 180C


    In a medium bowl combine the almond flour, buckwheat flour, ground flax, brown sugar, bicarb and salt. In a separate, small bowl combine the wet ingredients: vanilla, vinegar, oil and yoghurt. Make a well in the flour mixture and pour in the wet, stirring until combined but not over-beaten. Gently fold in the blueberries.

    Spoon into lined muffin tins; about 3/4 full, but my liners were awesome wrap ones so they were a little bigger than standard, so judge for yourself. Bake for about 20 minutes or until a toothpick comes out virtually crumb free.

healthyblonde:

Mint strawberry banana raw vegan soft serve

Ingredients

• 1 whole frozen banana
• 3 whole frozen strawberries
• 3 leaves fresh mint
• 1 tsp vanilla extract

Instructions

1. Place all ingredients in a food processor

Blend until consistency of soft serve
From:sometimesiveg.com 

(via health-heaven)