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Sweet and savory toast this morning 🍞 Had this exact same meal as a snack yesterday and having it for breakfast today 😎 My sweet friend picked me up some @erewhonmarket paleo bread after her trip to LA and I haven’t been able to stop eating it 😅 -
I should try some different toppings but why fix what isn’t broken? 1/2 mashed avocado + @kweenandco pumpkin spice granola butter. A little sweet and a little savory never disappoints! Plus it’s on #toasttuesday so I have my life together in my book 😜 Have a great day friends! -
- #breakfast details 👉🏻 1 slice of @erewhonmarket paleo bread toasted and topped with 1/2 mashed avocado with @traderjoes African smoke seasoning + @kweenandco pumpkin spice granola butter and 1/2 banana (store the other 1/2 the fridge in a container!) #eeeeeats#choosingbalance#foodies
Made a little sweet, cozy, warm cinnamon apple quinoa bowl this morning and I’m ready to crawl back into bed now 💤 🍎🍂🍁. Recipe influenced by @amywilichowski, not only does she help hold my pound of hair up with scrunchies, but she keeps my breakfast exciting. Grateful for you.
In a saucepan bring 1/2 C quinoa + 1 C water to a boil, reduce heat to low, pop on a lid and cook for fifteen minutes, when done, remove from heat, fluff with a fork and add a dash of cinnamon and a sash of almond milk then let sit covered for another 5 min. Transfer to a bowl and add cinnamon stewed apples: heat apples over medium heat with some cinnamon and a splash of almond milk — @navitasorganics cacao nibs, coconut and @publicgoods peanut butter (code MARIANNASPANTRY for 25% off your order)
413582 hours ago
Gluten-free Pumpkin chocolate chip cookies | Vegan 🧡 New YouTube video! Click the link in my bio to watch 🤗 .
These pumpkin chocolate chip cookies are gluten-free and made with coconut oil instead of butter. They are super chewy, delicious, incredibly soft on the inside and slightly crispy edges. .
Using organic all purpose flour from @earthnutri 🥰 .
65g pumpkin puree (remove moisture out of the purée with paper towels, measure after. Too much moisture from the purée will make the cookie over-spread and cakey ). 1/2 cup white sugar of choice
1/4 cup coconut sugar
1/2 cup coconut oil
1 tsp vanilla bean extract or pumpkin pie spice .
1 1/2 cups gluten-free all purpose flour @earthnutri
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips .
Squeeze the moisture out of the pumpkin puree with paper towels. Add white sugar, coconut sugar, coconut oil or pumpkin pie spice. Whisk to combine. Add in flour, baking powder, baking soda, salt. Mix together with a spatula until well combined.
Cover the dough and chill for 30 minutes to 1 hour. .
Preheat oven to 180c. Scoop cookie dough using a mini ice cream, place onto a baking tray, slightly flatten the tops of the dough balls. Top with more chocolate chips if desired. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool for 2 minutes on the cookie sheet before removing to wire racks to cool completely.
Gloomy days call for cozy bowls of oats. 🍂 I’ve not fully embraced the pumpkin flavors yet but that might be changing after this bowl.
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Plans for Tuesday include catching up on some work, revising my paper, lots of hot coffee, and later hanging out with my bestie’s baby! ❤️
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Hope you all have an amazing day!
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▶️ @quaker PUMPKIN egg white protein oats
-1/2 cup rolled oats cooked on the stove according to package directions in 1 cup water — then added 1 tbsp chia seeds & 1 scoop @nuzest_usa vanilla clean lean protein (code KPINGITSIMPLE) + 1/4 cup egg whites — whisked til fluffy. Then I added 2 tbsp pumpkin purée and a ton of pumpkin pie spice.
Topped with banana slices, raisins, maple syrup, @georgiagrinders maple caramel almond butter, & walnuts
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. . . #kpingitsimple
Colazione, merenda, dolcetto serale... Come resistere a una fettona di SBRICIOLATA ALLA NUTELLA?
Non si può, preparala subito 😋❤️
👉 PER LA RICETTA: LINK IN BIO E NELLE STORIES
🔎 VAI SU https://www.giallozafferano.it/ e SCRIVI "TORTA SBRICIOLATA ALLA NUTELLA" nella buca di ricerca in alto
Burro (freddo)_ 200g
Lievito in polvere per dolci_ 5g
Baccello di vaniglia_ 1
Sale fino_ 1 pizzico
Uova (circa 2 medie)_ 110g
Zucchero a velo_ 300g
PER IL RIPIENO
Ricotta vaccina_ 600g
In un mixer versa farina e lievito setacciati, burro freddo a pezzi, semi di bacca di vaniglia, sale e aziona le lame fino a ottenere un composto sabbioso. Trasferisci in ciotola. Unisci lo zucchero a velo, uova e mescola velocemente con le dita sbriciolando la frolla. Copri con pellicola e metti in frigo per 1 ora.
In un'altra ciotola setaccia la ricotta, versa la Nutella e mescola con una spatola per amalgamare bene.
In una tortiera da 28cm di diametro foderata con carta forno distribuisci circa metà della frolla sbriciolata, creando anche un bordino. Schiaccia leggermente con le mani. Versa poi il ripieno e livella bene. Ricopri con le briciole rimaste coprendo bene il ripieno.
Cuoci in forno statico a 180° per 80 minuti: trascorsi 40 minuti ruota lo stampo per una cottura uniforme. Quando mancano 20 minuti alla fine ricopri con un foglio di alluminio.
Sforna, lascia raffreddare e servi la #torta#sbriciolata alla #Nutella !