Healthy Vegan and Gluten Free Recipes
I love slowing down on weekends and having a lazy breakfast/brunch with lots of coffee and good food. These 3 ingredient pancakes will definitely bring that element to your Saturday mornings. These gluten free pancakes add that extra bit of special to a weekend breakfast without having to be overly complicated. You only need 3 ingredients to make these pancakes! Talk about simple.
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I’ve CRACKED the code with these vegan carrot cake cupcakes. And it took a long-ass time. But I did it and I hope you try these gluten free cupcakes out. The texture is on point. It isn’t gummy or dry. It’s moist and slightly crumbly (but in a good way). The gluten free flours used are almond flour, oat flour and brown rice flour, which seem to always be my go-to. They don’t leave a weird flavour or texture. These carrot cake cupcakes are topped with a vegan cream cheese frosting that had me licking the bowl (honestly). If you are looking to spruce up your Easter dessert, then these vegan cupcakes are it!
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