Coconut snowballs

INGREDIENTS:

• 3 cups shredded coconut (no coconut flakes)

• 3 tbsp maple syrup

• 1 tbsp cornstarch

• 1 tbsp coconut oil

• Pinch of pink Himalayan salt

• Few drops vanilla extract

• 1 flax egg (1tbsp flax meal + 2 tbsp water)

INSTRUCTIONS:

• Preheat oven to 190C

• Mix flax meal with water and let it sit (approx. 5 minutes) until it forms a thick texture

• Add shredded coconut to a blender and blend until it starts to stick together

• Add in maple syrup, coconut oil, salt, vanilla and flax egg and continue blending for a few more seconds until everything is well mixed

• Add in corn starch and pulse a couple of times

• With an ice cream scooper, scoop out the balls and transfer it gently onto your baking sheet lined with parchment paper

• Bake for approx. 10 minutes or until they start to look golden brown

Blueberry vanilla pancakes

INGREDIENTS:

• 1/2 Banana

• 50g oats

• 1 tbsp Spelt flour

• Drop vanilla essence

• 1 tsp baking powder

• 120ml plant based milk (2 x 1/4 cup)

• Drop maple syrup

• 1 tsp Cinnamon

• 1 cup fresh/frozen blueberries

• Coconut oil

INSTRUCTIONS:

• In a blender, blend all of the ingredients except for the blueberries until it forms a smooth batter

• Add in the blueberries and gently mix it together

• Heat a lightly oiled (coconut oil) large skillet over medium heat

• Once hot (continue cooking over medium heat, if skillet seems to be too hot, reduce heat), poor or scoop the batter onto skillet. (approx. 1/4 cup). Cook until surface of the pancakes have some bubbles and the edges are starting to appear dry. Gently flip the pancake and cook until the underside browned.

• Transfer the cooked pancakes to a plate, continue cooking until all batter is used up.

• I love having these with some extra maple syrup and cinnamon but these pancakes are delicious just on their own as well! Top with what your heart desires.

When making one of my recipes, don’t forget to tag me in your creations! @jelkalepever