• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, breakfast, gluten-free, savory · January 12, 2017

Savory Zucchini Cornmeal Pancakes

Jump to Recipe·Print Recipe

A savory stack of breakfast! Mix up your morning meal with these subtly-cheesy, veggie-studded, soft, fluffy Zucchini Cornmeal Savory Pancakes. Vegan, gluten-free, oil-free.

Zucchini Cornmeal Savory Pancakes {vegan, gluten-free, oil-free}

To balance out the sweet way this blog year week started, how about something savory for a change?

Because smoothies and oatmeal exist, making a savory breakfast is a rare occurrence for me. It has happened once or twice, usually due to grocery shopping procrastination or having some sort of really delicious leftovers in my fridge that just can’t wait until lunch. But sticking with this month’s unofficial breakfast theme and sticking with my 2017 goal of at least one savory recipe a month–savory pancakes!

Zucchini Cornmeal Savory Pancakes {vegan, gluten-free, oil-free}

As I’ve mentioned before (pretty much every time I post a savory recipe), my brain doesn’t think in savory flavors. It’s like savory is a foreign language to me–I know a few words but most of the time I’m just guessing and making stuff up. There is a reason it says Feasting on FRUIT up in the url bar, not Feasting on VEGGIES. A reason I consider myself a baker not a cook. But I try.

I have noticed a trend though in my own savory meals and recipes. They almost always involve either nutritional yeast or coconut aminos. Cheesy or Asian-inspired–that’s all I’ve got. Like a one two trick savory flavor pony. Anyways…

Zucchini Cornmeal Savory Pancakes {vegan, gluten-free, oil-free}

These Savory Zucchini Cornmeal Pancakes fall into the cheesy category. Not too cheesy, but subtly so thanks to a few tablespoons of nutritional yeast in the mix. For the dry ingredients, I used a combination of oat flour and cornmeal. With it’s ever-so-slight natural sweetness, oat flour tends to be used in sweet recipes much more than savory ones. But in combination with the cornmeal for extra texture, it works perfectly and makes the pancakes so thick and fluffy. And underneath salt, pepper, scallions, and nutritional yeast, the oat flavor is well hidden. If you wanted to skip the cornmeal, you certainly could use all oat flour too.

Since we are not feasting on fruit with this one, I added zucchini into this savory pancake equation to bring the fresh feasting on veggie vibes! The first time I tested this recipe, I blended the shredded zucchini into the batter until there were nothing but the tiniest green flecks left. But the extra moisture threw off the texture of the pancakes. Pulsing the shredded zucchini into the batter very briefly worked much better! Or if you are not using a blender, just shred the zucchini finely and stir it in.

I don’t know about you, but I also just kind of enjoy the bits of green poking through, it makes me feel healthier somehow. Almost like a fritter, but actually a pancake. You could make them for breakfast, lunch, or dinner–whenever a soft, fluffy, slightly-cheesy, studded-with-veggie stack of pancakes sounds most appetizing to you!

Zucchini Cornmeal Savory Pancakes {vegan, gluten-free, oil-free}

Since these pancakes are obviously not syrup-soaking appropriate, I topped this stack with a dollop of Kite Hill Chive Cream Cheese. The creamy texture and slight tang was a lovely compliment to the cakes, I highly recommend the combo. But honestly I wouldn’t be mad about a side of ketchup with these either–the least classy but most versatile condiment.

Keep in mind with any and all savory recipes on FOF that my palate is not accustomed to spicy or super bold food. If that’s what you are after you will have to hop over to Brandi’s blog. Salt and pepper is usually plenty for me, but always feel free to add extra seasoning or spices to your taste.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Savory Zucchini Cornmeal Pancakes

★★★★★ 5 from 1 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 -5 pancakes 1x
Print Recipe
Pin Recipe

Description

A savory stack of breakfast! Mix up your morning meal with these subtly-cheesy, veggie-studded, soft, fluffy Zucchini Cornmeal Savory Pancakes.


Ingredients

Scale
  • ¾ cup non-dairy milk
  • 3/4 cup oat flour
  • 1/2 cup cornmeal
  • 2–3 tbsp nutritional yeast
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • Pinch of salt and pepper
  • 1 cup shredded zucchini
  • 1–2 stalks of scallion (chopped)
  • Optional: vegan cream cheese and additional chopped scallion for topping

Instructions

  1. In a blender or mixing bowl, combine all the ingredients except for the zucchini and scallion.
  2. Blend/mix until combined. The batter should be quite thick.
  3. Add the zucchini and scallion and pulse briefly until evenly distributed throughout the batter but still chunky. Do not over mix.
  4. Heat a nonstick pan over medium heat. Add about 1/4 cup of batter to the pan. Use the back of a spoon to gently spread it into a circle if necessary.
  5. Cover and cook for 2-3 minutes or until a spatula easily slides underneath. The cover is optional but does make for more even cooking and better texture in the middle of the pancakes.
  6. Flip and cook for another 1-2 minutes on the second side. Repeat until all the batter is used up.
  7. Add toppings of choice and enjoy!

Did you make this recipe?

Tag @feastingonfruit on Instagram

Click Below To Pin

Zucchini Cornmeal Savory Pancakes {vegan, gluten-free, oil-free}

And with that I am off!! Tomorrow I leave for a two week trip to the opposite hemisphere to explore Fiji and Australia and have some amazing adventures with amazing people!

Pin
Share
Tweet
Email

In: vegan, breakfast, gluten-free, savory · Tagged: cheesy, vegetable, zucchini, cornmeal, veggies, starch solution, fritter, green onion, scallion, nutritional yeast

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Chocolate Chunk Zucchini Blondies
Zucchini Matcha Oatmeal
Banana-Free Smoothie Cubes

Comments

  1. Stacey says

    January 12, 2017 at 6:13 pm

    Yum! This reminds me of the corn fritters my boyfriend used to make me. Adding courgette into the mix sounds amazing!

    Reply
    • Natalie says

      January 12, 2017 at 11:02 pm

      Totally similar!! I didn’t realize it until afterwards, but they are very fritter-like 🙂 Definitely give the zucchini addition a try, you don’t even notice it’s there!

      Reply
  2. Demeter | Beaming Baker says

    January 12, 2017 at 7:57 pm

    You are just checking off ALL of your resolutions! Woot woot! Savory breakfasts are one of my favorites–must have something to do with the fact that I eat sweets all day… Ahem. 😉 Side note… if you ever start a blog called Feasting on Veggies, you must notify me immediately! I’ll have to drop everything and just pin all of things. Ya know, I’ve totally been eyeing those potstickers of yours! Can we add this to the Foods Natalie Needs to Make When We Meet Up List? And also rename the list to something shorter and waaaay more clever? 🙂 Can’t wait to keep ya company at the airport!!! Happy, Safe and super adventurous travels, my sweet bestie. Love ya to the moon and back. <3

    Reply
    • Natalie says

      January 12, 2017 at 11:08 pm

      Hahaha!! Yeah because I’ve decided running one blog isn’t enough work for me so I’m just going to go ahead and buy up feastingonveggies.com and get to work on that too 😀 But it would be a lie anyways because I only eat like one serving of veggies a day–hardly “feasting”? Anywho, the FNNMWWMUL list…?? No actually I think that is less clever and more confusing than the original name. Well whatever it’s called, I’ll pencil those in. Yay airport chats–looking forward to it!! Love ya to…Neptune and back? xoxo

      Reply
  3. Aimee | Wallflower Kitchen says

    January 12, 2017 at 8:26 pm

    Wow that sounds so exciting! Have an amazing time, Natalie 🙂

    These look totally delicious <3

    Reply
    • Natalie says

      January 12, 2017 at 11:08 pm

      Ahh I can’t wait!! Thanks Aimee <3

      Reply
  4. Sara says

    January 13, 2017 at 12:14 am

    Natalie that fork shot is INSANE!!! But seriously, way to go with sticking to your once a month savory proposal! What a fantastic recipe to start that off with – you know I’m all about pancakes, and even though I feel like my entire mouth is sweet, fruit loving teeth, I have to admit these look totally mouthwatering. Love the addition of zucchini, too! And nutritional yeast immediately improves anything you throw it into, haha. Have SO much fun on your trip, that sounds incredible, I look forward to hearing how it goes – travel safe!

    Reply
    • Natalie says

      January 13, 2017 at 2:26 pm

      Hahaha I think I have one of those mouths too–all sweet teeth, every one of them 😀 But despite that we both can pull off the occasional savory recipe/meal, your stuffed spaghetti squash from the other week looked fantastic! Thank you for the good travel wishes, I am so excited and will hopefully take lots of pics to share when I get back 🙂

      Reply
  5. The Vegan 8 says

    January 13, 2017 at 1:20 am

    Hahaha, I died laughing at your comment!! Does that mean you hate my food?? Hahahaha, just kidding! I admit I love spicy food a lot, BUT that isn’t ALL I love. I know for a fact I would love these because A. you have my favorite veggie: zucchini, B. you have cornmeal in them and C. you have nutritional yeast…so I know these would be just flavorful enough for a delicious and light breakfast. Seriously, they look DELICIOUS. I know you aren’t a big savory person at all, but I love savory breakfasts even more than sweet, something that has changed a lot for me as I’ve gotten older, so these would be something I’d probably eat every single day, quite happily! Love seeing a savory recipe on here!! Woohoo!!
    And wow, your trip sounds like it will be sooo much fun, how exciting! Have a blast!!

    Reply
    • Natalie says

      January 13, 2017 at 2:32 pm

      Absolutely not!!!! That’s the perfect thing about recipes, I can always dial down the spice and still enjoy the savory amazing flavors and delicious ideas you come up with! I was also writing this right after reading/commenting on your last post, so the boldly flavorful lettuce wraps were fresh on my mind. Plus I have had people comment before on my savory recipes saying they are boring/need more seasoning lol, so I’m just sending anyone with a spice-loving palate your way because if they are on my blog than clearly they are lost 😀 Perhaps I will one day find my love for savory breakfasts too even, who knows. Ah thank you, I am soooo excited!!

      Reply
  6. Heidi says

    January 14, 2017 at 2:20 am

    Great recipe! I’ll try it this weekend.

    Just for fun I wanted to let you know that this recipe still falls under your
    Feasting On Fruit theme as Zucchini is botanically a fruit!!!!!!!!!!!!!!! 🙂

    Have a great time visiting Australia and Fiji, they are both awesome places to explore.

    Reply
    • Natalie says

      January 15, 2017 at 4:00 am

      Ha that’s true!!! I always forget about that fruits-that-seem-like-veggies category–using fruit even when I don’t realize i am 😀 Thank you Heidi, and I hope you love the pancakes!!

      Reply
  7. Bindia | Indisk Mad says

    January 14, 2017 at 7:30 am

    Wow! This is so amazing, I savory recipes. I like it looks delicious, wanna taste it soon.

    Reply
    • Natalie says

      January 15, 2017 at 4:00 am

      Hi Bindia! Thank you so much, they are delicious indeed so I hope you love them 🙂

      Reply
  8. Amanda - Create N Plate says

    January 14, 2017 at 4:00 pm

    Wow, these looks so good! I need to get all of the ingredients to try them asap!

    Reply
    • Natalie says

      January 15, 2017 at 4:02 am

      Hi Amanda!! Thank you for checking them out 🙂

      Reply
  9. rachel @ athletic avocado says

    January 16, 2017 at 2:12 am

    Please tell me why I have never had a savory pancake before!!!? I have to admit that I’m usually a sweet person but these look so darn fluffy that I would replace these with the usual <3

    Reply
    • Natalie says

      January 17, 2017 at 5:03 am

      I’m totally a sweet person too, but these make me feel much less weird when I have pancakes for dinner 😀 Thanks girl!!

      Reply
  10. Nisha / @rainbowplantlife says

    January 18, 2017 at 2:46 pm

    I know you are queen of sweets, but you also do savory so well! These sound fantastic, must try them soon 🙂

    Reply
    • Natalie says

      January 21, 2017 at 9:56 pm

      Haha thanks Nisha, I try! Hopefully if I can stick to my one per month it will slowly feel less foreign to me by the end of the year 😀

      Reply
  11. Annelina says

    January 18, 2017 at 3:50 pm

    Ohh Natalie I looove savory pancakes. Have to make this recipe with my mom since she’s always looking for glutenfree corn recipes. I think I’d more have them for lunch or gonna try them at a brunch. Thank you so much for sharing! xX Much Love, Annelina

    Reply
    • Natalie says

      January 21, 2017 at 9:55 pm

      Brunch–they would be perfect for that! Great idea! I even had them for dinner one night and they were lovely. Thank you for the sweet comment Annelina, I hope you have a chance to try them amidst all your baking and cooking adventures 🙂

      Reply
  12. Bianca // Elephantastic Vegan says

    January 29, 2017 at 9:23 am

    Ohh! I’m always super excited when I see you’ve posted a savory recipe! And this one looks so good! I love that you added shredded zucchini. I haven’t tried Kite Hill Cheese yet (we don’t have it here, buuhuuu) but I’ve only heard good things about it! Hope you have a wonderful time, Natalie!

    Reply
    • Natalie says

      January 30, 2017 at 1:35 am

      Kite Hill juuuuust showed up near me finally, so don’t feel too out of the loop. Plus I’m sure you could invent some sort of delicious homemade savory sauce/topping that would be even better with these, you are great with the savory stuff! The trip was amazing!! Now just trying to transition back into normal life 🙂 Thanks Bianca!

      Reply
  13. Anjali @ Vegetarian Gastronomy says

    February 8, 2017 at 5:16 am

    Your sweet treats are so awesome, but when you sneak in a savory one every now and then i’m blown away too! I actually have a bag of cornmeal i need to use up…these look delicious! I like the idea of the savory pancake and the addition of zucchini!

    Reply
    • Natalie says

      February 8, 2017 at 5:18 am

      I am trying sooooo hard to stick to one savory a month–it’s gonna be tough! But I enjoy the challenge…and having leftovers that actually qualify as an acceptable meal is nice too 🙂

      Reply
  14. Nicole Rischner says

    July 5, 2017 at 8:59 am

    so tasty, thank you very much for this !
    i come from germany and i love your recipes :-*

    Greetings
    nicole

    ★★★★★

    Reply
    • Natalie says

      July 5, 2017 at 10:43 am

      I am so happy to hear that Nicole! Thanks for the support 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Fudge Brownie Oatmeal

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

Cookie Dough Protein Bars

Cookie Dough Protein Bars

Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

instagram

Follow @feastingonfruit

DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made this many many times to get it just right, and alas it is PERFECT. Date-sweetened, high protein, and soooooo creamy🍦 Add whatever mix-ins you love (chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, etc.)

If you don’t have a Ninja Creami, I’ll pop the link to my blender chocolate soft serve recipe in my stories✌️

INGREDIENTS
1 cup (240g) cashew milk (or almond milk)
1/2 cup (120g) canned coconut milk
2 scoops (40g) chocolate protein powder (I use @sproutliving)
2-3 (65g) pitted medjool dates
2 tbsp (12g) cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
Optional: 1 tbsp (16g) chocolate @sunbutter, peanut butter, or tahini

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk (preferably coconut) and re-spin once or twice as needed. Add mix-ins of choice, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream
SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue