Quirky cooky

Serves 2

Ingredients
2 tbsp chickpea flower
1 tsp maple syrup
1 tsp cinnamon powder 
1/2 Cup Oat Milk (I use Provamel)
6 Slices crusty rustic toasted bread 

How to
1. Mix the chickpea flower, maple syrup, oat milk and cinnamon powder in a large  bowl.  
2. Preheat a pan on medium heat and grease with 1 tsp coconut oil.
3. Dip the slices of bread in the batter on each side and place them in the pan and cook until golden brown on both sides.
4. Top it with anything you desire. I topped mine with whipped coconut cream, blood oranges &  blueberries and enjoy!

Bon appétit!

Serves 2 Ingredients 1 Large Eggplant, washed and dried 1 Small pack coconut yogurt ( I use Abbot Kinney's) Handfull Pomegranate Seeds Handfull Chives, washed, drained and chopped 1/2 Tsp coconut oil How to 1. Slice the eggplant lengthwise in two and cut a crisscross pattern. 2. Spread on the pattern side the coconut oil and put them in oven for about 30 minutes. 3. After 30 minutes put the eggplant on two plates and pour the coconut yogurt over de eggplants and top it with pomegranate seeds and chives. Super fresh Meal! Bon appétit!

Vegan French Toast

Grilled Eggplant with Coconut Yogurt