gluten and dairy free oat milk


1 flax egg (1 tbsp flax seed meal + 3 tbsp water)

1 cup non-dairy milk (I used rice milk)

1 tsp apple cider vinegar

2 tbsp almond butter

1 tsp vanilla extract

1 ½ cups oat flour

3 tbsp cinnamon

½ cup dark muscovado sugar

½ cup demerara sugar

½ tsp baking soda

½ tsp baking powder 

1 ripe banana

Preheat oven to 180C. Prepare your flax egg by mixing 1 tbsp flax seed meal with 3 tbsp water and let it sit for 5-10 mins. Whisk all dry ingredients together in a bowl until well combined. In a separate bowl, mix together all wet ingredients and then add them to the dry mixture, mix until no lumps remain. Line a standard muffin pan with 12 cupcake liners. Scoop the batter into muffin tins until almost full (or about ¾ way full). Bake for about 24 minutes or until toothpick comes out clean. The batter should make about 17 cupcakes so you probably have to bake them in two batches. Let them cool completely before frosting. 


1 ¼ cup pitted dates (packed, I used Mazafati dates)

¼ cup water (you can use the date soaking water)

2 tbsp almond butter

1 tsp vanilla extract

Soak the dates in hot water for about 10 minutes. Add all the ingredients into a food processor and blend until smooth. Before frosting your cupcakes with it, make sure to let it cool completely and let it sit in the fridge for 1-2 hours. 

Vegan Hot Chocolate

It that time of the month and I just crave a hot chocolate drink. If you like a really thick creamy hot chocolate then you’d want to try this out.

Pour a cup of non-dairy milk of your preference (rice, oat, almond) - in a small pot with a tablespoon of oats. Sit them over the slowest heat possible on the stove until the liquid start to become thick and creamy, but not bubbling all over the place. Time depends on your type of oats, I used steel cut oats so took a bit longer (about 10-15 minutes). Then stir in cocoa powder and sweetener of your choice. Sieve the oats and you’ll have the creamiest hot chocolate without the nasty fats and cholesterol. 

Ps. you don’t have to discard the oats, eat them too if you don’t mind the extra fiber!

FIG AND CRANBERRY NUT BUTTER PORRIDGE Ingredients:1 cup of GF oats2 fresh figs, cut into wedgesa handful of fresh cranberries (or dried if you can’t get your hands on fresh ones)½ cup of non-dairy milk (almond, rice or coconut milk)dash of cinnamon (optional)1 tbsp of either agave syrup or maple syrup 1 tbsp of nut butter (peanut, almond or mixed)

1. Slow cook the oats on the stove in water on a low heat until soft,
*If you time, cook them at the lowest temperature for a longer amount of time this gives them a creamy consistency.  
2. Slowly add milk and stir in syrup, keeping stove on a low heat
3. Transfer to a bowl, top your oats with fresh figs, cranberries & nut butter.

VEGAN CHOC CHUNK COOKIES! 😋 Recipe will be up on my tumblr tonight because i pretty much winged the measurements, as usual. Hah! 😜💖
(Beware you may have to add more milk or flour depending on the consistency, should be in between a bread dough and a liquid, still thick enough to form a circle shape though) ⬇️⬇️⬇️
2 cups of gluten free or oat flour
¾ cup of coconut or maple sugar
1 ½ cups of plant based milk
2 tsp baking powder
Vanilla drops
1 tbsp of nutlex
Dairy free chocolate (mine was dark)

1. Mix together the dry ingredients and wet in separate bowls (make sure to sift the flour)
2. Fold the liquid through the dry ingredients
3. Spoon onto a tray with baking paper into small blobs (note cookies are gonna double in size😁)
4. Wet hands and shape into round cookie shapes.
5. Bake in a preheated oven at 160C for about 15 minutes
6. Enjoyyyyy 👅

>Banana Caramel Pancakes<

INGREDIENTS (pancakes)
(makes 5-7 pancakes)

½ cup rice flour

½ cup oat bran

1 tbsp coconut sugar

1 tsp maca powder 

1 ½ cups 
rice milk/any non dairy milk 
1 big mashed banana

4-5 drops vanilla essence

Combine dry ingredients first and mix in a food processor until looks like fine bread crumbs. Add wet ingredients (banana, milk, vanilla) and blend. Set a non stick pan on low/medium heat and spray with coconut oil. Use about 1/3 cup of the mixture for each pancake.

1 tbsp hulled tahini
1 tbsp coconut milk
1 tbsp coconut sugar
1 tsp rice malt syrup/maple syrup
2-3 drops vanilla essence

Mix together until smooth creamy texture. Pour on top of the pancakes.

Enjoy! xx 

Instagram: @annietarasova

Healthy grocery list Inspired by Alexis Ren (Part One)

-brown rice
-Ezekiel bread
-100% whole grain bread
-whole grain/ gluten free pasta
-whole grain tortilla
-portobello mushrooms (their not grains but can be used as burger buns highly recommend this)

- almond milk
-Non fat Greek yogurt
-low fat/low carb cheese
-laughing cow light cream cheese

-turkey bacon
-chicken/ chicken breast
-salmon (or any type of fish)
-lean beef
-tofu/Tempe (if you’re vegan)

Fruits (buy fruits in season they’ll be cheaper, but if not in season get them in the frozen aisle)
-black berries
-blue berries

Vegetables (buy vegetables that are in season, they’ll be cheaper)
-cauli flour
-green onion
-romaine lettuce
-ice berg lettuce
- corn
-potatoes/ sweet potatos

-spinache dip
-almond butter
-organic peanut butter
-organic pop corn
-protein powder
-perfect bars/ quest bars/ clif bars/kind bars
-dark chocolate
-butter (reduced calories/fat)
-kale chips (or any chips that are made out of organic ingredients)
-low sodium soy sauce
-harvest crunch cereal (similar cereals work as well)
-trail mix

This is a very generic idea of what you should be putting in your grocery cart. We’re all teens so I’ll be posting a healthy snacks to buy at a grocery store next because… WE ALL LOVE SNACKS. You may think this list is bland but honestly their is so much you can do with all the food I just mentioned!!! If you want ideas of what you can do with fruits and veggies let me know, I’ll be glad to do them and stay updated, For I WILL be posting a snack idea list realllllll soon! Leave requests in the ask box or send dms to @alexisrensarmy 😋😋😋