Sprouted Wheat Flour Buttermilk Pancakes

I awoke this morning and like any other foodie my first thought was, What's for breakfast? I thought, how about pancakes? I was at Wholefoods the other day & picked up some Organic Sprouted Wheat Flour for another recipe which I'll share later. I decided to make these pancakes with the left over flour I had. This is an awesome recipe for a Sunday family breakfast or brunch. Super easy to make! 

For this recipe I made plane as well as cacao chip pancakes. You can also replace the chips with bananas or blueberries if you'd like. Feel free to doctor them up anyway you want. I like to eat the cacao chip pancakes by its self or with some fresh berries & whipped cream. My daughter likes the plane ones like a PB&J sandwich. 

Recipe as follows

2c Sprouted Wheat Flour 

1 Scoop Purium's Creamy Vanilla Meal Option

1 Scoop Purium's LOVE Super Meal

1&1/2 Teaspoon Baking Powder

1 Teaspoon Baking Soda

A Pinch of Kosher Salt

2 Cups Buttermilk

3 eggs

2 Tablespoons Agave

2 Tablespoons Coconut Oil

Combine all of the dry ingredients in a bowl. Then in another bowl whisk together the wet ingredients. Add the wet ingredients to the dry ingredients a little at a time till all is incorporated. Do not over mix. The batter should not be runny nor too thick. 

You can use some coconut oil to cook your pancakes in a large skillet. Because this batter is delicate, you will want to cook it at medium to low heat. I have an induction range so my heat was on number 3. Keep in mind that all stove tops are different. Utilize your heat accordingly. And like I said, this batter is delicate, not like your normal pancake batter. You won't see the middle bubble to know when it's time to flip. 

After you've added your cacao chips, bananas, or blueberries, you may immediately flip your pancake. Let the other side cook for a few minutes then take it out & place on a plate or serving platter. Repeat steps to cook the rest of your batter & enjoy! 

For more information on Purium products or to order, click the link at the top right under "My favorite finds...." Follow me on Instagram: @GiveMe_10days and Facebook: Give Me 10 Days. THANKS FOR STOPPING BY!!

Everybody needs love.... Live. Organic. Vegan. Energy. 

Vegan NO-Bake CHOCOLATE Cake-Pops

A few years ago I used to run my own baking business. I was well known amongst the local community, & people loved my cupcakes, cake pops, & cakes. I'd get orders and be booked almost every weekend catering birthday parties & events. I loved what I did, but wished I could make a healthier version of baked goods. 

Since I'm now walking down a healthier path, I decided to try my hand at making a healthier version of chocolate cake pops, packed with nutrition. I'm so happy they turned out fantastic! Kid approved as well! Chocolaty goodness!! 

Recipe as follows.

You'll need - A food processor, a small ice cream scooper, a tiny wire whisk, 24 paper lollipop sticks, 1 or 2 styrofoam blocks to fit 24 cake-pops. You'll need those blocks to stand the pops up so the chocolate can set. 

For the chewy chocolaty inside:

**Please be sure the dates are pitted. And if dates are dry, soak them in some warm water for 10 minutes. Then drain. 

Plus for some added nutrition I used some of my favorites from Purium Health Products:

1 Scoop Creamy Vanilla Meal Option 

1 Scoop Rice Bran Solubles 

2 Teaspoons CarobMint Spirulina

1/4c Organic Tropic Oil (*not pictured)

And lastly, add a pinch of Pink Himalayan Salt & 1 teaspoon instant coffee. Place all ingredients in a food processor & blitz till well combined. 

After your mixture is done. Take a small ice cream scooper & use it to make uniform balls. Scoop some of the mixture, place it in your hand, squeeze & mold it into balls. This recipe will make 24 pops. 

Place them in the freezer for no more than 15 minutes before dipping in your chocolate. Of you leave them in longer, when you dip them, & your filling starts to thaw, it will expand & make the chocolate shell crack. 

Now, let's get to the hard chocolate shell. Here's what you'll need: 

4oz. Cacao Butter (can be found in most health food stores, in the baking section)

3 Tablespoons Cacao Powder 

2 Teaspoons of Purium's CarobMint Spirulina 

*This chocolate recipe will cover 12 cake-pops. I made another batch of chocolate to cover the other 12. You can double the recipe to cover the full 24 at one time, but since this was my first time making this, I didn't want to make more than needed & because cacao butter is expensive, I didn't want to take the chance of waisting any. 

Sift the dry ingredients together & set aside. Chop the cacao butter into small pieces so that it'll melt faster. Then take your cacao butter & place it in a deep glass bowl or I used an 8oz. mason jar. Now you're going to make a water bath to melt your cacao butter. Place the mason jar in a small pot. Then fill the pot with water so that the bottom of the mason jar is covered about 1 inch. Heat on low till the cacao butter is completely melted. It'll look like melted butter when it's done. 

Using a tiny metal whisk, add the dry ingredients to the melted cacao & mix till well incorporated. Let cool till you get a thick melted chocolate consistency. It may take 25-30 minutes before it gets that way depending on your environment temperature. But if you don't want to wait that long.... Yes, I was a little impatient. I put my mason jar in the fridge & checked on it every so often, stirring each time till I got the right consistency. If you forget that it's in the fridge, like I did, and it has hardened, just heat in the microwave for about 5-10 seconds. No problem. You might have to wait for it to thicken again as the cacao butter is very tempermenatal. 

Anyway, as soon as you get the right dipping consistency. Take your balls out of the freezer *again, make sure they've only been in ther for about 15 minutes. Start by dipping the tip of the pop stick into the chocolate. Then insert 1/2 of the way into one of the balls. Now hold on to the stick & dip the ball into the chocolate. Remove & gently tap the excess chocolate back into the jar. Stick the pop into a styrofoam block to let the chocolate set. Do this for all 24 pops. *You can use the remainer of the chocolate to drizzle onto the pops for an awesome finished look. 

Serve as is. Makes a great favor for small gatherings with friends. You can also omit the pop sticks and turn these into truffles. Once you get the hang of it, you can dress them up with a sprinkle of nuts, or shredded coconut. Wrap them up as a gift and give them away. If you can bare to part with them! =) 

Thanks so much for stopping by! I hope you enjoy this recipe as much as my family & I have. For more info on Purium & to order Purium products click the link at the top right of my blog, under "My favorite finds..." 

Follow me on Instagram: @GiveMe_10days and

Facebook: www.facebook.com/giveme10days

Berry Vegan Ice Cream Pie

 

I've been on a healthy kick since last November. I'm 31 pounds lighter & I'm loving it!!! I haven't completely changed my eating habits, just change the mentality of how I eat. Yes I still have the occasional slices of pizza from time to time, but I have this amazing tool I can always rely on. Its so fabulous & I totally love it!! Since my huge accomplishment in weight loss, I've been trying to cook & eat healthier. With that said, I'd love to share this wonderful recipe inspired by a few pins I've encountered on Pinterest. 

As you can see, the pic above looks amazingly delicious. And let me tell you, IT IS!!! My whole family loved it, especially the kids! I also bumped up the nutrition level with some fabulous finds from Purium Health Products. Recipe as follows....

Berry Vegan Ice Cream Pie 

FIRST: Line the bottom of a 9" spring form pan with parchment paper & set aside.

The Crust

2c Raw Almonds soaked overnight

1/2c Pitted dates. *If the dates are dry, soak them in a bowl of warm water for 10 minutes, then drain. 

1/4c Unsweetened Coconut Flakes

3 tablespoons  Purium's Organic Tropic Oil

(Purium products can be found by clicking the link at the top right of my page, under "My favorite things...")

Blitz all ingredients in a food processor, till nice & gritty. Crust like consistency. Turn out into your lined 9" spring form pan, spread out & mold to form your crust. 

Slice strawberries & line the walls of the pan to give a pretty finished look when done. Then place in the freezer to set while you make the next layer. 

Creamy Cashew/Banana Filling

2c Cashews 

2 Bananas

1c Dates

1/4c melted Organic Tropic Oil

1/4c Purium's Activated Barley

1/2c Purium's Creamy Vanilla Meal Option

*Non-dairy milk of your choice, as needed (unsweetened) 

Blend ingredients together till smooth & creamy, adding splashes of milk along the way. *1/4 cup should be ok, more or less. When done blending, spoon the mixture into the pan & spread out for your second layer. This will help to push the strawberries out to line the wall. Use a spatula to smooth out the top. 

Berry Topping

1c Frozen Strawberries

1c Frozen Blueberries

6 Dates

1 Banana

*Non-dairy milk of your choice, as needed (unsweetened)

Blend till smooth & creamy adding splashes of milk along the way. Spread over previous layer. Place in freezer to set for 2-3 hours. 

Garnish with the left over frozen blueberries. *Optional: Drizzle with vegan chocolate! YUM! 

Cut & serve. *Let thaw for a few minutes before eating, it'll be creamier if you can wait a few minutes. =)

I hope you enjoy this recipe as much as much as my family has. Please follow me on.... 

FACEBOOK: Give Me 10 Days 

and

INSTAGRAM: @GiveMe_10days 

For more info on Purium & my tool I use to stay on track with my weight. Visit: www.mypurium.com/LisaDeniz You can also text the word PURIUM to the number 55678 for a video tour on the products, the business, & their mission. 

Happy aloha Friday!