Ingredients
Instructions:
Add 2 tablespoons olive oil in a large saucepan with mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and set aside.
Sauté chopped onion in 1 tablespoon of olive oil. Add rice, wine (or ACV) and vegan butter and cook over medium heat for two minutes, stirring continuously.
Add 1 cup of broth at a time, stirring constantly until liquid evaporates and continue doing this until all 5 cups are used. This will take approximately 25 minutes. Add mushrooms and White Truffle Seasoning with the last cup of liquid.
Top with salt, black pepper, and chives.
Enjoy
]]>
Ingredients:
Instructions:
Mash chickpeas with fork.
Add all remaining ingredients into bowl and mix well.
Serve as a sandwich with bread or as a dip with crackers.
Enjoy!
]]>INGREDIENTS:
Optional:
INSTRUCTIONS:
Cook noodles according to package instructions.
Drain and add warmed soy milk and slowly stir in Vélicious Tastes Like Parmesan, a little at a time and stir well.
Add remaining optional ingredients if using and stir well/
Enjoy!
]]>
Instructions:
Sautee chopped onion and crumbled tofu in pan with oil.
Add chopped zucchini, red bell pepper and handful of mushrooms (if using).
Sautee for 5 minutes on medium heat.
Add all spices into small bowl with plant based milk and mix.
Add this sauce to tofu pan, mix, put lid on and simmer for 3 minutes.
At the end, add Vélicious Bacon Seasoning and mix again.
Enjoy!
]]>
Ingredients:
2 cups spinach or kale, tightly packed
1 1/2 cups frozen mango or 2 frozen bananas
3/4 cup frozen pineapple
3 tbsp Laird Superfood Original Creamer
1 cup orange juice or coconut water, more if needed to blend
Optional additions:
1 tbsp ground flaxseeds
1 tbsp hemp hearts
1 tsp spirulina
1/4 cup mint
Direction:
To make the base:
Step 1: Place all the ingredients in a blender and blend until smooth. Add more orange juice or coconut water if necessary.
Step 2: Serve immediately. Enjoy!
]]>Ingredients:
2 cups Apple cider
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 c. Allspice
2 Tbs Pineapple Mango Hydrate
1 cup Water
2 lemons (juice)
2 cups Orange Juice
1 cup Frozen Cherries
2 cups ice
Garnish:
Sliced apples
Sliced oranges
Frozen cranberries
Direction:
Step 1: Prepare the Hydrate by stirring it into 1 cup of water until dissolved.
Step 2: Blend all of the ingredients with the prepared Hydrate.
Step 3: Pour into your most festive glasses and garnish.
Step 4: Cheers with your loved ones and enjoy!
]]>Ingredients:
Cake:
1 1/3 cups all-purpose flour
3/4 cups raw cane sugar
1/4 cup Laird Superfood Cacao Creamer
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 cup canola oil
1 cup unsweetened plant milk, such as almond, soy or light coconut
Cream Filling:
1 1/2 cups whipped cream, such as coconut or soy
2 tablespoon maple syrup
1 teaspoon vanilla extract
Ganache:
1 cup coconut milk
1 cup roughly chopped dark chocolate or chocolate chips
For decoration:
1/4 cup icing sugar
2-3 tbsp cranberries
2-3 rosemary stalks
Direction:
Step 1: Preheat the oven to 450F/230C. Line a 12x 20-inch (or similar) baking tray with parchment paper.
Step 2: In a medium-sized bowl, mix together the flour, sugar, creamer, cocoa powder and baking powder until lump free.
Step 3: Pour in the oil and milk. Whisk quickly until you get a uniform batter.
Step 4: Spread the batter evenly over the parchment paper on the baking tray, as thin as possible.
Step 5: Bake in the oven for 10-13 minutes, until lightly browned and springy to the touch.
Step 6: Take the cake out of the oven and immediately sprinkle sugar on top (try Coconut Milk Powder for a healthy alternative). Place a sheet of parchment paper to cover it, followed by a bigger baking tray or chopping board, and flip it over to the sugared parchment paper. Carefully peel the bottom piece of parchment paper off and allow to cool completely.
Step 7: Make the cream filling by stirring together vegan whipped cream, maple syrup and vanilla.
Step 8: Once the cake has chilled, spread the filling evenly across the cake.
Step 9: Use the underlying piece of parchment paper to help you carefully roll the cake into a log. Then wrap it up and set it in the fridge to chill for at least 2 hours.
Step 10: Make the chocolate ganache by combining the coconut milk and chocolate over a water bath. Stir until you get a uniform, glossy mixture.
Step 11: Remove the log from the fridge and cut away the ends. Spread the ganache all over the log, creating uneven (tree-bark) lines with a spoon or fork as the ganache starts setting. Refrigerate until completely set.
Step 12: To serve, dust icing sugar on top and garnish with rosemary stalks and cranberries. Enjoy!
]]>
Ingredients:
1/3 cup coconut sugar
1/4 cup almond butter
3 tbsp molasses
1 tbsp lemon juice
2 tbsp maple syrup
1/3 cup Original Superfood Creamer
2 tsp ginger
2 tsp cinnamon
1/4 tsp cloves
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup almond flour
1 1/2 cups oat flour (gluten-free if necessary), extra for dusting
1/4 vegan icing or melted coconut butter, to decorate
Direction:
STEP 1: Preheat oven to 350F/180C. Line a baking tray with parchment paper.
STEP 2: In a mixing bowl, combine coconut sugar, almond butter, molasses, lemon juice and maple syrup. Whisk until combined.
STEP 3: Add creamer, ginger, cinnamon, cloves, sea salt, baking soda, almond flour, and oat flour and mix/knead to form a ball of dough.
STEP 4: Dust a work surface lightly with oat flour.
STEP 5: Roll out dough to 1/4 inch thickness and cut cookies into any shape you like.
STEP 6: Use a spatula or your fingers to carefully transfer the cookies onto the prepared baking sheet.
STEP 7: Bake the cookies for 7-9 minutes, until slightly golden around the edges. The cookies should still be very soft - they will firm up as the cool.
STEP 8: While the cookies are baking, roll out the remaining dough and cut out as many cookies as possible.
STEP 9: When all the cookies are done baking, allow them to cool completely before decorating.
STEP 10: Place the icing or coconut butter in a small piping bag or Ziploc bag with the corner cut off and decorate cookies. Chill the cookies for 10-15 minutes until the icing has firmed up.
STEP 11: Serve immediately or keep in an air-tight container at room temperature until needed.
]]>Ingredients:
For the base:
7 oz Graham crackers or digestive biscuits
1/4 melted vegan butter or refined coconut oil
For the filling:
1 1/2 cups pumpkin puree, homemade or storebought
2 8-oz tubs of vegan cream cheese
1/4 cup Laird Superfood Pumpkin Spice Creamer
3 tbsp cornstarch or arrowroot starch
3/4 cup raw cane or coconut sugar
1 tsp cinnamon
For serving:
1/2 cup vegan whipped cream
Direction:
Step 1: Preheat oven to 325F. Oil the base and sides of an 8-inch spring-form tin and set aside.
Step 2: To make the base, place the Graham crackers in a food processor and process until you get a fine crumb. Add the melted butter and process again until evenly mixed.
Step 3: Press mixture to the bottom of the spring-form tin. Use the flat bottom of a glass to get it even. Place in the fridge until needed.
Step 4: For the filling, combine the pumpkin puree, vegan cream cheese, Laird Superfood Pumpkin Spice Creamerr, cornstarch, sugar cinnamon in a bowl. Whisk until smooth and lump-free.
Step 5: Pour mixture onto the base. Tap the baking tin gently onto the work surface to even out the top and get rid of any air bubbles.
Step 6: Place in the oven and cook for 60 minutes. Remove from oven and cool for 2-3 hours on the countertop, then place in the fridge for 3-4 hours or overnight to set
Step 7: To serve, pipe whipped cream on top of the cake. Slice and serve. Enjoy!
]]>Ingredients:
3 cups Artichoke Hearts [reserve 1 cup to garnish]
2 Tbs. Vegan Butter
4 cups Spinach
1/2 c. Onion (diced)
2 cups Raw Cashews (2 cups hot water)
1 Lemon
2 Tsp. Garlic, minced
2 Tbs. sweet white miso
2 Tbs. nutritional yeast
2 Tsp. Salt + pepper
2 Tbs. Laird Superfood Unsweetened Creamer
3/4 cup Vegan Cream cheese
Direction:
STEP 1: Soak the cashews in the hot water for at least 30 minutes.
STEP 2: Meanwhile, bring a large skillet to medium heat and add the vegan butter.
STEP 3: Sauté the spinach, artichoke hearts, onions and garlic for about 5 minutes.
STEP 4: Next, blend the cashews with miso, nutritional yeast, Laird Superfood Unsweetened Creamer, vegan cream cheese, and season with salt, pepper.
STEP 5: Mix with the skillet mixture then transfer the contents to a cast iron skillet or ramekins.
STEP 6: Bake 400°f for 10-15 mins or until golden around the edges.
STEP 7: Pair with vegetables, bread or chips!
STEP 8: Enjoy!
]]>2 cups plant milk, such as almond, oat or coconut
2 tbsp maple syrup
¼ cup Laird Superfood Original Creamer
½ tsp butterfly pea powder or blue spirulina
½ tsp cardamom
½ tsp cinnamon
½ tsp ashwaganda or reishi powder (optional)
½ tsp vanilla extract
1 tsp dried flowers, such as rose or lavender
Direction:
Step 1: In a small saucepan set over medium-low heat, whisk together plant milk with maple syrup, creamer, butterfly pea powder, spices and vanilla until powder is dissolved and milk is warm but not yet simmering.
Step 2: Remove from heat and pour into cups. Top with dried flowers. Serve immediately.
]]>Ingredients:
1/4 cup Pineapple Mango Hydrate
3 cups frozen pineapple
1.5 cups ice
1.75 cups coconut milk
Direction:
Step 1: Blend all ingredients together until consistent then transfer to glasses.
Step 2: Enjoy!
]]>Golden Yogurt
1 cup plain vegan yogurt
1/4 cup Laird Superfood Original Creamer
1-2 tbsp maple syrup (optional)
1 tsp vanilla extract, blue spirulina, matcha or pitaya powder
To serve
1/2 papaya, deseeded
1/2 pineapple, hollowed out
1/4 cup granola
1/4 cup sliced banana
1/3 cup fresh berries, such as strawberries, raspberries, blueberries or blackberries
Direction:
Step 1: In a small bowl, combine the yogurt, creamer, maple syrup (if using) and any of the flavor variations you choose. Whisk until uniform.
Step 2: Spoon yogurt into a deseeded papaya, hollowed-out pineapple or bowl. Top with granola, fruits and berries to your liking.
Step 3: Serve immediately. Enjoy!
]]>Ingredients:
Golden Yogurt
1/4 cup Laird Superfood Original Creamer
2 tablespoons maple syrup
1 cup coconut yogurt
1 small watermelon
1/4 cup strawberries, quartered
1/4 cup blueberries
1/4 cup raspberries
1/4 cup pomegranate seeds
(Optional) mint leaves, coconut flakes and micro greens
Direction:
Step 1: Slice the watermelon into 2” rounds, then cut into wedge pieces.
Step 2: Lay the watermelon bases on a serving platter or dishes, then in a small mixing bowl combine the yogurt, creamer, and maple syrup until consistent.
Step 3: Spoon the mixture over the center of the “pizzas” and garnish with remaining ingredients. Enjoy!
]]>Ingredients:
2 frozen bananas
1/4 cup Laird Superfood Original Creamer
1 tsp vanilla extract
1/2 tsp almond extract
1 cup plant milk
1 tbsp vegan sprinkles, more to serve
1/4 cup vegan whipped cream
Direction:
Step 1: Combine the frozen bananas, creamer, vanilla, almond and plant milk in a blender. Blend until smooth.
Step 2: Pour into glass and stir in sprinkles. Top with whipped cream and more sprinkles. Enjoy!!!
]]>1 cup flour (such as plain, oat or gluten-free)
1/4 cup rolled oats (gluten-free if needed)
1/4 cup Laird Superfood Original Creamer
2 Tbs brown or coconut sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp sea salt
1 tsp pure vanilla extract or paste
3/4-1 cup unsweetened plant milk, as needed
1/2 cup blueberries, more to serve
1-2 Tbs cooking oil (optional)
1/2 cup coconut whipped cream, to serve
1-2 Tbs maple syrup, to serve
Direction:
STEP 1: Place the flour, oats, Laird Superfood Creamer, sugar, cinnamon, baking powder and sea salt in a medium-sized bowl. Stir until combined.
STEP 2: Pour in the vanilla followed by the milk until you get a thick but pourable batter. Stir in the blueberries.
STEP 3: Pour batter onto an oiled non-stick skillet on medium-low heat, using about 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and continue cooking until browned on the bottom.
STEP 4: Divide between plates and serve immediately with coconut whip, fresh blueberries and maple syrup. Enjoy!
]]>Serves 4
Time: 10 minutes
Ingredients:
Directions:
]]>
Ingredients:
1/4 cup unsweetened pumpkin puree
1/4 cup smooth, unsweetened peanut or almond butter
1/4 cup Laird Superfood Pumpkin Spice Creamer
1/4 cup vegan vanilla protein powder
2 tbsp maple syrup
1/3-1/2 cup oat flour, gluten-free if needed
Direction:
STEP 1: Combine all the ingredients in a food processor and blend until the dough comes together into a ball. You may need to add a bit more oat flour if the mixture is too soft. Alternatively you can mix everything together in a bowl with a spatula until you get a thick dough that sticks together when pressed between fingers.
STEP 2: Shape the mixture into balls.
STEP 3: Serve immediately or keep refrigerated until needed.
]]>Ingredients:
2 cups organic all purpose flour (or use your favorite gluten-free baking product)
4 tsp baking powder
1 tsp sea salt
3 tbsp Organic Coconut Sugar
1/2 cup cold coconut oil
2 tbsp zest of orange
1/3 cup dried cranberries
1/3 cup dried orange pieces
Optional: ½ cup pecans or walnuts
1/4 cup Laird Superfood Unsweetened Creamer
Juice from 1 zested orange
Approximately 1/4 cup room temperature water
Topping:
1 cup Laird Superfood Original Creamer
Juice from ½ orange
1 tbsp unsweetened plain greek yogurt (or coconut yogurt, add just enough to create an icing consistency and then use as a glaze)
Dried orange pieces for garnish
Direction:
STEP 1: Preheat oven to 425°F
STEP 2: In mixing bowl combine first four ingredients then cut in cold cold coconut oil with a pastry cutter till it resembles a crumbly texture.
STEP 3: Mix in zest of orange, dried cranberries, dried orange pieces (leave a few for garnish) and chopped nuts (optional).
STEP 4: In a separate bowl combine 1/4 cup Laird Superfood Unsweetened Creamer, juice from one (1) of the zested oranges and room temperature water and mix to make one (1) cup of orange coconut milk.
STEP 5: Add this to the flour mixture and gently combine and mix until a soft dough forms. Note that scone dough turns out better when it’s handled less, so do not over mix or knead the dough.
STEP 6: Turn the dough onto a floured surface and gently flatten with the palm of your hand, fold it over, flatten a little, fold it over—repeat four or five times (this is to build layers).
STEP 7: Line a cookie sheet with parchment paper, set the folded dough in the center. Gently flatten the dough and shape into a round disk about 1 ½ inches thick. Flour a knife and cut the dough in 1/8ths (like cutting a pie). Gently slide knife under each cut piece to separate the slices.
STEP 8: Put onto middle rack of oven and bake for 15 minutes, or until golden brown. Remove and set onto a cooling rack. Glaze, top with chopped dried orange pieces and enjoy!
]]>Ingredients:
1/2 cup cassava flour
1/2 cup Laird Superfood Cacao Creamer
1/2 cup coconut Sugar
1/2 cup cacao powder
1 ripe banana
1/4 cup water
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
4 eggs, at room temperature
Direction:
Step 1: Preheat the oven to 350 degrees.
Step 2: In a large bowl, add all of the ingredients except the eggs. Whisk until combined.
Step 3: In a separate medium bowl, beat the eggs with an electronic whisk for 30 seconds or by hand for about 1 minute.
Step 4: Add the eggs to the large bowl and whisk until a smooth batter forms.
Step 5: Line a muffin tray with 12 muffin liners for easy removal. Pour the muffin mixture evenly into the muffin liners.
Step 6: Bake for about 25 minutes, until a toothpick inserted comes out clean.
Step 7: Let cool for about 10 minutes before spreading with our Valentine's Day Dip as frosting.
Vegan-friendly Version — Chia Egg
Swap eggs for chia eggs:
To make 1 chia egg, use a spice grinder to grind 1 tablespoon of chia seeds into a fine meal. Mix the ground chia seed meal with 3 tablespoon of water. Let the mixture meld together for 15 minutes or more, until thick like the consistency of a whisked egg.
Ingredients:
1 cup unrefined coconut oil
1 cup macadamia nuts, chopped
1/2 cup Laird Superfood Cacao Creamer
Direction:
STEP 1: Add ingredients to a small pot. Heat gently over low heat until oil is melted. Stir well.
STEP 2: Pour mixture onto a medium baking dish lined with parchment paper.
STEP 3: Freeze for at least 30 minutes. Remove from freezer and slice into 12 squares.
STEP 4: Enjoy or store in the freezer.
STEP 5: Variations: add 1/2 cup chopped dried cherries or 1 chopped dark chocolate bar.
]]>Ingredients:
1/2 cup coconut cream
1/2 cup water
1/2 cup Laird Superfood Cacao Creamer
1/2 cup Laird Superfood Unsweetened Creamer
1/4 cup Coconut Sugar
1/4 cup cacao powder
1 teaspoon vanilla extract
Optional: cacao nibs for topping
Direction:
Step 1: Add ingredients to a medium-size pot. Heat over medium-low heat for a few minutes or until melted. Stir frequently until smooth and creamy.
Step 2: Chill for 10 minutes or until firm.
Step 3: Optional: before serving, top with cacao nibs for some crunch!
Step 4: Dip with strawberries, cherries, bananas, orange slices, and pineapple chunks. Note, this recipe also makes a delicious frosting for cupcakes too.
Step 5: Store in an airtight container in the fridge. Bring to room temperature to soften.
]]>Ingredients:
½ cup vegan butter of choice
¾ cup peanut butter
¼ cup sugar
¾ cup brown sugar
1 ½ tsp vanilla extract
1/4 cup apple sauce
2 cups flour
½ cup Laird Superfood Unsweetened Creamer
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
Direction:
Step 1: Beat the vegan butter until creamy. Add the white and brown sugar, beat for two more minutes. Mix in the peanut butter and vanilla and then add the apple sauce to combine.
Step 2: In a separate bowl sift together the dry ingredients (flour, baking soda, salt and cinnamon). Mix the dry ingredients into the sugar-butter mixture.
Step 3: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork.
Step 4: Bake at 375°F until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool.
]]>Time: 60 minutes
Ingredients:
For the crumb topping:
1 cup gluten-free rolled oats
1/4 cup Laird Superfood Original Creamer
1/2 cup oat flour
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 cup chopped nuts
1/4 cup melted coconut oil
3 tbsp maple syrup
For the berries:
6 cups raspberries, fresh or frozen
2 tbsp arrowroot starch or cornstarch
¼ cup coconut sugar
1 tsp vanilla paste or extract
Vegan vanilla ice cream, to serve (optional)
Direction:
STEP 1: Preheat the oven to 350F/180C.
STEP 2: Add the rolled oats, creamer, oat flour, cinnamon, sea salt, nuts, coconut oil and maple syrup to a medium-sized bowl. Mix until evenly combined and set aside.
STEP 3: Place the raspberries in a medium-sized baking dish together with the arrowroot starch, coconut sugar and vanilla. Toss gently to combine.
STEP 4: Spread the crumb topping evenly over the berries. Bake uncovered for 40-45 minutes until the berries are bubbling and the top is golden brown.
STEP 5: Let cool for 10 minutes before serving. Serve as is or with vegan vanilla ice cream. Enjoy!
]]>Ingredients:
1 cup raw unsalted cashews
6 pitted Medjool dates
2 tbsp Laird Superfood Turmeric Creamer (plus more to garnish)
1/2 tsp vanilla powder
pinch of black pepper (helps with absorption of curcumin, the bioactive component of turmeric)
pinch of salt
sesame seeds, to garnish
Direction:
Step 1: Blitz together all ingredients except sesame seeds until it forms dough-like mixture.
Step 2: Once the mixture comes together into a dough, use your hands to shape it into balls that are about 1" in diameter.
Step 3: Place balls in the freezer for 30-60 minutes to set.
Step 4: Roll balls in a mixture of sesame seeds and reserved Turmeric Superfood Creamer.
Step 5: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
]]>Healthy ingredient and a spice that will hit the spot. Enjoy and stay toasty!!!
]]>3 tbsp extra virgin olive oil
1 large red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds butternut squash, chopped into cubes
2 sprigs of fresh oregano, chopped
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 14 oz can fire roasted diced tomatoes
2 tbsp tomato paste
1 tbsp cumin seeds
1 tsp ground cumin
4-5 large garlic cloves, minced
1 chipotle pepper in adobo sauce, seeded, and chopped (look for canned chipotle peppers in adobo sauce at your grocery store)
1 tbsp adobo chili powder (or generic chili powder if that’s what you have)
2 tsp adobo sauce
½ tsp cinnamon
½ tsp smoked paprika
2 cups of your favorite vegetable broth
Salt and pepper to taste
2 heaping tbsp Laird Superfood® Cacao Creamer
Salt and pepper to taste
Garnish:
1 tbsp unsweetened plain Greek yogurt or sour cream (if you are dairy free, use coconut yogurt)
Pinch of diced red onion
Pinch of chopped cilantro
Direction:
STEP 1: Set your stove top burner to medium heat, and in a medium stockpot add the olive oil, onions, bell peppers, butternut squash and cumin seeds.
STEP 2: Stirring occasionally, sauté until onions are translucent and bell peppers and squash are softened. The heat will also allow the cumin seeds to release their flavor.
STEP 3: Reduce heat to medium-low, add fresh oregano, ground cumin, minced garlic, chopped chipotle pepper, adobo sauce, cinnamon, and smoked paprika. Continually stir the mixture for about 1 minute, or until spices release their aroma.
STEP 4: Add rinsed and drained black beans and garbanzo beans. Add fire roasted diced tomatoes and juices, tomato paste, and vegetable broth. Cover stockpot and let simmer for 45 minutes, stirring occasionally.
STEP 5: Salt and pepper to taste, add two heaping tablespoons of Laird Superfood® Cacao Creamer, mix in well.
STEP 6: Turn heat to low and let simmer uncovered for about 15 minutes, stirring occasionally.
STEP 7: Remove from heat. Let sit for about 15 minutes. Serve into bowls, garnish, and enjoy! Makes 6-8 servings.
]]>Ingredients:
Sweet Potato Mash:
6 cups peeled and diced sweet potatoes (about 3 large potatoes)
1/2 cup unsweetened plant milk
1/3 cup Laird Superfood Original Creamer
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 tsp salt
Pecan Topping:
3/4 cup pecans, finely chopped
1/4 cup coconut sugar
1/2 cup oat flour, gluten-free if needed
1/2 tsp cinnamon
2 tbsp melted refined coconut oil or vegan butter
Direction:
STEP 1: Preheat oven to 350F/180C.
STEP 2: Steam or boil the diced sweet potato until tender when pierced with a fork. Remove and cool for 10 minutes.
STEP 3: Place the cooled sweet potato in a large mixing bowl and add the plant milk, creamer, cinnamon, nutmeg, vanilla and sea salt. Mash until very smooth. Transfer to a 2-quart casserole dish and set aside.
STEP 4: In another bowl, combine the chopped pecans, coconut sugar, oat flour, cinnamon and coconut oil. Stir until you get a crumble.
STEP 5: Sprinkle the pecan topping evenly on top of the sweet potato mash and bake for 18-22 minutes, until browned. Remove from heat and cool for 10 minutes before serving.
]]>Ingredients:
2 vegan egg replacements
1/2 cup Vegan butter (room temp)
1/2 cup Maple Sugar
1/4 cup Laird Superfood Creamer
1.5 cup All Purpose Gluten Free flour
1 tsp. Baking Powder
1 tsp. Salt
1/2 cup Vegan White Chocolate Chips
1/2 cup Craisins
Direction:
STEP 1: Preheat oven to 350°F.
STEP 2: Mix vegan egg replacements, vegan butter, maple sugar, and Laird Superfood Creamer in a bowl together, until creamy.
STEP 3: Add flour, baking powder, and salt and stir until just combined.
STEP 4: Add in the chocolate chips and craisins and mix just until combined.
STEP 5: Scoop into large balls (you'll want to use about 2-3 Tbs of dough per ball, you can eye-ball this), and then gently flatten and shape and transfer to a lined baking sheet.
STEP 6: Bake for 20-25 mins.
STEP 7: Enjoy (we highly recommend trying them while they are still warm from the oven)!
]]>Ingredients
For the Avocado Dressing
1 medium-sized Hass avocado
2 tbsp lemon or lime juice
2 tbsp Laird Superfood Unsweetened Creamer
1 tbsp extra virgin olive oil
1/2 garlic clove
1/2-2/3 cup water, to desired thickness
Himalayan salt, to taste
Black pepper, to taste
For the Salad
2 cups leafy greens, such as spinach, mache lettuce and/or butter lettuce
1 cup halved cherry tomatoes
1 cup diced yellow pepper
1 cup chopped cucumber
1 cup chopped red cabbage
1/2 cup thinly sliced radish
1/2 cup cilantro
1/2 tbsp lemon juice
Directions:
Step 1: Combine all the dressing ingredients in a blender and blend until very smooth, about 1-2 minutes on high speed.
Step 2: Place all the salad ingredients in a large bowl and toss until evenly mixed. Divide between serving bowls and top with dressing. Serve immediately. Enjoy!
Ingredients:
Directions:
Step 1: Preheat the oven to 425°. In a small bowl, combine the oil, cumin, Laird Superfood Turmeric Creamer, crushed red pepper and 1/2 teaspoon of salt.
Step 2: On two large baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender.
Step 3: Meanwhile, bake the pine nuts in a pie pan for about 1 minute until toasted.
Step 4: Transfer the cauliflower to a serving bowl and sprinkle with the pine nuts, cilantro, and mint to serve.
]]>