plant-based – ORGANIZED CHAOS

1 1/2 cups of coconut milk (or almond)
1 1/4 cup of gluten-free flour
1/4 tsp of baking soda
1 1/2 teaspoons of baking powder
1 tablespoon of melted coconut oil
2 tsp matcha green tea powder
1 dash of agave

Blend or stir well with whisk
Preheat waffle iron
Cook in waffle iron as instructed
(Forms rather fluffy, if you prefer crispy: I toast mine on top of stove [high heat] for about 30 second each side after its finished cooking on the waffle iron.)

Top with fresh berries, coconut shreds, slivered almonds, agave or maple syrup. Enjoy.

Recipes makes about 3 waffle depending on iron size.
Since I typically make for myself, I prepare all the batter;they freeze well and can toast at later time.

Sometimes I just need a quick treat after dinner (or in the middle of the day.) Yesterday I was strolling down the cereal aisle at Trader Joe’s and stopped on a box of Rice Crispy’s. This immediately brought me back to rec. soccer, when we were rewarded with snacks after every game. I can’t even remember the last time I had a rice crispy treat, but it was most definitely store bought and individually wrapped in that shiny blue package.

Now that I’m a little older and a little wiser, I realized I could quickly whip up a healthier version to indulge on. This is probably the quickest dessert I’ve made. It’s vegan, takes about 15 minutes from start to finish and you can make them with as few as 3 ingredients!

rice.crispy 3 cups of rice crispy cereal
5 oz Dandies Marshmallows
1 heaping scoop of Earth Balance

Topping:
4 oz non-dairy chocolate chips
1 tsp coconut oil
Sprinkles, as many as your heart desires

To jazz it up and make extra special I topped with my favorites: chocolate and sprinkles

Melt the chocolate chips with coconut oil, stir together until smooth. Drizzle on top of entire rice crispy. Top with your favorite colorful sprinkles.

Set in refrigerator about 15 minutes to harden. Then remove, slice, and share!

Tag: plant-based

Matcha Green Waffle

Fun Vegan Rice Crispy