• 31st October
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  • 19th October
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  • 10th October
  • 10
  • 5th October
  • 05

reblogged from ronjasuperforlife:

Who cares about champions league finals anyways?!?!

Time for the The Ultimate Homemade Oreo cookie-Almond Milk-Frozen Vanilla Yoghurt-Banana Shake :)


Almond milk:

  • soak almonds in water for 6 hrs,drain, add water & vanilla then blend,strain
  • I used the almond leftovers inside the strainer for some yummy almond butter by adding cinnamon, apple sweetener, cocoa powder & blending it again for 10 minutes


  • frozen banana
  • frozen alpro vanilla yoghurt
  • almond milk
  • oreos


Someone please make this for me.

  • 30th September
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  • 28th September
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  • 30th August
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  • 22nd August
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  • 14th August
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  • 11th August
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  • 7th August
  • 07
  • 31st July
  • 31
  • 30th July
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  • 29th July
  • 29

reblogged from janedougheatsvegan:

Vegan Gluten Free Green Tea Ice Cream Cookie Sandwiches
A 3-in-one post on how to churn your own ice cream, bake cookies, and assemble cookie sandwiches!

Ice cream is one of my all time favorite things to make. It’s inexpensive and easy to make. Aside from that, there’s just nothing like fresh, homemade ice cream. This green tea ice cream is refreshing and makes for the perfect ending to a good meal.

Green Tea Ice Cream

  • 2-13.5 oz cans full fat coconut milk
  • 1/2 cup loose green tea leaves
  • 1/2 cup organic cane sugar
  • 1 tsp vanilla extract
  • pinch of salt

In a medium saucepan, bring coconut milk and green tea leaves to a bowl. Remove from heat, whisk the mixture, put a lid on the saucepan, and allow to steep for 10 minutes. After 10 minutes, strain the mixture through a fine mesh strainer into a medium-sized bowl. Be sure to press the leaves down to extract as much liquid as possible. Don’t be concerned if some tea leaves get through the strainer. Add in the rest of the ingredients and blend together with a stick blender (or pour all ingredients into a stationary blender). Refrigerate the mixture for at least 3 hours. 

After the mixture has chilled, run your ice cream maker on stir and begin to pour slowly but steadily. I find it easier to pour if you transfer the mixture into a vessel with a spout on it. Churn the ice cream for 15-20 minutes until very thick. You can enjoy it as is or store in a plastic container in the freezer until it firms up a bit more.

Chocolate Chip Cookies

  • 1/2 cup vegan margarine, softened
  • 1/4 cup organic cane sugar
  • 1/4 cup organic brown sugar
  • 1/2 tsp corn starch whisked together with 1/2 tsp vanilla extract and 1 T non dairy milk
  • 1 cup brown rice flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup chocolate chips (try Enjoy Life brand)

Preheat your oven to 325 and lightly grease a baking sheet with nonstick spray.

In the bowl of a stand mixer, cream together margarine and sugars until fluffy. Add in cornstarch mixture and blend. 

In a medium-sized bowl, sift together the dry ingredients and whisk them together. Add the dry ingredients to the butter mixture and mix on low until fully incorporated. Fold in the chocolate chips.

Spoon out cookie batter in tablespoon sized balls and lay out on the baking sheet, allowing about 1/2” of space in between each ball. There’s no need to flatten them. As the butter melts, they will flatten on their own.

Bake for about 12-15 minutes until lightly golden and cookies “give” a little bit when you gently poke your finger in the center. Remove from oven and allow to cool for about 10 minutes before transferring them to a wire rack to cool completely. 

Finally, cookie sandwich time!

Simply take a dollop of your freshly made ice cream and squish it between 2 chocolate chip cookies that have been cooled completely.

Jane Dough

  • 29th July
  • 29