Ingredients

• 1 tablespoon ground flaxseeds
• 1/2 cup oat flour or whole wheat flour (or a mix of both)
• 2 tablespoons rolled oats
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup plant-based milk
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vanilla
• Fruit (examples):
  • 2 apples (cored), sliced into 0.5 to 1 cm slices (fairly thin)
  • 2 bananas sliced into rounds about 0.5 cm thick
  • Raspberries, blueberries, frozen strawberries
  • Also great with chocolate chips ;-)

Preparation

• In a bowl, mix the ground flaxseeds, flour, rolled oats, baking powder, and cinnamon.
• Add the plant-based milk, vinegar, and vanilla until you get a thick batter.
• If the batter is too thick, add a little water: it should coat the fruit while staying sticky enough (much thicker than crêpe batter, and a bit stickier than pancake batter).
• Heat a pan to 4-5 (medium-high).
• Dip the fruit into the batter and coat each piece well (top and bottom).
• Remove excess batter with a fork.
• Place the coated fruit in the pan.
• Cook for 1 minute per side (until nicely golden).
• Flip.

Note: in a medium pan, you can cook 4-5 apple pieces at a time and 10-15 banana pieces.

Ingredients

• 1 can of coconut milk, separated:
  • sauce: 1 cup (250 ml)
  • cake: 2/3 cup (140 ml)

Sauce

• 1 cup maple syrup
• 1 cup brown sugar
• 1 cup coconut milk

Cake

• 1.5 cups flour
• 2 teaspoons baking powder
• 1/4 cup vegetable oil
• 1/3 cup sugar
• 2/3 cup coconut milk
• 1 teaspoon wine vinegar
• 1 teaspoon vanilla
• 3/4 cup plant-based milk (almond recommended)

Preparation

• Preheat the oven to 180 Celsius
• Sauce:
  • Combine all ingredients
  • Bring to a boil
  • Pour into a square baking pan (approximately 20 cm / 20 cm)
• Cake:
  • In a bowl:
    • Mix the flour and baking powder
  • In another large bowl:
    • Whisk the vegetable oil, sugar, coconut milk until you get a smooth and creamy mixture
    • Add the vinegar
    • Add the vanilla
    • Alternately fold in:
      • Flour / baking powder mixture
      • Plant-based milk
• Before baking:
  • In the pan with the syrup, spread the batter with a spatula.
• Baking: approximately 40 minutes
  • Check that the center of the pudding is cooked with a sharp knife
  • Stop baking when the center is fully cooked