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Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...
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Instant Pot Mac and Cheese

I finally broke down and bought an Instant Pot. I picked it up for half price on Amazon.

 Even if you factor in the time it takes the device to come to pressure and then release the pressure after cooking, you will still end up saving time on many different recipes.

 Here’s a recipe for mac and cheese that is almost too easy. The original recipe says not to use pre-grated cheese but it worked for me so...



Instant Pot Macaroni and Cheese
Adapted from Little spice Jar 
Makes 6 Servings

 Ingredients
  • 1 pound uncooked elbow macaroni
  • 4 cups water
  • 4 tablespoons butter
  • ¾ teaspoon salt
  • ½ black pepper
  • 3 cups shredded cheese (I used a blend of mozzarella, cheddar and Swiss - I have also made it with smoked cheddar which I grated myself)
  • 1 1/4 cup milk of choice
Directions
  1. Place the macaroni, water, butter, salt, and pepper into the instant pot. Stir to combine.
  2. Place the cover on. My knob doesn’t need to be set to sealing but some models do. Be sure to seal yours.
  3. Set to manual high pressure for 4 minutes followed by 4 minutes of natural release.  Now release the rest of the pressure manually. I always experience some sputtering so keep your hands away from the vent.
  4. Open the lid and stir in the milk followed by the cheese.
  5. This can be reheated but I liked it better straight out of the pot!
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