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Sweet Potato Pancakes with Salted Caramel Sauce, Caramelized Pears & Cacao Nibs

- plant based, vegan, gluten free -

Sweet Potato Pancakes Recipe:
1 cooked sweet potato, skinned
1 cup coconut milk 
1 tbs coconut oil, melted
2 flax eggs (2 tbs of flax meal + 10 tbs water in fridge for 10 minutes)
3/4 cup tapioca flour
3 tbs coconut flour

Mix flours in medium bowl.  Mix milk, flax eggs, and oil in bowl then add to flour.  Add sweet potato then use hand mixer to blend well.  

Oil a non-stick frying, heat to medium-low heat and pour batter into pan.  Cook for about 3 minutes or until lightly browned before flipping to other side.

Salted Caramel Sauce Recipe:
1 cup maple syrup
1 cup almond butter
1/2 cup coconut oil
2 tbs vanilla extract 
3/4 tsp Himalayan sea salt

Mix all ingredients in a food processor until well blended.  My guess is that you will eat it all and have no leftovers.  In the event that you have self-control, you can store it in the refrigerator, but keep in mind that it will thicken in the fridge so each time you want to use some you may want to set some out to warm to room temperature or heat some up on the stove each time you use it.

Sweet Potato Pancakes with Salted Caramel Sauce, Caramelized Pears & Cacao Nibs

- plant based, vegan, gluten free -

Sweet Potato Pancakes Recipe:
1 cooked sweet potato, skinned
1 cup coconut milk
1 tbs coconut oil, melted
2 flax eggs (2 tbs of flax meal + 10 tbs water in fridge for 10 minutes)
3/4 cup tapioca flour
3 tbs coconut flour

Mix flours in medium bowl. Mix milk, flax eggs, and oil in bowl then add to flour. Add sweet potato then use hand mixer to blend well.

Oil a non-stick frying, heat to medium-low heat and pour batter into pan. Cook for about 3 minutes or until lightly browned before flipping to other side.

Salted Caramel Sauce Recipe:
1 cup maple syrup
1 cup almond butter
1/2 cup coconut oil
2 tbs vanilla extract
3/4 tsp Himalayan sea salt

Mix all ingredients in a food processor until well blended. My guess is that you will eat it all and have no leftovers. In the event that you have self-control, you can store it in the refrigerator, but keep in mind that it will thicken in the fridge so each time you want to use some you may want to set some out to warm to room temperature or heat some up on the stove each time you use it.

Vegan, Gluten Free Crepes with Homemade Chocolate Sauce

- plant based, vegan, gluten free -

Crepe Recipe:
1/3 cup sweet sorghum flour
2 tbs potato flour (or potato starch, corn starch or other substitute)
1 cup coconut milk (or other milk substitute)
Pinch of Himalayan sea salt
Coconut oil for pan

Mix flours and salt together.  Add milk and mix well.  Grease frying pan with coconut oil.  Heat pan on medium-low heat and pour some batter into pan (try it to make them to large in diameter or they will be difficult to flip).  Each side will need to cook for a few minutes, so be patient!

Chocolate Syrup Recipe:
3/4 cup water
1/2 cup maple syrup
1 cup cocoa powder 
1 tbsp chocolate extract (or vanilla)

Bring water and maple syrup almost to a boil.  Turn down heat, add cocoa and whisk until well combined.  Turn off heat and stir in extract.  Can be kept in the refrigerator for a few weeks.

Vegan, Gluten Free Crepes with Homemade Chocolate Sauce

- plant based, vegan, gluten free -

Crepe Recipe:
1/3 cup sweet sorghum flour
2 tbs potato flour (or potato starch, corn starch or other substitute)
1 cup coconut milk (or other milk substitute)
Pinch of Himalayan sea salt
Coconut oil for pan

Mix flours and salt together. Add milk and mix well. Grease frying pan with coconut oil. Heat pan on medium-low heat and pour some batter into pan (try it to make them to large in diameter or they will be difficult to flip). Each side will need to cook for a few minutes, so be patient!

Chocolate Syrup Recipe:
3/4 cup water
1/2 cup maple syrup
1 cup cocoa powder
1 tbsp chocolate extract (or vanilla)

Bring water and maple syrup almost to a boil. Turn down heat, add cocoa and whisk until well combined. Turn off heat and stir in extract. Can be kept in the refrigerator for a few weeks.

Zucchini Noodles with Avocado Pesto, Fresh Figs & Vegan Parmesan Cheese
- plant-based, vegan, paleo friendly -

Avocado Pesto Recipe
Toss the following in a blender or processor & blend until smooth:
1 avocado
1/2 cup fresh basil leaves
2-3 cloves of garlic
Few squeezes of lemon

Vegan Parmesan Cheese:
Blend 1/2 cup raw cashews with 1/4 cup nutritional yeast until fine crumbles form.

Zucchini Noodles with Avocado Pesto, Fresh Figs & Vegan Parmesan Cheese
- plant-based, vegan, paleo friendly -

Avocado Pesto Recipe
Toss the following in a blender or processor & blend until smooth:
1 avocado
1/2 cup fresh basil leaves
2-3 cloves of garlic
Few squeezes of lemon

Vegan Parmesan Cheese:
Blend 1/2 cup raw cashews with 1/4 cup nutritional yeast until fine crumbles form.

Vanilla Honeysuckle Baked Donuts with Cinnamon Sugar
- vegan, gluten free, plant based -

 The recipe for the honeysuckle simple syrup can be found in my previous post, or you could substitute with maple syrup. Coconut flour is high in fiber and low in carbs compared to other flours, so I like to use part coconut flour for this recipe, but it makes the texture less donut-y so it depends on your personal taste.  

1 cup all purpose gluten free flour (or 1/2 cup and 1/2 cup coconut flour)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon honeysuckle simple syrup
3/4 cup unsweetened coconut milk (or other non-dairy milk)
1/2 teaspoon apple cider vinegar
1/4 teaspoon liquid stevia

Preheat oven to 350.  Mix wet ingredients.  In separate bowl mix dry ingredients.  Add wet to dry, mix well.  Spray mini donut pan and spoon mixture in donut molds.  Bake for 10 minutes.  Remove from oven, let cool or a few minutes and then place cooling rack on top of pan then flip to get the donuts on the cooling rack easily.  Mix 1/2 cup of coconut palm sugar (or sugar of your choice) and one tablespoon of cinnamon.  Dip donuts in cinnamon-sugar to coat.

Vanilla Honeysuckle Baked Donuts with Cinnamon Sugar
- vegan, gluten free, plant based -

The recipe for the honeysuckle simple syrup can be found in my previous post, or you could substitute with maple syrup. Coconut flour is high in fiber and low in carbs compared to other flours, so I like to use part coconut flour for this recipe, but it makes the texture less donut-y so it depends on your personal taste.

1 cup all purpose gluten free flour (or 1/2 cup and 1/2 cup coconut flour) 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon honeysuckle simple syrup 3/4 cup unsweetened coconut milk (or other non-dairy milk) 1/2 teaspoon apple cider vinegar 1/4 teaspoon liquid stevia

Preheat oven to 350. Mix wet ingredients. In separate bowl mix dry ingredients. Add wet to dry, mix well. Spray mini donut pan and spoon mixture in donut molds. Bake for 10 minutes. Remove from oven, let cool or a few minutes and then place cooling rack on top of pan then flip to get the donuts on the cooling rack easily. Mix 1/2 cup of coconut palm sugar (or sugar of your choice) and one tablespoon of cinnamon. Dip donuts in cinnamon-sugar to coat.

Honeysuckle Infused Simple Syrup

Collect up to two cups of honeysuckles an place in a jar.  

Boil one cup of water.  Add one cup of sugar (I used Stevia) and stir until dissolved.  Pour over honeysuckles in jar.  Place lid on jar and let steep until it has cooled.  Drain, and store syrup in fridge.

Add it to mojitos mad other cocktails, iced tea, lemonade and baked goods.

Honeysuckle Infused Simple Syrup

Collect up to two cups of honeysuckles an place in a jar.

Boil one cup of water. Add one cup of sugar (I used Stevia) and stir until dissolved. Pour over honeysuckles in jar. Place lid on jar and let steep until it has cooled. Drain, and store syrup in fridge.

Add it to mojitos mad other cocktails, iced tea, lemonade and baked goods.

watermelon, jicama & fresh mint salad - so refreshing!

watermelon, jicama & fresh mint salad - so refreshing!