granadatheater

[granadatheater]

For a healthy snack at school, these vegan energy bites are great. They are full of healthy things like oats, almond butter, flaxseeds, and coconut that will give you energy and nutrition to get you through the day. They're also sweetened with maple syrup and studded with vegan chocolate chips, making them a tasty treat!

Ingredients: 1 cup rolled oats. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup ground flaxseeds. 1/4 cup shredded coconut. 1/4 cup vegan chocolate chips. 1 tsp vanilla extract.

Instructions: Put rolled oats, almond butter, maple syrup, ground flaxseeds, shredded coconut, vegan chocolate chips, and vanilla extract in a bowl. Mix until everything is well mixed and the mixture stays together. Make little balls out of the mixture that are about an inch across. Put the energy bites on a baking sheet that has parchment paper on it. Put it in the fridge for at least 30 minutes to make it firm. The energy bites can be kept in the fridge for up to a week in an airtight container after they have been chilled.

Prep Time: 15 minutes

Cook Time: 0 minutes

Abby

[granadatheater]

Enjoy the rich and creamy goodness of clotted cream ice cream. A smooth clotted cream, sugar, and a hint of vanilla flavor come together perfectly in this fancy dessert.

Ingredients: 2 cups clotted cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: In a mixing bowl, whisk together clotted cream, whole milk, sugar, and vanilla extract until well combined. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a creamy consistency. Transfer the churned ice cream into a container and freeze for at least 4 hours or until firm. Scoop and serve chilled.

Prep Time: 15 minutes

Cook Time: 30 minutes

Shannon D

[granadatheater]

A refreshing and flavorful couscous salad with a Mediterranean twist. This Salade de Couscous is perfect for a light and healthy meal.

Ingredients: 1 cup couscous. 1 1/4 cups boiling water. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red bell pepper, diced. 1/2 yellow bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/2 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced.

Instructions: Put the couscous in a bowl that can handle heat. Cover and let the couscous sit for 5 minutes while the water boils. Use a fork to fluff up the couscous and separate the grains. Get a small bowl and mix the olive oil, lemon juice, cumin, salt, and black pepper with a whisk. Coarsely chop the cucumber, red and yellow bell peppers, red onion, parsley, and mint and put them in a large salad bowl. Pour the dressing over the salad and mix it all together. Add the crumbled feta cheese and sliced Kalamata olives slowly. Put it in the fridge for at least 30 minutes to let the flavors mix. Serve cold, and if you want, add more mint leaves to the top.

Prep Time: 15 minutes

Cook Time: 5 minutes

Harold Fisher

[granadatheater]

A refreshing vegan twist on the classic gin and tonic, perfect for any occasion. The combination of botanical flavors from the gin, the effervescence of tonic water, and the tartness of lime creates a delightful and invigorating drink.

Ingredients: 1.5 oz vegan gin. 4 oz tonic water. 1 lime wedge. Ice cubes.

Instructions: Fill a highball glass with ice cubes. Pour vegan gin over the ice. Top up with tonic water. Squeeze the lime wedge into the glass. Stir gently to combine. Garnish with a lime slice or wedge if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

Gerard W

[granadatheater]

With these chewy spice cookies, you can enjoy the warmth of spices. The centers are perfectly soft, with a hint of cinnamon, ginger, nutmeg, and cloves.

Ingredients: 1 cup butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 teaspoon salt. 2 cups old-fashioned oats. 1 cup raisins or chopped nuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Spread the butter, brown sugar, and white sugar out in a large bowl. Mix them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Put the flour, baking soda, ginger, nutmeg, cloves, and salt in a different bowl and mix them together with a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the nuts or raisins and mix them in. Round tablespoons of dough should be dropped onto baking sheets that have not been greased, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty, chewy spice cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Elle Decker

[granadatheater]

Indulge in the decadence of a Brioche Chocolate Chunk Bread Pudding Parfait, a delightful combination of rich brioche bread, luscious chocolate chunks, and creamy whipped cream. This dessert is a perfect blend of textures and flavors, making it an irresistible treat for any occasion.

Ingredients: 4 cups brioche bread, cubed. 1 cup chocolate chunks. 4 large eggs. 1 cup whole milk. 1 cup heavy cream. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt. Whipped cream for topping. Additional chocolate chunks for garnish.

Instructions: Preheat the oven to 350F 175C. In a large bowl, combine brioche cubes and chocolate chunks. In another bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and a pinch of salt. Pour the egg mixture over the brioche and chocolate, ensuring all pieces are well coated. Let it sit for 15-20 minutes to allow the bread to absorb the liquid. Transfer the mixture to a greased baking dish and bake for 40-45 minutes or until the top is golden and the center is set. Remove from the oven and let it cool slightly before assembling the parfait. In serving glasses, layer the bread pudding with whipped cream, repeating until the glass is filled. Top the parfait with additional chocolate chunks for garnish. Serve warm and enjoy!

Prep Time: 30 minutes

Cook Time: 45 minutes

Ivy

[granadatheater]

Bananas that are ripe, almond flour, and coconut flour are mixed together to make fluffy pancakes that taste great and are studded with juicy blueberries. These pancakes are gluten-free, vegan, and paleo-friendly, so they can be eaten by people with a wide range of dietary needs.

Ingredients: 2 ripe bananas. 1 cup almond flour. 1/2 cup coconut flour. 1/2 cup almond milk. 1/2 cup blueberries. 1 tsp cinnamon. 1 tbsp maple syrup optional. 1 tsp vanilla extract. 1 tsp baking powder. Pinch of salt.

Instructions: In a mixing bowl, mash the bananas until smooth. Add almond flour, coconut flour, almond milk, cinnamon, maple syrup if using, vanilla extract, baking powder, and salt to the mashed bananas. Mix until well combined. Gently fold in the blueberries into the pancake batter. Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter. Serve warm with additional blueberries and maple syrup if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ralph Bishop

[granadatheater]

These omelets in muffin tins are easy to make and taste great for breakfast. You can make them ahead of time and eat them for breakfast on the go. Add your favorite ingredients to make them your own!

Ingredients: 6 large eggs. 1/4 cup milk. Salt and pepper to taste. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup diced cooked ham. 1/2 cup shredded cheddar cheese. Cooking spray.

Instructions: Preheat your oven to 350F 175C and grease a muffin tin with cooking spray. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Evenly distribute the diced bell peppers, onions, tomatoes, ham, and shredded cheddar cheese into the greased muffin tin cups. Pour the egg mixture over the ingredients in each muffin tin cup, filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the omelet cups are set and slightly golden on top. Remove from the oven and let them cool for a few minutes before carefully removing the omelet cups from the muffin tin. Serve the Muffin Tin Omelets warm, garnished with additional cheese or your favorite toppings if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Violet P

[granadatheater]

Enjoy the simplicity and elegance of these buttery, crunchy homemade cookies. They are a delightful treat for any occasion and are made with basic pantry ingredients.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Mix in the vanilla extract until it's all well mixed in. Mix the flour and salt into the butter mixture little by little until a dough forms. Add the nuts to the dough and fold them in. Make little balls out of the dough and put them on the baking sheet that has been ready. Make each ball a little flatter with your hand or a fork. Take the cookies out of the oven and heat it up. Bake them for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. When these cookies are cool, pair them with milk or your favorite drink. They are buttery and crunchy.

Prep Time: 15 minutes

Cook Time: 10-12

Bobbi