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seed & nut|meg

@seedandnutmeg

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🌿 plant-based, vegan, healthy, gf recipes
🥑 when life gives you avocados, make avocado toast
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This combo hits hard! Take 5 Bars by @seedandnutmeg are the ultimate treat for National Chocolate Caramel Day. INGREDIENTS: Base: - 1/2 cup oat flour - 1/2 cup almond flour - 3 tbsp coconut oil - 3 tbsp liquid sweetener - 1 tsp vanilla PB Layer: - 1/4 cup peanut butter - 2 tbsp date syrup Caramel: - 4 caramels - 1/2 tbsp coconut oil Chocolate Layer: - melt 1/4 cup of chocolate chips - 1 tbsp coconut oil Other: - chopped peanuts -crushed gluten-free FitJoy pretzels INSTRUCTIONS: Simply mix base ingredients and pat down in a dish. Freeze. Then mix your peanut butter with your date syrup, pour on top, sprinkle on crushed peanuts and gluten-free pretzels. Place back in freezer. Melt caramels with coconut oil, then spoon on top. Finally, melt chocolate chips with coconut oil, pour over other layers, and top with sea salt. #easyrecipes #takefivebars #fitjoy #pretzels #nationalchocolatecaramelday by @seedandnutmeg
vegan lemon blueberry cheesecake cups 🍋🫐 a little bit tangy, a little sour, a little sweet, and a little nutty make for the perfect little treat, and that’s why you definitely need to try these lemon blueberry cheesecake cups! ingredients: base: • 1/4 cup nuts (I used a cashew almond mix!) • 1/4 cup pitted medjool dates • 1/4 tsp sea salt filling: • 1 container coconut yogurt (or other dairy-free yogurt that’s on the thicker side) • 1 tbsp cornstarch • 2 tsp lemon juice • 1 tsp maple syrup • dried blueberries soak your dates in hot water until soft, then combine in a food processor with your mixed nuts. a paste-like consistency is what you’re going for. combine your filling ingredients in a bowl and fold together. place muffin liners into a muffin tin, then take a spoonful of your crust mixture and pat it down to line the bottom. place a spoonful of your filling on top. repeat until you’ve used your mixtures up, then refrigerate to set. enjoy! 🌱 by @seedandnutmeg
the ultimate fudgiest black bean brownies ever | vegan & gluten-free this is the ONLY black bean recipe you need! the texture and richness of these brownies is absolutely unmatched. with a fiber-rich black bean base (no, you can’t taste them!) and sweetened with dates, these brownies double as both a dessert and a nutritious indulgence at once. my nails have also been looking a little rough, so stay tuned for the nail transformation from making the brownies until the end, thanks to @dashingdiva_usa! I was able to do my nails at home while my brownies were cooking with their kit, and now feel brand new! ingredients: • 1 can black beans • 1/2 cup applesauce • 1 cup dates, pitted and soaked • 1/2 cup cacao powder • 2 flax eggs (2 tbsp flax meal with 6 tbsp water) • 1 tsp vanilla extract • 1 tsp baking powder • 1 tbsp apple cider vinegar • 1 tbsp instant coffee • 1/2 tsp sea salt combine your flax and water and set aside to thicken. add the rest of your ingredients except your baking powder and ACV in a food processor or blender, and blend until smooth and creamy. fold in the baking powder, ACV, and flax eggs. pour into a greased or lined baking dish and bake at 350 for 35-40 minutes. allow to completely cool before cutting. enjoy! by @seedandnutmeg
protein cookie dough rice cake | vegan & gf a high-protein, single-serve sweet treat that tastes like dessert? coming right up! with a thick chocolate shell, soft protein cookie dough, and crispy rice cake base, this treat checks off all your boxes. perfect for post-workout or to satisfy the late night munchies. ingredients: • 1 rice cake • 1 scoop vanilla protein powder • 2-3 tbsp nondairy yogurt • (optional) 1 tsp maple syrup • 1 tbsp dark chocolate chips • 1/2 tsp coconut oil melt your coconut oil and dark chocolate chips together, microwaving in 15 second intervals and stirring in between until smooth. mix together your protein powder, yogurt, and maple syrup until thick. top your rice cake with your cookie dough, then with your melted chocolate. top with flakey sea salt for an indulgent touch, then freeze until hardened, about 20 minutes. once set, enjoy! 🌱 by @seedandnutmeg
mexican hot chocolate inspired cookies | vegan & gluten-free stay in and cozy up with the perfect cookie to dip into your hot cocoa! sweet and rich with a little kick, these cookies draw on flavors of mexican hot chocolate for a unique take. as always, these are vegan, gluten-free, and use simple wholesome ingredients! ingredients: • 1 cup gluten-free flour • 1/2 cup cocoa powder • 1/2 cup coconut sugar • 1/3 cup melted coconut oil • 1/2 cup almond butter • 1/2 cup non-dairy milk • 1 tsp baking powder • 1/2 tsp cinnamon • 1/8 tsp chili powder • 1/8 tsp nutmeg • mini vegan marshmallows combine your wet ingredients until a paste forms. combine your dry ingredients until incorporated, then add to your wets. stir until a cookie dough consistency is formed. fold in your mini marshmallows and roll into balls. bake at 350 for 9-10 minutes. allow to cool and enjoy! 🌱 by @seedandnutmeg
walnut & puffed amaranth fudge bars | vegan & gf worried about last min holiday shopping? give the gift of homemade this holiday season—it tastes better! these fast, easy, minimal ingredient fudge bars combine the perfect crunchy, smooth, toasty, rich, and sweet elements to make your tastebuds dance, and they’re made with healthy ingredients for a balanced sweet treat. ingredients: • 1/3 cup amaranth (or 1 cup pre-popped) • 1/3 cup chopped walnuts • 1 cup dark chocolate • 1/2 cup almond butter • 1/4 cup coconut oil • pinch of sea salt gently toast your amaranth on medium-high heat in a large skillet, stirring to make sure it doesn’t burn. when mostly popped, remove from heat. melt your dark chocolate, almond butter, and coconut oil together, then stir until combined. add in your puffed amaranth, chopped walnuts, and sea salt. stir to evenly coat. pour your mixture into a parchment-lined dish, then put into the fridge to set. once firm, cut into slices or squares and enjoy! 🌱 by @seedandnutmeg
nut butter cup peanut butter blossom cookies | vegan & gluten-free Santa’s going plant-based! with a nostalgic peanut butter cookie base and a melty, nutty, sweet nut butter cup right on top, these vegan and gluten-free cookies are too good not to dunk in your (almond) milk! 🎄 I made this childhood classic vegan using @7thheavenchocolate nut butter cups (peanut butter, mixed nut, hazelnut, and caramelized coconut (my fave!) from @goplantx (use my code PXMEAGAN for a discount when you order)! 🎁 Whether you’re leaving them out for the big guy or keeping them for yourself (we listen, and we don’t judge), these cookies are a must-bake for the season ✨ ingredients: • 3/4 cup oat flour • 3/4 cup peanut butter • 1/4 cup coconut sugar • 1 flax egg (1 tbsp flax and 3 tbsp water) • 1/2 tsp vanilla • 1/2 tsp sea salt • 1/2 tsp baking powder • 1/4 tsp baking soda preheat your oven to 350. combine your flax meal with water and set aside to thicken. combine your dry ingredients, then mix in your peanut butter and add your flax egg. your mixture should be thick. roll into large, oversized balls and lightly flatten. place one peanut butter cup (or another flavor nut butter cup) into the center, and bake for 7-8 minutes. allow to cool slightly and enjoy! 🌱 which cup are you choosing first? by @seedandnutmeg
DARK CHOCOLATE POMEGRANATE RICE CAKES | vegan & gluten-free I’m all about the afternoon sweet treat, and this combination of crunchy, smooth, rich, sweet, and sour delivers! ingredients: • 5-6 rice cakes (or try chickpeas or lentil cakes for grain-free) • 1/2 cup dark chocolate, chopped • 1 tsp coconut oil • 1/4 cup pomegranate seeds heat your dark chocolate with your coconut oil in a microwave-safe bowl in 20 second intervals until smooth. place rice cakes on a sheet of parchment paper, then spoon your melted dark chocolate over each cake, starting in the center, until the top half is coated. sprinkle over your pomegranate seeds (and a pinch of flakey sea salt, if desired!) and refrigerate until firm. enjoy! 🌱 by @seedandnutmeg
PB&J CRISPY BARS | @seedandnutmeg’s plant-based recipes sweet, salty, and perfectly nostalgic, these healthier fudge-like crispy bars are an elevated take on a simple classic! ingredients: * 3-4 rice cakes * 1/2 cup peanut butter * 1/2 cup coconut oil * 3 tbsp raspberry jam * pinch of sea salt melt your coconut oil with your peanut butter. stir until combined, then brush your rice cakes into small bits. mix well until each piece is evenly covered. spoon half of your mixture into a lined baking dish, then top with a layer of raspberry jam. spoon the rest of your mixture on top, then refrigerate for about an hour. cut into slices and enjoy! 🌱 by @seedandnutmeg
MARBLE BLACK MATCHA TEA BREAD || @seedandnutmeg’s plant-based recipes with swirls of earthy, premium matcha balanced by sweet vanilla and finished with a matcha glaze, a slice of this marble black matcha tea bread is perfect for dipping into your matcha latte on a chilly morning! Wild Orchard’s Ayr Black Matcha is USDA Organic, EU Organic, and Non-GMO, grown without the use of sprays, fertilizers, or chemicals by artisans in the countryside of Korea. you can most definitely taste the quality in each sip. ingredients: * 1 1/4 cup gluten-free flour * 3/4 cup coconut sugar * 3/4 cup almond milk * 1/4 cup olive oil * 1 tbsp @wildorchardteas matcha * 1 tbsp vanilla * 1 tsp ACV * 1/2 tsp baking powder combine your ACV and almond milk, set aside. whisk together your dry ingredients until well mixed. combine with your almond milk mixture. prepare your watch by whisking with a splash of hot (not boiling water). separate your bread mixture into two bowls, then knead your matcha into half of the mix. fold together, then place in a baking pan. bake at 400 degrees for 30-40 minutes. once cooled, top with a simple glaze of 1/4 cup powdered sweetener, 1 tbsp almond milk, and 1 tsp of matcha. slice and enjoy! 🌱 by @seedandnutmeg
SINGLE-SERVE VEGAN FUNFETTI PROTEIN CAKE || @seedandnutmeg’s plant-based recipes cake is always the mood. you deserve to celebrate yourself every day, and there’s no better way than a (healthier) cake for one, packed with protein, no dairy, no eggs, no gluten, and wholesome ingredients with festive rainbow sprinkles and a vanilla protein icing! ingredients: • 2 tbsp refined coconut oil (@wildlyorganicco) • 3 tbsp monk fruit • 1 tsp vanilla extract • 2 tbsp almond milk • 1 tsp apple cider vinegar • 3 tbsp oat flour • 2 tbsp vanilla vegan protein powder (@earthchimp) • 1/2 tsp baking powder • pinch of sea salt • natural rainbow sprinkles combine your almond milk and apple cider vinegar, set aside. mix together your dry ingredients, then add in your wets. stir until no clumps are formed. bake at 350 for 20-22 min. for the optional icing, mix together 2 tbsp protein powder, 1 tsp maple syrup, and 2 tbsp almond milk. spread over your cooled cake. cool and enjoy! 🌱 by @seedandnutmeg
VEGAN MAPLE BROWN SUGAR BANANA BREAD PROTEIN BALLS | @seedandnutmeg’s recipes 🌱 cozy flavors, bite-sized bliss 🍁these fall-flavored protein balls taste like a warm hug and are packed with plant-powered goodnes. think cozy latte meets your favorite coffee shop bakery treat! these are also so easy to whip up — simply use a packet of oatmeal to bypass measuring your ingredients! they’re great for a meal-prepped breakfast to take on the go, post-workout snack, or anytime healthy sweet treat! ingredients: • 1 overripe banana • 1 packet maple brown sugar oatmeal • 2 scoops vanilla protein powder • 2 tbsp almond butter • 1 tsp cinnamon • 2 tbsp melted coconut butter (for the glaze) simply combine your ingredients and blend until combined but chunky. it should be thick! roll into balls and refrigerate. melt your coconut butter (not oil) and drizzle over the top if desired. pop back into the fridge to firm up, and enjoy! 🌱 by @seedandnutmeg

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