This week on the blog, we're joined by Bianca, the vegan mama behind the Insta account @familyofvegans. Bianca and her husband are the proud parents of a thriving plant-based toddler, Elijah Finch with another newbie due in June. She's passionate about feeding her family nutritious, wholesome, cruelty-free food and creating recipes usual beautiful, nourishing ingredients. And we're excited to share a recipe she's created just for you using our Beetroot + Cacao mylk infusion latte powder.
Chewy Choc-Beetroot and Walnut Cookies are ever so easy to make and absolutely packed with flavour and nutrition. Bianca tells us her 3-year-old absolutely devoured them after he helped make them so they're a great option for families wanting to include their little ones in the kitchen.
To connect with Bianca and see more of her delicious vegan recipes, follow her on Instagram at @familyof vegans.
Chewy Choc-Beetroot and Walnut Cookies
Makes 5 - 10 cookies depending on the size
GF, DF, RSF, Vegan
1 ripe large mashed banana
1/2 cup of Beetroot & Cacao Mylk Infusion Latte Powder
1/2 cup of natural peanut butter (could use other nut butter if desired)
1/2 cup of maple syrup
1/2 cup of chopped walnuts
1 Tbsp of hemp seeds
A pinch of pink salt
Preheat oven to 160 degrees.
Mash the banana in a large mixing bowl and then stir in all the remaining ingredients. The mixture will be very sticky and gooey.
Drop heaped teaspoon sized blobs of the mixture on to a lined baking tray and cook for approximately 15-20 minutes.
Remove from oven and allow to cool on the baking tray for 5-10 minutes before eating. Enjoy!
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