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Ultra fudgy tahini & espresso brownies w/ salted caramel by @legallyplantbased 🍫 flourless, gluten-free, refined sugar-free, chewy edges and fudgy center😋 you have to try these!🙏🏼💗⁣⁣

200 ml pourable tahini⁣⁣
50 ml pure date syrup⁣⁣
2 tbsp ground chia seeds⁣⁣
6 tbsp water⁣⁣
60 g coconut sugar⁣⁣
1 tbsp brewed decaf espresso⁣⁣
1/2 tsp baking soda⁣⁣
20 g raw cacao powder⁣⁣
1/4 tsp salt⁣⁣
40 g vegan chocolate chips⁣⁣
salted caramel⁣⁣
50 ml pure date syrup⁣⁣
2 tbsp tahini⁣⁣
2 tbsp vegan butter⁣⁣
salt to taste⁣⁣
roughly chopped marcona almonds⁣⁣
- mix chia and water in a small bowl and let sit until thickened, ~10 minutes.⁣⁣
- in a large bowl, combine chia mixture, tahini, date syrup, coconut sugar and espresso in to a smooth batter.⁣⁣
- fold in baking soda, cacao powder, and salt, then add chocolate chips. the batter will be thick.⁣⁣
- pour batter into a lined loaf pan (4.5x10” / 11x25cm) and bake for 22-25 minutes at 350°f / 175°c. let cool in pan for ~15 minutes, then for another 30 minutes on cooling rack. refrigerate 30 minutes before serving for extra fudgyness.⁣⁣
- combine all ingredients for the caramel in a pan, bring to medium heat, stir constantly until well-combined, 2-3 minutes. let cool and thicken then spread on top of brownie and top with almonds. ⁣⁣

6 hours ago comment 14 star 1,231

Raspberry coconut gf pancakes by @healthyeating_jo 🥞 💕🥥 (vegan) 💕
. (serves 2-4)

1 & 1/4 cups gluten free all purpose plain flour blend*
2 tbsp desiccated coconut
120g frozen raspberry (or apple) purée (or 1 banana sliced)
2 tbsp granulated stevia/erythritol blend (or natural sweetener of choice - maple, coconut sugar)
1 & 1/2 tsp baking powder
1 tbsp coconut oil
1 & 1/4 cups unsweetened coconut milk (or milk of choice)
pinch of salt
1 tsp pure alcohol free vanilla extract
*add 1/4 tsp xanthan gum if desired to gluten free flour, if yours doesn’t have it for added fluffiness
mix dry ingredients in a bowl
mix or blend wet ingredients
pour wet into dry and stir until just combined
ladle batter into pan as required
cook over low heat until bubbles form, then flip and cook on other side
*optional - add a tsp of pink pitaya/dragonfruit powder to the mix for extra pinkness

top with sweetened almond or coconut yoghurt, berries and a sprinkle of coconut .

Yesterday comment 39 star 3,460
12 hours ago comment 22 star 1,564

Chocolate, raspberry and chia jam celebration cake by @panaceas_pantry!! 🍫🍰
ingredients (almond brownie base). 3/4 cup almonds (activated)
1/4 cup shredded coconut
1 tbsp cacao/cocoa powder
pinch salt
6 medjool dates, pitted
1 tbsp roast almond butter

1. add first 4 ingredients to a high-speed food processor and pulse until small crumbs form.
2. add dates and almond butter and pulse. add an extra date if the mix isn’t sticky enough. press base into a lined 7 or 8 inch springform cakepan.
chocolate layer

1 1/2 cups raw cashews, soaked 4 hrs then drained
2 tbsp cacao powder
1 tsp vanilla extract
1/2 cup coconut milk
1/3 cup pure maple syrup
30g cacao powder, melted*
1 tbsp coconut oil, melted*

1. add all ingredients to a high speed blender and blender until silky smooth. pour over base and set in freezer for 30 mins.

raspberry chia jam
1 cup raspberries
1 tsp chia seeds
1 tsp pure maple syrup
splash water

1. add all ingredients to a saucepan and cook over low heat for approx 10 mins, stirring throughout. allow to cool for 10 mins, then spread over chocolate layer. set in freezer while you make the next layer.

raspberry layer
1 cup raw cashews, soaked 4 hours then drained
3/4 cup raspberries
1/2 cup coconut milk
1/4 cup pure maple syrup
30 grams coconut butter, melted*
2 tbsp coconut oil, melted*
squeeze lemon juice

1. add all ingredients to a high speed blender and blender until silky smooth. pour over chia layer and set in the freezer overnight. allow to thaw in the fridge the next day, and top with fresh fruit before serving. *to melt coconut oil and cacao butter, set in a heat proof bowl over simmering water. once melted, remove from heat and allow to cool before blending with remaining ingredients.

2 days ago comment 46 star 3,275

Have you tried my herby potato salad?! 🙋🏻‍♀️🌿👌🏻❤️ it’s perfect for all those bbqs, picnics, potlucks this summer - or to just enjoy at home. 🥰 perfectly boiled potatoes, tossed in fresh herbs 🌿 and a garlicky lemon vinaigrette.🍋so good - and easy to make. 😌❤️
recipe (link in bio): https://realandvibrant.com/italian-potato-salad/
#howisummer #imsomartha #realandvibrant #eeeeeats #feedfeed #thekitchn #healthyfoodie #goodeats #wholefoods #f52grams #whatsonmyplate #easyrecipes #thatsdarling #heresmyfood #tastingtable #potatosalad #getinmybelly #eatrealfood #summersalads

Yesterday comment 31 star 1,042

Saying hello to this cold coconut spicy ramen! mixed with a creamy + spicy base and topped with a soft boiled egg, loads of green onions, cucumbers, seaweed and grilled crimini mushrooms in @kpopfoods honey glaze - all mixed together when ready to eat. the creamy cold coconut sauce is made with goodies like soy sauce, sesame oil and an x*x sauce from @kpopfoods , chili oil and coconut milk. kinda obsessed. #llindseyeats #ramen #summer #spicy

8 hours ago comment 24 star 572
Yesterday comment 90 star 3,723

Have you ever tried a gozleme before? these flatbreads are made 100% from scratch and filled with ground meat, feta cheese, and loads of spices and herbs. click the link in my bio to get the recipe!

17 hours ago comment 53 star 2,815

Best thing about summer? eating as much ice cream as humanly possible 🍦 get the recipe by clicking our link in bio

20 hours ago comment 18 star 1,612