Vegan Cinnamon Roll Pancakes Gluten Free

With these vegan and gluten-free pancakes, you can get the taste of cinnamon rolls in a pancake. Theyre light and tasty, and theyre great for a cozy brunch or breakfast.

Ingredients:

• 1 cup gluten-free flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup non-dairy milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil
• For the cinnamon swirl:
• 1/4 cup coconut sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted coconut oil
• For the glaze:
• 1/2 cup powdered sugar
• 1 tablespoon non-dairy milk
• 1/2 teaspoon vanilla extract

Instructions:

Whisk gluten-free flour, baking powder, and salt together in a bowl

Melt the coconut oil and add the non-dairy milk, maple syrup, and vanilla extract

Mix until its smooth

For the cinnamon swirl, mix the ground cinnamon and coconut sugar together in a different bowl

Warm up a pan that doesnt stick over medium heat

Spread pancake batter out on the pan

Pour the cinnamon swirl mix over the pancake batter

Mix it into the batter with a toothpick

Once the top starts to bubble, flip it over and cook until its golden brown

Powdered sugar, nondairy milk, and vanilla extract should be mixed together until the glaze is smooth

Pour glaze over pancakes that are already cooked before serving

Seafood and Avocado Pasta with Guacamole

The richness of the seafood and the creaminess of the homemade guacamole come together in this tasty and refreshing dish called Seafood and Avocado Pasta with Guacamole. Its the perfect mix of tastes for a quick and filling meal.

Ingredients:

• 8 oz linguine pasta
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1/2 lb crab meat
• 2 ripe avocados, peeled and pitted
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeo pepper, seeded and minced
• 2 cloves garlic, minced
• 2 limes, juiced
• 1/4 cup sour cream
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp coriander
• 1/2 tsp black pepper

Instructions:

Cook the linguine pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium-high heat

Season the shrimp, scallops, and crab meat with cayenne pepper, paprika, cumin, chili powder, coriander, and black pepper

Add the seasoned seafood to the skillet and cook until shrimp turn pink and scallops are opaque, about 2-3 minutes per side

Remove from heat

In a bowl, mash the avocados with a fork until smooth

Stir in red onion, cilantro, jalapeo pepper, garlic, lime juice, and sour cream

Season with salt and pepper to taste

Toss the cooked pasta with the guacamole mixture until well coated

Serve the seafood over the guacamole pasta and garnish with additional cilantro and lime wedges, if desired

Mexican Hot Chocolate Cookies Dash of Texas

These Mexican Hot Chocolate Cookies have a spicy kick to them. These cookies, inspired by traditional Mexican hot chocolate, combine the richness of chocolate with the warmth of cinnamon and a hint of cayenne pepper. Theyre ideal for those who like a little heat in their desserts

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans or walnuts optional
• 1/4 cup granulated sugar for rolling

Instructions:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Add the eggs, one at a time, mixing well after each addition

Stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, cayenne pepper, salt, baking soda, and baking powder

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the semisweet chocolate chips and chopped pecans or walnuts if using

Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

Shape the dough into 1-inch balls and roll them in granulated sugar to coat

Place the sugar-coated dough balls on the prepared baking sheet, leaving enough space between each cookie

Using the bottom of a glass, gently flatten each cookie

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Enjoy these delicious Mexican Hot Chocolate Cookies with a dash of Texas flair

Chocolate Covered Strawberry Brownies

Enjoy the perfect mix of chocolate and strawberries in these rich brownies. When you add fresh strawberries and a rich chocolate topping, they become irresistibly tasty.

Ingredients:

• 1 box brownie mix
• 1/2 cup chopped strawberries
• 1/2 cup chocolate chips
• 1/4 cup strawberry jam

Instructions:

Preheat oven to 350F 175C

Prepare brownie mix according to package instructions

Fold in chopped strawberries

Pour batter into a greased 9x9 inch baking pan

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow brownies to cool completely in the pan

In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring in between until smooth

Stir in strawberry jam until well combined

Spread chocolate mixture evenly over the cooled brownies

Refrigerate for 1 hour or until chocolate is set

Cut into squares and serve

Orzo Pasta Salad with Chickpeas and Feta

This Orzo Pasta Salad with Chickpeas and Feta is a refreshing and flavorful dish thats perfect for picnics, potlucks, or as a side dish for any meal. Its a delightful combination of orzo pasta, protein-packed chickpeas, creamy feta cheese, and fresh veggies, all dressed in a zesty lemon garlic dressing.

Ingredients:

• 1 cup orzo pasta
• 1 can chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Follow the directions on the box to cook orzo pasta until it is al dente

After draining and rinsing with cold water, put the food somewhere to cool

Put the cooked orzo pasta, chickpeas, crumbled feta cheese, diced red bell pepper, diced cucumber, and chopped fresh parsley in a large bowl

Mix the extra-virgin olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl using a whisk

Put the salad ingredients in a bowl

Add the dressing

Toss the salad to make sure everything is covered

The salad should be put in the fridge for at least 30 minutes so that the flavors can mix

Give the salad one last toss and taste to see if the seasoning needs to be changed before serving

If you want, you can add more parsley to the top of the chilled orzo pasta salad with chickpeas and feta

Frozen Banana-Pecan Breakfast Cheesecake

A delicious and frozen breakfast cheesecake made with ripe bananas, creamy Greek yogurt, and crunchy pecans. Perfect for a refreshing morning treat

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 ripe bananas, mashed
• 2 cups Greek yogurt
• 1/2 cup cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/4 cup honey
• 1/4 cup chocolate chips optional

Instructions:

In a bowl, mix the graham cracker crumbs and melted butter to make the crust

Press the crust mixture into the bottom of a greased 9-inch springform pan

In a blender, combine the mashed bananas, Greek yogurt, cream cheese, powdered sugar, and vanilla extract

Blend until smooth

Fold in the chopped pecans into the banana-yogurt mixture

Pour the mixture over the prepared crust in the springform pan

Drizzle honey on top and swirl it into the cheesecake mixture with a knife

If desired, sprinkle chocolate chips on top for added sweetness

Cover the pan with plastic wrap and freeze for at least 4 hours or until firm

Before serving, let it sit at room temperature for a few minutes to soften slightly

Slice, serve, and enjoy your frozen banana-pecan breakfast cheesecake

Spicy Hummus Queso Dip

This Spicy Hummus Queso Dip is quick and easy to make and tastes great When you mix hummus, salsa, and pickled jalapenos, you get a tangy flavor. Melted cheddar cheese adds richness. Great for parties or snack time.

Ingredients:

• 1 cup hummus
• 1/2 cup salsa
• 1/4 cup pickled jalapenos, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• Tortilla chips for serving

Instructions:

Put hummus, salsa, and pickled jalapenos in a bowl that can go in the microwave

On high, heat for one to two minutes, or until hot all the way through

Add the shredded cheddar cheese and mix it in until it melts and is well mixed in

Add chopped cilantro on top

Warm it up and serve it with tortilla chips to dip