1 cup Spelt or Rye Flour

1 cup Almond Flour

1 Cup Almond Milk

3 Carrots, grated (save some for topping)

3/4 cup Walnuts, crushed (save some for topping)

1/2 cup Raisons

4 Soft Medjool Dates

1 tbsp Chia Seeds plus 3 tbsp Water

1 tsp Vanilla Powder (or extract)

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ginger

1 tsp Baking Powder

1/2 cup Cashews, soaked for a couple of hours

1 tbsp Coconut Nectar or Maple Syrup

1/2 tsp Vanilla Powder (or extract)

Drizzle Almond Milk

1/2 Lemon

The preparation instructions for both the muffins and the topping are on Page 2 …

Next Page »

The post Carrot Cake Muffins with Creamy Lemon Topping appeared first on Top Morning Recommendations.

Here are the ingredients for the Vegan Pecan Pie Smoothie (serves 2):

• 1/4 cup pecans, soaked for 1 hour
• 2 large frozen banana, peeled and sliced
• Vanilla from 1/2 vanilla bean, or use 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• pinch of sea salt
• 1 medjool date, pitted and soaked for 20 minutes
• 8 ounces of almond milk (preferably homemade!)

To prepare this luscious dessert drink, start by adding the liquid to your blender, and gradually add the fruit and other ingredients.


Blend on high until the smoothie is creamy (approximately 30 seconds). Pour & enjoy!


If you still need to make some healthy Almond Milk for your smoothie, try the recipe on the Next Page!


Source: Tracy Russell

The post Delicious “Pecan Pie” SMOOTHIE Recipe appeared first on Top Morning Recommendations.