Hi friends!
Hope you’re all having a wonderful weekend and December is going great! I can’t believe 2015 is almost ending! So many things have happened this year, it’s hard to believe how much my life has changed since the beginning of the year and I’m simply beyond grateful for all the blessings and lessons learned this year.
Lately I’ve been feeling the need to change my diet a little bit, somehow I find it hard to see results from all the amazing, tough workouts I’ve been doing for the last couple of months, and I definitely see a huge improvement but it’s taking more than I would like to.
I started increasing my protein intake a few months ago using Livwell protein powders, they are seriously the best protein powders I’ve ever tried (and trust me, I’ve tried many!), super easy to digest, no weird aftertaste, so versatile to use and honestly it tastes SO GOOD!!
Besides increasing the amount of plant-based protein in my diet, I also increased the weight on my workouts, I’m lifting heavier and it feels incredible!
So, because of this changes on my diet and my goal to be fitter and stronger, I’m starting to focus on increasing my daily intake of healthy fats and limiting carbs to just fruit in the morning, we’ll see how it goes! This recipe was a little experiment since I haven’t found any good recipes for a low carb, oil free vegan bread that I like, and guess what? They turned out AMAZING!!
Gastrawnomica’s Paleo & Vegan Flax “Falafel” Patties
Makes 3 medium buns
30 grs flax meal + 4 Tbsp room temperature water
35 grs coconut flour
75 ml unsweetened soy milk (I use Eden’s organic)
1/4 tsp turmeric or curry powder
1 tbsp nutritional yeast
1 tsp baking powder
Pinch of sea salt
For serving: tahini drizzle, fresh herbs, tomato sauce, avocado, hummus etc
Preheat oven to 180ºC.
Start by mixing flax meal with water until you have a gooey “flax egg”. Add coconut flour and the rest of the ingredients except for soy milk. Mix and you’ll start to get a sticky, crumbly mixture. Add soy milk and keep mixing. You should start to see the mixture coming together and have a nice dough. If too dry add 1 more tbsp of soy milk.
Shape buns and put on a cookie sheet with non-stick silicone baking mat or parchment paper, just make sure you oil the surface first. Bake for 30 minutes, turn buns half way trough.
Let them sit for 10-15 minutes to cool down before splitting in two. They should be slightly golden on the outside (might turn a bit red from the turmeric) and soft on the inside.
These are of course, not your traditional chickpea falafels BUT they taste absolutely amazing and do the trick! They are perfect for spreading some of my edamame hummus or oil free hummus, a spread of tahini with some veggies and fresh herbs or with avocado or cashew cheese! So, so good!
Step-by-step video:
Let me know if you try them and what you think! I would love to know if you like it and how you served them. They are really flavorful and the best part is they’re really easy to make!
Hope you have a great week!
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