Recipes

No-Fail Buttermilk Pancakes

No-Fail Buttermilk Pancakes

These fluffy, no-fail buttermilk pancakes are easy to make with a non-dairy twist. Serve with maple syrup and nondairy butter for the perfect breakfast!
Couverts6
Preparation 5 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Frying pan or skillet, Mixing bowls, Whisk, Measuring spoons, Measuring cup, Spatula, Nonstick cooking spray (optional)

Ingredients

  • 1 tablespoon 15 ml lemon juice
  • 1 scant cup 220 ml vanilla soymilk (or other milk alternative)
  • 1 cup 125 g all-purpose flour
  • 1 tablespoon 13 g granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons 30 ml vegetable oil
  • Equivalent of 1 beaten egg or egg replacer like flax egg or mashed banana
  • Nonstick cooking spray optional
  • Nondairy butter for serving
  • Pure maple syrup for serving

Instructions

  • Combine the lemon juice and soymilk in a medium-sized bowl.
  • Stir and let it curdle, creating a buttermilk-like texture.
  • In a separate mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the oil and egg replacer to the buttermilk mixture and whisk until smooth.
  • Create a well in the center of the dry ingredients and pour in the wet ingredients.
  • Stir gently until there are only a few lumps.
  • Heat a skillet or frying pan over high heat.
  • If necessary, spray with nonstick cooking spray.
  • Drop about 1/4 cup (50 g) of batter onto the hot skillet and cook until the edges start to lift and bubbles form on the uncooked side.
  • Flip and cook for another minute.
  • Serve warm with nondairy butter and a generous pour of maple syrup.

Notes & Wine Advice

Serving Tip:
For extra flavor, add a handful of fresh berries or a sprinkle of cinnamon on top of the pancakes. You can also use agave syrup if you prefer a milder sweetness.
Wine Advice:
A light and refreshing white wine like a Prosecco or even a fruit-forward rosé would complement the pancakes nicely.

Nutrition values

Calories: 220 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 5 g
————————————————————————————————–
Course; Breakfast / Dessert / Pancake’s / Crepes
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Paleo / Vegan / Vegetarian

Banana Fritters

Banana Fritters

These sugar-free banana fritters are a delicious, potassium-rich breakfast treat. If you prefer them sweeter, add a dusting of powdered sugar and a drizzle of warm maple syrup!
Couverts12
Preparation 10 minutes
Preparation time:15 minutes
Deel op Facebook Print Recipe

Equipment

  • Frying pan, Mixing bowl, Spoon, Measuring spoons, Knife, Cutting board

Ingredients

  • 4 ripe bananas about 2 cups, or 310 g, mashed
  • ¼ teaspoon ground cinnamon
  • 1 cup 80 g panko-style bread crumbs
  • 3 tablespoons 42 g coconut oil

Instructions

  • In a mixing bowl, mash the bananas together with the cinnamon.
  • Mix in the bread crumbs until well combined.
  • Roll about 2 tablespoons of the mixture into a ball, then flatten.
  • Repeat with the remaining mixture to make 12 fritters.
  • Preheat the coconut oil in a frying pan over medium heat.
  • Panfry the fritters for 3-5 minutes per side, or until golden brown and crispy.
  • Remove from the pan and drain on paper towels.
  • Serve warm, optionally sprinkled with powdered sugar and drizzled with maple syrup.

Notes & Wine Advice

Serving Tip:
For extra sweetness, serve these fritters with a dollop of yogurt or a drizzle of honey.
Wine Advice:
A chilled glass of sparkling wine or a fruity white wine, like a Riesling, pairs well with the sweet and warm flavors.

Nutrition values

Calories: 120 kcal | koolhydraten: 26 g | Eiwitten: 1 g | Vet: 4 g | Suiker: 10 g
————————————————————————————————–
Course; Breakfast / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Nut Free / Vegan / Vegetarian

Peanut Butter Oat Bars

Peanut Butter Oat Bars

These chewy, protein-packed bars combine crunchy peanut butter, wholesome oats, and sweet raisins for the perfect grab-and-go snack that keeps you energized throughout the day.
Couverts8
Preparation 10 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Nonstick cooking spray, 8-inch square baking pan, Small saucepan, Large mixing bowl, Spoon or spatula, Wire rack

Ingredients

  • 1 cup 235 ml organic corn syrup
  • ¼ cup 61 g unsweetened applesauce
  • ½ cup 128 g crunchy natural peanut butter
  • 1½ cups 117 g quick-cooking oats
  • 1 cup 116 g wheat germ
  • ½ cup 53 g raisins
  • ¾ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F (180°C or gas mark 4).
  • Lightly coat an 8-inch square baking pan with nonstick cooking spray.
  • In a small saucepan, combine the corn syrup, applesauce, and peanut butter.
  • Warm over low heat until melted and well combined.
  • In a large mixing bowl, combine the oats, wheat germ, raisins, and cinnamon.
  • Pour the wet ingredients into the dry mixture and stir until well combined.
  • Press the mixture into the prepared baking pan, spreading it evenly.
  • Bake for 20 minutes or until golden.
  • Allow the bars to cool on a wire rack.
  • Chill in the fridge while still in the pan to make slicing easier.
  • Slice into 8 bars and enjoy.

Notes & Wine Advice

Serving Tip:
Serve these bars with a glass of almond milk or as a post-workout snack to refuel.
Wine Advice:
Not typically paired with wine, but a chilled herbal iced tea would complement the bars perfectly.

Nutrition values

Calories: 210 kcal | koolhydraten: 28 g | Eiwitten: 5 g | Vet: 9 g | Suiker: 14 g
————————————————————————————————–
Course; Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Keto / Low Calorie / Nut Free

Banana Barley Bars

Banana Barley Bars

Satisfying, portable, and packed with fiber, these Banana Barley Bars are an addictive, healthy snack. Nutty, naturally sweet, and great for on-the-go!
Couverts6
Preparation 10 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Equipment

  • microwave-safe bowl
  • Nonstick cooking spray
  • oven
  • Square baking pan (8-inch / 20 cm
  • Mixing bowls
  • Wire rack

Ingredients

  • 1 ripe banana mashed
  • ¼ cup 84 g agave nectar
  • ¼ cup 64 g creamy natural peanut butter
  • 1 teaspoon pure vanilla extract
  • 2 cups 232 g wheat and barley cereal (e.g., Grape-Nuts)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ¼ cup 30 g nondairy carob or 44 g semisweet chocolate chips
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 325°F (170°C, or gas mark 3).
  • Lightly coat an 8-inch square baking pan with nonstick cooking spray.
  • In a medium-size bowl, combine the mashed banana, agave nectar, peanut butter, and vanilla extract.
  • In a large-size bowl, combine the wheat and barley cereal, ground cinnamon, and sea salt.
  • Fold the wet ingredients into the dry mixture.
  • Stir in the carob or chocolate chips.
  • Pour the batter into the prepared baking pan, spreading it evenly.
  • Bake for 25 minutes or until the bars are set and golden.
  • Let cool on a wire rack.
  • Chill in the fridge while still in the pan to make slicing easier.
  • Slice into 6 bars and enjoy!

Notes & Wine Advice

Serving Tip:
Serve chilled for a firmer texture and a satisfying, crunchy snack!
Wine Advice:
A chilled glass of light sparkling wine or non-alcoholic cider pairs nicely with these naturally sweet bars.

Nutrition values

Calories: 160 kcal | koolhydraten: 24 g | Eiwitten: 4 g | Vet: 7 g | Suiker: 10 g
————————————————————————————————–
Course; Breakfast / Dessert / Snack
Diets; Gluten-Free / Low Sodium / Nut Free / Soy Free / Vegan / Vegetarian

Pumpkin Chocolate Barley Bars

Pumpkin Chocolate Barley Bars

The perfect union of chocolate and pumpkin will have you reach for more of these crunchy, mellow-flavored bars. A delightful, healthy snack or dessert with the right balance of sweetness and texture!
Couverts6
Preparation 15 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Equipment

  • Microwave-safe bowl, Nonstick cooking spray, Oven, Square baking pan (8-inch / 20 cm), Mixing bowls, Wire rack

Ingredients

  • 1 cup 244 g pumpkin purée
  • 1 cup 116 g wheat and barley cereal (e.g., Grape-Nuts)
  • 1 cup 78 g quick-cooking oats
  • 3 ounces 85 g nondairy semisweet chocolate, coarsely chopped
  • 3 tablespoons 42 g nondairy butter
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • ¼ cup 27 g chopped pecans (optional)
  • 1 cup 64 g raw sugar
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch square baking pan with nonstick cooking spray.
  • In a microwave-safe bowl, combine the chopped chocolate and butter.
  • Heat in the microwave in 30-second increments, stirring frequently to avoid burning, until melted and smooth.
  • Stir the pumpkin purée and vanilla extract into the melted chocolate mixture.
  • In a large bowl, combine the sugar, cereal, oats, baking powder, and sea salt.
  • Gently stir the wet ingredients into the dry mixture, being careful not to overmix.
  • If using, fold in the chopped pecans.
  • Pour the batter into the prepared baking pan, smoothing it evenly.
  • Bake for 25 minutes, or until the bars are set and slightly golden on top.
  • Let cool on a wire rack.
  • Once cooled, chill in the fridge while still in the pan for easier slicing.
  • Slice into 6 bars and enjoy!

Notes & Wine Advice

Serving Tip:
Serve chilled for a firmer texture and a cool, indulgent treat!
Wine Advice:
A lightly sweet white wine, such as a Riesling, pairs well with the richness of the chocolate and mellow pumpkin flavor.
————————————————————————————————–
Course; Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Low Sodium / Nut Free / Vegan / Vegetarian

Pumpkin Molasses Power Bars

Pumpkin Molasses Power Bars made with pumpkin purée, oats, molasses, and dried cranberries on a rustic wooden board.

Pumpkin Molasses Power Bars

Pumpkin Molasses Power Bars are wholesome baked snack bars made with pumpkin purée, oats, spelt flour, molasses, and warming spices. Naturally satisfying and packed with fiber, they’re perfect for breakfast, lunchboxes, or an energizing snack throughout the day.
Couverts4 servings
Preparation 10 minutes
Preparation time:25 minutes
Cooling 20 minutes
estimated costs pp $1.85
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20 cm) square baking pan
  • cooking spray
  • large saucepan
  • Mixing spoon
  • Measuring cups
  • Wire rack

Ingredients

  • 1 cup 244 g pumpkin purée
  • ½ cup 117 g blackstrap molasses or regular molasses
  • ¼ cup 48 g Sucanat or brown sugar
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1½ cups 117 g quick-cooking oats
  • 1 cup 120 g light spelt flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon fine sea salt
  • ½ cup 41 g dried cranberries or mixed dried fruit

Instructions

  • Lightly grease an 8-inch (20 cm) square baking pan with cooking spray.
  • In a large saucepan over medium heat, combine the pumpkin purée, molasses, Sucanat, and canola oil. Stir for about 2 minutes until smooth.
  • Remove from the heat and stir in the vanilla extract.
  • Add the oats, spelt flour, cinnamon, ginger, sea salt, and dried cranberries. Mix until evenly combined.
  • Spread the mixture evenly into the prepared baking pan and smooth the surface.
  • Bake for about 25 minutes until the bars are firm and lightly golden.
  • Allow to cool completely on a wire rack.
  • For easier slicing, chill the pan in the refrigerator for about 20 minutes before cutting into bars.
  • If desired, whisk the powdered sugar with enough plant-based milk to form a smooth icing and drizzle over the cooled bars before serving.

Notes & Wine Advice

Recipe Notes

Store the bars in an airtight container for up to five days or freeze them for up to three months.
Add pumpkin seeds, sunflower seeds, or chopped dried apricots for extra texture and nutrition.
Allow the bars to cool completely before slicing for the cleanest squares.
Wrap individual bars in parchment or waxed paper for an easy grab-and-go breakfast or snack.

Wine Advice

A lightly oaked Chardonnay pairs nicely with the pumpkin and warm spices.
For a non-alcoholic option, spiced chai tea or fresh apple cider complements these wholesome bars beautifully.

Nutrition values

Calories: 280 kcal | koolhydraten: 60 g | Eiwitten: 6 g | Vet: 4 g | Verzadigd vet: 0.5 g | Natrium: 160 mg | Suiker: 30 g
————————————————————————————————–
Course; Dessert / Snack
Cuisine; American
Season: Autumn
Diets; Diabetic / Gluten-Free / Low Calorie / Nut Free / Vegan / Vegetarian
Occasions Breakfast

About This Recipe

Pumpkin Molasses Power Bars are wholesome homemade snack bars packed with pumpkin purée, oats, molasses, and warming spices. Soft, satisfying, and naturally rich in fiber, they make an excellent breakfast, post-workout snack, or lunchbox treat. Unlike many commercial energy bars, these homemade bars contain simple pantry ingredients and deliver comforting autumn flavors in every bite.

Why You’ll Love Pumpkin Molasses Power Bars

This healthy pumpkin bars recipe is easy to prepare, budget-friendly, and ideal for meal prep. Pumpkin purée keeps the bars moist while molasses adds natural sweetness and a deep caramel flavor. Oats and spelt flour provide lasting energy, making these bars perfect for busy mornings or afternoon snacks. If you enjoy wholesome baking, browse our Dessert Recipes, Snack Recipes, Vegan Recipes, Vegetarian Recipes, and Healthy Recipes.

How To Make Healthy Pumpkin Bars

Warm the pumpkin purée, molasses, sugar, and oil together before stirring in the vanilla. Fold in the oats, flour, spices, salt, and dried fruit until everything is evenly combined. Press the mixture into a baking pan and bake until lightly golden and firm. Allow the bars to cool completely before slicing. If desired, finish with a light drizzle of dairy-free icing for an extra touch of sweetness.

Serving Pumpkin Molasses Power Bars

Enjoy these healthy pumpkin bars for breakfast, as an afternoon snack, or after exercise. They’re also perfect for lunchboxes, road trips, hiking adventures, and meal prep throughout the week.

Storage Tips

Store Pumpkin Molasses Power Bars in an airtight container at room temperature for up to five days or refrigerate for up to one week. They also freeze well for up to three months. For additional food storage guidance, visit the FDA Food Safety website.

These nourishing homemade bars combine pumpkin, oats, and warm spices into a delicious snack that’s easy to make and even easier to enjoy. Whether you’re preparing breakfasts for the week or looking for a healthier sweet treat, Pumpkin Molasses Power Bars are a recipe you’ll come back to every autumn.

No-Bake Pecan Brittle Bars

No-Bake Pecan Brittle Bars

These No-Bake Pecan Brittle Bars are a perfect blend of crunchy and chewy. They are quick, simple to make, and perfect for a grab-and-go breakfast or snack!
Couverts4
Preparation 15 minutes
Preparation time:5 minutes
Deel op Facebook Print Recipe

Equipment

  • Large-size saucepan
  • Large-size bowl
  • 8×4 inch loaf pan
  • Parchment paper

Ingredients

  • 4 cups 320 g old-fashioned rolled oats
  • 1 cup 109 g chopped pecans
  • ¼ teaspoon fine sea salt
  • 3 tablespoons 45 ml coconut oil
  • 1 cup 64 g raw sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons 63 g agave nectar or brown rice syrup
  • 1 tablespoon 22 g blackstrap or regular molasses

Instructions

  • Line an 8 × 4-inch (20 × 10-cm) loaf pan with parchment paper.
  • Toast the oats, pecans, and salt in a large saucepan over medium heat, stirring constantly, until lightly browned and fragrant.
  • Transfer to a large bowl.
  • In the same saucepan, combine the coconut oil, sugar, cinnamon, agave, and molasses.
  • Cook over medium heat until it bubbles and the sugar melts (about 2 minutes).
  • Fold the wet ingredients into the dry oat mixture until coated.
  • Press the mixture firmly into the prepared pan, using extra parchment paper to avoid sticking.
  • Chill in the fridge while still in the pan until ready to slice into bars.

Notes & Wine Advice

Serving Tip:
Enjoy these bars chilled or at room temperature. Great with a morning coffee or as an afternoon snack!
Wine Advice:
Not necessary for this snack, but pairs well with a cold brew coffee or a chai latte for an extra boost!

Nutrition values

Calories: 718 kcal | koolhydraten: 88.5 g | Eiwitten: 10.25 g | Vet: 35.5 g | Suiker: 32.25 g
————————————————————————————————–
Course; Snack
Cuisine; International / Global
Diets; Gluten-Free / Low Fat / Soy Free / Vegan

Simple Icing

Simple Icing

A quick and easy icing that pairs perfectly with cinnamon buns, made with simple ingredients and no dairy.
Couverts4
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl, spoon

Ingredients

  • ¼ cup 60 ml soy or other nondairy milk (vanilla or plain)
  • 2 cups 240 g powdered sugar

Instructions

  • Stir the nondairy milk into the powdered sugar until fully dissolved.
  • Mix until a thick, smooth icing forms.
  • Drizzle over hot cinnamon buns.

Notes & Wine Advice

Serving Tip:
Drizzle over fresh, warm cinnamon buns for a delicious, gooey finish.
Wine Advice:
First at an empty rule.

Nutrition values

Calories: 120 kcal | koolhydraten: 30 g | Eiwitten: 0 g | Vet: 0 g | Suiker: 30 g
————————————————————————————————–
Course; Dessert / Sauce
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan

Butternut Drop Biscuits

Butternut Drop Biscuits

Bright and soft, these Butternut Drop Biscuits are a vibrant, healthy accompaniment to sweet or savory dishes, perfect for cozy meals.
Couverts8
Preparation 10 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • Parchment paper or silicone baking mat (e.g., Silpat)
  • Large mixing bowl
  • Whisk
  • Measuring cups
  • Immersion blender or countertop blender
  • wire cooling rack

Ingredients

  • ¾ cup plus 2 tablespoons 210 ml almond or other nondairy milk
  • ¼ cup 60 ml canola oil
  • ½ cup 39 g quick-cooking oats
  • ½ cup 32 g fresh cranberries (optional)
  • 2 cups 240 g light spelt flour
  • 2 tablespoons 42 g agave nectar
  • 1 tablespoon 12 g baking powder
  • 1 teaspoon fine sea salt
  • ¾ cup 180 g butternut squash purée
  • Zest of ½ orange optional

Instructions

  • Preheat the oven to 375°F (190°C, gas mark 5).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Alternatively, coat 8 individual cups in a standard muffin tin with nonstick cooking spray.
  • In a large mixing bowl, whisk together the spelt flour, oats, baking powder, and salt.
  • In a blender or using an immersion blender, blend the butternut squash purée, nondairy milk, canola oil, and agave nectar until smooth.
  • Fold the wet mixture into the dry ingredients, mixing gently to avoid overmixing.
  • If desired, fold in the fresh cranberries and orange zest for added flavor.
  • Drop 8 equal portions of the batter (about ½ cup or 100 g per biscuit) onto the prepared baking sheet or into muffin cups.
  • Bake for 18 to 20 minutes, or until the biscuits are golden brown.
  • Transfer the biscuits to a wire rack to cool before serving.

Notes & Wine Advice

Serving Tip:
Serve warm with a drizzle of maple syrup for sweetness or alongside soups and stews for a savory touch.
Wine Advice:
Pair with a light white wine such as Pinot Grigio or a semi-sweet Riesling for contrast.

Nutrition values

Calories: 180 kcal | koolhydraten: 25 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 4 g
————————————————————————————————–
Course; Bread / Side Dish / Snack
Cuisine; International / Global
Diets; Dairy-Free / Low Sugar / Vegan / Vegetarian

Banana Peanut Oat Breakfast Biscuits

Banana Peanut Oat Breakfast Biscuits

Start your day with these Banana Peanut Oat Breakfast Biscuits! Crispy on the outside, soft on the inside, and perfect with a touch of jam or on their own.
Couverts6
Preparation 30 minutes
Preparation time:24 minutes
Deel op Facebook Print Recipe

Equipment

  • Immersion blender or countertop blender
  • Stand mixer with dough hook (optional)
  • Large rimless baking sheet
  • Parchment paper or silicone baking mat (e.g., Silpat)
  • Round cookie cutter (~3½ inches or 9 cm)
  • plastic wrap
  • wire cooling rack

Ingredients

  • 1½ cups 180 g white whole wheat or whole wheat pastry flour (plus ~1 cup [40 g] extra for kneading)
  • 1 large ripe banana mashed and topped with water to equal 1 cup
  • ½ cup 76 g ground or very finely chopped dry-roasted peanuts
  • ½ cup 39 g quick-cooking oats
  • 2 tablespoons 30 ml peanut oil
  • 2 tablespoons 42 g agave nectar
  • 1 tablespoon 14 g nondairy butter (melted, for brushing)
  • 1½ teaspoons bread machine yeast
  • 1 teaspoon fine sea salt

Instructions

  • In a blender or with an immersion blender, purée the banana with water, peanut oil, agave nectar, salt, and oats.
  • In a stand mixer bowl (or by hand), whisk together the flour, ground peanuts, and yeast.
  • Pour the wet mixture into the dry ingredients and begin stirring.
  • Gradually add more flour as needed until a dough forms.
  • Knead the dough by hand or with a stand mixer for 6 to 8 minutes, until the dough is stiff.
  • Preheat the oven to 375°F (190°C, gas mark 5).
  • Line a rimless baking sheet with parchment paper or a silicone baking mat.
  • Roll out the dough to ½-inch (1.
  • 3-cm) thickness.
  • Using a 3½-inch (9-cm) cookie cutter, cut out 6 pieces, rerolling the dough as needed.
  • Place the dough pieces on the prepared baking sheet.
  • Brush the tops with melted nondairy butter, cover with plastic wrap, and let rest for about 25 minutes while the oven preheats.
  • Remove the plastic wrap and bake the biscuits for 22 to 24 minutes, until golden on the bottom.
  • Transfer to a wire rack to cool.

Notes & Wine Advice

Serving Tip:
Spread with jam, nut butter, or enjoy on their own as a nutritious breakfast or snack.
Wine Advice:
Pair with a warm tea or coffee rather than wine.

Nutrition values

Calories: 210 kcal | koolhydraten: 28 g | Eiwitten: 6 g | Vet: 8 g | Suiker: 5 g
————————————————————————————————–
Course; Bread / Breakfast / Brunch / Snack
Cuisine; International / Global
Diets; Dairy-Free / Vegan / Vegetarian