It’s a week into Vegan MoFo and I’m starting to feel my creative juices beginning to flow again. The heat of the summer definitely subdued my interest in being in the kitchen but as the air begins to crisp I find myself running to the kitchen in my free time. Okay, let’s be honest, I don’t have free time. I run to the kitchen when I get overwhelmed with having a new puppy, Wayne. He’s still as cute as a button and doing well with his house training, but he’s not always as peaceful as he is here:
Anyway, it’s almost Monday which means it’s time for 5-Ingredient Mondays- a place where bloggers link-up their 5-ingredient gluten-free recipes. You can check out last weeks submissions here. My favourites from last week are:
Oatmeal Brulee from Gluten-Free Easily
Creamy Swiss Chard on Beet Flatbreads from Cats in the Kitchen
Peaches and Cream Ice Cream from Sandi’s Allergy-Free Recipes
This week I’m submitting my Homemade Almond Milk:
There’s my submission, what will yours be this week?
Please review the following guidelines before linking up:
- Recipe should contain 5 ingredients or less, pantry staples excluded. So basically anything that is likely to be found in most peoples kitchen/pantry does not count as an ingredient, neither do optional ingredients. Examples of kitchen/pantry staples may include spices, baking soda, baking powder, milk/non-dairy milk, oils, etc.
- Recipe must be gluten-free. Bonus for recipes that are also dairy-free and double bonus for plant-based recipes.
- Lastly, please leave a link to your own recipe that goes to that week’s 5-Ingredient Monday post, not on this static page.
Your recipes don’t need to be from this week, but it does need to be your own recipe. I will sometimes share photos of the recipes with links back to your blog, so by sharing your recipe, you are giving me permission to use your photo and link back to your recipe.
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