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Annonse Ok eating ice cream by itself is great but eating it in a vegan waffle bowl with stewed apple & apple juice car…

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Annonse 🌱 Ok eating ice cream by itself is great but eating it in a vegan waffle bowl with stewed apple & apple juice caramel is even better!!! Like so many others in Norway we too have struggled to find a lot of the new vegan products launched by @go_vegan_nordic 💚. But today we’re in luck & we’ve managed to grab the new Go’Vegan salty caramel gelato before it sells out & it will because A) everyone’s going to want it because it’s so amazingly delicious B) it’s hard to believe it’s vegan & C) because we’re experiencing a slight heat wave here & don’t summer & ice cream go hand in hand??!!
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✖️ Vegan Waffle Bowls ~ 2 flax eggs {2 tbsp ground flaxseed mixed with 5 tbsp water}, 50g plant based butter, 180g flour, 1 tsp baking powder, 100g coconut sugar, 1 tsp vanilla extract. METHOD ~ Prepare the flax eggs & allow to sit for 10 minutes. Melt the butter & allow to cool. Whisk flax egg & sugar together until well combined, incorporate the cooled butter then stir in the rest of the ingredients. Batter is supposed to be thick. Scoop 1 heaped tablespoon of mixture into your non-stick waffle bowl maker.
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✖️ Vegan Apple Juice Caramel ~ 1 litre Rå cold pressed apple juice, 2 tbsp coconut oil. METHOD ~ Add apple juice to a non-stick frying pan. Bring to a boil, cook on med-high heat for 40-45 minutes or until the liquid has reduce to resemble a thin agave syrup consistency. The time will vary depending on the size of your pan. Allow to cool for about 1 minute then transfer to a jug, add the coconut oil & emulsify using a stick blender. Store in an airtight container in the fridge for up to 2 weeks. Note ~ The caramel will set in the fridge, for pouring consistency carefully heat in short intervals in the microwave.
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