Frozen Banana Popsicles - Vegan/Glutenfree/Dairyfree


Frozen Banana Popsicles - Madeline Lu @lumadeline

What you’ll need:

  • 4 medium ripe firm banana
  • 4 tbsp peanut butter - melted
  • 8 wooden sticks
  • 6 ounces of dark chocolate (>70% cocoa)
  • Preferred topping: freeze dried raspberry, pistachio, desiccated coconut, peanut butter, toast almond, cocoa nibs, etc. 

How it’s made:

 

  1. Peel, then cut each banana in half crosswise and insert a craft stick into each half. Coat each banana on stick in a melt peanut butter. Place on a tray, cover with plastic wrap and place in the freezer until frozen, for at least 3 hours or overnight.
  2. Melt the dark chocolate in heat-proof glass bowl over slightly simmering water, stirring frequently. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat. Then sprinkle preferred toppings on. 

Frozen Banana Popsicles - Madeline Lu @lumadeline

Fluffy Vegan Gluten-free Buckwheat Hotcakes and Cluse Watch


Vegan Gluten-free Buckwheat Hotcakes - by Madeline Lu - @lumadeline

If there is one thing I wish I could have more, it is time! Being a mom and a blogger/photographer, my schedules are pretty packed, esp. during week. I always work as much as I could when the kids are in school, and once they are off and back home in the afternoon, I stop and spend time with them. I do my fair share of driving duties of taking them to their hobbies and after-school activities and make sure they complete their homework. Then it is dinner and bedtime. But my day doesn't end once they are asleep, I would normally work a bit more (editing photos, research new recipes, do my taxes, etc) in the evening before I go to bed. During the week, it is really quite hectic... 

That's why I really love our weekend special breakfast with waffles, crepes or pancakes. It is a family ritual to spend the time together deciding what to make, making them and eating them together (slowly, compared to the rushing breakfast during the week). We have already got standard recipes that we absolutely love, but recently I started to venture out and try some new gluten-free recipes. This is one of them. It is really fluffy and soft and has an earthy flavor from the buckwheat flour. The secret ingredient is...applesauce! 

The other thing that I love and helps me tromendously with keeping up with my schedules  is the beautiful watch from Cluse. Their watches have simple yet elegant design. Exactly the kind of style I like. One of my favorite designs is this Minuit Rose Gold White/Caramel. But they have new limited-edition collections coming out that I adore as well. 

Here is the recipe and hope you like it and will try it soon. Have a great day, wherever you are! 

What you'll need:

  • 1/4 cup unsweetened applesauce
  • 2 cups unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups buckwheat flour
  • 1 fresh lemon (makes 2 tsp lemon zest, 1/2 tbsp lemon juice)
  • Coconut oil for frying the pancakes
  • Suggested toppings: strawberry, raspberry, blueberry, chopped almond, maple syrup. 

How it's made:

  1. Add apple sauce, almond milk and vanilla extract to a medium sized mixing bowl or a stand mixer or a blender, and give a quick stir or mix, and set aside.
  2. Then add in buckwheat flour, baking powder, and salt into the apple sauce mixture. Mix or blend all the ingredients well together. 
  3. Add in the lemon zest and lemon juice and give another quick stir/mix.
  4. Heat up the pan on medium high heat. When it is hot, add 1 tsp coconut oil and 1/3 cup of batter into the pan. When the down side of the pancake is turning light brown, and top side started to have bubble form, flip it. Cook until both sides are brown. Remove the pancake from the heat. Repeat until all the batter is used up. Serve
  5. Top with fresh fruits, nuts and maple syrup.
Vegan Gluten-free Buckwheat Hotcakes - by Madeline Lu - @lumadeline
Vegan Gluten-free Buckwheat Hotcakes by @lumadeline
succulents by Madeline Lu @lumadeline
Vegan Gluten-free Buckwheat Hotcakes - by Madeline Lu @lumadeline
Vegan Gluten-free Buckwheat Hotcakes - by Madeline Lu - @lumadeline
Vegan Gluten-free Buckwheat Hotcakes - by Madeline Lu - @lumadeline

*In collaboration with Cluse Watch. 

Vegan, Gluten-free, Low-Carb Pancakes


Vegan, Gluten-free, Low-Carb Pancakes - by @lumadeline

The sun is out and the breakfast is served! We are trying a new pancake recipe today. I have been wanting to create something vegan, gluten-free and has low carbs and now I finally got it. Many gluten-free pancakes recipes contain rice flour, which is very high in carbs. It is a personal choice as always, but I wanted to try something different this time. I really love mixed flavors in this pancake from nut flour, cardamom, cinnamon, banana and vanilla. Here is the recipe and hope you like it. Happy Weekend, everyone!

PS: The pancakes are super easy to make. You can finish making them within 20 mins. ✌️


What you'll need:

  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 2 ripe bananas, mashed
  • 4 tbsp egg replacer and 8 tbsp filtered water (or you can use 4 eggs, if you are not vegan)
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1 tsp baking powder
  • Coconut oil for frying

How it's made:

  1. Combine all ingredients in a medium mixing bowl or stand mixer and mix until smooth. If the batter is too thick (not pourable), add 1 tbsp almond milk a time. If it looks thin, add 1 tbsp of coconut flour a time. 
  2. Heat a non-stick skillet over medium-high heat. Add 1 tbsp of coconut oil, and then add ¼ cup of the batter. Cook for 2-3 minutes until the bottom of the pancake is golden-brown, then flip to cook the other side for another 2-3 minutes. If the pancakes are turning brown too quickly, turn down the heat. Serve with fresh fruits, desiccated coconuts, dark chocolate sauce or maple syrup.
Vegan, Gluten-free, Low-Carb Pancakes - by @lumadeline