Avocado pesto spaghettini

This recipe was adapted from the ‘Fresh Juice’ magazine from Loblaws. The original recipe uses real cheese and serves 4. But, I wanted something that could be single serving because this sounded tasty.
Plus, avocado is delicious in any recipe.

INGREDIENTS
40g noodles (measured uncooked), I used buckwheat

1/2 very ripe avocado

1 tbsp dried basil

1-2 cloves garlic, mashed

Dash salt and pepper

2 tbsp daiya shreds

1 tsp olive oil

Dash cayenne pepper flakes

DIRECTIONS
1. Cook noodles according to package directions.

2. In a blender, mix avocado, daiya shreds, basil and mashed garlic until a purée is formed.
Then, slowly add in oil to make the purée smoother.

3. Take noodles, rinse them, then place the avocado mixture on top. Heat the whole thing up for a few minutes to melt the daiya cheese.

4. Eat 🙂

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Ginger psyllium scones

I recently tried out a recipe from Diet, desserts and Dogs, but I added my own twist to it as I didn’t have all the ingredients.
At first I was afraid that they wouldn’t turn out, but they did and you couldn’t even tell they are vegan and gluten free.
What’s also so amazing is that they rise despite the fact that they contain no gluten. Woot!
I topped them with some macadamia butter while they were still hot which gave them a nice creamy taste.
The original recipe can be found here

INGREDIENTS
3/4 cup coconut milk

1/2 tsp apple cider vinegar

2 Tbsp ground flaxseeds

2 Tbsp applesauce

1 packet stevia

1 tsp vanilla extract

2 and 1/2 tsp grated ginger-root

1/4 cup plus 2 Tbsp buckwheat flour

2 Tbsp coconut flour

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp agar agar powder (or xanthan gum)

1/4 tsp salt

8 Tbsp psyllium husks

DIRECTIONS
1. Preheat oven to 375 F.

2. Mix all dry ingredients together.

3. Mix all wet ingredients in a separate bowl.

4. Add wet ingredients to dry and mix until combined.

5. Break dough into smaller balls and place them on a sheet of oiled wax paper. Flatten each ball slightly after placing it on the baking sheet.
I made 12 small scones, but the original recipe made 6 larger ones.

6. Bake for 20 to 25 minutes until scones rise slightly and are deeper brown.
Make sure to rotate them halfway through.

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