JVS - Jewish, Vegan, Sustainable

Name: JVS - Jewish, Vegan, Sustainable
Ingredients: 300 g whole rolled oats (gluten-free if required); 6 tbsp agave, maple, or rice malt syrup; 2 “flax eggs” plus 6 tbsp plant-based milk to hydrate; 360 ml nut, seed or rice milk; 2 Pink Lady apples, grated (skin on); 1 tsp baking powder; 2 tsp vanilla bean paste or the seeds from 2 vanilla pods; 1 – 1 ½ tsp ground cinnamon; 2 - 4 pinches sea salt or pink Himalayan salt; 160 g fresh or frozen blueberries (60 g for inside the mix, 100 g to sprinkle on top); 50g pecans halves, broken in half

www.jvs.org.uk

Jewish Vegan Society - Promoting Jewish veganism and sustainability

View full recipe on www.jvs.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jvs.org.uk.

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Ingredients

300 g whole rolled oats (gluten-free if required)
6 tbsp agave, maple, or rice malt syrup
2 “flax eggs” plus 6 tbsp plant-based milk to hydrate
360 ml nut, seed or rice milk
2 Pink Lady apples, grated (skin on)
1 tsp baking powder
2 tsp vanilla bean paste or the seeds from 2 vanilla pods
1 – 1 ½ tsp ground cinnamon
2 - 4 pinches sea salt or pink Himalayan salt
160 g fresh or frozen blueberries (60 g for inside the mix, 100 g to sprinkle on top)
50g pecans halves, broken in half

JVS - Jewish, Vegan, Sustainable

Ingredients

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