7+ingredients+or+less+-+Minimalist+Baker

8/12/2019 7+ingredients+or+less+-+Minimalist+Baker

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7Ingredients or Less


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Please enjoy this free cookbook.

All we ask in return is that you share it.

Minimalist Baker .com

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http://minimalistbaker.com/7-ingredients-or-less-e-cookbook/http://minimalistbaker.com/7-ingredients-or-less-e-cookbook/


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Table of Contents

Homemade Vegan Mochas.......................................................................................................4

Jalapeno Cornbread Waffles..................................................................................................6

Strawberry Ombre Pancakes...................................................................................................8

Simple Baked Oatmeal.................................................................................................................10

Bowtie Fajita Pasta..................................................................................................................................12

Cranberry Pecan Broccoli Salad.....................................................................................14

No Bake Cookie Bars...............................................................................................................16

Vegan Coconut Rice Pudding................................................................................................18

No-Churn Root Beer Float Ice Cream.................................................................20

Banana Peanut Butter Cup Popsicles.....................................................................22


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Nutritional Information: Yields 2 drinks. Dependingon the milk you use, one mocha contains around50 calories, 2 g fat, 1.4 g saturated fat, 2.7 gcarbohydrates, 2.1 g sugar, 0.3 g protein

serves 2 | vegan friendly

Ingredients:

VEGAN CHOCOLATE SAUCE 1 can full fat coconut milk

6-8 Tbsp sugar (or sub non-bitter stevia) pinch salt (optional) 1/2 cup cocoa powder 1 tsp vanilla extract

MOCHA 4 shots espresso or 1/2 cup bold coffee 1/2 cup milk of your choice (coconut or soy

would be preferable)

Instructions:1. In a saucepan over medium heat, combine the

coconut milk, sugar and cocoa powder andwhisk until no lumps remain (about 3 minutes).

2. Add pinch of salt and vanilla and stir oncemore, then remove from heat. Transfer to aheat-safe container or bowl to cool, then moveto a mason jar or air-tight container and storein fridge. Should last for several weeks.

3. To make mocha, drizzle two glasses withchocolate sauce (optional) and then place infreezer to chill. In the meantime, brew coffee orespresso.

4. Place 2 tablespoons of vegan chocolate saucesauce into glass, then add espresso and stir.

5. Top it off with ice cubes and your milk ofchoice, and enjoy.

Homemad Vega Mocha

4Tanks for supporting MinimalistBaker.com!


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Nutritional Information: Yields 5 waffles. Per waffle:101 calories, 4.5 g fat, 2.4 g saturated fat, 113 mgsodium, 12.1 g carbohydrates, 3.4 grams sugar,3.4 grams protein

Makes 5 waffles

Ingredients: 1 cup jiffy mix 1/4 cup flour 1 Tbsp butter melted 1/2 cup plus 2 Tbsp milk 1 egg 1/2 jalapeno, deseeded and diced optional add-ins: cheddar, habanero

Instructions:1. Mix dry ingredients together in a large bowl

and begin preheating waffle iron.2. In a separate bowl, mix milk and egg and add

to dry ingredients. Then add melted butter andstir until just combined.

3. Add jalapeno and stir again until just com-bined, then let rest for 5 minutes. The batter wil

be slightly thick, but add more milk if you preferit a bit thinner.4. When waffle iron is ready, spray with non-

stick cooking spray and scoop about 1/3 cupbatter onto the griddle. Close lid and removewhen fully cooked - will be golden brown ontop and bottom.

5. Serve immediately, preferably with butter andhoney.

Jalapen Cornbrea Waffle



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Nutritional Information: Makes 8 pancakes; per2 pancake serving: 215 calories, 6.7 g fat, 32 mgsodium, 33 g carbohydrates, 1.4 g fiber, 7.8 gsugar, 5.3 g protein

Makes 8-10 pancakes | vegan friendly

Ingredients:

1 cup flour* 1 Tbsp baking powder 1.5 Tbsp sugar (or sub non-bitter stevia) 1 cup light vanilla soy milk 1.5 Tbsp canola oil 4 strawberries, plus more for topping red food coloring (optional)

Instructions:

1. Turn griddle to medium heat. Combine dryingredients in a large bowl.

2. Add milk and oil to the dry and stir until justcombined.

3. Pour batter into 4 separate bowls and grateone strawberry into each using a microplaneor fine grater. Then add red food coloring to3 of the bowls: 4 drops to the darkest, 2 tothe second darkest, 1 to the third darkest, and

none to the brightest.4. Stir until just combined and no large lumps

remain. Then spray griddle with nonstick andscoop out two pancakes worth of batter fromeach bowl (about 1/4 cup).

5. Flip when bubbles appear on top and theedges appear dry. Then cook for 1-2 minutesmore.

6. Stack from lightest to darkest (or vice versa),

and serve with vegan butter, maple syrup,sliced bananas, strawberries, or sprinkles. Orfor a non-vegan version, use real butter andhoney or maple syrup.

Strawberr Ombr Pancake

Note* I used cup all purpose flour and cup wholewheat flour, but use whatever combination you prefer.



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Nutritional Information: Yields 12 squares; persquare: 71 calories, 3.1 g fat, 10 mg sodium, 9.6 gcarbohydrates, 1.3 g fiber, 4 g sugar, 2 g protein

Makes 10-12 squares | vegan, gluten-free optional

Ingredients: 1 cup + 2 Tbsp rolled oats (GF for glu-

ten-friendly) 1 cup milk (I used 2 %, use non-dairy for vegan pinch salt 1/3 cup pecans, chopped 1 Tbsp flaxseed

1 banana, sliced (optional) 3 Tbsp brown sugar

Instructions:1. Preheat oven to 375 degrees. Combine dry

ingredients in a large bowl using a whisk.2. Add milk and stir, and let rest for 10 minutes.

3. Pour oatmeal into a lightly greased 9x9 glasspan.4. Slice banana on top, placing them far enough

apart to make 12 squares. Alternatively, addthe banana after baking for a fresher taste.

5. Bake for 35-40 minutes, let rest for a coupleminutes, then slice and serve.

Simpl Bake Oatmea



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Nutritional Information: Makes 4 servings; perserving: 328 calories, 12 g fat, 1.5 g saturated fat,48 mg sodium, 50 g carbohydrates, 3.6 g fiber,3.5 grams sugar, 8.3 g protein

Makes 4 servings | vegan friendly

Ingredients: 1/2 box bowtie pasta 1/4 cup red onion, sliced 3/4 red bell pepper, sliced 1 cob corn, removed from cob (1 cup) 3-4 Tbsp olive oil Salt & Pepper 1/2 tsp chili powder

Instructions:1. Boil pasta water and warm a large skillet over

medium heat.2. Slice veggies into medium-sized pieces, then

add 1 Tbsp olive oil to the skillet and add on-ions first, then peppers, then corn and season

with salt and pepper. Stir occassionally.3. Drain pasta and add to veggies. Drizzle in 2-3tablespoons of olive oil, season with more saltand pepper and add chili powder.

4. Plate and serve as is or, or add desired top-pings, such as fresh lime juice, cilantro, blackbeans, chicken, sour cream, hot sauce or salsa.

Bowti Fajit Past



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Nutritional Information: Yields 1 bowl. 568 calo-ries, 38 g fat, 3 g saturated fat, 58 mg sodium,54 g carbohydrates, 7 g fiber, 42 g sugar, 10 gprotein

Serves 1

Ingredients: 1 1/2 cups broccoli, chopped 2 Tbsp dried cranberries 1 Tbsp bleu cheese 1/4 cup pecans 3 Tbsp sugar 1 Tbsp olive oil Salt & Pepper

Instructions:1. Chop up broccoli into bite sized pieces and

place a skillet over medium heat.2. Once heated, add olive oil and broccoli and

season lightly with salt and pepper. Depend-ing on how crunchy you prefer your vegeta-bles, saute lightly for 1-2 minutes, or cover andcook longer for up to 4 minutes.

3. Meanwhile, heat another skillet over medi-um to medium-high heat, and once hot, addpecans with 3 Tbsp sugar and stir rapidly toevenly coat the pecans. After a minute or two,remove them from the heat and set aside.

4. Remove broccoli from skillet and place in serv-ing bowl. Top with cranberries, pecans andbleu cheese.

Cranberr Peca Broccol Sala



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Nutritional Information: Makes 8 bars; per bar:175 calories, 7 g fat, 3.2 g saturated fat, 28 mgsodium, 26.8 g carbohydrates, 2.9 g fiber, 19 gsugar, 2.5 g protein

Yields 8 bars | vegan friendly, gluten-free optional

Ingredients: 18 medjool dates 3 Tbsp natural salted peanut butter 1/2 cup dark chocolate chips (non-dairy for

vegan) 1/2 cup rolled oats (GF for gluten-friendly)

Instructions:1. Pulse dates in a food processor until theyre in

small pieces; about 12 pulses.2. Add oats, chocolate chips and peanut butter

and pulse or mix until combined. You wantthere to be consistently small pieces but notoverly processed.

3. Pour into a 9x9 or larger pan and press downuntil uniformly flat.4. Pop in freezer for 15 minutes to set, then re-

move and cut into 8 bars. Will keep fresh in anair-tight bag or container for up to a week.

N Bak Cooki Bar



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Nutritional Information: Yields 4-5 servings. With-out toppings, one bowl contains approximately343 calories, 18 g fat, 15 g saturated fat, 42 gcarbohydrates, 2.2 g fiber, 26.2 g sugar, 5.6 gprotein

Serves 4-5 | vegan friendly

Ingredients: 1/2 cup short grain brown rice 1 can full fat coconut milk (or light) 1 1/2 cups milk (I used vanilla soy and almond) 1/2 cup sugar (or sub non-bitter stevia)

Instructions:1. Combine all ingredients in crockpot and put on

high for 4 hours covered, stirring occasionally.2. Once the mixture is thick and creamy and has

absorbed most of the liquid, place in serving

bowls and top with desired toppings. I chosebanana, strawberry and cashews, which wasquite delicious.

Vega Coconu Ric Puddin



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Nutritional Information: Makes one half gallon or20 scoops. Per large scoop: 175 calories, 7.3 gfat, 3.2 g saturated fat, 28 mg sodium, 26 g car-bohydrates, 2.9 g fiber, 19 g sugar, 2.8 g protein

Yields about 1 half gallon

Ingredients: 2 cups heavy whipping cream 1 can sweetened condensed milk 2 + 1/4 cup root beer (or sub root beer ex-

tract)*

Instructions:

1. Pour 2 cups root beer in a freezer-safe con-tainer and place in freezer to get slushy.

2. Whip cream until soft peaks form.3. In a separate bowl, combine condensed milk

and 1/4 cup root beer and stir.4. Add root beer/condensed milk mixture to

whipped cream and stir gently until well con-bimed.

5. Pour into a freezer-safe container and top with

saran wrap.6. At about the 2 hour point, add the slushy rootbeer to the par-frozen ice cream. Re-coverwith saran wrap and freeze for at least 6-8hours or overnight.

N-Chur Roo Beer Floa Ic Crea

Note:* Sub 1-2 teaspoons root beer extract for all of the root

beer for a creamier texture. Using real root beer will give ita slightly icier texture in places.



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Nutritional Information: Makes 14 popsicles; perpopsicle: 81 calories, 4.6 g fat, 1.7 g saturated fat,12 mg sodium, 12.4 g carbohydrates, 1.3 g fiber,8.5 g sugar, 1 g protein

Makes about 14 popsicles | vegan friendly

Ingredients: 3-4 just ripe bananas, sliced and frozen 2 Tbsp milk (I used 2%, use non-dairy for veg-

an) 2 Tbsp natural salted peanut butter 1/2 teaspoon vanilla extract 1/2 cup semisweet chocolate chips (non-dairy

for vegan)

Instructions:1. Blend bananas with milk in food processor until creamy

(about 5 minutes). Scrape down sides as needed.2. Drizzle in vanilla extract and peanut butter and mix

again just slightly.3. Pour into popsicle molds using a freezer bag with the

corner cut out and insert sticks.4. Freeze for 8 hours or overnight.

5. Melt chocolate chips over double boiler, or heat inmicrowave in 15-20 second increments, being carefulnot to overheat.

6. Spoon melted chocolate into a heat-safe squeezablecontainer (like one for candy) or use a spoon for driz-zling the chocolate over the pops.

7. Remove banana pops from freezer and lay flat on acooling rack placed over a cookie sheet.

8. Make sure the pops are far enough apart to get

individually drizzled or the chocolate will stick themall together and they wont come apart. Use all of thechocolate, or just enough for a slight coating. Alterna-tively, melt more chocolate and dip the entire pops in

for more of a magic shell.9. Pop back in the freezer for just a few more minutesand serve chilled. Will stay in freezer in air-tight con-tainer for up to a week.

Banan Peanu Butter Cup Popsicle



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7+ingredients+or+less+-+Minimalist+Baker