Vanilla Custard Mini Parfaits Recipe
By Lena's Vegan Living
👩🍳Cook Time: 10 mins
1 cup plant based milk I use oat milk
2 tbsp Arrowroot powder
3 tbsp Erythritol
1 tsp pure vanilla extract
Fresh strawberries to garnish
BOTTOM STRAWBERRY LAYER
½ cup frozen strawberries
2 tbsp maple syrup
2Bring the maple syrup into a boil, add frozen strawberries and reduce the heat.
3Let it simmer until strawberries are completely soft.
4Smash them with a fork as much as you can.
5Fill your jars equally using a sauce spoon with spout and set aside.
7Blend all the ingredients in a small pot and whisk on medium heat until it thickens.
8Fill your jars equally using sauce spoon with spout and let it cool for 15 minutes
9When ready, top with granola and fresh strawberries.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.