The only thing you have to do is to mix all the ingredients, spoon the batter into liners and put them in the oven. The cupcakes will be ready on your table in only 20 minutes.

Ingredients:

• 200 g gluten-free self-raising flour 1 tsp cinnamon
• 6 tbsp maple syrup
• 4 tbsp coconut oil melted
• 130 ml unsweetened plant-milk
• 2 small carrots grated

Instructions:

1. Preheat oven to 180C.
2. Whisk together all the ingredients until combined and smooth.
3. Pour the batter into cupcake liners and bake for 15-18 minutes.
4. Let them cool until they reach room temperature so they can easily come out of the liner and serve.

The post Try These Healthy and Vegan Carrot Cake Cupcakes appeared first on Beautiful Trends Today.

Recipe:

1. Start by pouring however many beans you want to make into a large pot. 1 cup of dried beans will yield about 3-4 cups of cooked beans.
2. Then, put into the pot half an onion peeled, 4-5 large cloves of garlic, and 1 bay leaf.
3. Cover the beans with about 3 inches of liquids. The best way to measure is by using your fingers.
4. The liquid for the beans should be approximately 1 part stock or broth to 2 parts water.
5. Then, put the lid on the pot, bring it to a boil on high heat, and then take off the cover and bring it down to a simmer.
6. Simmer the beans for the next 1 hour-1 hour 45 minutes until they are soft. They might need more liquid during that time, and if so, add in a bit at a time.
7. When they’re soft, drain any extra water, season with salt, cumin, and chili powder, and cook for another few minutes and then enjoy!

The post Making Quality Black Beans from Scratch is Easier Than You Think appeared first on Beautiful Trends Today.

Ingredients:

The ingredient list is made of 1 1/2 cups farro, 1/3 cup chopped scallions, 2 tablespoons olive oil, 1/2 cup toasted chopped pecans, 1/2 cup crumbled feta cheese, salted water, 1/2 cup dried cherries, 2 tablespoons lemon juice, 1/4 teaspoon black pepper, 1/2 cup dried cherries, 1/4 teaspoon kosher salt, 1/4 cup chopped fresh parsley.

Instructions:

Pour the salted water in a pot and wait for it to boil. Include the farro in and let it cook for 15 minutes. Discard the water, strain the farro and rinse it with cold water.

Prepare a bowl for the salad. Add the farro, then include the 1/2 cup dried cherries, 1/4 chopped fresh parsley, 1/2 cup toasted chopped pecans, 1/3 cup chopped scallions, 2 tablespoons olive oil, 1/4 teaspoon kosher salt, 2 tablespoons lemon juice, 1/4 teaspoon black pepper. At the end top it off with 1/2 cup crumbled feta cheese. The farro salad is done and ready to be served.

The post You’ll Be Obsessed With This Farro Salad appeared first on Beautiful Trends Today.

The only thing you have to do is to mix all the ingredients, spoon the batter into liners and put them in the oven. The cupcakes will be ready on your table in only 20 minutes.

Ingredients:

• 200 g gluten-free self-raising flour 1 tsp cinnamon
• 6 tbsp maple syrup
• 4 tbsp coconut oil melted
• 130 ml unsweetened plant-milk
• 2 small carrots grated

Instructions:

1. Preheat oven to 180C.
2. Whisk together all the ingredients until combined and smooth.
3. Pour the batter into cupcake liners and bake for 15-18 minutes.
4. Let them cool until they reach room temperature so they can easily come out of the liner and serve.

The post Try These Healthy and Vegan Carrot Cake Cupcakes appeared first on Beautiful Trends Today.

Recipe:

1. Start by pouring however many beans you want to make into a large pot. 1 cup of dried beans will yield about 3-4 cups of cooked beans.
2. Then, put into the pot half an onion peeled, 4-5 large cloves of garlic, and 1 bay leaf.
3. Cover the beans with about 3 inches of liquids. The best way to measure is by using your fingers.
4. The liquid for the beans should be approximately 1 part stock or broth to 2 parts water.
5. Then, put the lid on the pot, bring it to a boil on high heat, and then take off the cover and bring it down to a simmer.
6. Simmer the beans for the next 1 hour-1 hour 45 minutes until they are soft. They might need more liquid during that time, and if so, add in a bit at a time.
7. When they’re soft, drain any extra water, season with salt, cumin, and chili powder, and cook for another few minutes and then enjoy!

The post Making Quality Black Beans from Scratch is Easier Than You Think appeared first on Beautiful Trends Today.

Ingredients:

The ingredient list is made of 1 1/2 cups farro, 1/3 cup chopped scallions, 2 tablespoons olive oil, 1/2 cup toasted chopped pecans, 1/2 cup crumbled feta cheese, salted water, 1/2 cup dried cherries, 2 tablespoons lemon juice, 1/4 teaspoon black pepper, 1/2 cup dried cherries, 1/4 teaspoon kosher salt, 1/4 cup chopped fresh parsley.

Instructions:

Pour the salted water in a pot and wait for it to boil. Include the farro in and let it cook for 15 minutes. Discard the water, strain the farro and rinse it with cold water.

Prepare a bowl for the salad. Add the farro, then include the 1/2 cup dried cherries, 1/4 chopped fresh parsley, 1/2 cup toasted chopped pecans, 1/3 cup chopped scallions, 2 tablespoons olive oil, 1/4 teaspoon kosher salt, 2 tablespoons lemon juice, 1/4 teaspoon black pepper. At the end top it off with 1/2 cup crumbled feta cheese. The farro salad is done and ready to be served.

The post You’ll Be Obsessed With This Farro Salad appeared first on Beautiful Trends Today.