I Got it From My Momma <3

One single day to celebrate all the Mothers out there is just not enough.. Does anyone have that one person you go to for everything? I mean EVERYTHING... Well we do, and it is this amazing woman right here. Our Mom. 

RYP Vegan Carrot Cake Pancakes:

Ingredients

• 1 cup whole-wheat flour
• 1 tbsp coconut sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1 1/4 cup non-dairy unsweetened milk (we used oat milk)
• 3 tbsp melted coconut oil
• 2 tsp vanilla extract
• 2 tbsp RYP Keep Calm And Carrot On Carrot Powder
• 1/3 cup chopped walnuts or pecans

Coconut Cream Topping

• 1 can chilled coconut milk can
• 2 tbsp non-dairy unsweetened milk (we used oat milk)
• 1 tsp vanilla extract
• 1/4 cup powdered sugar

Directions

1. In a large bowl whisk together dry ingredients (flour, sugar, baking powder, cinnamon, ginger and RYP Powder)
2. Mix wet ingredients into dry (milk, coconut oil, vanilla extract)
3. Fold in the chopped walnuts, heat up a pan on medium heat with coconut oil
4. Once the pan is hot scoop about 1/3 cup of the batter into the pan and cook for 1-2 minutes per side, flip when golden brown on the bottom
5. Once the coconut can is chilled, scoop the cream out of the can avoiding any of the liquid
6. Using a hand mixer beat the coconut cream, milk, vanilla and add the sugar
7. Top the pancakes with coconut cream, grated carrot, walnuts and maple syrup!

RYP Vegan Raspberry Chocolate Scones

Ingredients

• 1 3/4 cup Whole Wheat Flour
• 5 tbsp coconut sugar (add more to make sweeter)
• 2 tbsp RYP Razzle Dazzle Powder
• 1/4 cup Coconut oil
• 3/4 cup Dairy Free Milk of Choice (we used almond)
• 1/4 tsp vanilla extract
• 1 tsp Baking Powder
• 1/4 cup melted dark chocolate (for drizzle)

Directions

1. Preheat oven to 400 F and line a baking sheet with parchment paper
2. Combine dry ingredients and mix well
3. Add the coconut, nut milk and vanilla extract and gently mix
4. Knead the dough few times and roll into a 1 inch think circle on a floured surface
5. Slice into 8 scones and lay on prepared baking sheet, bake in oven for 10-12 minutes
6. Sprinkle toppings of choice we used shredded coconut, raspberries and a drizzle of dark chocolate

RYP Strawberry & Blueberry Oat Pancakes

Ingredients

• 1 Banana
• 1 Egg
• 1 tbsp RYP The Straw to My Berry Powder
• 1 tbsp RYP Berry Delicious Powder
• 1 tsp Coconut oil
• 1/3 cup Dairy Free Milk of Choice
• 1 tsp Honey (can substitute for maple syrup)
• 1/3 cup Oats (finely ground)
• 1/2 tsp Baking Powder
• 1/2 tsp Cinnamon

Directions

1. In a mixing bowl mash banana and whisk with coconut oil, milk, honey & egg
2. Add baking powder, ground oats, cinnamon and RYP Powders
3. Heat up a non-stick pan with coconut oil on medium high
4. Use a spoon to scoop forming small sized pancakes, once start to bubble flip over.
5. Sprinkle toppings of choice, we used fresh berries and maple syrup.

BAKED GOODIES:

COCKTAIL HOUR

RYP Blackberry Mojito

Ingredients

• 1.5 oz White Rum
• 1 tbsp RYP Blackberry Powder
• 2 tbsp Fresh Lime Juice
• 2 tbsp granulated sugar
• 8 Fresh Mint Leaves
• Club Soda
• Ice

Directions

1. Fill a 12 ounce highball glass with ice and set aside
2. Blend or Stir White Rum, Fresh Lime Juice, RYP Blackberry Powder & Sugar in a blender or use a hand blender
3. Fill a cocktail shaker with blended mixture and add mint leaves to muddle
4. Cover and shake lightly until combined, pour into prepared glass and top with fresh blackberries/fresh lime slice and a fresh mint leaf
5. Cheers!

 RYP Blueberry Lavender Margaritas

Ingredients

• 1.25 oz Tequila
• 0.5 oz Triple Sec
• 1.5 oz Fresh Lime Juice
• 0.5 oz Lemonade
• 1 tbsp RYP Blueberry Powder
• 0.5 oz Lavender Syrup
• Sugar for rim

Directions

1. Rim the edge of glass with lime juice, dip the rim of glass into a small plate of sugar (this is optional)
2. Blend Tequila, Triple Sec, Fresh Lime Juice, RYP Blueberry Powder & Lavender Syrup in a blender or use a hand blender
3. Fill a cocktail shaker halfway with ice add blended mixture and shake vigorously and strain into sugar rimmed glass filled with ice
4. Cheers!

SWEET TOOTH:

RYP Cranberry Pistachio Bark (Our Momma's Specialty)

Ingredients

• 500 g White Chocolate
• 1 cup Shelled Pistachios
• 2 tbsp RYP Cranberry Powder

Directions

1. Preheat oven to 350 degrees F
2. Melt chocolate in a heat safe bowl over a pot of boiling water, stove top. Set aside and let cool to room temperature
3. Roast Pistachios for 5-7 minutes, set aside to cool
4. Add RYP Cranberry Powder to two spoonfuls of melted chocolate and stir to combine
5. Stir in Pistachios into melted chocolate (without cranberry powder) and then pour mixture onto parchment lined baking sheet, then stir in Cranberry Melted Chocolate creating swirls throughout
6. Refrigerate for at least 1 hour then break into pieces, enjoy!

RYP Red Velvet Beet Cookies

Ingredients

• 3 tbsp RYP Just Beet It Powder
• 1 1/2 cups Whole Wheat flour
• 1/2 tsp Baking Soda
• 1/2 cup unsalted grass-fed butter at room temp
• 3/4 cup Coconut Sugar (brown colouring) or Cane Sugar (red colouring)
• 2 tbsp Cocoa Powder
• 1 Egg
• 1/4 cup Dairy Free Milk of Choice (we used oat)
• 1 tsp Vanilla Extract
• 1/4 cup Chocolate Chips (white or dark)
• 1/2 tsp Sea Salt

Directions

1. Preheat oven to 375 F and line a baking sheet with parchment paper
2. In a large bowl whisk together flour, baking soda, cocoa powder, RYP Just Beet It Powder and Sea Salt
3. In a medium bowl mix together egg, butter, sugar and vanilla using a hand mixer
4. Pour wet into dry and fold together, and fold in the chocolate chips at this point
5. Roll into tbsp dough balls and press down gently, bake for 10-15 mins
6. Let Cool, Enjoy! 

RYP Pumpkin Spiced Pizzelles (Another Momma's Special)

Ingredients

• 3 tbsp RYP Pumpkin Powder
• 3 eggs
• 1/2 cup sugar
• 2 tbsp maple syrup
• 1/2 cup butter (melted)
• 1 tsp vanilla
• 1 3/4 cup whole wheat flour 
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp cardamom
• 2 tsp baking powder

Directions

• Grease the plates of the Pizzelle Iron generously with butter or coconut oil
• Preheat the Pizzelle Iron
• In a large mixing bowl beat the eggs, sugar, maple syrup together until light and fluffy
• Add butter, RYP Pumpkin Powder, vanilla and beat well
• Sift flour, cinnamon, ginger, cardamom, salt and baking powder together, add to egg mixture and mix until just blended
• Drop a tsp of batter into the Pizzelle Iron and close to let cook until the steam stops then remove from the iron
• Continue the last step until there is no more batter, enjoy!