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I went to a music festival in the south a few years ago and one of my main takeaways (actually) was how good the food was. I mean I had a really good time running around, dancing to whatever, not washing my hair, sharing an RV with 6 other people etc (actually!). But the food… it was surprising. I had packed a good amount of fruit and Larabars thinking the situation would be nutritionally inadequate. I’ve since learned that you should just bring a snack for the ride down and worry about food at the destination. Spontaneity! Making do! That’s travel. And it’s certainly a very healthy approach in its own right.

Anyway, so we were in Tennessee on this farm. It was crazy hot, dusty and muddy at the same time, people on all sides, music, drum circles, spontaneous yoga sessions, dancing, fountains, glow sticks, the whole thing. And there’s food trucks/stands everywhere just ready to serve up really awesome stuff–some of them locals, some travellers, some with the festival officially, just a potent mix of yums for real. Within 5 minutes of our little campsite, there was delicious, vegan french toast with bananas and maple syrup, fruit smoothies and fair trade espresso. On one bright morning, having just fetched my plate of morning awesomeness, I went in search of some pals. I caught up with one, also on a breakfast mission, and I um… got a bit grossed out.

He had a plate of biscuits with sausage gravy. Like white, meaty, greasy-ish gravy. In ridiculous, sweltering heat. Steaming hot, meaty, shortening-laden chunkiness on a biscuit. Seeing as I was in a high-and-mighty-on-health phase, I wasn’t feeling it (slash was totally appalled). My friend, however, was crazy about it. With a little space, I couldn’t help but think that the dish had a lot of potential as a concept though. Slightly sweet and rich biscuits with a hearty, herbed gravy on top, all piping hot with lots of fresh black pepper. I could (actually) be into that.

So here’s a plant-based version without gluten! These almond-based biscuits don’t rise terribly much so they’re ideal for smothering with hot gravy and herb-y mushrooms. They’re herbal, sweet and moist with a nice crust on the outside. Leftover biscuits? Cube them up, toss with a bit of oil and pepper and bake in the oven for 10 minutes and you have heavenly croutons for garnishing soups, mixing up with roasted root vegetables etc.

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gluten free sweet potato biscuits with mushroom gravy
Adapted from Roost here and here
serves: 6 -8
special equipment: a blender is helpful but mashing with a fork/heavy stirring is an option
notes: If you’re buying stock, make sure you go for a no sodium variety. Ditto if you use canned beans. The miso adds so much (delicious) saltiness.

2.5 cups almond meal
1/2 tsp fine salt (I used Himalayan pink salt for fun)
1/2 tsp ground black pepper
1 tsp baking soda
1 tsp baking powder
1-2 sprigs hearty herb (sage, rosemary, thyme), leaves removed and chopped
1/2 cup fully cooked sweet potato, mashed up
1/2 tsp ground chia or flax seeds
1/4 cup plus 2 tbsp neutral oil (I used grape seed)
1 tsp apple cider vinegar
1 tbsp maple syrup

gravy + mushrooms:
3/4 cup cooked white beans
1.5 cups vegetable stock
juice of 1 lemon
1.5 tsp miso
1 tbsp almond butter
2 tbsp grape seed oil
5 cups sliced cremini mushrooms
3 sprigs of thyme, leaves removed and chopped

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Make the biscuits: combine the almond flour, salt, pepper, baking soda, baking powder and chopped herb in a large bowl. Combine the mashed sweet potato, ground chia seeds, oil, vinegar and maple syrup in the container of a blender. Puree the mixture completely and pour into the bowl with the dry ingredients. Mix everything together until a dough forms/everything clumps together without being too sticky.

Lay a piece of parchment paper down on the counter and dust it with a finer gluten free flour (rice or chickpea flour). Scrape the dough from the bowl onto the parchment and flatten out slightly. Lay another piece of parchment on top and roll out the dough to about 1 inch thickness. Cut 3-4 inch rounds out of the dough with a biscuit cutter or rocks glass dipped in flour. Lay the rounds on the baking sheet, spaced about 1/2 inch apart (they don’t spread). Bake for 15 minutes or until well browned on the bottom. Remove from the oven and cool slightly.

Start the gravy: combine the beans, vegetable stock, lemon juice, miso and almond butter in the blender pitcher. Turn the motor onto high until mixture is pureed. Set aside.

Saute the mushrooms: heat oil in a large saute pan over medium heat. Add the mushrooms and minced thyme with a few twists of black pepper. Flip/stir until mushrooms are soft and quite brown (do not add salt). Pour the bean and stock mixture into the pan. Give everything a stir. It should seem to reduce right away. Once hot, remove from the heat.

Place a warm biscuit on a plate and ladle about a cup of the mushroom/gravy mixture on top. Garnish with a few minced thyme leaves or black pepper.

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  • janet @ the taste space19/02/2012 - 11:44 am

    This looks super scrumptious! I love your idea of turning them into croutons as leftovers. :)ReplyCancel

  • Zita19/02/2012 - 1:26 pm

    This is a wonderful dish! I love the flavours. I’m going to give it a try!ReplyCancel

  • Sarah19/02/2012 - 1:50 pm

    Amazing. Brilliant. Beautiful.

    I want this right now.ReplyCancel

  • Emma19/02/2012 - 3:06 pm

    Yu-hum! Those pics are calling to me…great that you managed to veganize a dish so successfully too.
    I’ve only had good experiences with festival food, despite being in the UK which is considerably less vegan-friendly on the whole than the US. Perhaps it depends on the music..I’m partial to the slightly alternative, hippie type festival :)ReplyCancel

  • Sarah19/02/2012 - 10:45 pm

    Laura! These are the majority of my favorite ingredients, all in one recipe. Gorgeous, too. Thanks!ReplyCancel

  • Margarita20/02/2012 - 2:18 am

    This is my kind of gravy!ReplyCancel

  • Anna @ the shady pine20/02/2012 - 6:41 am

    Those mushrooms look beautiful….will look forward to trying this dsh!ReplyCancel

  • Katrina @ Warm Vanilla Sugar20/02/2012 - 8:28 am

    I could eat an entire pot of those mushrooms. Awesome.ReplyCancel

  • Dana20/02/2012 - 3:36 pm

    These look amazing! I’ve always wanted to try biscuits and gravy but they usually seem disgusting…not these, though!

    Just found your blog and it is wonderful!

  • Jennifer (Delicieux)21/02/2012 - 3:16 am

    Oh my, this looks so inviting and comforting. We call biscuits something different here in Australia (we call cookies biscuits) but your sweet potato biscuits look so delicious. I’m bookmarking this to try. Thanks for sharing.ReplyCancel

  • sarah23/02/2012 - 4:57 pm

    I used to be terrified of biscuits and gravy, but now love them! These look great – your pictures are so pretty.ReplyCancel

  • Maria @ Scandifoodie24/02/2012 - 1:24 pm

    Such a lovely vegan dish! I’ll have to try this, it’ll be perfect for our autumn in a couple of months’ time!ReplyCancel

  • Brittany25/02/2012 - 10:05 am

    I will never. never. get tired of sweet potato. thank you for coming up with this new way for me to devour it. now wishing it was easier to get ahold of ground flax in Paris… *sigh*ReplyCancel

  • Kasey28/02/2012 - 2:18 am

    I’m so happy I stumbled across your blog for so many reasons! First, I know what you mean about food and music going hand in hand. My husband and I write a site devoted to just that! Second, this dish sounds downright awesome. I can never say no to a good biscuit.ReplyCancel

  • shannon09/03/2012 - 7:24 pm

    Your description of Bonnaroo is spot on.ReplyCancel

  • Jeff25/04/2012 - 7:55 pm

    I made this tonight. It used sage. It was amazing. Very unique flavors. It was so rich that I only ate half a biscuit, but that a good thing. Good job with this one.ReplyCancel

  • […] from tip right: Sweet Potato Biscuits with Mushroom Gravy / Flourless Fudge Brownies / Blueberry Cereal Bars / Toasted Marshmallow Coconut Milk Ice Cream / […]ReplyCancel

  • […] given you a miso-ish gravy recipe before (with mushrooms, white beans and SWEET POTATO BISCUITS, guh I know), but this version is a million […]ReplyCancel

  • […] The First Mess Sweet Potato Biscuits – an adaptation from Roost, looks great as one of those rare vegan paleo baked goods! Vegan […]ReplyCancel

  • caitie18/01/2013 - 10:41 pm

    I don’t usually write reviews but I just made the biscuits for dinner and used spelt flour instead since i was out of almond meal…but the end result- they are to die for!! I recommend this recipe to everyone. Thanks for the recipe!ReplyCancel

  • Whitney22/03/2013 - 12:36 am

    Ohh bonnaroo <3ReplyCancel

  • Risa10/04/2013 - 10:17 pm


    Beyond the fact that your blog feels and looks like beautiful real perfection (every recipe is a creative homegrown saint!), I am head over heels for the plate shown in this post… might you know where it came from/if there are others to be had?

    I would be forever in your debt!



    • Laura Wright11/04/2013 - 9:21 am

      Hi Risa! Thank you for your generous and lovely comment. I picked up the plate at a Canadian chain store called HomeSense. They have a constantly rotating and changing stock of items because they get ends and discontinued bits from major stores. It doesn’t even have a brand name or anything on the bottom of the plate! So sorry I couldn’t help you more on that.

  • Anna25/07/2013 - 9:59 am

    mmm these look sooo delicious, and i love how you’ve made the mushroom sauce with beans!! i always think cooked vegetables are the best way to thicken a sauce. i think i might try these with pumpkin instead of sweet potato lots of cinnamon instead of herbs… something sweet for breakfast? love this recipe, thanks.ReplyCancel

  • Olivia02/08/2013 - 12:17 pm

    I know I’m late to comment, but I have to say this has become one of my favorite meals. So good.ReplyCancel

    • Laura Wright05/08/2013 - 8:25 pm

      That’s great, Olivia. Love hearing about peeps cooking from the archives. Actually the best feeling :) Thanks!

  • […] up from The First Mess: Sweet Potato Almond Biscuits and Gravy. That will make it to our dinner table later this week. Her mushroom gravy sounds divine, but […]ReplyCancel

  • Brunch | Pearltrees13/05/2014 - 9:53 am

    […] almond sweet potato biscuits + mushroom gravy […]ReplyCancel

  • […] Recipe Source […]ReplyCancel

  • Nada Al Alawi29/08/2014 - 3:12 pm

    This looks so good! I was wondering if i can replace the almond butter with anything else?ReplyCancel

    • Laura Wright30/08/2014 - 8:32 am

      Hi Nada, you could replace the almond butter with tahini if you have it. Otherwise, I would just leave it out entirely.

  • Karen06/09/2014 - 6:44 am

    Your recipes look awesome.ReplyCancel

  • […] Almond sweet potato biscuits + mushroom gravy by The First Mess – this looks *so* delicious that I have to bite my first to get my jaw from spasming! Totally something to make to impress guests, methinks :D […]ReplyCancel

  • vanessa22/10/2014 - 10:44 pm

    Hi! How do you cook the sweet potato? Boiled or oven? Thanks!ReplyCancel

    • Laura Wright25/10/2014 - 8:18 am

      Hi Vanessa, I cook the sweet potato in the oven–mostly so I can dry it out a bit more.

  • Linda07/02/2015 - 9:49 am

    As a southern girl originally from Tennessee, wheat and dairy free…I would like to make this recipe for my NY husband who loves biscuits and gravy…I will let you know how it goes …LReplyCancel

  • yassie03/03/2015 - 3:59 pm

    Thanks for this recipe.. I didn’t make the patty, I didn’t have time, instead I roasted cubed sweet potatoes and mushroom, and I made the gravy to go on top. i didn’t have miso so I had to improvise. I used 1 shallot, 1 garlic clove, and minced those and sautéed them in butter, then added 1.5 table spoon all purpose flour (to thicken the gravy a little) and once that got a little brown, added vegetable broth. As far as the spices, I added thyme, and since I am Iranian and we love saffron, I added some as well, along with salt and pepper, as well as crunchy almond butter and a bit of honey.

    I know it’s different than your recipe, but it was your recipe that gave me the idea, try this version and see if you like it! It came out really good. You wouldn’t think almond butter and saffron but it was actually really good, specially with a bit of honey. I like the crunchy almond butter because it adds a crunchy element to the dish!ReplyCancel

  • John-Mark13/05/2015 - 6:07 pm

    What type of miso did you use here? There are so many flavours; from dark and salty Winter misos (like Red and Chickpea) to light and sweet Summer misos (like Mellow White).

    Thanks for a beautiful recipe!


    • Laura15/05/2015 - 3:41 pm

      This is true! I tend to mostly lean on mellow miso for my recipes. I’ll make a note of it for this one! Thanks.

  • […] Smoothies }  1. French Toast Sandwich With Coconut Cream from Me (video above!!)  2. Sweet Potato Biscuits With Mushroom Gravy from The First Mess 3. Dark Chocolate Quinoa Breakfast Bowl from Minimalist Baker 4. Breakfast […]ReplyCancel

  • […] the people in her life. Most of her recipes are vegan and gluten-free. Don’t miss her the almond sweet potato biscuits and mushroom gravy and grilled butternut and radicchio […]ReplyCancel

  • Jessina21/02/2016 - 5:41 am

    Hi Laura,

    I’ve made this recipe twice now and I love it. My question is, for the Biscuits, do you have any suggestions for other flours that could be used in combination with or in place of the almond flour (and any necessary adjustments to ratios of other ingredients)? While I love the almond flour flavor and texture in these, I’m looking for a (whilesome) way to stretch my $ a little more since almond flour is about $10USD/LB. I’ve been wondering about coconut flour, which I do have, but I know the liquids need to be increased substantially with it… And I haven’t been up for experimenting with that yet.

    Side note, my husband is very anti mushroom, so I made the shrooms separate from the gravy (added herbs and pepper to gravy) , and it was still delicious even without mushroom.ReplyCancel

    • Laura21/02/2016 - 8:30 am

      Hi Jessina,

      Are you intending to keep the recipe grain-free? I totally get your point on the price of almond flour and always have pause when I see it in large quantity in a recipe myself. Coconut flour is so tricky to work with because it dries everything out so much (if you’re trying to keep this grain free). I saw a few recipes for all coconut flour biscuits that had a ratio of 1/3 cup coconut flour to 1 1/4-1 1/3 cups of liquid/wet ingredients, so with that in mind you could probably play with this recipe.

      I did some additional googling around and found some almond meal-based biscuit recipes where people substituted ground sunflower seeds. Do you have access to a food processor or blender? If so, you could certainly make a meal/flour out of raw sunflower seeds for a more economical alternative to almond flour/meal. I found another recipe that used a mixture of coconut flour, nut/seed flour, and ground flax as well that looked quite promising HERE.

      Hope this helps a bit!

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I’ve gotten into the same conversation a bunch of times about my preference for locally procured food. It goes in the predictable, but still challenging, direction every time. So what do you do in the Winter? This query is usually delivered in a “Ha! Gotcha.” kind of tone. Well… I always source the best hoop-housed, hydroponic or stored/cellared option I can find for the cooler months in my region. I preserve the bounty of summer, freeze what I can and rely on grains, beans, split peas etc a little more once the woolies are on. I start to miss broccoli though. And citrus, little spheres of sunshine from Florida and California that remind us of the spring to come. It’s just really hard to resist in its peak months. I also have an undying addiction to avocado. So what to do? I mix some imported items into my daily eats without any guilt whatsoever.

When the Ontario produce is on, I’m in there snatching up every last piece, leaf and trimming I can get. Whether from my own garden, the local grocer or  the farmer’s market, I choose locally-sourced items whenever possible. For nutritional completeness and overall culinary satisfaction, I mix in some imported goods while the snow falls. If I’m making a stew with stored Ontario onions, carrots, garlic,potatoes, heirloom beans, and canned summer tomatoes, I’m not going to feel terrible about stirring some American chard and minced thyme into the pot. Balance, consideration and flexibility is delicious in food, but also in life.

So with that, I give you one of my favourite snacks. Rustic, simple and highly adaptable to whatever greens are available/what you have leftover from last night’s supper. I make an olive tapenade with herbs and almonds to give it some body and a roast-y heartiness, slather it on crusty bread and top all of that with some super garlicky cooked greens and a little sprinkle of toasted almonds. Satisfying, salty, crunchy, mushy; only good things can come of this. You don’t have to actually make a tapenade either. A smear of ricotta or some dijon mustard is nice too.

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garlicky greens bruschetta with olive & almond tapenade
serves: 2
notes: The bread is a pretty central ingredient here, so make sure your loaf comes from a bakery of good repute. Leftover cooked greens work wonderfully for this. Just give them a quick heat-up in the saute pan with a splash of water.

1 cup pitted olives (I went for kalamata)
1 clove of garlic, chopped a bit
1/3 cup almonds, toasted + extra chopped for garnish
5 sprigs of thyme, leaves removed
zest of 1 lemon (optional but fantastic)
ground black pepper
2 tbsp extra virgin olive oil

4 slices of crusty bread
2 tbsp olive oil
1/4 small cabbage, cored and thinly sliced
5-6 ounces spinach, roughly chopped
1 clove of garlic, minced
pinch of chili flakes
salt and pepper
lemon wedges

Make the tapenade: combine all tapenade ingredients except the olive oil in a food processor. Pulse ingredients about 10 times to get everything chopped up. Put it on high and drizzle the oil in through the feed tube. Stop the machine, scrape down the sides and flip to high again. Mix until you have a smooth, uniform paste. Set aside.

Start toasting your bread. Heat the oil in a medium saute pan over medium heat. Add the cabbage and saute until slightly softened, about 3-4 minutes. Add the spinach. Saute until slightly wilted, about 2 minutes. Add the garlic and chili flakes and season the mix with salt and pepper.Stir and toss around until spinach is wilted but still quite green. Remove from the heat.

Slather slices of toast with about 2 tbsp of tapenade each. Place a mound of cooked greens on top. Serve with lemon wedges either hot or at room temperature.

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  • Jen14/02/2012 - 12:10 am

    I’m with ya. To bide my time, I’m ordering seeds and thinking summery thoughts!ReplyCancel

  • Margarita14/02/2012 - 1:10 am

    I try to be seasonal as much as possible, but sometimes there are things that are too good to pass on… Bananas, avocados, pineapple, mangoes, mushrooms, I buy them all without feeling guilty. Somewhere out there it is still business for other small time farmers. That’s how I like to think of it.ReplyCancel

  • Meaghan15/02/2012 - 4:28 pm

    I love your recipes! I am a big fan on food gawker. Do you have a google +? I run a google + that distributes food articles and recipes. I would love to start sharing your stuff right from google +!!ReplyCancel

  • kels16/02/2012 - 1:20 am

    love olive tapenade. oh yes. only GREAT things can come of this :)ReplyCancel

  • Anna @ the shady pine16/02/2012 - 7:08 am

    What a perfect lunch this would be….anything with olives has me won over!ReplyCancel

  • adrienne22/02/2012 - 9:47 pm

    I follow along the same philosophy when it comes to local food in the winter months. I love this snack!ReplyCancel

  • […] Garlicky Greens Bruschetta with Olive Tapenade by The First Mess  […]ReplyCancel

Chili and Lemon Roasted Tofu with Kale & Pine Nutspin it!pin it!
Inspiration and big change is always floating around in the back of the mind, in the atmosphere, everywhere really. Like an iceberg that looks so small and unassuming on the surface of dark water, there’s a giant waiting to be seen underneath. It is impressive, surprising; its potential builds up over weeks and months. Maybe even years. Just waiting and growing.

…I saw roasted kale on a menu recently and was kind of taken aback at first. I thought it would be weird, nonsensical, all that; even though I absolutely love kale in any form I’ve tried. So I tinkered with it at home out of curiosity. Wow. Really good. Surprising. That reaction and the whole lead-up to it kind of summarizes life right now, lots of delicious surprises. They were kind of there all along in whispers and hums, developing and getting bigger and louder and then whoa. Right there. Hello.

Other than that, not much else to chat about. I just received Bryant Terry’s fantastic new book and was feeling so inspired flipping through the pages and looking at the gorgeous photos. I remembered a technique I learned from his first book Vegan Soul Kitchen for roasting tofu. I was so thrilled to see a new rendition in The Inspired Vegan. So here’s my take for you to play with and be inspired by (hopefully). Big hugs :)

Chili and Lemon Roasted Tofu with Kale & Pine Nutspin it!

chili, lemon and herb roasted tofu with kale and pine nuts
inspired by Bryant Terry
serves: 2
notes: I make this dish all on one sheet pan. Choose one thats big enough to accommodate everything and just add the components as time winds down. Also, any strong spice or flavour would be great here, this dish is pretty open to interpretation.

1 lemon, zest and juice
1 garlic clove, sliced
1 tsp red chili flakes
2 sprigs rosemary, leaves removed and chopped
4 sprigs thyme, leaves removed and chopped
salt and pepper
3 tbsp grapeseed oil
1 package (227g) organic firm to extra firm tofu, cut into 1/2 inch cubes
1 bunch kale, leaves removed and torn into 1.5 inch-ish pieces
small handful of pine nuts

Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper.

Combine the lemon zest, sliced garlic, chili flakes, rosemary, thyme, salt and pepper in the bowl of a mortar and pestle. Grind it up until a dry paste is achieved. Add the lemon juice and oil and grind until mixture is unified.

Pour about half of the oil and lemon juice mixture into a large bowl. Toss it with the cubes of tofu very gently. Place onto  the parchment-lined baking sheet in one tight section. Roast for 20 minutes or until lightly browned. Remove from the oven and gently toss the tofu cubes with a fork or spatula. Place back in the oven and roast for another 10 minutes.

Toss the kale with the remaining oil and lemon juice mixture in the large bowl. Remove the tofu from the oven and place the kale on most of the remaining space of the tray. Roast for 10 more minutes. Place pine nuts on the tray and roast for another 2-3 minutes, until tofu is quite browned, kale has wilted and crisped a bit and the pine nuts are golden.

Serve hot or at room temperature.

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  • dana @ my little celebration09/02/2012 - 8:55 pm

    I WILL be making this as I just picked up some tofu at TJ’s. Lovely!ReplyCancel

  • Jacqui09/02/2012 - 11:12 pm

    I’ve never thought to roast kale either! Sound absolutely delicious! I’ll definitely be trying this soon.ReplyCancel

  • Michelle10/02/2012 - 12:26 am

    Looks delicious lady! Totally my kind of meal on top of some brown rice!

    Question: If one doesn’t have a mortar and pestle….what does one do?ReplyCancel

    • Laura10/02/2012 - 6:40 am

      Michelle, If you’re feeling lazy, blend it all. If not, just chop the herbs, garlic, zest etc all fine and stir it into the lemon juice and oil :)ReplyCancel

  • Margarita10/02/2012 - 8:22 pm

    Love all these ingredients… Never thought of using lemon to flavor tofu… So good!ReplyCancel

  • Katrina @ Warm Vanilla Sugar11/02/2012 - 12:07 am

    I need this. For reals.ReplyCancel

  • Judy12/02/2012 - 10:26 pm

    oh wow this is beautiful.. I love tofu and am glad that everybody’s starting to get into it. There are just so many ways to spice up this wonderful treat and this chilli lemon recipe is awesome! Now only if I can get kale….ReplyCancel

  • Love love love Bryant Terry! Just ate his creamy grits & tempeh last night for dinner. : ) (This looks amazing, ps.)ReplyCancel

  • Diane16/03/2012 - 1:05 pm

    I made this and will be remaking it for my daughter who is visiting this week. The kale is absolutely wonderful, the tofu delecious and the pine nuts were just another layer of flavor. Also easy to make once you get through the first part. This is definitely something I will be adding to favorite recipes.ReplyCancel

  • […] From The First Mess […]ReplyCancel

  • Elizabeth (Greens & Seeds)05/05/2012 - 8:47 pm

    Roasting the entire meal on one baking sheet? Brilliant!ReplyCancel

  • […] for easy prep and clean up. I wish this brilliant idea was my own, but I first read about it on The First Mess. She roasts kale with the tofu, uses a different flavor profile all together, and credits Bryant […]ReplyCancel

  • […] Preheat the grill to medium-high. Place the tofu pieces onto the grill. Wait for about 2 minutes or until good char marks appear. Flip the pieces over. Cook until char marks appear on the reverse and tofu is browned to your liking. Remove from the grill and set aside. Don’t have a grill? You can always roast it. […]ReplyCancel

  • Meg26/09/2012 - 9:20 pm

    I just wanted to say that I had been eyeing this recipe for sometime. Finally made it this evening, and it was the perfect combination of flavors. The only change was that I added half the kale for 10 minutes and the other half for 5 minutes so there was a nice mix of crispy and soft kale. Delicious!ReplyCancel

  • Katie (The Muffin Myth)03/10/2012 - 10:51 am

    You know, I had some kale in my hands yesterday (which is *extremely* tough to find in Sweden) and I was going to toss it in the oven along side a spaghetti squash I was roasting, but I thought, nah, roasted kale? That sounds crazy. Now I’ll definitely come back to it. The tofu looks great as well! Thanks for the recipe.ReplyCancel

  • […] Spice Kale & Tofu Recipe (inspired by The First Mess) […]ReplyCancel

  • Reesa19/10/2012 - 1:57 pm

    How am I just finding your website now?! Shame on me. I’d better get moving through the archives stat… there are so many wonderful things to try!ReplyCancel

  • […] and roasted kale adapted from The First Mess. The rest is from my […]ReplyCancel

  • Reeve13/08/2013 - 10:44 am

    Oh man, this sounds good! QUick question though, do you press the tofu first for this recipe? My gut says yet, but I’ve never roasted tofu so I thought I would ask.ReplyCancel

    • Laura Wright13/08/2013 - 11:07 am

      Hi Reeve! You can if you want, but I don’t think it’s necessary. The high heat of the roasting takes most of the moisture away. Super easy! :)

  • […] or raw (teach yourself to make baked tofu and never have a boring salad […]ReplyCancel

  • Yeeeeaaah!! Roasted foo is da bomb!ReplyCancel

  • […] Adapted from The First Mess  […]ReplyCancel

  • […] Chili, lemon, and herb roasted tofu with kale and pine nuts […]ReplyCancel

  • […] Spice Kale & Tofu Recipe (inspired by The First Mess) […]ReplyCancel

  • […] Roasted Tofu and Kale with Pine Nuts //The First Mess […]ReplyCancel

  • […] Roasted Tofu And Kale with Pine Nuts […]ReplyCancel

  • Nanc25/08/2015 - 10:02 pm

    I was very apprehensive about this recipe, as I am just learning to eat Tofu or cooked kale. But I was very happy with how it turned out, however was that the tofu was not as flavorful as I would want. Next time I make it I am going to try smaller pieces and allow it to marinate a little longer.

    I also roasted some carrots to go with this dish.Their sweetness perfectly balanced the acidity of the kale.

    Loved the recipe, cant wait to try this and other recipes on the site again.ReplyCancel

Vegan Hot Cocoa Pancakes - The First Messpin it!pin it!
Healthy chocolate pancakes friends. I know, I can’t believe it either, but let’s talk about the events at hand. I actually  kind of like Valentine’s Day. I know it’s cool to hate on February 14th because it’s just.., like, a meaningless marketing shill instigated to drive capital to the card/gift companies maaaaan. Why do you have to prove your love on only one day of the year? Scoffs, grumbles, negativity, silliness.

I actually don’t care. Remember when you were young and we all gave valentines and treats to everyone in the class and it was cute, delicious, sparkly, corny, pink and red all over? It was such a fun write-off kind of day. Warm fuzzies. You got to make a pouch out of construction paper, decorate it with glittery paint and take it home all full of chocolate, marshmallow-y things, ju-jubes and Teenage Mutant Ninja Turtles, California Raisins, Strawberry Shortcake etc punch-out valentine cards. It was, in sum, the best ever. Chocolate and paper goods are still totally my jam 18 years later so why wouldn’t I love Valentine’s Day?

Something I don’t exactly love: big, shiny, monumental dinners on Cupid’s big night out. Meeeeeh. I usually can’t swing it because I’m working anyway but! I feel kinda bad for the service and cooking staff at any given restaurant, surrounded by so much lovey dovey-ness while being away from their special guy/gal. I don’t particularly aspire to contribute to that cruddy feeling while I’m picking away at some sort of heart-shaped root vegetable or cake or something in the candle light. I like going out for an amazing meal, don’t get me wrong. But for V day, home dates just feel right.

Enter these delicious pancakes. They’re chocolate (duh), wholesome, easy to whip up and perfect for lazing about with your lovey in jammies with some fresh fruit, the newspaper, a thick wooly blanket, maybe some Curb Your Enthusiasm on in the background (SUCH a romantic choice, right?) and a hot, cozy pot of earl grey steeping away. Comforting, warm, close and sweet (and somewhat awkward at any given moment if Larry David is on your TV screen…). It’s perfect. These are also totally fine to make just for yourself. I make a single serving of pancakes about as often as I crave pancakes. Which is… crazy often. Whatever. It starts with self love, guys!

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hot cocoa pancakes
This recipe was originally developed for the Toronto Vegetarian Association
serves: 2 (generously)
Heart shapes! Go on. Do it.

1 cup non-dairy milk
1 tsp apple cider vinegar
1 cup light spelt flour (or whole wheat, all purpose etc)
2 tsp baking powder
¼ cup + 2 tbsp cacao/cocoa powder
1/2 tsp cinnamon
pinch of salt
3 tbsp maple syrup (or agave nectar) plus extra for serving
1/4 cup liquid coconut oil (or other oil)
1.5 tsp vanilla extract

Mix the non-dairy milk and apple cider vinegar in a small bowl and set aside to curdle, about 5 minutes.

Mix the flour, baking powder, cocoa powder, cinnamon and salt together in a large bowl until combined. Add the curdled milk, maple syrup, coconut oil and vanilla. Mix with a wooden spoon until just combined. It should be a tad loose-seeming.

Heat a large, non-stick pan over medium-low heat. Drop ¼ cup measures of the batter into the pan (not too many at a time!). When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 1-2 minutes. Repeat for the other side, remove from the pan and set aside on a covered plate to keep warm.

Serve with maple syrup, sliced bananas, berries or whatever other accompaniments you like.


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  • Katrina @ Warm Vanilla Sugar05/02/2012 - 11:28 am

    Whoa. These are so yummy looking!ReplyCancel

  • Courtney Jones05/02/2012 - 12:48 pm

    These pancakes look fantastic. Yum!!!! I have book marked the recipe to make next Sunday for my sweetie. Thanks for the idea :)ReplyCancel

  • Jennifer05/02/2012 - 2:04 pm

    These look amazing! Beautiful photos too.ReplyCancel

  • adrienne05/02/2012 - 5:23 pm

    Ahh I miss those days of homemade construction paper Valentine’s too. Who didn’t love those chalky hearts with messages on them? This is perfect for the casual Valentine’s Day we’ll have. Breakfast for dinner, yes please :)ReplyCancel

  • Margarita05/02/2012 - 9:29 pm

    I think this can be Valentine’s dinner and my man will be happy! Thanks for sharing this!ReplyCancel

  • Anna06/02/2012 - 11:41 am

    I’ve always thought of Feb 14 as more of a share love and homemade valentines with everyone, rather than a big date night. The pancakes look wonderful!ReplyCancel

  • dana @ my little celebration06/02/2012 - 10:44 pm

    These look fantastic! Lovely photos, too. And I love your blog design. So simple and clean!ReplyCancel

  • Anna @ the shady pine07/02/2012 - 5:44 am

    Oh yum! I just need to get hubby to make these for v day for me :)ReplyCancel

  • myfudo07/02/2012 - 6:41 am

    Oh my! These are heavenly treats…I don’t need to wait for Valentine’s Day to make these, I am making a bunch today. Yummy!ReplyCancel

  • hannah@ bake five07/02/2012 - 9:59 am

    oh my oh my…… if only a guy would make this for me…or anything!ReplyCancel

  • Sarah07/02/2012 - 11:50 am

    Would regular milk work for this recipe?ReplyCancel

    • Laura07/02/2012 - 11:52 am

      Hi Sarah,
      Regular milk would work just fine. Or you can swap out the non-dairy milk and the apple cider vinegar with 1 cup of buttermilk if you have some :)

  • sara07/02/2012 - 12:09 pm

    i am a terrible gift giver but i love love spoiling hugh with good food for holidays. I’m excited for chocolate pancakes!!ReplyCancel

  • Koko07/02/2012 - 1:31 pm

    Gorgeous photos! Mmmmm delicious looking pancakesReplyCancel

  • Danielle07/02/2012 - 5:49 pm

    These look SO good. I love pancakes and I love chocolate, and I can’t imagine anything better than these two things together!! Thanks for the inspiration. And btw, I love valentine’s day too, and I don’t care who knows it :)


  • Zita07/02/2012 - 6:21 pm

    This recipe stole my heart! :) I’m a huge fan of vegan pancakes (I have many recipes on my blog) and this one is definitely on my list of what I’d love to make. Wonderful photography too!ReplyCancel

  • Amanda08/02/2012 - 1:56 pm

    Yum! Can’t wait to make these on St.Valentines day…or every other day of the week! Our Food Lovers would love to read about this on our community page!

  • Ani09/02/2012 - 7:51 pm

    These look delicious. Curious, though: What does the curdled milk bring to the table?ReplyCancel

    • Laura09/02/2012 - 8:09 pm

      Hi Ani, the curdled milk thing is meant to evoke buttermilk because it seems to be pretty classic in the realm of pancakes. It adds moisture, a little tang and helps with the rise too! Hope that clarifies!

  • Javelin Warrior10/02/2012 - 10:20 am

    Your pancakes are incredible! They’re so intensely dark and layering with bananas is perfect… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspirationReplyCancel

  • sarah14/02/2012 - 6:36 pm I love the picture with the fork and last bite. And the heart! Love.ReplyCancel

  • nib15/02/2012 - 10:49 pm

    We made these w/strawberries & syrup, they were like molten chocolate cake for breakfast. Highly recommended. Next time we’ll try them with bananas & coconut whipped cream. Thank you for the post!ReplyCancel

  • Margarita25/02/2012 - 3:43 pm

    Made this today and it was absolutely delicious. Thank you!ReplyCancel

  • […] 11. Laura from the First Mess: Hot Cocoa Pancakes (from her site) AND Chilled Double Chocolate Torte from Oh She Glows […]ReplyCancel

  • Afrina khan08/02/2013 - 11:23 am

    Hi these look delicious …what kind of whole wheat flour would they work with ? Like whole wheat pastry flour right ? Or How can I make this gluten free ? What flours should I use ? Thank u !ReplyCancel

  • Decking Ipe16/02/2013 - 6:27 am

    Looks so delicious. My BF loves it when I make pancakes for him. He also loves chocolate, and he loves peanut butter on his pancakes. This might be a match made in heaven.ReplyCancel

  • Nikolina04/05/2013 - 11:15 am

    Hi Laura!
    We just polished these delicious pancakes off and wanted to thank you for sharing your amazing creations with the rest of us. I have used chocolate hazelnut milk and hazelnut oil to round out the flavor and it was just great! Thank you SO much!ReplyCancel

  • diesen Inhalt20/07/2013 - 2:35 am

    Delicious pancakes! I’ll try to make them tomorrow morning.ReplyCancel

  • […] Hot Cocoa Pancakes from The First Mess […]ReplyCancel

  • Jenny18/01/2015 - 12:00 pm

    I made these pancakes today and OH MY GOODNESS THEY TASTED SOOOO GOOD. Thank you so much for this recipe, I will certainly make them again very soon. <3ReplyCancel

  • Katie27/03/2015 - 2:11 pm

    I made these this morning for my kids as part of a birthday breakfast. They loved it, and you may have just turned me into a vegan! I couldn’t believe how light and fluffy they were. These are the best pancakes I’ve ever had! Thank you for the recipe :)ReplyCancel

  • Leen24/04/2015 - 11:21 pm

    The pancakes are fluffy but they don’t hold well. Will add flaxmeal in future. Thanks for the recipe!ReplyCancel

  • Kate12/07/2016 - 9:46 am

    Great recipe, I can’t wait to make!ReplyCancel

pin it!pin it!

Okay so I don’t love cupcakes. Even when the craze hit big time, I wasn’t totally on board. All of those gorgeous sweet little cakes, ornate and decorated just so… had way too much frosting for my taste. It seems to me that there is an inherent issue of ratios with this handheld treat. This is especially true if the frosting is piped on top, as opposed to being smeared rustically. Giant, sweet clouds were distracting me from my favourite part– the actual cake! Then the boutique bakeries were selling frosting shots. Actual shots! Glorified gluttony. And there was a tv show with cupcake shop proprietors competing and snapping at each other about non-rising cakes, time winding down, fillings not jiving with icings, trivial matters completely. Catty. Terrifying. Cupcakes and their whole scene was, without exaggeration, scaring the crap out of me. So I avoided them for a bit. I opted for cookies and actual slices of cake, a tart here and there. I felt fine about it.

But sweet, little snack cakes with just a bit of glaze-y coconut cream on top? I’ve talked myself into a bit of that action. It has a different feel. A bit more casual, but certainly refined. The ratio of sweet topping to lemony and light cake is ideal for someone like me. It’s just a nice little snack to go with tea. A cup-sized cake shouldn’t make you feel like you’ve gone over the edge with indulgence right? It’s individually portioned out of reason, out of fairness and in the interest of an individual’s right to an equal portion of the dozen. It is just. These spelt-based cakes are rich with coconut milk and have a crunchy little dusting of nutty sesame seeds for fun because individual cakes, at their heart, are totally about fairness and super cute fun time with sparkles and everything else great in life. And this is totally one of those throw-it-all-in-one-bowl-and-mix kind of cakes! Everyone wins here.

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lemon coconut cakes with coconut glaze and sesames
serves: makes 10-12
notes: Feel free to mix up the citrus a bit! Meyer lemon or orange or lime would all be quite good. Also, as soon as you use 1/2 the can of coconut milk in the batter, put the remaining milk in the freezer so that it can firm up and become more cream-like.

1/2 cup natural sugar
1/3 cup melted coconut oil + extra for greasing
1 14-ounce can coconut milk, divided
zest of 1 lemon
juice of 1 lemon (about 1/4 cup), divided
2 tsp vanilla extract, divided
1 cup white spelt flour
1/2 cup whole spelt flour
1.5 tsp baking powder
1/2 tsp baking soda
small pinch of fine sea salt
2 tbsp agave nectar
small handful toasted sesame seeds

Preheat the oven to 350 degrees F. Grease and flour a 12 tin muffin pan and set aside.

Mix the sugar, coconut oil, half the can of coconut milk, lemon zest, 2 tbsp lemon juice and 1 tsp of vanilla in a medium-large mixing bowl until thoroughly combined.

Sift in the white and whole spelt flour, baking powder, baking soda and salt. Mix into the wet mixture until just combined.

Portion the batter into the prepared muffin tin and bake for 15-20 minutes or until cake springs right back when you push on it and a toothpick comes out clean. Cool pan on a wire rack thoroughly.

Make the glaze: remove the remaining coconut milk from the freezer and give it a little stir. Whisk it up with the remaining lemon juice, vanilla and the 2 tbsp of agave nectar. Spoon on top of the cooled cakes and garnish with the toasted sesame seeds.

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  • Katrina @ Warm Vanilla Sugar29/01/2012 - 9:14 pm

    What a lovely treat! These sound so yummy!ReplyCancel

  • Courtney30/01/2012 - 11:42 am

    I agree with you about the whole cupcake thing! I can’t stand tons of icing and people seem to think that is crazy. These little cakes look absolutely delicious!ReplyCancel

  • Jacqui30/01/2012 - 2:17 pm

    I have never really liked cupcakes/cake all because of the frosting; way too sweet! But your’s sound just my style! And I love the sesame seed sprinkles too!ReplyCancel

  • MyFudo31/01/2012 - 2:44 am

    I love the mix of coconut and sesame seeds…The glaze looks really interesting! I have always loved mini cakes!ReplyCancel

  • CulinarilyCourtney31/01/2012 - 3:22 am

    While I have to admit that frosting actually is my favorite part of a cupcake, haha, these little cakes are just too cute not to want to eat them! I love your idea of sprinkling them with sesame seeds–nature’s sprinkles heheh :)ReplyCancel

  • Zita31/01/2012 - 5:04 am

    I’m vegetarian but I bake a lot of vegan cakes. These cupcakes are my kind of cakes! In most of my baking I also use whole spelt and white spelt flour. :)

    I’ll definitely give a try and bake these muffins!ReplyCancel

  • Jeanine31/01/2012 - 10:55 am

    I can’t wait to make these! They’re so cute and what’s better than lemon and coconut?I’m with you on the frosting thing…ReplyCancel

  • Jess @ littlegirlbigappetite31/01/2012 - 1:21 pm

    Oh these look so cute and yummy! Glad to stumble upon your page and be a new follower :)ReplyCancel

  • adrienne01/02/2012 - 10:42 am

    Couldn’t agree more with cupcake culture. Wow, these little cakes sound dreamy! They’re the grown-up, educated version of the cupcake :)ReplyCancel

  • Kels02/02/2012 - 4:16 pm

    Love how you used newspaper for the drippings, can’t believe I hadn’t thought of that. These look like they pack quite a punch. And I agree, never was a cupcake gal myself, although these are something I could buy into.ReplyCancel

  • Margarita03/02/2012 - 11:07 pm

    Lovely little things! I, like you, have never gotten into the cupcake craze, but I do like muffins and delicious snackies like this.ReplyCancel

  • Leah05/02/2012 - 10:45 pm

    These look perfect – nice hint of coconut w/ sesame but not too sweet! Sounds like a fantastic combo.ReplyCancel

  • rachel07/02/2012 - 8:24 am

    New here… love this post. We must be soul sisters, because I couldn’t agree more about the horrors of cupcakes buried in frosting. I must try your recipe. Thanks for sharing.ReplyCancel

  • Mary12/02/2012 - 5:12 pm

    Would it be okay to substitute the two spelt flours in this recipe with 1.5 cups of an all-purpose gluten free flour (I use the Bob’s Red Mill brand). I’m new to the gluten free thing and have no idea how the different blends work.ReplyCancel

    • Laura12/02/2012 - 7:06 pm

      Hi Mary, I’m not totally sure how Bob’s would do in this recipe (it’s not my favourite blend to be honest). I really, really love this particular blend from another blog: I’ve had a lot of success with it when making other treats (including cake). You might have to introduce a binder of some kind (a tbsp of ground flax seeds in 1/4 cup of water, an egg, 1/4 cup of applesauce or something similar) if you go with a GF flour blend in general though. Hope that helps!

  • Judy @ Seven Second Rhapsody12/02/2012 - 10:29 pm

    oh….wow. That just looks like it’ll make any rainy day fill with sunshine!ReplyCancel

  • Mary15/02/2012 - 1:26 pm

    Thanks Laura! That really helps. I’m definitely going to try the oh, ladycakes recipe!ReplyCancel

  • Reb23/02/2012 - 6:19 am

    Was searching for a sugar-free coconut milk glaze and came across your lovely blog, so glad I did! Your recipes and food philosophy are something I want to see more of– will be visiting often!ReplyCancel

  • […] Almost-vegan coconut lemon poppyseed cupcakes Very loosely adapted from The First Mess – 1/2 cup unsalted butter, room temperature – 1/2 cup sugar – Half of a 398 ml (14 oz) can of […]ReplyCancel

  • Cookie and Kate25/02/2012 - 2:15 pm

    Well, I don’t know how I missed these when you posted them last month, but they look absolutely perfect. Your little coconut cakes are my kind of indulgence.ReplyCancel

  • […] learned a few valuable lessons today when trying to transform Laura Wright’s Little Lemon Cakes + Creamy Coconut Glaze into doughnuts […]ReplyCancel