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Chocolate covered banana cupcakes

Ingredients
:
1 1/2 cup whole wheat pastry or brown rice flour
3/4 cup raw coconut crystals
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup milk (I used oat milk but I believe any type will work)
1 1/2 tbsp vanilla extract, divided
3 ripe bananas, mashed
4 1/2 tbsp coconut oil, divided
1/2 cup chocolate chips of your choice
1 tbsp raw honey or coconut nectar
olive oil spray

Preparation:

Preheat oven to 350 degrees.
In a large bowl add in the flour, coconut crystals, baking powder and soda. Mix well and set aside.
Place the milk, 1 tbsp vanilla and bananas in a small saucepan over low heat. Once the mixture is just slightly warm add in 3 1/2 tbsp coconut oil. Stir continuously until the coconut oil is completely melted. Set the mixture aside and let it cool down to room temperature.
Add the wet ingredients to the dry ingredients and mix together. Do NOT over mix.
Lightly spray your cupcake tin with olive oil. Fill each cupcake mold about 3/4 full with the batter.
Place the cupcake tin in the oven and bake for 12 minutes for mini cupcakes and about 18 minutes for regular sized cupcakes. Your cupcakes are done when the tops bounce back when you press down on them.
While your cupcakes are baking add the chocolate chips, 1 tbsp coconut oil, honey and 1/2 tbsp vanilla to a small saucepan. Cook over low heat until melted and smooth. Remove from heat and let cool to room temperature.
Remove your cupcakes from the oven and let cool for 2-3 minutes. Over a piece of wax paper or even paper towel, turn your cupcake tin over and gently pat the back. Your cupcakes should pop right out. Continue to let your cupcakes cool to room temperature.
Once your cupcakes are cool dip the tops of them in the chocolate mixture. You can let them sit at room temperature or place them in the fridge. If you store them in the fridge the chocolate top will harden. (We actually preferred the harder chocolate tops.)

Nutritional Info:

Make 32 mini cupcakes or 15 regular sized cupcakes.

Serving size 2 mini cupcakes or 1 regular cupcake.

Nutrients per serving: Calories: 141.5, Cal. from Fat: 48, Total Fat: 5.5g, Sat. Fat: 4g, Carbs: 23g, Fiber: 2g, Sugars: 10.5g, Protein: 1.5g, Sodium: 42mg, Chol: 0mg

Notes:
If you want to make these cupcakes gluten free simply replace the whole wheat pastry flour with brown rice flour and use a gluten free chocolate chip for the chocolate sauce.
The cupcakes will keep for 2 days at room temperature and up to 1 week in the fridge.

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SOURCE

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Animal crush videos are still legal in the UK

What are animal crush videos? They are videos which contain the abuse of small animals like puppies, rabbits, mice, and kittens, for sexual satisfaction.

The animals are tortured slowly and in the most horrific ways. They are burned, stepped on, skinned, dismembered, nailed, and other such forms of cruelty.

PETITION HERE

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CRISPY POTATO ROAST

Crispy Potato Roast



Ingredients


3 tbsp vegan butter

3 tbsp extra-virgin olive oil

4 pounds russet potatoes, peeled

4 shallots, thickly sliced lengthwise (optional)

Salt, to taste

1/2 to 1 teaspoon red-pepper flakes (optional)

8 sprigs thyme



Directions

Preheat oven to 375 degrees.


In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture.
With a sharp knife, slice potatoes very thinly crosswise.

Arrange potato slices vertically in dish. Wedge shallots (if using) throughout.

Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture.

Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top (about 35 minutes more.)

*Note that the recipe in the photo is doubled. 



RECIPE HERE

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HELP US NAME OUR NEW FAMILY MEMBER!!! PLEASE SHARE!!! #ducks #activism #animals #poultry This lighter colored duck is “Nuwans’” new wife. She is an Appleyard duck and a rare breed. She was in poor conditions and very dirty. She’s had a wash and looks much improved. Please help us give her a name that suits her beauty. We want no immature meat eating names please. She is a family member, we don’t condone cruel meat eating practices. Pretty names please!

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So how many cows are killed for milk, cheese, and other dairy products? According to a recent USDA “Livestock Slaughter” report, 297,000 U.S. dairy cows were slaughtered in the month of January ― the highest monthly figure since 1986. Roughly 3 million dairy cows are killed each year in the U.S., most between 3 to 6 years of age, at only a fraction of their natural lifespan, when their milk production declines. This figure doesn’t include the between 700,000 and 1 million male calves slaughtered for veal as a by-product of the dairy industry.

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