Net Zero's Favorite Plant Based & Low Waste Recipes

Net Zero's Favorite Plant Based & Low Waste Recipes

Whatever the situation we may have, and wherever it is, food is always a good idea. While it's no longer only a survival thing, a lot of people find food is the best relief and a great mood-booster, including us - all the Net Zero team! :)

Here are the top 5 of our favorite plant-based and low waste recipes to make. Featuring our Silicone Baking Mat and Silicone Baking Cups that you can reuse thousands of times without worrying about waste and polluting the environment! All good food with good cause!


1. Almond Coconut Cookies

This delicious and crispy cookie is perfect for someone who loves to have an energy-boost protein snack. It's filling and low in carbs, so you will have a great time with fewer calories! 

Almond coconut cookies


  • Almond flour ¾ cup
  • All-purpose flour ⅓ cup
  • Baking soda ¼ tsp
  • Salt ¼ tsp
  • Maple syrup 4 tbsp
  • Coconut oil 1 tbsp
  • Vanilla extract ¼ tsp
  • Sweetened shredded coconut ⅓ cup



  1. Preheat the oven to 350°F. Lay a baking sheet with a silicone baking mat.
  2. Mix almond flour, all-purpose flour, baking soda, and salt altogether.
  3. Mix maple syrup, coconut oil, and vanilla extract in a separate bowl.
  4. Combine #2 and #3 until they are well mixed.
  5. Scoop out the dough with a cookie scoop (30 grams), and roll them into balls with your hands.
  6. Coat them with shredded coconut and press each of them with your fingers to form thick flat, round cookies on the silicone baking mat.
  7. Bake at 350°F for 15 minutes until the sides and top are golden brown.



2. Chocolate Brownie Cookies

Melts in your mouth like lava, these brownies will bring so much happiness since the first bite! But it's not your regular choco brownie, you'll get the creamy taste and texture of banana that you can't resist~

Chocolate brownies cookies

  • Medium ripe banana mashed ⅓ cup
  • Brown sugar ½ cup
  • Salt ¼ tsp
  • Dark chocolate 1 cup (140g)
  • Coconut oil 1 tbsp
  • All-purpose flour ½ cup
  • Baking soda ¼ tsp
  • Vanilla extract ¼ tsp
  • Cocoa powder ⅓ cup
  • Semi-sweet chocolate(vegan) ⅓ cup (add more if desired)



  1. Preheat the oven to 350°F. Lay a baking sheet with a silicone baking mat.
  2. Mix all-purpose flour, baking soda, cocoa powder, and salt altogether.
  3. Combine brown sugar, coconut oil, mashed banana, and vanilla extract in a separate bowl and whisk them.
  4. Slowly melt dark chocolate, stirring occasionally until it becomes smooth. Remove from heat and mix with #3 until they are well mixed.
  5. Combine #2 and #4 until they are fully mixed and add semi-sweet chocolate chips and mix with a wooden spoon.
  6. Use a cookie scoop to measure dough then roll into a ball with your hands (40g), pressing down lightly on the silicone baking mat.
  7. Bake at 350°F for 15 minutes until cookies are set. (Cookies will appear soft and moist)



3. Warm Mix Frozen Berry Almond Flour Crumble

Crunchy outside, soft and moist inside. Perfect low-waste and vegan snack that everyone will absolutely love, we can guarantee this! 

Warm Mix Frozen Berry Almond Flour Crumble


For the Berry Filling:

  • Frozen mix berry ⅓ cup
  • Cornstarch ¼ tsp
  • Maple syrup ¼ tsp
  • Lemon juice ⅛ tsp
  • Fresh lemon zest


For the Crumble Topping:

  • Almond slice ⅔ cup
  • Oats 4 tbsp
  • Almond flour 2 tbsp
  • Cinnamon powder ½ tsp
  • Brown sugar 2 tbsp
  • Coconut oil 2 tbsp



  1. Preheat the oven to 375°F and place 6 muffin cups into the muffin tray.
  2. In each of the muffin cups, place each of the items from “berry filling” in a layered fashion.
  3. Mix ingredients from “crumble topping” in the bowl.
  4. Place 2 tbsp of #3 (“crumble topping”) onto each cup of “berry filling.”
  5. Bake at 375°F for 12 minutes until they become golden brown on the top.



4. Mango Pudding

Fresh, soft, yellow, and exotic, what is that? Of course mango! This tropical fruit recipe will make everyone mouthwatering, and it's worth it! 

Vegan mango pudding


  • Mango 2 cups (300g)
  • Agar-agar powder 1 tsp
  • Almond milk ½ cup + Water ½ cup
  • Brown sugar ¼ cup (30g)
  • Extra: Sliced mango pieces



  1. First, mix agar-agar powder and brown sugar
  2. Add mango, almond milk, and water together in the #1 bowl
  3. While heating them up, stir them until they start to boil (We recommend: medium heat)
  4. Blend the mixture well in a mixer
  5. If you want smooth textured pudding, use a strainer while pouring the mixture into the silicone muffin cup.
  6. As an added bonus, place a piece of mango on top of each pudding.
  7. Cool the pudding down for half an hour before placing them into a fridge for 2 hours.



5. Korean BBQ Cauliflower Wings

Here you go, the savory one from this recipe series. If you love Korean-inspired sweet and a little bit spicy taste, this is a must-try snack! Kids love this too, healthy and yummy~

Close up of Korean baked cauliflower


Ingredients for Preparing Cauliflower:

  • Medium-size Cauliflower (1.5 lb)
  • Water or soy milk 1/3cup
  • All-purpose flour ⅓ cup
  • Baking powder ¼ tsp
  • Garlic powder ¼ tsp
  • Onion powder ¼ tsp
  • Cayenne pepper ¼ tsp
  • Salt 1 tsp
  • Ground black pepper ⅛ tsp
  • Panko 1/4cup
  • Spray oil


Korean BBQ Sauce for (Cauliflower Wings)

  • Garlic ½ tsp
  • Red chili paste 2 tbsp
  • Ketchup 1 tbsp
  • Maple syrup 1 tbsp
  • Soy sauce 1 tsp
  • Sugar 1 tsp
  • Water ¼ cup
  • Apple cider vinaigrette 2 tbsp



  1. Preheat the oven to 350°F. Lay a baking sheet with a silicone baking mat.
  2. Cut cauliflower into bite-size, and clean the cauliflower.
  3. Put the cauliflower into the mixing bowl containing water or soy milk.
  4. Get another container and mix all-purpose flour, garlic powder, onion powder, cayenne pepper, baking powder, salt, ground black pepper, and panko.
  5. Smother cauliflower pieces into a tray of the mixture from #4.
  6. Spray oil onto the silicone baking mat, place the cauliflower pieces, and spray it over once more.
  7. Bake at 425°F for 15 minutes, turn it around, and bake for an additional 5 minutes.
  8. Take it out when it is golden brown.


Additional Steps for Korean BBQ Sauce:

  1. Put red chili paste, minced garlic, maple syrup, ketchup, soy sauce, sugar, and water into the pot and stir while it is on medium heat. When it boils, add apple cider vinegar and stir until it boils again.
  2. Mix the oven-baked cauliflower with the Korean BBQ sauce.


Tag and mention us, whenever you make these recipes! We hope you find this inspiring, all are made with love from the team at Net Zero Co. :)

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