by Heather | Aug 23, 2021 | baking, gluten free, protein, recipe, Uncategorized, vegan
(makes 12-14 1-2 inch balls)
- ¾ cup (60 grams) instant oats
- ¼ cup (70 grams) Chocolate Perfect Protein Powder (your favorite)
- ½ cup (50 grams) almond flour
- ¼ cup (65 grams) almond or peanut butter
- ½ tsp vanilla extract
- 3 tbsp maple syrup or honey
Grind the oats in a high-speed blender or food processor and pour them into a bowl. Add the protein powder, almond flour, and nut butter.
Stir the ingredients together and then add the vanilla and maple syrup and, using your hands, form it into a thick batter.
If the mixture seems really dry, add more peanut butter or maple syrup/honey.
Now, roll into balls (1-2 inches/2.5-5 cm) and put them on a plate. Place in the freezer for at least 30 minutes, then place in a tightly sealed container (or freezer-safe bag).
These will keep for a month in the fridge or 2 months in the freezer. ENJOY!!!
by Heather | Mar 24, 2021 | baking, gluten free, grains, recipe, Uncategorized, vegetarian
😋 This recipe gives you the crunchy goodness of granola … but without all of the sugar and excess calories!
Try it over yogurt or a bowl of berries or even applesauce. Delicious!
👩🏾🍳 TIP: This is also amazing with pumpkin pie spice.
TOASTY CINNAMON OATS
(makes 4 servings)
- ½ Tbsp coconut oil
- 2 tsp butter
- 1 cup rolled oats (gluten-free, if possible)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1-2 tsp coconut sugar (to taste)
Melt the coconut oil and butter in a nonstick skillet over medium-high heat. Stir in the oats, making sure they are well coated.
After about 2 minutes, sprinkle with cinnamon and nutmeg, and continue to stir as the oats turn a toasty golden color, another 2-3 minutes.
Remove the skillet from the heat and toss in the coconut sugar, making sure it’s evenly distributed. Pour the oats onto a sheet pan or large plate so they can cool completely. Store in an airtight container.
Sooooo good. Hope you enjoy this recipe 🙂
by Heather | Oct 28, 2019 | baking, gluten free, recipe, Uncategorized
Makes 10-12 large cookies
Ingredients:
1 cup gluten-free rolled oats (or oat flour)
⅓ cup canned pumpkin (not the pumpkin pie mix in a can)
½ cup your favorite nut butter
⅓ cup honey
1 tsp vanilla
1 tsp pumpkin pie spice
¼ tsp baking soda
½ cup dried cranberries (or other dried fruit)
½ cup pecans (or your choice of nuts/seeds)
Directions:
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a blender or food processor, grind the rolled oats until they become like flour. Set aside.
In a mixing bowl, add the pumpkin, nut butter, honey and vanilla and blend until combined. Add the oat flour, pumpkin pie spice and baking soda and mix well. Stir in the cranberries and pecans.
Place cookie-sized scoops of the batter on the baking sheet and bake for 12-15 minutes. After removing from the oven, let cool a couple minutes on the baking sheet before putting on a cooling rack.
by Heather | Jan 8, 2018 | baking, gluten free, grains, recipe, vegan, vegetarian
Pumpkin Spice Muffins
4 large pitted dates, soaked in super hot water for 10 minutes
1 cup unsweetened non-dairy milk(225ml)
2 tablespoons apple cider vinegar
2 1/2 cups regular rolled oats(250g)
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons date soaking water
1 cup 100% pure pumpkin puree(240g)
1/4 cup 100% pure maple syrup(60ml)
2 tablespoons sunflower seed butter (or any other nut or seed butter)
1 tablespoon vanilla extract
1/2 cup chopped pecans (50g)
1/2 cup raisins (75g)
Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
Add the non-dairy milk and the apple cider vinegar to a small mixing bowl. Mix and set aside for now.
Place the oats, cinnamon, baking powder, baking soda, ground nutmeg, ginger, ground cloves and salt in your blender and process into a powder. Transfer to a large mixing bowl. (no need to wash your blender)
Place 2 tablespoons of the date soaking water in your blender and then discard the rest of the soaking water. Add the dates to the blender, along with the non-dairy milk / vinegar mixture, pumpkin puree, maple syrup, seed or nut butter, and vanilla. Blend until smooth.
Transfer the liquid mixture to the bowl with the dry ingredients and gently mix (don’t over mix or your muffins will get hard). Fold in the chopped pecans and raisins.
Divide the batter evenly between the 12 muffin liners, filling them to the very top of the liners.
Bake for 18 – 20 minutes, until a toothpick comes out clean. Cool completely before storing.
Recipe from cleanfooddirtygirl.com