Pure oats do not contain gluten.
Not exact matches
> 1C (110g) dates, pitted 3 / 4C rolled
oats 1 / 4C + 3T almond meal 1T cinnamon 1t ginger 1 / 2t nutmeg 1 / 8t clove or allspice (this is optional as I didn't have either one and they turned out great) 1 / 4t
pure vanilla extract 1T syrup (optional to help things bind together)(I use Walden Farms pancake syrup)
1 cup rolled
oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I
did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup
pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
Pure oats that have the gluten - free claim (such as Bob's Red Mill or Cream Hill Estates) are very different from commercial
oats that
do not say gluten - free (such as McCann's or Quaker).
-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 %
Pure Pumpkin instead of the bananas — Substitute whole
oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just
do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!