Sentences with phrase «banana oats from»

Not exact matches

I suffer from Crohns and have cut out a lot of bad carbs like bread however I find that nuts and oats also cause issues along with bananas & berries.

Not only are they nutrient dense from oats, almond flour, banana, and grated carrot, they're also ridiculously easy to make.

This smoothie is packed with goodness — protein from Silk organic soy milk, peanut butter, and oats, potassium from the bananas, and deliciously rich cocoa.

They had a great nutty flavor from the pecans, coconut, and oats, and just a hint of sweetness from the agave, mashed banana, and dried blueberries.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

As you already know from my previous recipes, this recipe works with just bananas and oats, but I think that the peanut butter makes them even more special.

You will need oat flour (or make your own from oats like I did), chocolate protein powder, peanut butter, egg whites, banana, agave nectar, vanilla, and chocolate chips.

The COCOA GINGER OVERNIGHT OATS recipe is the yummiest, it has some many delicious flavors going on, is super creamy because of the banana and the butter, and the richest flavor coming from the cocoa work incredibly well with the ginger, just love it!

** Raw Cacoa Powder, again from the back of the Bioglan Supergreen packet, has 17x more iron than spinach, 6x more potassium than bananas, 2x more magnesium than almonds and more fibre than oats.

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

But they still have the same super simple banana oat base that's literally made from bananas and oats... with a little bit of maple syrup for extra sweetness.

The crust / topping is made from nothing but oats and bananas (with a little maple syrup for extra sweetness), which is why I was so surprised.

2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt

This one gets its heft from frozen banana and oats.

Soft, cakey, tender and light, they're made with a base of oats and almond flour, sweetened with a combination banana and coconut sugar, and flavored with a bright burst of citrus from the lemon.

Bananas and oats have to be my dad's two favorite foods, but he shies away from baked goodies since in his mind they are all loaded with sugar and refined flours.

There are people doing the Beverly version of this diet with a carb up twice a week usually on Sunday and Wednesday that only consists of a banana, broccoli, sweet potato and some oats before bed which is hardly enough to restock glycogen stores from being no - carb for days.

This one gets its heft from frozen banana and oats.

A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel.

Energising carbohydrates and gut - friendly fibre and prebiotics from the banana and rolled oats.

Usually when I want a cookie I just go for it and eat a real cookie but these are so tasty and I have no guilt about them: Nikki's Healthy Cookie Recipe from 101 cookbooks 3 large, ripe bananas, well mashed (about 1 1/2 cups) 1 teaspoon vanilla extract 1/4 cup coconut oil, barely warm — so it isn't solid (or alternately, olive oil) 2 cups rolled oats 2/3 cup almond meal 1/3 cup coconut, finely shredded & unsweetened 1/2 teaspoon cinnamon 1/2 teaspoon fine grain sea salt 1 teaspoon baking powder 6 — 7 ounces chocolate chips or dark chocolate bar chopped