Ingredients — 1/2
cup GF oats (50g)-- 1/2 cup milk (120 ml)-- 125 ml coconut yogurt — 1 tsp sweetener (honey, agave, maple)-- 1 tbsp chia seeds
WAFFLES — 1
cup GF oats (100g)-- 1 tbsp + 1 tsp instant coffee powder — 2 tbsp cocoa powder — 2 tsp cinnamon — 1 tsp baking powder — 1 small ripe banana — 1 egg — 1/2 cup milk (120 ml)-- 1 tbsp honey
-- 1
cup GF oats — 2 cups nuts — almond, hazelnut, pecans — or a mix of all three — 1 cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar
CRUMBLE — 1/2
cup GF oats (50g)-- 1/2 cup ground almonds (60g)-- 1/2 cup pecans (50g)-- 1 tsp baking powder — 2 tsp cinnamon — 1 tbsp coconut sugar — 3 tbsp cold butter, cut into cubes — 1/2 lemon zest
PANCAKE MIX — 1
cup GF oats (100g)-- 2 ripe bananas — 2 tsp cinnamon — 1 tsp nutmeg — 1 tsp maca powder — 1 tsp baking powder — 2 eggs — 2 tbsp coconut oil, plus extra for frying
-- 1
cup GF oats (100g)-- 1 cup milk (240 ml)-- 1 tbsp cocoa powder — 2 tsp honey (or any other liquid sweetener)-- 2 tsp cinnamon — 1 tsp nutmeg — 1 tsp baking powder — 1 pear, cored and sliced — small handful hazelnuts, chopped
I used 1 cup of Cup4Cup flour, 1/2
cup gf oats, and subbed flaxseed meal for the millet, because it was what I had.
-- 1 punnet of fresh raspberries (150g)-- 2
cups GF oats (200g)-- 1/2 cup ground almonds (60g)-- 1/2 cup whole almonds, roughly chopped (50g)-- 1/4 cup flaked almonds (20g)-- 1 tsp cinnamon — 1/4 cup coconut oil (50g)-- 1/3 cup honey (120g)
Not exact matches
1
cup soaked walnuts 1/2
cup dates 1/2
cup oats, 1/2 ground together (use
gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisins
For a gluten free version of this recipe simply substitute the 1
cup of spelt flour for 1/2
cup chickpea four and 1/2
cup oat flour (from
GF oats).
DRY — 2
cups ground almonds (240g)-- 1/2
cup GF oat flour (
oats ground in a food processor)(50g)-- 1/2
cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest of 1 lemon & lime
Ingredients — 1
cup frozen strawberries (150g)-- 1/2
cup milk (120 ml)-- 1/2
cup greek yogurt (120g)-- 2 tbsp
GF oats — 1 tsp cinnamon — 2 tsp sweetener (honey, agave, maple)-- 4 dates
I used 1/3
cup GF rolled
oats, 1/3
cup or maybe a bit more of unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.
2
cups old - fashioned
oats (use certified gluten - free
oats if making this
GF) 1
cup raw pecan halves 1
cup raw pepitas (pumpkin seeds) 1/4
cup maple syrup 1/4
cup melted coconut oil 1/4
cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2
cup shredded or shaved coconut (optional) 1/2
cup white or semisweet chocolate chips
DRY MIX — 1 1/3
GF oats (135g)-- 1
cups ground almonds (120g)-- 1/2
cup coconut sugar (75g)-- 1/2
cup chocolate chips (60g)-- 1 1/2 tsp baking powder — 2 tsp cinnamon — 1/2
cup blueberries (50g)
These soft, chewy, texture - filled baked strawberry apple oatmeal
cups are naturally gluten - free (make sure your
oats are certified
GF), kid - friendly and totally customizable.
1
cup of cooked quinoa 3 ripe bananas 1/4
cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1
cup of gluten free flour (I love Bob's Redmill 1 to 1
GF flour) 1
cup of gluten free rolled
oats (again Bob's Redmill) 1/2
cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4
cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)
Serves 4 For the meatloaf: 1
cups diced onions 1
cups celery, minced 1/2
cup carrot, shredded 4 cloves garlic minced 1/8
cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons dried oregano 1 Tablespoons diced chive 1
cups GF bread crumbs * or gluten free
oats 1/2
cup water 1 Tablespoons nutritional yeast 2 1/2
cups chickpeas, cooked or canned 2 1/2
cups lentils, cooked Salt to taste 1/2
cup BBQ sauce (you can use store bought or we love this recipe from Oh She Glows!)
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1
cup oats (or buckwheat if you want it
GF) 1
cup dates Cheesecake 2 or more bananas1 / 4
cup melted coconut oil2
cups cashews1 1/2
cups dates1 / 4
cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4
cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the
oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
1/2
cup chopped pecans 3/4
cup ground flax seed 1/2
cup almond meal 1/2
cup coconut flour 1/2
cup quinoa flakes (or
gf rolled
oats) 3/4 tsp baking powder 1/4 tsp kosher salt 2 tsp ground cinnamon 1/3
cup currants 1
cup lightly packed shredded carrots 3 tbsp coconut oil (or ghee) 1/4
cup pure maple syrup (or another liquid sweetener) 1/2
cup applesauce 1 tsp pure vanilla extract 1 tbsp grated ginger
3 eggs 1
cup milk 1 1/2
cup gf rolled
oats 1/2
cup chopped onion 1 TBS dried parsley 1.5 tsp salt 3/4 tsp sage, basil, or oregano 1/4 tsp black pepper 2 lb ground beef (as close to fat free as you can get) 4.5 sticks of string cheese, cut in quarters
1/2
cup coconut oil 1
cup sugar (evaporated cane juice) 1 tablespoon chia seeds or ground flax seeds in 1/4
cup water 1 1/2 teaspoons vanilla 3/4
cups rolled
oats plus 1 1/2
cup rolled
oats 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon 2/3
cups raw almonds 1/3
cup banana flour (rice flour or all purpose
GF flour may be used) 2 teaspoons ground raw cacao or cocoa powder 2 teaspoons agave
I used 1/3
cup GF rolled
oats, 1/3
cup or maybe a bit more of unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.
4
cups gluten free
oats 1
cup brown rice flakes (or 1 more
cup oats) 1
cup pumpkin seeds (or other nut / seed) 1
cup hemp seeds (or other nut / seed) 1/2
cup shredded coconut 2 Tbsp ground chia seeds or flax seeds 1 1/4
cup apple juice 2 heaping tablespoons melted coconut oil 1 tsp gluten - free vanilla extract (Simply Organic is
GF) or vanilla flavoring 1 tsp cardamom 1 tsp cinnamon, 1/2 tsp allspice, or 1 - 2 Tbsp mesquite flour 1/4 tsp salt 1/4 -1 / 2 tsp stevia liquid, to taste (I used SweetLeaf's English Toffee flavor, yum!)
I make my own muesli with a mix of green and orange foods in green serving sizes — 1
cup GF corn flakes, 1/4
cup oats, 1/2
cup puffed rice, shredded coconut, 1 tbspn cranberries, 8 almonds, etc..
• 1
cup (95 g)
GF old - fashioned rolled
oats • 1 carrot or small beet, peeled and shredded • 1 1/2
cups (360 ml) water • 1
cup (15 g) stemmed and chopped kale or (30 g) chopped spinach • 1/4
cup (60 g) salsa or marinara sauce (such as Weeknight Marinara, page 81) • 2 tablespoons nutritional yeast • 1/2 avocado, chopped • 2 tablespoons roasted • Pumpkin seeds • Smoked paprika and / or crushed red pepper, optional • Salt and black pepper
based on a recipe from Five Heart Home Preheat Oven to 350 F Line two cookie sheets with parchment paper (or use stoneware) Prep time: 15 minutes Cook time: 30 minutes Cooling time: 2 hours 6
cups of
oats (gluten - free for
GF version)