ground flax or chia seed * — 1/2 can (1 cup) pumpkin puree — 1/4
cup maple syrup ** — 1 tsp.
Not exact matches
3/4
cup rolled oats 1
cup almond meal 1/4
cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan
**) 1/4
cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3
cup pure
maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Caramel:
** See Note Below
** 2 Tablespoons Coconut Oil 1 1/2
cups Coconut Sugar 1/4
cup Maple Syrup 1 Tablespoons Water 1 1/2 Tablespoons Vanilla Extract
** FOR SWEETNESS: I found 1/3
cup + 2 tbsp of
maple syrup to be the perfect level of sweetness (and the perfect amount to bind the granola), but you can adjust from 1/3
cup as you please!
● 1 egg, pasture raised * ● 3 tbsp
maple syrup ● 1/4
cup coconut oil
**, melted ● 1/3
cup raw Walnut Almond Cashew Butter ● 1 tsp.
** For Sweetness: I found 1/3
cup + 2 tbsp of
maple syrup to be the perfect level of sweetness (and perfect amount to bind the granola), but you can adjust starting from 1/3
cup as you please!
For the bake: 1/4
cup (20 g) rolled oats 2 Tbsp (14 g) oat bran * 2 Tbsp (15 g) flour of choice
** 1/4 tsp baking powder pinch of salt 1/2 medium ripe banana (50 g) 1/4
cup (60 ml) unsweetened almond milk 1/2 Tbsp (8 ml)
maple syrup 1/2 tsp.
1/4
cup (20 g) rolled oats 2 Tbsp (14 g) oat bran * 2 Tbsp (15 g) flour of choice
** 1/4 tsp baking powder pinch of salt 1/2 medium ripe banana (50 g) 1/4
cup (60 ml) unsweetened almond milk 1/2 Tbsp (8 ml)
maple syrup 1/2 tsp.