Living in Kansas, I miss the salty smell of an ocean breeze, the soft sound
of the sea oats brushing and waving on the dunes, the seagulls and pelicans gliding lazely over the water.
Stay at St Augustine Beach, one of Florida's most beautiful and desirable destinations, with 14 miles of wide sand, gentle waves, and dunes
of sea oats floating in the breeze.
Stay at Saint Augustine Beach, one of Florida's most beautiful and desirable destinations, with 14 miles of wide sand, gentle waves, and dunes
of sea oats floating in the breeze.
Its eastern shore is home to 1600 - acre Anastasia State Park (with 4 miles of pristine beach) plus 14 miles of wide sandy public beach, gentle waves, a maritime hammock, and dunes
of sea oats waving in the breeze.
Not exact matches
For now I'll have my steel cut
oats for breakfast with a bit
of maple syrup, a pinch
of sea salt and a big handful
of blackberries and a juicy peach!
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled
oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine
sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
3 cups
of gluten free rolled
oats 3/4 cup
of walnut halves 2 tbl
of maple syrup or 1/4 cup
of coconut sugar 1 tbl
of hemp hearts 1 tsp
of vanilla extract 1.5 tsp
of baking soda 1 tsp
of ground cinnamon 1/4 tsp
of sea salt 2 cups
of filtered water 1 dark chocolate, vegan bar, chopped or 1/3 cup
of vegan chocolate chips
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick
oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon
sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
In a large breakfast bowl, combine
oats, flaxseeds, cinnamon, cardamom and a pinch
of sea salt.
Look this: 354 15/17 ml rolled
oats 157 37/51 ml whole almonds 157 37/51 ml dried fruit medley 177 15/34 ml whole cashews 118 5/17 ml pepitas 78 44/51 ml ground flax 59 5/34 ml sunflower seeds 236.59 ml high - protein peanut butter or nut butter
of choice 78 44/51 ml Honey or liquid sweetener
of choice pinch
Sea Salt
1 cup regular cut
oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
Then, in a small saucepan, bring 1 cup water to a boil and add in the toasted
oats, chamomile, and a dash
of sea salt.
1 cup oat flour (You can make your own by finely grinding
oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp
sea salt * see notes above 1/4 cup olive oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds
of your choice)
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon
of each: baking powder, baking soda and
sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled
oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
3/4 cup rolled
oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches
sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
Rich cashews, dried coconut flakes and superfood seeds combine with cashew butter and hints
of vanilla and
sea salt for irresistible clusters — free
of the
oats + grains!
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo
oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk pinch
of sea salt
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp
sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups
of gluten - free
oats 1 cup chopped walnuts or vegan chocolate chips
Bring water to a rolling boil and then stir in rolled
oats and a pinch
of sea salt.
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned
oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine
sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk
of choice 1 1/2 cups grated carrots
1 cup
of oat flour (just blend some
oats in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
1/2 cup quick rolled
oats 2 tablespoons natural peanut butter 1 1/4 cups frozen strawberries 1 medium ripe banana Pinch
of fine
sea salt 1 1/2 cups unsweetened vanilla almondmilk
For scones 3 cups old - fashioned
oats 1/2 cup coconut flour 1/4 cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon
sea salt 1/4 cup + 2 tablespoons chilled coconut oil 1 cup cold unsweetened almond milk 1/2 cup halved cranberries Zest
of 1 orange
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled
oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch
of sea salt
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp
sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled
oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
Crust 1 cup rolled
oats 1 cup raw almonds Pinch
of fine
sea salt 6 medjool dates, pitted 2 - 3 tablespoons non-dairy milk
They offer 100 % organic and truly - raw nuts and seeds, nut and seed butters, sweeteners, dried fruit, coconut products, flours,
oats, cacao products, superfoods,
sea vegetables, prepared raw snacks, and more, all
of superior quality and integrity.
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
In a medium bowl, mix sprouted rolled
oats, cinnamon,
sea salt, half
of walnuts (reserving other half for later).
dry 1 cup old fashioned rolled
oats 1/4 cup almond flour 1/4 cup cacao nibs 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder a good pinch
of fine
sea salt 1/3 cup coconut sugar
dry 1 cup old fashioned rolled
oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good pinch
of fine
sea salt 1/4 cup coconut sugar 3 to 4 grates
of fresh orange zest
1/2 cup rolled
oats 1/2 cup almond flour 1/2 teaspoon baking powder a good pinch
of sea salt 1 medium banana, ripe (about 2/3 cups mashed) 2/3 cup plain almond milk
dry 1 1/4 cup old fashioned rolled
oats 1/4 cup almond flour 1/4 cup chopped dried apple rings (unsweetened) 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder a good pinch
of fine
sea salt 1/4 cup coconut sugar 4 to 5 grates
of fresh lemon zest
3 cups
of oats 1 cup
of coconut thread 1/4 cup
of pumpkin seeds 1/2 cup
of pecans 1/2 cup
of almonds 1 Tbsp ground ginger 1 Tbsp ground cinnamon 1/4 tsp
sea salt 1 very ripe banana 1/4 cup pure maple syrup
-- 60 g millet flour — 30 g oat flour — 50 g rolled
oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch
of sea salt
The ground
oats in this crispy - chewy cookie add an interesting depth
of flavor, while the use
of sea salt and bittersweet chocolate create the perfect sweet and salty contrast.
A half
of a cup
of dessicated coconut, a half
of a cup
of rolled
oats, a third
of a cup
of raw almonds, some hemp seeds, cinnamon, nutmeg, ginger,
sea salt, dates, maple syrup, and the secret binder.
Crust 3/4 cup thick rolled
oats 3/4 cup raw pecans Pinch
of fine
sea salt 1/2 teaspoon vanilla bean powder, optional 2 - 3 medjool dates, pitted 1 tablespoon raw almond milk
the base 1/2 cup rolled
oats pinch
of fine
sea salt pinch
of ground cinnamon 1 tablespoon chia seeds 3/4 cup plain, unsweetened soy milk (almond or hemp work well too)
1/2 cup (1 stick) unsalted butter, melted 1/3 cup creamy - style peanut butter (not natural - style) 1 cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1 cup all - purpose flour pinch
of Kosher or
sea salt 1 cup old - fashioned
oats 3/4 cup semisweet chocolate chips 1 cup M&M s candy
Oat milk (1 liter) 200 grams
oats (we use organic, gluten - free) 1 liter water A pinch
of sea salt...
The dry ingredients
of these cookies are rolled
oats, almond flour, baking soda, cinnamon, and
sea salt.
base: 1 cup shredded coconut 1 cup
oats 1 cup dates 2 tablespoons melted coconut oil pinch
of sea salt filling: 1 cup soaked (at least 6 hours) cashews 1 cup coconut cream 1/4 cup melted coconut oil 1/4 cup maple syrup juice + zest
of 1 lime
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
Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried in coconut oil, kale, bell peppers; 1/4 cup rolled
oats, cinnamon, vanilla, splash
of coconut milk; lemon water & vitamins 3:00 - 3:30: spring mix & spinach salad with chicken breast, egg whites,
sea salt, bell pepper & cucumber; 1 cup sweet potato w / cinnamon,
sea salt, vanilla stevia, cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite
of unsweetened chocolate (S), water 8:00: bite
of unsweetened chocolate & natural calm cherry water
Sweet Honey Cinnamon w / Golden Raisins: Certified gluten free rolled
oats with REAL HONEY, REAL Ground Vanilla Bean from Madagascar, fresh ground cinnamon, sweet golden raisins, and a dash
of sea...
Sweet Honey Cinnamon w / Golden Raisins: Certified gluten free rolled
oats with REAL HONEY, REAL Ground Vanilla Bean from Madagascar, fresh ground cinnamon, sweet golden raisins, and a dash
of sea salt... yea, it's for REAL!!
2c rolled
oats 1 / 2c chopped almonds 1 / 2c
of chopped walnuts 6 cup chopped dates, pitted 1/4 c
of hemp seeds 1/2 teaspoon
of dried ginger or 1 teaspoon
of fresh ginger, grated 1/4 cup sunflower seeds 1 tablespoon
of pumpkin spice 1/2 cup water 1 tbl vanilla extract 1/2 cup maple syrup
Sea salt or Himalayan pink salt
2 cups rolled
oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch
of fine
sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan