Of course he called me and I told him to warm up the leftover pumpkin pie
spiced oat meal I made yesterday.
Not exact matches
1 cup
oat flour gluten - free 3/4 cup almond
meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use
spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon vanilla extract
1 c. raw cashews 1 c.
oat groat flour 1/2 c. flax
meal 1/2 tsp pumpkin pie
spice 6 medjool dates, pitted 1/4 c. pumpkin puree 1/4 c. agave nectar
Mix the dry ingredients in a large mixing bowl:
oat flour, almond
meal, arrowroot, sea salt, baking powder, coconut sugar, pumpkin pie
spice (or cinnamon / cardamom).
Grab a large bowl and add the oats, coconut flour (or almond
meal), the flax, chia seeds,
oat bran, and the optional
spices if using.
1 cup
oat flour gluten - free 3/4 cup almond
meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use
spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon vanilla extract
Grab a large bowl and add the oats, coconut flour (or almond
meal), the flax, chia seeds,
oat bran, and the optional
spices if using.
In a large mixing bowl, add the oats,
oat bran (or
oat flour), flax
meal, and optional
spices if using, and the baking soda.
Mix together the
oat flour, sweet rice flour, coconut flour, sucanat, ground flax
meal, salt,
spices, baking powder, and baking soda.