Set the oven to 325 degrees. Grease a __ baking dish
Brown the butter in a saucepan over medium low heat. Once browned, add to a bowl with the almond butter. Whisk to combine. Add the coconut sugar, maple syrup, vanilla and lemon. Whisk to combine. Allow to come to room temperature. Whisk in the egg. Whisk in the milk in two additions.
To make oat flour, grind oats in a blender or food processor. Whisk the dry ingredients together. Add the wet ingredients to the dry ingredients in two additions, folding with a spatula to combine.
Pour the batter into the greased baking dish and bake about ____ minutes, until the center is set.
Brown the butter in a saucepan over medium low heat. Once browned, pour the butter into a bowl and add the honey, coconut sugar and lemon. Whisk to combine. Pour the glaze over the warm Lemon Oat Bars. Enjoy!
These were so yum! Pancakes freeze well, reheat them in a 350 degree oven until hot. Or you can easily half this recipe for a smaller batch.
2 cups milk
Juice of half a lemon
4 TB Coconut oil, melted
1 tsp vanilla
1 tb maple syrup
2 cups all purpose
1/2 cup coconut palm sugar
1 tsp back soda
1/2 tsp back pow
1/2 tsp sea salt
Lemon zest from half a lemon
1/4 cup ground flax seeds (flax flour)
3 ish TB coconut oil to cook the pancakes
For the salted maple almond drizzle:
2 TB creamy almond butter (or peanut butter), at room temperature
2 TB maple syrup
Pinch of sea salt
1/4 tsp vanilla
2-3 tsp water (depends how thick your almond butter is, you want a drizzly consistency)
For the pancakes: in a bowl, add the lemon juice to the milk and allow to sit for a few minutes. Add the eggs, coconut oil, vanilla and maple to the milk mixture and whisk to combine. Whisk the dry ingredients together in a larger bowl. Fold the wet ingredients into the dry ingredients in three additions. Fold until just combined. Allow to sit for five minutes.
Heat oil in a skillet over medium low heat until hot. Add a spoonful/small measuring cup/portion scoop of pancake batter to the pan and cook until there are lots of little holes in pancake. Flip and cook until golden brown on the other side.
For the drizzle: combine almond butter, maple syrup, sea salt and vanilla in a small bowl/cup. Add water 1 tsp at a time, stirring after each addition. Pour/drizzle over pancakes!
Serve pancakes with berries, granola and Salted Maple Almond Drizzle!
3 1” cubes cacao paste, microplaned or finely grated
1/2 cup dried banana
Toast oats at 325 degrees for 10 minutes.
While oats are toasting, melt coconut oil, almond butter and maple syrup over very low heat until coconut oil is melted. Turn off heat. Add vanilla and finely grated cacao paste to the maple mixture and stir to combine.
Remove the oats from the oven and add flax, almonds, salt and the chocolate maple mixture. Stir to combine. Cook in the oven for 25 minutes, stirring after 10 minutes. Remove from the oven and stir in the dried banana. Allow the granola to come to room temperature (stirring every 10ish minutes, so it doesn’t stick to the pan).
Overnight Chocolate and Flax Oats: Makes 4 servings
These were so delicious and creamy!
4 TB maple syrup 4 TB avocado oil Pinch of sea salt 1/2 tsp vanilla About 1” cube of cacao paste 1 can full fat coconut milk (try to find one without added guar gum)
1 1/3 cup oats 3 TB flax seeds 3 TB almond flour 4 scoops collagen peptides Pinch of salt
Heat avocado oil and maple syrup over very low heat until hot. Turn off heat and microplane the cacao paste over the maple oil mixture (if you don’t have a microplane, grate or chop cacao paste very fine). Stir in vanilla and coconut milk. In a bowl combine oats, flax seeds, almond flour, collagen and salt. Add the liquid mixture and stir combine. Scoop each serving into individual ramekins/bowls/glasses, cover and refrigerate over night. Top with fresh fruit and enjoy!
Add maple syrup, chia seeds, flax seeds and vanilla to a small bowl or liquid measuring cup. Stir to combine and let sit while you toast the oats and nuts.
Toast oats in a pan over medium low heat for 5 minutes, stirring occasionally. Add walnuts and toast until the nuts are fragrant.
Add oats and nuts to the food processor and pulse into a rough flour. Add salt and collagen and pulse to combine thoroughly. Add Your Super chocolate lover and pulse to combine. Add the syrup, chia and flax mixture to the food processor and turn on until completely combined and the dough starts to pull away from the sides. The dough should easily come together to form balls (if it doesn’t, it needs more time in the processor).
Form the dough into balls and chill in the freezer for 4 hours. Store in the refrigerator or freezer. Enjoy!
I love a smoothie for breakfast. It is such an easy and delicious way to start the day with nutrient dense ingredients. In order for a smoothie to be filling enough for a meal, it must include fat and protein. Below is my go-to formula for a smoothie meal!
Combine coconut oil, honey, maple syrup, blueberries, vanilla, lemon juice and zest in a saucepan. Bring up to a boil over medium heat.
Combine the oats, flax and chia seeds on a parchment (or silpat) lined sheet pan. Place the the sheet pan in the oven for 10 minutes. Remove the oat mixture from the oven and add it to the bubbling honey and blueberry mixture. Turn the heat off the syrup and oat mixture and add the cinnamon, walnuts and sea salt. Stir to combine.
Place the pan in the oven for 25 minutes, stirring halfway through. Turn the oven up to 400 degrees and let the granola cook for an additional 8-10 minutes. Remove the granola from the oven and add the freeze dried blueberries. Stir to combine. Let the granola sit on the sheet pan until it cools completely, stirring every 10 minutes. This granola will keep in the refrigerator for 5 days or in the freezer for longer. Enjoy!