Oatmeal Pancakes (Gluten Free)

My son was 6 years old the first time he tried these and asked why we were having dessert for breakfast!

Ingredients

  • 1 cup milk or buttermilk
  • 1 carrot (optional)
  • 2 cups rolled oats
  • 2 eggs
  • 1/2 cup oat flour (or any flour)
  • 1/4 cup flax meal (optional)
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Directions

  1. In a high speed blender, liquefy the carrot and milk. Pour the milk into a bowl and stir in the oats. Let sit for 20 minutes or overnight.
  2. After 20 add eggs, vanilla and sugar.
  3. In a separate bowl mix together the flour, flax meal, baking powder, baking soda, cinnamon and salt.
  4. Mix the two bowls together. If the batter seems too thick, add milk – one tablespoon at a time – until the consistency is pourable.
  5. Heat a greased griddle or cast iron skillet over medium-low heat. Pour 1/4 cup batter for each pancake. Use the back of a spoon to help spread the pancake so it’s not too thick.
  6. Cook until bubbles appear on top. Flip and cook the other side until lightly browned.
  7. Note: These pancakes tend to brown quickly. Adjust the heat as necessary. You may need to lower the heat and cover the pan if they seem to be browning too quickly.

Niran’s Vegan/Gluten Free Thin Mint Cookies

This is my friend, Niran’s wonderful recipe. Check out all of her amazing plant based recipes on Instagram at @niranfoodiegal.

Ingredients

  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa or cacao powder
  • 3 tablespoons coconut palm sugar
  • 1/4 teaspoon fine salt
  • 1/4 cup plus 3 tablespoons pure maple syrup
  • 1/2 cup almond butter
  • 1/4 teaspoon peppermint oil
  • 3 cups vegan chocolate

Directions

  1. Pre-heat oven to 350-F.
  2. In a bowl, mix dry ingredients. Add the wet ingredients and mix well to combine.
  3. Flatten the dough onto a plate and cover with parchment paper. Refrigerate for 15 minutes.
  4. Remove the dough from the refrigerator and roll it out to about 1/4 inch thick. Use a cookie cutter to shape the cookies into 2.5 inch rounds.
  5. Bake for 11 minutes. Allow the cookies to cool.
  6. In a double boiler, melt 3 cups of vegan chocolate. Remove from heat and add 1 teaspoon peppermint oil.
  7. Dip the cookies into the melted chocolate to fully coat.
  8. Refrigerate for 15 minutes to allow the cookies to set.
  9. Place remaining melted chocolate into a piping bag (or use a ziplock with the corner cut out). Drizzle the chocolate over the top of the cookie.
  10. Place in the refrigerator to set again for about 10 minutes.
  11. These are best stored in the refrigerator. They are a bit hard straight out of the fridge (my preference), but will soften up at room temperature.

Healthy Pumpkin Oat Refrigerator Muffins (vegan/gluten free)

Vegan, gluten free, no refined sugar, and no oil!

Adapted from Detoxinista

Makes 12 mini muffins.

Ingredients

  • 8-9 pitted medjool dates (6 oz)
  • 1/2 cup pumpkin purée
  • 1 egg (or flax “egg” (1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes)
  • 2 tablespoons water
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 tablespoon chia seeds
  • 1/3 cup cranberries
  • 1/3 cup pumpkin seeds

Directions

  1. Pre-heat oven to 350-F.
  2. In a food processor mix the dates, pumpkin, flax “egg” (or regular egg), water, pumpkin pie spice, baking soda, and vanilla until well blended. Add the oats and blend until a batter is formed. If the mixture seems very thick add water, 1 tablespoon at a time, to help thin it out a bit.
  3. Stir in the pumpkin seeds and cranberries, leaving out a few to sprinkle on top.
  4. Fill muffin tins almost all the way to the top. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 15 minutes for mini and 20 minutes.
  5. For best results refrigerate until completely cold before serving. They are moister and sweeter when they are cold.

To make into bars: Spread the batter evenly on a parchment lined baking pan or dish. I use one approximately 8 x 9.5. Sprinkle with a few cranberries and pumpkin seeds. Bake for 20 minutes. Allow to cool completely. Store in the refrigerate for a few weeks. They taste best cold!