1 cup of almond milk 1/2 cup unsweetened almond butter 1 tablespoon pure maple syrup 2 teaspoons of vanilla bean paste 2 cup of oats
1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats. 3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.
1 flax egg (1 tbs flaxseed + 3 tablespoons water, whisk together and let set for 15 minutes)
½ tsp pure vanilla extract
*Powdered sugar to sprinkle (Optional)
Preheat oven to 350°F. Line a cookie sheet with parchement paper or a silicone mat. Set aside.
In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, cinnamon and nutmeg .
In a medium bowl, whisk together all of the wet ingredients: coconut oil, coconut sugar, maple syrup, flax egg and vanilla.
Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
Use a 2 inch cookie scoop or bigger (should you want a bigger size cookie) and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
Bake for 15 minutes. Place baking sheet on a cooling rack, allowing the cookies to firm up and sprinkle with icing sugar if you wish .
Allow to cool for 1 hour if you will be storing them.
Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar
1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil
25 pitted dates roughly chopped
1/2 cup of water
Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper, trace with a pencil all around and then cut with scissors 🙂
In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.
For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.
Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !