Baked banana crunch oatmeal

A great recipe for a cold, winter morning. Especially great for those mornings when you are in a rush. I popped this in the oven and by the time I was ready to head out the door the dish was ready to devour!

2 cups oats (groats/rolled/steel cut)

1.5 cups nutmilk (I love almond and coconut)

Soak these two items together overnight in the fridge. In the morning set the oven to 350F and then add the following:

2 bananas, sliced

2 organic eggs

1 heaping spoon of coconut oil 

Cinnamon, cloves, nutmeg, sea salt

Garnish with rapadura or sweetener of your choice. If using honey wait to add until after you bake as honey is therapeutic when eaten raw. Also, you can omit the sweetener as the milk and bananas give the dish a splash of sweet. 

Bake for 35 minutes ( got in the shower at this point!) 

Remove from the oven and top with nutmilk and honey or eat as it is.

My tummy is warm and my heart is full after a bowl of this breakfast treat! Can't wait for leftovers tomorrow!

Greek tacos with tsaziki, vegan optional and gluten free

These are so simple!

1/2 cup chickpea flour

1/4 cup soda water

Coconut oil for frying

Tsaziki sauce (yogurt, garlic, dill, cucumber)

Avocado/hazelnuts and sea salt for a lovely garnish

1. Mix flour and soda water together. Add spices if you wish. I added cumin.

2. Fry with coconut oil about 1 minute per side over medium heat.

3. Make tsaziki sauce as you wish.

4. Add remaining garnishes. 

Next time I will add red bell pepper too. Such a simple dish and delicious to boot!

Happy Monday!

Vegan Nutella Crunch Brownies, raw

Nutella Crunch brownies

6-8 medjool dates

2 TBSP raw cacao

1 TBSP honey (or 2 more dates)

1 TBSP coconut oil

3/4 cup hazelnuts

Dash of sea salt 

Garnish: dehydrated buckwheat, shredded coconut 

1. Blend in a vitamix. 

2. Push in a pan lined with parchment paper.

3. Pour buckwheat and coconut over brownies and push into top layer.

4. Refrigerate to set.

Get ready to RUMBLE!! 

Berry Easy gluten free muffins

1 cup almond flour

1 cup gluten free flour (I used oat flour)

2 eggs

1 cup berries

1 TSP baking powder

1 TSP sea salt

1 TBSP rapadura

2-3 TBSP coconut oil 

1. Blend in a bowl 

2. Cook at 180C for 30 minutes.

I topped with raw French butter!! 

You can also sprinkle rapadura on top of the muffins for an extra, sweet crunch.

GF Zucchini spaghettini with Vegan Greek meatballs

Zucchini spaghetti with red lentil meatballs

4-5 medium zucchinis

1 cup red lentils

1/2 cup oat or chickpea flour

3 TBSP broth or coconut oil

1 onion

Spices: cumin, coriander, paprika

Sea salt

Sauce: olive oil and lemon juice

1. Cut zucchini with a veggie sharpener (like a pencil sharpener but for veggies).

2. Place in a steamer and steam for 10 min.

3. Meanwhile boil the lentils, broth, onion and spices with 1.5 cups water about  3 minutes then reduce to a medium simmer for another 15 minutes.

4. Pull from heat, allow to cool. Stir in oat flour.

5. Roll into balls and bake for 15 minutes at 400F.

6. Place zucchini on a plate and top with lentil balls.

7. Garnish with olive oil and lemon.

8. If you wish to get fancy you can grind some cashews and use as a faux cheese.

Adapted from The Green Kitchen