Food recipes
IF BAKING ISN’T
IF BAKING ISN’T
Ingredients:
2 cups (200 g) gluten-free rolled oats
½ teaspoon sea salt
2 bananas, mashed
1 cup (240 g) almond butter (see Basic Nut Butter)
2 tablespoons pure maple syrup, optional
Directions:
1. Preheat the oven to 350°F (175°C).
2. Mix the oats and sea salt in a large bowl.
3. Mix the bananas with the almond butter and maple syrup (if you choose to use it)
in a small saucepan. Cook over medium heat, stirring constantly, until the
ingredients are mixed well, about 2 minutes.
4. Add the banana mixture to the oats and mix until the ingredients are well
combined, using either a handheld or stand mixer (both work well), or mix it by
hand with a silicone spatula.
5. Using a cookie scoop or two spoons, drop dollops of the dough onto a parchment-
lined baking sheet, about 1 inch apart.
6. Bake the cookies for 10 minutes, until lightly golden. Let them completely cool
before removing them from the baking sheet.
7. Store the cookies in an airtight container in the refrigerator for up to 2 weeks, or in
the freezer for up to 6 months.
NOTE
For an added boost of protein, add 2 tablespoons of chia seeds or hemp hearts (shelled
hemp seeds).
PREP AND BAKE TIME: About 15 minutes
Pecan “Caramel” Overnight Oats
IMAGINE A BREAKFAST
that takes only minutes to make,
requires no cooking, and will leave you satisfied for hours. It exists! Overnight
oats are my favorite breakfast, partly because of the endless number of
flavor combinations you can enjoy. I make five jars’ worth at a time for easy
breakfast options all week. It makes having a healthy meal and still getting
out the door on time on weekday mornings easy.
MAKES ONE 12-OUNCE (340 G) SERVING
Ingredients:
2 cups (200 g) gluten-free rolled oats
½ teaspoon sea salt
2 bananas, mashed
1 cup (240 g) almond butter (see Basic Nut Butter)
2 tablespoons pure maple syrup, optional
Directions:
1. Preheat the oven to 350°F (175°C).
2. Mix the oats and sea salt in a large bowl.
3. Mix the bananas with the almond butter and maple syrup (if you choose to use it)
in a small saucepan. Cook over medium heat, stirring constantly, until the
ingredients are mixed well, about 2 minutes.
4. Add the banana mixture to the oats and mix until the ingredients are well
combined, using either a handheld or stand mixer (both work well), or mix it by
hand with a silicone spatula.
5. Using a cookie scoop or two spoons, drop dollops of the dough onto a parchment-
lined baking sheet, about 1 inch apart.
6. Bake the cookies for 10 minutes, until lightly golden. Let them completely cool
before removing them from the baking sheet.
7. Store the cookies in an airtight container in the refrigerator for up to 2 weeks, or in
the freezer for up to 6 months.
NOTE
For an added boost of protein, add 2 tablespoons of chia seeds or hemp hearts (shelled
hemp seeds).
PREP AND BAKE TIME: About 15 minutes
Pecan “Caramel” Overnight Oats
IMAGINE A BREAKFAST
that takes only minutes to make,
requires no cooking, and will leave you satisfied for hours. It exists! Overnight
oats are my favorite breakfast, partly because of the endless number of
flavor combinations you can enjoy. I make five jars’ worth at a time for easy
breakfast options all week. It makes having a healthy meal and still getting
out the door on time on weekday mornings easy.
MAKES ONE 12-OUNCE (340 G) SERVING
Printed from https://recipe.bluelayer.org/recipe/66107/if-baking-isn-t