Prep Time: 5 minutes; Cook Time: 35 minutes Serving Size: 72 g; Serves: 10; Calories: 284
- 3 cups rolled oats • 1/4 cup coconut oil, melted • 1/3 cup sugar-free maple syrup • 1/2 cup unsweetened dried apple rings, chopped • 1/2 cup unsweetened applesauce • 1/2 cup hemp seeds • 1 teaspoon vanilla extract • 1 teaspoon cinnamon • 1 1/2 cups pecans, chopped • 1 egg white, whipped, optional
- Preheat the oven to 350F.
- Inside a large-sized bowl, combine the oats with the hemp hearts, pecans, and cinnamon.
- Add the applesauce, coconut oil, vanilla extract, honey, and egg white; stir until the well combined and the oat is well coated.
- Line a baking sheet with a silicone mat or parchment paper. Spread the granola into the baking sheet; bake for 15 minutes.
- Remove the baking sheet from the oven. Flip the granola as well as you can. Return the baking sheet into the oven; bake for 15 to 20 minutes more.
- Remove the baking sheet from the oven; let the granola cool completely inside the baking sheet. When cool, add the dried apple rings.
Notes: Store the granola into airtight container and keep for up to 2 weeks.
Prep Time: 10 minutes; Cook Time: 35 minutes Serving Size: 139 g; Serves: 6; Calories: 241
- 1 1/2 ounces dark chocolate • 1 1/2 tablespoons coconut oil, melted and slightly cooled • 1 3/4 cup unsweetened almond milk • 1 3/4 cups rolled oats • 1 large egg • 1 teaspoon baking powder • 1 teaspoon cinnamon • 1/2 cup ripe banana, mashed • 1/2 cup salted almonds, roughly chopped • 1/4 teaspoon almond extract • 2 teaspoons vanilla extract • Coarse sea salt, for sprinkling on top
For sprinkling on top:
- Chopped salted almonds • Banana slices
- Preheat the oven to 350F. Grease a 9-inch baking dish and 9-inch skillet with nonstick cooking spray or oil.
- Inside a large-sized bowl, whisk the oats with the baking powder, chopped almonds, and the cinnamon.
- In another bowl, mix the mashed banana with the egg, almond milk, coconut oil, almond extract, and vanilla until well combined.
- Add the wet ingredients into the dry ingredients; mix to combine. Pour the mix into the prepared dish or skillet; smooth the top. Sprinkle the chocolate chunks or chips ove the top; baker for about 32 to 37 minutes or till the edges start to turn slightly golden brown. If desired, top with bananas, sprinkle with sea salt, and chopped almonds before baking. Serve warm with almond milk.
Notes: Divide into 6 individual containers and store in the refrigerator. When ready to serve, add 1-2 tablespoons milk and reheat in the microwave. For a vegan version, use 1 flax egg (1 tablespoon flax seed meal mixed with 3 tablespoons water) instead of egg.
Prep Time: 30 minutes; Cook Time: 45 minutes-1 hour, 10 minutes sitting Serving Size: 237 g; Serves: 6; Calories: 525
- 1 pound breakfast sausage, ground, pork, turkey or meat alternative • 8 large eggs • 6 almond flour waffles, toasted • 3 cups kale, stems removed, roughly chopped • 1/4 cup unsweetened almond milk, non-dairy • 1 tablespoon olive oil for greasing the pan • Cheese, crumbled or grated, optional • Red pepper flakes, optional • Sea salt and pepper, to taste
- Preheat the oven to 350F if baking right away.
- Lightly grease an 8×8-inch glass baking pan or a casserole dish with olive oil or butter or your choice.
- Heat a skillet over medium-high heat. Add the ground sausage; cook until lightly browned. Remove from the skillet and then set aside.
- Add the kale in the same skillet; quickly wilt; remove from the skillet and set aside.
- In a bowl, whisk the eggs with the milk and a season of salt and pepper to taste; set aside.
- Dice the toasted waffles into 1-2 inch square pieces. Layer 1/2 of the waffle squared into the bottom of the prepared pan. Add 1/2 of the browned sausage and then 1/2 of the wilted kale. If using cheese, sprinkle 1/2 of the cheese over the top.
- Layer the remaining waffle squares, sausage, and the kale. Pour the egg mix over the top. Sprinkle with the remaining cheese, if using, and season with salt and pepper to taste. Sprinkle with the red pepper flakes, if desired.
- If desired, let the mixture sit overnight to allow the waffles to absorb the egg mix. But you can bake right away.
- Bake for about 45 minutes to 1 hour or until the eggs are set and the strata is firm and a knife come out clean when inserted in the middle. Bake for 5 to 10 minutes more, if needed. When baked, let sit for 10 minutes before cutting or scooping into portions.
Prep Time: 10 minutes; Cook Time: 20 minutes Serving Size: 39 g; Serves: 12-16; Calories: 61
- 1 cup banana, mashed • 1 teaspoon baking soda • 1/2 cup pumpkin puree • 1/2 cup raisins • 1/2 cup unsweetened coconut, shredded • 1/3 cup coconut flour • 1/4 teaspoon ginger • 2 teaspoons apple cider vinegar • 2 teaspoons cinnamon • 4 dates, soft
- Preheat the oven to 350F. Line a baking sheet with parchment paper or silpat.
- Put the mashed banana, dates, and the pumpkin puree into a blender or a food processor; blend or process until the dates are mixed well with the purees.
- Add the flour, baking soda, ginger, cinnamon, and vinegar; blend or process again until the mixture is a thick batter.
- Gently fold in the raisins and the shredded coconut. By heaping tablespoons, scoop the batter into the prepared baking sheet. With your hands, flatten them into cookie shapes. Bake for about 20-25 minutes or till the center of the cookies are not too soft to touch and he edges are golden. Let them cool in pan for about 15 minutes in the baking sheet since they will very soft when baked.
- With a spatula, transfer then onto wire racks and let cool completely.
- Serve immediately or store in the fridge for up to 7 days.
Notes: It’s preferred to use a silpat for these cookies since they have longer baking time. This will prevent the bottoms from burning. If you don’t have a silpat, carefully watch the bottom of the cookies. If needed, reduce the temperature of the oven and bake for a longer time