¾ cup Nature's Earthly Choice™ Flax Seeds (or flax meal)
½ cup oat flour
1 teaspoon baking powder
½ teaspoon salt
2 large eggs, room temperature
½ cup granulated sugar
½ teaspoon vanilla extract
½ cup chocolate chips
Preheat oven to 325F and grease an 8x8 inch pan
In small saucepan over low heat, melt butter and chocolate together until smooth. Set aside.
In a medium bowl, whisk together flax seed meal, oat flour, baking powder and salt. Set aside.
In a large bowl, whisk together the eggs, granulated erythritol or sugar, vanilla extract and stevia extract, if using. Whisk in melted chocolate mixture until smooth. Stir in chocolate chips (we recommend to save a few for sprinkling on top).
Bake for 15 to 18 minutes, until top is just barely firm to the touch. Remove from oven and let cool, then cut into bars.
In the Fall, when pumpkin is in season, we suggest making a dozen on a Sunday and freezing them for a quick, on-the-go, and healthy breakfast all week. Just pull out the night before to thaw. Use organic ingredients when possible.
1 ½ cups whole wheat flour
½ cup ground Nature's Earthly Choice™ Flax Seeds
1 ½ teaspoon aluminum-free baking powder
1 ½ teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon allspice
½ cup maple syrup
1 ¾ cups pumpkin pureé
1 large egg
¼ cup whole milk
¼ cup water
1 tablespoon vanilla
⅓ cup virgin coconut oil
½ cup raisins
½ cup walnuts
Preheat oven to 400 degrees. Combine flour, flax, baking powder, spices, and maple syrup in a medium-sized bowl.
In another medium-sized bowl, combine pumpkin, egg, milk, water, vanilla, and coconut oil, and beat with a whisk until smooth.
Slowly pour pumpkin mixture into the dry ingredients. Stir from the bottom of the bowl until the dry ingredients are all moistened. Add raisins and walnuts.
Spoon batter into muffin cups greased with virgin coconut oil or butter. Bake for 20-25 minutes, or until lightly browned on top.
Fresh fruit of choice and maple syrup, for topping
Combine the almond milk, flax, oats, orange juice, cinnamon and banana in a blender and process until well blended. Pour the mixture into a baking dish and soak the slices of bread for a minute or two on each side, until the liquid has completely penetrated the bread. Rub canola oil onto a griddle and heat on medium-high. Cook until well-browned on one side, then flip and brown the other side. Serve with fruit and maple syrup.
Note: choose bread that is airy enough to absorb the liquid; if you use a very dense and heavy whole grain loaf, this won’t work quite as well. And it’s better to cut your own thick-ish slices here rather than using pre-sliced bread