Oatmeal Breakfast Bake (gluten & dairy free)
This simple, nutritious recipe serves as a great breakfast or snack. Great for a group brunch, too! Enjoy plain or topped with yogurt or fresh fruit.
1 cup almond flour/meal, packed
2 cups oats (make sure they are GF certified if you need this recipe to stay GF)
1/3 cup ground Flax Seed
1/3 cup sugar
2 Tbsp. cinnamon
1 tsp. baking powder
2 very ripe bananas, mashed
3 eggs, beaten
1 cup Almond Breeze almond coconut milk
1 tsp. vanilla extract
- Preheat oven to 375.
- In a large bowl, mix dry ingredients.
- In a separate bowl, mash bananas. Beat in eggs with bananas, then add almond coconut milk and vanilla extract and mix. Add wet ingredients to dry, stirring gently until mixed.
- Coat a baking dish (mine is 9×13 and about 1 inch deep) with cooking spray; pour in batter.
- Bake for 20 minutes; fork check to test doneness. Serve warm.
Nutrition Facts when divided into 8 servings: 295 kcals, 13.6 g fat (1.8g saturated, 2.4g polyunsaturated, 1.7g monounsaturated), 100g sodium, 36g carbs, 7g fiber, 14g sugar, 10g protein
Pumpkin Raisin Flax Muffins
These little muffins are packed with B vitamins, omega-3s, fiber, and the goodness of coconut oil! In the Fall, when pumpkin is in season, I make a dozen on a Sunday and freeze 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 Flax Seed
1 ½ tsp. aluminum-free baking powder
1 ½ tsp. cinnamon
1 tsp. ground ginger
¼ tsp. allspice
½ cup maple syrup
1 ¾ cups pumpkin pureé
1 large egg
¼ cup whole milk
¼ cup water
1 tbsp. vanilla
1/3 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.
Gluten-Free Banana Chocolate Chip Muffins
These moist banana chocolate chip muffins are so flavorful, no one will guess that they're gluten-free.
270 g (approximately 2 1/4 cups) gluten-free flour mix
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ cup ground Flax Seed
3 very ripe bananas, mashed
2 eggs, beaten
¼ cup plain Greek yogurt
¼ cup canola oil or other light-tasting oil
¼ cup honey
½ cup chocolate chips (dark, bittersweet, or semisweet)
- Preheat your oven to 375° F. Spray your muffin tin with cooking spray or line with muffin liners. Set aside.
- Combine dry ingredients (first five ingredients) in a large bowl and whisk together.
- In a separate bowl, combine remaining ingredients, minus the chocolate chips, and whisk together until fully incorporated.
- Add dry mixture to the wet mixture in three batches, whisking to fully incorporate between each addition.
- Gently fold chocolate chips into the batter.
- Divide batter among muffin tins, filling between 1/2 and 2/3 of the way full.
- Bake for 20 minutes, rotating pan halfway through, until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let muffins sit in the hot baking pan for two minutes, then gently remove and cool completely on a cooling rack.
Low Fat Granola Bars with Bananas, Cranberries, Pecans & Flax
3 1/2 cup oats
3/4 cup roughly chopped pecans
3 large, ripe bananas
2/3 cup unsweetened applesauce
3/4 cup dried cranberries
3/4 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 tbsp ground flax seed (or flax meal)
1/2 tsp salt
Yield: Makes approximately 18 bars.
Serving Size: 1 Bar
- Preheat oven to 350 degrees.
- Line a 9- by 13-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.
- Spread out the oats and chopped pecans on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, about 10 minutes.
- In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
- Transfer the oats and pecans to a large bowl and stir in dried cranberries, ground flax seed (flax meal), cinnamon, nutmeg and salt.
- Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
- Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
- Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.
- Serve or store in an airtight container.
Strawberry-Banana-Flax Seed Smoothie
Soft tofu lends silky texture and satisfying protein to this flavorful smoothie. Flax Seeds contribute fiber and a dash of omega-3 fatty acids.
1-1/2 cups fresh strawberries, trimmed (8 ounces)
1/2 medium banana, sliced
1/2 cup soft tofu (about 4 ounces)
2 tbsp ground Flax Seeds
2 tbsp skim milk
2 teaspoons honey
1 cup ice cubes
- Combine all ingredients in a blender. Purée until smooth.
Green Smoothie Bowl
2 Frozen Bananas
1 Cup Strawberries
2 Handfuls Spinach
1 Handful Kale
1 Tablespoon Nature’s Earthly Choice Flax Seeds
1 Tablespoon Almond Butter
½ Cup Coconut Water
Nature’s Earthly Choice Hemp Seeds
- Add all the ingredients to a blender and mix on high.
- Pour into a bowl or half a honeydew, and top with fruit, coconut flakes and hemp seeds.
Vegan Banana-Oat French Toast
2 cups vanilla almond milk
1 tbsp ground flax
1/4 cup quick oats
1/4 cup orange juice
1/4 teaspoon cinnamon
8 slices whole-grain bread
Organic canola oil
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