Aussie Bites

Yield: 2 dozen

1 3/4 cup rolled oats

1/4 cup sugar

1/4 cup dates (or dried apricots)

1/4 cup dried cranberries (or raisins)

1/4 cup ground flaxseed

1/4 cup sunflower seeds

1/4 cup shredded coconut

1/4 cup quinoa (cooked or raw)

2 tbsp chia seeds

1/4 cup mini chocolate chips

1/4 tsp baking soda

1/4 cup honey

1/4 cup butter, melted

1/4 cup coconut oil, melted

1/2 tsp vanilla

1. Preheat oven to 350F. Lightly grease or line two mini muffin trays.

2. In the bowl of a food processor, place 1 cup of oats. Process for about 1 minute until oats are pulverized into oat flour.

3. Add in the remaining 3/4 cup rolled oats, sugar, dates, dried cranberries, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until dried fruits are in small bits.

4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.

5. Divide batter among the prepared muffin tins.

6. Bake for 10 to 12 minutes, until golden brown.

7. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

https://thestayathomechef.com/homemade-aussie-bites/

Breakfast Cookies (Beyond Nourished)

Yield: 2 dozen

1 1/4 cup old-fashioned oats

1/4 cup almond flour

1/3 cup pecans, chopped

1/4 cup sliced almonds

1/2 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

3 tbsp chia seeds

1/4 cup shredded coconut

1/4 cup dried fruit

1/4 cup chocolate chips

1 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/3 cup nut butter

1/2 tsp vanilla

1 egg (or flax egg)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all dry ingredients together.

3. In another bowl, combine all wet ingredients together.

4. Combine the wet and dry ingredients. Mix well.

5. Let sit for 15 to 30 minutes.

6. Scoop 1/4 cup portions onto prepared baking sheet and flatten slightly.

7. Bake for 10 to 12 minutes, or until golden brown on the bottom.


Cook with Beyond Nourished (Instagram)

Coconut Overnight Oats

Servings: 1

1 cup coconut milk

1 tbsp maple syrup

1 tsp vanilla extract

1/3 cup rolled oats

2 tbsp dried fruit

1 tsp chia seeds

2 tsp ground flax

1/2 tsp cinnamon

pinch of salt

1 tbsp coconut flakes

optional: fresh fruit

1. In a medium bowl, combine coconut milk, maple syrup, and vanilla. Stir to combine.

2. In a second bowl, combine oats, dried fruit, chia, flax, cinnamon, and salt. Stir to combine.

3. Pour liquid ingredients into the dry ingredients. Stir to combine.

4. Optional: place into a jar or serving container.

5. Refrigerate overnight.

6. Top with coconut flakes and fresh fruit, if using.

an Alton Brown cookbook

Chia, Quinoa, and Banana Granola Bars

Yield: 10-12 bars

1 cup rolled oats

1/2 cup uncooked quinoa

2 tbsp chia seeds

1/2 tsp salt

1 tsp ground cinnamon

1 large ripe banana

1 tsp vanilla extract

1/4 cup chopped pecans

1/4 cup chopped almonds

1/4 cup dried fruit (eg raisins, cranberries, etc)

1/4 cup almond butter

2 tbsp maple syrup (or honey)

1. Preheat oven to 350F. Line an 8x8 inch baking pan with parchment paper.

2. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon. Stir to combine.

3. Stir in mashed banana and vanilla.

4. Add in almonds, pecans, and dried fruit.

5. Add in almond butter and maple syrup and stir until well combined.

6. Pour into prepared baking pan and press down firmly to help bars stay together. Bake for 25 minutes or until edges turn golden brown.

7. Allow to cool completely before cutting into 10 to 12 bars.

https://www.ambitiouskitchen.com/chia-quinoa-banana-granola-bars/

Blueberry Avocado Chia Pudding

Yield: 2 cups

1 ripe avocado

1 cup blueberries (fresh or frozen)

2 tbsp coconut milk (or any other milk)

2 tbsp maple syrup (or honey)

1 tbsp chia seeds (whole or ground)

1/2 tsp vanilla extract

1. Combine all ingredients in a blender and blend until smooth and silky.

2. Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving to allow chia to thicken.

https://www.theironyou.com/2015/01/blueberry-avocado-and-chia-breakfast.html

Strawberry Rhubarb Crumble Bar

Yield: 8x8 pan

Crust:

1 cup rolled oats

1 cup almonds

4 medjool dates, pitted

3 tbsp coconut sugar

2 tbsp unsweetened shredded coconut

1/4 tsp cinnamon

1/4 tsp salt

5 tbsp coconut oil, melted

Filling:

2 cups rhubarb, chopped into 1/2 inch pieces

1 cup strawberries, chopped into 1/2 inch pieces

1/4 cup orange juice

2 tbsp maple syrup

1 tbsp chia seeds

Crumble Topping:

3 tbsp coconut sugar

2 tbsp almond flour

1/4 cup rolled oats

1/4 tsp cinnamon

1 1/2 tbsp coconut oil

1. Preheat oven to 350F. Line an 8x8-inch baking dish with parchment paper.

2. Add oats, almonds, dates, coconut sugar, coconut, cinnamon, and salt to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.

3. Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.

4. Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).

5. Bake for 15 to 20 minutes, until the crust is fragrant and the edges are slightly golden brown. Set aside.

6. In the meantime, add rhubarb, strawberries, orange juice, and maple syrup to a medium saucepan. Cook over medium heat until slightly softened and bubbly, about 5 to 10 minutes. Stir frequently to prevent sticking. In the last minute of cooking, add the chia seeds and stir to ensure all the chia seeds are evenly distributed. Remove from heat and set aside.

7. Prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.

8. Spoon the strawberry-rhubarb mixture over the pre-baked crust and spread into an even layer. Top with crumble topping and spread evenly to cover fruit.

9. Return pan to the oven and bake for another 15 to 20 minutes or until the fruit is warm and bubbly and the crumble is golden brown.

10. Remove from oven and let cool completely, at least 1 hour. Once cooled, gently lift bars from pan and slice into squares or bars.

11. Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.

https://minimalistbaker.com/strawberry-rhubarb-crumble-bars-gf/

Bliss Balls

Yield: 15

1 cup cashews

1 cup oats

3 tbsp shredded coconut

2 tbsp cacao powder

1/4 cup chia seeds

2 tbsp honey (or maple syrup)

2 tbsp tahini (or other nut butter)

1 tbsp coconut oil, melted

1/4 tsp salt

1. In a food processor, pulse cashews, oats, coconut, cacao powder, and chia seeds until fine.

2. Add in honey, tahini, coconut oil, and salt. Pulse again until mixed together.

3. Using your hands, roll into bite-sized balls. Store in refrigerator until ready to eat.

https://foodonyourfacebeauty.com/2018/01/11/food-for-thought-brain-boosting-bliss-balls/

Quinoa Pecan Brittle

Yield: 1 tray

1/2 cup uncooked white quinoa

1/3 cup pecans, chopped slightly
1/3 cup almonds, chopped slightly
1/4 cup pumpkin seeds

1/4 cup rolled oats

2 tbsp chia seeds

2 tbsp coconut sugar

pinch sea salt

2 tbsp coconut oil

1/2 cup maple syrup

1. Preheat oven to 325F. Line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges.

2. In a large mixing bowl, combine quinoa, pecans, almonds, pumpkin seeds, oats, chia seeds, coconut sugar, and salt. Stir to combine.

3. In a small saucepan, warm coconut oil and maple syrup over medium-low heat for 2 to 3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.

4. Pour over the dry ingredients and stir to thoroughly combine and coat.
5. Pour onto prepared baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up.

6. Bake for 15 minutes, then rotate the pan and bake 5 to 10 minutes more. Watch carefully as to not burn. Brittle is done when it is uniformly deep golden brown and very fragrant. The edges may appear to be getting too brown, but do not be afraid of that.

7. Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.

8. Store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month.


https://minimalistbaker.com/quinoa-brittle/

Pumpkin Pie Overnight Oats

Yield: 2 servings

1 cup rolled oats
1 cup almond milk

1/2 cup plain nonfat greek yogurt (optional)

1/2 cup pumpkin puree

1/4 cup maple syrup
1 tbsp chia seeds

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger
optional toppings: pecans, pumpkin seeds, maple syrup, cranberries, coconut

1. Combine all ingredients in a medium mixing bowl.
2. Pour into a glass jar/container and refrigerate for 4 hours or overnight.
3. Top with any additional toppings, if using, before serving.


https://www.ambitiouskitchen.com/2016/08/pumpkin-pie-overnight-oats/

Almond Thumbprint Cookies

Yield: 16

1 1/2 cup almond meal

1/4 cup brown rice flour (or oat flour)

2 tbsp ground flax

1/2 tsp salt

1 tsp baking powder

1/2 cup almond butter

1/3 cup maple syrup

1/2 tsp almond extract

1/4 cup shredded coconut

6 tbsp raspberry chia seed jam

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a bowl, combine almond meal, brown rice flour, flax, salt, and baking powder. Stir to combine.

3. Add almond butter, maple syrup, and almond extract and stir until dough forms. The dough will be wet and sticky.

4. Lightly wet hands and roll dough into small balls, a bit smaller than golf balls. The dough should make about 16 balls. 

5. Place the coconut in a small bowl. Roll balls in the coconut until completely coated.

6. Place the balls on the prepared baking sheet. Press the middle of each ball with your thumb to create a round well. Readjust the shape as necessary.
7. Add about one teaspoon of jam into each well.

8. Bake for 10 to 12 mins until the cookies have expanded, cracked a bit in some places, and are lightly golden on the bottom.
9. Let cookies cool for 10 minutes on the sheet and then transfer to a cooling rack until completely cool. Store cookies in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.


Oh She Glows Every Day

Raspberry Chia Seed Jam

Yield: 1 cup

2 1/2 cups raspberries (frozen or fresh)
1/4 cup maple syrup
pinch salt
2 tbsp chia seeds

1/4 tsp almond extract
1/4 tsp vanilla extract

squeeze of fresh lemon juice

1. In a medium pot, stir together the berries, maple syrup, and salt. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes until berries have softened and released a lot of liquid.
2. Reduce heat to medium-low and add chia seeds. Stir to combine. Simmer for 8 to 10 minutes until half of the liquid has cooked off and the mixture has thickened slightly.
3. Remove from heat and stir in almond extract, vanilla extract, and lemon juice.
4. Transfer to a bowl and refrigerate uncovered until cool, at least a couple of hours.
5. Jam will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for 2 months.


Oh She Glows Every Day

Blueberry Pie Overnight Oats

Yield: 2-3 servings

1 cup oats

3 tbsp chia seeds

1 1/2 cups almond milk

1 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp vanilla extract

pinch of salt

pinch ground allspice

1 cup blueberries

toppings: chopped walnuts/pecans/almonds, banana

1. In a medium bowl, add all the ingredients except the blueberries and the toppings. Stir to combine.

2. Gently fold in the blueberries.

3. Cover and refrigerate for a minimum of 2 hours, or up to overnight. The mixture will thicken and the oats will soften. If the mixture is too thick, add 1-2 more tablespoons of almond milk.

4. Serve chilled, or reheat in a pan on the stovetop and serve warm. Top with desired toppings before serving.

5. Leftovers will keep in an airtight container in the fridge for a few days.

Optional: could use grated apple (Honeycrisp or Gala) instead of blueberries, and could add a pinch of ground ginger to the spices

Oh She Glows Every Day

Chocolate Ganache Cake

Yield: 8 servings

1 tbsp coconut oil

3 avocados

1/3 cup almond butter 

1/2 cup raw cacao powder, plus more to dust (optional) 

2/3 cup maple syrup

1 cup ground almonds

3 tbsp chia seeds 

1. Preheat the oven to 350F. Grease an 8-inch cake tin with coconut oil.

2. Scoop the avocado flesh out of the skins and add to a food processor with all the other ingredients and blend until smooth. Scrape the batter into the prepared tin and level the top.

3. Bake for 30 minutes, or until a knife inserted into the centre comes out clean.
4. Let cool for at least 20 minutes before turning out of the tin. 

5. Can be served as is, dusted with cacao powder, or with chocolate frosting. 

http://www.telegraph.co.uk/food-and-drink/chocolate-recipes/deliciously-ellas-chocolate-ganache-cake/

Seed Crackers

Yield: 1 tray

1/2 cup sunflower seeds

1/4 cup flax seeds

3 tbsp pumpkin seeds

2 tbsp sesame seeds

3/4 cup rolled oats

1 tbsp chia seeds

1 1/2 tbsp psyllium husk powder

1/2 tsp salt

1/2 tbsp maple syrup

1 1/2 tbsp coconut oil, melted
3/4 cup water

1. In a large bowl, combine all dry ingredients, stirring well.
2. In a small bowl, whisk together maple syrup, oil, and water.
3. Add wet ingredients to the dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick. If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable. 

4. Gather dough into a ball and place it between two sheets of baking paper. Using a rolling pin, roll out into a thin sheet.
5. Remove top layer of baking paper and score the dough using the tip of a knife.
6. Let sit out on the counter for at least 2 hours, or all day, or overnight.

7. Preheat oven to 350°F.
8. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes.
9. Remove from oven, flip the whole cracker over and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.

10. Let cool completely. Then break crackers along their scored lines.
11. Can be stored in an airtight container for up to 3 weeks.


https://www.mynewroots.org/site/2014/07/the-life-changing-crackers/

Basic Overnight Oats

Yield: 1 serving

1 large ripe banana

2 tbsp chia seeds

1/4 tsp cinnamon

1/2 cup rolled oats

3/4 cup almond milk

1/4 tsp pure vanilla extract

Optional toppings:
-granola

-fresh fruit

-coconut flakes

-maple syrup

-nuts and seeds

1. In a small bowl, mash the banana until almost smooth.
2. Add the chia seeds and cinnamon and stir to combine.

3. Add the oats, almond milk, and vanilla and stir to combine.
4. Cover and refrigerate overnight, or at least 2 hours.

5. In the morning, stir the oat mixture to combine.

http://ohsheglows.com/2015/07/22/vegan-overnight-oats/

Peanut Butter Energy Balls

Yield: 10 balls

1/2 cup peanut butter (or almond or other nut butter)

1/4 cup maple syrup 

1 1/4 cup rolled oats

2 1/2 tbsp flaxseed meal

2 tbsp chia seeds

1/4 cup dried fruit (eg. strawberries, cherries, blueberries, cranberries)
optional: 2 tbsp protein powder

1. In a large mixing bowl, combine all ingredients. Mix until well combined.
2. Chill in the refrigerator for 5 minutes.
3. Scoop out 1 1/2 tablespoon amounts and roll into balls.
4. Enjoy immediately and store well-sealed leftovers in the refrigerator for 1 week or in the freezer up to 1 month.

http://minimalistbaker.com/no-bake-pb-j-energy-bites/

Coconut Chia Pudding

Yield: 2-3 servings

2 tbsp honey
2 tbsp hot water

1 tbsp coconut flakes

1 tsp cinnamon

1 1/2 tsp vanilla powder
1/3 cup chia seeds

1 cup coconut milk

1/2 cup water

1. Place the honey in a medium bowl. Mix with the 2 tablespoons of hot water, and stir to liquefy the honey. 

2. Add coconut flakes, cinnamon, vanilla powder, and chia seeds. Stir to combine. 

3. Add coconut milk and the 1/2 cup water and stir very well.

4. Allow to sit for at least 3 to 4 hours or overnight.


http://mikaelareuben.com/recipes/chia-pudding/

Cherry Almond Crumble Squares

Yield: 8x8 pan

Cherry Chia Seed Jam:
3 cups pitted cherries, roughly chopped
3 tbsp maple syrup
2 tbsp chia seeds
1/2 tsp almond extract

Almond Squares:
1 1/2 cups almond flour
1/4 cup brown rice flour
2 tbsp ground flax seeds
1 tsp baking powder
1/2 tsp salt
1/2 cup almond butter
6 tbsp maple syrup
1/2 tsp almond extract

1. Preheat the oven to 350F. Line an 8-inch square pan with parchment paper.
2. To prepare the chia seed jam (or just use 3/4 - 1 cup of pre-made jam), add pitted cherries and maple syrup to a medium-sized pot. Bring to a boil, then reduce heat to medium-low. Simmer for about 10 minutes, stirring frequently. Add chia seeds and cook until thickened, about 5 more minutes. Remove from heat and stir in almond extract. Set aside to cool.
3. To prepare the almond base, in a large bowl, whisk the dry ingredients together (almond flour, brown rice flour, ground flax seeds, baking powder, salt).
4. In a small bowl, mix together the wet ingredients (almond butter, maple syrup, and almond extract).
5. Add wet mixture to dry mixture and stir until thoroughly combined. Use your hands to knead the dough together.
6. Set aside 1/2 cup of packed dough for crumble topping later.
7. Press the remainder of the dough into the prepared pan. Smooth it flat and dock with a fork.
8. Bake for 8 minutes. Set aside to cool for 10 minutes.
9. Spread jam over the almond base and smooth out.
10. Crumble reserve dough on top of the jam.
11. Bake for another 12 to 15 minutes, or until crumble topping is golden brown.
12. Cool completely in pan before removing and cutting.

http://ohsheglows.com/2012/07/05/cherry-almond-crumble-squares/

Gluten-Free Loaf

Yield: 1 loaf

1 1/2 cups (150g) gluten-free oats
1/4 cup (35g) hazelnuts, chopped
1/4 cup (35g) almonds, chopped
1/2 cup (70g) sunflower seeds
1/2 cup (70g) pumpkin seeds
1/2 cup (90g) flax seeds
1 tbsp caraway seeds
2 tbsp chia seeds
4 tbsp (32g) psyllium seed husks (or 3 tbsp (24g) psyllium husk powder)
1 tsp fine sea salt
1 tbsp maple syrup
3 tbsp coconut oil, melted
1 1/2 cups water

1. Line a loaf pan with parchment paper.
2. Combine the oats, nuts, seeds, psyllium, and salt in the loaf pan. Stir well.
3. Whisk the maple syrup, coconut oil, and water together. Pour over the dry ingredients and mix until everything is completely soaked and the dough becomes very thick. Smooth out the top with the back of a spoon.
4. Cover and let sit out on the counter overnight or for at least 3 hours.
5. Preheat over to 350F.
6. Bake the loaf on the middle rack of the oven for 20 minutes. Remove the bread from the loaf pan and turn it upside down directly onto the oven rack. Bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped.
7. Let the bread cool completely before slicing. Slice with a sharp smooth knife instead of a serrated bread knife.
8. Store sealed tightly in the refrigerator for up to 5 days. It also freezes well.

Power Cereal

Yield: 1L

1 cup buckwheat groats
1 cup chia seeds
3/4 cup hemp seeds
1/2 cup flax seeds, freshly ground
1/3 cup dried apple, chopped
1/3 cup unsweetened coconut
1/2 cup raisins
1/2 cup walnuts, chopped
1 tbsp cinnamon

1. Mix all ingredients together.
2. Place in a glass container to store in the fridge.
3. To serve, mix 2-3 tbsp of the cereal with a milk substitute, yogurt, apple sauce, or 1/4 cup warm water and let sit for 5 minutes. Sweeten if desired with raw honey or maple syrup.

Variations: vary the dried fruit, nuts, and seeds