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)

Apple Tahini Caramel Oatmeal

Servings: 2-3

2 cups water

1 cup rolled oats

pinch salt

1 tbsp butter (or coconut oil)

1-2 apples, diced into 1-cm pieces

3 tbsp maple syrup

1 tbsp tahini

1 tsp vanilla extract

optional: 2-3 tbsp hemp seeds

cinnamon, to taste

1/4 cup pecans or walnuts, chopped

1. Bring water to a boil in a small pot. Add oats and a pinch of salt and turn down to medium low. Cover and simmer until oats reach desired consistency, about 8-10 minutes.

2. Meanwhile, heat butter in a medium nonstick pan over medium heat. Add apples and cook for 3 to 4 minutes. Apples should be warm and just starting to soften.

3. Add the maple syrup, tahini, vanilla, and a pinch of salt to the apples. Stir and let bubble for 2 to 3 minutes until the caramel thickens and darkens a little bit.

4. When the oatmeal is done, stir in hemp hearts if using and cinnamon.

5. Portion oatmeal into 2 or 3 bowls. Top with caramel apples, cinnamon, and chopped nuts.

https://desireerd.com/vegan-apple-pie-oatmeal/

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/

Pecan Pie Filling

Yield: 1 pie

2 cups pecans

3 eggs

1 cup corn syrup

1/2 cup brown sugar

1 tsp vanilla extract

1/4 cup unsalted butter, melted and slightly cooled

1/2 tsp salt

1/2 tsp cinnamon

1. Spread pecans evenly inside pie crust. Set aside.

2. In a large bowl, whisk eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together.

3. Once completely combined and thick, pour evenly over pecans.

4. Bake the pie for 40 to 50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, tent a piece of aluminum foil over pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

5. Slice and serve pie warm or at room temperature. Cover and store leftover pie at room temperature for 1 to 2 days or in the refrigerator for 4 to 5 days.

https://sallysbakingaddiction.com/2015/11/06/my-favorite-pecan-pie-recipe/

Blueberry Crisp (Gluten-Free)

Yield: 6 servings

Topping:

1 cup almond flour

3/4 cup shredded coconut

1 cup pecans, roughly chopped (or other nut of choice)

1/2 cup coconut sugar

1/2 tsp cinnamon

1/2 tsp salt

6 tbsp coconut oil (or butter, or a combination of both)

2 tbsp maple syrup

Filling:

6 cups blueberries (or mixed berries - strawberries, raspberries, and/or blackberries)

3 tbsp maple syrup

2 tbsp arrowroot starch (or cornstarch or gluten-free flour)

1 tbsp lemon juice

1/2 tsp cinnamon

1. Preheat oven to 350F. Line a 9x13 baking dish with parchment paper or coat with a thin layer of non-stick cooking spray.

2. To prepare topping, in a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, cinnamon, and salt. Stir to combine.

3. Add coconut oil and maple syrup and mix again until evenly distributed.

4. To prepare filling, in another large mixing bowl, combine fruit, maple syrup, arrowroot, lemon juice, and cinnamon. Toss to combine.

5. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping.

6. Bake for 40 to 45 minutes, or until the fruit is bubbling and the topping is golden brown.

7. Cool at least 15 minutes before eating. Store covered in the refrigerator for up to 4 days.

https://minimalistbaker.com/grain-free-berry-crisp/

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/

Granola

Yield: 7 cups

3 cups rolled oats

1/4 cup almonds, chopped

1/4 cup walnuts, chopped
1/4 cup pecans, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

3/4 cup shredded coconut

1/4 cup coconut sugar

1/4 cup maple syrup
2 tbsp honey
1 tbsp almond butter

1/4 cup coconut oil, melted
1/2 tsp vanilla extract
1/2 tsp almond extract

3/4 teaspoon salt

1/4 cup dried fruit
1/4 cup chocolate chips
1/4 cup coconut flakes

1. Preheat oven to 300F. Line two baking sheets with parchment paper.

2. In a large bowl, combine the oats, nuts, seeds, shredded coconut, and sugar.

3. In a separate bowl, combine maple syrup, honey, almond butter, coconut oil, vanilla, almond, and salt.
4. Pour wet ingredients into dry ingredients and stir to combine.
5. Divide mixture approximately in half and pour onto prepared sheet pans.
6. Bake for 30 to 45 minutes, stirring every 15 minutes to achieve an even golden colour.

7. Remove from oven and let cool.
8. Transfer into a large bowl. Add dried fruit, chocolate chips, and coconut flakes. Mix well. 

http://www.foodnetwork.com/recipes/alton-brown/granola-recipe

Brussel Sprout Skillet

Yield: 4 servings

1 1/2 pounds brussels sprouts, trimmed

1 tbsp dijon mustard

2 tbsp apple cider vinegar

3 tbsp lemon juice

1 tbsp maple syrup

1 tbsp olive or coconut oil

2 shallots, thinly sliced

1/2 cup pecans, toasted, chopped

2 tbsp parsley, chopped

1. Slice brussels sprouts very thinly with a knife or mandolin.

2. In a small bowl, combine dijon mustard, apple cider vinegar, lemon juice, and maple syrup. Whisk to combine. Set aside.

3. Heat a large pan over medium heat. Once hot, add oil and shallot and sauté for 3-4 minutes or until soft and slightly caramelized.

4. Add brussels sprouts, stir, and cover. Sauté for 3-4 minutes, stirring occasionally.

5. Remove lid and add sauce. Continue cooking for 3-4 minutes more, stirring occasionally, or until brussels sprouts are tender and slightly caramelized.

6. Garnish with pecans and parsley and serve warm. Best when fresh, though leftovers keep covered in the refrigerator up to 4 days. Reheat on the stovetop or in the microwave until hot.

http://minimalistbaker.com/brussels-sprout-slaw-with-coconut-bacon/

Bean and Beet Salad

Yield: 6 servings

2 cups green beans, halved
3 beets, cooked
1 tomato, diced
1/2 shallot, very thinly sliced
1/4 cup sprouts
1/4 cup pecans, chopped
1/4 cup goats cheese (or feta cheese) (optional)
3 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
1/4 cup olive oil
salt and pepper

1. Blanch green beans in a pot of salted water. Cook for about 3 minutes, or until just tender. Drain beans and immediately place in an ice bath to cool.
2. Prepare a light pickle for the shallots. In a small pot, heat apple cider vinegar with maple syrup with a pinch of salt and pepper. Pour liquid over shallot slices. Let sit for 10 minutes. Strain, reserving liquid.
3. Prepare dressing by combining pickling liquid with mustard and olive oil. Shake vigorously to emulsify.
4. In a large bowl, combine green beans, beets, tomato, and pickled shallots. Toss with dressing. Garnish with sprouts, pecans, and goats cheese.