Oatmeal Banana Cookies (Sugar-Free)

Yield: 16

3 tbsp ground flaxseed

1/2 cup water

2 ripe bananas

1/2 cup coconut oil, melted

1 tsp vanilla extract

2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 3/4 cups rolled oats

1/2 cup oat flour

1/2 cup mixed nuts and/or seeds

1/2 cup raisins (or cranberries)

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

2. In a small bowl, whisk flaxseed and water together. Let sit for about 5 minutes.

3. In a large bowl, mash bananas.

4. Add coconut oil, vanilla, cinnamon, baking soda and salt.

5. Add flaxseed mixture and whisk well.

6. Add oats and oat flour. Stir to combine.

7. Add nuts and dried fruit. Stir to combine.

8. Using a large spoon, scoop batter and place on prepared baking sheet. Shape into cookies and flatten slightly.

9. Bake for 20 minutes or until nuts start to brown. Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to cool off completely.

http://ifoodreal.com/sugar-free-oatmeal-cookies/

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/

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

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/

Seedy Coleslaw

Yield: 4-6 servings

2 cups purple cabbage, finely sliced 

2 cups green cabbage, finely sliced

2 cups shredded carrots 

1/4 cup chopped fresh parsley

3/4 cup mixed seeds (pumpkin, sunflower, sesame, poppy)

Dressing:

1/4 cup olive oil

2-3 tbsp lemon juice

1 clove garlic, finely minced

1/2 tsp ground cumin

1/2 tsp salt
1/2 tsp ground pepper

1. In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.

2. Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant. Pour the toasted seeds into the mixing bowl and toss to combine.

3. To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin, salt and pepper, and whisk until thoroughly blended.
4. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip.
5. Serve immediately or cover and refrigerate to marinate for up to several hours.

Spiced Lentil Salad

Yield: 4-6 servings

1 cup du Puy lentils
2 1/2 cups water
1/2 small red onion, chopped
1/4 cup capers, chopped
1/4 cup parsley, chopped
1/4 cup cilantro, chopped

Optional: vegetables (cucumber, tomato, fennel, avocado, carrot, spinach, arugula), dried fruit (cranberries, currants), seeds (pumpkin, sunflower), nuts (almonds, walnuts), cheese (feta, goat's)

Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tsp salt
1 tsp ground black pepper
3/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cardamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

1. Rinse and drain the lentils. Place in pot with water and bring to a boil.
2. Reduce heat, cover, and simmer for about 15 minutes. Lentils should still have a bit of bite, avoid overcooking.
3. While lentils are cooking, combine all dressing ingredients in a small jar with a lid. Seal and shake vigorously to combine.
4. When lentils are cooked, drain and rinse under cold running water to stop the cooking process.
5. Once they have cooled slightly but are still are a little warm, put lentils in a large serving bowl and toss with the dressing.
6. Stir in onion, capers, herbs, and any other additions.
7. Store leftovers in the fridge, covered, for up to 3 days.


https://www.mynewroots.org/site/2010/06/the-best-lentil-salad-ever-2/

Banana Granola

Yield: 9 cups

3 cups rolled oats
1 cup buckwheat groats
1 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
2 tsp ground cinnamon
1/2 tsp salt
1/3 cup coconut oil
3 very ripe bananas
1/2 cup maple syrup

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, combine all the dry ingredients.
3. Melt the coconut oil.
4. Pour the melted coconut oil into the blender, add the bananas and maple syrup, and blend.
5. Pour the liquid mixture over the dry mixture and fold to coat. The mixture will be rather wet.
6. Spread the mixture in an even layer onto the prepared baking sheet.
7. Bake for 15-20 minutes until the mix is beginning to turn brown.
8. Flip the granola over in large sections and return to the oven and flip it every 4-5 minutes, making smaller chunks each time, until golden, about 20 more minutes (40 minutes in total).
9. Set granola aside to cool. Do not stir until it is completely cool.
10. Store in an airtight container at room temperature for up to 1 month.

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

Granola Bars

Yield: 9x9 square pan

1 2/3 cups quick rolled outs
1/3 cup oat flour (oats processed until finely ground in a food processor)
1/2 cup sugar
1/2 tsp salt
1/4 tsp cinnamon
2-3 cups dried fruits and nuts*
6 tbsp melted butter
1 tsp vanilla extract
2 tbsp honey
2 tbsp maple syrup
2 tbsp corn syrup
1 tbsp water
1/3 cup almond butter

*My mix: 3/4 cup unsweetened coconut, 1/4 cup flax seeds, 1/3 cup sunflower seeds, 1/3 cup pecans, 1/3 cup walnuts, 1/4 cup dried cranberries, 1/3 cup chocolate chips

*Suggestions: dried cranberries, dried cherries, dried apricots, dried apples, pecans, walnuts, coconut, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chocolate chips. If nut pieces are coarse, can pulse in food processor to break up a little if desired.

1. Preheat over to 350F.
2. Line a 9x9 square pan with parchment paper.
3. In a medium-sized bowl, stir together all the dry ingredients.
4. In a small bowl, whisk together the wet ingredients.
5. Add the wet ingredients to the dry, as well as the almond butter, until the mixture is evenly crumbly.
6. Spread into the prepared pan and press in firmly.
7. Bake for 30-40 minutes, until they are brown around the edges.
8. Cool the bars in the pan. Once cool, lift parchment to remove bars and place on a cutting board to cut into squares. If bars seem crumbly, chill pan in the fridge for 30 minutes before cutting.