Oatmeal-Brownie style

2 cups coconut or almond milk (not canned)
1/2 cup ripe banana or ½ cup maple syrup
1/3 cup peanut butter
1 tsp vanilla
2 cups rolled oats
¼ cup cocoa
1 tsp baking powder
1 Tbsp flax
Pinch of salt
Dark chocolate chips looks like ¼ cup?
6×9 pan greased with coconut oil
Preheat oven to 350 degrees. Add all wet ingredients to bowl.
Then add dry ingredients. Then add chocolate chips.
Pour into baking pan and bake for 40 minutes
Store in fridge and reheat when you want to eat.

2/25/25 – Made it with the 1/2 cup banana to reduce sugar then drizzled with small amount of maple syrup. Not very sweet which is fine because it is a breakfast brownie. When have it as a dessert, drizzle w maple syrup.  Delicious!!

Egg Substitutes for Baking

1 Tbsp. distilled white vinegar or apple cider vinegar + 1 tsp baking soda =1 egg

1 Tbsp. fine ground flax + 3 tsp. warm water + 10 minutes = 1 egg

1 Tbsp. chia seed + 1/3 cup water + 15 minutes = 1 egg (works best in brownies or breads because it makes more dense – not light and fluffy)

Chocolate Muffins

  • 3 ripe bananas
  • 1 cup peanut butter
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/4 cup chocolate chips
  • Use one of the following subs for 3 eggs:
    • 1 Tbsp. distilled white vinegar or apple cider vinegar + 1 tsp baking soda = 1 egg
    • 1 Tbsp. fine ground flax + 3 tsp. warm water + 10 minutes = 1 egg
    • 1 Tbsp. chia seed + 1/3 cup water + 15 minutes = 1 egg (works
      best in brownies or breads because it makes more dense – not
      light and fluffy)

350 degrees in muffin tins for 18 to 20 minutes

Pancakes – Banana Oat

  • 1 ripe banana
  • 1/4 cup GF oats
  • pinch of salt
  • pinch of cinnamon?
  • Instead of 2 eggs, try the following and double it:
    o 1 Tbsp. distilled white vinegar or apple cider vinegar + 1 tsp baking soda = 1 egg
    o 1 Tbsp. fine ground flax + 3 tsp. warm water + 10 minutes = 1 egg

Instructions

  • Mash the banana with a fork. Whisk in the egg substitute, oats, salt and cinnamon until smooth.
  • Heat a tablespoon or so of coconut oil in a non-stick skillet over medium-low heat. Cook for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Cook on the other side for another 30 seconds.
  • Serve with bananas and maple syrup. Enjoy!

Banana, Oat, Applesauce Cookies

  • 3 Mashed Bananas
  • 1/3 cup Cinnamon Applesauce
  • 1 tsp Vanilla
  • 1/4 cup Oat Milk or Almond Milk
  • 2 cups Gluten Free Old Fashioned Oats
  • 1/2 cup GF chocolate chips or Raisins

Instructions

  • Preheat oven to 350 degrees.
  • Peel and mash bananas into a mixing bowl.
  • Add all ingredients except chocolate chips and stir well.
  • Stir in chocolate chips or raisins.
  • Drop onto an ungreased cookie sheet. I like to use silicone lined cookie sheets.
  • I used a small cookie scoop for my cookies.
  • Bake for 15-20 minutes.
  • Cool on wire racks.
Notes
I store these in the refrigerator in an airtight container or freezer for longer storage. Let the frozen cookie sit for a few minutes before eating because they are a bit “icy” when completely frozen, unlike some cookies.

Mango Sticky Rice (Thai)

The original recipe called for a special kind of rice and preparation.  I just used jasmine rice and this was delicious!

  • 2 cups cooked jasmine rice
  • 1 can full-fat coconut milk 13.5 oz
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 2 tsps. cornstarch (optional and I didn’t use it)
  • 2 to 3 ripe mangoes, peeled and sliced

If you are reheating the rice, an easy tip is to put a wet paper towel on top of the rice and then re-warm it in the microwave

SAUCE: Combine the coconut milk, sugar and salt in a saucepan. Cook over medium low heat until the mixture is hot and the sugar is melted.  Do not bring to a boil. Let it cool to room temperature to serve.

OPTIONAL: You could combine the cornstarch and 4 Tbsp. of water in a small bowl and stir.  Add half the slurry to the sauce and stir immediately to thicken.  I didn’t think this was necessary.

SERVE:  Combine rice and sauce. Serve in 1/3 cup servings with mango on top or on the side.

February 2025 – Loved it!

Reference:  https://omnivorescookbook.com/mango-sticky-rice/

Chia Seed Pudding

  • 2 Tbsp, Chia Seeds
  • 1/2 cup Oat Milk
  • 1 tsp. of vanilla

Add the chia seeds to the oat milk and stir well.  Let it sit out for about half an hour and stir again.  Then refrigerate overnight.

To make chocolate chia seed pudding, add 2 Tbsp. cacao powder.

 

Waffles

Pannycakes

Chicken – Pot Pie