10 soaked dates (soak for at least an hour)
1/2 cup of nut butter
1/2 cup of raw coconut
- Blend the dates in your food processor. Add nut butter and coconut flakes.
- Roll into 1 inch balls, flatten, and refrigerate!
(we also like to roll our our dough and cut out shapes, like this fun heart!)
Guys- These bars are out of this world! They came out soft and fluffy… we are obsessed. Try these at home for an easy breakfast on the go, or crumble them up as a healthy granola alternative to top off a morning smoothie or bowl of yogurt.
- 1 1/2 cups of oats
- 1/2 cup of oat flour
- dash of cinnamon and nutmeg
- 1/2 teaspoon of baking soda
- dash of salt
- 1/4 cup of coconut flakes
- 1 egg
- 1/3 cup of non-dairy milk (we used coconut)
- 1 sweet potato, fully cooked and skinned
- 1 carrot, grated
- spoonful of coconut oil
Additional Ingredients (optional)
- handful of raisins
- 1/3 cup of chopped nuts
- any additional add ins (protein powder, superfoods, chocolate chips, etc.
Heat the oven to 375.
Beat the egg, sweet potato and carrot. Add coconut flakes. Blend the remaining dry ingredients and gradually add half to the wet mixture. Add the coconut/non- dairy milk slowly, then stir in the remaining dry ingredients as well as your nuts, seeds and raisins.
Spread into a greased pan and cook of 30 minutes. Cool and enjoy!
Nothing beats a slow morning with a warm breakfast (we like to make ours to the sound track of Jack Johnson). Next time you wake up to a dozen browning bananas, skip the smoothie and try out our killer gluten-free, dairy-free pancakes! We make them small so we can stack them a mile high 🙂 Layer them up with fresh fruit, jam, and superfoods, and, for the ultimate stack, drizzle on some peanut butter of coconut whip (or BOTH)!
What you will need:
- 1 bananas (mashed)
- 1/3 cup of oat flour
- 1 egg
- a handful of oats
- 1 teaspoon of coconut oil
- dash of salt
- 1/4 teaspoon of baking powder
(additional add ons we like include: coconut flakes, flax seeds, chopped almonds, cinnamon, nutmeg and lemon/orange zest)
Cook on medium heat until golden. Stack. Enjoy. Repeat.
Making breakfast the night before not only saves time in the morning, but it’s also super easy. And I don’t know about you, but we practically jump out of bed knowing our overnight oats are ready to enjoy!! Here is one of our favorite recipes for overnight oats (you can always tinker with proportions based on preference):
PUMPKIN SPICED OVERNIGHT OATS
1/2 cup almond milk
1/4 cup pumpkin puree
2 Tbs shredded carrots
1/4 tsp minced ginger root or chopped candied ginger
1/2 tsp cinnamon (or pumpkin spice)
1/2 cup rolled oats
- Combine almond milk, pumpkin puree, shredded carrots, ginger root and cinnamon in a jar.
- Stir in the oats.
- Leave covered in the fridge overnight.
- In the morning, top your bowl with your favorite toppings. We added chopped dates, walnuts, sliced bananas and chia seeds!
Blissful carrot balls
We made these the other day and they were too good not to share. Being gluten-free, I (Hey, Mary here) am a firm believer in vegetable bases. Before I went gluten free, I was never a huge fan of carrot cake or zucchini bread. I loved banana and pumpkin based baked goods but that was the extent of my comfort zone. But in learning how to cook at home (homemade gluten free cooking is AMAZING, EASY and better than anything you can find in the store) I also began to understand the potential of plant based cooking.
Having premised, these balls are RAW (not cooked), but they are inspired by one of my favorite GF baked good, carrot zucchini bread.
In addition to a carrot and coconut base, we packed these bad boys with some carrot-cake-inspired superfoods, making these bite sized balls the ultimate yummy, gooey, spicy way to start your day with raw plant-power.
What you will need:
10 pitted dates (soaked in water for at least an hour)
30 grams of raw, unsweetened coconut (save 1/3 for rolling)
3 medium carrots
80 grams of almonds
15 grams of Hemp Seeds (with or without hemp protein)
1 tablespoon of honey
10 grams of Raisins
1) In your food processor, blend the dates, carrots and 60 grams of almonds. Add coconut and your desired amount of ginger (we weren’t shy with our portion) and blend. The consistency should be moist and soft.
2) Add hemp seeds, honey and spices. After blending thoroughly, add the remaining almonds and raisins and pulse.
3) Roll your carrot cake batter into one inch balls and coat them in the remaining coconut flakes. Chill and Enjoy 🙂
There is no quicker or easier cereal than muesli. Our cupboards are full of various jarred blends. As part of our Easy Oats series we are sharing some of our favorite ingredients!
For us, the secret to the perfect cereal is ginger. We add it to our muesli by roasting raw ginger with the oats before stirring in the other ingredients or by finely chopping up candied ginger. The tangy, chewy ginger gives our morning bowls an extra kick.
We are all about dried fruits. Our go-to’s are Apricot, Apple, Banana chips, coconut, pineapple, fig, dates and dried berries. You really can’t go wrong, especially when you pair your sweet and tangy goodies with the salty crunch of nuts. We never have our muesli without almonds and pistachios. Throw in some seeds for added texture and you’ve got ourself some homemade cereal. Jar it up, once its in your cupboard you would be amazed by how many uses muesli has– Throw it on top of your breakfast for an extra crunch. Grab a handful for a snack on the go. Use it as an extra ingredient when baking. Or even jar it up and make muesli your signature gift!
No matter how you use it, you can always count on muesli as an easy and affordable cereal that can elevate any bowl. We hope you enjoy it as much as we do 🙂