Sticky Toffee Pudding Baked Oats
Sticky, gooey, high protein, easily meal prep able! #Recipe (6 servings) 200g dates 480ml milk of choice 200g yoghurt of choice 2 ripe bananas, mashed 150g rolled oats 100g oat flour 60g vegan vanilla protein 1 tsp cinnamon 1 tsp baking powder Sauce 40g syrup of choice 100g nut butter of choice 2 tbsp coconut oil, melted
Almond croissant baked oats!
ngredients 1.5 cups / 125g ground oats (oat flour) 1/3 cup / 40g ground almonds (almond flour) 1/2 tsp baking powder 1/4 tsp salt 1 tsp almond extract 1 mashed banana 1 small egg / flax egg 1/3 cup / 110g honey 2/3 cup / 150ml milk 1/4 cup / 20g flaked almonds 1 tsp icing sugar (white or coconut) 1. Pre-heat oven to 180C/ 360F. 2. In a bowl, mash your banana and then add your oats, almonds, baking powder, salt, honey, almond extract, egg/ flax egg and milk. Whisk until all combined. 3. Add to a 15cm baking tray (greased and lined with baking paper). If you want to remove from the tin like I did, make sure you use a tin with a removable bottom. Add your flaked almonds on top. Bake for 20 minutes.
VEGAN GF ZUCCHINI MUFFINS 🍫 double chocolate and decadent enough to be considered a cupcake but loaded with nutrition. The texture is 💯 and these muffins make for such a good grab and go breakfast or snack 🫶 SAVE this recipe to try soon and comment “ZUCCHINI” and I’ll message you how to make these. You can also find the recipe here: https://www.eatingbyelaine.com/vegan-chocolate-zucchini-muffins/ These muffins are the real deal but made with vegan, gluten-free and nut-free ingredients. The...
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