Tag Archives: oat flour

Raw Pumpkin Spice Treats

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Happy Happy Halloween Sweets!

I have a sweet treat to share with you all today!  I rolled these babies up last night to share with my brothers and boys at work today.  I wanted everyone to have a little something sweet, but wasn’t about to supply this place with crappy, sugary candy.  We have work to do, can’t have any sugar high crashes.  Plus, these treats are packed with lots of good-for-you stuff, hello pumpkin, chia seed, flax-seed, almonds.  They are vegan, refined sugar-free, and gluten-free (if made with GF oats).  Oh, and toss in the oats, could possibly be a sweet breakfast, right?!

So roll some of these up today, or whenever ;-)  They are super yummy and easy.  And it’s always nice to have some healthy treats around (since we all indulge a little, which isn’t wrong) during these Holiday times.

You will need:

  • 3/4 cup pitted dates, about 8
  • 1/2 cup raw or slightly roasted almonds, unsalted
  • 1 tbsp agave
  • 1 tbsp flax-seed
  • 1 tbsp chia seed
  • 1 tbsp pumpkin pie spice
  • pinch of salt
  • 1/4 cup pumpkin puree
  • 3/4 cup GF rolled oats
  • 1/4-1/2 cup oat flour.  Start with 1/4 and add more if needed

In a food processor, pulse the dates until very well chopped.  Add the almonds and pulse a few more times.  Toss in the rest of the ingredients and pulse a few times.  Do not over pulse!  Just a few will do.  Remove and place in medium bowl.  Hand mix until combined.  Refrigerate for about a half hour, it’s easier to roll after refrigeration.  Remove and roll into little balls and enjoy a couple.  Keep refrigerated if not eaten!

What are your favorite Halloween treats?

No Bake Peanut Butter Oat Cookies

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Hellooooo!

Aren’t these little cookies adorable?  Maybe that’s not the right word, but cute little balls of cookie yumminess are adorable to me.

After seeing how fast my Raw Chocolate Chip Oatmeal Cookies went, I realized my family and boy were actually bigger fans of raw and or healthy desserts than I was going to give them credit.  Totally inspired me to get in the kitchen and try some other stuff.   Plus, with peanut butter you don’t really need anything too sweet so I was able to completely eliminate sugar.  So these little adorable babies are not only delicious, they are vegan, raw, gluten-free, and sugar-free.  Score, score, score!!!

No Bake Peanut Butter Oat Cookies – Vegan and Gluten-free!

You will need :

  • 3/4 cup oat flour
  • 3/4 cup rolled oats
  • 1 cup pitted dates – comes out to about 8-9 dates
  • 1/4 cup organic peanut butter
  • 1 tsp vanilla extract
  • almond milk – start with 1 tablespoon and add more if needed – I used 2

Directions:

  1. In a food processor, pulse dates until well broken down.
  2. Add flour, oats, peanut butter, vanilla, almond milk
  3. If adding chocolate chips, stir in.
  4. Form into small round balls and place on parchment covered dish.
  5. Refrigerate for at least 30 minutes
  6. Enjoy!!

 

Raw Chocolate Chip Cookies

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Hello my sweets, and happy Tuesday! 

 

I’ve got a super easy and rather healthy cookie recipe to share with you all today!  Oh, and it’s so yummy!!  Does that brighten up your Tuesday?  I sure hope so.  It’s a cookie ball (yum), it’s easy to make, and healthy?!   Yeah, I think I win today.

Raw Chocolate Chip Oat Cookies – Vegan*

You will need:

  • 3/4 cup oat flour or almond flour – I recommend oat, and if you don’t have it, grind raw oats in a food processor until fine
  • 3/4 cup raw oats
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup raw, organic sugar
  • 1 tsp vanilla
  • 1 tablespoon coconut oil
  • 1/4 cup vegan carob chips (or chocolate chips)
  • almond milk
  1. In a medium bowl, mix all the ingredients except the milk and chips.
  2. Start with 1 tablespoon of almond milk, and add until mixture is well combined and not crumbly.  WIll probably use 2 or 3 tablespoons.
  3. Stir in chips.
  4. Roll dough into small balls and place on plate.
  5. Refrigerate for at least 30 minutes.  Serve and Enjoy!!!

Keep refrigerated if not eating :-)

 

Brown “Butter” Chocolate Chip Cookies, Vegan*

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A chocolate chip cookie recipe, I know, it’s one of the most vanilla  baking recipes I could post.  But these babies are so yummy, warm and spicy with the toasted walnuts, oat flour, cinnamon, and nutmeg.  And even though the dough needs to chill for at least 12 hours, they are definitely worth a try for a sweet twist on a plain old chocolate chip cookie!  

Vegan Brown “Butter” Chocolate Chip Cookie:   Makes 18-20 cookies

  • 1 flax egg <1 tbsp ground flax mixed with 3 tbsp warm water) + 1/2 mashed rip banana**
  • 1 cup chopped walnuts
  • 1 cup vegan butter – I use soy free Earth Balance
  • 1 1/4 cup oat flour <if you don’t have this, finely grind oats in food processor>
  • 1 cup flour of choice <I use unbleached all purpose>
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 cup agave
  • 3/4 cup raw, organic packed brown sugar
  • 1 tbsp almond milk
  • 1 12oz bag vegan chocolate chips < I use “Chocolate Dream”>
  1. Mix flax and water, set side to gel
  2. Toast the walnuts in a pan with coconut oil <or oil of choice> for about 10 minutes.  Set aside
  3. Melt butter in pot.  Allow to bubble and lightly brown, swirling by holding handle, about 8 minutes
  4. In a medium bowl, mix flours, salt, baking soda, cinnamon, and nutmeg; set aside
  5. In a larger bowl, beat cooled brown butter and sugars until combined.  Slowly add in dry mixture.
  6. Beat in almond milk, “egg”, and mashed banana
  7. Stir in chocolate chips and walnuts.
  8. Cover and refrigerate for at least 12 hours.  I make this at night and bake the next morning or afternoon.
  9. Bake at 375 for 12-14 minutes, until edges are golden brown.  After removing, allow to sit on baking sheet for a few minutes before removing to cool.

** Notes to baking:  If you don’t use mashed banana, add 1/2 tbsp flax and 1 1/2 tbsp warm water to flax egg

Enjoy!! xo