Stir Fry with Hamburger
Ingredients:
1 pound ground beef
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 zucchini, cut into half-moons
1 cup cherry tomatoes, halved
Gluten Free Oatmeal Chocolate chip Bars
Healthy Chocolate Chip Oatmeal Breakfast Bars
Ingredients
- 2 cups quick cooking oats
- 1 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet ingredients:
- 2 ripe bananas mashed
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper.
- In a large bowl, mix together oats, oat flour, baking soda, cinnamon and salt. Set aside.
- In a separate bowl, add the mashed the bananas and whisk in the eggs, almond milk, maple syrup and vanilla, stirring until well-combined.
- Add the wet ingredients in to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
- Pour mixture into the prepared baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan sit for 5 minutes to cool, then remove the parchment paper with the bars from the pan and allow to cool completely on a wire rack. Slice into 16 square bars (or 9 larger bars).
Notes
- You can purchase oat flour at many grocery stores, or make it yourself at home. Simply add oats to a blender and blend until a flour consistency is achieved.
- For best results, use overripe bananas as they will help to enhance the sweetness and flavour of the bars.
- I recommend lining the baking dish with parchment paper and letting some of the paper hang over the sides of the pan. It will make it much easier to remove the bars from the pan and cut them into pieces.
- Allow the baked oatmeal mixture to cool for at least 10 minutes before slicing into bars to allow them to firm up slightly.
Nutrition
Favoirte Sourdough Waffles or Panckes
Favorite Sourdough Waffles or
Pancakes
2 cups Einkorn flour
¾ cup Einkorn Sourdough Starter (Be sure to then feed your starter)
1 ½ T. honey or other sweetener
2 1/4 C. buttermilk
Instructions
Stir together the above ingredients to make an einkorn wheat
overnight sponge. Cover with a cloth towel and let rise on the
counter overnight.
In the morning add to the overnight sponge:
2 eggs
¼ C. olive oil
¾ t. salt
1 t. baking soda. Stir thoroughly all ingredients. It may bubble up or expand a bit as you
stir.
Pancakes--To make pancakes pour about ¼ cup batter onto
preheated griddle. Cook in typical
fashion and flip when the first side is done.
Waffles—Pour appropriate amount of batter into a
preheated waffle iron. Cook recommended
time and ENJOY!
For leftovers—The pancakes and waffles freeze very well as
does the batter. If you put the batter in
the refrigerator for a day or so it will turn dark on the top. When I make a large batch I prefer to freeze
the batter, thaw overnight, stir well, and make waffles or pancakes in the
morning.