- 1 can garbanzo beans (chickpeas)
- 1 / 2 cup unsalted peanut butter (natural is preferred)
- 1 / 2 cup coconut sugar (or brown sugar)
- 1 /4 cup milk of choice
- 1 egg
- 1 teaspoon baking powder
- 1 / 2 teaspoon kosher salt (or 1 / 4 teaspoon if your peanut butter contains salt)
- 1 / 2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 / 2 cup semi-sweet chocolate chips, divided
Preheat oven to 350 degrees Fahrenheit. Line a square pan (size 8×8 to 9×9) with parchment paper. Set aside.
To a food processor, add the can of garbanzo beans that have been drained, washed and dried off. Add in peanut butter, sugar, baking power, salt and cinnamon. Blend for approximately 30 seconds, or until a thick batter has formed that is completely smooth. This is an extremely important step for ensuring the desired texture of the bar.
To the food processor, add in your egg, milk of choice, and vanilla extract. Blend again until the batter is completely mixed.
Remove the blade from the food processor. Stir in half of your chocolate chips with the batter. Pour the batter (should be similar in consistency to brownie batter) into your parchment paper lined pan. Add the remaining half of your chocolate chips across the top of the batter.
Place the pan into the oven to bake. For an 8×8 pan, it should take approximately 22 minutes. For a 9×9 pan, it should take approximately 25 minutes. Once the bars are set in the middle and the edges are slightly golden, remove from the oven. Let cool before slicing into 9 large or 16 small bars.
- 3 / 4 cup oats
- 1 / 2 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of sea salt
- 1 banana, divided
- 2 / 3 cup milk (of choice)
- splash of vanilla extract
- For toppings: pecans, pure maple syrup, sea salt (and optional sunflower seeds)
Preheat oven to 350 degrees Fahrenheit. Set out a ramekin and coat the inside with coconut oil or cooking spray.
In a small mixing bowl, add oats, baking powder, cinnamon, sea salt. Mix to combine.
In a separate mixing bowl, mash half of the banana and set aside the other half to use for topping. Add the milk and vanilla extract. Stir to combine.
Add the dry ingredient mixture to the wet ingredients. Stir to combine. Pour the mixture into your ramekin. Using the other half of banana, make slices and spread across the top (as shown in photo).
Place into the oven for 25-30 minutes, until the liquid is absorbed and the edges are golden.
While the oatmeal is baking, prepare the maple pecan topping. To a small skillet, add approximately 2 tablespoons of pecans. Toast over medium-high heat for 5 minutes, stirring often to avoid burning. Once fragrant, turn the heat down to low before adding in approximately 1 teaspoon of pure maple syrup and a pinch of sea salt. Coat the pecans with the syrup. Remove the pecans once shiny and glassy in appearance.
To the finished baked oatmeal, add the maple pecans, a drizzle of pure maple syrup, and (optional) sunflower seeds before serving.
- 1 / 2 cup all purpose flour
- 1 / 4 cup brown rice flour
- 1 tablespoon (packed) light brown sugar
- 1 teaspoon baking powder
- 1 / 2 teaspoon kosher salt
- 1 / 4 teaspoon cinnamon
- 1 / 8 teaspoon baking soda
- 1 / 2 cup milk of choice
- 1 earl grey teabag
- 1 / 3 cup whole milk greek yogurt
- 1 large egg
- 1 tablespoon olive oil plus additional for griddle
In a small saucepan on the stovetop, warm milk over medium-high heat. Remove milk before reaching boiling and place earl grey teabag into the milk to steep. Set aside to cool.
In a large bowl, combine all purpose flour, brown rice flour, light brown sugar, baking powder, kosher salt, cinnamon and baking soda.
In a separate bowl, whisk together earl grey infused milk, whole milk greek yogurt, the egg, and olive oil. Add to dry ingredients.
If using a griddle, heat to 300 degrees Fahrenheit. If using a skillet on the stovetop, set temperature to medium-high. Lightly brush with olive oil. Spoon approximately 1/4 cup of batter onto the griddle or skillet to form your pancake. Cook for about 2-3 minutes, or until the bottoms are browned and the top has begun to bubble. Flip, and cook for an additional minute, or until the pancake is cooked through and the bottom has browned. Repeat with remaining batter.
Serve with fresh fruit and homemade whipped cream.