Oatmeal Breakfast Bake (gluten & dairy free)
This simple, nutritious recipe serves as a great breakfast or snack. Great for a group brunch, too! Enjoy plain or topped with yogurt or fresh fruit.
1 cup almond flour/meal, packed
2 cups oats (make sure they are GF certified if you need this recipe to stay GF)
1/3 cup ground Flax Seed
1/3 cup sugar
2 Tbsp. cinnamon
1 tsp. baking powder
2 very ripe bananas, mashed
3 eggs, beaten
1 cup Almond Breeze almond coconut milk
1 tsp. vanilla extract
- Preheat oven to 375.
- In a large bowl, mix dry ingredients.
- In a separate bowl, mash bananas. Beat in eggs with bananas, then add almond coconut milk and vanilla extract and mix. Add wet ingredients to dry, stirring gently until mixed.
- Coat a baking dish (mine is 9×13 and about 1 inch deep) with cooking spray; pour in batter.
- Bake for 20 minutes; fork check to test doneness. Serve warm.
Nutrition Facts when divided into 8 servings: 295 kcals, 13.6 g fat (1.8g saturated, 2.4g polyunsaturated, 1.7g monounsaturated), 100g sodium, 36g carbs, 7g fiber, 14g sugar, 10g protein
Pumpkin Raisin Flax Muffins
These little muffins are packed with B vitamins, omega-3s, fiber, and the goodness of coconut oil! In the Fall, when pumpkin is in season, I make a dozen on a Sunday and freeze them for a quick, on-the-go, and healthy breakfast all week. Just pull out the night before to thaw. Use organic ingredients when possible.
1 ½ cups whole wheat flour
½ cup ground Flax Seed
1 ½ tsp. aluminum-free baking powder
1 ½ tsp. cinnamon
1 tsp. ground ginger
¼ tsp. allspice
½ cup maple syrup
1 ¾ cups pumpkin pureé
1 large egg
¼ cup whole milk
¼ cup water
1 tbsp. vanilla
1/3 cup virgin coconut oil
½ cup raisins
½ cup walnuts
- Preheat oven to 400 degrees. Combine flour, flax, baking powder, spices, and maple syrup in a medium-sized bowl.
- In another medium-sized bowl, combine pumpkin, egg, milk, water, vanilla, and coconut oil, and beat with a whisk until smooth.
- Slowly pour pumpkin mixture into the dry ingredients. Stir from the bottom of the bowl until the dry ingredients are all moistened. Add raisins and walnuts.
- Spoon batter into muffin cups greased with virgin coconut oil or butter. Bake for 20-25 minutes, or until lightly browned on top.
Gluten-Free Banana Chocolate Chip Muffins
These moist banana chocolate chip muffins are so flavorful, no one will guess that they're gluten-free.
270 g (approximately 2 1/4 cups) gluten-free flour mix
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ cup ground Flax Seed
3 very ripe bananas, mashed
2 eggs, beaten
¼ cup plain Greek yogurt
¼ cup canola oil or other light-tasting oil
¼ cup honey
½ cup chocolate chips (dark, bittersweet, or semisweet)
- Preheat your oven to 375° F. Spray your muffin tin with cooking spray or line with muffin liners. Set aside.
- Combine dry ingredients (first five ingredients) in a large bowl and whisk together.
- In a separate bowl, combine remaining ingredients, minus the chocolate chips, and whisk together until fully incorporated.
- Add dry mixture to the wet mixture in three batches, whisking to fully incorporate between each addition.
- Gently fold chocolate chips into the batter.
- Divide batter among muffin tins, filling between 1/2 and 2/3 of the way full.
- Bake for 20 minutes, rotating pan halfway through, until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let muffins sit in the hot baking pan for two minutes, then gently remove and cool completely on a cooling rack.
Flax Seed Chicken
This baked flax seed chicken is super healthy and can be on the table in about 30 minutes. It’s great warm or cold, with rice, potatoes, or on a salad. Use chicken tenders to make it kid friendly!
¾ cups bread crumbs
6 tbsp ground Flax Seeds
Salt and pepper
2 eggs, lightly beaten
2½ pounds (1.3 kilos) chicken breast
Lemon wedges, for serving
- Preheat the oven to 350F.
- Put the bread crumbs and Flax Seeds in a shallow bowl and stir to combine. Season with salt and pepper.
- Dip each chicken breast in egg, then in the bread crumb mixture, coating thoroughly. Transfer to a baking sheet.
- Bake for 10 minutes, then turn the chicken breasts.
- Bake for another 10 minutes, or until cooked through.
- Remove from the oven and serve with lemon wedges (also great cold!).
Low Fat Granola Bars with Bananas, Cranberries, Pecans & Flax
3 1/2 cup oats
3/4 cup roughly chopped pecans
3 large, ripe bananas
2/3 cup unsweetened applesauce
3/4 cup dried cranberries
3/4 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 tbsp ground flax seed (or flax meal)
1/2 tsp salt
Yield: Makes approximately 18 bars.
Serving Size: 1 Bar
- Preheat oven to 350 degrees.
- Line a 9- by 13-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.
- Spread out the oats and chopped pecans on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, about 10 minutes.
- In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
- Transfer the oats and pecans to a large bowl and stir in dried cranberries, ground flax seed (flax meal), cinnamon, nutmeg and salt.
- Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
- Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
- Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.
- Serve or store in an airtight container.
Strawberry-Banana-Flax Seed Smoothie
Soft tofu lends silky texture and satisfying protein to this flavorful smoothie. Flax Seeds contribute fiber and a dash of omega-3 fatty acids.
1-1/2 cups fresh strawberries, trimmed (8 ounces)
1/2 medium banana, sliced
1/2 cup soft tofu (about 4 ounces)
2 tbsp ground Flax Seeds
2 tbsp skim milk
2 teaspoons honey
1 cup ice cubes
- Combine all ingredients in a blender. Purée until smooth.
Vegan Banana-Oat French Toast
2 cups vanilla almond milk
1 tbsp ground flax
1/4 cup quick oats
1/4 cup orange juice
1/4 teaspoon cinnamon
8 slices whole-grain bread
Organic canola oil
Fresh fruit of choice and maple syrup, for topping
- Combine the almond milk, flax, oats, orange juice, cinnamon and banana in a blender and process until well blended. Pour the mixture into a baking dish and soak the slices of bread for a minute or two on each side, until the liquid has completely penetrated the bread. Rub canola oil onto a griddle and heat on medium-high. Cook until well-browned on one side, then flip and brown the other side. Serve with fruit and maple syrup.
Note: choose bread that is airy enough to absorb the liquid; if you use a very dense and heavy whole grain loaf, this won’t work quite as well. And it’s better to cut your own thick-ish slices here rather than using pre-sliced bread
Chocolate Chip Flax Seed Brownies
1/2 cup butter
3 oz unsweetened chocolate, coarsely chopped
3/4 cup flax seed meal
1/2 cup oat flour
1 tsp baking powder
1/2 tsp salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup chocolate chips
- Preheat oven to 325F and grease an 8×8 inch pan
- In small saucepan over low heat, melt butter and chocolate together until smooth. Set aside.
- In a medium bowl, whisk together flax seed meal, oat flour, baking powder and salt. Set aside.
- In a large bowl, whisk together the eggs, granulated erythritol or sugar, vanilla extract and stevia extract, if using. Whisk in melted chocolate mixture until smooth. Stir in the flax seed meal mixture until well-combined. Stir in chocolate chips (I like to save a few for sprinkling on top).
- Bake for 15 to 18 minutes, until top is just barely firm to the touch. Remove from oven and let cool, then cut into bars.