Mini Chickpea Frittatas

Not just for breakfast but a great snack at any time. (Recipe by Mostly Vegan)

Ingredients:

• 2 Cups of Garbanzo Bean (Chickpea) flour
• 2 Tbsp. Olive oil (and spray for muffin tins)
• 3-4 cups chopped of your favorite 3 veggies (Favorites are: broccoli, spinach, zucchini, red bell pepper, onion, etc)
• ½ cup thinly sliced scallion ( green onion)
• 1 tsp. baking powder
• ¼ cup nutritional yeast
• 1 tsp. Sea salt
• ½ tsp. Black pepper

To Prepare:

• Preheat oven to 400 degrees
• Combine flour, yeast, baking powder, salt and pepper in a bowl w/ 2 ½ cups of water. Whisk together and set aside.
•  Heat Olive oil and sauté all chopped veggies (except the scallions) until they cook down.
• Add in scallions and cook another few minutes. Remove from heat.
• Spray well a standard size muffin pan( 12) AND one smaller one (6) w/ oil spray.
• Divide the veggie mixture by heaping Tbsp’s in each cup.
• Using a ¼ cup measure, fill the cups with the batter. Stir gently each cup to distribute the batter through the veggies.
• Bake for 30-35 minutes until the cups begin to brown on top.
• Remove from oven and let cool for 10 minutes ( this sets the batter)
• Take muffins out of the tins carefully ( you may need to use a knife to loosen around the edges) and place on a cooling rack.
• Serve warm or cool before storing in the fridge for up to 5 days.
• You can reheat the muffins in an oven or toaster oven @ 400 degrees for 10 minutes.

Berry & Banana Breakfast Bars

Ingredients

• 1 1/2 cups walnuts, chopped
• 1 1/2 cups unsweetened coconut flakes
• 2 ripe bananas
• 1 tsp vanilla
• 1/2 tsp salt
• Strawberry jam

To Prepare

• Preheat the oven to 350 degrees F.
• Line a loaf pan with parchment paper.
• Add one cup walnuts and one cup coconut flakes into a food processor.
• Pulse to break down.
• Add the bananas, vanilla, and salt and blend until the mixture is completely combined.
• Transfer the mixture to a loaf pan and use a spatula to smooth out.  
• Bake for 25 minutes.
• Meanwhile, place the remaining coconut flakes in a skillet over medium heat. Toast until lightly browned, stirring frequently.
• Remove from heat. Mix in the remaining walnuts.
• Remove the loaf pan from the oven and spread a thin layer of jam over the bars. Sprinkle the toasted coconut flake mixture over the top.
• Bake for an additional 5-10 minutes, or until golden brown.
• Allow to cool completely before slicing into bars.
• Refrigerate for 30 minutes before serving.
• Store in the refrigerator.

Inspired by Rebecca Bohl

Peanut Butter Choc Chunk Cookies

Inspired by The Plant Power Way

INGREDIENTS

• ½ tsp/ or spray coconut oil
• 2 Tbsp ground flax seeds
• ¼ cup of water
• ½ tsp baking soda
• ½ cup oat flour
• 1- 1 ¼ cup organic raw brown sugar or coconut sugar
• 2 tsp vanilla extract
• 1 cup of crunchy thick organic peanut butter
• 1 bar of high quality dark chocolate
• 1 tsp of flake sea salt

METHOD

1. Pre-heat oven to 350 F and grease cookie sheet with the coconut oil or the spray.
2. Make a fax egg with the 2 Tbsp of flax seed and the ¼ cup of water. Mix until a thick consistency.
3. In a medium bowl mix in flax egg, peanut butter , sugar and vanilla. Then add in oat flour and baking soda, combine together.
4. Roll 1 tbsp of mixture into a ball and place on oiled cookie sheet.
5. With a fork, press down the dough ball in a crisscross pattern.
6. Place a small square of the chocolate bar in the center of the cookie.
7. Bake cookies for 11-12 minutes.
8. Important: When removing the cookies from oven, leave on the cookie sheet to cool before removing carefully with a spatula.
9. Store when cooled in an airtight container.