June 2012

GF Vegan Breakfast Bars

2 ½ cups Gluten Free Oats

½ cup sunflower seeds

½ cup chia seeds

½ cup dried cherries

½ cup carob chips

2/3   cup peanut butter 

2/3 cup agave nectar

 Mix oats, sunflower seeds, raisins, and carob chips in a large bowl. Mix peanut butter and agave. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave. Press mixture into a shallow baking dish that you’ve lined plastic wrap. Cover with more plastic wrap, press into a baking dish, and refrigerate for 4 hours. Cut into squares, wrap, and refrigerate until ready to use. They will hold for about two weeks if refrigerated.


GF Oatmeal with a Bit of the Green…Zucchini  Great twist on an old favorite zucchini bread. Try it in a bowl for breakfast 🙂

2/3 cup almond milk

Pinch of salt

½ cup GF oatmeal

¼ medium zucchini, finely grated

10 chopped walnuts

½ tsp. cinnamon

Pinch of nutmeg and ginger

1 tablespoon almond butter

2 tablespoons brown sugar

Maple syrup

In a heavy bottomed pot, bring the water and salt to a boil over high heat. Add the oats lower the heat to simmer, cover and cook for 15 minutes, stirring . After 15 minutes, add the zucchini, nuts, cinnamon, nutmeg and ginger. Stir well, then cover again and cook for another 5 minutes (if oats are dry, add a bit more liquid). Remove from heat, stir in the almond butter and the brown sugar. Serve with maple syrup.