1 banana 1 cup raw spinach 1 large orange , peeled 1 Tbsp flax seeds 1 cup unsweetened Almond milk
Directions: Add all ingredients to a blender and blend until smooth. Serve and enjoy immediately. ONE - BOWL RASPBERRY ALMOND MILK OATS BREAKFAST COOKIES Ingredients: 1 ripe banana, peeled 1+1/4 cup rolled oats 1/2 cup dairy free chocolate chip 1/2 cup raw almond power 1/2 cup brown sugar 3 Tbsp ground flax seeds 1 Tbsp chia seeds 1 Tbsp vanilla extract 1/2 tsp baking soda 1/2 tsp cinnamon power 1/4 tsp salt 1/2 cup frozen Raspberries Directions: 1. Preheat the oven to 350 F/ 180 C and place baking paper on a cookie sheet. 2. Add the banana to a large bowl and mash well. Then mix in the brown sugar , whisking until well combined. Then add the flax seed power, vanilla extract, almond power and Chia seeds , mixing until combined. Then add baking soda , cinnamon power, salt stirring again to combine. Then add oats before gently folding in the raspberries and chocolate. 3. Using your hands form small balls out of the dough and place on a cookie sheet lined with baking paper, gently pressing it down to create a cookie shape. 4. Bake for 15 minutes , or until lightly golden brown. Remove from the oven and let cool for 2 minutes before transferring to a cooling rack to cool completely. Enjoy! NOTES: Store in an airtight container on the counter for up to one day, or wrap individually and store in the freezer for up to two months to enjoy as a grab-and-go breakfast or snack!
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