1/2 cup almond milk, or other non-dairy milk
1/4 cup rolled oats, old fashion or quick
1 T. protein powder
1 T. almond butter
1 t. ground flax seed
1 t. chia seeds
1 apple, diced
1/2 t. fresh, diced ginger, raisins, dried cherries, dried peaches, sliced bananas, optional
Mix ingredients in a medium-size bowl.
Spoon into a pint-size mason jar (if desired) or cover bowl with plastic wrap.
Refrigerate overnight.
Note: Fast and easy breakfast!
Serves 1
1 1/2 cups sugar
3/4 cup unsweetened applesauce
2 tablespoons plus 1/2 cup water, divided
2 teaspoons ground flaxseed
2 teaspoons vanilla extract
1 1/3 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
pinch of salt
1 cup vegan semi-sweet chocolate chips
1 cup pecans or walnuts, optional
Preheat oven to 350°F.
Fit with parchment paper an 11 inch x 7 inch brownie pan.
In a medium-size bowl, stir together the sugar, applesauce, and
2 tablespoons water.
In a food processor or a small bowl, combine the ground flaxseed
with 1/2 cup water.
Add the flaxseed mixture and the vanilla to the applesauce mixture.
Stir to combine.
In a large bowl sift the flour, cocoa, baking powder and salt.
Add the chocolate chips and nuts, if using, and stir.
Add the applesauce mixture to the flour mixture.
Stir just to combine.
Pour into the prepared pan. Bake for 33 minutes.
Brownies should be moist.
Yield: 12-15 brownies