Carrot Cake Oatmeal

Carrot Cake Oatmeal

1 cup liquid (preferably 1/2 cup water + 1/2 cup milk)
60g old-fashioned oats
1 tbsp ground flax seeds
1 tbsp cinnamon
1 tbsp light brown sugar
1/2 carrot, grated
A handful of raisins
Honey or agave nectar, to serve

1) In a medium pot, bring liquid to boil. Once it starts boiling, reduce the heat to medium-low. 

2) Add oats, flax seeds, cinnamon, brown sugar, and carrot. Cook for about 5 minutes, stirring occasionally, or until most of the liquid has been absorbed. Add raisins and cook for another 2 minutes. Drizzle with honey or agave nectar and serve immediately.

Recipe by collecting memories

Chocolate Peanut Butter Oat Bars (No-Bake, Healthy)

Chocolate Peanut Butter Oat Bars (No-Bake, Healthy)

180g (2 cups) quick-cooking oats

75g (1 cup) unsweetened coconut flakes
1 tbsp ground flax seeds

250g (1 cup) salted peanut butter

100g dark (50%) chocolate

100g (1/2 cup) unrefined coconut oil

170g (1/2 cup) honey

1) Line a loaf pan with parchment paper or prepare a silicone loaf pan. 

2) In a large bowl, mix together oats, coconut flakes, and flax seed meal.

3) In a small saucepan, combine together coconut oil, honey and peanut butter. Cook just until melted. Remove from heat. Add chopped chocolate, cover and let sit for 2 minutes until the chocolate is melted. Stir until smooth.

4) Add the wet ingredients into the dry ones and stir to combine. Place in the fridge for at least 3-4 hours or until firm. Store in the fridge.

Recipe by collecting memories

Date Caramel, Cashew Butter and Cocoa Fudge Bars (No-Bake)

Date Caramel, Cashew Butter and Cocoa Fudge Bars (No-Bake)

Base:
30g (1/4 cup) unsweetened dark cocoa powder
20g (2 tbsp) ground flax seeds
85g (1/4 cup) honey
50g (1/4 cup) unrefined coconut oil

Middle layer:
125g (1/2 cup) cashews
30g (2 tbsp) unrefined coconut oil, melted
40g (2 tbsp) honey, melted
1/4 tsp salt

Top layer:
175g (1 cup) dates
2-4 tbsp boiling water
1/4 tsp salt 

1) Line the bottom and the sides of a standard loaf pan with parchment paper or prepare a silicone loaf pan.

2) In a small saucepan, combine together all the ingredients for the base and heat until the coconut oil and the honey is melted. Stir until smooth and spread evenly into the loaf pan. Refrigerate while you prepare other layers.

3) Make the cashew butter layer: Place cashews into your food processor and process until smooth and very creamy. It will take around 10 minutes. It takes more time and patience than peanut butter. But don't worry if the mixture doesn't look like getting smooth - it will look grainy like a curd but eventually it will turn into butter. Trust me. Just don't stop processing. Make sure you make a few short breaks to let your food processor rest.

4) When the cashew butter is ready, mix it with melted honey and coconut oil and salt. Stir until very well combined and spread onto the chocolate layer (first make sure that the first layer has set). Return to the fridge.

5) To make the caramel layer, add dates, salt and 2 tablespoons of water into your food processor. Process until smooth. You may need to add more water if the batter looks sticky and hard. I needed 3 tablespoons of water.

6) Spread the caramel layer onto the cashew butter layer and refrigerate for at least 1 hour before cutting into squares.

Store in the fridge.

Recipe by collecting memories

Chickpea Blondies

Chickpea Blondies 

210g* cooked chickpeas, drained
85g (1/3 cup) homemade peanut butter
1/2 tsp salt
100g (1/2 cup) unrefined light brown sugar
30g (2 tbsp) applesauce
28g (1/4 cup) ground flaxseed
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
Chocolate chips

*I cooked 100 grams of dried chickpeas and got 210 grams cooked. 100g dried should equal 240g cooked, but, well, hm, not for me, I guess. It's not that bad if you add 30 grams more or less though. If you are lazy, feel free to use 1 can of chickpeas.

1) Preheat oven to 180C / 350F. Lightly grease a loaf pan or use a silicone loaf pan (which I prefer).

2) In your food processor, add chickpeas and pulse until smooth. Add peanut butter, salt, brown sugar, applesauce, ground flaxseed and pulse again until well combined. Scrape down the sides. Add baking powder and baking soda and pulse again until combined.

3) Spread into the baking pan and sprinkle a handful of chocolate chips on top, slightly pressing them down. (You can mix in more chocolate chips if desired. I only sprinkled the top to make these healthier). 

4) Bake for 20-25 minutes. Remove from the oven and let cool before cutting into squares.

Recipe by collecting memories