gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free
Hello my little allergen-free cooks, bakers and eaters!
I apologize for the lack of posts over the last few months. I have actually been quite ill (my body is finally rebelling against living in this city it doesn’t like and being apart from my better half), but I am on the road to recovery now!
Still, being sick had its perks. And the perk of all perks was having more time than ever to experiment in the kitchen. I got to give some recipes a whirl that have been on my list of “Recipes to Try” since… well, the day I copied down my first recipe in my Harriet-the-Spy-esque composition book. Yes, I do have a Harriet-the-Spy-esque composition notebook, and yes, it is filled with both my own brain children as well as others’ brain children I wish to kidnap. Is this metaphor getting out of control? If, for some reason, you’re thinking I steal actual children, then yes, I have taken the metaphor too far and misunderstanding ensued.
I’ll just stick to the facts from now on. Er… I’ll try to, at least. Two so-called “kidnapped” recipes that have long resided in my notebook have been The Breakfast Cookie from one of my favorite bloggers, The Fitnessista‘s Gina, and Vegan Overnight Oats (or V.O.O.) from another blogger whom maybe I wish were my real-life BFF, Angela of Oh She Glows. Though I do not believe in a completely raw diet, I do think there are many benefits to incorporating more raw foods into a balanced diet. Personally, I love the idea of alternating between cooking and not cooking my oats! And after a great deal of experimenting with different varieties of each breakfast delight (peanut butter banana breakfast cookies and pumpkin pie V.O.O., for example), I decided to combine the two into what I call: Overnight Chocolate Chip Cookie Dough Oat Cereal. It may sound like dessert for breakfast, but trust me, it is far too good for you to be a true dessert.
The real all-star of this recipe is the Nutzo. I discovered this jarred goodness through the magic of Open Sky, and I could not possibly be more obsessed with it. This particular variety is peanut-free, which my body probably appreciates as a break from the obscene amounts of peanut butter I’m usually stuffing into it. It is 100% organic almonds, cashews, and brazil nuts, and it also contains whole flax, chia, and pumpkin seeds. There really is nothing else on the market like it.
Also featured in this recipe is Vanilla Sun Warrior Protein Powder. The Fitnessista introduced me to this, as it happens to be her absolute favorite protein powder. Now it is mine too. I love it because it is raw, vegan, gluten-free, 85% protein (which is unheard of for vegan proteins!), contains a variety of essential amino acids, and tastes darn good to boot!
Give them a try and tell me what you think! :)
1/3 cup gluten free oats
1/3 cup unsweetened vanilla almond milk (or other non-dairy milk)
1/2 scoop vanilla Sun Warrior protein powder
1 heaping Tbsp peanut-free Nutzo
splash of vanilla extract
pinch of celtic sea salt
stevia, maple syrup, or sweetener of choice to taste
In the Morning:
2/3 cup vanilla hemp milk (or to taste, depending on how much milk you like with your cereal!)
maple syrup (if desired)
1. Mix oats, Nutzo, protein powder very well in a cereal bowl until the mixture consists of little crumbs like cobbler dough.
2. Add vanilla extract, sea salt, and non-dairy milk and mix thoroughly.
3. Form into a cookie shape, smoothing the edges. Cover with plastic wrap and place in fridge overnight.
4. In morning, break cookie into “cookie dough bits” with spoon, and add more milk. Sprinkle with crushed walnuts, cacao nibs, and a swirl of maple syrup if you’d like more sweetness (I think this depends on whether the milk you use is sweet)!