No-Bake Peanut Butter & Chocolate Oatmeal Flax Cookies

Looking for a delicious treat that you can whip up in a few minutes AND is good for you? Well look no further!  These Peanut Butter & Chocolate Oatmeal Flax cookies are no-bake, gluten-free, dairy-free & egg-free!  And with only a handful of real, natural ingredients they are good for you too!  The kids love them and they're lovely and rich and no one would ever guess that they are filled with loads of goodness.

PB & Chocolate Cookies

No-Bake Peanut Butter & Chocolate Oatmeal Flax Cookies

Ingredients:

  • 1 cup Natural Peanut Butter (or substitute your favourite nut-butter)
  • 3/4 cup Maple Syrup (or Honey if that's your thing)
  • 1/2 Coconut Oil
  • 2 cups Gluten-free Oats
  • 1/4 cup ground Flax
  • 1/4 Hemp Hearts
  • 1/2 tsp Vanilla
  • 6 tbsp Cocoa powder

Instructions:

  • Combine peanut butter, maple syrup (or honey) and coconut oil in medium sized pot.  Heat on low and stir frequently until all ingredients have blended together and remove from heat. You don't want to cook out all the goodness from the honey!
  • Next, stir in your vanilla and cocoa until combined.  Then add in the oats, hemp & flax and mix well.
  • Once everything is nice and blended and ooey-gooey, drop by spoonfuls onto a baking sheet lined with parchment paper.  I smoothed the cookies out with the back of my spoon, but you can totally leave them as little stacks if you prefer.

All that's left to do is pop the pan in the fridge (or freezer if you're impatient) and wait for them to set. Once they are nice and chilled, keep them in an air tight container in your fridge or freezer and enjoy a little healthy indulgence whenever you like!

(P.S. With the flax, oats & hemp heart; they make great lactation treats too!)

Vegan Apple Pie Lactation Muffins #glutenfree

It's a cold and blustery day here on the homestead and after my daughter requested muffins for an after school snack, I thought what better way to warm up than to whip up a batch of yummy muffins.

Now being home with a toddler means I don't have a ton of time to cook a complicated recipe.  So I came up with this super quick & easy gluten-free, vegan muffin recipe that the whole family will enjoy.  And with the added oatmeal and flax it's perfect for nursing moms and just sweet enough for a guilt-free indulgence!

Vegan Apple Pie Lactation Muffins

Vegan Apple Pie Lactation Muffins

Ingredients:

  • 1 1/2 cups Gluten-free All-Purpose Flour
  • 1/2 cup Oats
  • 1/4 cup Ground Flax
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 1/2 cup Raisins
  • 1/4 cup Coconut Oil (melted)
  • 1/3 cup Pure Maple Syrup
  • 1 1/4 cup Unsweetened Applesauce
  • 1 tsp Vanilla

Instructions:

Preheat your oven to 375 degrees.  Grease your muffin tin or use liners.  In a medium bowl combine all your dry ingredients and raisins.  In a separate bowl mix all your wet ingredients until combined.  Then add your wet ingredients to your dry and mix just until incorporated.  Then bake for 15 minutes.

Makes 12 muffins.

Lactaction Muffins Vegan

These Apple Pie Muffins are a cinch to make and in less than half an hour you can be enjoying these moist and satisfying muffins.  They taste just like Apple Pie or Apple Crumble and no one would ever guess they're gluten-free, refined sugar-free & vegan!

Tip Tuesday: No Eggs? No Problem...bake away!


Recently I've learned that I'm allergic to eggs along with a host of some of my other favourite foods.  Yes, I liked eggs; scrambled, poached, fried etc.  As a main dish it wasn't so hard to give up, but I did find it more difficult to remove them from recipes. So I thought I would share some easy egg substitutions to get through the holiday baking season.  I've tried a few and surprisingly they work quite well.  Who knew?
  1. Flax Egg - yes ground flax can be used as an egg substitute. I've used it in more savoury dishes as opposed to the sweet.  Simply mix 1 tablespoon of ground flax with 3 tablespoons of water an let sit for about 20 minutes = 1 egg. The mixture will thicken up and then can be added to your recipe.
  2. Chia Egg - pretty much the same as the flax egg.  However, the chia is pretty much tasteless so I find it can be used in sweet and less savoury items.  I've used it in pancakes & muffins and it worked like a dream.  Plus you get the added health benefits too! So 1 tablespoon of whole chia seeds  + 3 tablespoons of water = 1 egg.  Let sit for about 15 to 20 minutes until it's like jelly.  Mix occasionally while you wait.
  3. Applesauce - it's fantastic in brownies, muffins and cakes.  Adds lots of moisture and some nice flavour too! 1/3 cup of applesauce = 1 egg or  1/4 cup of applesauce + 1tsp baking powder = 1egg. 
  4. Cornstarch - it may seem a little strange but I've done it and it works.  Check out my post on cookies.  Great for puddings & cookies! 1 tablespoon of cornstarch + 2 tablespoons of water = 1 egg.
  5. Bananas - you may already know this one.  I used to use them all the time, but alas, I am allergic to bananas.  They work great in muffins, breads, brownies and cakes. 1/2 pureed banana = 1 egg (about 1/4 cup)
There are numerous other egg substitutes out there.  From tofu to yogurt to water to flour and everything else in between.

So whether you're vegan or just ran out of eggs in the middle of your baking marathon, don't worry...you'll likely have something in your pantry to get you through your recipe.

Check out Chef in You for lots of great egg substitutes.  Got a fave egg-less tip? Please share.

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