Lemon Poppy Seed Baked Oatmeal (Vegan)

Recipe from Vegan Richa 

Husband-Tested in Alice’s Kitchen

Makes 4 servings

If you enjoy lemon and poppy seed muffins, you will like this Lemon Poppy Seed Baked Oatmeal breakfast.  The recipe is perfect for food prep day at your house. Once cooled, the servings can be placed in a container and refrigerated or kept frozen. I popped mine in the microwave, served it with some Homemade Instant Pot Cashew Yogurt and frozen blueberries that I heated up a bit.  To save time later, buy a bag of lemons on sale and then zest and juice them all at once.  Put the zest and lemon juice (separately) in an ice cube tray and freeze.  Once frozen, pop them out and place them in airtight containers in the freezer. Thaw when ready to use in recipes like this or when you wish to make salad dressings, sauces or soups.  

1 cup non-dairy milk such as almond, oat, soy or light coconut (I used unsweetened soy milk.)

1 Tablespoon lemon juice

1½ cups old fashioned oats

1 teaspoon baking powder

1/8 teaspoon salt

2 teaspoons chia seeds

1 Tablespoon poppy seeds

1 Tablespoon shredded coconut

¼ cup applesauce or mashed banana

3 Tablespoon maple syrup

½ teaspoon vanilla extract 

Preheat the oven to 350F.

In a medium bowl, measure in the milk and the lemon juice.  Stir a bit and then set aside to “curdle” like buttermilk.  

In a large bowl, add the oats, baking powder, salt, chia seeds, poppy seeds and coconut and mix well.  

Add the applesauce, the maple syrup and vanilla to the milk/lemon juice mixture. Stir well and then add that to the dry ingredients.  

Allow the batter to set for about 10 minutes so that the oats absorb the liquid.  

Pour the batter into a 8” X 8”, 9” X 9”, 7” X 11” or similar baking dish that has been sprayed with cooking oil or lined with parchment paper.

Bake at 350F (180C) for 35 to 40 minutes or until golden on the edges. Let it cool on a rack for 10 minutes.   

Slice and serve with maple syrup or whipped coconut cream or yogurt and fruits or berries. You can also top with some nuts or seeds of choice.  

Nutrition: (1 of 6 servings) 154kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 71mg |Potassium: 208mg | Fiber: 3g | Sugar: 11g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 138mg |Iron: 2mg

Note: If you wish, the author said that you can double the ingredients. If you suspect the mixture has too much liquid, add a few tablespoons more rolled oats. Bake in a 9 by 13-inch pan for 40 to 45 mins.

Vegan Baked Oatmeal Cups (2 Flavors!) Soy Free Nut-Free Gluten Free

Recipe from https://www.youtube.com/c/theconscientiouseater
Husband-Tested in Alice’s Kitchen

Full of whole grains and sweetened naturally with fruit, these two different flavors of Vegan Baked Oatmeal Cups are a healthy and fun way to start your morning! These delicious muffins are freezer friendly too.

Chunky Monkey Cups: (Makes 12) (264 calories; 9.6 g fat; 1 mg cholesterol; 12.4 g fiber; 4 g sugars; 8 g protein)

1 1/2 cups non-dairy milk
1 cup mashed banana
2 Tablespoons ground flaxseed 
2 teaspoons baking powder 
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 cups old-fashioned rolled oats 
1/4 cup walnuts, chopped***
1/4 cup mini chocolate chips 

Cinnamon Roll Cups: (Makes 12) (314 calories; 7.6 g fat; 0 mg cholesterol; 16.5 fiber; 18.9 sugars; 7.6 g protein) 

1 1/2 cups non-dairy milk
1 cup unsweetened applesauce 
2 Tablespoons ground flaxseed 
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 cups old-fashioned rolled oats 
1/4 cup almond butter***
2 Tablespoon coconut sugar
1 teaspoon cinnamon 

1. Preheat your oven to 350F/180C and grease a standard size muffin pan with cooking spray. Set it aside. (I used muffin cup liners and gave them a quick spray with oil.)

2. In a large mixing bowl, whisk together the almond milk, fruit puree, ground flaxseed, baking powder, cinnamon and salt until combined. 

3. Next, stir in the old-fashioned rolled oats. For the chunky monkey cups you’ll also fold in the chocolate chips and walnuts. 

4. If you’re making the cinnamon roll baked oatmeal cups, prepare the cinnamon swirl in a separate bowl by stirring together the almond butter, coconut sugar and cinnamon until smooth. 

5. Divide the batter equally among the muffin cups. 
******For the cinnamon roll oatmeal cups, fill each muffin cup half way up with the batter before adding a teaspoon of the cinnamon swirl “paste.” Use damp fingers to spread the paste out into an even layer before topping each cup with the remaining oatmeal batter.******

6. Bake the oatmeal cups for about 25 minutes or until set. Allow the cups to cool for 10 minutes in the pan before removing them to a wire rack to cool completely. 

***To make these cups nut free, omit the walnuts from the chunky monkey cups and use sunflower seed butter instead of almond butter in the cinnamon roll cups! 

Vegan Zucchini Bread

Recipe from https://www.wellplated.com/

Husband-Tested in Alice’s Kitchen

Makes 10 slices from a 9”X5” loaf pan

Easy vegan zucchini bread with applesauce and whole wheat flour. 

2  flax eggs  (2 Tablespoons flaxseed meal + 5 tablespoons water; if you do not need the zucchini bread to be vegan, you can substitute 2 large eggs)

2 cups shredded unpeeled zucchini (about 2 small zucchini)

1/2 cup pure maple syrup

1/3 cup unsweetened applesauce

1/4 cup melted and cooled coconut oil

2 teaspoons pure vanilla extract  

1 1/2 teaspoons ground cinnamon  

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

1/2 teaspoon kosher salt

2 cups  white whole wheat flour (I used 1 cup all-purpose + 1 cup whole wheat)

1/2 cup toasted raw walnuts or pecans roughly chopped (optional) OR 1/3 cup dark chocolate chips (dairy-free if needed), plus optional extra to sprinkle over the top

Place a rack in the center of your oven and preheat to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). Grease again.

Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.

Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.

In a large mixing bowl, measure out the dry ingredients (flour, cinnamon, salt, soda, baking powder) and whisk together to combine.  Add the shredded zucchini and toss to coat the zucchini.  Set aside.

In a medium mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. Then mix again until combined.

Add the wet ingredients to the dry ingredients and stir just until the flour disappears. Fold in the nuts.

Scrape the batter into the prepared pan and smooth the top. If you'd like, you can also sprinkle a few extra nuts over the top.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 additional minutes. Use the parchment handles to lift the loaf from the pan and onto a cutting board. Slice with a sharp serrated knife. 

Notes: 

Make sure to use a 9X5-inch pan, not an 8x4-inch loaf pan or the zucchini bread will not bake through properly.

Store for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days. Freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. Then I can pull them out of the freezer whenever a craving strikes.

For a gluten-free version, replace the white whole wheat flour with the same amount of a 1:1 Gluten Free Baking Blend.

Nutrition: 1 of 10 slices with walnuts 307kcal; carbohydrates: 48g; protein: 8g; fat: 11g; saturated fat: 5g; polyunsaturated fat: 3g; monounsaturated fat: 1g; potassium: 278mg; fiber: 6g; sugar: 12g; vitamin A: 99IU; vitamin C: 9mg; calcium: 78mg; iron: 2mg

Copycat Oil Free Heavenly Hunks Oats (Vegan)

Servings: Yield: 25 bites 
Recipe from Whole Food Momma
Husband-Tested in Alice’s Kitchen

Here's a little treat to have in the afternoon with a spot of tea.  Make these on a day when you're doing other food prepping.  Then, you can check off your snack-making for the week.

Dry Ingredients

1 1/2 cups rolled oats 
1 cup oat flour 
1/3 cup almond flour 
1/2 cup coconut flakes 

Wet Ingredients
1/2 cup unsweetened applesauce 
1/2 cup maple syrup 
1/2 cup powdered peanut butter mixed with 1/4 cup water 

Mix-Ins
1/2 cup vegan chocolate chips and/or dried fruit (raisins, dried cranberries, etc.)

Line a 8" x8" baking pan with parchment paper. (Be sure to leave an overhang for easier lifting of the contents later.) Add the dry ingredients to a large mixing bowl. Mix well.  Add the wet ingredients. Stir until fully mixed. (If the mixture seems too dry, add a touch more melted coconut oil.) Fold in the chocolate chips. Pour mix into pan and use spatula to press down firmly into the pan until flat and even. Pop the pan into freeze. Leave the pan in the freezer for 8-10 hours or overnight. To remove from baking pan, run warm tap water over the bottom of the pan to loosen the edges of the batter. Then using the parchment, gently pull the mixture out of the dish. Use a chef knife to slice into 25 cubes. Run the knife under hot water before each slice to help cut the frozen hunks.

Place the frozen "hunks" in a freezer-safe container.  Store them in the freezer and remove the portions a few minutes before serving.  

Nutritional Information: (1 of 25 "hunks) 84 calories; 2.7 g fat (1 g sat. fat); 0 mg cholesterol; 16 mg sodium; 13.6 g carbohydrates; 1.5 g fiber; 5.9 g sugars; 2.5 g protein

Maple Glazed Spice Cake with Cinnamon Drizzle (Vegan)

Recipe from Vegan Richa

Husband-Tested in Alice’s Kitchen

Makes 9 servings

This is a super moist, perfectly spiced cake to serve when autumn is in the air.  The original recipe called for a dairy-free cream cheese frosting, but I wanted to try the drizzle that I found on Vegan Richa website that was meant for another cake. This cake is delicious enough to serve with coffee at a party. Or you can also leave it plain and pop it in your lunchbox.  (There were gluten-free, oil-free, sweetening, dried fruit, and flour options for this recipe on the Vegan Richa website., but I’ve not tested those.)

Cake

1 Tablespoon flax seed meal

¼ cup water

¾ cup spelt flour

¾ cup all-purpose flour

1/3 cup + 2 Tablespoons coconut sugar

½ teaspoon sea salt

1½ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

¼ teaspoon nutmeg

1/3 cup chopped pitted dates (Soak in warm water for about 15 minutes.)

¾ cup applesauce (I used unsweetened.)

¼ cup oil (I used grapeseed oil.)

1 teaspoon vanilla extract

1/3 cup grated apple, carrot or zucchini (I used apple.) Lightly squeeze with a clean towel to remove excess moisture

Glaze

1 Tablespoon maple syrup

1 teaspoon water

Cinnamon Drizzle

1¼ cup non-dairy milk (I used almond milk.)

2-4 Tablespoons coconut sugar or other sweetener (to taste)

½ teaspoon vanilla extract

2 drops almond extract

A pinch of sea salt

1 Tablespoon cornstarch

1/8 teaspoon cinnamon

1/8 teaspoon turmeric, for color (optional)

Line an 8” x 8” square pan with parchment paper.  (I lightly sprayed the pan and the paper with oil first, but that’s optional.) Preheat the oven to 350F.  Mix the flax seed meal with the ¼ cup water and set aside.  In a large bowl, combine the flours, sugar, salt, baking powder, baking soda, sugar, cinnamon, ginger, cardamom, cloves and nutmeg.  Whisk well.  Fold in the dates. (I used my fingers to “rub” the dates into the mixture so that the date pieces would be well coated with the dry mixture which would allow them to be distributed evenly.) Add the applesauce, flax seed mix, oil, vanilla and apple.  Mix to combine into a slightly stiff batter.

Transfer the batter to the prepared pan and spread the batter to completely cover the bottom of the pan.  Bake for 30-35 minutes or until a toothpick from the center comes out clean.  Cool the cake in the pan on a wire rack for 5 minutes.  Carefully remove the cake using the parchment paper as “handles.” Mix the maple syrup and water together and brush over the entire cake.  While the cake is cooling, make the Cinnamon Drizzle. Mix 1 cup almond milk with the sugar, vanilla and almond extracts in a saucepan. Bring to a boil.  Add the cinnamon and turmeric, if using.  Mix the cornstarch and ¼ cup almond butter in a small bowl.  Add to the boiling milk.  Bring it back up to a rolling boil.  Take the pan off the heat.  The drizzle will thicken a bit as it cools. When the cake is completely cool, drizzle with the Cinnamon Drizzle.

Nutritional Information (1 of 9 portions of cake w/no glaze or drizzle): 195 calories; 6.7 g fat (0.9 g sat. fat); 0 g cholesterol; 146 mg sodium; 33.2 g carbohydrates; 3 g fiber; 14.7 g sugars; 2.8 g protein; 145 mg calcium; 2 mg iron; 440 mg potassium Nutritional Information (1 of 9 portions of glaze and drizzle) 42 calories; 1.1 g fat (0.1 sat. fat); 0 mg cholesterol; 83 mg sodium; 8.3 g carbohydrates; 0.4 g fiber; 6.7 g sugars; 0.3 protein; 93 mg calcium; 64 mg potassium

One-Bowl Blueberry Almond Breakfast Cookie

One-Bowl Blueberry Almond Breakfast Cookie 

with 1/2 an apple and some hot homemade ginger tea.

Makes 12 cookies

Recipe from Sadia Badiei of Pick Up Limes

Husband-Tested in Alice’s Kitchen

Well, what a discovery! These balls of yumminess are loaded with good-for-you ingredients.  They are very easy to make, and especially to clean up because they are made in one bowl. They are slightly sweet, but instead of refined sweeteners, these are sweetened with a very ripe banana, berries, and a bit of dark chocolate.  Have one of these cookies along with a piece of whole fruit for a satisfying breakfast or snack.   

1 very ripe banana, peeled

2 Tablespoons almond butter

¼ cup unsweetened applesauce

1 teaspoon vanilla extract

½ cup raw almond meal/almond flour

3 Tablespoons ground flax seeds

1 Tablespoon chia seeds

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon Kosher salt

1¼ cup rolled oats

2 Tablespoons pumpkin seeds

½ cup frozen blueberries

¼ cup chopped dark or bittersweet chocolate chips

Preheat the oven to 350F and place parchment paper on a cookie sheet. 

Add the banana to a large bowl and mash well.  Then mix in the almond butter, applesauce, and vanilla, whisking until well combined.  Then add the almond flour, flax and chia seeds, mixing until combined.  Then add the baking soda, cinnamon, and salt, stirring again to combine.  Then stir in the oats and pumpkin seeds.  Gently fold in the chocolate and blueberries.  Use an ice cream scoop, scoop out 12 balls of dough and space them out evenly on the cookie sheet.  Bake for 15-16 minutes.  Remove from the oven and let cool for 2 minutes before transferring to a cooling rack to cool completely.

NOTES:

·       You can substitute the pumpkin seeds with any other seed or dried fruit.  You can also use other frozen berries instead of blueberries.

·       Store in an air-tight container on the counter for one day or wrap individually and store in the freezer for up to two months.  Either reheat to enjoy immediately or allow to defrost naturally for about 1-2 hours if enjoying as a snack later in the day.

·       By my calculations, each cookie equals about 143 calories and has 3.9 grams of fiber.