superfood trail mix.

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I’m finding a hard time finding a trail mix I can eat that doesnt have any refined sugars added. It seems the chocolate or the dried fruit always have added sugar. Here’s a great trail mix you can make on your own – feel free to customized it with your own favorite ingredients, but this is what I came up with on hand!

1 cup raw almonds
1/2 cup raw cashews
1/2 cup sunflower seeds
1/2 cup coconut chips
1/4 cup goji berries
1/4 cup cocao nibs

Store in a mason jar.

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baked oatmeal.

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I’ve never been one to love oatmeal. I love the idea and I want to like it, it just doesn’t really do anything for me. When I saw this recipe, I thought I would give it a go – since it was baked. I was thinking maybe it would be like a cookie. Well its not quite like a cookie, but it is delicious and I ate it every day for breakfast for two weeks. I’ve been making it on sunday night and storing it for the rest of the week. I serve it with some fresh blueberries and sometimes bananas; sometimes I add a little more almond milk too. Keeps me satisfied until lunch time and I love all the different textures.  Here’s my take on the recipe:

2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
2/3 cup unsweetened shredded coconut, divided
2 cups old fashioned rolled oats
2/3 cup slivered toasted almonds
2 Tbsp dried currants or raisins
1 Tbsp coconut sugar
1/4 tsp sea salt
1/4 cup maple syrup
1 3/4 cup almond milk
1/4 cup coconut oil, melted

original recipe/instructions are found here

coconut lemon bundt cake.

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I was looking for something summery and light to bake – specifically something that used a lemon since I had one milo picked off my friends tree while in california a few weeks ago. I found this recipe, and it did the trick.  It was light and fluffy, not too sweet, and we were able to top it with some sweet strawberries I had picked up earlier in the day.

I think next time I will make some kind of lemon glaze for the top, but this was a great treat to remind us that summer is right around the corner.

1-1/2 C granulated sugar
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar
Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition.

Stir to combine. Pour batter into the Bundt pan.
Bake 1 hour or until a knife inserted through the cake comes out clean.

Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over and release the cake from the pan. Let cool completely.

112. creme brulee baked oatmeal.

Another recipe from Hearty Vegan Meals for Monster Appetites….Threw this together last night and let the oats soak, then baked it this morning while I ran out to get starwberries to top it. DELISH.

2 1/2 cups oats
3 T sugar
3 T maple syrup
14 oz can of coconut milk
1 tspn vanilla extract
1/2 cup vanilla or coconut flavored yogurt
1/4 cup brown sugar

Combine oats, sugar, maple syrup, coconut milk, vanilla and yogurt in a large bowl and let stand overnight.  Nice change of pace from our usual protein shake in the morning. I think I would add some flax next time, just for added nutrition.

Preheat oven t0 350.  Coat your pan and pour the mixture into the pan. Bake for 40 minutes. Sprinkle the top evenly with brown sugar to taste. Return the pan to the oven and broil for about 4 minutes until the sugar gets all brown and bubbly (this is the BEST part!)

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