3 c gf oatmeal
1 c peanut butter
1 dark theo bar cut up
1 t vanilla
1 1/4 tsp baking soda
1/2 c dried cranberries
1/2 c earth balance (Vegan, Gluten Free)
3/4 c pure maple syrup
Combine all ingredients thoroughly
Bake 350 for 20 min in 13 by 9 in pan
I adapted this recipe from an oatmeal cookie recipe on the back on the Trader Joes Gluten Free Oats.
2/3 cup pure maple syrup
1/2 cup Earth Balance (Vegan, Gluten Free)
1 Tbsp. vanilla
1 cup blanched almond flour
1/2 cup cocoa
1/4 tsp. baking soda
1/4 cup unsweetened shredded coconut
1/4-1/2 cup vegan gluten free chocolate chips
Heat oven to 350 degrees F. Mix syrup, butter, vanilla and eggs until smooth. Add almond flour, cocoa, baking soda . Stir to blend. Add coconut and chocolate chips and stir to combine.
Pour into 8x8x2 inch pan lined with parchment paper.
Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey.
http://grainfreefoodie.blogspot.com/2012/01/almond-flour-brownies.html?m=1 - I adapted my recipe from this blog.
1 ½ cups pitted medjool dates
1 T. Water
3 T. Cocoa Powder
3 T. Unsweetened Shredded Coconut (plus ½ cup more for rolling the truffles in)
Thoroughly blend in blender or food processor the above ingredients.
Add water a tablespoon at a time if the mixture is too dry and crumbly and add more coconut if the mixture is too wet.
Roll into balls and roll the balls in the coconut.
Place on parchment paper and leave in Fridge for at most one week.
I adapted this recipe from one that I found on the Epicurious App on my iPhone :)