1 c. oatmeal
1/3 c. shredded coconut
1/3 c. ground flaxseeds
1/3 c. almonds
1/3 c. chia seeds
1/3 c. raw pumpkin seeds
1/3 c. raw sunflower seeds
1 t. sea salt
2 t. vanilla
1 c. almond butter
1 c. coconut oil, gently warmed until liquid
1/3 c. maple syrup
1/3 c. cocoa powder
1 c. rice or hemp protein powder
1/3 c. dried cherries or raisins
1/3 c. chocolate chips
Combine all ingredients in a large bowl until smooth.
Line a 9 x 13 inch pan with parchment paper, leaving 2 inches hanging over each end of the pan. Press the mixture into the pan evenly. Cover with plastic wrap and refrigerate for about an hour.
Remove from the pan by lifting the parchment paper. Cut with a butcher knife into squares. Store in an airtight container in the fridge for up to a month.
In this post, I'm sharing a new recipe for sugar-free rocky road ice cream!
This post shares more of my preparations for hiking the SHT (Superior Hiking Trail) with…
This post shares some MCAS-friendly backpacking meals that use generally tolerated ingredients.
Here is my recipe for supergut garden fresh salad dressing
This post is the third installment in a series of posts covering my journey to…
This post is the second installment in a series of posts covering my journey to…
This website uses cookies.