1 flax egg (2 tbsp ground flax mixed with 5 tbsp water, sit for ten minutes)
1/4 cup lemon juice
1/3 cup olive oil
splash of vanilla
pinch of baking powder
sprinkle of cinnamon
add all ingredients to a food processor and blend until thoroughly combined. grease a loaf pan and line the bottom with a strip of parchment paper. pour batter in and bake for 40 minutes at 350. let cool completely before slicing- it will be moist and needs to set! topped here with vanilla yogurt mixed with lemon juice.
set oven to 350 and grease a loaf pan. make a flax egg by combining 1 tbsp ground flax and 2 tbsp water, mix, and let sit for 10 min. while that’s setting, add the following to a small bowl and mix to combine:
– 2 tbsp pumpkin – 1/3 cup unsweetened applesauce – 1/4 cup olive oil – 1/2 cup maple syrup – splash of vanilla extract
once well mixed, add the flax egg and whisk through. in a separate bowl mix the dry ingredients:
– 1.5 cups almond flour – 2/3 cup rolled oats – sprinkle of sea salt, cinnamon, pumpkin pie spice (adjust to preference)
add dry to wet, mix thoroughly, then pour batter into loaf pan. bake for 40-45 minutes and let set completely before serving. i sliced mine and topped it with a quick cream cheese spread (vegan cream cheese mixed with maple syrup and pumpkin pie spice)!
-1 tbsp olive oil – 1 tbsp maple syrup -1 tbsp lemon juice – splash of vanilla
in another bowl mix:
– 1/4 cup oat flour – 1 tbsp coconut flour – pinch baking powder – pinch of salt
add dry mix to wet, stir until a thick, sticky batter forms. roll into a ball, place on a cookie sheet, and bake at 350 for 8-10 minutes. a little underdone is best! let cool on the stove while you make a quick glaze (i just did 3 tbsp powdered sugar with a tiny(!) splash of almond milk and some lemon zest, mix until thick. pour over the cooled cookie and set in the fridge for a half hour.