1/2 cup Fage 0% Greek Yogurt1/4 cup Almond Breeze Unsweetened Vanilla Milk1/3 cup Bob's Red Mill Extra Thick Rolled Oats1 tbsp Spectrum Essentials Chia Seeds1 ripe banana1 tsp vanilla extractdrizzle of agave nectar1 tbsp chopped walnuts
The main ingredients- Banana, Oats, Chia Seeds
Stir in almond milk, sliced banana, oats and chia seeds into the Greek Yogurt. Add vanilla and give it one more stir. Cover and marinate overnight.
This morning I drizzled it with Agave Nectar and added 1 tbsp of chopped Walnuts for Crunch.
You eat the oats cold and they are delicious! Thick and creamy and they satisfied my Muesli craving! I was not sure if I would like my oats cold but I love them and rarely find any form of oats that I don't like. I definitely will be making this recipe again and am going to play around with the ingredients as well. Yum.
It has been a fantastic morning so far. The kids and I went out for a run/scooter/skateboard trip to Laurelhurst park. The weather is really nice here, about 50 degrees and semi-sunny so we made sure to get outside and enjoy it while we could. We took the dog as well and I love it when everyone gets to do a little something they like all in one fail swoop.
Then the kids and I made Vegan Graham Crackers! This was super fun and the Graham Crackers are AWESOME!
Vegan Graham Crackersrecipe from Oh She Glows
Yields: Approx 18 crackers.
3/4 cup + 1 tbsp whole wheat flour ( I used whole wheat pastry flour)
3/4 cup white flour (I used white whole wheat flour)
2 tbsp Sucanat
1/2 tsp sea salt
1/8th tsp ginger
2 tsp cinnamon
1/8th tsp nutmeg ( I used Allspice)
1/2 tsp baking soda
Turbinado sugar or coarse sugar, for garnish
3 tbsp extra virgin olive oil
Modified flax egg: 1/2 tbsp ground flax + 1 tbsp warm water
3.5 tbsp almond milk
2 tbsp pure maple syrup
3 tbsp blackstrap molasses
Preheat the oven to 350F and line a baking sheet with parchment paper or a non-stick mat.
In a small bowl or cup mix together the modified flax egg: 1/2 tbsp ground flax and 1 tbsp warm water. Set aside for 5 minutes so it can gel up. This is so cool. I have never made a modified egg replacer before but am convinced that they work.
In a large bowl, whisk together the dry ingredients and make sure everything is combined very well.
In a small bowl, whisk together all the wet ingredients, including the flax egg, but give the flax egg a good stir before mixing it in.
Add the wet mixture to the dry mixture and stir well with a spoon and then set the spoon aside and get in there with your hands and squeeze the dough together with your fingers.
Form the dough into a ball and place it on a very lightly floured counter. Be sure not to use too much flour or it will dry out the dough. Lightly flour a rolling pin and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. You want to roll it as thin as you can while still being able to remove it from the surface. The dough tends to crack in the initial rolling stages (and this was true for all different trials of the recipe), but I found that once I worked with it more it began to hold together better. If the dough cracks for you, you can form it into a ball again and restart the rolling process if need be. Sometimes I just patch cracks with another piece of dough and press it into the crack. Don’t worry because they don’t need to be perfect!
Once your dough is rolled out you can use cookie cutters, a pizza slicer/pastry slicer, or even a knife to cut the shapes you want.
Now pull away the scrap dough around the edges and set aside. Using a flat spatula/pancake flipper, carefully slide it underneath each cracker and place the cracker onto the baking sheet about 1 inch apart.
Grab your scrap dough and roll it out and repeat the cookie cutting process. Place onto baking sheet.
Now grab a fork and pierce each cracker a few times so it has air holes.
Sprinkle with turbinado sugar (or coarse sugar/white sugar) and bake for approx 15 minutes, rotating the pan 180 degrees half way through the baking time. There is no need to flip the crackers during baking. Baking time will vary depending on how thick your crackers are, so keep that in mind.
Allow the crackers to cool on the baking sheet for about 10 minutes. They will firm up quite a bit. Enjoy plain, decorate them with frosting, or make s’mores! They are highly versatile and absolutely addicting.
I made a little SunButter & Tangerine Marmalade Graham Cracker Sandwich and it was CRAZY Good!
The best part is that my kids love these and they had fun making different shapes out of the dough. We ended up making hearts, stars, and plain ol' cracker squares.
I would highly recommend making this recipe. Yummy!
Well, I am off to do fun housework and ab exercises but will check in tomorrow. I am renewing my CPR/AED certification and actually have someone coming to my home to train me tomorrow. That is kind of a cool service-- mobile certification. I have a busy week ahead but in a good way.
Enjoy the game!