Posts Tagged ‘rolled oats’

As much as I love sleeping in, I would rather spend that extra time in the morning relaxing with a hearty breakfast, a hot cup of tea, and the local paper’s crossword.  Whether I have a big day ahead of me or not, it is just that little time with myself that I really look forward to when I fall asleep at night.  That and what I have on the menu for daybreak!

I prefer to put something warm in my tummy, especially on cold winter mornings when the only source of light comes from the one you turn on above the breakfast table.  My go to is usually a warm bowl of oatmeal topped with goat yogurt, fruit and any nut butter or seed I find in my fridge and cupboard.  But we all know that change is very important, even if it’s something small like what’s in your breakfast bowl!

Lately I have been experimenting and revamping a pancake recipe that has been good each time but I think I have finally mastered it enough to share.  It can be made in one bowl, has few ingredients (which also happen to be nutrient rich,) and is really quick and simple to put together even if you don’t allot as much time as I do for breakfast in the morning.

The best part is that you can top it with as much or as little as you want depending on how hungry you are or what the day ahead of you looks like.


Single Serving Blueberry Banana Pancake Pancake

1/2 Banana
1 egg
1/4 cup gf rolled oats
1 packet stevia
1 tbsp. coconut flour
1/8 tsp. cinnamon
1/8 tsp. baking powder
2 tbsp. frozen blueberries
1/2 tsp. coconut oil

1. Mash the banana with a fork and then whisk in the egg. Stir in the oats, flour, stevia, cinnamon and baking powder. Fold in blueberries.

2. Grease a frying pan on medium heat with coconut oil. Pour the batter onto the pan in such a way that you form one big round pancake with it. When bubbles begin to form on the top it is time to flip. This usually takes about 5 minutes. It’s ready when it has nicely browned on each side.

3. Top with your favourite ingredients, or try a combination of my favourite!

Optional toppers
– goat yogurt
– fresh fruit
– nut butter
– chopped nuts
– raspberry puree
– dried fruit
– cacao nibs
– coconut flakes
– agave nectar
– granola
– coconut oil
– hemp hearts


The list is infinite. Open your taste buds. Be creative. Be the change. Enjoy.


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This passed week has been an internal fight with myself in regards to studying or not studying.  And for some reason the latter has yet to be beat as I have been quite tactful at designing excuses in my strung-out-anxious head.  Whether it’s “I am too tired from working all day,” or “This may be the last sunny day for awhile,” or “I need to go to yoga to clear my head and get my sweat on,” or “I need to eat,” or “I need to eat but there’s no food in the house so I have to go grocery shopping,” or “I need to eat but I have to make something to eat and it has to be delicious and perfect,” or…Okay, I could go on.

Well this weekend when the excuse of “I need to eat but I have to make something to eat and it has to be delicious and perfect” popped up I turned to Adam for some insight and thought triggering.

Me: “What do YOU think I should make this afternoon?”

Adam: “All I can think of right now are things unhealthy…”

Me: “That’s okay; I am going to try to healthify it!”

Adam: “What about banana bread? Or ooh butter tarts? I love butter tarts.”

He left me alone shortly after and I scoured my head and cupboards for ingredients that screamed out butter tarts.  As I started sorting through different methods for healthifying butter tarts I slowly became discouraged as I pictured myself trying to make a “flaky, buttery” tart shell…I came to the conclusion that today was not the day.

(Events like these also contribute to the time I waste and list of excuses I create for not being able to study.)

Twenty minutes come and gone and I found myself still staring into the cupboard deciding on what the heck I was going to make and with what.  The only thing staring back at me was a can of tomatoes and a can of chickpeas.  Now there are not a lot of fantastic baked tomato pies out there, nor are there many chickpea strudels…But if you have spent any time in the blogging world recently you KNOW there has been a fare share of baked bean brownies.

Now I know it sounds a little strange, but most incredible food items are.

I had my first experience with a black bean brownie a couple of years ago when my sister decided to Saran Wrap a straight-from-the-oven black bean brownie in order to throw in her carry-on just before catching a plane across Canada to visit me.

Needless to say, it was a little smooshed.

But I was over joyed and could care less that it slightly resembled Little Bear’s fecal matter.  The black bean brownie was on the dryer side but I blame that entirely on the high altitude and had it been eaten in one time-zone it would have stood up to any fudge-tastic square because the flavours were there! I was going to give this poor black bean brownie a second chance…Two years later.

With chickpeas instead of black beans…Because that’s what I had.

For inspiration and moral support, I followed many of the same ingredients and measurements as Katie because she seemed to be able to fool all of her loved ones with a gooey chickpea blondie — Chocolate chips are blinding.

Now before you go crazy and think you’ve found your new go-to recipes for the best brownies ever, be warned that these DEFINITELY taste different and are more for people that get excited about biting their teeth into an almond-stuffed date and calling it an “oreo.”  But if that’s you then you’ll adore these; they’re gooey, chewy, doughy and just slightly sweet so you can eat them for breakfast, lunch and dinner and in between because I did…And nearly ate the entire pan at 10 o clock at night because I could…

Gooey Chickpea “Brownies”
** slightly adapted from Chocolate Covered Katie’s Chocolate Chip Blondies


1 can chickpeas, 540 mL
1/3 cup plus 3 tbsp unsweetened apple sauce
1/4 cup crunchy peanut butter, or another nut butter
1 tbsp cacoa powder
1 tbsp unrefined sugar
1 tbsp unsweetened shredded coconut
2 tsp vanilla extract
1/3 cup rolled oats
1/4 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
2 tbsp chocolate chips for sprinkling on top, optional


1. Preheat oven to 350 degrees and line a square pan with parchment paper. In a food processor begin processing the chickpeas. Slowly pour in the apple sauce to ease processing and fully incorporate it into the mixture.

2. Add in the remaining ingredients and process until fully combined.

3. Pour into the prepared pan and smooth until its flat and even. Sprinkle on the chocolate chips and bake for 25 minutes, or until the brownie has firmed up and has a crackle top. Hey? Crackle top? They’re definitely brownies then!

4. Let cool completely and then dig in.

I let mine cooling while I went to a yoga class. I spent shavasana “with my breath”…For 30 seconds. But my mind kept bouncing back to the brownies cooling on my counter.

When I got home I screamed with joy “DID YOU SEE WHAT I MADE?!”

Adam: “Ya! You made brownies!”

Me: “You can tell what they are?”

Adam: “Ya. I’m offended that you would think that I wouldn’t be able to tell…”

Me: “Well, they’re not exactly brownies…”


Me: “So did you try my brownies? Did you like them?”

Adam: “Umm not really.”

Me: “Well they were made with chickpeas.”

Adam: “Umm ya, I could definitely tell something wasn’t right. Now that you tell me that, ya they were good…But I could use a little sugar…”


So there you have it. I loved them. Adam could hold off. Oh well, more for me!

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