Gluten Free/Dairy Free Apple Oat Bars

Gluten Free/Dairy Free Apple Oat Bars

1 1/3 cups unsweetened applesauce

6 TBS Maple syrup

1/3 cup melted coconut oil

1 large egg

2 tsp vanilla

1/2 cup grated apple (this is equal to 1 sm/m apple)*

1 1/2 cups old fashioned oats

1 cup oat flour*

2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

2 scoops collagen peptides (totally optional)

1/2 cup raisins

1/2 cup unsweetened coconut

Preheat oven to 350 degrees. Line a 8x8 baking pan with parchment paper or grease the pan instead.

In large bowl combine applesauce, maple syrup, coconut oil, egg, vanilla and grated apple. Whisk until combined. 

In a separate bowl combine oats, oat flour, cinnamon, baking powder collagen and salt - whisk together. Then add to the wet ingredients. Add in raisins and coconut and mix to combine.  Pour into pan and smooth out.  Bake for 30-40 minutes until slightly golden and toothpick comes out clean.  Cool and cut into bars.  I store mine in the refrigerator for up to a week.

*I leave the skin on my apple, but you can also peel it if you like.  I usually don't measure out the apple, I just grate one apple on my box grater and call it a day.

*You can buy oat flour, or just put old fashioned oats into a high speed blender or food processor and blend until it looks like flour.

If you don't like raisins or coconut you can leave it out, or use any nut, dried fruit or even chocolate chips.

Easy Breakfast Bake (dairy free)

 

This is a new recipe I came up with a few weeks ago.  I had a ton on zucchinis to use up and wanted to make a frittata of sorts for my husband to bring to work.  This is a super versatile recipe...if you don't have an ingredient it can probably easily be swapped.  It also reheats really well so it makes a great make ahead dish to eat throughout the week for breakfasts or lunches.  With the holiday season fast approaching we really try to cram as many veggies into our meals to help balance out the extra treats we eat during these 2 months.  My 2 boys loved this and I plan on making it often!

Easy Breakfast Bake

1 pound breakfast sausage or bacon

1 tsp. garlic, diced small

1 onion, diced

1 red pepper, diced

2 large zucchini, shredded on a box grater and squeeze out extra liquid

12-14 large eggs

1/2 cup canned coconut milk or heavy cream

1 tsp salt

1/4 tsp black pepper

1 tsp. Italian seasoning (optional)

Crumble and brown breakfast sausage in skillet over medium high heat until cooked through.  If using bacon - cut into pieces and cook through.  Remove meat from pan and drain on paper towels.  

Remove all but 1 TBS of the grease from the pan and add onions and peppers.  Cook 5-7 minutes over medium heat. Add garlic and cook another minute. 

While veggies are cooking shred zucchini on box grater.  Place into clean kitchen towel and squeeze firmly until some liquid is removed  it usually isn't a ton but this helps the eggs from being too spongey.

In large bowl whisk the eggs, milk or cream, salt, pepper and Italian seasoning together until combined well.  

Place shredded zucchini, cooked meat and cooked veggies into a 9x13 pan and stir to combine.  Add in the egg mixture and swirl around with fork to mix everything together.  Bake at 350 degrees for 25-35 minutes until it is set and middle doesn't jiggle anymore.