The ultimate chocolate chip baked oatmeal

For Brett.

(or at least it's ultimate until the next time I play around with the recipe)

1/2 - 3/4 cup almond butter or other nut butter  (I never actually measure.  I just put some in and it looks like about that amount.  It could be more, but it's not less.)

1/2 - 3/4 cup maple syrup
2 teaspoons vanilla

1 cup almond flour
1 cup oat flour

1/2 cup whole oats
1/4 cup flax meal
1.5 teaspoons baking powder
1/4-1/2 teaspoon salt

1/2 cup chocolate chips (add as last ingredient)

optional: 1 mashed up banana (if you like baked banana -- even one banana will really add a banana flavor--one daughter said it tasted good while warm and then not as good.)
up to 1/4 cup of flax milk (or other non-dairy milk if it seems dry) to mix the batter -- you may need this if you leave out the banana use the lesser amount of nut butter. Note, you don't want the batter too runny 'cause it will take longer to bake. If the batter seems too wet, add in some whole oats.

Directions

Preheat oven to 350.

Mix almond butter, maple syrup, vanilla.

Add the dry ingredients. I strongly recommend using a mixer for this recipe!
Add the optional ingredients.

Don't forget the chocolate chips!

Line a 8x8 pan with a silpat or parchment paper and pour / spoon the batter in.  Bake for 25-45 minutes -- depending on how much liquid was in the batter. 

Let cool for a few minutes and then enjoy! (Or cool for a while and cut into bars.  If you do this you may want to cook for a little longer like 35 minutes.)

Strawberry-licious

I created a strawberry, baked oatmeal sort of breakfast cake.

1/2 cup almond buttter
1 cup maple syrup
2 teaspoons vanilla

1 cup almond flour
1 cup oat flour
1/4 cup flax meal
1/4 cup psyllium or 1/4 cup oat bran
1.5 teaspoons baking powder
1/4-1/2 teaspoon salt
up to 1/4 cup of flax milk to mix the batter (if needed), but you don't want it too runny 'cause it will take longer to bake.
(If the batter seems too wet, add in some whole oats--if it's wet at this point, it will get way too wet with the added strawberries.)

10 ounces of frozen strawberries

Directions

Preheat oven to 350.

Mix almond butter, maple syrup, vanilla.

Add the almond flour, oat flour, flax meal, psyllium and baking powder. I strongly recommend using a mixer for this recipe!

Let the strawberries sit out to soften while you mix everything else and then chop the strawberries by hand into small-ish pieces. Mix them in last, by hand.

Line a 9x13 pan with a silpat or parchment paper and pour the batter in.  Bake for 30-45 minutes -- depending on how much liquid was in the batter (e.g., depending on how much flax milk you added and how much moisture was in the strawberries).

Let cool for a few minutes and then enjoy!

 

It's not a very good photo, but it's super yummy.

Hearty Cookie #2

Mine weren't nearly as ooey goey, but they are delicious! I didn't make the homemade PB chips, so I stuck in twice as many chocolate chips. I definitely classify these as breakfast cookies. The girls are delighted for a new breakfast treat (definitely will work for travel!), but they ate them this afternoon, as a snack--no problem.

Here are the stats for 1/15th of the recipe.  I'll try to make each cookie slightly smaller next time.

1 cup dates
1 medium ripe banana
2 Tbsp Peanut Butter
1 cup almond meal (ground from raw almonds)
1 cup rolled oats
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup dark chocolate chips

Soak pitted dates for 10 minutes and then stick them in your food processor.
Add banana, salt, vanilla, and pb; process them into the mixture.
Add oats and almond meal.

Put the mixture into a bowl and add the chocolate chips.
Form into cookies and bake at 350 (in a preheated oven) for15-20 minutes.  Mine were so big that they needed 19 minutes. (I let them go until 20--still good.)

 
Raw

 
Raw

 

Cooked

 Cooked

Here's a link to a hearty cookie (#1). The pb in the new recipe makes the cookies taste very different from the first ones.  

A hearty cookie

I found the inspiration for this recipe over at Oh She Glows. It looked fabulous, but I knew I had to make some changes. (I don't like coconut, I don't use coconut oil in my cooking, and they seemed like they might be a little sweet.)

DRY INGREDIENTS

• 1 cup gluten-free rolled oats, blended into oat flour
• 1/2 cup almond meal or almond flour
• 1/2 cup gluten-free rolled oats
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• 3 tablespoons sesame seeds
• 2 tablespoons chia seeds
• 1/2 tsp fine grain sea salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup of flax
• (If you like coconut, add some--up to 1/4 cup shredded. I don't like it and I didn't add it.)

WET INGREDIENTS

• 1/4 cup "drippy" raw almond butter (or other all-natural nut butter)*
• 1/4 - 1/3 cup pure maple syrup (I used 1/3 cup in the first batch I made and 1/4 cup in the second batch. I liked it both ways and will stick with just 1/4 cup.)
• 1 tsp vanilla
• about 1/2 cup of water to achieve the right thick cookie texture in the batter (I have no idea how much I added, but I don't think I added more than 1/2 of a cup, but in case you need more, feel free. The batter should be VERY thick and hard to mix by hand, but it shouldn't be "dry.")

The most important INGREDIENT**

• 1/3 cup mini dark chocolate chips (or finely chopped chocolate) (or more!)

Directions:

1. Preheat oven to 350F and line a baking sheet with silicone baking sheet.
2. Grind the cup of oats into flour
3. Very coarsely grind the pumpkin seeds and sunflower seeds--I did this because I don't like big seeds in cookies. I really like the effect!
4. In a large mixing bowl, mix together all of the dry ingredients.
5. Add the wet ingredients all at once EXCEPT the water. Add small amounts of water at a time (maybe a tablespoon or two) 
6. Add the "most important ingredient" (you could add dried blueberries--if you're using dried blueberries, add a little cinnamon to the dry ingredients in step two (I'd use a teaspoon or two--this is my next experiment).
7. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, and pat them down. We made 17 cookies, but only 15 would fit on the baking sheet so we ate two in batter form.  (Vegan cookies are AWESOME 'cause you can eat them raw!)
8. Bake cookies for 10-15 minutes. I have no idea how long I actually had mine in the oven, but I'm guessing around 12 minutes. I just kind of patted them on top until they felt cookie-like.

Cookie RePort

3 out of 5 of us loved this cookie (my husband, my oldest daughter, and me)! My vegan who doesn't like vegetables didn't like the cookie; she was suspicious when I offered her cookies for breakfast. (I originally called these "breakfast cookies" but later decided they should be "hearty" cookies since you can eat them anytime!) My vegetarian (youngest daughter) deemed it "okay" and she ate one. We'll see if she comes back for more. Note, I don't think this cookie will travel very well as it's a pretty fragile cookie.

Notes

*I didn't have any almond butter so I tried to make my own in the vitamix. Every site I read on the web said it took a lot of patience to make almond butter in your vitamix. I should have listened as I wasn't feeling particularly patient. After about 5 minutes, the almonds were a very fine flour, and just starting to get "oily," but I was having to stop the blender and stir them every few seconds--this wasn't working for me. I added a little water to the flour and blended for a few more minutes and called it "good enough for cookies." Indeed, it was good enough for these cookies as the cookies were very tasty. I now have to decide if I'll use (store-bought) drippy almond butter (and be tempted to eat it on other things) or just make more of my clumpy homemade mess.

**If you hadn't guessed, we love chocolate around here! I am excited to try these with dried blueberries and will report back when I get around to it.

I was so excited to modify this recipe that I got up early on Saturday morning to do so. My husband was surprised when he heard the blender going before 8 am, but delighted by the cookies!

Pasta Primevera revisited

2 weeks ago, I made Pasta Primevera from Forks over Knives. See my post and review here. It was great, but I couldn't get all the girls to eat it since the veggies and the sauce were cooked together. Tonight, I ran to my favorite produce market and saw asparagus. I got a hankering and some inspiration. I decided to take apart the recipe and make things separately and use asparagus. Here's what I did:

Sauce

4 cups low-sodium vegetable broth
1 cup raw cashews
2 cup soy milk
1 cup oat flour
garlic (to taste 1-4 cloves)
2 teaspoons dried basil
2 teaspoons dried oregano
(Double the other recipe, but I made more noodles and I wanted to have some left over to try on broccoli and kale!)

Pasta
16 ounces of whole wheat fusili
(Not gluten free, but you can use whatever noodle you like! The quinoa noodles that were in the original recipe were great, but I didn't have any and didn't go to the store that had them.)

Veggies
1 medium onion
2 bunches of fresh asparagus
enough veggie broth to first sauté the onions and then the asparagus (I had to add more as I started the asparagus.)
cherry tomatoes


First, I ground the cashews and oats into flour.

At the same time (in 3 pans):
I heated the 4 cups of vegetable broth, and the non-dairy milk with the garlic, basil, and oregano.
I boiled the water for the pasta.
I sautéed the onions in veggie broth.

I cooked the pasta while the onions and sauce ingredients heated. The pasta finished and I drained it; the onions finished and I set them aside; then I mixed in the oat flour and cashews in the veggie broth, non-dairy milk, and spices.  I stirred forever trying to get it smooth; it was very clumpy.  I would have stuck it back in my blender to smooth it, but I already had our green smoothie blending in the blender.  With a lot of stirring, the sauce turned out just fine without the blender.

I mixed the sauce and the pasta (not all of the sauce, just enough to cover the noodles well), and then set about cooking the asparagus.  I gave the younger two girls their bowls of noodles and sauce and then served Nick, Natalie, and me the good stuff....  noodles with the heavenly asparagus, a little more sauce, and cherry tomatoes. When I presented this to Nick, he ran to get the camera and snapped the picture below.

And now the report of who ate it...  Kira and Tia (the younger two girls) ate a LOT of the sauce with noodles. They drank their kale smoothie so I didn't force the asparagus on them. Nat had two large-ish bowls (with veggies).  Nick and I stopped (mostly) at one bowl.  I will make this again.  As I thought when I made it the first time, it's a very flexible dish! The sauce is great with asparagus. It'd be super with any vegetable.  Enjoy!

New to us... Nofu loaf

I've been looking for new recipes as we are all a little burned out of the typical dinners around here.  I found this months ago, and lots of my online vegan friends have made and raved about it, so I thought we'd give it a try. Of course, I did a teeny change. I left the topping off (see other links for pictures and more info). 

http://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html
http://familygoesvegan.wordpress.com/2012/05/01/no-fu-loaf/

No-Fu Loaf

1/2 cup brown (green) lentils
1 cup vegetable stock
1/3 cup water
1 dried bay leaf
3/4 cup steel cut oats
4 cups water
1 cup water, boiled
1/4 cup  ketchup
1 cup rolled oats
3 tablespoons soy sauce
2 tablespoons nutritional yeast
2 tablespoons chia seeds or flax meal
2 tablespoons vegan Worcestershire sauce
2 tablespoons tahini
2 teaspoons blackstrap molasses
1/4 teaspoon dried thyme
1/4 – 1/2 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon ground fennel (optional)
Freshly ground black pepper to taste

Instructions
Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, remove from the pan and remove the bay leaf.  You can use the same pan to cook the steal cut oats for 20-25 minutes.  (You can do the oats and lentils concurrently if you are in a hurry.)

Preheat the oven to 375°F. 

Once the steel cut oats are cooked, add the lentils and all the remaining ingredients. Stir very well. Transfer the mixture to a pan.  I used a 8x8 glass pan with a silicone liner in it.  (Next time, I'll use my 9x9 pan.)

Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

I did not do the topping as suggested by the other recipe. I figured we'd mostly use this as "meat" for sandwiches and we each like different spreads. Some of us like vegan mayo, some like BBQ, some like mustard. 

When the loaf came out of the oven, it was really wet still. It's firmed up a bit in the refrigerator. Next time, I'll probably try just 2/3s of a cup of boiling water to the mixture. It seemed a bit wet to me. It tastes pretty good; I feel it needs  a little more spice or kick, or something. I'll make it again and let you know what I do next time. Natalie likes it, and the other two haven't tried it yet. Though I made it this afternoon, we had to go out to dinner to celebrate their report cards. We went to one of our favorite vegan restaurants.

Variations on a pancake theme

Nick and I love to play around with recipes to make the ultimate recipe.  Here's what we did
with these superb gluten-free pancakes. Oops, we added wheat and gluten. If you need gluten-free, go back to that other recipe (linked above).  If you don't, check out the new one.

Dry ingredients
3 cups oat flour (you can grind from rolled or steel cut oats)
1 cup whole wheat flour
1 cup buckwheat flour (you can grind from whole groats)
1 cup Pepitas (grind these last of the dry ingredients)
1 cup flax
3 tablespoons Baking Powder
3 tablespoons Vital Wheat Gluten

Wet ingredients
1 banana (could replace with a 1/4 - 1/2 cup maple syrup)
4 cups soy milk (could be almond milk or chocolate soy milk)
1-2 cups of water as necessary to thin the batter (ours was really thick)

Mix all the dry ingredients.  Blend the banana and 1 cup of the non-dairy milk of your choice.  Add the banana and non-dairy milk mixture to the dry ingredients and then add the rest of the liquid and mix.  Have a pre-heated pan ready to go for the pancake making fun!

  

The recipe calculator really liked the recipe.  It never gives A's, but this one got an A-.  About the recipe, it said:

• No cholesterol
• Very low in sodium
• High in dietary fiber
• High in phosphorus

And then, I added the FINAL ingredient (after I got that A-)--a few dark chocolate (vegan) chips.  Not too many, just enough so there's a little hint of melted chocolate every few bites in your pancake.  When you add chocolate, there's no need for syrup and that means less sugar.  Chocolate chip pancakes make me happy!  When I first met Nick, he would make chocolate chip pancakes for me on Sunday mornings.  We continue the tradition with the girls.

If you want to keep them super healthy, I'd suggest adding cinnamon and/or fruit and skipping the chocolate chips. 

 

I think we made about 28 pancakes.  We ended up with 19 left over pancakes; I'm not sure how many we ate the first day.  We ate them all in 3 days (but there are 4 pancake fiends over here).  They were in the refrigerator and then microwaved. Two of the 4 fiends like the pancakes plain and two prefer a little peanut butter on top.  

One recipe, 3 varieties!

My Happy Healthy friend posted just in time for my birthday... as soon as I saw it, I knew I'd make it!  She got it from a friend and it's yum.  Of course, I made some modifications.  That's what I do.

I made it pretty close to the recipe, but I added some baking powder. It didn't do that much, because these were gluten-free flour pancakes. (Nick's comment was they'd be better with some wheat gluten mixed in.) I also added a dash of salt. For making pancakes, I had to add more almond milk.  The batter was probably the right consistency for waffles, but for pancakes it was too thick. I don't know how much extra almond milk I added.  I just poured and stirred until it looked "right." Next time, I'll probably add some vanilla to the mix, just because I think a little vanilla makes everything taste better. 

Oh, I need to tell you about the 3 varieties.  Before I added the spices (see end of the recipe) I divided the mix up into 3 parts. 

In part 1, I put no spices, but added chocolate chips!  This was the "sinful" kind of pancakes. I added a thin layer of peanut butter on top of one of the cooked ones--oh my!  It was like a healthy Reese's peanut butter cup. 

In part 2, I put in both cinnamon and nutmeg.

In part 3, I just put cinnamon.

Of course, I liked part 1 best.  BUT, for feeling healthy, I liked part 3 best.  I made smaller pancakes than described.  I won't tell you how many I ate, but after breakfast, I went to do Zumba so it's all good.

Super yum!!  I wish I had a waffle maker, but I can't quite justify purchasing one.  I am interested in the stainless steel kind that you cook with on the stove. 

---

From Happy Healthy and her friend...

Ingredients: 

1 cup of oats (rolled oats or steel-cut)  I've used both. Rolled oats might grind more easily.
1 cup raw buckwheat groats
1/2 cup ground flax seeds/flax meal
1/2 cup pumpkin seeds or sunflower seeds  (I used pumpkin seeds!)
1/4 cup raisins or currants
1 very ripe medium to large speckled banana
3 cups of unsweetened almond milk--or your favorite non-dairy milk.  Water can also be used--although I've only made this with milk.

----------------
here's where you choose what you want to do regarding flavor.

1 tablespoon cinnamon
1 teaspoon nutmeg
some chocolate chips
Optional spices include: pumpkin pie, allspice, ginger, cloves, vanilla to taste


Preparation:

1. Before you start, soak the 1/4 cup of raisins in about 1 cup of the milk needed for the recipe. 

2. SEPARATELY grind each of the grains & seeds in a power blender, like a VitaMix.  Emptying the contents into a large bowl after each one is ground.  Works beautifully--& this won't clog up your blender.  DO NOT try to grind everything together at the same time.  DO NOT GRIND or blend the raisins in anything--except the milk.

I'm sure a food processor will also work, but, I haven't tested that out.

NOTE:  Raisins or currants are too gooey & must be blended separately with the milk, or they'll get stuck around the blades.  Because the pumpkin seeds have fat in them, they don't grind up as "cleanly" as do the grains.

3.  Pour the remaining milk--2 cups--into an empty blender, along with the raisins & their 1 cup of soaking milk & the banana.

(If you want, add the cinnamon & nutmeg & mix until well-blended.)

4.  Pour the milk into the bowl with all the ground up grains & seeds & mix until just smooth with a whisk or a mixer on slow speed.

5.  Preheat your griddle or non stick pan.  (I have a green pan and it took a little oil to season it while cooking the first few pancakes and then the rest of the pancakes cooked and didn't stick and I didn't add any more.)

6.  I made fairly small pancakes ('cause I think they are cuter that way, but they won't toast super well as leftovers--see #7 ...  alas.  I did make some big enough to toast.)

7.  Store extras in the refrigerator or freeze them.  Heat them up in a toaster oven for crispness. You can top them however you want... PB, PB2, Fruit, nothing, Maple Syrup, your choice! 

At long last! Modified Pumpkin Squares!

Here's the old pumpkin squares recipe...  Below is the new one! The first time I made the bars, with the old recipe, I used too few dates. I didn't have medjool dates. The bars with too few dates were just okay.

I used more dates the second time, but the bars still didn't taste as I expected they'd taste. They were good, but I wanted something a little more. I figured I still wasn't using enough dates so I did a google search and found that 10 medjool dates are supposed to have 660 calories and 180 carbohydrates.  Wow. That's a lot of sugar. I only used about 1/2 that amount in the dates in my second attempt (about 350 calories worth of dates). I guess it's no wonder that the pumpkin squares were still a little flat.

(The sites where I read about medjool dates raved about them, so maybe the medjool date makes a huge difference, but wow... 660 calories and 180 carbs. I really like eating pumpkin squares and if I eat 1/4 of the pan in one sitting, um, that's a lot of sugar--even if it's date sugar. Not that I'd ever eat 1/4 of a pan in one sitting. No sir. Moving on.)



 
 The calories in one medjool date X 10 for the old recipe...
 

---

I thought about the recipe and realized that I really like the taste of maple syrup, and that, most likely, if I used it, instead of dates, I'd be able to use less (so less sugar) and still get the taste I like. I decided to go with 1/3 of a cup (let's just round to 6 tablespoons). That's 314 calories and 80 carbs. Still a lot of sugar, but 1/2 as much as what the dates were contributing.

I also wanted to add my dark chocolate chips! I also wanted a teeny bit of fat in the mix so I added a little flax. Here's what I came up with:

1/3 cup dark chocolate chips
1/3 cup maple syrup
2/3 cup water
1.5 cups oat flour (use rolled oats grind your own if you have a blender)
1-2 tablespoons flax
1 15-oz. can cooked pumpkin
1 teaspoon vanilla extract
1/2 cup almond milk

1/2 teaspoon salt
1.5 teaspoons of cinnamon
.5 - 1 teaspoon nutmeg
.5- 1 teaspoon of allspice
1/4 teaspoon of cloves if you want

I made it and put it in my little silicone muffin cups. Perfect--12 servings for me! You can still eat 1/4 of the pan, but it's 3 muffins worth and after 2 muffins, I can usually stop.

I'm pleased that I reduced the sugar content by 1/2 and I really like the flavor. Someday, I have to do a post on sweetners, but for now, read about maple syrup here.  Maple syrup is my favorite!

(I did add a little fat with the flax and chocolate chips, but apparently I took some out when I stopped using the dates 'cause As I calculated it, the original recipe had 4 grams of fat and 3 grams of saturated fat.)

Note, I cooked the muffins at 350 for 25-30 minutes. They come out of the oven very, um, gooey, in fact, almost undercooked. They firm up as they cool--I stick mine in the refrigerator.

I'm dreaming about ...

Chocolate Granola!

As soon as I saw this recipe,  http://ohsheglows.com/2012/10/12/cinnamon-bun-granola-recipe-halloween-treat-a-thon/, I knew what I needed to do.  I needed to try to make a chocolate version.

Here's what I did:

2 cups rolled oats
1/2 cup  raw buckwheat groats
1/2 cup raw walnuts, chopped
1/2 cup pumpkin seeds
1/2 tsp sea salt
1/3 cup maple syrup
4 dates, pitted
1 tbsp canola oil
1/4 cup raw cocoa
5 tablespoons water
2 tsp  vanilla extract

Directions:

Preheat the oven to 300F.

 In a mixing bowl, combine  the dry ingredients (oats, buckwheat, walnuts, pumpkin seeds, (anything else you want, and salt).

In your blender, blend the maple syrup, dates, oil, water and vanilla extract into a smooth sauce.  Because of all the water, it will be thin.  

Mix the sauce into the dry ingredients and stir until all the dry ingredients are well coated.  There may be a little liquid in the mixture.  If you think it's "too wet" add a little more oatmeal.  (I left the extra liquid in and most of it was gone by 20 minutes of baking.)  (I'm thinking of adding more dates and less maple syrup next time to make the sauce thicker.  I'll update this if I do.)

Spoon the mixture on to a baking tray lined with a silicone liner (or parchment paper).  Make sure to spread into a thin, even layer. Bake for 25-30 minutes, carefully stirring every 10 minutes to ensure even cooking. Allow to cool before breaking into clusters (if needed).

My notes:

YUM!

I didn't use coconut oil 'cause I'm not fond of coconut flavor, but if you do like it, I imagine it would add a nice dimension to the recipe.  In addition, I lowered the oil content--I only used 1 tablespoon of oil instead of 2.  I might play around with decreasing the oil a bit more.

I love having a recipe with buckwheat in it!  Remember, I tried this recipe and wasn't crazy about it?  I am crazy about this one! I'll definitely be making it again!   (Three exclamation points in 4 sentences means I'm excited.)

I added pumpkin seeds but I'm going to keep playing around with different seeds/goodies in it.  For example, I might add sunflower seeds next time and / or flax.

Since our discovery of Love Crunch Cereal, I've wanted to make a chocolate granola.  I'm so excited to have a start on a recipe!  I'll play around a bit more, but yay, I have a decent recipe!  As it is, at least 3 of us are addicted to the recipe as is. Here's a picture with freeze-dried strawberries and chocolate chunks (just like Love Crunch).


(Sorry, bad photo from the iPhone... Is a bad photo better than no photo?)

 

Thank you, Oh She Glows and tiny treats for the original recipe! (I am thinking about buying the cookbook to see more!)

New recipe for yummy PB and chocolate breakfast scones

I modified this recipe to create these scones. (I changed from stevia to maple syrup but you can go back to stevia or xylitol if you prefer.)

Preheat your oven to 350 degrees.

Mix
1/4 cup flax
1 cup PB2
2 teaspoons baking powder
1 teaspoon vanilla
2/3 cup almond milk
3 tablespoons maple syrup
1/2 cup chocolate chips (more or less as you desire)

Mix the 3 dry ingredients in one bowl and then mix the wet ingredients in a separate bowl. Stir the wet and dry ingredients together and add chocolate chips. Shape into 12 small scone shapes. Bake at 350 for 12-15 minutes or until done. Enjoy!

---

Below, I modify my own recipe...

1/8 cup flax

1/2 cup oat flour

3/4 cup PB2 

2 teaspoons baking powder

1 teaspoon vanilla

2/3 cup almond milk (or whatever non dairy milk you like)

3 tablespoons maple syrup

1/4-1/2 cup chocolate chips 

Again, mix the 3 dry ingredients in one bowl and then mix the wet ingredients in a separate bowl. Stir the wet and dry ingredients together and add chocolate chips. Shape into 12 small scone shapes. Bake at 350 for 12-15 minutes or until done. Enjoy!

(4/19/2013)

Note from 9/8/2013, the scones with oat flour are super yum. They are less dense and intense than the others. I definitely like them better!