Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Vegan Frozen Yogurt Breakfast Bars
1 cup soft Medjool dates, pits removed
2 cups gluten free rolled oats
1 cup nut butter of choice or coconut butter
¼ cup ground flaxseeds
1 tsp ground cinnamon
1½ cups unsweetened vegan yogurt such as Forager Cashew Yogurt Plain
1 cup stewed berries*
In a food processor, process the dates until smooth. Add the oats, nut butter, ground flaxseed, and cinnamon. Blend again until well combined, stopping to scrape down the sides as needed.
Transfer the mix to an 8 x 8-inch parchment-lined baking dish and press firmly into the base of the dish. Top with the yogurt and spread out evenly. Dot the yogurt with the stewed berries and use a butter knife to swirl.
Place into the freezer and let freeze for 1 – 2 hours, or until the bars are solid enough to cut. When removed from the freezer, cut into squares or bars of the desired size. Let thaw for 3 – 5 minutes before enjoying.
*Stew fresh berries in a a small pot over medium heat. Add a little maple syrup if it seems dry. Cook for a few minutes, until the berries are soft and broken down.
Yield: 8 servings