Thin Oat & Ginger Crisps Makes around 12 4 tbsp coconut oil 3 tbsp maple syrup 2 tbsp buckwheat flour 2 tbsp milk (soy/oat/almond/cow) 2/3 cup rolled oats 1 tsp ground ginger a pinch ground clove a pinch vanilla extract a pinch salt Preheat oven to 350°F. Stir together all ingredients. Spoon dough onto a parchment paper covered baking sheet. Use the backside of a spoon to flatten. Bake 15-18 minutes.
Soaked Oats Oatmeal - Use LEMON JUICE when soaking (for the acidic medium to breakdown phytates). LEMON TASTES BETTER! *AND* a cup of Buckwheat flour which is gluten free and has phytase enzyme to break down phytic acid.
Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan)