apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 3-4 sweet apples (Fuji or Gala are great)
- 3 cups rolled oats
- 1 cup whole wheat flour
- 1 cup of apple juice
- 1/8 tsp Cinnamon
- 1 cap-full of Vanilla
- Pecan for garnish
- 1 tsp baking soda
- 1 tsp baking powder
Put all ingredients into the food processor and blend until chunky/smooth. Use more liquid if needed (apple juice/soy milk).
Use a nonstick muffin pan (or small ramekins lined with wax paper or an oil with a high smoke point such as avocado oil) and fill with batter.
Bake at 375 degrees Fahrenheit for about 20 mins or until lightly browned and a baking pick comes out clean.
If you want a more nutty texture, you can add more pecans into the blended batter.
Please note that cooking the pecan for the entire baking time does change the nutritional value of the nut, this is why we reserve it for the last bit and then press it into the top before removing from the oven.