Vegan Gluten Free Serves 2-4
- 1 ½ Cups Fresh Blueberries
- ⅓ Cup Pure Maple Syrup
- 1 teaspoon Baking Powder
- 2 teaspoons Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 2 Cups Gluten Free Oats
- 1 ¾ Cups Coconut Milk Full Fat
- ¾ teaspoon Sea Salt
- 2 teaspoons Coconut Sugar
- 3 Tablespoons Coconut Oil Raw
- 2 teaspoons Pure Vanilla
- ⅔ Cup Pecans
- 2 Flax Seed Eggs
- 1 teaspoon Lemon Zest
- ½ Cup Golden Raisins
Directions:
Preheat the oven to 375 degrees. In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt. Mix well. In a separate bowl combine flax seed eggs (or 1 large mashed banana), melted coconut oil, coconut milk, vanilla, lemon zest, and maple syrup. Mix well. Slowly combine wet ingredients into dry, until fully incorporated (should be a loose mixture). Spray baking dish with non stick spray (I use a brownie pan or casserole dish). Pour mixture into dish. Add blueberries, raisins, and pecans making sure they are evenly distributed throughout the pan. Lastly, sprinkle sugar on top evenly. Bake for 40 minutes at 375 or until golden brown on top. Serve warm or hot. I like mine warm with fresh homemade coconut whipped cream on top!