Skinny Banana Oatmeal Bars | WEIGHT WATCHERS RECIPE
I am super excited about this recipe. For years, I have been making my banana bread by replacing the oil with applesauce and yogurt. Recently, I created these oat bars by converting a few ingredients in my banana bread recipe and they are delish! These are moist and sweet but not too sweet. They make great “grab and go” breakfast bars. - Michele
Ingredients:
- 1 3/4 cups oats
- 1 ripe banana
- 2 eggs
- 1/2 cup non-fat plain greek yogurt
- 2/3 cup unsweetened almond milk
- 1 cup whole wheat flour
- 1 2/3 cup sugar substitute (Splenda/stevia/swerve)
- 1 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon (add-in)
- 1 tsp vanilla (add-in)
- Non-stick cooking spray
Other flavor add-ins: nuts, chocolate
One bar = 1 WW point
*Not intended for kids or sponsored.*
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Banana Date Bread | Vegan, Paleo, Nut-Free, Oil-Free
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Banana bread is such a classic that you likely already have your go-to recipe. But maybe you want to mix things up a little and try a more wholesome banana date bread recipe. If that’s the case, you’re in the right place. This banana date bread is moist, tender, hearty, and makes for the perfect breakfast bread or dessert. It’s vegan, grain-free (paleo), nut-free, oil-free, and refined sugar-free.
Even though I love banana bread, it’s sometimes hit or miss as to whether it turns out. For me, it’s one of the easiest breads to make, but also one of the easiest breads to mess up. It doesn’t rise. It’s undercooked in the center. It’s too dense. It burns on the top. It just doesn’t taste good.
If you've experienced any of these issues in the past, you will love this banana bread recipe that is foolproof.
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USED TOOLS & INGREDIENTS:
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How I Make Our Oat Flour Dutch Baby! Our healthier Breakfast !
#oats, #healthyeating, Tennesseelife, #dutchbaby
We thought people might be interested in our Healthy Dutch Baby recipe! Its made with fresh ground oat flour! Good basic recipe, easy to customize!
How to Make Hiker's Logan Bread for Portable Nutrition and Sustained Energy
How do you like to make yours? Please share! Here is how I make it and what you'll need:
LOGAN BREAD
1/2 cup Hot Water
1 cup Oil (Organic Non-GMO Canola, Olive, Coconut, Ghee)
1/2 cup Raw Local Honey
1/2 Molasses
1/2 cup Chopped Dried Cherries
1/2 cup Dried Cranberries
1/2 cup Chopped Pecans (or other nuts)
4 eggs
1 cup Whole Wheat Flour
1/2 cup Chia Seed
1/2 cup Milled Flax
1 cup Oatmeal
1 cup Wheat Germ
1/2 cup Powdered Milk
1/4 cup Dark Brown Sugar
1.5 tsp Baking Powder
1 tsp Salt
Pre-heat oven to 280 degrees Fahrenheit or 138 degrees Celsius.
1. Stir Water, Oil, Honey, Molasses, Cherries, Cranberries, Pecans, and Eggs together in large bowl and set aside.
2. In another large bowl, stir Flour, Chia, Flax, Oats, Wheat Germ, Powdered Milk, Brown Sugar, Baking Powder and Salt together.
3. Stir the first bowl into the second bowl until all ingredients are well incorporated.
4. Spread in a 9x9 baking pan that has been lined with parchment paper or oiled and sprinkled with flour.
5. Bake for 80-90 Minutes. Let Cool. Cut into 3x3 Inch Squares. Wrap tightly in parchment, and Foil, and place in Snack Sized Sandwich bags.
6. Store in the refrigerator for up to 4 months.
The original version of this Recipe by Philip Werner can be found on SectionHiker.com
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Vegan + Gluten Free Bread Recipe! NO Yeast! #kickstart2019
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DISCLAIMER
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
Oatmeal sourdough bread with freeze-dried fruit #shortvideo #shorts #shortsviral
400 g bread flour
75g whole wheat flour
25g spelt
350 g water
80g active starter
10g salt
Bag of Freeze-dried medley fruit (@Trader Joe’s ) 1.2 ounces - 34 grams
Oatmeal porridge
125g oats
250g water
40g honey
Cool 1-2 hours
- Add flours, water, oatmeal porridge, and starter to stand mixer - mix 5 minutes - cover and rest 30 minutes
- add 10g salt, mix, cover and rest 30 minutes
- 3 sets of folds 30 minutes apart
- Laminate freeze dried fruit
- Rest until dough has dome shape (mine was additional 90 minutes)
- Shape and rest overnight in fridge
- Next morning score and bake at 500F-260C(covered) for 20 minutes and at 450F -232F (uncovered) for another 18-20 minutes
Enjoy !
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