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Ingredients
US|METRIC
1 SERVINGS
- 3 cups gluten (organic, free quick oats)
- 1/2 tsp. salt
- 1/4 cup brown sugar
- 1 scoop vanilla protein powder (we used a vegan one)
- 3/4 cup olive oil (coconut oil would work too, but we were out!)
- 1/3 cup maple syrup
- 1 Tbsp. vanilla
- 1 cup pecan halves
- 1 cup chocolate chips (reserved for after baking)
- 1/2 cup coconut oil
- 3 oz. semi-sweet chocolate (chopped)
- 1/3 cup unsweetened cocoa powder
- 3/4 cup flour (Robin Hood GF, blend)
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum
- 1/2 tsp. salt
- 2 large eggs
- 1 tsp. vanilla extract (organic)
- 3/4 cup cane sugar (fair trade)
- 1/2 cup whole milk
- 1 cup gluten free flour (Arrow or Bob’s Red Mill)
- 1/4 tsp. xanthan gum (if not included in the flour)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup coconut sugar (or date powder)
- 1 large egg
- 1 banana (over-ripe)
- 1/3 cup yoghurt (full fat)
- 2 Tbsp. oil (I used olive)
- 3/4 cup quinoa (cooked and cooled)
- 1/2 cup mini chocolate chips
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