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Banana Pancakes

1 ripe banana
2 eggs

2tbl milk
1/2 c tapioca or rice flour
1 tsp flax seed or chia seed
1 tsp vanilla
1 tsp pure maple or agave syrup

Combine, then pan fry with coconut or suncoco oil.

Banana Oat Cookies

2 ripe bananas
1 c oats (gluten free preferred)
1 tsp cinnamon

Optional:
1 tsp flax seed
1/2 tsp chia seed
Nut pieces
Raisins (sparingly)
Peanut butter
Coconut flakes

Mix in bowl. Spoon on baking sheet greased with coconut oil. Bake at 350 degrees for 12 minutes.

“It’s Good!” – Clairice

Carrot Cake Oatmeal

1 shredded carrot
1 tbl raisins
1/2 tsp cinnamon
1 tsp agave nectar
1 c almond milk
1/2 c oats (gluten free preferred)
1/2 banana
1 tsp flax seed
1/2 tsp chia seed

Combine carrot, raisins, cinnamon, agave and almond milk in sauce pan. Boil for 5 minutes. Add Oats, turn down heat and continue simmering to desired consistency. Slice banana in bowl, add oatmeal. Cool with cold almond milk. Top with chia & flax seeds. Stir until cool.

Egg & Veggie Muffins3 eggs
Frozen Mixed Veggies
Paprika (to taste)
2 tbl Almond Milk
Coconut Oil

Preheat oven to 350F.
Grease 12 cup mini muffin pan with coconut oil.
Fill greased muffin cups with frozen mixed veggies.
Whisk together eggs, paprika & almond milk in a bowl, then spooon into muffin cups to rim.
Clean egg shells with soap and water, then break into small pieces.
Top half of the muffin cups with egg shells for your bird.
Bake for 20 minutes.
Use butter knife to loosen muffins. Let cool a few minutes.

Recipes modified slightly from the Tasty iPhone app.