I haven’t written a post about oatmeal in a while. I’m sure you have been dying for a new version of oatmeal the whole time. This should do the trick. This is a favorite of both by girls and they love to help make it. They can both eat dates while I chop, then my 3 year old helps me shred the zucchini. They take turns dumping in the ingredients, and impatiently wait as it cooks, and cools enough for them to eat. We rarely eat this for breakfast, but often make it for our mid-morning snack, or lunch. The girls also like it cold and room temperature so it is a stable in our snack bag. This oatmeal is sweet, cinnamony, and filled with vegetables! Everything you could ask for in an oatmeal. If you are serving it to a green vegetable averse person you can peel the zucchini before shredding.
- 2 medjool dates, pitted and finely chopped
- 1 cup shredded zucchini, one small
- 11/4 cups water
- pinch of salt
- heaping 1/2 cup rolled oats
- 2 TBL hemp seeds (optional)
- cinnamon to taste (optional)
- In a small saucepan combine dates, zucchini, water, and salt. Cover and bring to a boil over medium high heat.
- Once boiling stir in the rolled oats, hemp seeds, and cinnamon. Cook, stirring frequently until the water is absorbed and the oatmeal is the consistency you prefer.
- Serve warm.
Being a mom I think Mother’s Day is great. I get to sit around while someone else cooks and cleans for a day. Sounds like perfection. I know if you’re the one doing the cooking and cleaning for a day it might seem a little overwhelming. I’m here to help. These three ingredient Crêpes are incredibly simply, yet sure to wow. Pictured is simple the Crêpe with some store-bought raspberry jam and a little powdered sugar sprinkled over the top. Beautiful right? You could also find some vegan chocolate hazelnut butter . Perhaps a mimosa and some breakfast potatoes or scrambled tofu and you are good to go!
Happy Mother’s Day to all!
- 1 1/2 cups (165 grams) chickpea (Besan) flour -You can find this in any good grocery store by the gluten free foods or specialty flour section.
- 1 1/2 cups (350 grams) water
- 1/2 tsp fine sea salt
- Cooking spray or Oil for cooking
- Whisk together flour, water and salt. Set aside for 30 minutes for flour to absorb water.
- Once batter has hydrated heat a 11″ non-stick skillet over medium heat.
- Spray with cooking spray, or add a small amount of oil to the pan and swirl to coat the bottom of the pan.
- Add 1/3 cup of the batter and swirl the pan so the batter coats the bottom of the pan in a thin layer.
- Cook over medium heat until bottom is golden brown, flip the crepe and cook on the second side until it is also golden brown.
- Continue cooking crepes one at a time until batter is gone.
- Serve with toppings of choice or use for dipping.