How is it going?
As I had leftovers from yesterdays quinoa lunch (see clean week menu plan) I decided to change todays breakfast.
Instead of the planned banana and almonds I made tarts with three scoops of quinoa, 3 egg whites, small handful of crushed almonds and small handful fresh thyme.
Turned out very tasty, if I may say so myself. 
Kids liked it too.
What you need:
* 2/3 cup Gluten Free Oats
* 2 cups Almond Milk
* 1/2 tsp. Vanilla Extract
* 1/2 cup Pumpkin Puree
* 1/2 Tbsp. Chia Seeds
* Pinch of Sea Salt
* 1/2 tsp. Cinnamon
* 1/4 tsp. Ginger
* 1/8 tsp. Nutmeg
What yo do:
Heat the Oats and Almond Milk in medium sized pot to boil
Turn down to simmer and add Pumpkin and Chia
Simmer for 5-7 min
Add Remaining spices, stirring regularly
Simmer for additional 5-7 mins
Serve Hot
I love these! Such a treat to go with my morning coffee.
Make them the night before.
What you need:
* 1 1/2 cups whole-wheat flour, spooned and leveled
* 1 cup oats
* 1/4 cup pecans
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup plain low-fat yogurt
* 1/2 cup packed light brown sugar
* 3 tablespoons unsalted butter, melted
* 1 tablespoon grated orange zest, plus 1/4 cup orange juice
* 1 large egg
* 1 teaspoon pure vanilla extract
* 2 cups fresh blueberries or one 8-ounce bag frozen blueberries
What you do:
Heat oven to 375° F / 190° C .
Line a standard 12-cup muffin tin with paper liners.
In a food processor, process the flour, oats, pecans, baking powder, baking soda, and salt until finely ground.
In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
Divide the batter evenly among the muffin cups.
(I sometimes sprinkle a little cinnamon on top of the muffins before they go into the oven).
Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
Good morning!
Bake these moist cookies, serve with a glass of milk and your kids will love you even more.
What you need:
* 2 cups flour
* 2 ts baking powder
* 1 ts salt
* 1 cup unsalted butter, softened
* 1 cup sugar
* 1 cup dark brown sugar, firmly packed
* 2 large eggs
* 2 ts vanilla sugar
* 3 cups oats
* 1,5 cups raisins
What you do:
* Preheat oven to 180 C / 350 F
* Whisk dry ingredients
* Combine wet ingredients with a hand mixer
* Stir the dry mix into the wet mix
* Add the oat and raisins, mix gently into the batter
* Fill a tablespoon with dough and place on baking tray
* Bake in oven for about 11-13 minutes till golden
* Let cookies cool off before serving.
