Servings: 6 pancakes

Ingredients: 

• 1 apple crisp, sweet apples are best
• 1 cup oat bran
• 1/3 cup old-fashioned oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 2 eggs
• 1/2 cup unsweetened almond milk plus more to reach desired consistency
• 2 tbsp honey
• 2 tbsp coconut oil melted

Method:

1. Peel and de-core the apple. (Any sweet, crisp apple will do for this recipe, like a gala, fuji, or honeycrisp.)
2. Once the skin and core are removed, chop the apple into fine, even pieces.
3. In a large mixing bowl, combine the chopped apple, oat bran, old-fashioned oats, baking powder, ground cinnamon, eggs, unsweetened almond milk, honey, and coconut oil. Stir well. (The mixture should be thick, but soupy and pourable. If necessary, you can add a touch more almond milk to loosen.
4. Now, heat a griddle or skillet over medium-high heat.
5. Once the pan is hot, pour 1/4 cup of the batter onto the hot pan. (No need to grease the pan since the batter contains coconut oil which will prevent it from sticking.)
6. Cook the pancake for 3-4 minutes, then flip and cook an additional 3-4 minutes, or until golden brown.
7. Repeat with the remaining batter.
8. To serve, you can drizzle with some pure maple syrup or honey.
   

Source: A Sweet Pea Chef

Servings: 8-10

Ingredients:

• Globe Eggplants (also known as the dark purple round ones)
• Almond Flour
• Parmesan Cheese (optional)
• Eggs
• Spices
• Marinara Sauce (store-bought or homemade)
• Fresh Mozzarella
• Fresh Basil

Method: 

• Prepare the eggplant, by slicing and salting it. You can skip the step of salting it if you want.
• Bread the eggplant in the egg and almond flour mixture.
• Air fry the eggplant
• Top each eggplant with marinara and fresh mozzarella and place it back in the air fryer.
• Serve with fresh basil and enjoy!

Source: Lexi’s Clean Kitchen

Servings: 16 cookies

Ingredients:

• ¾ cup raisins
• 1 cup hot water
• 1 ½ cup old fashioned rolled oats
• 1 cup + 2 tablespoons oat flour *recipe in notes
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ cup + 1 tablespoon coconut oil melted
• ¼ cup maple syrup, not pancake syrup
• 2 tablespoon honey
• 2 eggs lightly beaten
• 1 teaspoon vanilla extract

Method:

• Place raisins in a heatproof medium bowl, cover with very hot (or boiling) water, and allow to soak while you prep the other ingredients. This is optional but will make your raisins plump and juicy. Make sure to drain before baking!
• Preheat oven to 350℉. Line a large baking sheet with parchment paper.
• In a large bowl, briefly whisk together the rolled oats, oat flour, baking soda, baking powder, salt, and cinnamon.
• Add remaining ingredients and mix with a large fork or wooden spoon until combined. Drain the raisins and lightly pat dry with a paper towel. Add raisins to cookie dough and fold in. The mixture will be very wet and loose, it will not form a tight ball.
• Use a medium cookie scoop to place balls of cookie dough onto the parchment lined baking sheet, leaving about 1” of space between each cookie. Press them down lightly, they will not spread much during cooking. Dot with a few more raisins on top if desired.
• Bake for 11-13 minutes, or until edges begin to brown and cookies are dry to the touch on top. Do not overbake. Cool for 5 minutes on the baking sheet, then transfer to a wire rack or sheets of paper towel to cool completely.

Source: The Clean Eating Couple