1 1/4 cups quick-cook old-fashioned oats
1/2 cup whole-wheat pastry flour
2 tsp flaxseed meal
1 tsp cinnamon, ground
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup agave nectar
1 large egg whites
2 tsp unsalted almond butter
1 tsp pure vanilla extract
1/4 cup chocolate chips- OR raisins or craisins or whatever you like
- Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.
- In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.
- In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla.
- Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.
- Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days. From Clean eating
1. Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.