ROAD TRIP RECIPES

MUNG BEAN PANCAKES - MMM!

1/2 cup mung beans (soaked overnight)
1 tbs. Chopped fresh Ginger
1/4 tsp. Turmeric powder
1/2 tsp. Cumin powder
1/2 tsp. Coriander powder
1 tsp. Curry poswer
1 tsp. Sea Salt
1/2 cup frech Cilantro
1/2 cup garbanzo bean flour
Add water to cover

Blend until smooth
Prepare a heavy skillet by placing ghee in the bottom and heat until ghee is melted and very hot. Pour mixture in hot ghee, forming small pancakes. Fry until edges are brown and slightly crispy.
Add a pinch of love and enjoy!!

HOMEMADE GRANOLA BARS

I honestly don't really have a recipe for these - I usually throw anything that I have in the cabinet in our granola bars. The base is 1 and 1/2 cups of oats and what holds them together is an egg, maple syrup, coconut oil - melted (I use this to coat the pan as well) and chia seeds soaked in water that make a nice paste. If you are a vegan you can easily skip the egg and they will still mold together. Cook them for about 20 minutes on 350 and then make sure they are really cold before you attempt to cut into bars. I usually like to refrigerate mine overnight.

Add in options: Note: I grind many of the seeds and nuts, some to a fine powder such as the flax seeds, and some I leave a little chunky.
Walnuts

Almonds

Chia Seeds (mentioned above)

Flax Seeds

Coconut flakes

Chocolate chips, raisins or cranberries

Bake at 350 for 20-25 minutes

OAT MUFFINS

1 Egg

3 cups Whole Oats

2 cups Oat Flour (You can just grind whole oats in a coffee grinder or food processor)

1 tsp Baking Powder (I use Rumford)

2/3 cup Coconut Oil, melted

2/3 cup Maple Syrup

1/2 cup Raisins or Chocolate Chips

Bake at 350 for 20-25 minutes

BANANA BREAD
   

2 cups all-purpose flour (I substitute Bob's Red Mill Gluten Free All Purpose Baking Flour and add a little less than 1 1/2 tsp. Xanthum Gum)
1 tsp. Baking Soda (gluten free)
1/4 tsp. Salt
1/2 cup Butter
3/4 cup Organic Brown Sugar
2 Eggs beaten
2 1/3  mashed overripe Bananas
Optional: 1/2 cup crushed Walnuts

Preheat oven to 350. Lightly grease a 9x5 inch loaf pan (I use heated coconut oil or butter).
In a large bowl, combine flour, baking soda, xanthum gum and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir in banana mixture into flour, just to moisten. Pour batter into loaf pan.

Bake for 60-65 minutes. Let bread cool for 10 minutes, then turn onto wire rack.