Ingredients:
2 Cups, Quick cook oats
1/2 of Honey
1/4 of sprouted pumpkin seeds
1.5 Cups of Peanut Butter
1/3 Cup of Chocolate Chips
Mix well in a bowl
Flatten on a cooking sheet
Refrigerate/Chill for 1-3 Hours
Cut into desired size/shape
Store in the Fridge, enjoy!
Prep Time 2 Minutes Prep Notes Saucepan Cheesecloth or Cotton dish towel Spoon Glass Jar (8oz. Jam Jar) Cooking Time 15 Minutes Yields 8 oz. jar Ingredients 2 Sticks of Organic, Grass Fed Butter (or) 8 oz. of Organic, Grass Fed Butter Directions Lightly melt butter on low heat. Do not let it boil. As…
This past weekend, we enjoyed the chill in the air and cool breeze. Naturally, my mind went straight to warming chili and cozy seasonal pumpkin squash. This recipe is sure to warm your bones and your heart in the days to come.
I enjoy this flavor SO much. Its the taste of home and memories for me. Make this cooking base last longer by freezing it in individual “muffins” and storing them (once fully frozen) in freezer safe container.
This recipe is gluten-free and dairy-free. It’s quick to put together and oh so satisfying! My family enjoys this brownie with no complaint that it’s not made with traditional flour and sugar. Go on, impress your people!
