Almond Joy Oatmeal.

Are you ready to take a mini vacation to paradise?! I am a strong believer in my theory of "taste bud transporting". And this delicious bowl of oats does NOT disappoint! Silky smooth, warm oats combined with sinlessly sweet coconut, rich carob, and crunchy almonds. This right here is absolute perfection. 

                 Almond Joy Oatmeal. 

Almond Joy Oatmeal; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup oats of choice (I used oatbran) 

2. 1 cup water (2 if using my "double your grains!" Thehu wye explained in a previous post)

3. 1 T carob powder

4. 10 drops liquid coconut stevia

5. 2 T unsweetened coconut shreds

6. Handful sliced almonds 

Method

1. In a small soup pot, bring your water to a boil. Stir in oats and reduce heat to medium. Cook until just beginning to thicken and then whisk in your carob and coconut stevia. Whisk vigorously to remove any clumps. 

2. Once nearly fully cooked, stir in your shredded   coconut, reserving about 1 tsp for topping. 

3. Once desired consistency of oats is reached, transfer to bowl, top with almonds, and sprinkle with remaining coconut shreds. Enjoy!

                     Absolute Bliss!

Spicy Pinto Pizza with Almond Cheeze

Who doesn't love pizza?! And this pizza is the bomb dot com. Seriously. I went WAY out on a limb for the crust--a total experiment. I honestly didn't think it would work, but it turned out fabulous! Probably my favorite pizza crust recipe I've made. And this cheeze! Woah! So yummy. Enough rambling, Anna. Let's get to the good stuff.

Spicy Pinto Pizza with Almond Cheeze. Topped with the most delicious tomato I have ever eaten. Seriously.

Spicy Pinto Pizza with Almond Cheeze; Vegan, Gluten Free. Makes one pizza.

Ingredients

Crust

1. 1 Cup canned, no-salt added pinto beans, drained and rinsed
2. 2 T flaxseeds
3. Spices of choice (I used garlic powder, onion powder, chipotle powder, and oregano)

Cheeze

1. 1/3 cup sliced almonds, soaked for at least 3 hours
2. 1 T nutritional yeast 
3. 1 1/2 T lemon juice
4. 1-2 T water
5. garlic and onion powders

Method

1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. 
2. Place pintos in food processor with a splash of water and process until past-like. Transfer to bowl and stir in spices and flaxseeds. 
3. Roll into ball and flatten onto parchment. Crust should be no more than 3/4-1 inch thick. 
4. Bake uncovered for 15 minutes. While baking, prepare your cheeze.
5. Place all cheeze ingredients in food processor and blend (scraping sides often and adding water as needed) until smooth. Note: this will take some time. It will take almost the flu 15 minutes the crust is cooking, but shouldn't take any longer.
6. Remove crust from oven and spread cheeze over the top. Return to oven and bake 15 more minutes. Add desired toppings (I used a roma tomato and hot sauce which was AWESOME) and return to oven once more, baking for 10 more minutes. 
7. Remove from oven and let cool 5 minutes before serving.

Baked Crust, Pre-Topping.

Baked Crust + Cheeze.