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Gluten-Free, Dairy-Free Lasagna
- 1 cup oat flour (you can pulse whole oats and then measure out a cup)
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseeds
- 1 mashed banana
- 1 teaspoon agave or coconut nectar
- 1 Follow Your Heart egg replacer
- 1 cup almond milk
- ¼ teaspoon saltMix all the dry ingredients, set aside.
Mash the banana and mix with the egg substitute and almond milk.
Combine all ingredients and make pancakes.
Serve pancakes with your favorite syrup.
- 2 cups walnuts
- 1.5 cups medjool dates, pitted
- 1 cup raw cacao powder
- 1/4 tsp saltProcess everything together in a food processor, with an S-blade for 1 minute.
Form dough and press into a pan. Cool in refrigerator, cut and serve. Enjoy!