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Ingredientes
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Cup Melted Coconut Oil, Grapeseed Oil, or other Neutral-Tasting Oil
- 1 Cup Sweet Potato Puree (can sub pumpkin puree)
- 1 Cup Brown Sugar, packed
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon (15 ml) Finely Ground Flax Seeds
- 3 Tablespoons (45 ml) Water
- 1/2 Cup (60 g) Chopped Dried Pitted Dates (they should be soft)
- 3 Tablespoons (45 ml) Sunflower or Other Light-Tasting Oil [I used grapeseed]
- 1/4 Cup (60 ml) Pure Maple Syrup
- 2 Tablespoons (30 ml) Blackstrap Molasses
- 1/2 Cup (120 ml) Plain or Vanilla Soy or Almond Milk
- 1 Cup (140 g) Whole Spelt Flour
- 1 Tablespoon (15 ml) Baking Powder
- 1 Teaspoon (5 ml) Baking Soda
- 1/4 Teaspoon (1 ml) Sea Salt
- 1 Cup (100 g) Old-Fashioned, Whole Rolled Oats (not instant)
- 1-1/2 to 2 lbs Boneless, Skinless Chicken Breasts
- 3 Tablespoons Extra-Virgin Olive Oil
- 1/3 Cup Creamy White, Yellow, or Dijon Mustard
- 2 Tablespoons Honey
- 1 Tablespoon Finely Grated or Minced Fresh Gingerroot
- 1/4 Teaspoon Ground Red or Black Pepper
- Nutrition analysis provided by The Garden of Eating: 1 serving ~ 230 calories, 30 g protein, 7 g carbohydrate, 9 g fat, 15 mg calcium, 128 mg sodium
- 3/4 Cup Almond Flour, packed*
- 2 Tablespoons Arrowroot Powder
- 1 Tablespoon Unsweetened Cocoa Powder
- 1/4 Teaspoon Baking Soda
- 1/8 Teaspoon Sea Salt
- 2 Tablespoons Grapeseed Oil
- 3 Tablespoons Agave Nectar, Honey, or Maple Syrup â or combination (I used 2 tablespoons honey + 1 tablespoon maple syrup)
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Unsalted Raw Cashews
- 3 Tablespoons Nutritional Yeast
- 1/2 Cup Hot Water
- 3 Tablespoons Fresh Lemon Juice
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Turmeric
- 3 Tablespoons Vegan Margarine
View Full Recipe at One Frugal Foodie
