A Crohn’s disease recurrence 20 years ago inspired the implementation of “Biochemical Alchemy”, permitting the continued enjoyment of foods in a therapeutic way. Some ingredients are adjusted to address both gluten free and vegan plans. Specific spices are selected for their anti-inflammatory properties.. This sophisticated variation of a recipe posted by ‘My Whole Food Life’ blog for “Almond Butter Chocolate Chip Baked Oatmeal” is a mouthful, much like this recipe.
Preheat oven to 350F and grease muffin tin(s) to yield 9 individual servings.
Mix dry ingredients together:
• 2 C. organic Irish oats
• 2 tsp. nutritional yeast
• 1/2 tsp. ‘Penzey’s’ “Baking Spice”
• ¼ tsp. Vietnamese cinnamon
• Dash of fresh ground nutmeg
• 1 1/3 C. dairy-free carob chips
Blend wet ingredients separately:
• 1/3 C. almond butter
• 1/3 C. ‘Penzey’s’ “Raspberry Enlightenment”
• 2-3 Tbsp. ‘Emerald’ Vanilla Almond Milk
• 1 tsp. Pure vanilla extract
• ½ tp. Pure almond extract
• 2 Tbsp. pure maple syrup
Combine both dry and wet ingredients well then let sit momentarily for oats to soften. Lightly pack mixture into greased muffin tins or paper lined baking cups and bake at 350F for 18-20 minutes. Allow to cool and enjoy this convenient meal on-the-go. Whole berries and/or nuts may be added. Consider fruit substitutions such as the originally suggested banana or apple sauce, if seeds and nuts are contraindicated for certain digestive disorders. ‘Penzey’s’ spices are preferred for superior quality ensuring freshness and flavor, optimizing healthful benefits.