2 cups oats
1 cup coconut sugar or sucanat
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1/4 cup avacado or liquid coconut oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla or almond extract
In a blender, blend rolled oats until they become a fine flour. Add sugar, cocoa, baking soda, and salt. Blend to combine. Add water, oil, vinegar, and vanilla. Pulse until just combined, scraping down sides with a spatula as needed. Divide batter into 12 muffin tins. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan and then move to a wire rack to continue cooling. If you eat them warm they are crumbly. It’s hard to resist though. ? Delicious with a glass of homemade cashew milk or homemade coconut milk!
Make sure your oats or oat flour is certified gluten free, if necessary.
