Vegan and Gluten Free Oatmeal Cups

These gluten-friendly and vegan-friendly oatmeal cups are easy to make with bulk foods from Wasteless Pantry, retailer of bulk wholefoods online and in-store in Perth, Australia. The benefit of buying bulk foods is that you can get just the amount you need for this recipe. Also, you are able to source wholefoods without plastic or single use packaging as you are able to refill your own containers or join our container exchange program. This means that you are helping the environment every time you shop

Oatmeal Cups Ingredients:

– 1cup Almond milk (or use our coconut milk powder for waste-free)

– ½ cup mashed banana

– ¼cup canola oil

– ¼cup maple syrup

– 1 egg (or 1 tsp flaxseed meal and 1 Tbsp water)

– ½tsp vanilla extract

– 1½ cup rolled oats (wheat free)

– 1cup GF plain flour

– 1tsp cinnamon

– ¼tsp salt

– 12 halved pecans

Methods:

1. Firstly line a muffin tray & preheat the oven to 170°C

2. Then, mix wet ingredients in a bowl

3. Next, add in the dry ingredients & stir to combine

4. Following on, divide batter into a prepared muffin tray, filling about halfway, then add a halved pecan to the top of each batter. The batter should make up 12 muffins

5. After that, bake for 20-22min or until the center is cooked through and the edges of the muffins are slightly golden. Following this allow to cool slightly before serving

6. These can be served as they are or can be topped with peanut butter, or maple syrup

Need another delicious ‘cup’ recipe? Try our No Bake Peanut Butter Choc Cups next.


Cranberry-Almond Quinoa Salad Recipe

Enjoy a healthy and delightful Cranberry-Almond Quinoa Salad, perfect for any season. This nutritious recipe combines the wholesome goodness of quinoa with the rich flavors of cranberries and almonds, creating a dish that is both satisfying and delicious. Here’s how you can make it with ingredients mainly sourced from Wasteless Pantry.

Ingredients:

  • 1 cup dried quinoa
  • 2 cups water or 2 cups liquid stock
  • 1 1/2 tsp stock powder (if using water)
  • ½ cup sliced almonds
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp red wine vinegar
  • ¼ tsp dried thyme
  • ⅓ cup cranberries
  • ¼ cup thinly sliced spring onions

Method:

  1. Cook Quinoa: Rinse quinoa thoroughly. Combine with water and stock powder in a saucepan and bring to a boil. Once boiling, reduce to a simmer and cook for about 15 minutes until the water is absorbed. Let it sit covered for an additional 5 minutes.
  2. Toast Almonds: While the quinoa cooks, preheat the oven to 150°C. Spread almonds on a tray and toast until golden, about 10 minutes.
  3. Prepare Dressing: Whisk together olive oil, maple syrup, red wine vinegar, and thyme in a bowl.
  4. Combine Salad: In a large bowl, mix the cooked quinoa, toasted almonds, cranberries, and spring onions with the dressing. The salad can be served either warm or chilled.

Why Choose Wasteless Pantry: Opting for ingredients from Wasteless Pantry not only ensures freshness and quality but also supports environmentally friendly shopping habits. By purchasing from a bulk food store like Wasteless Pantry, you reduce packaging waste and can buy exactly the amount you need, minimizing food waste. This approach helps in making your kitchen more sustainable while enjoying delicious and healthy meals.

This Cranberry-Almond Quinoa Salad is not just easy to make but also packed with flavors and nutrients, making it a perfect choice for a healthy meal.


Peanut Butter Oat Cookie Recipe

Peanut Butter Oat Cookie Recipe

Indulge in the delightful crunch and sweetness of homemade Peanut Butter Oat Cookie recipe, it’s simple using quality ingredients from Wasteless Pantry. These cookies are not only delicious but also easy to make, ensuring a treat everyone can enjoy.

Ingredients:

  • ¾ cup rolled oats (wheat-free if preferred)
  • ½ tsp bicarb soda
  • 1 cup peanut butter
  • 2/3 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs (or 2 tsp flaxseed meal soaked in 2 Tbsp water for a vegan option)
  • 2/3 cup chocolate chips
  • Salt flakes for garnishing

Instructions:

  1. Prep: Preheat your oven to 160°C and line a baking tray with parchment paper.
  2. Mix Dry Ingredients: In a small bowl, combine the oats and bicarb soda.
  3. Combine Wet Ingredients: In a larger bowl, mix the peanut butter, brown sugar, vanilla extract, and eggs until smooth. Fold in the chocolate chips gently.
  4. Shape Cookies: Roll the mixture into 2-inch balls and place them on the prepared tray, spacing them 2 inches apart. Slightly flatten the tops; the dough will be sticky.
  5. Bake: Cook for 9-12 minutes until the edges are golden brown. They may seem soft but will continue to firm up after removing from the oven.
  6. Cool: Let them cool on the tray for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt.

Benefits of Shopping at Wasteless Pantry: Choosing Wasteless Pantry for your baking needs helps you embrace sustainability. You can purchase the exact amount of ingredients needed, which reduces food waste and minimizes packaging. Plus, you’re guaranteed fresh, high-quality ingredients that make all the difference in your baking.

Enjoy these Peanut Butter Oat Cookies as a perfect snack or a treat for gatherings. They offer the right mix of health and indulgence, making them a favorite for cookie lovers of all ages.