In a saucepan, over medium heat, combine water, coconut milk, cinnamon, ginger, and salt. Bring to a boil and add in oats. Reduce heat and simmer for 8-10 minutes, stirring often. In the last 2 minutes, add in apricot pieces. Remove from heat, add in pecans and honey/maple syrup.
Serve warm and garnish with your favourite toppings.
I am writing from a beautiful winter wonderland in Northern Ontario in Canada, where I am currently spending time at my parent’s home where we are all on a family healing journey.
In October 2018, we found out that my father was diagnosed with throat and tongue cancer, and so I felt called to be of service in the deepest way. Some travels plans were cancelled, and i left my job! I was on a mission to Educate and Inspire (the vision behind Holistic Lacey) a natural, non traditional, healing pathway without chemo or radiation (and to save my father’s life!). Long story short, fast forward 3 weeks, my dad said YES!
You can read more below about all the many ways we are healing cancer naturally and holistically with the help of a naturopathic doctor as well as all the steps we take at home. I share this with you as some of you may either have/ will have/had cancer, or know a friend or loved one who will walk this path. It is my deepest prayer that all Beings have the education and knowledge to make informed treatment choices and know that natural options are available and effective.
If you feel inspired to make a contribution to our GO Fund me campaign to cover the $20 000+ cost, we welcome this fully.
This is the first gluten free muffin I’ve made that I actually enjoyed. It had a nice crumbly lightness to it, without falling apart. It comes from an Ayurvedic cookbook filled with excellent recipes for balancing the 3 doshas: kapha, pitta, vata.
I made ghee for the first time this week, which also comes from Ayurveda and it taste sooo good with the muffin! I don’t eat muffins often but they are great for a quick snack!
Makes 12 muffins
4 large ripe bananas
1/2 cup sunflower seed oil (or substitute for coconut oil )
1/2 cup maple syrup
1 t nutmeg
1 tsp cinnamon
12 dates, 6 chopped +6 halved, set aside for topping the muffin
2 1/2 cups Bob’s red mill all purpose gluten free flour
2 1/2 t baking powder
1 t sea salt
Preheat oven to 350 degrees. Mash the bananas in a medium mixing bowl and stir in the oil and syrup. Mix in the spices and the dry ingredients. Spoon into well-oiled muffin tin. Top each muffin with half a date, sliced lengthwise, for decoration. Bake 25 minutes or until done. Enjoy warm with ghee, nut butter or your favorite jam