chili crisp eggs this homemade chili crunch oil is a fun and yummy way to level up fried eggs, toasts, sandwiches, noodles and more

recipe summary:
for the chili crisp oil (or use your fave premade)
heat 1/2 cup avocado oil or neutral oil of choice in a pot over low heat
combine: 1 tbsp crushed chili flakes or crushed red pepper
1 tbsp finely ground chili powder (Sichuan chili powder, Korean red chili powder/gochugaru or chili powder of choice)
1/8 tsp five spice powder
1/2 tbsp finely minced or grated garlic
1/2 tsp sesame seeds
1/4 tsp salt
pour hot oil over seasonings + let sizzle. stir.

spoon in 2-3 tsp chili crisp oil to a nonstick pan, crack in 1 egg + season with salt + black pepper + fry until edges are crispy or cooked to your liking.

serve fried egg with your fave sides or over toasted gluten-free (or preferred) sourdough bread (we like bread srsly, awg bakery, grain-free planet or base culture) + dairy-free butter or df cream cheese (Miyokos, Violife or Kite-Hill) + a little bit of baby spinach (or arugula) + 1/3 small sliced avocado + top egg with more chili oil + fresh chopped basil or herbs of choice

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RECIPE for CARROT CAKE BAKED OAT ‘CAKE’

Thank you for your patience on this team as we navigated some technology issues last week

please find the recipe below:
CARROT CAKE BAKED OAT ‘CAKE’:

Ingredients:
2 med ripe bananas, mashed
2 cup rolled oats
~30g vanilla plant protein powder
OR 1/4 cup wholemeal plain flour*
1/2 tsp cinnamon
1 flat tsp baking powder
1 medium carrot, grated
1/4 cup pecans/walnuts, crushed
1-2 tbsp honey/maple/alt (based on preferences)
2 cups milk of choice

*an alternative if you’re not the biggest fan of protein powder

To serve/ topping:
1 pot (~160g) vanilla yoPRO/ Chobani fit/ plain greek
mixed with 50g reduced fat cream cheese
+ leftover crushed nuts (optional)
+ additional fruit/ berries of choice (optional)

Method:
1. heat oven to 180 degrees Celsius (~350 degrees Fahrenheit).

2.In a greased oven safe container/baking tray (15-20×15-20), combine banana, mashing this like so, followed by the rolled oats, vanilla protein powder OR wholemeal plain flour*, cinnamon, baking powder, grated carrot, nuts, honey, and milk. Mix until well combined.

3.Place in the oven and cook for about ~35-40 minutes, or until golden and firm to touch.

4.Allow oats to cool in the container/ tray, and then loosen the edges with a knife and then combine and add the yoghurt ‘topping’

5.Upon serving, cut into 4/6 servings*. If serving warm the next day – reheat a slice in the microwave for ~1 minute (yes the yoghurt layer actually tastes great slightly heated also, or you can add this the next day, after heating if you would prefer), or serve as is/cold.

*individual portion sizes will vary. If opting for the no protein powder option, serve with an additional heaped tbsp of yoghurt (per serve/slice), to ensure a similar protein serve too option A.

Don’t forget to tag me in your recreations I LOVE to see them!

The post Incredible Carrot Cake Baked Oat RECIPE first appeared on Recipes of-With.