Grain- Free Breakfast Cereal

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Breakfast is my absolute favorite meal and I get way too excited about throwing my feet on the floor and baking something healthy, warm and yummy for my family. Some days I have more time than others; this recipe is a great one when you are in a hurry as it can bake (and cause the house to smell soooo good) while you get ready to start your day.

3/4 to 1 cup Seed flour (I use ground sunflower, pumpkin and hemp seeds, but any sort of flour will do
5-6 large organic apples, preferably a sweet version
Small spoon of cinnamon
Raw honey to taste (optional)
Chopped almonds (optional)
Warmed coconut cream/milk (optional)

  1. Chop the apples into bite size pieces. Use a splash of water to make sure they are wet.
  2. Toss in the seed flour.
  3. Place in a baking pan and coat with cinnamon and chopped almonds.
  4. Bake at 180C for about 20-25 minutes, mixing once after about 15 minutes.
  5. Once pulled from the oven top with some warm coconut cream or milk and raw honey.

If you eat dairy this dish is really good with yogurt as well. Enjoy!

Peanut Butter and Jelly Cupcakes

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I make these as a mini cupcake and sprinkle with fresh strawberries for added color and flavor. A great dairy-free way to make a delicious, creamy frosting. Try using different nut butters and flavor extracts to create your own version.

GF Peanut Butter and Jelly Cupcakes

½ cup coconut flour
½ TSP baking powder*
½ TSP baking soda*
½ TSP salt
2 TBSP coconut oil
4 organic free-range eggs
¼ cup honey, maple syrup (or sweetener of choice)
¾ cup fruit-sweetened strawberry jam (or ripe strawberry puree)
1 TBSP vanilla

Frosting:
½ cup peanut butter
1 cup coconut cream
2-3 TBSP maple syrup or raw honey
½ TSP vanilla
Dash sea salt

  1. Preheat oven at 350F.
  2. Combine flour, salt, baking powder and baking soda.
  3. Add remaining ingredients and stir until well incorporated.
  4. Spoon into a greased muffin tin and bake for 16-20 minutes.
  5. While baking prepare frosting and refrigerate.
  6. When muffins are ready, pull from oven and cool.
  7. Once cool, top with frosting.

 

*I tend to leave out baking powder and baking soda and the results are generally the same. Sometimes I add in a spoon of chia seeds in place of baking soda/powder.  

Coconut Cream Vanilla Oatmeal with Berries

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The perfect breakfast to jumpstart your day! Packed with fiber, antioxidants and manganese, this yummy oatmeal dish supports blood sugar control and anti-aging benefits as well as bone production and skin integrity. Soaking the oats predigests its phytic acid that, if left untreated, has been shown to block mineral absorption.

4 cups water
1 cup gluten-free steel cut oats
Dash of salt
½ cup fresh or frozen berries
1/3 cup coconut cream
2-4 TBSP maple syrup
1 TSP vanilla extract
Dash of stevia (optional)

Garnish:
Sliced Almonds
Fresh blueberries
Nutmilk or raw milk

  1. Soak oats overnight in 2 cups water and a dash of salt.
  2. In the morning bring oats and 2 remaining cups water to a boil. Reduce to simmer.
  3. Add berries, coconut cream, maple syrup, stevia, and vanilla.
  4. Simmer 10 minutes, stirring often.
  5. Scoop generous portion into a bowl; add milk and garnishes.

*In a hurry or just want to take a shortcut? Pop all the ingredients (except the garnishes) in a rice cooker before you go to bed and have your porridge waiting for you when you wake in the morning.