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)
- Chop the apples into bite size pieces. Use a splash of water to make sure they are wet.
- Toss in the seed flour.
- Place in a baking pan and coat with cinnamon and chopped almonds.
- Bake at 180C for about 20-25 minutes, mixing once after about 15 minutes.
- 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!
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
½ cup peanut butter
1 cup coconut cream
2-3 TBSP maple syrup or raw honey
½ TSP vanilla
Dash sea salt
- Preheat oven at 350F.
- Combine flour, salt, baking powder and baking soda.
- Add remaining ingredients and stir until well incorporated.
- Spoon into a greased muffin tin and bake for 16-20 minutes.
- While baking prepare frosting and refrigerate.
- When muffins are ready, pull from oven and cool.
- 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.
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)
Nutmilk or raw milk
- Soak oats overnight in 2 cups water and a dash of salt.
- In the morning bring oats and 2 remaining cups water to a boil. Reduce to simmer.
- Add berries, coconut cream, maple syrup, stevia, and vanilla.
- Simmer 10 minutes, stirring often.
- 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.