Fruit salad breakfast muffins
“These are really good for on the go, when you go to work, or as a post-workout snack. The fruity aromas provide this sweetness and the oats will keep you full for hours. “
Served 10
Time 40
- 1 tbsp coconut oil, melted
- 1 apple, grated
- 2 bananas, chopped
- 10 Medjool dates, pitted and chopped
- 1⁄3 cup maple syrup or honey 2 cups gluten-free oat flour 1 1/2 cups almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon Baking powder
- 1⁄2 teaspoon baking powder
- pinch of salt
- 1⁄2 cup of water
Preheat the oven to 180 ° C and grease 10 holes in a muffin tin with coconut oil.
In a medium bowl, mix the apple, bananas, dates, and maple syrup or honey and mix thoroughly.
Put oat flour, almond flour, cinnamon, baking soda, baking powder and salt in a bowl and mix together.
Add the wet ingredients to the dry ones, slowly add the water and mix until everything is combined. Pour the mixture into the muffin tin and bake for 25 minutes until golden brown.
Hot Tip: You can substitute for whatever fruit you have on hand – pears instead of apples, berries instead of dates, etc.
Kelsi Boocock
Coconut cake
“This is my take on a traditional Javanese sweet snack. I first had these cakes in Bali when I was 12 and have been addicted to them ever since! This recipe is even easier than a pancake and also gluten and nut free.”
Minutes 40
For 2
- 1 1/2 cups rice flour
- 1 1/2 cups desiccated coconut
- 2 tbsp coconut sugar
- 1/4 teaspoon baking powder
- 400 ml can of coconut milk
- pinch of salt
- 1 tbsp coconut oil
- Serving: fresh fruit, maple syrup, coconut yogurt
In a medium bowl, mix the rice flour, coconut, coconut sugar, baking powder, coconut milk, and salt. The mixture should be pretty thick and sticky.
Put coconut oil in a pan over medium heat. Spoon the mixture into the pan to make small pancakes. Use a round cookie cutter in the pan to create perfect circles by adding about 1 heaping tablespoon of the mixture.
Cook for about 2 minutes on each side. Serve with fresh fruit, maple syrup and coconut yogurt.
Kelsi Boocock
Kumara pancake pile
“These pancakes have a crispy, caramelized outside and a creamy-sweet inside. They also contain sneaky vegetables that make them the perfect start to the day.“
For 4 people (makes 10-12 pancakes)
protocol 30th
- 1 small kumara (sweet potato), approx. 150g, peeled and roughly chopped
- 1 tbsp flaxseed
- 1 tbsp apple cider vinegar
- 11⁄2 cups of vegetable milk
- 1 cup whole wheat flour (buckwheat flour for GF option)
- 1 teaspoon Baking powder
- 1⁄2 teaspoon baking powder
Pre-cook kumara (sweet potato) either by steaming or boiling.
In a medium-sized bowl, add the flax flour and apple cider vinegar to the milk and let it rest for 5 minutes until it curdles.
Once the kumara is soft, place in a bowl and mash until blended. Add the milk mixture along with the whole wheat flour, baking powder and baking soda and mix together.
Heat a pan over medium-high heat and add about 2-3 tablespoons of the pancake mixture and cook until bubbles form, then turn over. Once the pancakes are done, put them in the oven to keep them warm.
Top with rich chocolate sauce and fresh berries.
