breakfast

Preheat oven to 350 F. Spray a loaf pan with non-stick cooking spray.

In a large bowl, sift together the cake flour, baking soda, baking powder, salt, Xanthan gum and pumpkin spice. Set aside.

 

TIP!

1. If you don’t have pumpkin spice mix together 1 tsp of cinnamon, ¼ tsp nutmeg, ¼ tsp ginger and 1/8 tsp clove. Adjust to taste.

 

1. Flaxseed eggs: In a small bowl mix the flaxseed and the lukewarm water. Set aside until it thickens, about 5 minutes

 

1. Pumpkin puree: Preheat the oven to 350 F. Cook the entire pumpkin for about 1/2 hour. Remove from oven and allow to cool. This will make it easier to empty and peel. Once cleaned and peeled, cut into pieces and put in a pot. Add water to the level of the pieces but do not cover them. Cook over low heat until the pumpkin pieces are very tender. Allow to cool and put in a food processor. Mix until smooth. Keep well frozen.

 

In a large bowl, using an electric mixer, cream together the vegan butter or margarine and sugar or maple syrup until creamy. Add the flaxseed eggs, beating well. Add the pumpkin puree and applesauce, making sure they are mixed in well. Add the vanilla.

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Add the flour mixture slowly, beating well and making sure the flour disappears into the batter. Using a rubber spatula, fold in the pumpkin seeds.

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Pour the batter into the pan. Bake for 50 minutes or until a toothpick/fork inserted into the loaf comes out clean.

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Remove from the oven when done and let cool for at least 15 min before removing from pan. Serve warm or at room temperature.

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Enjoy! 

Soak the oats in coconut milk for about one hour.

Preheat the oven to 400 degrees.

Grease muffin pan or use paper.

 

 If you are using fresh pineapple like I did, put about ½ cup of pineapple pieces in a small blender, and mix until it’s like applesauce.

Combine the oat mixture with the crushed pineapple, maple syrup and mashed banana, and mix until combined.

In a separate bowl measure and whisk the dry ingredients together.

Add wet ingredients to dry and mix until just combined. Add 2 Tbsp unsweetened shredded coconut if you decide to use it, I didn’t.

Do not over mix the batter or the muffins will be tough. Using a spoon or a ¼ cup put mixture into muffin pan.

Cut the pineapple into thin triangles and put a slice on each muffin

Bake for 20-25 minutes or until a toothpick/fork inserted into the muffin comes out clean.

 

Remove from pan, cool and enjoy.

Give 12 small muffins

 

TIPS

 

These can be frozen and reheated in the microwave for a quick breakfast or dessert

Soak the oats in soy milk for about one hour. 
Preheat the oven to 400 degrees. 
Grease muffin pan or use paper. 
Combine the oat mixture with the applesauce, maple syrup and flax eggs, and mix until combined. 
In a separate bowl measure and whisk the dry ingredients together. 
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. 
Do not over mix the batter or the muffins will be tough. Using a spoon or a ¼ cup put mixture into muffin pan. 
Cut the apple into

 

thin slices and put a slice on each muffin
Bake for 20-25 minutes or until a toothpick/fork inserted into the muffin comes out clean. 
Remove from pan, cool and enjoy. 
Give 12 muffins

 

TIPS

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Flaxseed eggs: In a small bowl mix the flaxseed and the lukewarm water. Set aside until it thickens, about 5 minutes

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By using different nuts and flours the taste and nutritional value will differ.

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These can be frozen and reheated in the microwave for a quick breakfast or dessert

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I like using soy milk for muffins as they add more protein than other nut milk

Cut the cantaloupe in half and remove the pits with a spoon. Add the yogurt, strawberries and raspberries in the cavity.  Sprinkle with almonds.

You can serve with a toast, a croissant or bread.

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Preheat oven to 350 F. Spray a loaf pan with non-stick cooking spray.

In a large bowl, sift together the cake flour, baking soda, baking powder, salt (and the Xanthan gum for the gluten-free option). Set aside.

 

TIP!

If you don’t have oat flour put some oat flakes in a blender and reduce it into powder.

 

Flaxseed eggs: In a small bowl mix the flaxseed and the lukewarm water. Set aside until it thickens, about 5 minutes

 

In a large bowl, using an electric mixer, cream together the unsalted butter (vegan butter or margarine) and sugar or maple sugar for the vegan option until creamy. Add the regular eggs (or the flaxseed ones) one at a time, beating well after each one. Add the bananas and applesauce, making sure they are mixed in well. Add the vanilla.

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Add the flour mixture slowly, beating well and making sure the flour disappears into the batter. Using a rubber spatula, fold in the optional ingredients of your choice.

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Pour the batter into the pan. Bake for 50 minutes or until a toothpick/fork inserted into the loaf comes out clean.

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Remove from the oven when done and let cool for at least 15 min before removing from pan. Serve warm or at room temperature.

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Enjoy! 

Mix all the ingredients together and let sit for 20 minutes for the chia seeds to swell. This breakfast can be prepared ahead of time. It makes a great snack as well and is full of vitamins and proteins (6.5 g).

 

Enjoy!

Mash the banana and add the egg, vanilla and cinnamon to taste.  Whip until all ingredients are well mixed.

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In a pan, use oil spray, add ingredients and cook over medium heat.

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Dress with maple syrup, coconut or whatever you like and enjoy.

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*Cinnamon has known anti-inflammatory properties and is also good for digestion