Grain Free Vegan Blueberry Breakfast

Grain Free Vegan Blueberry Breakfast

Hi there. 

It has been a while since I wrote an official article on here. It has been quite a busy summer season with lots going on. We travelled to many places spent wonderful days in the sun, exploring and seeing close friends and family. And of course, checking out lots of new restaurants, I have to say the plant-based scene has boomed and we didn't miss out at all!

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Since being back in the bustling city; early mornings and long days are the norm so I came up with this easy to grab recipe that keeps in the fridge for several days. (A quick heat up in the toaster oven adds a nice fresh crunch too)

Its great for your gut, easy to digest, very filling and nutritious. It's free of lectins, grains, eggs, dairy or any processed sugars. It's Low carb, high in fibre and plant fats. 

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What you will need: (makes 12 Soft Cookies)

  • 1 cup Coconut flour
  • 1 cup Almond pulp (the leftovers from nut mylk) if not use ground up nuts 
  • Few drops of Stevia
  • Pinches of Nutmeg, Cinnamon, Pink Salt 
  • A handful of Fresh or Frozen Blueberries
  • 350ml Hemp, almond or Coconut Mylk
  • 2 Flax eggs
  • 1tbsp Coconut oil 
  • 1/2 tsp Baking Soda 
  • A handful of 72% or more Dark chocolate chips

This may seem like a lot of ingredients but it binds together and works so well. So it's definitely worth it. 

Method:

  • Pre-heat oven to 200
  • Wash and dry the berries and lightly coat in the coconut flour (this trick will prevent them from breaking during the cooking process) 
  • Gently mix the dry ingredients together 
  • Combine in the wet ingredients (a little trick I use is warm up the mylk slightly before mixing it in)
  • Do keep in mind that coconut flour will soak up quite a lot of liquid so do make sure the mixture is smooth and not crumbly. 
  • Add in the chocolate chips into the mixture last so it won't melt
  • Ice cream scoop onto a baking sheet and cook for 12 minutes

It's always nice to add on some activated seed butter but please avoid peanut butter due to the contents of high lectins for this recipe 

All the best and enjoy the busy and warm season with health! 

Coconutandwhat

 

 

 

 

 

 

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