Soaked Oat Breakfast Muffins

Dairy Free, Refined Sugar Free, Gluten Free option (depending on what ingredients you use), Nut free

I accidentally came up with this recipe whilst making pancakes for breakfast for the kids one morning.

My little man used to love pancakes and then one day he decided he just doesn’t like them anymore. Say what! I mean he used to love them. I was gutted. I loved having pancakes as a breakfast or snack option.

So I was determined to get him back onto pancakes. I tried him with an oat porridge pancake instead, whilst he loved the taste, he was still not a fan. So I figured it was a texture thing. That’s when the idea came up to make the pancake as a muffin with a few variations.

This is what I came up with which he loved! To me it has a really scone type texture and taste.

Ingredients:

• 1 cup of Gluten Free oats soaked overnight

• 1 cup of flour of your choice. I use my Gluten Free flour mix

• 1 egg

• 1 tsp of baking powder (aluminum free)

• 3-4 tablespoons of maple syrup or sweetener to taste

• 1 tbs of vanilla extract, we like vanilla, can use less

• ½ - 1 cup of milk of choice (I use coconut milk)

Variation:

 -  Could use 2 eggs and remove the baking powder. 1 egg just works better for my little man

 - You could try adding things like shredded coconut, spices such as cinnamon, cardamon and other dried fruits, but he preferred it the way I made it the first time, so that is what I perfected.

Method:

• Soak oats overnight & rinse well in the morning. Add some lemon juice or a dollop of yoghurt in the water overnight

• Add remaining ingredients and mix well. Add milk slowly until you have a nice batter texture

• Spoon into muffin cups

• Bake in a pre-heated oven for 30 minutes or until golden brown

Serve with lashings of butter is our preferred choice, but you can add your favourite jam spread too with some quality fresh cream

I usually get 9-10 muffins a batch

These freeze beautifully.

Enjoy xx

Citrus & Berry Breakfast Pudding

Gluten Free, Grain Free, Refined Sugar Free, Nut Free, Dairy Free

Confession - I'm quite a creature of habit with food. I could easily eat the same thing for a LONG period of time and not be phased by it. One day whilst sitting down to my "usual" breakfast, one of the kids said "Mum you have the same thing for breakfast everyday" That'swhen I thought about when was the last time I had something different, I could not remember!

So I figured it was time to come up with a few different options. That's when this little baby was created.

For me, breakfast needs to follow this formula:

• Sufficient Fat

• Sufficient protein

• Grain free

• Sustaining for at least 4- 5 hours

• Take less than 5 min to prep

I've become so in tune with what my body likes and needs and find the above formula just works!

Ingredients:

• ½ cup of coconut milk

• ¼ cup of coconut flour

• 2 eggs

• 2 tbsp of coconut oil

• 3 tbs of maple syrup or sweetener of choice. Have also used 2 dates

• Zest & juice of 1 lemon or lime, hence the citrus name

• ½ cup of frozen organic berries

• 1 tbsp of vanilla essence, can use less, but I like vanilla

Method:

• Pre-heat oven to 180degrees centigrade

• Mix all ingredients together well in a blender (except frozen berries)

• Pour batter evenly into 3-4 ramekin containers, I usually get 4

• Spread berries on top of the batter

• Bake for 30 min or until golden brown on the top

I usually have mine served with some yoghurt or a dollop of cream or home-made granola scattered on the top or with a chopped up banana....so yum.

That is breakfast sorted for 4 days!

Enjoy XX

Seeded Grain Free Citrus Berry Breakfast Slice

Gluten Free, Dairy Free, Nut Free, Grain Free, Refined Sugar Free.

This slice is so tasty & sustaining. I often have it with a dollop of yoghurt or cream on the side and sets me up for the day, although not necessary to add. It also contains all the necessary elements for good gut health, cellular health, brain health and great for stabilising blood sugar levels.

Ingredients

• 2 cups of activated seeds grounded to a fine meal, I usually do 1 cup sunflower and 1 cup pepita seeds

• 4 eggs

• ¼ cup of coconut oil melted

• 1 tablespoon of vanilla essence (I really like vanilla, so reduce it to a tsp if that seems too much for you)

• Juice & rind of either 1 lemon, lime or orange, lemon is my favourite

• 2-3 heaped tbsp of tapioca flour

• ½ cup of frozen berries of your choice

NOTE: - I've not added in any sweetener, but you could add 1/4 cup of maple syrup, honey or rapadura sugar if you find your taste buds prefer a little bit of sweetness.

Method

1. Preheat oven to 180 degrees C

2. Blend all ingredients together (except for the berries)

3. Pour batter into a greased oven proof pan

4. Sprinkle berries on the top

5. Bake for 35 min or until golden brown and skewer comes out clean

6. When cooled, slice into desired sizes and store in an air tight container in the fridge.

These also freeze really well, so store in portion sizes ready to go whenever you need it. All you have to do is warm up the slices for a few minutes in the oven.

Enjoy XX