One question we get a lot is "what do you eat for breakfast if you don't eat eggs, bacon, cream cheese, greek yogurt...." So this week I chose to do a breakfast series. It's really about redefining breakfast and thinking outside the box. Why can't rice or a sweet potato be a breakfast food? First, I'll show the various kid-approved recipes which are also great for those transitioning to a more plant-based lifestyle. Each of my kids prefer different foods (of course it can't be easy!) so I'll start with one of the baby's favorites! --------------------- Vegan & Gluten free Blueberry Coconut Muffins (Makes 24 muffins) INGREDIENTS:
Wet ingredients in one bowl: -4 flax eggs (4 Tbsp flax seed meal + 10 Tbsp water) -1 cup unsweetened almond milk + 2 tsp apple cider vinegar -1.5 cup unsweetened applesauce -1 tsp vanilla extract (optional) -1/4 cup coconut oil, melted -2/3 cup maple syrup or agave nectar (can sub honey if not vegan)
Dry ingredients in another bowl: -1 TB baking soda -1 tsp sea salt -1 cup gluten-free rolled oats -1 cup almond meal -2/3 cup unsweetened shredded coconut -1.5 cup coconut flour
Set aside:
-2 cups frozen blueberries
DIRECTIONS:
1. Combine wet and dry, then add.
2. Add blueberries and gently mix. 3. Bake at 375° for 20-24 minutes.
4. Let them cool completely or they will CRUMBLE. Can store at room temp or freeze.
