It’s week five of A Gluten-Free Holiday and we’re all about breakfast and brunch! Head over to Diet, Dessert, and Dogs for Ricki’s delicious recipe for Oatmeal Poppyseed Scones and the chance to win some incredible cookbooks. (Details below!)
I’ll be honest. Breakfast and brunch recipes are not my strong points. I eat some variation of the same thing for breakfast pretty much every day of the year, even throughout the holidays, and I’m perfectly happy that way. I feel the best when I start my day with exercise and a nutritious—albeit predictable—morning meal. Usually I eat something like eggs with kale or a piece of fruit, stir-fried chicken or fish with veggies, or occasionally just a big salad.
Since I began eating fewer carbs earlier this fall, I’ve found myself craving protein and vegetables at the start of the day. I used to gag at the thought of eating meat or collards right away in the morning (I was a smoothie-guzzler all the way!), but over time my body has adapted to the new way of eating and now I wake up eager to eat my greens!
Lately, though, I’ve wanted to switch my morning meals up a bit and incorporate alternate sources of protein than meat and eggs alone. Nuts and seeds not only offer a good source of plant-based protein, but they also pack heart-healthy fats and fiber—meaning they help you feel fuller and more satisfied longer.
I whipped up these breakfast treats a few days ago and found them to be just the thing to help change up my breakfast routine. Even though they’re small, they are surprisingly satisfying. I ate one with a big plate of sauteed vegetables and didn’t get hungry for three or four hours. I’ve kept them close-by to nibble on in the afternoon as a snack, too. Naturally sweetened with fruit and just a hint of maple syrup, they won’t spike your blood sugar or send your mood on a roller coaster.
This Week’s Giveaways
Head on over to Ricki’s for the giveaway of these fantastic cookbooks: Gluten-Free & Vegan Holidays by Jennifer Katzinger and Sweet Freedom by Ricki Heller herself!
The winner of last week’s giveaway of The Pure Kitchen is Julie. Congrats!
Heads up: next week is the sixth and final week of A Gluten-Free Holiday at She Let Them Eat Cake. Come hungry. It’s Gluten-Free Holiday Desserts week! Be prepared to link up your favorite recipes or just browse what is sure to be an incredible array of healthy gluten-free sweets and treats.
Fruit & Nut Breakfast Treats
½ cup raw walnuts, chopped
½ cup raw pecans, chopped
½ cup raw sunflower seeds
½ cup raisins
2 tablespoons coconut flour
2 teaspoons ground cinnamon
¼ teaspoon sea salt
1 medium very ripe banana, mashed well
2 tablespoons unsweetened applesauce
2 tablespoons ground flaxseed
1 tablespoon grapeseed oil or melted coconut oil
1 tablespoon dark maple syrup
Preheat the oven to 350°F. Line 12 cups of a standard muffin pan with paper liners.
In a large mixing bowl, combine the walnuts, pecans, sunflower seeds, raisins, coconut flour, cinnamon, and salt. In a separate bowl, whisk the mashed banana, applesauce, flaxseed, oil, and maple syrup. Stir the wet ingredients into the nut mixture to combine thoroughly.
Divide the mixture evenly among the lined muffin cups. Using your fingers, press the mixture firmly into the bottom of each cup. Bake for 20 minutes or until lightly browned and just firm to the touch. Cool completely. Remove paper liners and serve. (Store in an airtight container in the refrigerator.)