Almond Butter and Jelly Waffle'wich
Ingredients:
Serves 1
- 2 gluten free waffles
- 1 tablespoon almond butter (or peanut butter)
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh blackberries
- 1 sweet cherry, pitted
Directions:
- Toast waffles according to package instructions.
- In a food processor, lightly pulse the strawberries, blackberries, and the cherry until chunky yet spreadable. This will make your Real-Fruit Jam. (Or use 1-2 tbs jam/jelly from the grocery store. I am obsessed with St. Dalfour black raspberry spread.)
- Spread jam on one waffle and almond butter on the other, then put together for an amazing waffle sandwhich!
Berry-Butter Toast
Serves 1
- 2 slices gluten free bread
- 1 tablespoon Earth Balance Whipped buttery spread, divided
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh blackberries
- 1 sweet cherry, pitted
Directions:
- In a food processor, lightly pulse the strawberries, blackberries, and the cherry until chunky yet spreadable. This will make your Real-Fruit Jam.
- Toast your bread as desired, and immediately spread your butter on each slice.
- Top with your fresh homemade Real-Fruit Jam, spread once more so the butter and jam swirl and mix, and take a nice crunchy sweet bite. MM!
Churro Flax Cereal
I tried out this recipe and made a few very minor adjustments. Try it!
Ingredients:
Serves 6
- 1/2 cup mulled flaxseed
- 1/2 cup hulled hemp seeds
- 3 tablespoons cinnamon
- 1/2 cup pure apple juice
- 1 tablespoon coconut oil
- 3 packets stevia
Directions:
- Preheat oven to 350 degrees.
- Blend flaxseed, hemp seed, cinnamon, and stevia in a food processor. Add in the apple juice and coconut oil until combined and mixed throughout.
- Spread batter on a cookie sheet lined with parchment paper. Spread the dough so it is very thin, about 1/2 cm thick.
- Bake for 15 minutes. Lower oven to 250 and bake for additional 10 minutes.
- Remove from oven, and using a sharp knife, cut squares about 1/2 inch by 1/2 inch.
- Optional: sprinkle additional stevia and cinnamon on top.
- Place back in the oven (now turned off, but still warm) for 1 hour, until it's crispy like cereal. If it is still soft, keep in oven until it breaks easily.
- Serve with chilled unsweetened vanilla almond milk. I like to think of this as a fun healthy twist to Cinnamon Toast Crunch, but that's just me :)
These look delicious! I always love easy quick recipes.
ReplyDeleteAbsolutely love this post! Most gluten-free breakfast recipes include oats, which I can't eat. I will definitely be making the cereal. Thanks Sash!
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