PLANT-BASED BUCKWHEAT CINNAMON RAISIN BREAD ???? Breakfast just got a whole lot better!
One of my favorite things to eat with breakfast is a piece of Plant-Based Buckwheat Cinnamon Raisin Bread toasted with a slather of peanut butter. The sweet cinnamon date swirl compliments the earthy flavor of the buckwheat bread perfectly. Breakfast just got a whole lot better! This bread is vegan, gluten-free, refined sugar-free, oil-free, and whole food delicious!
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Slimming world Buckwheat Recipe
Slimming World Buckwheat Recipe
What this dietitian eats for breakfast
My breakfast box for overnight oats!
As someone who struggles to make breakfast every morning, overnight oats are one of the easiest ways for me to get in a satisfying and delicious meal! I’ve tried many overnight oats recipes, but this is one of my favorites.
Overnight oats is typically made in a mason jar, but I often found it difficult to mix the ingredients together, especially when I used my small mason jar. Once I prepared my overnight oats in my snack box, I never looked back! Not only is it portable, but it’s also easier to mix and saves me time in the morning by allowing me to store toppings in the same container but separately from the oats. *Snack container listed on my Amazon storefront*
Recipe:
- 1/2 cup oats
- 1/4 c plain Greek yogurt
- 1 tbsp chia seeds
- 3/4-1 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/2 cup almond milk (or whichever milk you prefer!)
- Cinnamon
Topping:
- Diced apples
- Chopped pecans
- Drizzle of maple syrup
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SunButter Granola // vegan, nut-free, oil-free
FULL POST:
Sponsored by SunButter!
RECIPE
1/2 cup Organic SunButter
1/2 cup maple syrup
1 tsp vanilla extract
2 1/2 cups rolled oats
1 cup coconut flakes
1/2 cup sunflower seeds
1 tsp cinnamon
1/2 tsp salt
1. Preheat the oven to 325ºF.
2. Melt together the SunButter, maple syrup, and vanilla.
3. Stir together the oats, coconut, sunflower seeds, cinnamon, and salt.
4. Pour the wet ingredients onto the dry, and mix to evenly coat.
5. Spread onto a lined baking sheet (or two, don't over crowd it or it won't crisp up right)
6. Bake for 15 minutes at 325ºF. Stir. Bake for another 10 minutes until golden.
7. Remove from the oven and cool completely (for the most/biggest clusters) before transferring to an airtight jar/container.
INGREDIENTS & PRODUCTS
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vanilla extract:
rolled oats:
coconut flakes:
sunflower seeds:
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Wild Blueberry Granola Crumble - Gluten Free
I'm always testing granola bar recipes, and I wanted to create one that had wild blueberries in it. I have been reading a lot about the health benefits of wild blueberries ever since I learned about their amazing superfood properties from Anthony William, aka The Medical Medium. I highly suggest reading up on his stuff! It's incredible!
This recipe doesn't disappoint, but when I tested it, it actually turned more into a crumble than a bar. I blame it on the moisture from the wild blueberries, as well as this interesting testing discovery:
When I use store bought almond butter, the recipe sticks together more like bars. When I use home made almond butter, the recipe doesn't come together like a bar, but rather, like a crumble.
So my happy accident has turned into our good fortune: a great, healthy, gluten free, plant based recipe for granola crumble! Use it to make parfaits, or whatever your granola-loving heart desires.
Here is what you'll need:
1 1/2 cups organic brown rice crisps
2 cups gluten free rolled oats
1 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/3 cup sesame seeds
1 tbsp coconut oil
1 cup almond butter
1/2 cup honey*
1/2 cup maple syrup*
A pinch of cinnamon
A pinch of sea salt
1 cup wild frozen blueberries
*You can interchange the honey and maple syrup depending on your tastes, and use any other liquid sweetener. You can also add a bit less if you want it to be less sweet.
1. Line a 9x13 inch baking dish with parchment paper. Set aside.
2. Mix together the rice crisps, oats, coconut, sunflower and sesame seeds. Set aside.
3. Over medium low heat, warm up coconut oil, almond butter, honey and syrup, cinnamon and sea salt until combined and warmed through.
4. Pour the sweetened mixture over the dried granola, and add the blueberries. Toss until all is combined.
5. Pour the granola crumble into the baking dish, and smooth out evenly, packing it down as hard as you can. Place in the fridge to set overnight, and voila! You have granola crumble!
Enjoy!
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Try this breakfast-inspired dessert of nubby granola shortbread
Chef Natasha Pickowicz, shares a recipe from her new cookbook “More Than Cake” for nubby granola shortbread and gives tips on how to run a bake sale.
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#Breakfast #Granola #Shortbread