This is a great treat to make for a breakfast, have for a snack, or serve as a dessert. Tastes great with a plain almond or coconut yogurt and you could add a fruit sauce on top! Baked Apple Strawberry Crumble Approx. 9 servings You…
Makes approx. 9 cupcakes
You will need:
¼ cup Roasted Beets
1 ½ cup Almond Milk
2 Tbsp Grapeseed Oil
½ cup Coconut Sugar
¼ cup Maple Syrup
½ cup Sorghum Flour
½ cup White Rice Flour
¼ cup Light Buckwheat Flour
1 Tbsp Baking Powder
3 Tbsp Cocoa Powder
½ Tsp Baking Soda
¼ Tsp Pink Himalayan Salt
If you haven’t already, cube beets and roast in a glass pan with a little water and oil until tender enough to stick a fork in them.
Take roasted beets and add them to a blender or food processor with the almond milk, grapeseed oil, coconut sugar, maple syrup, and blend until smooth.
In a large mixing bowl add the sorghum flour, white rice flour, buckwheat flour, baking powder, cocoa powder, baking soda, and salt. Mix all ingredients together, then pour in blended mix and stir until fully combined into batter.
Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin and fill each cup half way with batter. Bake for approximately 30 mins or until a tooth pick comes out clean.
-You can take the berry sauce from my pancake recipe and use it as filling in the cupcakes by adding ¼ batter, then a spoon of berry sauce and then filling with batter to the half way point.
-You can top with berry sauce, drizzled chocolate, or chocolate icing (as seen in the pictures).
- Juice of 1 orange (freshly squeezed)
- 1/2 cup of coconut water
- 4 chunks of pineapple
- 1/2 banana
- 1/2 cup spinach
- 1/2 cup raw or cooked broccoli
- 1 celery stalk
- 1/4 tsp spirulina
Treat yourself this weekend and make some WAFFLES! Who doesn’t like waffles?! What is better then regular waffles? PUMPKIN ones!!!! So take your favourite fall food and mix it with your favourite breakfast food using the recipe below!
Makes 2 full waffles (8 quarters)
You will need:
- 1 1/3 cup Almond milk
- 1 tsp Apple cider vinegar
- ¼ cup Pumpkin puree
- 1 tbsp Ground flax
- 1/3 cup Light buckwheat flour
- ½ cup Brown rice flour
- 1 tsp Baking powder
- ½ tsp Cinnamon
Let your waffle iron pre heat. While you wait mix the almond milk and apple cider vinegar together and let sit for a couple of minutes. Then add the pumpkin puree and ground flax to the almond milk mixture and whisk together.
To the liquid mixture add all the dry ingredients (buckwheat flour, brown rice flour, baking powder, and cinnamon) and whisk until fully mixed and there are no lumps.
Grease the waffle iron with coconut oil and pour half of the batter into the first batch, and the other half into the second batch. Waffle iron will let you know when they are cooked. Serve immediately and top with maple syrup.