In my last blog I mentioned the challenge I had been set by ‘The Father From Scratch’ to create a healthy no carb breakfast option for him.

Now breakfast is my favourite meal of the day and when I look back I am quite shocked at how little I talk about it ( not in general life, more because I write a blog about food). For me the different combinations breakfast can offer are wonderful and I could quite happily have a day eating breakfast, brunch and brinner. The diversity of breakfast is one of its greatest delights so I can understand the frustration of only being able to eat a few different foods.

However after a little research I found out that no carbs doesn’t really restrict your options at all you just have to work a little harder to create that diversity. I was inspired by this piece of goop, which led me to Elena’s Pantry an absolutely gold mine for alternative diet recipes. There were so many inspiring ideas there that I wanted to make them all.

Unfortunately I didn’t have quite the same ingredient options as the ones Elena suggested so I went off piste and tried to create something that resembled the Breakfast Bars and Bread Recipe with what I had.

So here is what I rustled up inspired by these wonderful recipes.

Breakfast Bars 

Ingredients

5 oz Ground Almonds

¼ tsp Salt

¼ Bicarbonate Soda

60 ml Canola Oil

5 tbsp Honey

1 tsp Vanilla Extract

75g Shredded Coconut

75g Raisins

50g Pumpkin Seeds

50g Sunflower seeds

50g Almonds Flakes

Method

1. Turn your oven on to 180c
2. Combine the ground almonds, salt, and bicarbonate soda in a bowl
3. In another bowl combine the oil, honey and vanilla extract
4. Then add the dry ingredients to the wet and combine
5. Next add in your coconut, raisins, pumpkin seeds, sunflower seeds and almond flakes and combine
6. Line a 8′ inch Baking tin and place your dough in, pressing down so its nice and even (I used a round tin here and I would say mine where slightly to thick so if you have a square 8inch that would work better)
7. Bake in the oven for 15-20 mins until slightly golden on top
8. Remove and leave to cool, then cut into slices and get that hunger locked up till lunch!

I have to say these bars were delicious and make a great snack as well. I had one to sort out my post gym hunger pangs and I can unequivocally say that it definitely did the job!

No Carb Bread 

Ingredients

6 oz Ground Almonds

2 tbsp Ground Coconut

2 oz Flaxseed Meal

¼ tsp Salt

1 ½ tsp Bicarbonate Soda

5 eggs

60ml Olive Oil

1 tbsp Honey

1 tbsp White Wine Vinegar

Method

1. Preheat oven to 180c
2. Place almonds, coconut, flaxseed, salt and bicarbonate of soda in a food processor
3. Mix the ingredients
4. Then add in eggs, honey, oil and vinegar and pulse into the dry ingredients ( you could do this without a food processor- if you do whisk the eggs first)
5. Once you have everything mixed together into a batter, line a small loaf tin and pour in (this bread doesn’t rise like normal bread so the smaller the loaf tin the higher your loaf will be)
6. Bake for 30 mins
7. Remove from the oven and leave to cool

This was a bit more hit and miss for me, it had a good texture and crust, but I don’t think I would eat it by itself flavour wise. I also experimented with toasting it and eating with some jam which was an improved experience. ( just so you know though this doesn’t toast in the same way other breads toast it was more like a crumpet or cake)

So there you go, two healthy breakfast options that don’t have wheat or gluten in. They were both so simple to make that I would definitely say they are worth a try. After all now your breakfast can have even more diversity!