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.
5 oz Ground Almonds
¼ tsp Salt
¼ Bicarbonate Soda
60 ml Canola Oil
5 tbsp Honey
1 tsp Vanilla Extract
75g Shredded Coconut
50g Pumpkin Seeds
50g Sunflower seeds
50g Almonds Flakes
- Turn your oven on to 180c
- Combine the ground almonds, salt, and bicarbonate soda in a bowl
- In another bowl combine the oil, honey and vanilla extract
- Then add the dry ingredients to the wet and combine
- Next add in your coconut, raisins, pumpkin seeds, sunflower seeds and almond flakes and combine
- 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)
- Bake in the oven for 15-20 mins until slightly golden on top
- 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!
6 oz Ground Almonds
2 tbsp Ground Coconut
2 oz Flaxseed Meal
¼ tsp Salt
1 ½ tsp Bicarbonate Soda
60ml Olive Oil
1 tbsp Honey
1 tbsp White Wine Vinegar
- Preheat oven to 180c
- Place almonds, coconut, flaxseed, salt and bicarbonate of soda in a food processor
- Mix the ingredients
- 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)
- 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)
- Bake for 30 mins
- 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!