I decided to shake things up for breakfast this morning. I am getting bored with cereal and oatmeal, and wanted to try something new. I was fortunate enough to stumble across this recipe when I was searching for a recipe to make dairy-free cream cheese.
This breakfast is both dairy-free and grain-free, so anyone with a dairy/gluten issue will be able to enjoy this tasty breakfast. However, there is coconut in it, so if you have a nut allergy, this recipe is not for you.
5 minute Breakfast Cup-cake
by Leanne Vogel
Prep Time: 2 minute
Cook Time: 3 minutes
http://www.healthfulpursuit.com/recipage/?recipe_id=6020086
Ingredients (1 serving):
3 tbsp unsweetened apple sauce
2 tbsp egg whites - see note
1/3 cup shredded unsweetened coconut
2 tbsp ground flax seed
1 tsp ground cinnamon
1 tbsp date sugar or palm sugar (I used blonde coconut sugar)
Instructions:
Prepare a 10oz. microwave safe cup by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepared dish and even out with fork.
Microwave option: Place in the microwave and cook for 3minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the cup. Don’t bake it too long, or you’ll have a Frisbee!
Oven option: Place in an oiled oven safe dish and bake at 350F for 15-20 minutes, or until toothpick inserted comes out clean.
Top with sunflower butter (as the author did in the pictures), nut butters, dried fruit or seeds. (I used all-natural peanut butter.)
Note: To make the recipe vegan, substitute the egg whites for additional apple sauce. (This is what I did, and the cupcake still turned out nice and fluffy.)
*This recipe comes directly from the web site.*
**Nutrition value comes from recipe made by author, it does not reflect the changes I made to the recipe.**
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