½ cup quinoa
¼ teaspoon cinnamon
1½ cup almond milk (or other milk/milk alternative)
½ cup water
2 tablespoons honey
1 teaspoon vanilla extract
pinch of sea salt
Heat a saucepan over medium heat. Add quinoa, season with cinnamon and cook until toasted, stirring frequently, about 3 minutes.
Add almond milk, water, vanilla, honey and sea salt. Bring to a boil, then reduce heat and cook until porridge is thick and grains are tender, about 25 minutes.
Add more water if needed. Stir occasionally, especially at the end, to prevent burning.
Paleo cinnamon toast crunch
Prep Time: 55 minutes
Cook Time: 5 minutes
Total Time: 1 hour
1 Cup Almond Flour 105g
1/4 Cup Coconut Flour 25g
3/4 Cup + 2 tsp Coconut sugar divided
1/4 tsp Salt
1 1/2 Tbsp Cinnamon
1 Large egg white
2 Tbsp Coconut oil melted
Preheat your oven to 450 degrees and line twobaking sheets with parchment paper. Set aside.
In a large bowl, stir together the almond flour, coconut flour, 3/4 cup Coconut sugar, salt and cinnamon until well mixed.
Add in the egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.
Place half the dough between two large pieces of parchment paper and roll out until VERY thin, about 1/16 inch thick.
Cut the dough into 3/4 inch squares and gently transfer to the prepared sheets. * Repeat with remaining dough **
Sprinkle the remaining 2 tsp of Coconut sugar over the squares and bake until they just turn golden brown, about 3-4 minutes. They burn very quickly so watch them closely in that last minute. Mine were perfect at 3.5 minutes. They will not be crunchy when they come out of the oven.
Let the squares cool on the pan completely and then DEVOUR.
* It's a little tedious to transfer every square to the paper, so I gently slide my knife under about 3 squares at a time, and then flipped them onto the pan and separated them a little bit.
** You could probably do all the dough at once, I just find it more manageable in 2 smaller chunks.
Cereal is best stored in an air tight container in the refrigerator to maintain optimal crunchiness! Original post here.
Breakfast Egg Muffins
1 TBS olive oil
1 large sweet onion, finely chopped
1 green bell pepper, chopped (or substitute chopped fresh spinach)
1 red bell pepper, chopped*
12 large eggs, whisked
1/2 tsp black pepper
1/4 tsp sea salt
Preheat oven to 350 degrees. Saute onions in olive oil over medium-high heat for 2-3 minutes. Add peppers (or other veggie substitute), and continue cooking for another 2-3 minutes.
While peppers are cooking, whisk the eggs in a large bowl.
Once onions/peppers are cooked, remove from heat and let them cool for a few minutes. Dump them into the egg mixture, and stir well, sprinking in the salt and pepper.
Coat a large muffin pan with oil. Using a 1/4 C measuring cup, fill each muffin cup.
Place in oven for 10-15 minutes. Remove them once the tops get high, fluffy, and golden brown.
*You can use other ingredients to substitute the veggies - tomatoes, olives, feta, etc!