DAY 3: Three Sugar-Free Breakfast Recipes

Blueberry Coconut Flour Pancakes

Makes 2 servings

Ingredients:

½ cup almond milk, unsweetened

¼ cup coconut flour, sifted

2 eggs, lightly beaten

2 tbsp almond butter, natural unsweetened

½ tsp baking soda

¼ tsp vanilla extract

½ cup blueberries

coconut oil for cooking the pancakes

Instructions:

1. In a small bowl combine milk, flour, eggs, nut butter, baking soda, and vanilla. Whisk until blended. Stir in the blueberries. Let stand for 10 minutes.

2. Heat 1 tsp oil in a large skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. Pour batter in ½ cup dollops onto skillet.

3. Cook 2 minutes until bubbles form on top and the bottom is golden brown. Flip and cook two more minutes or until bottom is golden brown.

Gluten Free Flax Focaccia Bread

Makes 8 servings

Ingredients:

1.5 cups freshly ground flaxseed

1 Tbsp baking powder

¼ cup olive oil

5 large eggs

½ tsp garlic powder

½ tsp paprika

½ to 1 tsp of dried rosemary

1 tsp sea salt

½ cup water

Instructions:

1. Preheat oven to 350° F and line a 13x9 baking pan with parchment paper.

2. Combine flaxseed, baking powder, spices and sea salt in a bowl. Stir to combine well.

3. Add the eggs, water, and oil to a medium-sized bowl and whisk thoroughly until foamy

4. Transfer egg mixture and combine with flax mixture and stir until well combined.

5. Allow mixture to sit for 3-5 minutes.

6. Transfer the mixture into baking pan and evenly smooth out the batter.

7. Bake for 20 minutes, until the top, begins to turn a golden colour.

8. Once removed from oven allow to cool before removing parchment paper

9. Slice up the bread into 8-12 slices depending on your desired thickness.
   

*Top with your favourite unsweetened nut butter, sliced avocado or hummus for a sugar-free breakfast.

Lemon Vanilla Chia Pudding

Ingredients:

1.5 cups unsweetened almond milk

1/3 cup whole chia seeds

2 tsp vanilla extract or a better option is the seeds of 1 vanilla bean.

1 Tbsp pure maple syrup

2 tsp freshly squeezed lemon juice

zest of half a lemon

Instructions:

1. Combine all ingredients in a medium-sized bowl.

2. Whisk thoroughly until all ingredients are well combined.

3. Place the bowl in the fridge covered in plastic wrap or foil and allow to set for a minimum of 4 hours but up to 12 hours (overnight) is preferred.