AIP Breakfast Bars- low FODMAP, low carb with SIBO SCD, vegan and nut options

These AIP breakfast bars are Paleo, low FODMAP, low carb and can be adapted to be SIBO SCD and vegan compliant. They are similar to a Kellogs Nutrigrain bar except without the grains and refined sugar.

If you didnt want raisins/ sultanas and blueberries you can add other fillings in place of them them such as fresh cherries (not low FODMAP) or strawberries, figs, seeds, dried pineapple and banana or even chocolate chunks if you can tolerate cacao. I have made them with sundried banana and chocolate chunks before and they were just as delicious.

Variations

For a vegan option you can use agar-agar (1 tbsp will be enough) in place of the gelatine or guar gum (1 tbsp). Follow the same steps as you would the gelatine – whisking it with water before adding into the mixture.

Nut Option

If you tolerate nuts then you can use nut flours and or seed flour / butters. You can swap for the exact same amounts. If you use sunflower seeds, omit the baking soda otherwise the mixture will turn green! (Its not harmful, its just an alkali reaction between the soda and the sunflower seeds). I mostly make my bars using almond flour and hazelnut butter as I have successfully reintroduced these into my diet.

SIBO SCD

For SIBO SCD you will need to omit the bicarbonate of soda (baking soda) as its classed as “illegal” (in other words it’s on the “no” list!). It won’t made a huge difference to the bars as they don’t rise much during cooking.

Low Carb

If you wanted to reduce the carb count even further you can omit the honey entirely or you can use powdered erythritol or stevia instead. I would use the 30g of erythritol (based on my experience of using erythritol) but if you have a sweet tooth you may want to add a little bit extra.

Although I have called them breakfast bars they can be eaten as a snack or even a dessert. I like to heat mine up (in the microwave for 15 seconds) and serve with paleo ice cream. My favourite dairy free ice cream recipe is by Kelly from The Spunky Coconut. Its called Swiss Almond Dairy Free Ice Cream, but it can be made without the nuts/ nut milk. To make it, I use all coconut milk. Paired with a hot breakfast bar it makes quite a treat!!!

AIP Breakfast Bars

Servings 15 bars

Nutritional Information (per bar)

Total Carbs 10.6g
Fiber 2.4g
Net carbs 8.2g
Protein 2.8g
Fat 6.6g
Calories 104 Kcals

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AIP Breakfast Bars
These AIP breakfast bars are so versatile, you can make them with a range of fresh and dried fruit. Try swapping the raisins and sultanas for dried pineapple and banana for a tasty tropical twist!
Course Breakfast, Sweets
Cuisine English
Prep Time 10
Cook Time 26
Servings
Ingredients
Course Breakfast, Sweets
Cuisine English
Prep Time 10
Cook Time 26
Servings
Ingredients
Instructions
  1. Preheat the oven to 160'c and line a baking tray with greaseproof paper. Use a little coconut oil to grease the paper as it helps the mixture from sticking to the paper once it cools!.
  2. In a bowl combine the tigernut flour, desiccated coconut, vanilla, salt, baking soda, saltanas, raisins, lemon juice, honey, coconut milk and nut butter. Stir thoroughly until everything has incorporated.
  3. Chop the dates into small pieces and add to the mixture, then stir once more to combine.
  4. In a jug add the gelatine (agar-agar or guar gum) then add the hot water, cold water and whisk immediately until its becomes white and frothy.
  5. Pour the gelatine mixture into the bowl with the tigernut flour mix and give everything one final stir, making sure everything has combined.
  6. Scoop the mixture into the baking dish and using your fingers or a spatula, press the mix into the tray.
  7. Take the blueberries and press one by one into the top of the mixture, dotting them about. Try not to press them into the edges of the mixture as they can go soggy making a mess when cutting the bars up.
  8. Place into the oven and allow to cook for 26 minutes or until the top has turned a golden brown in colour.
  9. Remove from the oven and turn out onto a cooling rack and remove the greaseproof paper carefully - leave to cool for 20 minutes.
  10. Once cooled cut into bars or squares and allow to cool fully before placing in a container in the fridge. Use greaseproof paper or foil to separate layers so the bars don't stick to one another.
  11. Serving Suggestion : Eat whilst warm (or reheat in the microwave for 15 seconds) and serve with Paleo Ice Cream!
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AIP Diet Breakfast Sausages – Ketogenic & Low FODMAP

These AIP diet breakfast sausages are easy to make, suitable for home freezing and compliant with the Autoimmune Protocol (AIP), a low carb diet (ketogenic) and a low FODMAP diet.

The mixture of herbs adds a subtle flavour and the maple syrup gives a slight sweetness in taste. You can adjust the amount of herbs to suit your taste buds. I use stevia (which isn’t AIP) to sweeten the sausages because I can’t have maple syrup, so I have estimated the amount of maple syrup to use.

You can make these sausages with beef, chicken, turkey or lamb mince but they work best with pork as oregano and sage compliment the pork.

Breakfast Sausages

Servings: 6 (Makes 12 individual Patties)

Nutritional Information (per serving)

Total Carbs 0.6 grams

Fiber 0.2 grams

Net carbs 0.4grams

Protein 17.7 grams

Fat 3.4 grams

Calories 103 Kcals

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AIP Breakfast Sausages - Ketogenic & Low FODMAP
These breakfast sausages are slightly sweet with a subtle taste of herbs. Perfect for adding some flavour to breakfast time or team it with some mashed sweet potato and gravy for a paleo take on bangers and mash.
Course Breakfast
Cuisine English
Prep Time 10
Cook Time 10
Servings
Sausages
Ingredients
Course Breakfast
Cuisine English
Prep Time 10
Cook Time 10
Servings
Sausages
Ingredients
Instructions
Prepare the Sausages
  1. In a bowl combine all of the herbs/ spices and mix thoroughly.
  2. Add in the chopped leek tops and the mince and mix together using your hands until all of the ingredients have combined.
  3. You can use your hands to mould the mixture into sausages or you can press the mixture into a cookie cutter, removing the cutter once you have enough meat for a patty.
  4. When you have used up all of the mixture you can either freeze the sausages or you can cook them.
  5. For freezing, place the sausages on to a plate or board covered with a piece of greaseproof paper. Allow room between each one. Place in the freezer and when solid, remove from the paper and store in an air lock container or a freezer bag.
Cooking the Sausages
  1. Over a low heat add 1 tbsp of oil.
  2. Add in the sausages, up to 4 at a time. You don’t want to overcrowd the pan.
  3. Allow to cook for 2-3 minutes before flipping over.
  4. Once both sides have browned, cover the pan and allow to cook thoroughly before serving.

Crunchy Peanut Butter Protein Bars

 

peanut butter protein bars (17)

Ok, so I have to start by pointing out that yes this recipe contains peanut butter and peanuts are not paleo. Doh! The only reason I used peanut butter for this recipe was because the bars were for Mr Noodlechips and he’s not 100% Paleo. But the good thing is, you don’t have to use peanut butter you can use any kind of nut butter, however ideally you want to use the crunchy kind as it will give a nice crunchy texture. If you wanted to take it one step further and make these bars nut free then you can use tahini and seeds in place of the nut butter and nuts. Secondly this recipe uses tigernut flour which can sometimes be difficult to get hold of but its super easy to make your own; What’s more (see below), homemade is waaaaay less in carbs and no waste as you can make milk with the nuts at the same time – whoop!

If you want to make these bars with homemade tigernut flour you will need to check out Martina’s post here on tigernut milk as the left over pulp is dried out then blended to make flour. Alternatively you can use ready made tigernut flour (but it’ll be much higher in carbs) or failing that use almond flour or any other kind of nut flour – this recipe really is that versatile.

Also I should point out that tigernuts (also know as ‘Chuffa nuts’) are NOT actually nuts. Nope they are actually a vegetable, a tuber (like a potato) so they are a good thing to have on hand for nut free paleo baking. They are grain free, gluten free and dairy free, are naturally high in resistant starch and are pre-biotic. If that’s not enough to convince you then I should add that they are anti- inflammatory are high in vitamin E (so good for the skin) and gut friendly (yay!). For those wanting to buy tigernuts there are two kinds – peeled and unpeeled. I used unpeeled but it really doesn’t make much difference.

Places to buy
I purchased my tigernuts from a little farm shop but they are branded as ‘Goodness Foods’so I have included the link for the company here. Other places to buy are The Tigernut Company which I would recommend as they are gluten free (their factory doesn’t handle any gluten ingredients) and they also sell tigernut milk and flour. There is also the Ludlow Nut Company but they also sell grains, cereals and nuts so it might not be the best choice for celiacs or those super sensitive to gluten.

Notes
I have tagged this recipe as ‘nut free’ as it can easily be made using seeds/ seed butter – simply swap the nut butter etc, for the same amount of tahini/ seed butter and if you cant find tigernut flour use seeds ground down into a flour. For the egg white powder, I used Bulk Powders UK but you could swap for any kind of protein powder, just make sure it doesn’t have any added sugars or nasties! I should also point out that they can be made vegan too, just sub the egg white powder for a vegan friendly protein powder like hemp or pea.

Macros
Finally I am including the macros for the bars made with peanut butter, almond butter and (nut free) tahini; All are based on making 8 bars.

Almond butter, tigernut flour and flaked almonds
Total Carbs 9.5g
Fiber 4.6g
Net Carbs 5g
Protein 15.1g
Fat 17.8g
Kcals 255

Peanut butter (chunky unsweetened), tigernut flour and flaked almonds
Total Carbs 9.4g
Fiber 3.7g
Net Carbs 5.7g
Protein 16g
Fat 18g
Kcals 246

Nut Free – Tahini, tigernut flour and sunflower seeds
Total Carbs 9.9g
Fiber 4g
Net Carbs 5.8g
Protein 18.1g
Fat 13.1g
Kcals 245

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Crunchy Peanut Butter Protein Bars
These peanut butter protein bars are so versatile they can be tweaked to suit your diet or particular food intolerance's. They are perfect for a post work out snack or as breakfast in the morning. They are moist, chewy, super filling and the nuts (seeds) give it a great texture.
Course Breakfast
Prep Time 15 Min
Passive Time 1 hour
Servings
Ingredients
Course Breakfast
Prep Time 15 Min
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. In a bowl weigh out the dry ingredients except for the flaked nuts (or seeds if nut free) e.g. The tigernut flour, coconut flour, egg white powder, cacao powder and powdered erythritol. Mix until they are all combined.
  2. In a second bowl melt the coconut oil (either in a bowl over a saucepan of hot water or in the microwave), add the peanut butter, coconut milk, liquid stevia and stir to combine.
  3. Add the bowl of mixed dry ingredients into the liquid mix then sprinkle the flaked almonds (or seeds) on top and stir to combine. This make take some elbow grease as the mixture will become stiff and dough like.
  4. Once fully combined press the mixture into a (parchment) lined baking tray or a silicon tray (I used a silicon tray).
  5. Place in the freezer for about 30 minutes or the fridge for 1 hour to harden.
  6. Once stiff, cut the block into 8 equal bars (or more if you wish - just remember the macros will be less). Transfer to a airtight container and keep in the fridge for up to 7 days - Enjoy!

Hazelnut Breakfast Bread

I’m super excited that I have bought a ‘Thermomix’ (haha, forget shoes and clothes, I know how to rock a kitchen gadget ha!) It’s been on my list of ‘Things I want’ for some time and I am still a little shocked that I now actually own one (it’s pretty much the same feeling I get when I look at my little dog each morning – shock, disbelief, then overwhelming love, and for her, it’s been 6 years! Haha). If you haven’t heard of these babies then take a look at their website (Thermomix), or if you hate having to click on links and stuff, I’ll sum it up for you. It’s a magic machine that chops, slices, grates, purees, blends, juices, COOKS, steams and weighs stuff – all in one compact thingy-majig! Awesome!

The Thermomix demonstration was awesome and produced a jar of cashew/ hazelnut butter. Once the lovely Liliana left I was wondering what on earth I was going to do with it – my first thought was some kind of muffin but then I stumbled upon a recipe from Elana’s Pantry. I’m a huge fan of Elana and hers was the first recipe book I bought when my specialist told me to follow a stone-age (paleo) diet. Being rubbish at following recipes and ‘winging-it’ being my middle name, I did a little subbing. Firstly I doubled the recipe, then I omitted the salt (the nut butter was salted enough for my taste buds), I also used erythritol (see below for more detail) and used a bigger baking tin (a’hem, it was actually a small roasting tin, but hey it worked!). I also melted some 90% dark chocolate to drizzle over the top, just because it looks pretty! The result really impressed as it was spongy and light, something you don’t tend to get when using paleo flours such as almond or coconut.

The greatest thing is, that If you wanted to sub the nut butter with seed butter (making it nut free) it will work brilliantly (I’m pretty much a pro at working out what will and won’t work sub wise, based on my own trial and error with similar recipes). The sweetener is also interchangeable. However, depending on the type you use, will depend on the sweetness. If using stevia, you’ll want to add in less (half the measurement) otherwise it will be too sickly. Coconut sugar, xylitol, honey and maple syrup will work well and you can use the same measurement as you would erythritol.

If you wanted to add in some texture you could easily add in some chopped nuts, chai seeds, a handful of chocolate buttons or just sprinkle some seeds over the top.

Original recipe can be found at Elanas Pantry

Now before plodding on to the recipe I wanted to add a final note about erythritol, as it can be considered a ‘grey area’ in the paleo world. Erythritol is a low carb favourite as it has a glycemic index of 0, with (approx.) 0.2 calories per gram. Made by fermenting whole plant pulp, erythritol is a sugar alcohol (also known as a polyols). Plant alcohols are called so, because their molecule and structure is partly like a sugar molecule and partly like an alcohol molecule. It’s also preferred by many as it tastes very similar to sugar, but unlike other sugar alcohols (xylitol or sorbitol) it’s easier to digest, doesn’t affect blood sugar or insulin and doesn’t tend to cause gastrointestinal distress. However, be cautious when choosing a brand because it is usually derived from corn stalks (so it’s not technically 100% paleo, but can sometimes be derived from the monk fruit). If like me, you struggle to tolerate other forms of Paleo sweeteners, it’s best to buy from companies or brands that obtain their product from Non-GMO sources (Swerve are a great brand – with other companies, I would suggest you check the labeling).

Macros – base on 12 bars
I have worked the macros out based on using hazelnuts and blending them into nut butter (I have a thermomix which is powerful enough for me to be able to make my own nut butters etc). The macros may differ if you use shop bought so please bare that in mind.

Carbs 6.5g
Fiber 2.8g
Net Carbs 3.7g
Protein 5.7g
Fat 16.6g
Calories 188

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Hazelnut Breakfast Bars
Course Breakfast, Sweets
Prep Time 10 min
Cook Time 15-20
Servings
Ingredients
Course Breakfast, Sweets
Prep Time 10 min
Cook Time 15-20
Servings
Ingredients
Instructions
  1. Line a small roasting tin with some greaseproof paper and turn the oven on to 180’. Place the nut butter (seed butter, if subbing), erythritol, maple syrup and eggs into a blender (thermomix or into a bowl and using a hand electric whisk) and blitz until creamy thermomix users use number 6 for 8 seconds)
  2. Add in the salt, vanilla, cinnamon and baking soda and blitz again for a few more seconds until the ingredients are combined. (Thermomix users Nubmer 4 for about 5 seconds)
  3. If adding in nuts, seeds etc add in now and use a spoon or spatula to combine; alternatively for a crunchy topping leave out now and add in at the next step.
  4. Pour the mixture into the lined baking tray and smooth out evenly. If you want a crunchy topping sprinkle over now.
  5. Place on the top shelf and cook for 15-20 minutes (depending on how hot your cooker gets. To test, insert a skewer into the middle, it should come out clean)
  6. Once cooked, using the edges of the baking paper, pull the cake out of the tin and place onto a chopping board.
  7. While still hot (carefully) use a long knife passed between the paper and the cake to remove the greaseproof paper.
  8. Gently (and slowly) cut the cake into sections (2 slices lengthways and 2 width ways).
  9. Place the squares onto a cooling rack and leave to cool for about 20 minutes.
  10. During this time, or later once they are cool, melt the chocolate squares in the microwave (approx. 50 seconds, but keep a watchful eye) and using a spoon, drizzle over the squares.
  11. Allow the chocolate to cool (yeah right!) or serve and enjoy!
  12. To keep (if they last that long) place in a plastic tub with a lock lid to keep fresh. They will last up to 3 days (after then, they will start to get soft but are still good to eat). - Enjoy 🙂

Paleo Cherry Chia Seed Muffins

Paleo Cherry Chia Seed Muffins

Ooooh I’m so excited about this recipe but I kinda feel like a fraud, because its really just my Lemon Chai Seed muffins tweaked a little! You see, I made a batch of lemon muffins and was thinking about how much I liked the consistency and wondered if the recipe would work if I just changed the flavour – so I did, and it worked (yay!).

Here’s how this recipe is slightly different from the lemon muffins; I used palm shortening (ethically sourced) in place of coconut oil and coconut milk (70% full fat) instead of lemon juice. You could easily use almond milk (or any other kind of milk) or even use any type of juice (Mmm, I think cherry juice would be a great one to try in the cherry muffins) but I havent actually tried it. As I used lemon juice in the original recipe, I dont see any reason why any liquid wouldn’t work, but whatever you do, don’t leave it out! Cooking with chia seeds and coconut flour means you need liquid as these ingredients suck up all the moisture.

I have tried the muffins with coconut oil and palm shortening so know they both work. I guess that if you can tolerate butter, you could use that too (but again, I havent tired it!). When I used shortening in place of the coconut oil, I used the exact same amount.

For the cherry version I wanted to get a ‘cherry bakewell’ taste and thats why I used the almond essence, but you could leave it out, or try a different flavour if you wanted. If you wanted a more indulgent muffin you could add in some chocolate chips. Or if you wanted something else all together you can sub the fruit for something else! Just remember to alter the flavouring to suit/ compliment the filling.

Flavour Suggestions
Orange and lemon – use orange and lemon rind instead of cherries and orange (or lemon) juice instead of the coconut milk and omit the almond essence. You could even add in candied peel if you have some handy.

Apple and cinnamon – use cinnamon in place of the almond essence and chunks of apples in place of cherries. You could use some fruit juice instead of the coconut milk too, that would give it a stronger flavour.

Rhubarb crumble – Use rhubarb in place of cherries, and some cinnamon and nutmeg in place of the almond essence. You could make a small batch of crumble and sprinkle on top just before baking!

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Paleo Cherry Chia Seed Muffins
These muffins are so quick to make and the ingredients can be tweaked to make them into any flavour you like! They are filling enough for breakfast on the go, or perfect for those mid afternoon munchies!
Course Breakfast, Sweets
Prep Time 5
Cook Time 26
Servings
Ingredients
Optional
Course Breakfast, Sweets
Prep Time 5
Cook Time 26
Servings
Ingredients
Optional
Instructions
  1. Preheat the oven to 190' and greese 6 silicon cupcake liners with some oil.
  2. In a bowl, food processor or thermomix add the flours, the eggs, flavourings, erythritol and palm shortening (melted).
  3. Blitz together until combined. If using a thermomix use speed 4 for 10 seconds.
  4. Check ingredients have combined by scraping a spoon round the edge of the bowl. (If they haven't, give it another blitz).
  5. Add in coconut milk (or juice) and blitz again until combined. Thermomix users - use speed 4 for 8 seconds.
  6. Add in the bicarb of soda and the apple cider vinegar (you'll see it fizz) and blitz for a few seconds to combine. Add in the chia seeds and chopped cherries and stir by hand. Thermomix users - use speed 2 for 6 seconds on reverse!
  7. Scoop the mixture into muffin cups - approximatley 2 1/2 spoons for each cup. You can make 9 muffins if you wanted them a little smaller, which would be approx 1 and 1/2 spoons per muffin cup. If you are using toppings, sprinkle on just before you place in the oven.
  8. Place in the oven for 20 - 26 minutes. (After 20 minutes insert a skewer into the middle. If it comes out clean they are done, if there is mixture stuck to it, give them a few more minutes).
  9. When cooked carfeully tip out onto a cooling rack and leave to cool for 10 minutes. For the chocolate drizzle, when you turn the oven off place 3 squares of chocolate in an oven proof dish and place in the (cooling) oven to melt.
  10. Chocolate Drizzle - remove the melted chocolate from the oven and using a spoon drizzle over the muffins then leave to cool.
  11. If you can wait long enough, allow to cool. If you're anything like me, you'll have a lovely cuppa ready and waiting the moment these babies break out the oven - ha!
  12. Serve and enjoy!

Breakfast Hash – Paleo & Keto Friendly

 

I feel really guilty about calling this a recipe as such, because it’s really just a few things thrown into a pan! I had seen a recipe online described as ‘hash’, using minced beef and some veg and that’s where the title comes from. I didn’t have most of the ingredients for the recipe I saw, so I winged it (my favourite word for bluffing something). Luckily it paid off and I’ve been eating it ever since.

This dish is so easy to make (not to mention quick!) that it’s perfect for those nights when you just can’t be bothered to be slogging over a hot stove. The ingredients can be tweaked to use what you have in your fridge or cupboard, you can also adjust what spices you use.

I feel really guilty about calling this a recipe as such, because it’s really just a few things thrown into a pan! I had seen a recipe online described as ‘hash’, using minced beef and some veg and that’s where the title comes from. I didn’t have most of the ingredients for the recipe I saw, so I winged it (my favourite word for bluffing something). Luckily it paid off and I’ve been eating it ever since.

This dish is so easy to make (not to mention quick!) that it’s perfect for those nights when you just can’t be bothered to be slogging over a hot stove. The ingredients can be tweaked to use what you have in your fridge or cupboard, you can also adjust what spices you use.

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Breakfast Hash - Paleo & Keto Friendly
This dish is super tasty, versatile and really easy to make. Use whatever veggies you have in the cupboard or fridge and whatever spices you like. Have it for breakfast to get you through the day or as a main meal served with Zoodles.
Prep Time 5
Cook Time 12
Servings
Ingredients
Optional
Prep Time 5
Cook Time 12
Servings
Ingredients
Optional
Instructions
  1. Heat the coconut oil in a skillet/ pan and add the minced beef. Cook until the meat has browned (2-3 min)
  2. Once browned, add in the onions, garlic, butternut squash and seasoning and cook until the squash has softened. If you have a lid - cover the pan to help keep the heat in, and speed up the cooking process.
  3. Add the water as and when needed (you might not need any), add in the pak choy and cook for a further 2-3 minutes, until the steams have softened
  4. Optionally you can serve this with some 'zoodles'. To make Zoodles, julienne peel a large courgette to make like noodles. Add these into the pan and cook for 2 - 3 minutes. Or steam In a separate pan for 2 minutes. and enjoy
  5. Serve and enjoy
Recipe Notes

Substitutions

You can easily swap the pak choi for kale or spinach (I often use frozen spinach if I am out of pak choi).

I'd you don't have spring onions, use normal white ones or even red.

Don't like garlic or spices? - don't add any! The seasoning is entirely up to you. You an use as much or as little as you like, just remember to keep track of what you use if you follow a ketogenic diet,as they will add up to carbs!

Paleo Porridge

This is fast becoming one of my favourite breakfast dishes because not only is it filled with delicious flavours but it’s super quick and easy to make. You can pre make this and take it with you to work or the gym so that you can refuel after a work out.

To make and take
If you want to take this with you, you’ll need to do a bit of preparation beforehand. The nuts and coconut will need to be roasted, then once cooled add to a jar/lunchbox with all of the other (dry) ingredients. Seal the lid and give it a shake – it’s ready to go! When you plan to take it with you, take some coconut milk and hot water (mixed together with the vanilla creme stevia) in a flask. When you are ready to eat, just pour in the water/ milk mixture until you get the desired consistency. Dry toppings (seeds/ dried fruit) can be mixed into the dry mix, but things like berries will need to be stored separately. If taking to work you can always use cold water and microwave for a minute or two (if your workplace has a microwave).

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Paleo Porridge
A warming, creamy dish perfect for those cold mornings. Can be served on its own or topped with banana, fresh berries, dark chocolate or chopped nuts.
Course Breakfast
Prep Time 2
Cook Time 8
Servings
Person
Ingredients
Toppings
Course Breakfast
Prep Time 2
Cook Time 8
Servings
Person
Ingredients
Toppings
Instructions
  1. In a frying pan (with no oil) add the flaked almonds (or chopped nuts) and roast over a medium heat until they turn brown. Make sure you keep an eye on them as they can burn really quickly.
  2. Remove the nuts and place into a breakfast bowl. Add the desiccated coconut to the hot pan and fry until it turns brown - this should only take approx 1- 2 minutes. Be careful it can burn very quickly!
  3. When browned pour the coconut into the bowl with the nuts and add in the chia seed, flaxseed, erythritol, liquid stevia, cinnamon and vanilla. Stir to combine fully.
  4. Add in the boiled water and coconut milk, stirring until you reach the desired consistency.
  5. Sprinkle over any toppings, serve and enjoy!
Recipe Notes
  • Instead of flaked almonds you can use flaked coconut or chopped nuts of any kind, depending on your preference
  • You can sub the erythritol for xylitol, maple syrup, honey or any other sweetener (you might need to decrease or increase the amount you use to suit your tastebuds)
  • If you don't have liquid stevia, you can use powdered.
  • You may not need all the water (or might even want more), again it depends on how runny or thick you want the dish to be. Just make sure you give the water time to soak in - chia seeds create a jelly like coating when added to liquid and will thicken up the mixture
  • Toppings are optional and you can add whatever you think will work. I've tried this with a square of 90% dark chocolate finely chopped and sprinkled over, but it was too rich. I prefer it served simply on its own.
  • If you want to premake this, you can do so for up to 5 days before (so you could make 5 days worth for the working week). Just make sure you store it in an air tight container to prevent it from going soft.