3 Easy vegan and gluten-free breakfast recipes/cook with me/ healthy/ carrot cake, coconut tarts

3 Easy vegan and gluten-free breakfast recipes/cook with me/ healthy/ carrot cake, coconut tarts

Vegan and gluten-free​ vegan carrot cake for breakfast!
Coconut quinoa tarts that only takes 15 minutes to make, perfect for meal prep or breakfast on the go!
Savory option with crunchy toast with creamy hummus and best speedy mushroom and sauteed tomatoes recipe, brunch will be ready in 10 minutes or less

Breakfast coconut tarts
100 grams of quinoa flakes(you can use oats)
30 grams of coconut flakes
80 grams of ripe banana
30 grams of creamy coconut yogurt (you can use maple syrup instead if you prefer )
2 tbsp of coconut sugar(it is optional and only if you haven’t used maple syrup)
Preparation
Mash bananas well and sprinkle quinoa and coconut flakes over.
Stir to combine.
Lastly, add coconut yogurt, give it a final mix and form your cups using silicone molds(if you use regular muffin molds you will need to grease them)
Bake in preheated to 180 degrees oven for 15-20 minutes or till golden brown

Ingredients
2 slices of bread
100 grams of hummus
2 cloves of garlic
100 grams of mushrooms
100 grams of cherry tomatoes
3 sprigs of thyme
2 tbsp of tamari
1 tbsp of olive oil
half of the avocado
fresh basil
Preparation
Toast the bread on both sides.
Preheat the pan on medium heat and add mushrooms, followed by 1 tbsp of tamari. Stir to coat
Add tomatoes to the pan and press them gently with a back of the spoon to help them to cook quicker. Drizzle tomatoes with remaining tbsp of tamari. Add chopped garlic and thyme leaves to both mushrooms and tomatoes.
Drizzle with 1 tbsp of olive oil and let it cook for few minutes longer on the low heat.
Meanwhile spread the hummus on toast and chop the avocado.
Top hummus with mushrooms and cherry tomatoes and sliced avocado, garnish with fresh basil and finish with freshly cracked black pepper if desired

Carrot cake for breakfast
200 grams of almond milk
150 grams of grated carrot
100 grams of buckwheat groats
180 grams of oats
60 grams of walnuts
100 grams of coconut sugar or equivalent of stevia
350 grams of plant-based yogurt(I used mango to add extra flavor and sweetness but you can use plain or any flavor that you like)
1 tbsp of flax seeds
1 1/2 tsp of baking powder
Preparation
Add buckwheat groats and oats to your food processor or a blender and blend on high till it resembles the flour
Combine flax meal with a little bit of milk and stir to combine.
Add walnuts to the food processor and pulse few more times just till most of them are broken down
Grate the carrot
Add baking powder and sugar to the flour and mix well.
Follow with the rest of the ingredients.
Stir to combine
Line baking mold with nonstick baking parchment or lightly grease it with coconut oil.
Preheat the oven to 180 degrees.
Pour your batter into prepared mols bake for 35-45 minutes or until golden brown and toothpick inserted into a center comes out clean.

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