Gluten free, grain free
This delicious & easy autumnal breakfast is full of nourishing good fats, protein and fibre, with some healthy carbs from the apple, lots of blood-sugar-balancing cinnamon, brain-boosting walnuts, anti-inflammatory chia seeds and satiating coconut milk. Sounds pretty good. Tastes even better.
For baked apples
- Granny smith apples, washed and cored (I bake about 6 at a time to keep in the fridge)
- 1tsp coconut oil per apple
- Honey to drizzle over apples prior to baking
For bliss balls
- Just check out this recipe, or this recipe, or just blitz the following ingredients in a food processor and roll into bliss balls (I make about 30-40 at a time and keep in the fridge for snacks).
- The bliss balls in the picture below contain: almonds, cashews, almond butter, coconut oil, rice malt syrup, shredded coconut, sunflower seeds, chia seeds and raisins, and were coated in sesame seeds. Just add enough wet and dry ingredients until everything sticks together well so you can roll the mixture into balls. It’s easier than you think. You can’t really make these little healthy snacks taste bad so just give it a try.
For LSA Porridge
- 3-4 tbsp LSA (linseed, sunflower and almond meal) or LSC (linseed, sunflower and chia seed meal)
- Coconut milk
- Natural yoghurt and activated walnuts to serve
- Place cored apples into a baking tray. Stuff each core with 1tsp coconut oil and drizzle apples with cinnamon and honey. Bake at 180°C for 20-25 minutes, turning if needed. You can slice apples in half or quarters if you want them to cook faster. I usually bake them while we’re eating dinner the night before.
- To make the porridge, you can soak the LSA in coconut milk overnight in the fridge. In the morning, add the LSA mix and baked apples to a pot and gently heat on the stove in the coconut milk. Add more coconut milk if needed.
- Serve topped with natural yoghurt, activated walnuts and crumbled bliss balls.