Hi, Today we gonna See 6 Amazing Breakfast Recipes

1 – Alkaline Blueberry Breakfast Cake

  • Preparation time: 15 minutes 
  • Cooking time: 7 hours 
  • Servings: 6

Ingredients:

  • 1 tablespoon grapeseed oil 
  • 3/4 cup spelt flour
  • 3/4 cup teff flour
  • 1/4 teaspoon salt
  • 1 cup coconut milk 
  • 1/3 cup agave
  • 1/2 cup fresh blueberries 

Directions:

1. Grease a cake pan with grapeseed oil and line with parchment paper. Set aside. Make sure that cake pan will fit inside Instant Pot.

2. In bowl, mix together spelt and teff flour. Stir in the salt to combine everything.

3. In another bowl, combine milk and agave.

4. Mix wet ingredients into dry ingredients and fold until well-combined or until lumps are formed.

5. Add in blueberries last.

6. Pour batter into prepared cake pan.

7. Place in Instant Pot and close lid. Make sure that vent is not set to sealing position.

8. Adjust cooking time to 7 hours.

Nutrition: 

Calories: 293 kcal. Cholesterol 32 mg Sodium 12mg Protein: 7.4g.Carbs: 39.8g. Sugar: 7.6g. Fat: 13g.

2 – Alkaline Blueberry Spelt Pancakes

  • Preparation time: 6 minutes 
  • Cooking time: 20 minutes 
  • Servings: 3

Ingredients:

  • 2 cups spelled flour 
  • 1 cup coconut milk 
  • 1/2 cup alkaline water 
  • 2 tbsps. grapeseed oil 
  • 1/2 cup agave
  • 1/2 cup blueberries 
  • 1/4 tsp. sea moss 

Directions:

1. Mix spelled flour, agave, grapeseed oil, hemp seeds, and sea moss together in bowl.

2. Add 1 cup of hemp milk and alkaline water to mixture until you get consistent mixture you like.

3. Crimp blueberries into batter.

4. Heat skillet to moderate heat, then lightly coat it with grapeseed oil.

5. Pour batter into skillet and let them cook for approximately 5 minutes on every side.

6. Serve and enjoy.

Nutrition:

Calories: 203 kcal. Fat: 1.4g. Carbs: 41.6g. Cholesterol 32 mg Sodium 12mg Proteins: 4.8g.

3 – Alkaline Blueberry Muffins

  • Preparation time: 5 minutes 
  • Cooking time: 20 minutes 
  • Servings: 3

Ingredients:

  • 1 cup coconut milk
  • 3/4 cup spelt flour
  • 3/4 teff flour
  • 1/2 cup blueberries
  • 1/3 cup agave
  • 1/4 cup sea moss gel
  • 1/2 tsp. salt
  • Grapeseed oil 

Directions:

1. Grease 6 regular-size muffin cups with muffin liners.

2. In bowl, mix together sea salt, sea moss, agave, coconut milk, and flour gel until properly blended.

3. You then crimp in blueberries.

5. Coat muffin pan lightly with grapeseed oil. 

4. Pour in muffin batter.

5. Bake for at least 30 minutes until it turns golden brown.

6. Serve.

Nutrition: 

Calories: 160 kcal. Fat: 5g. Carbs: 25g. Cholesterol 35 mg Sodium 17mg Proteins: 2g.

4 – Crunchy Quinoa Meal

  • Preparation time: 5 minutes 
  • Cooking time: 25 minutes 
  • Servings: 2

Ingredients:

  • 3 cups coconut milk 
  • 1 cup rinsed quinoa
  • 1/8 tsp. ground cinnamon 
  • 1 cup raspberry
  • 1/2 cup chopped coconuts 

Directions:

1. In saucepan, pour milk and bring to a boil over moderate heat.

2. Add quinoa to milk, and then bring it to a boil once more.

3. You then let it simmer for at least 15 minutes on medium heat until milk is reduced.

4. Stir in cinnamon, then mix properly.

5. Cover it and cook for 8 minutes until milk is completely absorbed.

6. Add raspberry and cook meal for 30 seconds.

7. Serve and enjoy.

Nutrition: 

Calories:  271  kcal.  Fat:  3.7g.  Carbs:  54g.  Cholesterol  28  mg Sodium 10mg Proteins: 6.5g.

5 – Coconut Pancakes

  • Preparation time: 5 minutes 
  • Cooking time: 15 minutes 
  • Servings: 4

Ingredients:

  • 1 cup coconut flour
  • 2 tbsps. arrowroot powder 
  • 1 tsp. Vegan baking powder 
  • 1 cup coconut milk
  • 3 tbsps. coconut oil 

Directions:

1. In medium container, mix in all dry ingredients.

2. Add coconut milk and 2 tbsps. Of coconut oil, then mix properly.

3. In skillet, melt 1 tsp of coconut oil.

4. Pour a ladle of batter into skillet, then swirl pan to spread batter evenly into a smooth pancake.

5. Cook it for at least 3 minutes on medium heat until it becomes firm.

6. Turn the pancake to the other side and cook it for another 2 minutes until it turns golden brown.

7. Cook remaining pancakes in the same process.

8. Serve.

Nutrition: 

Calories: 377 kcal. Fat: 14.9g. Carbs: 60.7g. Cholesterol 30 mg Sodium 11mg Protein: 6.4g.

6 – Quinoa Porridge

  • Preparation time: 5 minutes 
  • Cooking time: 25 minutes 
  • Servings: 2

Ingredients:

  • 2 cups coconut milk 
  • 1 cup rinsed quinoa 
  • 1/8 tsp. ground cinnamon 
  • 1 cup fresh blueberries 

Directions:

1. In saucepan, boil coconut milk over high heat.

2. Add quinoa to milk, then bring mixture to a boil.

3. You then let it simmer for 15 minutes on medium heat until milk is reduced.

4. Add cinnamon, then mix it properly in saucepan.

5. Cover saucepan and cook for at least 8 minutes until milk is completely absorbed.

6. Add in blueberries and cook for 30 more seconds.

7. Serve.

Nutrition:  

Calories:  271  kcal.  Fat:  3.7g.  Carbs:  54g.  Cholesterol  39  mg Sodium 14mg Protein: 6.5g.