BEST 5 BREAKFAST RECEIPES FOR FAMILY

 

Ingredients
1 cup(s) almond flour
1/2 cup(s) applesauce, unsweetened
1 tablespoon(s) coconut flour
2 large egg(s)
1/4 cup(s) water, (consider soda water for slightly fluffier pancakes)
1/4 teaspoon(s) nutmeg, fresh
1/4 teaspoon(s) sea salt
1 tablespoon(s) coconut oil, divided
1/2 cup(s) berries, fresh
Instructions
Combine almond flour, applesauce, coconut flour, eggs, water, nutmeg and sea salt in a bowl, and mix
together
completely with a fork. The batter will appear a little thicker than normal mix.
Heat a non-stick frying pan over medium-low heat with coconut oil.
Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute
or two.
Add more oil to the pan and repeat with remaining batter.

ALMOND MUFFINS

Ingredients
1 cup(s) almond butter
1 cup(s) almonds
1 cup(s) coconut milk, full fat
2 cup(s) coconut, unsweetened shredded
3 large egg(s)
¼ teaspoon(s)vanilla, (optional)
2 tablespoon(s) coconut sap, or raw honey (optional)
paper muffin liners
Instructions
Preheat oven to 400 F.
Line a muffin tin with paper liners.
Combine all ingredients and pour into muffin tin.
Bake for 15 minutes.

ALMOST OATMEAL

Ingredients
11/2 cup(s) applesauce, unsweetened
4 tablespoon(s) almond butter, raw, chunky
2 tablespoon(s) coconut milk, full fat, unsweetened canned
1 teaspoon(s) cinnamon, to taste
1 teaspoon(s) nutmeg, fresh, grated (optional)
Instructions
Combine all ingredients in a small pan over medium heat, stirring often until all is thoroughly combined
and warm.
Add fresh or dried fruits and/or nuts for additional texture and flavor.

BACON STIR-FRY BREAKFAST

Ingredient
8 slice(s) bacon, diced
1/2 medium onion(s), yellow, diced
1 medium sweet potato(es), diced
1 medium zucchini, diced
1/3 pound(s) green beans, fresh, or about 8-10 beans
1 medium avocado(s)
1/8 teaspoon(s) black pepper, freshly ground, to taste
Instructions
Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done and set bacon
aside.Meanwhile, heat a large saute pan over medium-high heat. Add 1 Tbs of drippings from the
bacon pan, onion, and sweetpotato.
Stirring often, saute until onions begin to turn translucent and sweet potato softens slightly (about 10-
15 minutes).
Add zucchini and green beans to the sweet potato mixture and cook just until they turn bright green.
Combine bacon and vegetables. Season with freshly ground black pepper, and top with avocado to
serve.

BANANA ALMOND PANCAKES

Ingredients
2 medium banana(s)
2 large egg(s)
1 tablespoon(s) coconut flour
2 tablespoon(s) almond butter
1 cup(s) blueberries, fresh or frozen
¼ cup(s) nuts of choice, (walnuts, macadamia, almonds are good), chopped
1 teaspoon(s) coconut oil
¼ teaspoon(s)sea salt, (optional)
Instructions
Mash bananas in a bowl.Add the eggs, coconut flour, almond butter, blueberries, and nuts and salt,
and whisk until well blended.
Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
Pour small discs of batter onto the hot pan (around 3-4 inches around). They’ll be easier to flip if you
keep them from the edges of the pan.
Flip when batter loses its “tackiness” around the edges.
Cook other side slowly over medium heat until fully cooked.
Reapply oil to the pan after each round of pancakes.

THANKS HOPE YOU ENJOY WITH THIS BEST BREAKFAST RECEPES 

PLEASE SHARE AND COMMENT 

Leave a Reply

Your email address will not be published. Required fields are marked *