Now that the seasons are changing, so is the produce at the farmer's market. September is a transitional month when you can often find the best of both summer and fall: figs, pumpkin, raspberries and more. Combine fresh produce with heartier grains like buckwheat, oats and chia seeds to make for a nutritious and energizing breakfast.
Prep time: 10 mins Cook time: 20 mins Serves: 15
- 1½ tablespoons chia seeds
- ¼ cup unsweetened vanilla almond milk
- 2 ripe bananas, mashed
- ¾ cup old fashioned oats
- ¼ cup unsweetened shredded coconut
- ¼ cup chopped dates
- ¼ cup dark chocolate chunks or carob chips
- 1 Tablespoon creamy almond butter
- large pinch of cinnamon
- Preheat oven to 350°.
- In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency.
- Pour the chia seed gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined.
- Gently stir in the dates and chocolate chunks.
- Scoop out dough (about 1-2 tablespoons worth) onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies.
- Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a tiny bit.
- Take them out, let cool and enjoy.
- 1 cup raw buckwheat groats (soaked overnight or sprouted 2-3 days)
- 1 avocado
- 1/2 tbsp sweetener of choice
- 1/4 tsp powdered vanilla
- pinch of sea salt (optional)
- juice from 1/2 lemon
- water to adjust consistency
- fresh figs, thinly sliced
- hemp seeds
- cacao nibs
- sweetener of choice
- Mix all ingredients for the porridge in a blender until smooth. Add water to adjust the consistency to your liking.
- Top the porridge with figs, hemp seeds, cacao nibs and sweetener of choice if you like a sweet touch. Blackberries are lovely with this too!
Baked Carrot Cake Oatmeal
Prep time: 10 mins Cook time: 45 mins Serves: 4
- 2 cups gluten-free rolled oats
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ½ teaspoon vanilla powder
- 1 teaspoon sea salt
- 1 ⅓ cups grated carrots
- 1 apple, peeled and grated
- ½ cup raisins and currants
- 2 flax eggs (4 tbsp ground flax seeds + 2 tbsp water)
- 1 ¼ cups almond milk
- 6 tablespoons maple syrup
- 1 cup pecans
- ¾ cups mixed pumpkin and sunflower seeds
- Preheat oven to 375F and line an 8x10-inch baking dish with parchment paper
- Combine rolled oats, baking powder and spices in a large bowl. Stir in grated carrots, apples, raisins and currants.
- In a small bowl, combine flax egg, almond milk, 1 tablespoon of maple syrup and whisk to combine.
- Combine rolled oat mixture with almond milk mixture in the baking pan.
- In a separate bowl, combine pecans and seeds with 5 tablespoons of maple syrup and sprinkle on top of the oats. Bake for 25-30 minutes, or until oatmeal is set. Let cool slightly before serving.
- 1 cup nut milk of choice
- 1/2 cup fresh or canned pureed pumpkin
- 4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- Pinch of sea salt
- 1/4 cup chia seeds
- Blend together all ingredients except chia seeds until very smooth. Pulse in chia seeds so they're well distributed, then pour into jars or bowls, cover, and refrigerate for at least 1 hour or overnight. Serves 1, although you can double or triple the recipe and store it in the fridge as a grab and go breakfast throughout the week. Top with coconut whipped cream or yogurt and enjoy!
For the tart:
- 1/2 cup Tigernut flour
- 1/4 cup Tapioca flour
- 1/4 cup Sorgum flour
- 1 tsp Xanthan gum
- 1/4 cup Apple sauce
- 1/4 cup ice cold water
- pinch salt
For the Filling:
- 1 TBSP matcha powder
- 1/4 cup coconut milk
- 2 TBSP maple syrup
- In a medium bowl, whisk all dry ingredients of the tart together. Using a pastry blender or spatula, mix apple sauce into the flour mixture until a crumbly, sandy texture forms. Do not mash apple sauce into flour. Slowly add ice water in 1 TBSP at a time. Use spatula to mix by scraping the bottom of the bowl and toss dough over. Do not mix -- you may need to use all 1/4 cup of ice water. Dough is ready when chunks form and no sand-like crumbs remain. Use your hands to form a dough ball, flatten to a disk, and refrigerate for 20 minutes.
- While waiting for the dough, make the filling! Whisk matcha powder with 2TBSP of coconut milk. When mixed well, whisk in the maple syrup. Place the chilled dough on parchment paper, using a rolling pin to roll our dough until 1/4 inches thick. Highly sprinkle tapioca flour on dough if too sticky. Use a knife, or pizza cutter, to cut 3 x 4 inch rectangles. Fill half of the rectangles with 1 TBSP of filling, leaving 1/2 inch of sides to seal the tart together. Carefully place unfilled tart dough onto of filled dough. Press all four sides until perfectly sealed. Use a fork to crimp the edges together. Place pop tarts on parchment, or silat, lined baking sheet and refrigerate for another 20 minutes. Preheat the oven to 375 Fwhile you wait. Bake for 12-14 minutes, until the bottom turns golden brown. Drizzle remaining matcha filling on top of pop tarts, and enjoy!
Raspberry Chia Seed Jam (with toast)
- 1 basket of fresh raspberries (or any kind of berry you like)
- 2 ½ tablespoons of chia seeds
- 1 tablespoon of maple syrup
- a pinch of pink salt
- 1/2 teaspoon lemon juice
- Put chia seeds in a little bowl and cover with water. Just enough so that they’re totally covered. Let them soak for about 5 minutes until they form into a gel.
- Blend fresh berries, lemon, salt and sweetener. Top with chia gel, blend until desired consistency is reached. Enjoy immediately or keep refrigerated for morning toast or top overnight oats!