I don’t know about all of you out there, but breakfast at our house can get a little monotonous. Do you want cereal, oatmeal, or eggs? When we have time, gluten free pancakes or waffles can be added to the list of possibilities. But, more often than not even those choices get reduced to, “Here, scarf this down while we drive or you’ll be late for school!” So I decided to break up the reruns with these Breakfast Fruit Tarts. You can make the tart mixture the night before so all you have to do is pop them in the oven the next morning while you get ready. A healthy breakfast is served and you can eat it on the run too!
1/2 cup coconut flour
1 cup almond flour
1/2 cup almond milk
1/2 tsp. sea salt
2 tbsp. ground flax seed
2 tbsp. coconut oil
1/2 cup applesauce
2-3 tbsp. honey, agave nectar or maple syrup
2 eggs
handful fresh strawberries, rinsed and sliced
handful blueberries, rinsed
additional maple syrup to drizzle on top
Preheat oven to 350 and place liners in muffin tin (enough for a dozen). In a mixing bowl combine coconut and almond flour, milk salt, flax, oil, applesauce and your sweetener of choice. Pour your mixture into each liner until half full (or half empty, however you see the cup). Place a few berries in each cup and drizzle with a little real maple syrup. Bake for 30 minutes, until berries burst. Serve warm with more maple syrup just in case
P.S. this is definitely breakfast worthy or could also be a healthy dessert!
Enjoy!
Melissa
Speak Your Mind