If you feel like dessert for breakfast without the guilt … look no further! This berry crumble taste like dessert and very well is dessert but why not have it for breakfast too!
Today’s recipe inspiration comes from ValentinaBallerina on Instagram. I added some LeanFit whey protein, almond flour, VitaFibre and cinnamon to the crumble, chia seeds to berries and adjusted measurements to my liking.
Topped with greek yogurt mixed with vanilla whey protein and fresh strawberry slices.
Look no further here is the recipe ⬇
•6 medium strawberries, sliced
•1 Cup frozen or fresh blueberries
•1 Tbsp Xylitol (Or any sweetener of choice or Omit)
•½ Tbsp Chia seeds
•Sprinkle of cinnamon
•¾ Cup large flake oats
•½ Cup oat flour
•¼ Cup LeanFit Vanilla 100% Whey Protein (Vegans use plant based)
•1 Tbsp Almond flour
•1 Tbsp Coconut flour
•1 Tbsp VitaFibre powder (Xylitol/Stevia/Coconut Sugar can be used for replacement)
•1 tsp Cinnamon
•4 Tbsp Coconut oil, melted
Preheat oven to 375ºF. In a glass baking dish (at least 1.5 litres or 8×8)
line half of sliced strawberries on bottom, top with blueberries and then
remaining sliced strawberries. Sprinkle cinnamon, Xylitol and chia seeds over berries (alternatively you can toss all in bowl with some freshly squeezed lemon). In bowl combine all dry ingredients, pouring coconut oil in once all dry incorporated then mash together with fork until you get crumbly texture. Spread crumble mixture over berries and press down slightly. Bake in preheated oven for about 20-25 minutes. Let cool for 5-10 minutes and serve with greek yogurt and extra berries if desired.
■Yield 4 servings
I am so craving pancakes after 24 days of whole30 so I comprimised and came up with these puppies! I had this for my dinner♡ Recipe below↓
•1C Almond flour
•1Tbsp coconut flour
•1Tbsp maca powder (optional)
•1/2C unsweetened applesauce
•1/4C almond milk
•Coconut oil for pan
Combine all dry ingredients in bowl (use sieve for coconut flour). Mix wet ingredients in separate bowl and add to dry, mix until well incorporated. Heat pan with coconut oil over medium-low heat (if pan is too hot the cakes may stick and burn). Spoon 1/4C of batter into heated pan, flip once sides are dry and sturdy enough to flip and cook for another minute or two. Repeat with remaining batter, add more coconut oil if needed.
I used frozen berries, place berries in saucepan and cook over medium heat for 5-10min. That’s it. Start this before pancakes.
Serve pancakes and top with berry compote and extra fresh berries if desired ♡
Makes 8 small pancakes
Day 24 done … on the homestretch♡♥♡
Cranberries are my favourite this time of year. I always make homemade cranberry sauce but wanted something different and what a better way to incorporate these tart berries into a loaf.
Recipe as follows>
- 1-½C spelt flour
- 1/3C Xylitol or raw sugar of choice
- 1/4C applesauce or 1 ripe banana smashed
- 1 Tbsp coconut oil melted
- 3/4C milk of choice (I use u/s almond milk)
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- ¼ tsp salt (optional)
- 1 egg
- 1C Cranberries (I used fresh but frozen would work – blueberries would be yummy too)
Preheat oven to 350º. Mix all dry ingredients in one bowl and mix wet ingredients in a separate bowl. Add wet to dry ingredients until well incorporated, fold in berries. Pour into a greased loaf pan and bake for 35-40 minutes or until a toothpick comes out clean.
If you would like you can use many alterations to this recipe instead of spelt flour you could use oat or whole wheat flour, any raw sugar will work or maple syrup/honey, you can switch up the berries, use a flax egg replacer to make it vegan, use any type of oil and your choice of milk. Feel free to experiment! Hope you enjoy, I sure did!