This recipe is free of grains, gluten, dairy, eggs, soy, corn, etc. in fact all it does contain are cashews, coconut, and apples (plus a few other ingredients).
Are you ready for a mouth watering breakfast treat? Grab your apron and join me!
First you need your dry ingredients and a few tools. For this recipe you'll need:
3/4 cup Cashew pieces, ground
1/2cup coconut flour
1/4 cup flax meal
1/2 tsp baking soda
1/2 tsp salt
Coffee grinder
Bowl
Whisk
Grind your cashew pieces until you have 3/4 cup. Add all dry ingredients to a bowl and whisk to blend well.
Next we have our wet ingredients!
1/4 cup unsweetened applesauce
1/2 cup unsweetened coconut milk
3tbsp maple syrup or honey
Large bowl
Whisk (hint: reuse the whisk!)
Wooden spoon
Mix the wet ingredients thoroughly with the whisk.
Slide your dry ingredients into the larger bowl and, using the wooden spoon, mix everything well.
Let that set for a few moments and grab your coconut oil. Using a butter knife scrape out. Chunk and toss it in. Use the knife to "cut in" the oil to your mixture.
Next up grab your blueberries! Toss in 1 cup of berries, mix with your hands (yes you need to man handle this recipe).
Smush into tins and bake at 375* for 40 minutes. They will come out still somewhat moist on the inside. We like to bake them ahead of time. My girls eat them cold and I toast them in the toaster oven. This dries them out some and I like the crispy, buttery flavor.
This recipe is very versatile. I've done many combos-- blueberry apple, pumpkin, pumpkin apple, pumpkin apple blueberry, coconut, chocolate, carob chip, strawberry, berry medley. The possibilities are endless!
Can't do cashews? Try almond flour! Can't do nuts? Stay tuned for a coconut flour, egg free recipe!
~Stacey
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