Greetings to all breakfast lovers! We’re back with a post to cover a subject that it appears we’ve been sadly neglecting in our recipe section… breakfast! Sure, we have one in our quinoa section, but really, breakfast is something that needs a post all it’s own.
So, in honor of the most important meal of the day, here are a couple yummy ways to start off your morning right and give you a good dose of magnesium while we’re at it.
Cinnamon Nutmeg Pancakes
(dairy free, gluten free, and “Grok” approved)
- 1 1/2 cups finely ground almond meal
- 3 eggs (preferably pastured)
- 2 ounces of coconut milk, full fat
- 1/2 tsp baking soda
- 1/4 tsp Himalayan salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 2 tbsp raw honey
- (your choice of fruit – add roughly 1/2 cup)
Sift together dry ingredients, ensuring there are no clumps in your almond flour.
In a separate bowl, add wet ingredients (except for optional fruit). Whisk these ingredients together until eggs are thoroughly beaten.
Preheat your pad/griddle to a medium heat*. Depending on the sensitivity of your stove, you may want a lower setting rather than a higher one so that the pancakes won’t burn before they’re ready to flip.
Add your wet ingredients into your dry ones and stir only until they’ve been fully incorporated and any lumps are out. Briefly stir in any fruit that you are adding.
If you would rather not pour free-hand, use a 1/4 cup to scoop out the batter and pour into your pan**. Try to shoot for pancakes no larger than 3 inches across.
Cook until the edges star to separate from the pan and the top has started to dry slightly. Carefully flip pancakes – these are fragile. Continue to cook for another minute until the pancake is more firm and then remove.
*Make sure to grease your pan before pouring batter each time. We use coconut oil to grease ours.
**Smaller pancakes cook more evenly and be more fluffy for this recipe.
(This recipe can also be used in a waffle iron for waffles)
Nutty Breakfast Bars!
(gluten free, dairy free, paleo friendly)
- ½ cup of almond meal
- 1 cup of slivered almonds
- 1 cup of pecans, coarsely chopped
- ½ cup of dried shredded coconut
- ½ cup almond butter (creamy works better)
- ½ cup of coconut oil, melted
- 1 orange, zested
- ¼ cup of raw honey (can be substituted w/ dates)
- 2 tsp of pure vanilla extract
- ½ tsp of Himalayan salt
- 1/2 cup cranberries
- 1/2 cup goji berries
Preheat oven to 350°F. Spread almonds and pecans onto baking sheet and toast briefly (usually only 4-5 minutes). Watch them carefully so that they don’t burn. Once they’re done, shop them further into slightly smaller pieces – but not too much.
Stir nuts into almond meal and coconut shreds, then set aside.
In a separate bowl, add coconut oil, vanilla, almond butter, orange zest, honey, and salt. Blend mixture together thoroughly – almond butter may need to be softened/warmed if you store it in the refrigerator, for easier mixing by hand.
Pour half of the dry mixture into your wet ones and fold it in until combined. Fold in remainder of dry mixture, then add your dried fruit and do the same.
Once everything is mixed, spread “dough” evenly into a 9×9 dish (or 8×8 if you prefer thicker bars). Optional: Top with shredded coconut, and a dash of cinnamon.
Pop it into the refrigerator for at least 30 minutes to help mixture set. Cut into uniform squares and serve! Ta da!
Well, that’s all for now, but keep your eyes peeled for more great, magnesium-rich recipes over here at Ancient Minerals!