Fully Loaded Breakfast Loaf

This fully loaded breakfast loaf is vegan, gluten-free, refined sugar-free, it’s action packed with amazing flavors and is laden with protein!  It makes a great breakfast or on the go snack.  I’m always looking at new ways of using different ingredients and Teff flour is surprisingly light and offers a uniquely mildly nutty flavored.  Its high in fibre and a strong source of protein, manganese, iron, as well as calcium.  Eat up friends, this loaf is delicious!


1 1/2 cup gluten free flour
1/2 cup teff flour
1/2 cup coconut flour
1/2 cup oat flour
1 teaspoon gluten-free baking soda
1 1/2 teaspoon Ceylon cinnamon
1/2 teaspoon pink Himalayan sea salt
2 flax eggs (2 tablespoons of ground flax seed + 6 tablespoons of water)
1/2 cup nut milk
1/4 cup olive oil
1/4 cup pure organic maple syrup
1/2 cup coconut sugar
1/2 cup apple or pear sauce
2 tsp  pure alcohol-free vanilla
1 cup grated carrots
Zest and juice of 1 orange
1/4 cup walnuts + more for sprinkling on top
1/4 cup raw shelled pepitas seeds + more for sprinkling on top
1 tablespoon of love


Preheat oven to 350 degrees and prepare your loaf pan with parchment paper

Prepare your flax egg in a small bowl

In a large mixing bowl add in all of the dry ingredients and sift together to combine

In a separate blow add the wet ingredients, once flax egg is ready add it to the wet ingredients

Combine your dry ingredients to the wet and mix to combine.  Add in the walnuts and pepitas.

Pour your mixture into your prepared loaf pan.  Sprinkle reserved walnuts and pepitas on top and bake for 45 -50 minutes.




Blueberry Crumble

This summer we picked tons and tons of blueberries! We’re surrounded by lush greenery everywhere,  and as good luck would have it there is an abundance of wild berries in the forest across from us.  So when Mother Nature gives you blueberries you make blueberry crumble!  This pairs beautifully with yogurt for a healthy breakfast or afternoon snack. Top with fresh berries of your choice and enjoy!


3/4 cup teff flour
1/2 cup coconut flour
1/4 cup almond flour
1 1/4 cup gluten free oats
1/4 cup + 1 tbsp maple syrup
1 tsp baking powder
1 tsp tapioca starch
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup + 2 tbsp coconut oil melted
2 tbsp chopped nuts of choice
2 cups blueberries


Preheat oven to 325 degrees

In a small mixing bowl combine blueberries, 1 tbsp maple syrup, and tapioca starch.  Mix to combine. Set aside.

Mix all the dry ingredients together until well combined.  Add in melted coconut oil and maple syrup, mix well.  Place half of the mixture in a cast iron pan or a baking dish and spread evenly, pressing the mixture down with your fingers.

Add your blueberry layer, then sprinkle the rest of your crumble mixture on top.  Finally sprinkle chopped nuts on top.

Bake for 30 – 35 minutes, or until top is golden brown.



Banana Oatmeal Chocolate Chip Muffins

Gluten Free
Refined sugar free

These muffins make a great breakfast, snack, dessert… well really any time of day treat! The added crumble layer gives it a more sophisticated feel, as well as adds more sweetness to the muffin.  They’re a definite hit in our home! The boys eat these muffins in record time.

Wet Ingredients:

1/2 cup nut milk
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup organic raw coconut sugar
3 ripe bananas
2 tablespoons of almond butter
1/4 cup fresh squeezed orange juice
2 tsp pure vanilla
2 flax eggs * 2 tablespoons of flax or chia and 6 tablespoons of water *

Dry Ingredients:

1 3/4 cups oat flour
1 1/2 cup rolled gluten free oats
1 1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp pink Himalayan sea salt
1/2 cup vegan chocolate chips

Chocolate Crumble Topping:

2 tbsp coconut sugar
1-2 tbsp coconut oil
2 tsp of coconut butter * if you don’t have coconut butter you can use more coconut oil*
2 tbsp rolled gluten free oats
2 tbsp vegan chocolate chips

In a small mixing bowl combine all the ingredients except the chocolate chips with a fork.  Once well combined, add chocolate chips.


Preheat oven to 350 degrees

  1. In the jar of a high speed blender add in all of the wet ingredients starting with the milk.  Blend until thick and smooth.  Don’t worry if you don’t have a blender; you can use hand held beaters or the good old fashioned way, by hand!
  2. In a large mixing bowl sift together the dry ingredients.
  3. Combine wet ingredients with dry ingredients.
  4. Grease a muffin tin with coconut oil or vegan butter, filling each cup with 1/4 cup of muffin mixture
  5. Top each muffin with the chocolate crumble mixture
  6. Bake for 40 minutes or until a toothpick comes out clean.

Directions for crumble topping:
In a small mixing bowl combine all the ingredients except the chocolate chips with a fork.  Once well combined, add chocolate chips.

Store muffins in the fridge.