Egg whites, cinnamon, coconut & apples come together to create a delicious breakfast or healthy dessert
Ingredients (serves 1)
- 2 egg whites
- 1 tsp unsweetened cinnamon powder
- 1 tsp bourbon vanilla extract
- Dash almond milk or coconut milk
- 1/2 tsp coconut oil
- 1/2 finely sliced green apple (I use a mandolin to slice)
- 1/2 tsp unsweetened cinnamon powder
- 3 tsp unsweetened shredded coconut
- 1 tbsp almond butter mixed with 1 tsp water
- 1/4 cup fresh blueberries
Whisk together the egg whites, cinnamon powder, vanilla, almond milk and coconut oil. Heat a frypan on medium to medium high heat and pour in egg mixture creating a large, thin circle in the pan. Meanwhile, slice the apple then microwave on high for 20 seconds. Once the egg mixture is bubbling and almost cooked through add the sliced apple to one half of the circle, sprinkle with a little cinnamon 1.5 tsp shredded coconut and fold the other half over. Remove from pan to a plate.
Stir together the almond butter with the water and microwave on high for about 10 seconds to make a liquid. Using a spoon drizzle the almond butter over the turnover, sprinkle the extra shredded coconut and serve with a side of fresh blueberries.
This breakfast or healthy dessert is ready in minutes! These high protein, low sugar, grain free sustaining ingredients packed full of the ‘good’ fats will keep you going for hours.
I am trying to reduce the amount of grains in my diet as I have been letting them creep in a bit too much into my meals and as a result has left me feeling lethargic and bloated . I find breakfast one of the hardest times of the day to skip grains as I love oatmeal and I usually feel like something sweet in the morning.. This little mug pudding is a perfect alternative to oatmeal and still provides a sweet way to start the day (without any sugar added).
Ingredients (Makes 1 mug)
- 1 large egg
- 1 tbsp shredded unsweetened coconut
- 1 tbsp almond meal
- 1 tbsp golden flaxseed meal
- 1 tsp vanilla essence
- 2 tbsp unsweetened almond milk
- Handful frozen raspberries
Mix all ingredients except raspberries together well in a large coffee mug. Once combined into a paste pour in raspberries and gently fold through. Microwave on high for 2.30 – 3minutes. Pour mug upside down onto a shallow bowl and the pudding should slide out easily. I enjoyed with some extra raspberries on the side and a little extra drizzle of almond milk over the top of the pudding.