Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Gluten Free Vegan Breakfast Muffins

Dessert, Gluten Free, Paleo, Vegetarian6 Responses »

As some of you know, I am always on the hunt for a breakfast food for Bunny, one that she might look forward to eating first thing in the morning.  She never really eats much early in the am.  A glass of  water and a few grapes or strawberries are her to go-to.  I know, that’s nothing.  How she gets to lunch without fainting from hunger is beyond me.

At times she will nibble on a piece of toast, or a bagel with cream cheese.  But that’s rare.   Some people just don’t feel like food first thing in the morning.  I certainly am not one of them.  Maybe that’s why I feel the need to fill her up,  because if I feel that hungry, certainly she must too?

These Gluten Free Vegan Breakfast Muffins I thought would be the magic bullet.  Packed with tons of nuts, seeds and some raisins, even a few small bites could sustain her throughout the morning.  Good thinking huh?  I could even send them along with her in the morning to nibble on later.

Everyone here just loved them.

Except, of course Bunny.

So if you are a few grapes and sip of water kind of morning person, these might not be for you.  For the rest of us out there, they are quite simply perfect little morning food.

Vegan Gluten Free Breakfast Muffin

Gluten Free Vegan Breakfast Muffins

Gluten Free Vegan Breakfast Muffins

Ingredients

  • 2 tbsp psyllium husks powder + 1 1/2 cup room temp water
  • 1/2 heaping cup almonds
  • 1/2 heaping cup hazelnuts
  • 1/2 heaping cup sesame seeds
  • 1/2 heaping cup sunflower seeds
  • 1/2 heaping cup flax seeds
  • 1/2 heaping cup pumpkin seeds
  • 1-2 tsp sea salt
  • 3 tbsp melted cold pressed coconut oil + extra for greasing the pan or cold pressed olive oil
  • 1 cup raisins

Instructions

Preheat the oven to 350F / 175°C.

Mix psyllium husks powder and water in a bowl and set aside for 5 minutes.

Meanwhile meassure out all nuts and seeds and place in a food processor and pulse a few times, do not grind just coarsely chop.

Pour into a large bowl, add salt and oil and stir.

Add the psyllium mixture and mix well.

Set aside for 1 hour, not mandatory but does help with end result

Spoon into greased muffin tins, and bake for 45-50 minutes.

Remove from the oven and let cool.

Can store in the fridge for up to a week or freeze for later.

http://pamelasglutenfreerecipes.com/vegetarian/gluten-free-vegan-breakfast-muffins/

6 Responses

Pamela
January 6th, 2014 at 2:08 pm

Alecia,
You mix the 2 Tbs of psyllium with 1 1/2 cups water. I added the 1 1/2 cups but neglected to type in the word water. My bad. Hope you love them!

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