SuperFood Breakfasts

superfood breakfasts cookbook review

I was asked awhile ago to review the cookbook SuperFood Breakfasts published by DK Canada and while I made quite a few of the recipes from the cookbook I forgot to write out a review. I am admitting I forgot about the review and that I am human.
I am sharing my review of this mini cookbook with you now and think this cookbook would be a great addition for you and your family. It has 25 recipes offering healthy and balanced breakfast ideas.
Who wouldn’t want more ideas for breakfast, right? These breakfast recipes would work also for lunches too.
In this mini cookbook there are recipes for smoothie bowls, granolas, pancakes, breads, overnight oats and many others. One of the first recipes I made was the Quinoa Superseed Bread. The recipe calls for soaking quinoa overnight in water but once that is done it is an
easy bread recipe to make.
It is a very dense seeded bread and is packed with protein.

superfood breakfasts cookbook review
superfood breakfasts cookbook review

I made the scrambled eggs with Kale and Black Beans as well as an overnight oats and smoothie bowl recipe. All tasted great!
Homemade granola is a favourite of mine to make and I was interested in trying the recipe for Quinoa and Buckwheat Granola in the Superfood Breakfasts cookbook. It calls for cooking the raw quinoa and then adding it to all the other ingredients before baking it. I had never thought about adding cooked quinoa to granola and was intrigued to test it out.
It worked!
The cooked quinoa adds a nice crunch to the granola mix.

superfood breakfasts cookbook review
superfood breakfasts cookbook review

This little cookbook would be a great addition to your cookbook collection and with school almost back in session any extra ideas for feeding your family quick and healthy meals is always a handy thing.

superfood breakfasts cookbook review

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten Free Vegan Granola



I love granola and yogurt. I love homemade granola and a great thick greek yogurt! Here is a recipe for a great tasting granola, and one that you could take in Ziploc bags with you, so that you always have a great tasting snack.
I promised you the recipe from Erin McKenna’s latest cookbook “Babycakes, Covers the Classics” (a gluten free vegan cookbook) after posting her recipe for easy Oatmeal Cookies last week.
I hope that some of you picked up her latest cookbook for all the recipes look easy to make and I think would be a great cookbook to have on your shelves.
I’ve tried my share of cookbooks, in fact whenever I am in Chapters I look to see if any new gluten free cookbooks have come out. When I do see one that I do not have, I take it home, and I am sorry to say some gluten free cookbooks don’t pass the mustard.
This one does, and I am happy to endorse it!
As per usual I added my own bit of flair to the recipe. I have stated in many blogs that I collect spices. Whenever I travel or visit new places I am always on the lookout for new flavors and combinations to add to my collection.
Today was no different. I added vanilla powder, meyer lemon peel, nutmeg, and Saigon cinnamon. I made 2 batches of this granola and following Erin’s recipe, the granola still turns out great. I like to play with flavors so these were my additions, feel free to play with your own combinations. Orange peel? Banana chips?
Have some fun!




Gluten Free Vegan Granola

Ingredients
  

  • 4 cups gluten free oats (I use Only Oats)
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 1/2 cups unsweetened coconut
  • 1 cup pecans(optional, or use almonds, pumpkin seeds, walnuts)
  • 1 cup dried berries(cranberries, blueberries, cherries, raisins)
  • 1/3 cup MELTED coconut oil
  • 1/3 cup agave nectar

Instructions
 

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, combine oats, salt, cinnamon, ginger, coconut, pecans and berries and mix together.
  • Add the coconut oil and agave nectar and toss until the oats are covered.
  • Pour the mixture onto the baking sheet, spread out and bake for 15 minutes.
  • Give the mixture a stir and continue baking for 10-15 minutes more.
  • Remove from the oven and allow to cool.Store granola in a covered container. (I use a Tupperware container).
Tried this recipe?Let us know how it was!