I think winter is here to stay!
Luckily, I have this handsome guy to shovel all our sidewalks!
Sammy likes to watch him to make sure he is doing a good job. 🙂
And I prepare breakfast!
I don’t know about you, but I have problems finding options for breakfast that do not have sugar involved!
I work 12 hour shifts, so I have to have foods that will keep me full for a long time, so I am not constantly eating all day long at work. Since I decided to go grain-free, oatmeal is not an option any longer!
Ashley posted about her buckwheat bakes a while back, and I had forgotten about them! They are filling, easy to transport to work, and delicious (and can be made sugar free!).
Carob Almond Buckwheat Bake
2 tbsp raw buckwheat, ground into a powder in a coffee grinder
1 tbsp amaranth seeds
1 tbsp carob powder
1 tbsp chia seeds
1 tbsp ground flax seed
1/2 tsp baking powder
1 dash salt
1/4 tsp almond extract
1/2 banana, mashed
1/4 cup unsweetened almond milk
Preheat oven to 350.
Grind 2 tbsp raw buckwheat groats in a coffee grinder (should make about 1/4 cup ground). Add the whole amaranth seeds, carob powder, chia seeds, ground flax seed, baking powder and salt in a small bowl.
In a separate bowl, mash the banana. Add it to the buckwheat mixture with the almond extract and milk. Mix well.
Prepare a ramekin or small bowl by spraying with nonstick cooking spray. Spoon the mixture into the bowl. Put the bowl on a baking sheet and place in the 350 degree oven.
Bake for 30-35 minutes until it is puffed and looks muffin like.
Top with nut butter, nuts, fruit, raisins, whatever you feel like!
I love these because I can make them them in advance, pop in a container, and have breakfast ready for all week long at work! And it keeps me full!
With coffee! Luckily for me, I don’t like sugar in my coffee. Just milk for me – unsweetened vanilla almond milk is my favorite!
I also have been experimenting with protein muffins that I found here. These are also great for taking to work!
Pumpkin Muffins
Serves 1
adapted from here
2 large egg whites, whisked
2 tbsp coconut flour
1 tbsp chia seeds
1 tbsp raisins or dried cranberries
1/4 cup pumpkin puree
1/2 tsp baking powder
Mix together all ingredients. Place in a microwave safe container.
I used a coffee cup. Spray with nonstick spray so the muffin will come out after it is cooked.
Microwave for 3 minutes (depending on your microwave). Top with nut butter, sugar-free jelly, additional raisins, and sliced banana. Coconut cashew butter is awesome on this!
If you are not restricted from sugar, you can add 1 tbsp maple syrup as well. I think it is fine without it! The coconut flour gives it a different sort of texture from a regular muffin, but I like it. I won’t tell you what my husband said about it …
Do you have any sugar free breakfast ideas that you love?
The Healthy Beehive 
Ricki
/ November 5, 2011Your bake looks fabulous! I am totally in love with those things. . . love that they can be made without grains (technically!) too. Great breakfast (and thanks for the shout-out!). 🙂
jane
/ November 5, 2011Ah thank you so much!
Lisa
/ November 5, 2011The buckwheat bake and the muffin both look really good!
The only things I really eat for breakfast are eggs with cheese—it helps a lot with not getting hungry for a while (although since I’m doing the intermittent fasting thing, I’ve been eating “breakfast” around 12-1pm—I guess it’s still technically breakfast!).
jane
/ November 5, 2011Very true, eggs do fill me up too. That is normally my “weekend breakfast”! It is just hard to take to work …