Dessert For Breakfast

Yes, I said it, dessert for breakfast. I have created three yummy desserts that can be served for breakfast. Your breakfasts will never be the same again, they will be filled with richness, sweetness and deliciousness.

Let's get right into it with dessert number one, which is a Blueberry ice cream. I can't think of anything better than ice-cream on a hot summer's morning. This blueberry yumminess is a quick breakfast that can be done in 5 minutes, just don't forget to freeze your bananas, blueberries and yoghurt the night before.


Blueberry ice cream


Preparation time: 5 minutes

Cooking time: 0 minutes

Serves: 2


Ingredients

3 large frozen bananas (sliced)

½ cup/ 125ml frozen blueberries

¼ cup/ 60ml semi-frozen yoghurt (not completely frozen)

2t/ 10ml vanilla essence


Method



1.Add all the ingredients into a food processor and process until the ingredients are smooth and creamy. The end result should resemble a soft-serve ice cream.

2. Pop the ice cream into a freeze proof container and place in the freezer for 30 minutes to harden slightly, before serving.

3.This ice cream is best enjoyed immediately but can be stored in a freeze proof container.

4. Serve the ice cream with a few blueberries on top.

Next up, Butternut Mini Cakes, lightly dusted with coconut flour. Who doesn't want to have cake for breakfast? These heavenly cakes are light, fluffy and moist. This is a great recipe to use leftover butternut from dinner the night before.

Butternut Mini Cakes


Preparation time: 15 minutes

Cooking time: 10-15 minutes

Makes: 12


Ingredients


Mini Cakes

½ cup/ 125ml whole wheat flour

½ cup/ 125ml all-purpose flour

½ t/ 2.5ml baking powder

A pinch of bicarbonate soda

A pinch of salt

½ t/2.5ml cinnamon powder

¼ t/ 1.25ml nutmeg powder

2 large eggs

1/3 cup/ 80ml butternut squash puree

¼ cup/ melted coconut oil

¼ cup/ 60ml honey or sweetener of choice

1t/ 5 ml vanilla essence

1t apple cider vinegar


Garnish

1T/ 15ml coconut flour for dusting (optional)


Method



1. Preheat oven to 180°C. Grease a mini cake pan.

2. In a large mixing bowl combine all the dry ingredients, stir well and set aside.

3. In another mixing bowl combine all the wet ingredients, whisk well before pouring over the dry ingredients. Gently combine wet and dry ingredients. Do not over mix the batter.

4. Spoon in the mixture into the prepared pan and fill each mini cake three-quarters full.

5. Bake for 10-15 minutes until toothpick inserted comes out clean.

6. Carefully remove the mini cakes from the pan and place on a wire rack to completely cool.

7. Dust the mini cakes with coconut flour and enjoy.


Tip...

This is a recipe that you can play around with alternative flours. You can also replace the regular flour with oats flour or almond flour, just keep in mind that the cakes will be a bit more dense.


Best enjoyed with…

Serve these mini cakes with a drizzle of peanut butter and some fresh fruit or enjoy with plain yoghurt and fresh fruit or enjoy them as is, with a cup of coffee or tea.


Finally, I left my favourite for last, no bake chocolate cookies. This extremely easy cookie recipe will revolutionise breakfast for ever.

No Bake Chocolate Cookies


Preparation time: 20 minutes

Cooking time: 0 minutes

Makes: 12


Ingredients



Cookies

1 cup/250ml rolled oats

1 cup/250ml ground up regular oats (oats flour)

½ cup/ 125ml finely desecrated coconut

A pinch of salt

½ cup/ 125ml crunchy peanut butter

160g dark chocolate

¼ cup/ 60ml dairy or non-dairy milk

2t/ 10ml vanilla essence


Topping

80g dark chocolate

¼ cup/60ml finely desecrated coconut


Method



1. In a medium mixing bowl combine rolled oats, oats flour, coconut and salt. Mix and set aside.

2. In a medium microwave proof bowl combine peanut butter, chocolate and milk. Microwave until chocolate has completely melted.

3. Mix in vanilla and pour over the dry ingredients. Using a wooden spoon or your hands mix the wet ingredients into the dry ingredients. Work quickly because the chocolate will start to harden once mixed into the dry ingredients.

4. Use a large spoon, cookie scoop or your hands to form 12 even cookies. Place cookies in the refrigerator for 30 minutes to set.

5. Once cookies have set, melt chocolate and place coconut into a bowl. Decorate cookies as you desire. Place cookies back into the refrigerator for 30 minutes to allow chocolate to set.


Best enjoyed with…

Serve these cookies in the morning with some fresh fruit and yoghurt. Don’t forget your cup of coffee or tea.

Ps: All weight loss starts in the kitchen...

Yena❤


#breakfast #desserts #healthyfood #chocolate #blueberries #butternut

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