I made a pineapple breakfast pudding for breakfast and as a quick snack for the children
– gluten free sandwich bread (Or plain gluten free cake)
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 cup flax meal (optional)
– 1/2 tsp spice
– I/2 tsp vanilla
– 1/8 cup raisins
– 3/4 – 1 cup sugar (depending on how sweet you want it.)
– 1/4 cup oil
– 1/4 cup crushed pineapple
– 100% pineapple juice
– 1/8 cup shredded coconut (optional)
* *replace the sugar with blended dates for a sugar free option
Crumble bread. Add dry ingredients and mix well. Add pineapple, raisins and oil and mix well. Add just enough pineapple juice until the mixture becomes wet and soft.
Bake for 15-20 minutes at 350 or until the sides and top become crispy.
The best of all it is easy enough for the children to make by themselves because it is a dump cake type recipe.
1/4 cup diced ripe pspaya
i frozen banana
ice- (about 2 cups)
1 tbsp Organic unrefined brown sugar or sweetener of choice
Toss banana, papaya and sugar I to blender. Add enough water to get the blender going. Blend until smoothe. Add lime juice and ice to blender and pulse until you get an is slushly texture.
This was what the children ate for snack last Monday
– coconut ice cream
– carrot cake
– sliced banana
I made some garbanzo paste this morning for breakfast.
1 cupped cooked garbanzos
1 tsp salt or salt to taste
2 cloves of garlic
1/2 tsp turmeric powder (skip if you don’t mind a paler collet)
1 tbsp olive oil
1 tbsp nutritional yeast
1/4 tsp lime juice
Add all ingredients except lime and nutritional yeast to the blender. If using a blender that is not high powered then you will need to occasionaly scrpe down the sides and add water, 1 tbsp at a time.
when smoothe, add yeast and lime juice and process to mix it in completely or you could stir it in.
Serve with crackers or on sandwiches.