Eggs in various forms probably make up a major part of most primal breakfasts but there are a few more things we can make that aren't based on the incredible egg!
Some primal folks say to stop thinking that you only eat certain foods at certain meals -- it's fine to eat left-over dinner for breakfast. However, in the morning I just don't want chicken or steak. Maybe it's just a culture thing; probably in other cultures and in other times people weren't so picky about their meals (they were probably just glad to have food!) These recipes provide more traditional breakfast food while still following the primal food recommendations.
Non-Egg-Based Breakfasts
These may have eggs in them but don't taste like "eggs" if you know what I mean.Nutty Granola
2 c mixed nuts (raw nuts, soaked in water for a few hours and dried)
1/4 c dried whole pitted dates
1/2 c unsweetened coconut
2 Tbs coconut oil
1/4 c honey
1 tsp cinnamon
1/2 tsp salt
1/2 c dried fruit (I used raisins and cranberries)
Grind the nuts coarsely, pour out about half into a large bowl. Continue grinding the rest of the nuts finer; add the dates and coconut, grind until it is a coarse meal, add to the bowl.
In a small pan, warm the coconut oil, honey, cinnamon, and salt until the oil melts and you can blend it. Pour over the nuts in the bowl. Stir in the dried fruit.
Spread on a cookie sheet lined with parchment and bake at 300 for 15 minutes, stirring frequently. Watch so that it doesn't turn too dark. (Another method is to bake at 170, for 3 or 4 hours, stirring every hour.)
Orange Cranberry Scones
These are delicious warm with butter and they are just as good for afternoon teatime! Made without the orange and cranberries and with a bit of vanilla I think these could be a base for strawberry shortcake with ripe juicy strawberries and real cream.
2 cups Blanched Almond Flour
1/4 cup Arrowroot Flour, Plus 2 Tbsp*
1/2 tsp Salt
2 tsp Baking Powder
2 Tbsp Maple Syrup, Grade B
1/4 cup Coconut Oil, Organic
1 Egg
zest of 1 Orange
1/2 cup dried cranberries
Preheat oven to 350 degrees.
In a medium sized mixing bowl, combine almond flour, a quarter cup of arrowroot flour, salt, and baking powder.
In a smaller mixing bowl, combine maple syrup, melted coconut oil, and one egg. Blend with a hand mixer until smooth. Blend wet ingredients with dry until evenly combined.
Add the orange zest and cranberries.
Add two tablespoons of arrowroot flour if needed to thicken the dough.
Line a baking sheet with parchment paper. Place the ball of dough on the parchment and flatten slightly into a round shape. Cut into 8 wedges but do not separate the sections.
Bake at 350 for 20 minutes.
(Thanks to The Food Lovers Kitchen for this recipe.)
*Note: I couldn't find arrowroot flour at the store so I made this with cornstarch, which is not primal. Update: At Fresh Market, arrowroot is in the spice area , not the baking area.
Fruit with Yogurt Topping
Arrange several kinds of fruit on a plate or large soup bowl (or mix it all up). Top with about 1/2 cup of full-fat unsweetened Greek yogurt that you have sweetened with a splash of vanilla and a teaspoon or less of honey. Use lots of colorful fruits, such as strawberries, blueberries, blackberries, apple slices, banana chunks, ... anything in season will be good. You can top the yogurt with a little flaked coconut or some sliced nuts.
Almond Joy Smoothie
This is delicious for breakfast or anytime, it is like drinking a chocolate milkshake!
½ frozen banana (freeze in chunks so it will be easier to blend)
1¼ cup coconut milk
2 Tbs shredded coconut
1 Tbs cocoa powder
½ tsp vanilla or almond extract
2 Tbs almond butter
1 cup crushed ice
Blend all ingredients except ice until smooth, add crushed ice and blend some more. Makes 1 serving.
(Thanks to The Lucky Penny for this recipe.)
Banana Pancakes
2 ripe bananas
1 egg
1 heaping tablespoon of almond butter
pinch salt
1/8 tsp vanilla
Mash the bananas with a fork, beat in the egg and almond butter. Cook in small pancakes in melted butter. They don't bubble like regular pancakes do. Make them small because they are hard to flip.
Serve with cinnamon, butter, or a bit of maple syrup.
(Slightly modified from recipe by Jack Etherington via Marks Daily Apple .)
Primal Coconut Pancakes and Waffles
2 eggs, lightly beaten
1 can coconut milk
1 cup unsweetened shredded coconut
1/2 cup almond flour
1/2 tsp salt
1/8 tsp cinnamon
1/4 tsp baking powder
1/2 tsp vanilla
Mix all ingredients by hand. It will not be a thick batter. These take a while to cook because of all the moisture from the coconut milk. Grease waffle iron or griddle with a bit of coconut oil.
Waffles: Pour into a greased waffle iron. Don't depend on the light on the waffle iron to indicate they are ready, Wait until almost all the steam is gone.
Pancakes: Pour batter on greased griddle. It will take about 3 minutes on each side. Look for lots of bubbles on the pancakes and brown edges. Flip carefully because these are very tender.
(Thanks to Adam Kayce via Marks Daily Apple. Update: Adam's video recipe makes these look easy, but I had a lot of trouble flipping them.)
Cinnamon Raisin Walnut Bread
½ c almond butter
1 T coconut oil
2 medium eggs at room temperature
1 t lemon juice
2 ½ T arrowroot powder
½ t salt
¼ t vanilla extract
¼ t baking soda
1 T plus 1 t cinnamon
¼ c Medjool dates, chopped
¼ c raisins
½ c walnuts, toasted and chopped
Preheat oven to 350 degrees. Grease a small/mini loaf pan with coconut oil and set aside. In the bowl of a mixer, blend the almond butter, coconut oil, eggs, and lemon juice until well-blended. Add arrowroot powder, salt, vanilla extract, baking soda, cinnamon and date. Blend again until well-blended. Add the raisins and walnuts and stir in.
Scrape batter into prepared loaf pan. Smooth out on top with spatula.
Bake for 30 minutes or until toothpick inserted in the center comes out clean. Cool completely before slicing. (from Tasty Eats at Home)
Egg-based Breakfasts
Frittata1 onion, chopped
1 green pepper, chopped
1 garlic clove, minced
2 tablespoons butter
1/2 cup chopped fresh tomatoes (or canned, diced tomatoes drained)
2 Tbs minced fresh parsley
5 eggs, lightly beaten
2 cups shredded mozzarella cheese
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp pepper
In a skillet, sauté the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables. Pour into an ungreased 9-in. pie plate. Bake, uncovered, at 350 degrees F for 25-30 minutes. Let stand for 5 minutes before cutting.
Vary this with Swiss, or Swiss & Cheddar. Also can add about 1/2 cup of leftover vegetables or frozen mixed vegetables. Some ham or sausage is good too. Make this the night before and reheat for breakfast or lunch.
Dark Chocolate Breakfast Souffle with Almond Butter Drizzle
This is really good!
4 eggs, whites and yolks separated
1 ripe banana, mashed
2 heaping Tbs cocoa powder
2 tsp pure vanilla extract
1 1/2 Tbs honey
¼ cup all natural dark chocolate chips
¼ tsp cinnamon
Almond Butter Drizzle:
1/3 cup almond butter
2 T coconut oil
1 tsp pure vanilla extract
pinch of salt
1 Tbs honey (optional)
Preheat oven to 350. Grease ramekins or pie pan with coconut oil.
Whip 4 egg whites until stiff peaks form.
In a small bowl, mix egg yolks, banana, cocoa powder, vanilla, honey, chocolate chips and cinnamon until well blended.
Fold the egg yolk mixture into the whites, folding just until blended. Pour into a greased pie pan or ramekins. Bake times:
4 ramekins (3/4 cup): 12 -14 minutes
1 pie dish: 15 – 18 minutes
While the souffles are baking, melt the almond butter and coconut oil, remove from heat and add vanilla and salt. Pour on top of the souffles to serve.
(Recipe from Primally Inspired)
More Primal Breakfast Ideas can be found on my Pinterest Board. As I try them I will post them here.
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