Crumbly Seed Squares

These seed squares are gluten-free, dairy-free and vegan. They also happen to be my mother’s favourite thing that I bake. I like eating these guys in the morning because they are soft, subtly sweet, and packed with goodness. The chia seeds, pumpkin seeds, and sunflower seeds are a winning combo when it comes to omega-3’s and fiber. If you want your seed squares to be less soft and crumbly and more of a breakfast bar, you can try substituting the millet flour for some gluten free all purpose baking flour. 

Ingredients:

-1 cup gluten free rolled oats
-1 cup gluten free millet flour
-1 tbsp. ground chia seeds
-1 tbsp. arrowroot starch
-½ tsp. sea salt

-1/2 cup pumpkin seeds
-1/3 cup sunflower seeds
-1.2 cup dried cranberries (or raisins)
-1/2 cup maple syrup (or agave nectar)
-1/3 cup melted coconut oil
-1/4 cup soy milk
(or coconut, almond, rice)
-Cinnamon for sprinkling

Directions:

1) Preheat the over to 350 degrees.

2) Mix the rolled oats, millet flour, ground chia, arrowroot starch, and sea salt in a large bowl.

3) Mix the maple syrup, melted coconut oil and soy milk in a second bowl. Add this mix into the first large bowl. Add in your seeds and dried fruit and mix all together.

4) Pour the mixture onto a large pan covered in parchment paper. Spread the mixture out evenly onto the pan and shape into a rectangle. Sprinkle with cinnamon.

5) Bake in the oven for 20 minutes. Allow to cool before cutting up into individual squares. I find that because these guys are crumbly, you can just start cutting somewhere and easily pull them apart in a little rustic looking pieces. 

Apple Cinnamon Breakfast Muffins

I call these beauties breakfast muffins because they are dense, filling, and packed with only the best ingredients. These muffins are also great as a healthy snack, as they are full of fiber and contain no added sugar. And don’t they just look so pretty and rustic? These are the perfect treat for fall.

Ingredients:

-1 apple (I like Royal Gala apples or McIntosh)
-1 cup millet flour
-1/2 cup almond flour
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp sea salt
-1 tbsp ground chia seeds (optional)
-1 tsp cinnamon
-1 cup natural applesauce
-1/2 tsp vanilla extract
-1/4 cup melted coconut oil
-2 tsp melted raw honey (or regular)
-Cinnamon for sprinkling
-Walnuts (optional for toppings)

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the dry ingredients into a bowl: millet flour, almond flour, baking soda, baking powder, salt, cinnamon, and ground chia seeds.

3. Mix the wet ingredients into a bowl: applesauce, vanilla extract, coconut oil and raw honey.

4. Mix the wet ingredients into the dry ingredients with a whisk.

5. Mix in 1 cup diced apples (or about one apple).

6. Place batter in greased muffin tins. Add in any extra apple slices for decoration, and crumble walnuts on top. Top off with cinnamon. If you want a nice crunchy top, you can sprinkle on some brown sugar.

7. Place in the oven and bake for 24 minutes, or until a toothpick comes out clean.

This recipe makes about 9 large breakfast muffins.