Breakfast Nut Crisp

  • 1 cup raw, unsalted sunflower seeds
  • 1 cup finely ground cashews (food processor works well for creating nut meals like this)
  • 1 cup unsweetened, dehydrated coconut with no additives (available at WFM in bins or TJs (cheap!))
  • 1 Tbsp ground cinnamon
  • 1⁄2 tsp ground nutmeg
  • 1 Tbsp arrowroot
  • 1 Tbsp vanilla extract
  • 1⁄4 cup coconut oil
  • 1 Tbsp honey
  • 1⁄2 tsp sea salt
  • 6+ cups chopped fruit (Our personal favorite is to combine ~5 1/2 cups unpeeled pears and 1⁄2 cup dried blueberries or currants.)

Breakfast Nut Crisp Vanilla Sauce

  • 1 16 oz coconut creamer
  • 1 pint plain coconut yogurt, unsweetened 2 tsp vanilla extract
  • Whisk all together over medium-low heat until gentle simmer (don’t boil!). Serve alongside Breakfast Nut Crisp
  1. Preheat oven to 375 degrees.
  2. Melt coconut oil and honey together in a small saucepan on medium heat. Cool; then stir in vanilla.
  3. Meanwhile, blend dry ingredients (nuts, seeds, coconut, cinnamon, nutmeg, arrowroot, and sea salt) together in a separate bowl.
  4. Pour the two mixtures together and blend well (clean hands are your best tool!), mixing thoroughly. Place in a large “lasagna” pan and tamp down to make a relatively smooth top surface.
  5. Bake for ~45 min. or until fruit is desired softness.
  6. Serve hot with vanilla sauce on side

Vegan/Vegetarian/DF/GF/Paleo

Get Instant Access

3 Steps to a Healthier You

Download these three steps to a healthier you from Happy Belly Health

More Healthy Resources

Choose a Topic

Share this Recipe

Facebook
Twitter
LinkedIn
Pinterest

More Recipes:

Your Road to Optimal Health Begins Here

Download these health strategies and take the first steps: “3 Steps to a Healthier You!”

* indicates required
Your Concerns

Intuit Mailchimp