by Shon Brooks
Cooking spray
Directions:
Spray your slow cooker with some cooking spray and add coconut milk.
Also, add oats, carrots, agave nectar, cardamom and saffron.
Stir, cover and cook on Low for 7 hours.
Stir oatmeal again, divide into bowls and serve with chopped pistachios on top.
Enjoy!
Nutrition: calories 140, fat 2, fiber 2, carbs 4, protein 5
Wonderful Blueberry Butter
Preparation time: 10 minutes
Cooking time: 6 hours
Servings: 12
Ingredients:
5 cups blueberries puree
2 teaspoons cinnamon powder
Zest from 1 lemon
1 cup coconut sugar
½ teaspoon nutmeg, ground
¼ teaspoon ginger, ground
Directions:
Put blueberries in your slow cooker, cover and cook on Low for 1 hour.
Stir your berries puree, cover and cook on Low for 4 hours more.
Add sugar, ginger, nutmeg and lemon zest, stir and cook on High uncovered for 1 hour more.
Divide into jars, cover them and keep in a cold place until you serve it for breakfast.
Enjoy!
Nutrition: calories 143, fat 2, fiber 3, carbs 3, protein 4
Delicious Pumpkin Butter
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 5
Ingredients:
2 teaspoons cinnamon powder
4 cups pumpkin puree
1 and ¼ cup maple syrup
½ teaspoon nutmeg
1 teaspoon vanilla extract
Directions:
In your slow cooker, mix pumpkin puree with maple syrup and vanilla extract, stir, cover and cook on High for 4 hours.
Add cinnamon and nutmeg, stir, divide into jars and serve for breakfast!
Enjoy!
Nutrition: calories 120, fat 2, fiber 2, carbs 4, protein 2
Delicious Breakfast Quinoa
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 4
Ingredients:
2 cups water
1 cup coconut milk
2 tablespoons maple syrup
1 cup quinoa, rinsed
1 teaspoon vanilla extract
Berries for serving
Directions:
Put the water in your slow cooker.
Add milk, maple syrup and quinoa, stir, cover and cook on Low for 8 hours.
Fluff quinoa mix a bit, divide into bowls, add vanilla extract, stir and serve with your favorite berries on top.
Enjoy!
Nutrition: calories 120, fat 2, fiber 1, carbs 4, protein 4
Apple Crumble
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 4
Ingredients:
1 cup granola
2 apples, peeled, cored and cut into chunks
1/8 cup maple syrup
2 tablespoons coconut butter
¼ cup apple juice
½ teaspoon nutmeg, ground
1 teaspoon cinnamon, ground
Directions:
Put the apples in your slow cooker.
Add maple syrup, butter, apple juice, nutmeg and cinnamon.
Stir gently, sprinkle granola on top, cover and cook on Low for 4 hours.
Divide into bowls and serve.
Enjoy!
Nutrition: calories 160, fat 1, fiber 2, carbs 4, protein 5
Delicious Banana and Coconut Milk Delight
Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 6
Ingredients:
2 cups bananas, peeled and sliced
28 ounces canned coconut milk
1 cup steel cut oats
½ cup water
2 tablespoons palm sugar
1 and ½ tablespoons coconut butter
¼ teaspoon nutmeg, ground
½ teaspoon cinnamon powder
1 tablespoon flax seed, ground
½ teaspoon vanilla extract
A pinch of sea salt
Chopped walnuts for serving
Cooking spray
Directions:
Grease your slow cooker with cooking spray and add coconut milk.
Also, add bananas, oats, water, palm sugar, coconut butter, cinnamon, nutmeg, flax seed and a pinch of salt.
Stir, cover and cook on Low for 7 hours.
Divide into bowls and serve with chopped walnuts on top.
Enjoy!
Nutrition: calories 150, fat 2, fiber 1, carbs 5, protein 7
Carrot and Zucchini Surprising Breakfast
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 4
Ingredients:
1 and ½ cups almond milk
½ cup steel cut oats
A pinch of nutmeg, ground
1 small zucchini, grated
1 carrot, grated
A pinch of cloves, ground
2 tablespoons agave nectar
½ teaspoon cinnamon powder
¼ cup pecans, chopped
Directions:
Put the milk in your slow cooker and mix with oats, zucchini, carrots, nutmeg, cloves, cinnamon and agave nectar.
Stir, cover and cook on Low for 8 hours.
Add pecans, stir gently, divide into bowls and serve right away.
Enjoy!
Nutrition: calories 120, fat 1, fiber 2, carbs 5, protein 8
Simple Quinoa and Cranberries Breakfast
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 4
Ingredients:
¼ cup cranberries, dried
1/8 cup coconut flakes
1/8 cup almonds, sliced
3 teaspoons agave nectar
1 cup quinoa
3 cups water
1 teaspoon vanilla extract
Directions:
Put the water in your slow cooker.
Add quinoa, vanilla extract, cranberries, coconut flakes, agave nectar and almonds, stir, cover and cook on Low for 4 hours.
Fluff quinoa with a fork before dividing into bowls and serving.
Enjoy!
Nutrition: calories 120, fat 2, fiber 1, carbs 6, protein 7
Delicious Banana Bread
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 6
Ingredients:
3 bananas, peeled and mashed
1 teaspoon baking powder
½ teaspoon baking soda
2 cups whole wheat flour
1 cup palm sugar
2 tablespoons flax meal + 1 tablespoon water
½ cup coconut butter, melted
Directions:
In a bowl, mix sugar with flour, baking soda and baking powder and stir.
Add flax meal mixed with the water, butter and bananas, stir really well and pour the mix into a greased round pan that fits your slow cooker.
Arrange the pan into your slow cooker, cover and cook on Low for 4 hours.
Leave your bread to cool down, slice and serve it for breakfast.
Enjoy!
Nutrition: calories 160, fat 3, fiber 3, carbs 7, protein 6
Breakfast Energy Bars
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 8
Ingredients:
½ teaspoon cinnamon
1 cup almond milk
1/3 cup quinoa
2 tablespoons chia seeds
1/3 cup apple, dried and chopped
½ cup raisins
2 tablespoons maple syrup
2 tablespoons almond butter, melted
1/3 cup almonds, roasted and chopped
2 tablespoons flax meal + 1 tablespoon water
Cooking
spray
Directions:
Grease your slow cooker with cooking spray and add a parchment paper inside.
In a bowl, mix melted almond butter with maple syrup and whisk really well.
Add cinnamon and almond milk and whisk everything.
Add flax meal mixed with water and stir well again.
Transfer this to your slow cooker, add quinoa, chia, apples and raisins, stir really well and press into the slow cooker.
Cover and cook on Low for 4 hours.
Take quinoa sheet out of the slow cooker using the parchment paper as handles, leave aside to cool down, slice and serve.
Enjoy!
Nutrition: calories 140, fat 3, fiber 2, carbs 6, protein 5
Tasty Breakfast Buns
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 6
Ingredients:
6 tablespoons almond milk, hot
½ tablespoon coconut butter, melted
4 tablespoons maple syrup
1 teaspoon vanilla extract
2 and ¼ teaspoons yeast
2 cups whole wheat flour
Cooking spray
For the sauce:
¼ cup pecans, chopped
2 tablespoons almond milk
2 tablespoons coconut butter, melted
4 tablespoons maple syrup
For the filling:
½ tablespoons coconut butter, melted
3 tablespoons maple syrup
1 and ½ teaspoons cinnamon powder
Directions:
In a bowl, mix 6 tablespoons milk with ½ tablespoon butter, 1 teaspoon vanilla extract and 4 tablespoons maple syrup, stir well and heat up in your microwave for a few seconds.
Add flour and yeast, knead really well until you obtain a dough and leave aside for now.
In a bowl, mix 2 tablespoons almond milk with 2 tablespoons coconut butter, 4 tablespoons maple syrup and pecans and stir really well.
In another bowl, mix ½ tablespoon coconut butter with 3 tablespoons maple syrup and cinnamon powder and stir well.
Divide your dough into 12 rectangles and brush each with the cinnamon filling.
Roll and shape 12 balls and dip each in the maple syrup and pecans sauce you’ve made.
Grease your slow cooker with the cooking spray and arrange your sweet buns in it.
Cover and cook on Low for 2 hours.
Leave your buns to cool down completely before serving.
Enjoy!
Nutrition: calories 200, fat 4, fiber 3, carbs 7, protein 5
Cornbread Casserole
Preparation time: 10 minutes
Cooking time: 2 hours and 30 minutes
Servings: 6
Ingredients:
3 garlic cloves, minced
1 green bell pepper, chopped
1 yellow onion, chopped
15 ounces canned black beans, drained
15 ounces canned red kidney beans, drained
15 ounces canned pinto beans, drained
15 ounces canned tomatoes, chopped
10 ounces tomato sauce
10 ounces canned corn, drained
2 teaspoons chili powder
1 teaspoon hot sauce
A pinch of salt and pepper
½ cup yellow corn meal
½ cup almond flour
1 and ¼ teaspoons baking powder
1 tablespoon palm sugar
¾ cup almond milk
1 tablespoon chia seeds
1 and ½ tablespoons vegetable oil
Cooking spray
Directions:
Heat up a pan over medium high heat, add garlic, bell pepper and onions, brown them for 7 minutes and transfer them to your slow cooker after you’ve sprayed with cooking spray.
Add black beans, pinto beans, red kidney beans, tomatoes, tomato sauce, corn, chili powder, salt, pepper and hot sauce, stir, cover and cook on High for 1 hour.
Meanwhile, in a bowl, mix almond flour with cornmeal, baking powder, sugar, milk, chia seeds and vegetable oil and stir really well.
Add this to the slow cooker and spread.
Cover slow cooker again and cook on High for 1 hour and 30 minutes more.
Leave your cornbread to cool down before slicing and serving.
Enjoy!
Nutrition: calories 240, fat 4, fiber 2, carbs 6, protein 9
Delicious Tapioca Pudding
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 6
Ingredients:
4 cups coconut milk
½ cup pearl tapioca
1 teaspoon vanilla extract
2 teaspoons orange extract
Directions:
Put coconut milk in your slow cooker.
Add tapioca, vanilla and orange extract, stir, cover and cook on High for 2 hours.
Divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 140, fat 1, fiber 2, carbs 3, protein 5
Incredible Rice Pudding
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 2
Ingredients:
½ cup coconut sugar
2 cups almond milk
½ cup brown rice
1 teaspoon vanilla extract
1 tablespoons flax seed meal
½ cup raisins
1 teaspoon cinnamon powder
Directions:
Put the milk in your slow cooker.
Add rice and sugar and stir well.
Also, add flaxseed meal, raisins, vanilla and cinnamon, stir, cover and cook on Low for 2 hours.
Stir your pudding again, cover and cook on Low for 1 more hour.
Divide into bowls and serve.
Enjoy!
Nutrition: calories 160, fat 2, fiber 3, carbs 8, protein 12
Lentils Sandwich
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
Servings: 4
Ingredients:
For the sauce:
½ cup blackstrap molasses
28 ounces canned tomatoes, crushed
6 ounces tomato paste
¼ cup white vinegar
2 tablespoons apple cider vinegar
1 sweet onion, chopped
3 garlic cloves, minced
1 teaspoon dry mustard
1 tablespoon coconut sugar
¼ teaspoon red pepper flakes
A pinch of sea salt
¼ teaspoon liquid smoke
A pinch of cayenne
4 cups green lentils, cooked and drained
Directions:
Put molasses in your slow cooker.
Add tomatoes, tomato paste, vinegar, apple cider vinegar, onion, garlic, mustard, sugar, salt, pepper flakes, cayenne and liquid smoke.
Stir everything, cover your slow cooker and cook on High for 1 hour and 30 minutes.
Add lentils, stir gently, divide on vegan buns and serve for breakfast.
Enjoy!
Nutrition: calories 150, fat 3, fiber 4, carbs 6, protein 7
Breakfast Quinoa Pudding
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
Servings: 2
Ingredients:
¼ cup maple syrup
3 cups almond milk
1 cup quinoa
2 tablespoons vanilla extract
Directions:
Put quinoa in your slow cooker.
Add maple syrup and almond milk and stir.
Also add vanilla extract, stir, cover and cook on High for 1 hour and 30 minutes.
Stir your pudding again, divide into bowls and serve.
Enjoy!
Nutrition: calories 140, fat 2, fiber 2, carbs 5, protein 5
Simple Fruity Breakfast
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 6
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Ingredients:
1 cup apricots, dried and chopped
¾ cup red quinoa
¾ cup steel cut oats
2 tablespoons agave nectar
½ teaspoon vanilla bean paste
¾ cup hazelnuts, toasted and chopped
6 cups water
Chopped hazelnuts for serving
Directions:
In a bowl, mix quinoa with oats, vanilla bean paste, apricots, hazelnuts, agave nectar and water and stir well.
Pour this into your slow cooker, cover and cook on Low for 8 hours.
Stir again everything, divide into bowls and serve with more chopped hazelnuts on top.
Enjoy!
Nutrition: calories 251, fat 4, fiber 4, carbs 10, protein 7
Wonderful Breakfast Idea
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 4
Ingredients:
3 cups almond milk
