Archives for breakfast

Plum Ginger Cake


7 plums, pitted and cut into 1/2″ pieces

small handful of candied ginger

1 stick butter at room temperature

1/2 cup coconut sugar

2  eggs, beaten

3/4 cup buckwheat flour

3/4 cup almond flour

1/2 tsp baking soda

pinch sea salt

Preheat oven to 350˚F. Butter 9×9″ pan. Beat butter and sugar together and once a soft mixture is achieved, slowly add eggs. In separate bowl, combine flours, salt and baking soda, mixing well. Fold dry mixture into wet, then adding plums and ginger. Bake 45-55 minutes or until toothpick comes out dry.

Papaya and Blueberries



Half papaya, seeds cleaned out

1/2 c blueberries

juice of 1/2 lime

Squeeze lime juice over papaya, fill with blueberries and enjoy as snack or for breakfast!

Alla’s Cranberry Torte

photo 1

1 1/2 cup cranberries, rinsed

1 1/4 cup spelt flour (or regular white or whole wheat)

3/4 cup olive oil

3 eggs, separated

1/2 cup walnuts, quartered

3/4 cup coconut sugar

1 tsp baking soda

1 Tbsp lemon juice

Preheat oven to 350F. Combine egg yolks, sugar and olive oil first, followed by flour, cranberries and walnuts, in a medium size bowl. In another bowl, beat egg whites until white peaks are formed, slowly adding baking soda and lemon juice. Carefully, add the egg white mixture to the batter and mix just enough to combine well. Pour batter into a 9″ pie dish. Cook 30-40 minutes or until a toothpick is dry when inserted into the middle.

Pumpkin Muffins

Pumpkin Muffins

2 c spelt flour

2 tsp baking powder

1/4 tsp baking soda

1/2 c coconut sugar

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 c pumpkin purée

2 eggs

1/2 c coconut milk

1/4 c coconut oil

1/2 c pumpkin seeds

2 Tbsp maple syrup

Preheat oven to 400˚F and line muffin tin with 12 liners. Combine dry ingredients (except pumpkin seeds) well and set aside. In separate bowl combine wet ingredients (except maple syrup). Divide batter evenly in the muffin tin. Bake for about 30 minutes or until tooth pick comes out dry. Transfer to a wire rack. While the muffins are cooling, roast pumpkin seeds in a cast iron pan for a few minutes until they get golden. Transfer to small bowl and combine with maple syrup. “Sprinkle” the mixture on top of each muffin and let cool.


Peaches and Cream

Peaches and Cream

2 Peaches

1 Tbsp sugar

1/2 cup whipped cream*

* Non-dairy option: soak 1/2 cup raw cashews and 4 pitted dates in water for 2 hours. Drain water. Put nuts and dates in blender, and fill with water so they are just covered. Add vanilla extract, blend until creamy consistency.

Quarter and cut peaches into small chunks. Put into glass container and sprinkle with sugar. Cover and refrigerate for 3-4 hours, allowing the fruit to macerate. Serve chilled with a dollop of cream.