Learn some great way to enjoy a healthy coconut-rich breakfast. Check out the article we found over at Health Impact News.
The energy and nourishment needed for a productive day starts at the breakfast table; so why not start the day off right with the many benefits of coconut? Coconut can be eaten in both sweet and savory dishes, taking the place of many of the foods you may already be eating to break the fast.
The forms of coconut are many. Using them individually or in combination with one another can produce health-giving, allergen-friendly versions of some of our favorite breakfast foods.
Coffee
Yes, coconut can be an integral part of your morning coffee! Coconut oil can be added to hot coffee along with coconut cream concentrate. This creates a rich beverage that will perk you up and keep you going.
Here are a few ways to incorporate even more coconut into your morning meal:
Coconut Coffee
Servings: 1
Preparation Time: 5 minutes
- 1 cup good, strong, freshly-brewed coffee
- 1 tablespoon virgin coconut oil
- honey, to taste
- dollop coconut milk*
- cinnamon, a dusting
Brew your coffee a bit stronger than usual. Pour into your favorite mug with the coconut oil, honey, and coconut milk. Blend until frothy.
Pour back into your mug and dust with cinnamon. Drink while hot. *Yum*
Pancakes and Muffins
These breakfast baked goods are easily adaptable to include plenty of coconut products. Replace the fats in your favorite recipes with melted coconut oil or stir in shredded coconut for extra chew.
These coconut-rich pancakes and muffins can be enjoyed as well:
Grain-Free Pumpkin Coconut Pancakes – Utilizes coconut flour instead of wheat flour and can be cooked in coconut oil.
Servings: 6
Preparation Time: 20 minutes
- 1/4 cup coconut flour
- 4 pastured eggs
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 tablespoon raw honey
- Whipped pastured cream or coconut cream – optional
Mix flour and eggs in a medium-sized bowl and blend well. Add all other ingredients, mix and let sit for at least 5 minutes. Check for clumps and break up with a fork.
Heat and grease griddle with butter or coconut oil. Ladle small amounts of batter onto griddle – make 2-inch pancakes for best results. Cook about 2 minutes on each side or until golden brown.
Serve with maple syrup or homemade whipped cream (dairy or coconut milk).
Recipe submitted by Sarah,
Gluten-Free Banana Almond Muffins – Uses coconut oil and coconut flour to make a wonderful, flavorful muffin.
Servings: yields 12
Preparation Time: 10 minutes
- 3 eggs
- 1/3 cup raw honey
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup heavy cream
- 4 tablespoons coconut oil or butter, melted
- 3 overripe bananas, mashed
- 2 cups homemade almond flour*
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
Topping:
- 2 tablespoons almond flour
- 1/4 teaspoon freshly grated nutmeg
Preheat oven to 375 degrees F.
Whisk eggs and honey together in a large bowl until well combined. Add extracts, cream, butter/coconut oil and bananas and whisk until well mixed.
Add remaining ingredients and mix until well combined.
Mix topping ingredients together. Divide muffin batter between 12 paper lined muffin cups and sprinkle with topping.
Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe courtesy Sarah Shilhavy
Next article: How To Make Your Own Coconut Milk
Read full article: How to Eat a Coconut-Rich Breakfast
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