4 minute read

Brekkie Aussie-Style

We took a lesson from the Aussies and whipped up a super extra brunch. Decadent toppings, trendy superfoods and beachfront location included.

Granola Bowl

gluten-free, grain-free, vegan

• Purely Elizabeth Cinnamon Peanut Butter MCT Grain-Free Granola (available for purchase July 2019)

• cashew milk (or nut milk of choice)

• sliced bananas

• sliced strawberries

• coconut flakes optional

• toppings: edible flowers

Assemble granola and milk in a bowl and top with bananas, strawberries, coconut flakes and edible flowers.

Paleo Banana Bread

gluten-free, grain-free

• 1 1/4 cups mashed bananas (about 3 medium ripe bananas, mashed)

• 1 tsp vanilla extract

• 1/4 cup almond butter

• 2 eggs, at room temperature

• 1/2 cup coconut flour

• 3/4 tsp baking soda

• 1/2 tsp cinnamon

• 1/4 tsp salt


• coconut oil

• coconut yogurt

• orange slice

• honey

• raspberry

Preheat oven to 350°F. Line a loaf pan with parchment paper and spray with nonstick cooking spray. In a small bowl, combine coconut flour, baking soda, cinnamon and salt. In a large mixing bowl, combine bananas, vanilla and almond butter and mix until well incorporated. Add in eggs, one at a time and mix until combined. With the mixer on medium-low speed, add dry ingredients and mix again until just combined.

Pour batter into prepared pan and smooth top. Bake for 25-35 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 20 minutes. Then carefully invert, remove bread from pan and place back on wire rack to cool completely. When ready to eat, coat sides with coconut oil (or butter or ghee) and sear on both sides for a crispy edge. Top with coconut yogurt, orange slices, raspberries and honey.

Smashed Avo Toast


• avocado

• hemp seed pesto

• sprout

• radish

• crumbled feta

• cherry tomatoes

• juice from 1 lime wedge

• sourdough bread


• 3 cups basil

• 1/2 cup walnuts

• 2 cloves garlic

• 1/2 cup extra virgin olive oil

• 1 lemon juiced

• 1/2 cup hemp seeds

• Himalayan sea salt, to taste

Spread hemp seed pesto on toast. Then top with smashed avocado, sprouts, radishes, crumbled feta, cherry tomatoes and drizzle with lime. Sprinkle with sea salt.

Sweet Potato Pancakes

gluten-free, grain-free

• 6 tbsp tapioca starch

• 5 tbsp coconut flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/4 tsp sea salt

• 3 large eggs

• 3/4 cup cooked sweet potato, mashed

• 1/3 cup unsweetened vanilla almond milk

• 2 tbsp pure maple syrup

• 2 tsp vanilla extract


• kiwi

• blueberries

• raspberries

• coconut yogurt

• maple syrup

• pistachios

Preheat a griddle to 350°F or medium heat. In a small bowl, whisk together the tapioca starch, coconut flour, baking powder, cinnamon and salt. In a large bowl, whisk together all the remaining ingredients until smooth and combined (you will have some small lumps from the potato). Add in the dry ingredients and whisk until smooth and just combined.

Using a 1/4 cup scoop, spread each pancake out on the griddle. Cook until the edges begin to darken, the small bubbles start bursting in the top of the pancake and the bottom is golden brown. Flip and cook another 6-7 minutes. Top with coconut yogurt, fruit, pistachios and drizzle with maple syrup.

Veggie Bowl

gluten-free, grain-free

• mixed greens

• shredded carrots

• shredded cabbage

• halved cherry tomatoes

• roasted cashews

• poached egg

• mango lime dressing

In a large mixing bowl, toss greens, carrots, cabbage, cherry tomatoes, cashews and dressing until dressing is fully incorporated. Poach egg. Transfer salad to serving bowl and top with poached egg.