SEASONAL (GF) BREAKFAST BITES
These delightful little breakfast bites are a wonderful option if you appreciate food prep and love to have a healthy and quick breakfast option on hand. In my own life they work wonders when I need something quick in my stomach before rushing out the door to the gym, a little delight add nourishment and be enjoyed before I return home and make my full breakfast.
This particular recipe calls for the addition of strawberries and rhubarb (wonderfully in abundance this Spring), however as you get familiar with their cooking process you could absolutely switch this up and experiment with all sorts. Raspberries and white choc chips may make a tasty treat! I first came across this recipe on the 'My New Roots' blog, which I will directly link below for you to check out!
If you're UK based, you'll notice that Rhubarb season begins sometime around early April (sunshine dependant!) and can continue through until July. It's a fairly short season overall, which is not to say you won't get access to Rhubarb outside of these months, but taking advantage of this colourful fruit/vegetable while in abundance is definitely your best bet. Rhubarb is rich in antioxidants, particularly anthocyanins (which give it its red colour) and proanthocyanins. These antioxidants have anti-bacterial, anti-inflammatory, and anti-cancer properties, which help protect you from many health-related issues such as heart disease, cancer, and diabetes
These images are Fig Tree Lane original photography
INGREDIENTS
Fresh Produce
1/2 Cup Fresh Strawberries - Chopped (plus three additional for topping - sliced)
1/2 Cup Fresh Rhubarb - Diced
Additional
1 1/2 Cups Hemp Seeds
1/4 Cup Arrowroot (or substitute with equal amounts corn-starch or tapioca starch)
1/4 Tsp Flaky Sea Salt
1 Tsp Baking Powder
1 Egg (or 1 overripe banana if vegan - mashed)
2 Tsp Vanilla Extract
1/4 Cup Pure Maple Syrup
Cold Pressed Coconut Oil - for greasing
Time: 45mins
Serves: Makes 12 individual pieces
These images are Fig Tree Lane original photography
METHOD
Step One
Lightly grease 12-cup muffin tin with the coconut oil and preheat oven to 175°C
Step Two
Using a food processor, lightly blend hemp seeds until they begin to form a powder (be careful not to over-blend here as you will end up with a paste!). In a large bowl add your hemp flour, arrowroot, baking powder and salt, stirring to combine well and ensuring there are no lumps from the arrowroot (or substitute).
Step Three
In a small bowl, whisk together the egg with the syrup and vanilla extract. Pour the combined mixture into your hemp seed flour blend and continue stirring to combine until you have a wet mixture and everything is well bound together.
Step Four
Wash your fruit well before use and prepare by chopping into small pieces. Once you have the required amount, fold both the strawberries and rhubarb into the bowl with the mixture.
Step Five
Spoon a tablespoon full of batter into each greased muffin tin. Place a slice of strawberry on top of each bite. Place in the oven for 25-30minutes, until lightly golden.
Step Six
Remove from the oven and allow to cool completely. These can be stored in an air-tight container and enjoyed for around five days.
Let us know what you think!
Love, Fig Tree Lane
P.S. Click HERE to be linked to the original recipe post.