sunflower muesli

This month’s Recipe Redux challenge is to share our favorite homemade pantry staple.  Something that I have relied on lately is Sunflower Muesli.  You can eat it with just a little bit of almond milk or use it for overnight oats, one of my go-to breakfast recipes!

Sunflower Muesli ~vegan~

sunflower muesli
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
  • 3 cups old-fashioned oats
  • ½ cup sunflower seeds
  • ¼ cup slivered almonds
  • ¼ cup coconut flakes
  • 2 tablespoons pure maple syrup
  • dash cinnamon
  • ½ cup raisins
  • ¼ cup flax meal, hemp seeds or wheat germ
Instructions
  1. Preheat oven to 350 degrees. Spray a large rimmed baking sheet with all-natural cooking spray and set aside.
  2. In a large bowl mix together oats, sunflower seeds, almonds, coconut and maple syrup. Evenly spread on baking sheet. Bake for 5 minutes, stir and bake for an additional 5 minutes or just until oats are slightly golden.
  3. Remove from oven, let cool and stir in raisins and flax meal.
  4. Store in an air-tight container for up to 3 months.

Sunflower Muesli ~vegan~

Like pumpkin seeds, sunflower seeds are climbing up the list of Superseeds because they are abundant in vitamin E, magnesium, selenium, B vitamins, folic acid, iron and phosphorus.  Many of these vitamins and minerals are hard to get in the Standard American Diet.  Plus, they come packed with fiber, healthy fat and protein!

Helpful Hint:  Besides adding them in this muesli recipe try tossing them in salads, rice pilaf, pasta or using them to make pesto sauce!

Sunflower Muesli ~vegan~

Check out the pantry staples the other members of Recipe Redux came up with!

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strawberry citrus fruit salad with maple, mint and lime

May is filled celebrations!  A month of graduation parties, showers and Mother’s day!  Serve this beautiful Strawberry Citrus Fruit Salad with Maple, Mint and Lime for a healthy and sweet treat at your next event!

Strawberry Citrus Fruit Salad with Maple, Mint and Lime ~vegan, gluten free~

I dished these up individually (because I thought they looked pretty that way!), but serve in a large bowl if preferred. I love grapefruit, but some find it a bit too tangy.  That’s why I made a quick mix of pure maple syrup and lime juice to off set the bitterness.

 Sliced citrus holds up really well in the refrigerator.  You can make this salad to enjoy with breakfast or as a snack for a few days!  Try mixing in pecans or walnuts for protein!

Strawberry Citrus Fruit Salad with Maple, Mint and Lime ~vegan, gluten free~

strawberry citrus fruit salad
 
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Makes 6 individual 1 cup servings or 1 medium bowl
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 6
Ingredients
  • 1 grapefruit, peeled and cut into segments
  • 2 oranges, peeled and cut into segments
  • 1 cup strawberries, sliced
  • 1 tablespoon lime juice
  • 2 tablespoons pure maple syrup
  • fresh mint
Instructions
  1. Layer fruit in a medium bowl or individual serving cups. Whisk together lime juice and maple syrup, evenly pour on top of fruit salad. Garnish with fresh mint, enjoy!

Strawberry Citrus Fruit Salad with Maple, Mint and Lime ~vegan, gluten free~

Grapefruit’s amazing healing power and health benefits fly under the radar in my opinion.  They have been studied for a long time and  have been proven to lower cholesterol, normalize hematocrit levels, protect against certain cancers and rid the body of excess estrogen…that’s a lot of work for one type of fruit!

Beware, certain medications negatively interact with the powerful compounds found in grapefruit.

Check here for more info.

Strawberry Citrus Fruit Salad with Maple, Mint and Lime ~vegan, gluten free~

raspberry jam thumbprint cookies

Raspberry Jam Thumbprint Cookies…in case you needed another reason to have a cookie for breakfast!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

Similar to my two-bite breakfast cookies, these are made with very few ingredients and take very little time to make!  Oats, bananas, vanilla, cinnamon and jam…that’s it!  Mash, mix and bake for 15 minutes and warm breakfast cookies are ready for the taking!

Grab a few of these cookies for an oat-filled breakfast on the go!

I think adding a little peanut butter to the mix would taste great as well!  You can even up the nutrition ante by adding flax seeds or hemp seeds!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

I added a little coconut oil icing on these for fun, but it’s totally not necessary because they are perfectly sweet on their own!  As I was icing them I was feeling nostalgic for those junk food mornings of the 90’s and eating toaster strudels.  Remember those?  The puff pastries you popped in the toaster and iced on your own…a kid’s dream come true! While they did taste good, I can only imagine what’s in them!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

raspberry jam thumbprint cookies
 
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Makes 12 cookies
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 12
Ingredients
  • 2 ripe bananas, mashed
  • 1 cup old fashioned oats
  • 1 teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • pinch sea salt
  • Raspberry jam
  • Coconut Oil Icing:
  • ¼ cup powdered sugar
  • 2 tablespoons coconut oil, melted
  • drop of soy milk for thinning
Instructions
  1. Preheat oven to 350, line a baking sheet with parchment paper and set aside.
  2. In a medium bowl add mashed bananas, oats, cinnamon, vanilla and a pinch of sea salt. Stir until well combined.
  3. Using a teaspoon, scoop cookie dough out onto parchment paper. Make a little well in the middle of the cookie using the back of the teaspoon.
  4. Bake for 10 minutes, remove from oven and add a small dollop of raspberry jam in the middle of the cookie. Bake for another 3-5 minutes or until cookies are slightly golden.
  5. Remove from oven and let cool.
  6. To make icing:
  7. Whisk together powdered sugar and melted coconut oil. Add ½ teaspoon at a time of soy milk until desired consistency is achieved. Pipe icing onto cookies.
  8. Enjoy!
Nutrition Information
Serving size: 1 Calories: 80 Fat: 3 Sugar: 8 Fiber: 1 Protein: 1

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

Recipe adapted from Cooking Light