This Baked lupin blueberry breakfast slice with gut-loving coconut yoghurt first appeared on Eat Pray Workout.
Recipe type: Breakfast
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
For the baked bars
½ cup lupin flakes
½ cup oats
½ cup buckwheat flour
¼ cup shredded coconut (make sure it is 100% coconut, i.e. not sweetened, no preservatives)
3 medium bananas, moderately ripened and sliced lengthways
1 ½ cups frozen blueberries
2 cups almond milk
2 large eggs
1 tbs maple syrup or honey
1 tsp vanilla bean paste
½ tsp cinnamon
⅛ Himalayan salt
1 tsp baking powder
Extra virgin olive oil spray
For the gut-loving coconut yoghurt, per serve
1 serve of coconut yoghurt
1 gram of Premedy High Strength Probiotic (serving spoon in jar).
Preheat oven to 180°C and grease a lamington tin with a good spray of extra virgin olive oil and a sprinkle of the buckwheat flour.
In a medium bowl, mix together the lupin flakes, oats and buckwheat flour.
In a separate medium bowl, beat eggs, almond milk, maple syrup, vanilla paste, cinnamon and salt. Fold into dry mix and stir until combined.
Lay half of the banana slices and berries evenly across the base of the tin. Then top with the batter mix, followed by the remaining fruit.
Sprinkle with coconut.
Place tray in the oven and bake for 1 hour.
Meanwhile, in a small bowl, combine the Premedy High Strength Probiotic Powder with the coconut yoghurt. Note that the recipe amounts are noted in single serving sizes, so you can prepare it fresh each morning based on however many people you're serving that day.
Let cool once out of oven, then cut into 6 slices and serve warm or at air temperature with the gut-loving coconut yoghurt.
Gut-loving yoghurt should be prepared fresh and consumed immediately. Store the baked bars in an airtight container. Alternatively, they freeze well if you want some healthy breakfasts to have on hand.