We have all heard of packing a lunch box. But, what about “the most important meal of the day”? Why aren’t we packing breakfast boxes instead of skipping a meal? I mean – why would we skip a meal? We only get one life to eat as much as we can. So, I’m developing allergy friendly breakfast boxes. The first published breakfast box on chewthisup.com is The Fall Breakfast Box – Grain Free Pumpkin Granola and Apple Jam.
This breakfast box includes pumpkin granola and apple jam. I prefer to pair these treats with sliced apples and grain-free crackers. Have you tried Simple Mills Almond Flour Crackers? They are grain free. And, made with almond flour, sunflower seeds, and flax seeds.
The Pumpkin Granola is gluten-free, grain-free, an eggless breakfast option, and of course dairy free. It’s filled with almonds, pumpkin seeds, raisins, cranberry seeds, and it’s covered in coconut oil, honey, and brown sugar. The granola will last in an airtight container for two weeks.
The Apple Jam is spreadable, versatile, and lasts for months in the refrigerator.
This breakfast box is
High in Fiber and Protein
Did I mention that you can make this breakfast box in under an hour and eat it for WEEKS?
If you try this breakfast box, let me know. You can leave a comment or take a quick photo and tag it #glutenfreeanytimeanywhere on Instagram.
Time to eat again. Lorally…
- 1 cup cane sugar or coconut palm sugar
- 3–3.5 pounds apples (peeled, cored, cut into ¼” – ½” pieces)
- 1 vanilla bean (split lengthwise, seeds and bean separated)
- Tablespoon ground cinnamon
- Teaspoon ground nutmeg
- Teaspoon vanilla extract
- Tablespoon fresh lemon juice
- Heat sugar and water over medium heat in a large pan, stirring to dissolve sugar. Boil, stir mixture occasionally, until mixture turns an amber color, about 3-4 minutes. (***Be careful not to over boil the mixture as it will harden. If the heat is too high, the sugar can adhere to the pan.)
- Add apples, vanilla seeds, cinnamon, nutmeg and vanilla extract. Reduce heat to low and stir occasionally.
- (If desired) After five minutes, use an immersion blender to blend mixture into thin jam, about 5 minutes. Add the vanilla bean, and continue stirring occasionally, until most of the liquid has evaporated, about 20 more minutes.
- Remove vanilla bean and stir in lemon juice. Remove pan from heat and allow to cool. Transfer jam to jars and refrigerate for up to one month.
I used Golden Delicious, Granny Smith, and McIntosh apples.
I used a ceramic Dutch oven to cook the apples.
Kitchen Tools: large pan, immersion blender, and jars
- 1/3 cup coconut oil
- 1/3 cup honey
- Tablespoon brown sugar
- teaspoon vanilla extract
- 2 cups sliced blanched almonds
- 1.5 cup salted sunflower seeds
- 1 cup pumpkin seeds
- 1 cup raisins
- ½ cup dried sweetened cranberries
- teaspoon ground cinnamon
- 1–2 teaspoons salt
- Preheat oven to 300 degrees F. Combine almonds, sunflower seeds, pumpkin seeds, raisins, cranberries, cinnamon and salt in the 2-quart bowl and toss with hands until evenly distributed.
- Combine coconut oil, honey, brown sugar and vanilla extract in the 4-quart saucepan. Heat over medium heat while stirring, until dissolved, about 2 minutes. Add granola ingredients from 2-quart bowl to the saucepan. Stir ingredients together until oil is thoroughly absorbed with granola, about 2 minutes.
- Place parchment paper on the baking sheet and spread the mixture onto the parchment paper and bake in the center of the oven for 10 minutes. Remove the baking sheet from the oven and mix granola, and continue baking for another 10 minutes.
- Cool granola completely and store in airtight container for up to 10 days.
Kitchen Tools – 2-quart bowl, 4-quart saucepan, baking sheet 17 X 13
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