Berry Cinnamon Breakfast Nachos

Just like this recipe, today’s post is simple and sweet!

Instead of spending the weekend in the kitchen trying out a bunch of new recipes and prepping for the week ahead, I made 1 quick breakfast recipe, took a couple of pictures of it and lost myself in our garden all weekend long.

But hey, who said a quick breakfast couldn’t be a yummy one?

Inspired by Smuckers

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Berry Cinnamon Breakfast Nachos
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 16 nachos, 4 servings
 
Switch up your morning routine by serving (vegan) nachos for breakfast, complete with nacho “cheese”, sauce, and toppings, all supported with crunchy wedges of cinnamon nachos.
Ingredients
Cinnamon nachos
Nacho sauce
  • ⅓ cup fruit juice sweetened mixed berry jam
  • 3 tablespoon unsweetened non-dairy milk
“cheese”
Toppings
  • 1 cup fresh or frozen and thawed mixed berries
Instructions
  1. To make nachos, preheat oven to 375F and line two 9-inch cake pans with parchment paper or coconut oil. Set aside.
  2. Combine water, coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Add dry ingredients, garfava flour, white rice flour, ground flax seed, cinnamon and salt, one by one and stir until lumps are gone.
  3. Pour mixture into prepared pans and cook for 22 minutes. Remove from the pan, cut into wedges and return to oven on a non-lined baking sheet for 5-10 minutes. 10 minutes will yield a crunchier breakfast nacho.
  4. Meanwhile, prepare nacho sauce in a small dish by combining jam and almond milk. Set aside.
  5. Once nachos are complete, portion out onto 4 plates. Drizzle each plate with nacho sauce, mixed berry toppings and “cheese”.
    Notes
    Chickpea flour could be used instead of garfava. I haven’t tried the recipe with any other flours.

     

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