Monthly Archives

September 2018

Breakfast/Brunch Desserts Recipes

Gluten Free Chocolate Chip Muffins

high fiber muffins

ffactor muffins

Gluten Free Chocolate Chip Muffins

Yields 12 Muffins

Ingredients

  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/2 tbsp. baking powder
  • 1/2 tsp. cinnamon
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup milk
  • 2 tbsp. FiberYum syrup
  • 2 tsp. vanilla extract
  • 1/3 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, and cinnamon.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold chocolate chips into batter.
  5. Evenly distribute batter into each muffin tin.
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Breakfast/Brunch Italian Main Dishes Recipes

Egg, Tomato, & Mozzarella Cauliflower Breakfast Pizza

Egg, Tomato & Mozzarella Cauliflower Breakfast Pizza

Serves 1

Ingredients

  • 1 Cali’Flour Foods Cauliflower Pizza Crust 
  • 1 egg, scrambled
  • 1 oz. fresh mozzarella cheese
  • 3-4 thinly sliced heirloom tomato
  • 1 tbsp Trader Joe’s Vegan Kale, Cashew, & Basil Pesto
  • Fresh chopped basil, for topping

Directions

  1. Preheat oven to 400 degrees.
  2. Bake pizza crust according to directions on box. Let crust cool.
  3. Spread pesto on pizza crust. Top with tomato slices, mozzarella cheese and scrambled egg.
  4. Bake in oven for 8-10 minutes, until cheese is melted.
  5. Top with fresh chopped basil and serve.