A Squared Breakfast Best

the active alkalizer breakfast bake Plant based, ancient grain based breakfast and brunch treat that is actually healthy for you. Lightly nutty and packed with fruit for a lovely contrast between sweet, tart and chewy. This breakfast bake is packed with essential nutrients - Iron, magnesium and zinc. Designed to aid digestion, pack a healthy punch of fiber and protein. Naturally helps regular blood sugar levels and strengthens bones

SKU: DYB-23009

$14.95

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the active alkalizer breakfast bake
Plant based, ancient grain based breakfast and brunch treat that is actually healthy for you. Lightly nutty and packed with fruit for a lovely contrast between sweet, tart and chewy. This breakfast bake is packed with essential nutrients - Iron, magnesium and zinc. Designed to aid digestion, pack a healthy punch of fiber and protein. Naturally helps regular blood sugar levels and strengthens bones

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the active alkalizer breakfast bake
Plant based, ancient grain based breakfast and brunch treat that is actually healthy for you. Lightly nutty and packed with fruit for a lovely contrast between sweet, tart and chewy. This breakfast bake is packed with essential nutrients - Iron, magnesium and zinc. Designed to aid digestion, pack a healthy punch of fiber and protein. Naturally helps regular blood sugar levels and strengthens bones

YOU WILL NEED :

1/2 cup agave, maple syrup, honey or date syrup (you can also substitute with sugar free syrup of choice)
1/3 cup melted coconut oil or butter
3 tablespoons water or nut milk

DIRECTIONS

Preheat Oven to 400F
Empty contents found inside your pouch into your bowl
Add all liquid ingredients (water or milk, syrup of choice, coconut oil or butter) to your bowl and using a spoon combine your wet and dry ingredients until fully combined. If your mixture is dry and not coming together as a tacky batter/dough, add 2 tablespoons extra water or nut milk at a time until it comes together as a tacky dough
Chill dough in refrigerator for 15 minutes
Parchment line a cookie sheet
Scoop dough into mounds onto your cookie sheet, leaving 2” apart.
Bake in preheated oven for 10 to 14 minutes until edges are slightly golden.
Cool completely on pan. Remove to a wire rack to cool the rest of the way

Optional: For a crunchy top, lightly brush your pre-baked rounds with a little melted butter or coconut oil and then sprinkle sugar on top before baking

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