Wagner's Big Red Phys Ed

Quick Breakfast Options before PE Class

Gluten Free Breakfast Bar

Sharing a Terrific Recipe for a great substitute to cereal. Elana's pantry

You can make these bars and have the option of breaking it apart and pouring almond milk over the bar or eating the bar without milk.

Heres the recipe:

1 ¼ cup blanched almond flour

¼ teaspoon celtic sea salt

¼ teaspoon baking soda

¼ cup grapeseed oil

¼ cup agave nectar

1 teaspoon vanilla extract

½ cup shredded coconut

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup almond slivers

¼ cup raisins

In a small bowl, combine almond flour, salt and baking soda

In a large bowl, combine grapeseed oil, agave and vanilla

Stir dry ingredients into wet

Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins

Grease an 8x8 baking dish with grapeseed oil

Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly

Bake at 350° for 20 minutes

Serve

Makes 12-16 bars

(Note: I used honey because I ran out of Agave, and they taste just as good. - Anonymous)

EGG MUFFINS

 I love making these because they are SO quick and simple. I've added all types of veggies and meats, anything you would add to an omlet will work! (anonymous)

‍Ingredients

• 1/2 pound bulk pork sausage
• 12 eggs
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 cup shredded Cheddar cheese

‍Directions

1. In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.