Berry Cinnamon Breakfast Nachos

May 28, 2012 by Leanne Vogel August 25, 2017

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

• 1 cup water
• 2 tablespoon extra virgin coconut oil, melted
• 2 tablespoon maple syrup or other liquid sweetener
• 1 teaspoon pure vanilla extract
• ½ cup garfava flour – see note
• ½ cup white rice flour
• 2 tablespoon ground flax seed
• 2 teaspoon ground cinnamon
• ¼ teaspoon Himalayan rock salt

Nacho Sauce

• 1/3 cup fruit juice sweetened mixed berry jam
• 3 tablespoon unsweetened non-dairy milk

“Cheese”

• 2 tablespoon coconut butter

• 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.

Nutrition Information Per Serving