Let's toast to all the MOMS with this beautiful breakfast spread from cookbook author Lara Lyn Carter. Find more of her recipes on her website.
Morning Glory Muffins
- 2 cups almond flour
- ½ tsp. baking soda
- ½ tsp. fine sea salt
- ½ cup coconut sugar
- 2 eggs beaten at room temperature
- 1 cup shredded carrot
- 1 cup of crushed pineapple drained
- ½ cup golden raisins
- 1 tsp. vanilla
Combine dry ingredients in a bowl. Add the remaining ingredients to the bowl and stir well. Divide the batter evenly among 12 large muffin cups that are lined with liners or sprayed well with non stick spray.
Bake at 400 degrees for 12-15 minutes.
Grab and Go Granola
- 3 cups of pecans roughly chopped
- 1 cup Bobs Red Mill Gluten Free Old Fashioned oats
- 2 cups of unsweetened shredded coconut
- 1 cup golden raisins
- ½ cup dried cranberries
- 1/3 cup coconut oil
- ½ cup honey
Combine all ingredients into a large bowl mixing well. Pour the mixture on a baking sheet lined with parchment paper. Bake at 300 degrees for 30 minutes.
"Man-Mosa"
- 1 tsp. Cayenne Date Nectar
- 1 oz. Tequila
- Squeeze of lime
- 5 oz. Prosecco
Mother’s Day Bellinis
For the juice blend
- 1 cup passion fruit juice
- 1 cup pineapple juice
- 1 cup guava nectar
Mix all juices together and chill well.
To assemble the Bellini, mix 1/3 to ½ part of the juice with equal parts of Prosecco.
Dad’s Twist on a Moscow Mule
- 1 ounce of tequila
- 1 – 2 tsp. D’Vash Cayenne Date Nectar
- 12 oz. gluten free beer