Berry Cinnamon Breakfast Nachos


Cinnamon nachos

  • 1 cup water
  • 2 tbsp extra virgin coconut oil, melted
  • 2 tbsp maple syrup or other liquid sweetener
  • 1 tsp pure vanilla extract
  • 1/2 cup garfava flour *see note
  • 1/2 cup white rice flour
  • 2 tbsp ground flax seed
  • 2 tsp ground cinnamon
  • 1/4 tsp Himalayan rock salt

Nacho sauce

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


  • 2 tbsp coconut butter


  • 1 cup fresh or frozen and thawed mixed berries


  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”.

**NOTE: chickpea flour could be used instead of garfava. I haven’t tried the   recipe with any other flours.

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