GF/V Maple Staple Breakfast Bowl

In the last year i've gone completely raw, then drifted back to raw based (happy medium now, what can I say.. I like warm food #winterdelight), almost completely vegan (I'll be honest, sushi is my secret obsession...#selfcontrolisafruitofthespirit#selfcontrolisafruitofthespirit#selfcontrolisafruitofthespirit#selfcontrolisafruitofthespirit), and I've been gluten free for a couple years now, so with that, finding ways to keep breakfast interesting (without all the processed/boxed/frozen crap) has been an adventure.

One day I created this bowl of glory, and it's been a staple ever since. Because the apples are baked (higher than 115 degrees) this recipe isn't considered RAW by definition - what it is though, is unprocessed and all natural, and makes my body sing!


1 Organic Apple (cored and cubed)
1 Small Banana or 1/2 a Large Banana
2 Tablespoons Organic Raw Buckwheat Groats
1 Tablespoon Raw Organic Cashew Pieces
1 Tablespoon Raw Organic Almond Pieces (I used some crushed Pumpkin-Pie Almonds)
2 Tablespoons Maple Almond Butter (Homemade+ or Justins)
1/3 cup Almond Milk (Homemade+)
You can add any sort of nut you desire!

Preheat the oven to 325.
Core and cube your apple, then pop in for 5-10 minutes, or until soft and warm.
Warm the almond butter in the oven until soupy.
Place warm apple pieces in a bowl, drizzle almond butter over the top, sprinkle with groats, nuts and Cinnamon.
Place sliced banana over the top and pour in Almond Milk.
Toss it all back in the oven until the almond milk is warm (or keep it cold if you like it that way!)