Some days, you just need a quick breakfast you can grab n go. As a teenager, I hated breakfast. Nothing was very appetizing early in the morning, and truthfully, before 7am, nothing still is. Part of it is my digestive system not being awake quite yet – which lemon water helps with (man, how I wish I knew about this at a younger age!). Another part is just not being awake enough to make breakfast or wanting to wake up early enough to sit and eat a meal. 
Most days I don’t have to worry about this, I get up after 7am and have time in my schedule to actually sit and eat. When I was in school and after graduating, it was a different story. I would need to be out the door before 7am and ready for the day. This meant either no breakfast, a crappy breakfast (PB sandwiches), or an “instant” breakfast drink. Some days, it also meant pop-tarts. 
Today, I prefer to make juice or smoothies, but when I need something else or need to get out the door, its nice to have something I can grab-n-go. And while packaged, processed good aren’t quite my thing, I can still have a pop-tart or two, with a few ingredients from home.
Instead of processed white sugar, I use coconut sugar to keep it low glycemic and not overly sweet. I also swapped the white flour for gluten free flour, so it is easier to digest. And instead of blueberry “flavored” filling, I use real, organic blueberries with chia seeds to thicken the filling. And since they are homemade, they also come with that little extra “personality” and texture.
- 1 lb frozen blueberries
- 1 cup coconut sugar
- ¼ cup chia seeds
- ½ cup vegan butter
- 2 cups gluten free flour
- ¼ cup cold water
- In a large bowl, add your butter and flour. Mix with hands until the butter breaks apart.
- Add in your water and remaining ¼ cup sugar and continue to mix dough together.
- Roll out half of dough in a floured surface (counter-top, parchment paper or aluminum foil all work). You want your dough to be very thin, but able to move.
- Cut your dough into 6-7 rectangular pieces.
- Transfer to a tray and pop in the freezer for 30 minutes to 1 hour.
- Repeat with remaining dough.
- While freezing, prepare filling and preheat oven to 350 degrees.
- Add frozen blueberries and ¾ cup coconut sugar to a large pot on medium heat. Stir occasionally until the blueberries "melt" down.
- Add chia seeds to your blueberries and st aside to thicken.
- Remove dough from freezer. Top with filling, evenly in each rectangle.
- Top with same size rectangle and pinch edges closed.
- Bake for 25 minutes until slightly browned.
- Store in the freezer and pop in the toaster when ready to eat.
Are you a breakfast person? What do you use to grab-n-go in the mornings?
Peace and Love,
Jessi
PS Tomorrow is the official release date of Detox 101! Look for it online and in stores tomorrow 🙂
