Cinnamon and Maple Breakfast Hash | Whole Earth Life

Cinnamon and Maple Breakfast Hash (AIP, Paleo, Coconut-free)

I am seriously excited about this recipe. Breakfast can be one of the hardest meals to adapt to on AIP because it is so drastically different to the usual cereal, croissants, toast or eggs that we all love so dearly. I learned to get over this pretty quickly and make friends with avocado, asparagus or leftover dinner first thing in the morning but it hurts when the smell of your family’s sweet cinnamon porridge wafts over you.


There are plenty of AIP breakfast recipes out there that emulate those more familiar foods – n’orridge, tigernut granolas or sweet muffins but more often than not these contain HEAPS of coconut. Coconut is fine, it’s totally AIP, but I’m allergic. FML. It’s one of the reasons I don’t bake AIP treats very often.

Anyway, my taste buds have been craving something a little sweet with cinnamon but still very nutritious. I love a good savoury root vegetable hash so I set about making a sweet one instead and WOW did it work. This is a breakfast revelation! Vegetables in disguise! Swede, parsnip and apple with maple syrup?! It’s no more unusual than a carrot cake or swede and pear pie; swede (rutabaga) adapts to any flavour you give it. I promise this is so yummy. I WANT ANOTHER BOWL.

Cinnamon and Maple Breakfast Hash | Whole Earth Life

Serves 1 person (10 minutes cooking)

1 tsp lard
1 small parsnip grated
1 apple grated
small chunk of swede (rutabaga) – amount grated should be about the same quantity as your parsnip
small handful of sultanas or raisins
1 tsp cinnamon
1 tsp maple syrup (or more if you wish)

  1. Allow the lard to melt in a small frying pan on a medium-high heat.
  2. Toss together the apple, parsnip and swede in a bowl and sprinkle with a tiny bit of salt. Transfer to the hot frying pan.
  3. Mix the vegetables in with the lard until they’re all covered with oil and sprinkle with cinnamon. Keep stirring until it’s all covered.
  4. Flatten the mix in the pan, squashing it all down and leave to fry for 3 minutes.
  5. Break up the mix with your spatula, flip it all over, flatten it down again and leave to fry for another 3 minutes. You may want to add a little more lard if very dry.
  6. Repeat and keep stirring until everything has browned nicely then add your sultanas or raisins toward the end of cooking, allowing them to warm through.
  7. Pour the maple syrup over the mix. Stir and fry for about 20 seconds. Add more maple syrup to taste if you wish.Voila!

* A sprinkle of ground ginger is a nice addition too!

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12 thoughts on “Cinnamon and Maple Breakfast Hash (AIP, Paleo, Coconut-free)

  1. This sounds delicious!! I’m trying to pin it but the “P” icon for Pinterest won’t let me. It’s doing nothing. Any suggestions?

    Like

      • Hi Stella!

        The spaghetti squash “oatmeal” recipe I use is in my cookbook, so it’s not posted on my site. I add dried coconut, a little apple juice, raisins, cinnamon, spaghetti squash, and walnuts. Have you tried squeezing out the spaghetti squash before using it, and then using a sweetener like maple syrup instead of apple juice though, to make it less soggy?

        xx

        Like

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