These morning treats are best paired with coffee! 

Chocolate Hazelnut Drizzled Strawberry Poptarts by @the.fit.peach
gluten-free 
Ingredients:
1 1/3 cup almond flour
1 cup tapioca flour (plus a little more for rolling out the dough)
4 - 5 Tbsp coconut oil, solid
2 - 3 Tbsp cold water
2 Tbsp maple syrup
1/4 tsp sea salt
1 1/2 cup strawberries
1 1/2 Tbsp chia seeds
1 egg or 1 Tbsp melted coconut oil for the "egg wash"
Topping:
1/2 cup chocolate chips, melted (can substitute hazelnut butter)
1 cup Purely Elizabeth Chocolate Hazelnut Grain-free Granola
Directions
1. Preheat oven to 350. With a stand mixer or in a bowl with a wooden spoon or spatula, add the almond flour, tapioca, and 4 Tbsp of the coconut oil. Stir until the dough begins to stick together. Add 2 Tbsp of cold water, maple syrup, and sea salt and mix again until a large ball of dough forms. If needed, add in another 1 Tbsp coconut oil and/or 1 Tbsp cold water until the dough forms a ball. Place dough in fridge while you prepare the filling
2. For the filling, pulse the washed strawberries in a food processor, leaving a couple big chunks in the mix (you can also use the back of a fork to mash). Stir in the chia seeds and set aside
3. Cut the dough in half and roll out into a large rectangle on a lightly floured surface until about 1/4 inch in thickness. Trim the edges of the dough and cut in half both horizontally and vertically to make 4 rectangular pieces of dough. Transfer dough to a baking pan lined with parchment paper. Spread about 2 Tbsp of the strawberry jam in the middle. Repeat the same thing for the other half of the dough and place over top of each pop tart on the baking sheet. Brush the top of each pop tart with the egg (whisked) or melted coconut oil. With the back of a fork, press around the pop tart edges to "seal" it off then bake in oven for 10 - 12 minutes until the edges are crispy. Let cool.
4. Once cooled, drizzle either melted chocolate or hazelnut butter over top of each and sprinkle with Purely Elizabeth Chocolate Hazelnut Grain-free Granola and enjoy!



Grain-Free Chocolate Hazelnut Biscotti by @eatmorecakebycandice
grain-free
Ingredients 
1 tablespoon flaxseed meal
3 tablespoons water
1 cup almond flour
¾ cup crushed Purely Elizabeth Grain-Free Chocolate Hazelnut Granola ½ teaspoon kosher salt
¼ teaspoon cardamom
½ teaspoon cinnamon
¼ cup coconut sugar
1 teaspoon baking powder
2 tablespoons coconut oil
½ cup chopped hazelnuts
½ cup melted chocolate chips 
Directions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper- set aside 
2. Combine flaxseed meal and water. Whisk to combine and let stand for 5 minutes to thicken
3. Grind Purely Elizabeth Granola in or in a sealed zip lock bag and crush with a rolling pin. 4. In a medium bowl- combine almond flour, crushed granola, salt, cardamom, cinnamon, sugar, baking powder and whisk to combine
5. Add coconut oil to dry ingredients and mix with a fork. Add Flaxseed meal (should be thickened) and combine ingredients. Mixture will be wet and coarse- if the dough doesn't stick, add a teaspoon of water at a time until dough comes together enough to form a log 6. Place dough onto parchment paper and form into a log shape roughly 8-10 inches in length and ¾ inch thick
7. Bake for 25-30 minutes or slightly golden on the edges. Center will be slightly soft- take out of the oven to cool for 20 minutes (will harden enough to cut into pieces)
8. Cut log into 12-15 even biscotti pieces and place cut side down on parchment paper to bake for an additional 8-10 minutes. Flip sides and bake again for another 8-10 minutes.



Coconut Cashew Granola Crumble Cake by @moriah.brooke
grain-free
Ingredients
2 large eggs
1/2 cups coconut sugar
1/2 cups coconut oil
1/2 cup full fat coconut milk
1 tsp apple cider vinegar
1 teaspoon baking soda
1/4 tsp cream of tartar
1 teaspoon salt
3/4 cup cassava flour
1/4 cup tapioca flour/starch
1/2 cup coconut flour
For filling:
1.5 cups fresh blueberries
1 tbsp coconut sugar
2 tbsp water
1 Tbsp arrowroot starch or tapioca
For crumble topping:
1 Cup Purely Elizabeth Coconut Cashew Grain-Free Granola slightly crushed in a plastic bag to break down any large pieces.
1/4 cup coconut flour
2 tbsp coconut sugar
1/4 cup coconut oil
Directions
1. Preheat oven to 325 degrees Fahrenheit. Line a 9 inch cake pan with parchment paper and grease with coconut oil.
2. To make filling, place the blueberries in a saucepan over medium-low heat with sugar, water, and tapioca starch. Cook for 7-8 minutes, stirring every few minutes, until blueberries are broken down and thickened. Remove from heat and set aside.
3. To make the crumble mix together all crumble ingredients (granola, coconut flour, sugar, and oil) with a fork and set aside.
4. In a large bowl beat eggs, and sugar until well creamed. Add coconut oil and continue to beat well for a minute to combine. Stir in coconut milk with vinegar, then baking soda and cream of tartar
5. Add cassava flour, coconut flour, tapioca starch and stir well to combine. Batter will be thick but should be spreadable. If it's too thick add 2 tbsp coconut milk.
6. Spoon half of the batter into evenly the prepared dish, then spread in the blueberry filling. Top with the remaining batter.
7. Pour the crumble evenly over the filling. Bake for 35-40 minutes, or until lightly browned and a knife comes out clean. Allow to cool for at least 15-20 minutes before removing from the pan. Enjoy!



Blueberry Walnut Oat Breakfast Cookies by @pricklyfresh
gluten-free 
Ingredients
2 tbs coconut sugar 2 tbs maple syrup
1 egg
3 tbs coconut oil
1 pouch Purely Elizabeth Blueberry Walnut Collagen Protein Oats
½ tsp baking soda
½ cup oat flour
Directions
1. Preheat oven to 350 Degrees
2. Add coconut sugar, maple syrup, egg and coconut oil to a medium sized bowl and stir to combine
3. Into the same bowl - add Purely Elizabeth Walnut Collagen Oats, baking soda, and oat flour and mix to combine
4. Using a tablespoon, create 12 balls and place on a baking sheet lined with parchment and gently press down to slightly flatten
5. Bake 12-13 minutes or until edges are golden