Gluten-Free Lemon Coconut Breakfast Bites are nutritious morsels that taste both refreshing and sweet at the same time. They are easy to make with only five ingredients and no baking.
Winter is the season for citrus, and we can enjoy it in all sorts of different forms. My daughter and I came up with this recipe while we were staying at their house over the Christmas holiday. She had in mind some “power bites” that she had made before. I wanted to change a few things for my liking. In the end, we came up with something entirely different!
I know they were a hit, because after sampling them, our four-year-old grandson came back later and asked for them again!
EDIT: Since this recipe was published, my daughter made the breakfast bites with lime juice instead of lemon, also with very good results!
Fresh lemon juice helps to get your digestion off to a good start in the morning.
The anti-inflammatory effects of raw honey can soothe coughs and may reduce seasonal allergy symptoms.
Chia seeds are densely packed with nutrients. They are an excellent source of omega-3 fatty acids which we all need more of.
Oats are a good source of healthy fibre. Use gluten-free oatmeal if necessary. Read more about that here.
Coconut combines with the lemon to impart a lovely hit of the tropics! I tested this recipe with unsweetened coconut, so as not to add any extra sugars.
Making Breakfast Bites
These breakfast bites are a cinch to make in the food processor, but you could easily stir them together by hand. Just combine the ingredients in the order given. Using the food processor, I was able to just add the ingredients in the order given and pulse a couple of times until everything was combined. If you’re mixing by hand, I would recommend stirring each item in as you add it. Remember to save the second amount of coconut for rolling the balls.
After letting your mixture sit for 10 minutes to thicken up, form it into balls with wet hands. I found that rewetting my hands after every couple of balls added just the right amount of moisture. Then roll the balls in the extra coconut and refrigerate them.
Because there’s no baking involved, it’s not important to make the balls all the same size. If you’d like to make some little, child-sized ones and some larger, adult-sized ones, go ahead!
This recipe was shared on Allergy Free Thursdays.