I’m always on the hunt for a breakfast option that fills me up. I’m just not an eggs-for-breakfast girl, but I try to stay away from sweet, starchy options. That’s why I was excited to try this Adventure Bread recipe from Josey Baker. It’s made with oatmeal, nuts, seeds and psyllium husks (a natural binder) – no eggs, no dairy, no gluten. It’s very lightly sweetened with maple syrup. The recipe involves a trip to the bulk isle of your local health food store, some nut toasting and not much else. I was really happy with the way it turned out. It’s best served toasted and I like to top mine with a little of Justin’s hazelnut chocolate spread. Recipe via David Lebovitz.