I have been looking for ways to get in more fruits.  Here is a recipe my hubby came up with.  

Cut up a banana and one other compliant fruit (I used mango today) and place in a microwavable bowl or an oven ready bowl.  (Banana is an excellent choice for this if you can have it, but if not allowed use another compliant fruit.)  Mash the banana.  Add one tsp of cinnamon.  Can add nutmeg and/or vanilla if allowed.  Add one raw, beaten egg and mix thoroughly.

Microwave on high for two minutes.  Let cool and enjoy!

If you don't want to use a microwave, you could bake it in the oven on 350 for probably 40 -45 minutes or so (I haven't baked it so you may need to experiment with the time) while you are either doing your workout, taking a shower and getting dressed.  The banana and other fruit make it sweet enough for us, but if you like things sweeter, you could always add a bit of compliant sweetener, like agave syrup.

Note:  I tried it with fresh pineapple and it was too watery because the pineapple is very juicy, so beware of fruits that render a lot of juice when cooked.

if you add some compliant flour to that, or the watery pineapple, you get a moist muffin

That sounds good.  I'll try that.  I usually have 2 eggs in the morning but I've been thinking I eat too many.  Good way to get the protein and fruit.  I wonder how blueberries would be?

Quoted from Jane

That sounds good.  I'll try that.  I usually have 2 eggs in the morning but I've been thinking I eat too many.  Good way to get the protein and fruit.  I wonder how blueberries would be?

I was planning on blueberries and banana next time!  I'll let you know.  

Quoted from Lola

if you add some compliant flour to that, or the watery pineapple, you get a moist muffin

Ok, Lola, I am SO glad you brought this up!  As a former pastry chef, I have been struggling with compliant flower.  Before I found out I was a non-secretor, I bought both whole and white spelt flour and tried some baking with those.  I found no discernable difference and was happy.

Then I found out I am a non-secretor and spelt flower is an avoid.  So I bought some amaranth flower which is a neutral.  I tried making the pineapple upside down cake in the Cook Right For Your Type book with the amaranth flour and it was terrible    I can use the amaranth flour when I make stews and want to dredge the meat in flour and brown it, but it is definitely NOT good for baking.

Instead of continuing to buy different types of compliant flour, maybe you or someone else can point me in the right direction as to what flour I should buy for baking that will give me as close to baking with white flour or whole wheat flour.

Here are the list of Superfoods:

Artichoke flour
Fonio (I have no idea what this is)
Millet
Quinoa (don't know if this comes in a flour)
Brown Rice Flour
Teff

Here are the list of Neutrals:
Lentil flour (Dahl)
papadam (no idea what this is)
White Rice Flour

Are any of these good for baking???  

I am no pastry chef, and do not pretend to be one, but so far, all my baking, which isn t much, but if absolutely in need of a piece of faux bread, I stick to the simple and basic focaccia recipe.

for batter I ve used a mix of compliant flours, not just linseed.....
if I would only use amaranth, there wouldn t be much binding going on.

egg, oil, a dollop of ghee, some baking soda......
I like my muffin savory, to mimic a bun......play it by consistency

add the batter to a muffin tin, or a pyrex rectangle dish, depending on how much batter I whip up.

I sprout most compliant beans as well, and grind into flour as well, for variety....
those agglutinate real well

Can't believe I typed flower for flour - duh!

Well, you know what I mean . . .

Quoted from Patty H

Instead of continuing to buy different types of compliant flour, maybe you or someone else can point me in the right direction as to what flour I should buy for baking that will give me as close to baking with white flour or whole wheat flour.

Here are the list of Superfoods:

Artichoke flour
Fonio (I have no idea what this is)
Millet
Quinoa (don't know if this comes in a flour)
Brown Rice Flour
Teff

Here are the list of Neutrals:
Lentil flour (Dahl)
papadam (no idea what this is)
White Rice Flour

Are any of these good for baking???  

I have used brown rice flour as a replacement for corn flour...

It may be valid to try using Lola's suggestion of sprouting the lentils, then going from there...  

I don't think any of these flours have enough "stickiness" to support loaves of yeast breads.  These flours should all work well in quick breads.

people on here mix millet and teff, together, personally I would just use, oat bran or oatmeal, or flaxseed meal.  Never tried artichoke flour (very expensive) but I do believe it is recommended for baking bread

Patty H, try mixing brown rice flour, amaranth flour and quinoa flour with 1:1:1 ration. I have tried that many times and the consistency came out perfect. (Note: I also add a tablespoon of arrowroot starch for better binding.)

By the way, what a good idea for breakfast. I will try it some time!