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Bircher Muesli is a perfect breakfast choice to help keep you feeling full and energised all day long.
Prep Time: 10 mins / Serves: 2 / Author: Heavenlynn Healthy www.heavenlynnhealthy.com
1 cup of oats (80g)
1½ cups (360ml) of almond milk (or any other milk)
1 grated apple
1 tsp honey or rice syrup
1 tbsp of chia seeds
2 tbsp ground nuts (cashews or almonds)
1 tsp sunflower seeds (optional)
1 tsp pumpkin seeds (optional)
a handful fresh or frozen berries (optional)
Grate the apple and add it to a bowl together with all the other ingredients.
Let it soak over night if you wish, or for at least 30 minutes and top it with your favorite fruits, almond butter and/or more seeds.
This tasty dessert inspired recipe is rich, creamy, and warming with all of the protein and fiber needed to get a jump on the day. Topping options are endless. Try banana, toasted coconut, chopped nuts, dried fruit, fresh or frozen berries.
Prep Time: 10 mins / Cook Time: 15 mins / Total Time: 25 mins / Serves: 4
Author: Laurel - Catching Seeds www.catchingseeds.com
2 cups cooked brown rice
3 cups cooked quinoa
1 very ripe banana , mashed
1/2 cup coconut cream
2.5 cups almond milk OR coconut milk
1/4 teaspoon salt
2 tablespoons maple syrup
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 - 1/2 teaspoon almond extract to taste
Add the mashed banana, coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer. Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
Remove from the heat and add in the cinnamon, vanilla, and almond extract. Spoon into bowls and serve with desired toppings.
An easy, nutritious and whole grain breakfast that will keep you feeling full all morning. Naturally vegan and gluten free.
Prep Time: 5mins / Cook Time: 10 mins / Serves: 2-4
Author: The Forked Spoon www.theforkedspoon.com
1 cup raw buckwheat groats
2 cups water / almond milk
1/2 tsp. cinnamon
1 very large, ripe banana (1/2 mashed, 1/2 sliced thin)
toppings: sliced banana (additional if necessary), chopped walnuts, shredded coconut, almond butter, chia/hemp seeds, maple syrup
Add buckwheat, water / almond milk, cinnamon, and salt to a medium pot. Bring to a boil then cover, reduce to a simmer, and cook for 10 minutes, or until the buckwheat is tender.
When only 2 minutes remain, add your 1/2 mashed banana, and stir with a wooden spoon to combine.
Pour into bowls and top with sliced banana, chopped walnuts, shredded coconut, almond butter, chia / hemp seeds, and / or maple syrup.
If you’ve been searching for a gluten-free and grain-free breakfast, look no further. This is a light, energizing and satisfying breakast bowl packed with fibre, comfort and warming spices without a grain in sight.
Prep Time: 1 hr 15 mins / Serves: 2 / Author: Ashley - Blissful Basil www.blissfulbasil.com
3 honeycrisp apples, peeled and cored, divided
4-5 dates, pitted
1/2 teaspoon ground cinnamon
2 tablespoons chia seeds
raw walnuts (or almonds and cashews)
Finely diced one of the honeycrisp apples and add to an airtight container.
Take two of the honeycrisp apples and cut them into large pieces. Add the apple pieces to a food processor along with the dates, cinnamon, and nutmeg.
Pulse the mixture several times and then let it process for 2-3 minutes, stopping occasionally to scrape the mixture down the sides. Pour the apple-date mixture into the container with the diced apple and stir in the chia seeds.
Refrigerate for at least 1 hour or overnight.
Divide the apple mixture between two bowls and top with raw walnuts, raisins, cranberries, and hemp seeds.
Serve and enjoy.