Carrot cake, chia, oat pancakes!
With sautéed apple, soy yogurt, minted berries and peanut butter.
Breakfast this morning was baked peanut butter “oatmeal” topped with minted warm berries, sautéed necturine and soy yogurt!!
(After the photo more was added ontop)
Perfect breakfast back after spending a night in nature.
Part 1-
Nice warm banana, coconut oatmeal with sautéed nectarine and goji berries, with minted berries and walnuts ontop YUMMM!!
Carrot pancakes with mixed berries in soy yogurt with coconut and peanut butter.
That was breakfast this morning :D
Green and red Christmas themed breakfast going on this morning hahaha :D
Merry Christmas lovelies!!
And if you don’t celebrate it then I hope you just have a lovely day xx
Berry oat cups
Serves 1 (makes 2-3 oat cups)
Ingredients- Cookies:
- 3 tbs buckwheat flour (other flours would probably be fine too)
- Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)
- 3-4 tbs vegan yoghurt (or yogurt of choice)
Ingredients - Filling:
Method
-Mix and mash all the cookie ingredients together well to form a thick sticky ball of dough. Divide into two or three equal pieces (depending on size of muffin tin) and press into the tin to fully line each pan.
-Cook on full powder in the microwave for 1 min or bake at 180C in the oven for approx. 10 minutes until just cooked. Allow to cool slightly before adding a dollop of sugar free jam (to compliment flavour of fruit) topped with a dollop of yoghurt. Add fresh berries or seasonal fruit to serve.
-Whilst the cookies are cooking, chop the fruit into 1-2 cm sized chunks. Place the apple is a microwaveable bowl and cook in the microwave for 1 min Add the remaining ingredients and cook for a further 1 minutes. Mix to coat evenly.
Lay one cookie as a base and pile on the filing.
Dust with cinnamon if desired.
Serve immediately.
