Prepared this wonderful breakfast bowl last night and put it in the fridge for the morning. The only things I added before eating it was strawberries and honey.
This is what you need for one portion: 1/2 dl oats, 1/2 tbsp chia seeds, milk (normal, skimmed, oat milk, coconut milk) to cover the ingredients 1 dl natural yoghurt and 1 tbsp chocolate nibs. Refrigerate overnight. Cut strawberries and place in the bowl and spoon over some honey.
Enjoy! And have a wonderful Sunday!
Some further experiments with super foods. This lovely raw porridge got me going today, and the making of it started last night.
One portion: 1 dl coconut milk, 1 tbsp chia seeds, 2 tsp cocoa, 0,5 dl oatmeal, 1 water, 1/2 banana, 1 tbsp chopped cashew and 1/2 tbsp chocolate nibs.
Mix together the chia, cocoa and coconut milk, and place in the fridge overnight. In the morning take 0,5 oatmeal and 1 dl boiling water and let soak until you chop and dice your fruit and nuts. Mix the chia pudding and the oatmeal. Place in a serving bowl. Top and decorate with banana, chocolate nibs and cashew nuts.
The recipe for this awesome knäckebröd: crunchy, healthy, gluten free crispbread of seeds comes from my friend Annukka. She served this in appetizers topped with salmon and liver pate as the starting notes of an exquisite dinner last Saturday.
For a panful of bread you will need
1dl sesame seed, 1 dl sunflower seed, 1 dl flaxseed, 1 dl pumpkin seed, salt, 2 tbsp potato starch, 1/2 dl olive oil and 2 dl boiling hot water.
Mix together all the ingredients and let stand for 10 min. Turn on the oven to 175 C. Take a baking sheet, cover it with paper and pour on the dough. Flatten with another sheet of baking paper. Bake for 45 – 55 minutes.
Once again I did not have all the ingredients in the pantry and had to replace some. The olive oil bottle only had a few drops so I put added some walnut oil. I also mixed in 1/2 dl sesame and 1/2 dl chia seed. The flaxseed I used was crunshed and next time I’ll try with whole ones.
The bread will turn out super also without the oil.
Filed under Baking, Recipes
Make this quick chia pudding in minutes and refrigerate overnight. Decorate in the morning and enjoy with your loved one for breakfast!
The chocolate taste is a winner. Healthy as healthy can be. Gluten free, lactose free and vegan.
Two portions: 3 tbsp chia seeds, 2 dl coconut milk, 1 dl water, 1 tbsp agave syrup, 1 tsp cocoa and 1 tbsp cocoa nibs. Mix all the ingredients and our into serving bowls. Cover with plastic foil and refrigerate. Decorate with strawberries or other berries.
Filed under Dessert, Recipes
Raw food and a healthier dessert recipe for a finer Sunday dinner. Again the source of inspiration is Elle mat & vin and I pimped the recipe based on what’s in the cupboard.
Four six servings you will need
3,5 dl cold espresso, 2 tsp cocoa powder, 3 dl coconut milk, 3 tbsp maple syrup, 3 dl chia and 3 tbsp almond flour, 3 tbsp chocolate nibs
Mix together all the ingredients and place the pudding into serving dishes. Refrigerate for 3-6 hours.
Spoon a half a spoonful of maple syrup on each portion before serving. Top with coconut flakes.
The first picture is a portion made with espresso and served with maple syrup on the top. The second one of ordinary coffee and no syrup added.
Filed under Dessert, Recipes