End of summer breakfast ideas x2

There’s still some summer left to enjoy chilly breakfasts before the cold (weather) hits so for today’s first new breakfast idea, I’d like to present you a raw porridge recipe. Quite similar to overnight oats, raw porridges are simple and quick but yet oh-so-satisfying. This one is made with one of my favourite glutenfree grains, buckwheat, paired with juicy in-season nectarinesΒ and flavoured with some cacao and carob because doesn’t everyone just love chocolate. If you wish, you can also add an extra maca boost to your breakfast like I do to to give your morning still some extra power kick.

If you like this recipe, you might also want to check my Raw apple cinnamon buckwheat porridge for a similar buckwheat breakfast idea or the Choc chia overnight breakfast for more cacao/carob goodness!

Raw choc nectarine buckwheat porridge

What you will need:

1dl raw buckwheat groats

1dl oat milk

3 small nectarines

1tbsp flaxseeds

1tsp raw cacao

1tsp carob

1tsp maca

Preferred toppings:

Raw cacao nibs, bee pollen, passionfruit

How to do it?

  • Soak your buckwheat groats overnight. In the morning, drain water and rinse well.
  • Deseed and chop your nectarines and place them in your food processor with all remaining ingredients (not toppings). Blend!
  • Serve with raw cacao nibs, bee pollen and passionfruit & enjoy!

Today’s second new recipe is for all fellow muesli lovers:

Think of a bunch of wholegrains, plenty of nuts and seeds, puffy amaranth + some sneaky coconut paired with crispy incaberries and caramelly mulberries – all spiced up with delicious cinnamon and cardamom. No nasty stuff added. Half-toasted, half-raw to create a nice contrast.

For more muesli ideas, you can check also my Cacao-goji “gran-uesli”.

Amaranth-Superberry “gran-uesli”

What you will need:

Toasted:

1dl rye flakes

1dl spelt flakes

1tsp cinnamon

1tsp cardamom

1tbsp coconut oil

“Raw”:

2dl oat flakes

1dl puffed amaranth

1dl almonds

1/2dl flaxseedsΒ 

1/2dl sunflower seeds or pumpkin seeds

1/2dl incaberries

1/2dl mulberries

1/2dl shredded coconut or coconut flakes

How to do it?

  • Pre-heat your oven to 170c.
  • Mix together rye and spelt flakes with spices. Pour mixture on top of parchment paper on a baking tray. Sprinkle with coconut oil and mix. Bake in the oven for 20-25 minutes, stirring every once in a while.
  • Mix all your remaining (“raw”) ingredients together in a bowl.
  • Once your toasted muesli part is ready, let it cool down and then mix with the “raw” part.
  • Store in an airtight jar, enjoy for example on top of brekky bowls or with your favourite milk/mylk/yogurt/soygurt/cashewgurt/etc!

xx a

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