3 easy and delicious vegan breakfast recipes, they are all super simple to make with an option for meal prep! Great to add to your menu for Veganuary 2020
100 grams of gluten-free flour
100 grams of berry mix(frozen and defrosted completely before baking)
100 grams of oat milk
60 grams of coconut sugar
1 tbsp of milled linseeds
40 grams of coconut oil
1 tsp of baking soda
A squeeze of the lemon juice
Pinch of salt
First mix linseed meal with half of the almond milk and let it sit to thicken.
Combine all the dry ingredients in a bowl and pour over almond milk, mix to combine.
Add flax egg and coconut oil, give it another stir, lastly add berries and squeeze of lemon juice.
Mix just till they are incorporated and transfer them into lined muffin tin.
Bake in preheated to 180 degrees oven for 20-25 minutes or until golden brown and toothpick inserted in the centre comes out clean.
Chia pudding recipe
180 grams of homemade almond or cashew vanilla milk(or store-bought just make sure it tastes nice, for a creamier pudding you can use canned coconut milk mixed with vanilla and maple syrup to taste)
3 tbsp of chia seeds
half a cup of yoghurt
1 tbsp of raspberry powder(or simply substitute with mashed raspberries and 1 tbsp of maple syrup)
Combine nut milk and chia seeds in a bottle, shake well and let it sit for 10 minutes, shake again and refrigerate for at least 15 more minutes but preferably overnight.
Mix raspberry powder and yoghurt together.
When ready to serve, pour the chia into a bowl and swirl with raspberry yoghurt.
Top with fruits and enjoy
Your chia will thicken more the longer it sits. So if it gets really thick you can simply add more plant-based milk till you reach desired consistency.
150 grams of almond milk
1 heaped tablespoon of milled flax or chia seeds
50 grams of oat flour
40 grams of almond flour
2 tbsp of coconut sugar
30 grams of chocolate chips
1 tsp of baking soda
A squeeze of lemon juice
First mix milled flax with a little bit of almond milk and set aside.
Blend oats and coconut sugar in the blender till you reached a fine consistency.
Combine all the dry ingredients in one bowl and mix them together.
Preheat the pan on the medium heat.
Add flax egg and the rest of almond milk to the bowl and stir to combine.
Lastly, add a squeeze of lemon juice and choc chips, give the batter a quick mix and fry pancakes for about 1 minute on one side (or till edges start to look completely dry) flip them on the other side and cook for 30 seconds more❤️