Having breakfast ready and waiting to go is one of the easiest ways to kick off good nutrition for the day. I’ve incorporated a variety of ingredients in this flavourful breakfast including nutrient-dense hemp seeds to add valuable plant-based proteins to the meal. You can play around with the flavours, fruits and spices but I think this carrot-cake style will knock your breakfast socks off!
Serves: 4-6
=R1=
Servings
Serves: 4-6
Prep time
Cook time
Recipe
Ingredients
- ½ cup buckwheat groats
- ½ cup hemp seeds
- ¼ cup chia seeds
- 1 cup shredded coconut
- ½ cup sultanas
- ½ cup walnuts
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla
- 1 cup boiling water
- 1 cup plant-based milk
- 100g carrot, peeled & grated
- 2 tbsp honey or rice malt for vegan option
- 200g coconut yoghurt
- Fresh red apple, sliced
Method
- Combine buckwheat, hemp, chia, coconut, sultanas, walnuts, cinnamon, nutmeg and vanilla in large bowl and mix well. Add water, milk, carrot and sweetener of choice and mix again.
- Cover and place in fridge overnight to soak.
- Serve with dollop of coconut yoghurt and sliced red apple.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
