Simple, quick, healthy and full of chocolatey goodness:)
- 1/2 cup oats
- 1 cup dairy free milk/ boiling water
- pinch salt
- 2 tablespoons raw cacoa powder (or cocoa powder)
- 1/4 teaspoon vanilla powder/extract/essence
- 1 ripe banana, roughly sliced
- 1 tablespoon nut butter of choice mixed with a touch of maple syrup/agave/honey (optional)
- sweetener of choice to taste (I used 2 teaspoons erythritol/stevia mixture)
Simmer oats, almond milk/water and pinch of salt in a small pot on the stove over medium heat until oats is cooked to your liking. While the oats is cooking, stir in cacao, vanilla and banana slices. Using an immersion stick blender, blend the oats/banana mixture while in the pot. Alternatively, you could pour the mixture into your food processor and give it a whirl. Once relatively smooth, allow to continue to cook until nice and thick/creamy. If you want to thicken it up even more, feel free to add in a teaspoon of chia seeds. Pour this into a bowl and set aside.
In a small cup, mix a tablespoon peanut butter with a dash of syrup to sweeten it. Drizzle this over the oats if desired. Sprinkle with granular/liquid sweetener of choice and breakfast is served!
Have a fabulous day!
This was breakfast for Malcolm and I this morning….Utterly delicious! This recipe is from one of my favourite bloggers – Ella. I made it the night before, put it in the fridge and we had the loveliest breakfast waiting for us after my morning jog:)
I followed her recipe exactly except that I added some stevia (sweetener) to the strawberry compote. Depending how sweet your strawberries are, I suggest you add some sugar/stevia/xylitol/erythritol/agave to the strawberry compote as it needs to be sweet here. I also used honey instead of agave syrup as I didn’t have any on hand.
Nothing like a good old-fashioned burger for a weekend movie night… This is a lovely recipe that takes only a few minutes to make and yields 6 decent sized patties. This recipe is adapted from here.
- 2 teaspoons chia seeds
- 3 tablespoons warm water
- 1 medium onion
- 170g button mushrooms, washed/brushed
- 3 cloves garlic crushed
- 2 cups cooked brown lentils, drained very well
- 1&1/3 cup oats
- 2 tablespoons cornstarch/maizena
- 1 tablespoon soy sauce or wheat-free tamari
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon dried thyme
- Generous grating black pepper
- scant 1/4 cup ground flax
Mix the chia seeds and warm water in a small bowl and set aside. Chop the onion finely. Place the mushrooms into the food processor and pulse until they are finely minced. Mince the garlic.
Heat a non-stick pan over medium-high heat. Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick. Stir in the mushrooms and garlic and another splash of water. Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.
When the mushrooms have softened, transfer them to the food processor and add the lentils. Pulse until the lentils are just combined with the mushrooms. Add the chia seed mixture and all remaining ingredients and pulse to combine well. It’s okay if a few lentils remain whole, but the mixture should be more sticky than crumbly.
Scrape the mixture into a bowl and set aside for about 15 minutes. Preheat the oven to 180°C and line a baking sheet with a silicone mat, parchment paper or non-stick spray.
Shape the burger mixture into 6 patties and place them on the prepared pan. Bake for about 15-20 minutes.
Wrap unbaked patties individually in plastic wrap or foil and freeze for later use.
These patties are very good, but not as moist as a medium-rare beef burger so I suggest going for some saucy toppings. I used a gluten free roll, no margerine/butter, english spinach, tomato slice, gherkins, avocado slices, sprouts and store bought garlic/chilli sauce. Delicious….