Breakfast is my favourite meal of the day. Love it. It’s the only reason I get out of bed in the morning. Whether it’s a stack of pancakes dripping in organic maple syrup (I’ll share my favourite gluten free version soon), a full english with poached eggs, sourdough toast, crispy bacon, baked beans etc or just a simple bowl of cereal with an organic black coffee on the side, I’m in heaven.
So I want to share my current favourite breakfast bowl which kinda happened by accident, out of wanting something fairly healthy but not your typical cereal.
(all organic, of course and try to buy package-free or as close to as possible)
(enough for one person – I usually cook around a cup full and save any left over)
– chia seeds
(a handful, or however many you like – in fact other nuts are welcome)
– pure maple syrup
(just a drizzle)
– homemade almond milk
(I’ll explain this below)
– frozen berries of your choice
(I get mine from the organic bulk section at my local wholefoods)
Let’s do this!
Rinse the quinao (pretty important unless you love the taste of soap)
Cook the quinoa in water for 12 minutes. I usually cover it in plenty of water and keep an eye on it. I have burnt the bottom of my pan a few too many times by not putting enough water in!
Meanwhile, toast the almonds in a pan for a few minutes. This apparently makes them more digestable but to be honest they just taste even more delicious this way!
Drain the quinoa once cooked. Place in your breakfast bowl, drizzle with maple syrup (or raw honey is a fun alternative), sprinkle on the toasted almonds and chia seeds. Finally add your frizen berries (come to think of it, fresh berries would be good too).
Cover in your homemade almond milk and enjoy!
HOMEMADE ALMOND MILK
– 1 cup of SOAKED almonds
(blanched or I often use unblanched – your call on the taste! Soak for at least 8 hours or over night)
– 4 cups of water
(some people use filtered but I often just use tap…)
(I use an omniblend, much like a vitamix but half the price)
– nut mylk bag or jam straining bag
(my husband is constantly amused by the phrase “nut mylk”)
Rinse the soaked almonds and place in your blender with the water. Blend on a high speed for about a minute or until it looks well blended.
Pour the liquid through the nut mylk bag into a jar and then decant into a reusable milk bottle.
Usually lasts around 5 days in fridge.
I find I can buy most of the ingredients for this from The Dry Goods Store, bluk section ta Wholefoods or local grocery store without packaging. Check out your local area and see what you can get. The Bulk app is super useful for finding places too.