Straightforward to organize and oh-so-delicious, this vegan-friendly breakfast is certain to deliver a smile to each member of the household.
Elements
- 250 ml (1 cup) coconut milk
- 80 g (1/2 cup) hulled hemp seeds (hearts)
- 3 tbs shredded coconut
- 2 tbs chia seeds
- 1 tbs coconut oil
- 1/2 tsp vanilla bean paste or powder
- 1/4 tsp floor cinnamon
- Pinch of sea salt
- 1 tbs monk fruit syrup or 1–2 drops of liquid stevia
- 1–2 tbs filtered water (elective)
To serve
- 80 g (1/2 cup) blueberries
- 1 tbs shredded coconut, toasted
Methodology
Step 1.
In a saucepan over medium warmth whisk collectively the coconut milk, hemp seeds, shredded coconut, chia seeds, coconut oil, vanilla, cinnamon, salt and sweetener of selection for two–3 minutes, or till the combination begins to bubble.
Step 2.
Cut back the warmth to low and simmer gently for 10 minutes, or till the combination is thick and creamy (if the combination seems to be too thick, merely add a touch of filtered water).
Step 3.
To serve, divide the combination between two bowls and high with the blueberries and toasted shredded coconut.
Serves 2
The Quick Low-Carb Kickstart Plan by Luke Hines.
Out there now. Revealed by Plum. Images by Mark Roper. Go to Booktopia to buy.
