Breakfasts are not my forte.
I like to eat them. I also remember about them and rarely leave the house without a morning meal, but I’m not particularly creative in this regard. Yogurt with pine syrup and fruit. Raw buckwheat porridge. Or another version of the overnight porridge.
I heat it up in the morning, if it’s cold. In the summer I eat my porridges cold and raw. Sometimes I add fruit, sometimes I add an extra portion of nuts. Well suited to porridges are dried fruits – so if you have the opportunity dry some berries (blueberries, blackberries), go and dry. There is nothing better than a porridge with a handful of berries. I missed this year time to dry strawberries, but blueberry madness continues.
Today’s porridge is one big bomb a super food. I’m not sure if all the goodness accumulate or hate each other, but the taste came out great.
Quinoa flakes, shelled hemp seeds, carob, crushed cocoa beans. These are very exotic ingredients, I realize, but sometimes you can, you need to, want to go crazy.
Overnight porridge have this advantage that you mix all in the evening, leave it in the fridge and in the morning you have finished breakfast. And if, in addition, you’ll do it in a jar, then you can take the porridge with you to work, school, on the trip.
Bon Appetit 🙂
Ingredients (2 servings):
4 tablespoons of quinoa flakes (or other cereals, eg. Rice, oats)
2 – 3 tablespoons of shelled hemp seeds
1 tablespoon xylitol
1 tablespoon carob (cocoa)
1 tablespoon crushed cocoa beans
1 cup vegetable milks (coconut, oats, rice, quinoa)
Mix all dry ingredients.
Pour milk and mix again.
Let stand in the refrigerator overnight.