Vegan_Food_and_Living_Cookbook_-_Spring_2019

Breakfast^ RECIPES

Total fat Saturates Salt Sugar Protein

7.9g 0.8g 0.1g 10.9g 9.7g

Pink Lady apple pie

breakfast smoothie bowl

By Pink Lady Apples (www.pinkladyapples.co.uk)

Makes 3 bowls | Prep 10 mins |

Cook none | Calories 264 (per serving, without toppings)

1 frozen banana, peeled

245g (1 cup) non-dairy

yoghurt of your choice

1 large Pink Lady apple,

washed, cored and cut

into chunks

80g (½ cup) gluten-

free oats

2 tbsp chia or fl axseed

2 tsp ground cinnamon

2 tsp vanilla powder,

or extract

240ml (1 cup) non-dairy

milk of your choice

2 tsp beetroot powder,

or freeze dried raspberry

powder (optional)

TOPPINGS (OPTIONAL):

pomegranate seeds,

maple syrup, chia seeds,

oats, edible fl owers, Pink

Lady apple slices, nuts

or seeds

1 Process all the smoothie ingredients in a high-speed

blender until smooth and creamy.

2 Serve immediately and add the toppings of your choice.

Baked oats with peaches,

berries and chocolate

By Rock My Bowl for Seed And Bean (www.seedandbean.co.uk)

Makes 3-4 bowls | Prep 5 mins |

Cook 35 mins | Calories 375 (per serving)

2 tbsp coconut oil

100g (²/ 3 cup) jumbo oats

2 tbsp hulled hemp seeds

2 tbsp fl axseed

4-6 squares Seed and

Bean Cornish Sea Salt

Extra Dark Chocolate,

roughly chopped

1 large, ripe peach, pitted

and sliced

100g (²/ 3 cup) blueberries,

or other berries

420ml (1¾ cups)

non-dairy milk

2 tbsp maple syrup

TO SERVE

peach slices, fresh berries,

non-dairy yoghurt, grated

dark chocolate, maple

syrup, and/or

nut butter

1 Preheat the oven to 180°C/Gas Mark 4.

2 Melt the coconut oil in a medium ovenproof dish. Swirl to

coat the sides, sprinkle half the oats over the bottom of

the dish, then sprinkle with 1 tbsp each of the hemp and

flaxseed. Lay half of the peach slices and berries on top.

3 Repeat the layering process with the oats, seeds and fruit.

4 In a jug, mix together the non-dairy milk and maple syrup,

then pour over the oats. Add the chopped dark chocolate

last. Carefully transfer the dish to the oven; it will look very

wet, but don’t worry, the oats will puff and absorb the

liquid. Bake for 35-40 minutes.

5 When the oats are cooked, remove from the oven and

serve in bowls with a spoonful of non-dairy yoghurt, extra

fruit, a drizzle of maple syrup and some nut butter.

Total fat Saturates Salt Sugar Protein

21g 3.5g 0.1g 13.8g 11. 4 g