breakfasts

We believe in hearty breakfasts….breakfasts so good that you can’t wait to get up in the morning! We too, love juices but we don’t feel to post them here as they are ‘ten a penny’ on the web. This here, is the lovers guide to breakfast, finding the way to your own heart (still a very healthy way!) Treat yourself and enjoy.

 
Soul bowl 2: Angel Delight 😇 
This berry goodness is so simple, you can put all your time into making a really good coffee to go with it! (Coffee is a super-food 😈@badhandcoffee)

Soul Bowl 1: Angel delight

A bowl of pink berry goodness with vibrant mint to give you a gentle wake up.

You will need:

A blender

Ingredients:

1 1/2 Ripe Bananas

Tbsp Chia seeds

1/2 cup Almond Milk/ any other alternative milk

1/2 cup Raspberries

1/2 Strawberries

5/6 large mint leaves

1/2 Tbsp Cacao nibs to top

Method:

Toss it all in a blender until smooth and top! Really is as easy as that.

Tips for Topping: Pumpkin seeds, coconut flakes, fresh fruit, cacao nibs.

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Waffles

These are by far the most sustaining breakfast we’ve come across as GF vegans. (one that doesn’t include awful GF bread).

You will need:

A waffle iron. We use Cooks Professional Belgian Waffle Maker - available on Amazon.

Ingredients:

Makes 2 -

1/2 cup of coconut oil melted.

1 cup of Doves farm Gluten free flour.

I cup of GF oat flour (can whizz up oats in a high speed blender)

3Tbsp Baking powder

1/2 Tsp Pink Salt

1/2 cup of Almond milk

6Tbsp of Vegan Butter

3 Tbsp Maple

2 Mashed Bananas

1Tsp Vanilla extract

1Tsp Cinnamon

Method:

Melt your coconut oil.

Mash 2 bananas with a fork (don’t use a blender - this will take the air out)

Add all of the ingredients including the oil in a large bowl.

Heat your waffle iron and place half the mixture inside.

The green light will tell you when it’s ready, then repeat.


Now the really fun part…top!

Ice-cream works well with maple and fruit.

If feeling a little more daring roast some bananas with a maple syrup and cinnamon dressing, (15 mins on 180) Then add vanilla ice-cream, yum.

Also see our pancake toppings (sweet is best)

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Buckwheat Pancake Stack

If you really want to get yourself leaping out of bed in the morning, these will do it.

You will need:

A really good non stick frying pan.

A ladle and a spatula.

Ingredients:

2 tbsp chia

650ml almond milk

1 tbsp vanilla essence

Pinch salt

2 ripe bananas

350g Buckwheat flour

2 tsp cinnamon

2 tsp baking powder

Coconut oil for frying

Method:

Mash banana with a fork.

Add all ingredients except the milk.
Stir to breadcrumb like consistency.

Then add milk VERY SLOWLY.

Leave for 15 mins to thicken.
Fry a teaspoon of coconut oil in a pan on medium - high heat.

Add a ladel or 1/4 cup measure of mix to the pan.

Flip when the top bubbles.

Should make around 12 pancakes.

TOPPINGS below….or any nut butters, fresh fruit, maple syrup - you get the gist.

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Soul Bowl 3: creamy greeny

A delicious blend of creamy avocado, mango, basil, and other tasty touches.

You will need:

A blender

Ingredients:

1/2 large Avocado

1 cup Coconut Milk

1/2 small Mango

3 or 4 large Basil leaves

1 1/2 cups of spinach

1/2 Lime (juice)

Method:

Toss it all in a blender until smooth and top! Really is as easy as that.

Tips for Topping: Watermelon is super on this one! + blueberries and shredded coconut.


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Soul Bowl 2: Heavenly Cacao

An indulgent dive into what looks naughty but is genuinely nice…as in nice AND healthy.

You will need:

A blender

Ingredients:

1 Ripe Banana

1/2 Avocado

3/4 cup Almond Milk

2 Tsp Date Syrup/ 2 dates

1 Tbsp Cacao

1 Tbsp Peanut Butter

Method:

Toss it all in a blender until smooth and top! Really is as easy as that.

Tips for Topping: Coconut shreds, Strawberries, Chia seeds and figs would be grand! But as you like…

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Granola

Delicious on your Soul Bowls or simply in a bowl with almond milk…or as a quick snack!

Ingredients:

1 cup GF oats

1 cup of mixed nuts of your choice - we use hazlenuts and walnuts

1/4 cup pumpkin seeds

1/4 Coconut shreds

1/4 cup Cacao nibs

3 Tbsp Chia seeds

1/4 cup Almond Flour

3 Tbsp Coconut Oil

6 Tbsp Maple Syrup

Method:

Preheat oven to 160

In a pestle and mortar crush up your nuts to chunky pieces.

Melt your coconut oil

Throw it all together in a big bowl and mix well

Lay out some baking paper on a tray and roast for 20 mins, mixing half way through.

Once ready, let it cool, and then store in a kilner jar.


TOPPINGS

SAVOURY 2

Tofu egg + Coconut Bacon

(VIEW PIC UNDER MAINS)

Ingredients:

 350g Tofu

1 tsp Turmeric

1 tsp Smoked Paprika

4 tbsp Nutritional Yeast

2 tbsp Alternative Milk

1 tsp Cracked Black Pepper

1 to 2 tsp Black Salt (key ingredient!)

Method:

Scramble up your Tofu with a fork or your hands.

Add all of your ingredients except your salt.

Then add your salt slowly to taste.

(and burn an incense…it’s eggy indeed!)

Coconut bacon Ingredients:

2 cups of Shredded Coconut

1/4 cup of Tamari

1/4 cup of Liquid Smoke

1/4 cup of maple syrup

1tsp salt

Method:

Stir all of your ingredients into a big bowl.

Let it sit and marinate for half hour

PRE HEAT oven - 160

Line a baking tray with baking paper and spread your coconut evenly across.

Bake for around 20-30 mins but keep checking after 20 as it burns easily.

Check to see if it is crispy, you can always put it back in.

Leave it to cool and crisp up on the side. Don’t cover until it’s dried. (you can eat straight away - enjoy)

Your Coconut bacon will keep in an airtight container for a week.


sweet Toppings

1

Cashew Butter

Cinnamon

Blueberries

Maple

2

Hazlenut Choc Spread (see link soon)

Bananas & Strawberries

Cacao Nibs

Maple

savoury

1

Avocado

Pumpkin Seeds

Watermelon

Rocket & Mint