Recipes

BREAKFAST WITH GREEN

You know that I am a huge team healthy fan. I nibble on a carrot while typing my pieces and I am therefore addicted to vegetables. So much so that I prefer to add a portion of green to my breakfast in the morning. Did you know that you can transform cauliflower into a creamy and smooth breakfast? The combination of cauliflower-cinnamon-banana is winning (okay, maybe a bit too diehard). I have two delicious breakfast tips for those who struggle to get their vitamins in.

Both recipes can be prepared in large quantities. Make a big batch on Sunday and enjoy lying in bed for an extra half hour the next morning. Or you can use that time to do a little workout before you hop on your bike to work.

Carrot cake baked oats

Good for a large dish of baked oats (5 servings)

Ingredients:

200 grams of oats

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

pinch of salt

a bag of grated carrot

300 ml almond milk

5 tbsp maple syrup

1 tsp vanilla extract

handful of raisins

handful of chopped walnuts

– Preheat the oven to 180 degrees.

– In a large bowl, mix the oats, spices, salt, and baking powder.

– In a smaller bowl, mix the carrot with the almond milk, maple syrup, raisins, walnuts, and vanilla.

– Combine the wet ingredients with the dry ingredients.

– Grease a baking dish with a bit of coconut oil or butter and pour the oat mixture into the baking dish.

– Bake the oats for 25 minutes until golden brown.

– Serve with a spoonful of Greek yogurt and some extra cinnamon.

Zucchini breakfast cake

Ingredients:

1 zucchini grated

100 grams almond flour

50 grams buckwheat flour 100 grams oat flour

2 tsp baking powder

2 tsp speculaas spices

1/2 tsp sea salt

50 ml maple syrup

a handful of medjool dates

50 ml melted butter

3 eggs

3 tbsp almond milk

1 tsp vanilla extract

– Preheat the oven to 175 degrees.

– Mix the flours with the baking powder, salt, and speculaas spices.

– Soak the dates in warm water and then place them in the blender. Blend together with the maple syrup until you get a smooth mixture.

– Add the date syrup along with the eggs, vanilla, and almond milk to the flour and mix well.

– Add the zucchini (you will now have a fairly thick batter, but zucchini releases moisture while baking).

– Grease a baking dish and add the batter.

– Bake the cake for 30 minutes until golden brown and check with a skewer if the cake is done.

– This breakfast cake is delicious with a dab of nut butter.