Cauliflower, Mossfield Gouda & Leek Frittata
This creamy frittata was crafted for the Organic Trust Food Festival cookery stage, held in Merrion Park last weekend. Richard and I had an incredible
Hot Chocolate Breakfast Smoothie
Hot Chocolate Breakfast Smoothie
This creamy rich protein-packed, naturally sweetened hot chocolate breakfast smoothie can be enjoyed anytime of the day – not just breakfast.
As the long wintery evenings begin to knock on our doors this is simply sheer indulgence: a mug of natural medicine to hug and enjoy!
Developed for Natural Life Magazine Available in your local health food shop September.
Serves:
4
Course Breakfast
Diet Dairy Free, Diabetic Friendly, Gluten Free, Low GI, Vegan, Vegetarian
Servings 4
Ingredients
- 500 ml milk of choice I used nut milk but whole dairy is also good
- 1 small ripe avocado
- 1 large banana
- 25 g GF jumbo oats soaked
- 2 tbsp cacao or unsweetened cocoa powder
- 1 tsp linseed or flaxseed or chia seeds
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp Manuka honey
- 6 Medjool dates pitted and soaked
- Pinch Himalayan salt
Method
- Place avocado, banana, oats, cacao, linseed, vanilla extract, cinnamon, Manuka honey, Medjool dates, salt and 100ml milk in a high speed blender. Blend for 30 seconds until smooth. Whilst blending, heat the remaining milk till hot, but not boiling
- Add extra milk to blender and blitz again till you get a creamy consistency. Pour into your favourite mug, then hug and enjoy!
Maggie's Tips
- If the smoothie mixture is too thick, add a little warm water.
- Need more sweetness? Add extra Manuka honey or Medjool dates or vanilla extract or cinnamon or use coconut milk as this tends to be sweeter than all other milks.
- Soaking oats aids digestion. Soak overnight is best, but for a quick fix pour a little boiling water over them and leave to cool before using.
- Left over smoothie…? Enjoy as a chilled smoothie or freeze in popsicles (for little ones) or in a freezer container and scoop it out like ice-cream.
- For a creamier version add 100g coconut yoghurt, full fat yoghurt or fresh cream.
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