Coconut Cream Breakfast
A raw vegan breakfast which is incredibly luxurious yet really healthy and vibrant. Try this for a fun, active morning to chase away the Autumn chills which are beginning to creep up on us here in Melbourne...the world's most changeable city!
SERVES 4
ingredients
For the Coconut Cream Chia
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1 cup Shredded Coconut
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2 cups coconut water
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¼ cup Coconut Sugar
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¼ cup Chia Seeds
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2 Vanilla Beans, scraped
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1 tsp rose water
For the Crumble
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1 cup Activated Almond flour*
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1 tbsp water
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1 tbsp Dark Agave Nectar
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1 tbsp Lucuma Powder
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1 tsp cinnamon
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¼ tsp sea salt
For the Topping
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¼ cup Goji Berries, finely sliced
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¼ cup Cacao Nibs, roughly chopped
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1 tbsp Mesquite Powder
method
- Step 1 :For the Coconut Cream Chia - Mix all ingredients except the chia seeds in a blender until smooth. Pour the mixture into a large glass bowl. Whisk and gently add the chia seeds into the mixture. Pour into empty LE products jars and leave in the fridge for one hour before serving.
* To make cashew flour, process the correct amount of cashews in a blender slowly until flour-like. Please do not overblend as the oil from the cashes will turn it into dough.
- Step 2 :For the Crumble - Place all ingredients in a food processor and pulse until they reach a doughy consistency. Press into four mini tartlet pans with removable bottoms. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours. They should now be firm enough to remove from the tart cases. Continue to dehydrate them for a further eight hours. Place the tartlets on a cooling rack for three minutes before serving.
- Step 3 :Assemble - Crumble the tartlets over the Coconut Cream Chia followed by the toppings.
- Step 4 :Notes * Tart cases should be approx 11-cm wide and no more than about 1-cm.
* To make cashew flour, process the correct amount of cashews in a blender slowly until flour-like. Please do not overblend as the oil from the cashes will turn it into dough.
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