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Tuesday, May 11, 2021
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Breakfast bowls to kick-start your day

Kick-start your day, month, year with these nutritious and delicious breakfast bowls, brought to you by our food writer, Libby Kimber.

Recipes from Eat More Vegan by Luke Hines, Published by Plum, RRP $26.99, photography by Mark Roper.

Blue avocado breakfast bowl

Serves 1

  • 155g (1 cup) fresh or frozen blueberries
  • 1/2 avocado
  • 125ml (1/2 cup) almond, hemp or coconut milk
  • 1 Tbsp LSA
  • 1 tsp maple syrup, coconut nectar or 1–2 drops liquid stevia
  • 1/4 tsp vanilla bean paste or powder
  • 3–4 ice cubes

Toppings

  • 1 small handful of fresh blueberries
  • 1 heaped Tbsp chopped Luke’s chocolate
  • 1 tsp hemp seeds
  • 1/2 tsp chia seeds

Add all the bowl ingredients to a high-speed blender and whiz together until smooth and creamy.

Pour into a bowl and top with the blueberries, chopped chocolate, hemp and chia seeds. Enjoy immediately.


Banoffee breakfast bowl

Serves 1

  • 125ml (1/2 cup) almond, hemp or coconut milk
  • 1 large frozen banana
  • 1 Tbsp cacao powder
  • 1 Tbsp peanut butter, plus extra for drizzling
  • 2 Tbsp LSA
  • 60ml (1/4 cup/2 shots) espresso coffee, cooled
  • 1 tsp maple syrup, coconut nectar or 1–2 drops liquid stevia (optional)

Toppings

  • 1/2 teaspoon cacao nibs
  • 1/2 teaspoon roasted coffee beans, roughly chopped
  • 1/2 small banana, sliced

Add the milk, frozen banana, cacao powder, peanut butter, LSA, coffee and sweetener, if using, to a high-speed blender and blitz together to combine.

Pour into a bowl and top with the cacao nibs, coffee beans, sliced banana and an extra drizzle of peanut butter, if you like. Enjoy.


Luke’s chocolate

shaved chocolate

Makes about 500g

  • 220g (1 cup) cacao butter, plus extra if needed
  • 125ml (1/2 cup) coconut oil, plus extra if needed
  • 125g (1/2 cup) smooth peanut butter or macadamia nut butter, plus extra if needed
  • 250g (2 cups) cacao powder, plus extra if needed
  • 1 tsp vanilla bean paste or powder
  • 2–4 drops liquid stevia or 250ml (1 cup) monk fruit syrup, maple syrup or coconut nectar

Line a baking tray or brownie tin with baking paper, or a standard 12-hole muffin tin with paper cases.

In a saucepan over medium–low heat, gently stir together the cacao butter and coconut oil until melted. Add the nut butter and heat, stirring frequently, for 3–4 minutes, or until the nut butter has softened and is completely incorporated into the mixture.

Remove the pan from the heat and gently whisk in the cacao powder, vanilla and your sweetener of choice. Keep whisking until thick, creamy and well combined, then taste and adjust the consistency and sweetness as follows: For a thicker, darker chocolate, add some more cacao powder; For a smoother chocolate, add some more coconut oil; For a fudgy chocolate, add some more nut butter; For a sweeter chocolate, add some more sweetener of choice.

Once the chocolate is to your desired taste and consistency, pour it into your prepared tray or tin, transfer to the fridge or freezer and leave until set firm. Store in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.

For more recipes:

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