'Happy times with a breakfast bowl'
- 2 cups raspberries (fresh or frozen)
- 2 frozen bananas
- 2 cups coconut milk
- 2 tsp mesquita or maca powder
- A small bit fresh ginger
- ½ tsp vanilla powder
- Two pinches cardamom powder
- Two pinches nutmeg powder
- 1 cup buckwheat
- ½ cup sunflower seeds
- 1 tbsp apple sauce
- 2 tbsp maple syrup
- 1 tsp mesquita powder
- A pinch of cardamom and cinnamon powder
- A pinch of sea salt
I like to test new recipes in the kitchen, combining things that i learned or i got inspired by (in this case inspired by the cooking class of My New Roots in Amsterdam ) with my own intuition. It is always very excited to see how the result will turn out, but the most important is to have a playful time while doing it. This bowl it can be make with many different fruit, spices and milk combinations... here i share with you one of my favorites.
Raspberry bowl: Place all the ingredients into a blender and mix in high speed until smooth. Taste and adjust with the spices or sweetness as desired.
Buckwheat crispies: Preheat the oven to 175°C. In a big bowl add the dry and wet ingredients and stir well to coat. Now pour the wet ingredients on an oven tray covered with parchment paper. Bake for 35-45 minutes stirring every 5 minutes after the first 20 minutes, until the buckwheats golden and crisp. Remove from the oven and let them cool down. Store in a container.