Bodhilicious BREakfasts!
Keep on scrolling down to enjoy our delicious plant based breakfast recipes, retaining all of the yumminess whilst skipping all of the cruelty. Enjoy!
Vegan french toast!
So I stumbled across this recipe quite accidently through a series of cravings.
I was craving bananas but also something fried.
So I did a little experimentation and voila I realised I had made a great plant based alternative for French toast!
This is definitely going to be a go to yummy snack fro me from now on!
Read on to discover how to make and enjoy this simple, yet delicious recipe yourself!
NB this makes about 6 slices
INGREDIENTS
Bread (I use gluten free)
1 banana
Half a cup of coconut milk
A pinch of nutmeg
A level tsp of cinammon
Coconut oil
Whatever you want to add on top. I used coconut yogurt, berries, sunflower seeds, cocoa powder and agave syrup.
METHOD
Place the banana, milk and spices in a blender and mix.
It should form a liquid with a similar consistency to egg yolk.
Turn out in to a bowl and soak the slices of bread. Heat the oil in a pan and then cook the bread on each side for roughly a minute.
Serve with the toppings of your choice and enjoy!
I was craving bananas but also something fried.
So I did a little experimentation and voila I realised I had made a great plant based alternative for French toast!
This is definitely going to be a go to yummy snack fro me from now on!
Read on to discover how to make and enjoy this simple, yet delicious recipe yourself!
NB this makes about 6 slices
INGREDIENTS
Bread (I use gluten free)
1 banana
Half a cup of coconut milk
A pinch of nutmeg
A level tsp of cinammon
Coconut oil
Whatever you want to add on top. I used coconut yogurt, berries, sunflower seeds, cocoa powder and agave syrup.
METHOD
Place the banana, milk and spices in a blender and mix.
It should form a liquid with a similar consistency to egg yolk.
Turn out in to a bowl and soak the slices of bread. Heat the oil in a pan and then cook the bread on each side for roughly a minute.
Serve with the toppings of your choice and enjoy!
Gluten free, vegan waffles!
I bought a waffle maker and totally improvised a recipe from scratch that worked first time! Woohoo!! I love it when that happens! These are plant based, gluten free and sugar free, making them a healthy, yet delicious treat. I served mine with coconut yogurt, seeds, organic berries and agave syrup but my kids had them with 'over the moo' vegan ice cream and both went back for seconds and thirds! read on and enjoy!
INGREDIENTS
1 cup of rice flour
1 cup of buckwheat flour
equivalent of 3 eggs using (preferably organic) egg replacer
1 tsp baking powder
2 tbsps coconut oil
1 cup of coconut milk
1 tsp of vanilla essence
2 heaped tbsps of a natural sweetener such as coconut sugar or xylitol
1 heaped tsp of cinnamon.
METHOD
Simply mix all the ingredients together with an electric mixing spoon if you have one. Turn on the waffle maker and allow it to heat, then ladle the mixture, which should be a nice thick batter in to the waffle maker. You can spread it out roughly, but when you close the machine it tends to spread the mixture out to create the right shape.
Once ready, which should only take a few minutes, serve perhaps with toasted nuts and seeds, coconut yogurt or vegan ice cream, fresh berries and agave syrup.
This recipe should make about 8 waffles!
INGREDIENTS
1 cup of rice flour
1 cup of buckwheat flour
equivalent of 3 eggs using (preferably organic) egg replacer
1 tsp baking powder
2 tbsps coconut oil
1 cup of coconut milk
1 tsp of vanilla essence
2 heaped tbsps of a natural sweetener such as coconut sugar or xylitol
1 heaped tsp of cinnamon.
METHOD
Simply mix all the ingredients together with an electric mixing spoon if you have one. Turn on the waffle maker and allow it to heat, then ladle the mixture, which should be a nice thick batter in to the waffle maker. You can spread it out roughly, but when you close the machine it tends to spread the mixture out to create the right shape.
Once ready, which should only take a few minutes, serve perhaps with toasted nuts and seeds, coconut yogurt or vegan ice cream, fresh berries and agave syrup.
This recipe should make about 8 waffles!
Gluten Free, Vegan pancakes
Breakfast, as the saying goes, is the most important meal of the day.
And it's true. You need to start your day right loading up on slow burning fuel that will see your energy and attention levels remain stable throughout the morning.
Pancakes is a personal favourite breakfast choice of mine. But let's face it, there's very little health benefit in the conventional variety.
Enter my own personal recipe for a chickpea flour and coconut milk variety and you have a healthy treat with all of the flavour and the added bonus of being packed full of protein and good fats.
Here I served them with a delicious selection of fresh, organic fruits, including strawberries, raspberries, blackberries, dragonfruit and melon, fresh coconut chunks, chia seeds and edible flowers which added to the nutritional value of the meal as well as making it look super pretty! To sweeten I poured over a generous layer of agave syrup at the end. Yummy!
However, whilst I would recommend it served this way you can of course stick to your favourite toppings. Just try to keep it healthy!
Try the recipe out and please do let me know what you think!
INGREDIENTS
1 cup of chickpea (aka gram) flour
1 and a quarter cups of coconut milk (look for a brand with no added sugar)
Egg replacer (use the equivalent of 2 eggs which is 4tsps of powder mixed with 4tblps of water)
Coconut oil to cook.
A sprinkling of salt.
Fresh fruits and coconuts to serve.
Agave syrup to sweeten.
(makes roughly 4 pancakes)
METHOD
Mix the egg replacer at the bottom of a large mixing bowl.
Sieve in the chickpea flour and then stir in the coconut milk, mixing well until you have a smooth batter.
Stir in a sprinkle of salt.
Heat the coconut oil in a frying pan over a medium heat.
Pour in an even layer of batter. Note that pancakes tend to taste better when you create a thin layer. However, it may take some practice to create a pancake that is thin enough to be delicious and crispy yet thick enough to hold together.
Wait until the one side is cooked properly so the pancake does not break when you flip it, then carefully turn over and cook on the other side.
Serve with a layer of fruits, chia seeds, coconut chunks and agave syrup and enjoy!
quinoa porridge
This is a truly delicious way to start your day. Packed full of protein and nutrients this will fill you up for a good few hours without leaving that heavy feeling.
As a vegan I always have a good supply of quinoa, coconut milk, nuts and seeds in my cupboard as I use them so frequently and if you’re interested in healthy eating I would suggest you do the same.
This recipe here will give you enough to eat for a few days. Simply store the quinoa in the fridge in a covered bowl and add the extras daily.
INGREDIENTS
For the quinoa porridge
1 and a half cups of quinoa (cook with 3 cups of water)
1 can of coconut milk
3 tsps of cinnamon
Juice of1 lemon
3 medjool dates finely chopped
1 tpsp of low GI natural sweetener such as xylitol or agave syrup.
3 heaped tbsp of coconut powder or coconut flakes
For the garnish
strawberries
dried cranberries
pistachio nuts
walnuts
chia seeds
sunflower seeds
flax seeds
a squeeze of agave syrup or apple juice concentrate syrup
METHOD
Place the quinoa in the pan with the water and bring to the boil. Then turn down to a medium heat and simmer for about 15 minutes until light and fluffy.
Place in to a bowl and mix the rest of the porridge ingredients.
Put in the fridge for at least 2 hours for the ingredients to marinate.
Every day when you’re ready to eat remove your portion of quinoa from the fridge.
In a bowl place a layer of quinoa followed by a layer of strawberries, followed by a layer of quinoa, followed by a layer of strawberries.
Sprinkle the dried cranberries, nuts and seeds on top finishing with a squeeze of syrup and maybe even a sprig of fresh mint.
Serve and enjoy!
As a vegan I always have a good supply of quinoa, coconut milk, nuts and seeds in my cupboard as I use them so frequently and if you’re interested in healthy eating I would suggest you do the same.
This recipe here will give you enough to eat for a few days. Simply store the quinoa in the fridge in a covered bowl and add the extras daily.
INGREDIENTS
For the quinoa porridge
1 and a half cups of quinoa (cook with 3 cups of water)
1 can of coconut milk
3 tsps of cinnamon
Juice of1 lemon
3 medjool dates finely chopped
1 tpsp of low GI natural sweetener such as xylitol or agave syrup.
3 heaped tbsp of coconut powder or coconut flakes
For the garnish
strawberries
dried cranberries
pistachio nuts
walnuts
chia seeds
sunflower seeds
flax seeds
a squeeze of agave syrup or apple juice concentrate syrup
METHOD
Place the quinoa in the pan with the water and bring to the boil. Then turn down to a medium heat and simmer for about 15 minutes until light and fluffy.
Place in to a bowl and mix the rest of the porridge ingredients.
Put in the fridge for at least 2 hours for the ingredients to marinate.
Every day when you’re ready to eat remove your portion of quinoa from the fridge.
In a bowl place a layer of quinoa followed by a layer of strawberries, followed by a layer of quinoa, followed by a layer of strawberries.
Sprinkle the dried cranberries, nuts and seeds on top finishing with a squeeze of syrup and maybe even a sprig of fresh mint.
Serve and enjoy!