15 LichField Road556835 Singapore
A new porridge recipe base for you guys ! Overnight one, so no excuse not to make it as it will only take a few min to prepare the day ahead (or even a few days ahead) and just finish with the toppings in the morning. Gluten free, raw, vegan, refined sugar free, nourishing and very yummy. The way we like to start the day, right ?
Recipe just there. Happy Brekkie !
Serves 1
110 grs GF rolled oats
1 tbsp chia seeds
2 tbsp vegan (or greek) yogurt or even unsweetened apple sauce
100 ml almond or oat milk + 2 tbsp water
1 tbsp gula melaka (adjust to taste)
1 tsp cinamon
1/2 tsp gingerbread spices
1/2 tsp vanilla extract
A pinch of sea salt
Just blend everything well overnight in your container (double or triple quantities for batch cooking as it can keep for a few days in the fridge)
In the morning, add half a raw medium pear, thinly sliced (if you have time roast it with a little coconut sugar, YUM !), drizzle extrat gula melaka if you have a sweet tooth, raw cacao nibs, vegan yogurt, roasted pecans and pepitas and here it is !
Xmas is in the air !!
I live in a tropical country, but I can feel winter is around the corner, the urge for cozy moments by the fireplace and Christmas cookies cooking session with the kids !
So why not a Christmassy chia pudding for breakfast ?
This super easy recipe below reminds me of gingerbread each time I eat it… so good and comforting.
Try it and let me know what nice Xmas souvenirs it triggers 🙂 !
Recipe (serves 2)
- 1/2 cup coconut milk
- 1/2 cup almond milk
- 1/3 cup water (or plant yogurt for a super creamy version)
- 1/3 cup chia seeds
- 1 to 2 tablespoons maple syrup (I put one only, but don’t have a sweet tooth 🙂 and I added dried figs as toppings )
- 0.5 teaspoon cinnamon
- 0.15 tsp nutmeg
- 0.15 tsp ground ginger
- 0.15 tsp ground cloves
+ Dairy-free yogurt, walnuts, dry figs, granola, crumbled gingerbread cookies… for topping
Directions
- Combine milks, water and maple syrup . Add the spices and chia seeds to the bowl and whisk until thoroughly combined.
- Whisk again after a few min to ensure that the chia seeds don’t clump together.
- Refrigerate for at least 30 minutes (usually I prepare it overnight)
- Serve with a dollop of yogurt and other toppings you like and associate with gingerbread 🙂
Nb: can be made 2 days ahead
Today I have finally decided to update my blog 🙂
Don’t know why, but I am definitely not a blog person 🙂
I love cooking and sharing recipes, bit I wish the whole blog filling could be done automatically ! At some point I feel it is really too much time behind screens and I’d rather spend it developing new recipes 🙂
On the other hand, some of my followers have given me such great feedbacks recently after they had tried some of my recipes, that I am really happy to share those with you !
Today I had planed to eat bircher muesli for breakfast. Which evolved in a bircher muesli base topped with red fruit compote and fresh berries.
After all you can dress up your bircher the way you want, providing the porridge base is yummy.
And trust me this one is super delicious, super easy, can be prepared the night before and is super well nutritionally balanced.
Recipe just below for you to try.
Enjoy 🙂
INGREDIENTS
- 1/3 cup old GF rolled oats
- 1/3 cup almond or oat milk
- 2 tbsp apple sauce (preferably homemade and sugar free:)
- half green apple, peeled and grated (ideally organic)
- 1 tbsp PB or almond butter (or sunset butter if you are allergic to nuts)
- 1 tsp raisins
- ¼ teaspoon ground cinnamon
DIRECTIONS
- The night before, combine oats, apple sauce and nut butter. Stir well and add the plant based milk. Stir well again and add the cinnamon, raisins and grated apple.
- Put in the fridge (I will always prepare in a glass container with a lid, such as weck jars)
- In the morning, take it out, add a little plant milk or yogurt, top with raw apples slices and some nuts and seeds for the traditional version. Or any other fruits and toppings you fancy on that day 🙂
Nb: you can prepare this up to 2 days ahead.
I have been seing so many beautiful strawberry pictures on Instagram lately, that I am definitely craving for some today !! Starting with breakfast 🙂
So I decided to pimp my breakfast with a strawberry chia porridge.
So pretty, flavorful and indulgent, yet healthy… you feel you could eat it every single day !
If you have never made chia porridge, start with this one, I am sure you will get addicted to it. And in 5 min everything is done !
Recipe link below.
I always have some chia porridge in the fridge, I can combine with my craving of the day 🙂
This morning I took out my apples from the dehydrator and thought it would be the perfect combo to start my day happily and healthily ! “An apple a day… ” as my mum used to tell me 🙂
Follow the link below if you want the full recipe.
In Singapore the local food courts – Hawker centers – are packed all day long, starting with breakfast where you can find noodles, ramen, fried rice, eggs any style… and porridges.
So this morning I thought I would try a savory oat porridge for breakkie for a change. I twisted it with a Japanese umami flavor, using miso and gomasio.
Only 10 min to prepare and super yummy, nutritious and colorful.
You can even prepare it the night before and reheat it in the morning.
Follow the link to get the full recipe.
Enjoy and don’t forget to rate this recipe and share your comments if you try it.
This morning I decided to make an easy breakfast using some of the remaining plum compote I had made for the kids. I topped overnight oats with this beautiful red sauce, added some cinnamon roasted pecans and pumpkin seeds, a dollop of plant based yogurt and pomegranate.
What a treat to start the day.
Get the full recipe