Cashew & Coconut Oat Pot – the healthiest way to start the day

This is one of the healthiest breakfasts you can have and it’s super quick to make! Perfect for those with busy mornings but wanting to have a healthy start to the day.

It gives you lots energy and it’s full of healthy oils. Also, as it’s quite filling it will keep you full until lunch! Which is a win if you are on a diet.

 

 

Ingredients

 

  • 150 grams oats
  • 2/3 cup of cashews
  • 6 soft dates
  • 3 tablespoons rasped coconut
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • squeeze of lemon

 

Method

 

  1. Soak the cashews and oats in some water for at least 5 hours or overnight if you are wanting to have it for breakfast. Also make sure your dates are soft – if their not put them in a cup of boiling water and leave to soak for a bit so they can soften up.
  2. When you’ve soaked everything drain the access water and place all the ingredients together in a blender.
  3. Simply blend until it forms a smooth mixture.
  4. Pour it in a cup and top it off with some more cashews or even some blueberries!

 

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All images shot with my beautiful Leica Q

leica_19000_q_typ_116_digital_1160027.jpg

Click here for more info about the Leica Q and other cameras

 

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Vanilla Pancakes with coconut and pecans

 

We all have a soft spot for pancakes! This is my favourite pancake recipe so far and I love making it on weekends for breakfast as a little treat. They are super easy to whip up and and extremely tasty. As I am Dutch I grew up with pancakes and my mother always used to make them thin and crispy. Now I have finally created a recipe which tastes just like hers, but then with a healthy & vegan twist!

 

 

Ingredients

 

For the pancakes

  • 1 teaspoon baking powder
  • 450 ml almond milk
  • 300 grams wholegrain flower
  • 2 teaspoons vanilla powder
  • Pinch of salt
  • 1 teaspoon chia seeds
  • 1 teaspoon agave syrup
  • 2 teaspoons runny coconut oil (plus some for baking)

 

As topping

  • Coconut yoghurt
  • Handfull of pecans
  • Rasped coconut

 

 

Method

 

  1. Place all the pancake ingredients in one bowl and mix well until it forms a smooth texture. You need the mixture not to be too thick but actually slightly runny as you need to be able to make the pancakes thin and crispy when you bake them. (If it’s too thick add a little almond milk)
  2. Heat up a frying pan with a little coconut oil and scoop in some batter mixture.
  3. Bake your pancakes until golden and slightly crispy on both sides.
  4. When serving top them off with a spoon of coconut yoghurt and sprinkle some rasped coconut and crushed pecans on top.

 

 

 

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All images shot with my beautiful Leica Q

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Click here for more info about the Leica Q and other cameras

Vegan Chocolate Mousse

 

For any chocolate lover (like me) this is the ultimate recipe!

This chocolate mousse is so smooth, flavourful and if you are looking to satisfy your chocolate cravings then this is definitely the most healthy but also the most satisfying dessert you could ever make.

It may seem strange at first to be making chocolate mousse with avocado, but it actually gives the mousse a very smooth texture. All the other ingredients will also overpower the avocado flavour so I’m sure no one will even believe you have used avocado’s in the first place!

 

Ingredients

 

  • 1 banana 
  • 1 large avocado
  • 4 teaspoons cacao 
  • 80 ml almond milk 
  • 8 medjool dates
  • Pinch of salt 

 

Method

 

  1. First, pit your dates and soak them in boiling water for at least 10 min, so they get nice and soft. 
  2. Then place all the ingredients into a food processor and blend until everything is smooth. 
  3. Place your mixture into bowls and leave in the fridge to set. 
  4. When serving top of with a spoon of coconut yoghurt and sprinkle with cacao nibs. 

 

 

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All images shot with my beautiful Leica Q

leica_19000_q_typ_116_digital_1160027.jpg

Click here for more info about the Leica Q and other cameras