Trying to make the mornings easier, healthier and fast, on-the-go; with food that’s good on the table and in the system.
So this is Veron’s – googled, I think, off the net.
Almond milk, thinner as it is from regular dairy, and off a different non-milk white – ivory ? – doesn’t photograph as well, but it tastes far better. (That’s my take).
- A couple of tablespoons of rolled or steel-cut oats, per person, soaked overnight in almond milk.
- Transfer to a bowl, mix in a dash of honey (optional), more almond milk if required, and arrange sliced banana, pomegranate arils and blueberries.
- Sprinkle cinnamon powder and chia seeds, enjoy.
Mango cubes, ripe and succulent, should make a great alternative / addition ?
Is the one you are referring to ?
‘… which I had it at your place a 100 years ago …’
- ½ cup sunflower seeds, toasted
- ¼ cup pumpkin seeds, toasted
- 1 cup hazelnuts, toasted, chopped
- 1 cup oats
- 1 cup wheat flakes
- 1 cup barley flakes
- 1 cup raisins
- ½ cup chopped dried apricots
- 2 cups dried apple slices, halved
- 1/3 cup dessicated coconut (optional)
Mix all together, store in an airtight container.
Some additions : when serving, add a tablespoon of virgin coconut oil, powdered flaxseeds, a few almonds, some fresh blueberries, a tablespoon of pomegranate arils, chopped banana (if you like) and a handful of those millet flakes that are so crisp and crunchy.
Pix from the net.
(for want of a better name !)
- Macaroons, crushed
- Caster sugar
- Fresh blueberries
- Layer dish with crushed macaroons
- Stir sugar into cream
- Sprinkle blueberries over macaroons
- Douse with sugared cream
Jen’s Upside-down Almond-Preserved Mandarin Cake
- 100 gms butter
- 1 cup sugar
- 3 eggs, separated
- Packet preserved mandarins/kumquats in syrup
- 1 cup almond meal
- 1 tsp baking powder
- Grenadine or cointreau
- Mix them well together, add some of the syrup from the preserve
- Add almond meal with baking powder (I did 3/4 cup almond meal n 1/4 cup flour)
- Pour in some grenadine or cointreau for good measure
- Beat the whites stiff, fold into batter
- In a loaf tin, (mine is approx 3.5″ x 8″) greased and dusted, (additionally, layer the bottom with grease paper – that prevents the oranges from burning) huddle the oranges at the bottom of the tin, pour in the batter and they will fill the gaps and hold the oranges together.
- Bake according to your oven, but mine was 200 deg till it rose, then 170 till it was done. Took about 55 minutes I think.
- When cooled, turn over so the oranges are on top.
If serving as dessert, I think whipped cream would be great, but it was good on its own and seemed right to have it while it was lukewarm.