A quick and filling breakfast. In the season, we use fresh berries - the darker, the more useful) non-season - frost, this is a good way to preserve the product. Plums, mangoes and peaches are also suitable.
- 1/2 cup quinoa
- 100 ml coconut, cashew or hazelnut milk
- 1 tbsp ground flax (grind yourself or buy flaxseed flour)
- 1 tsp sesame
- sea salt
- 1 cup of berries
- 1 tsp coconut oil
- 1 tsp unrefined sugar or maple syrup (optional)
- for topping: nuts or any seeds (hemp, pumpkin), cocoa beans
Put the berries in a deep plate, if they are thawed, in 10 minutes they will become soft, but will not turn into mashed potatoes.
Soak the cinema or simply rinse and boil in 100 ml of nut milk + 50 ml of water. In the process, add sesame, flax and salt, oil. Cook stirring, because the flax will stick to the bottom. When the quinoa is almost ready, turn off the heat, cover and let stand for 5 minutes.
Put the quinoa on the berries. Stir. Sprinkle with nuts and cocoa beans.
Put the berries in a deep plate, if they are thawed, in 10 minutes they will become soft, but will not turn into mashed potatoes.
Soak the cinema or simply rinse and boil in 100 ml of nut milk + 50 ml of water. In the process, add sesame, flax and salt, oil. Cook stirring, because the flax will stick to the bottom. When the quinoa is almost ready, turn off the heat, cover and let stand for 5 minutes.
Put the quinoa on the berries. Stir. Sprinkle with nuts and cocoa beans.
