Page 10 - Veggiefood Presentation
P. 10
Breakfast Bowl
Ingredients Method
237 ml gluten-free oat Add the coconut milk and the oats to a
391 ml coconut milk saucepan and bring to a boil. Cook for 10
minutes on low heat. Stir in the maple syrup.
170 g blueberries
Wash the berries. Add the oats, berries, and
179 g strawberries almonds to a bowl. Sprinkle with some coconut
146 g almonds flakes and nut butter of you choice.
156 g raspberries
1 tablespoon nut butter (choice)
2 tablespoons coconut flakes
2 tablespoons maple syrup (to
taste)
