It may be Spring here in Jersey but today was misty and dreary and after my run this morning I fancied something warm and comforting. I’m still doing my Thermi 30 detox so I needed something that would fit in with those guidelines. Actually I made this yesterday and it makes two portions so it was leftovers!! It reheats well and I can’t see why you couldn’t freeze it too if you wanted to double and batch cook.
This is a lovely hearty breakfast that I’m sure could also pass for dessert! It’s totally gluten free …and grain free for that matter and also there’s no added sugar. I’ve used some homemade unsweetened apple puree for sweetness although you could use fresh apple if you like or even some dried fruit. To make apple puree, refer to the basic cookbook. I make loads in Autumn and then freeze it in icecubes.
I’ve used coconut milk and coconut yoghurt as I am avoiding dairy milk and yoghurt but if that’s not an issue feel free to substitute.
This is a very forgiving recipe so swap out anything you don’t like (or don’t have!) you could also add sunflower seeds, desiccated coconut or other sorts of nuts (I’ll add walnuts to mine next time)
You will need:
50g almonds
20g cashews
15g chia seeds
125g carrot (approx 1 large carrot) chopped in pieces
50g apple puree (or use 1 apple cored and cut in pieces)
150g coconut milk (or almond milk)
1/2 tsp ginger
1/2 tsp cinnamon
1 pinch of nutmeg
Thermomix Method
- Add almonds, cashews and chia seeds to the Thermomix Bowl and grind on speed 8 for 10 seconds.
- Add carrot and chop on speed 5 for 5 seconds (if you are using apple instead of apple puree, add it now to chop with the carrot)
- Add coconut milk, spices, apple puree
- Put on lid and measuring cup
- Cook for 10 minutes, 90 degrees centigrade on blade 2
- Serve in bowls with coconut yoghurt and toppings of choice – the first time, I topped with flaked almonds, raw cocoa nibs and grated carrot. Today I topped with coconut yoghurt, lemon zest, a squeeze of lemon, raw cacoa nibs and fresh blueberries.
