During warmer seasons, we crave light, fresh, tasty breakfasts. That’s why we have chosen to share this recipe from Olivia Scott’s cookbook The Raw Kitchen.
“This breakfast has an abundance of nutrients. The nuts and seeds are soaked overnight in order to activate the properties of these ingredients and create live enzymes which aid in digestion, and offer an increased level of antioxidants and more bioavailable micro nutrients.”
INGREDIENTS
¼ cup (25g/0.9oz) walnuts
1½ cups (135g/4.8oz) gluten-free oats
¼ cup (40g/1.4oz) black chia seeds
¼ cup (40g/1.4oz) flaxseeds
¼ cup (35g/1.3oz) pumpkin seeds
¼ cup (35g/1.3oz) sunflower seeds
½ cup (85g/3oz) sultanas
1 cup (250ml) coconut milk
¼ cup (63ml) lemon juice
1 cup (250ml) filtered water
1 cup (150g/5.2oz) grated apple
6 Tbsp Berry Chia Jelly (see page 39)
METHOD
Roughly chop walnuts and place in a large bowl. Add oats, chia seeds, flaxseeds, pumpkin seeds, sunflower seeds, sultanas, coconut milk, lemon juice and filtered water and stir until well mixed. Make sure there are no chia seeds stuck to the bottom. Cover the bowl and refrigerate overnight (or for at least 6 hours) to set.
When ready to serve, mix in the grated apple and serve in bowls, each top with three tablespoons of Berry Chia Jelly.
Serves 2
