Good morning! Can you believe it’s bonfire night tomorrow?!?! So crazy how fast this year has gone!! But I’m not complaining as it’s Christmas soon and I’ve already started recipe developing ready for the month of festivities!
Anyway! As you probably know if you follow me on Instagram, twitter etc. I’ve been travelling to London quite a lot for events and food courses! That means very early morning trains! We’re talking 5.30am trains to London! It seems painful but it’s so worth it when I’m there and at the event or on the course, learning so much and having so much fun! Soooo, as I’m a very organised human being by nature, I’ve been preparing my breakfast the day before and popping it in a recyclable tub, so I can have something yummy and healthy to eat on my travels and then chuck the tub away so then I’m not trailing round a heavy jar! This varies from parfaits, to overnight flakes, chia pots, breakfast bakes or leftovers from the day before!
Today I thought I’d share with you one of my simpler recipes and one of my favourite recipes! It takes five minutes to make, super pretty, super nutty and incredible and super satisfying and energising to fuel my busy days in the big city!
Ingredients – serves one
50g buckwheat flakes
150ml cashew milk
3 tbsp almond butter
1 ripe banana, mashed
a small handful of frozen raspberries, crumbled
a sprinkling of raw cacao nibs
a sprinkling of unsweetened dessicated coconut
Optional – a sprinkling of cranberry powder
The night before –
Mash together the banana and almond butter in a bowl until smooth.
Add the flakes and milk and stir well to combine.
Cover and pop in the fridge overnight.
In the morning –
Take out the fridge, give it a stir and top with the raspberries, nibs, coconut and fruit powder if using.