Good morning Beautiful People!
I just wanted to share this recipe I made this morning with you quickly. I’m all about aesthetics & typically like a more “awe inspiring” snapshot but I took this picture on my son’s iPhone. I was too hungry to use a real camera & I was out of fresh berries, so it’s all messed up. Please forgive me!
Breakfast is always a difficult meal around my house. Neither of the boys aren’t necessarily picky but one doesn’t eat eggs & the other doesn’t eat potatoes. I make a mean frittata I can pass off as “pizza” but for the most part, eggs are all the way out. I don’t want to be feeding them multi-grain pancakes & waffles everyday but sometimes they need a little more than yogurt parfaits or smoothies. I also needed a break from steel cut oats so this is what I came up with. I cannot take credit for the recipe other than the arduous Googling process I endured but I think there are so many ways you could make this recipe your own. It’s a raw, vegan take on muesli or Swiss Oatmeal. Muesli is a more fitting description since this recipe contains no oats. The recipe was created by raw foodist & cook, Mimi Kirk, who I am obsessed with by the way! She is 72 and looks about 52! Bananas what whole foods & clean living can do for you. Google her. I’m addicted to her YouTube videos. At any rate, the base is almonds, dates & shredded apples & you can add in anything else you like–walnut or pecan pieces would be a great addition. This morning I added raw sunflower seeds, golden raisins & a drizzle of raw honey. I left the coconut out because I don’t personally like coconut flakes. I topped it with vanilla unsweetened almond milk. E, my 8 year old is so dramatic (I have no idea where that came from!) and he tasted it, dropped his spoon & said, “Mom, I think you should focus on making this more often!” It even got A’s approval–he’s a tough cookie & brutally honest but even he said, “Mom, I don’t like it….I LOVE it!” It never gets dull around here…
So here it is, I hope you like it too…it’s quick, easy, delicious, & loaded with tons of fiber & protein. The other awesome thing is you can put it in a sealed container & it will keep in the fridge for a few days! Just scoop into a bowl & serve with your milk of choice.
1 cup raw almonds, (soaked preferred) or nuts of choice
6 medjool dates, pitted (Regular dates work fine)
1 heaping tablespoon coconut oil (makes it creamy)
1 apple, grated (sprinkle with lemon immediately
½ cup plump raisins, cranberries or both (I like golden raisins)
½ cup large coconut flakes (optional)
Top with sliced strawberries, blackberries bananas, or fruit of choice
A sprinkle of cinnamon
Rough chop nuts in food processor, keeping it a rough texture. Move to a bowl. Pulse dates in the food processer until they’re almost like a paste. Move to the bowl with the almonds and blend well. Add coconut oil and mix in well. Add shredded apple, (with a little lemon on them), add raisins and coconut flakes, mix with a spatula to break apart and combine all ingredients well.
Place portion in a bowl and top with sliced strawberries, and banana. Sprinkle on cinnamon and top off with home made almond milk.