Angie Adventure is back with a delightful and delicious breakfast! This morning dish is easy to prepare and can be done the night before. It's packed with superfoods to have you feeling energetic all morning.
This breakfast may look like dessert (and even taste like it), but your Mother would approve (in fact, mine taught me how to make it)! I prefer my cashew cream cold so I make it the night before, which also helps speed things up in the morning.
*The following recipe provides enough for leftovers, because you’re going to want them.
2 cups cashews
1 vanilla bean
4 tbsp maple syrup
¾ cup water + more for consistency
Sprinkle of sea salt
The other good stuff:
quinoa porridge or quinoa-rice porridge
almond milk or equivalent
1/ Soak cashews in water for about 2 hours. Drain and add to blender.
2/ scrape inside of vanilla bean into blender, adding maple syrup, sea salt and ¾ cup of water. Blend on medium, adding a little bit of water at a time if the blender is struggling. The goal is to get a very smooth consistency, not too runny or too stiff. Use your judgement and tastebuds on this.
3/ Put cashew cream in fridge, covered. Go to bed.
4/ The next morning cook your quinoa flakes according to your brand’s instructions. I’ve been using quinoa rice porridge lately (all I could find at the local grocery store), and it’s good! It has a lighter taste, which is great for people who aren’t a giant fan of quinoa (yet).
5/ Chop strawberries into your favourite shape and sprinkle over porridge in your bowl. The heat from the porridge brings out the strawberry taste even more.
6/ Scoop a large dollop of cashew cream onto your strawberries and porridge.
7/ Serve with milk of your choice.
8/ Brag about how good your breakfast was to your loved ones!
Angie Adventure is Shop Pretty's contributing food columnist. Her MO is gluten-free, dairy free, fresh and healthy. Find more of her delicious recipes here!