ON THE MENU: BREAKFAST BUDDHA BOWL

May 31, 2016

Ava Szajna-Hopgood, vegan guru and author of the blog Guac & Roll talks us through making a big ol’ bowl of vegan deliciousness to banish a hangover. Over to you, Ava…

The next time a hangover hits, set off to Breakfast Buddha Bowl territory. Homemade granola, nice cream and fruit plates are super easy and quick to prepare and involve a lot less washing up than an all-day breakfast ensemble. They’re perfect for both analysing over the previous night’s antics or starting a busy day the right way.

If you’re yet to try nice cream, welcome to the only breakfast option you’ll care about in your S/S ’16 kitchen. Okay, so it sounds a bit ‘Pinterest-y’, but whipped frozen banana and yoghurt really can taste like vanilla soft serve, and it’s the perfect way to top-off a bowl of homemade granola and fruit salad. Don’t knock it till you’ve tried it. Just remember to prepare the bananas the night before by peeling and freezing- a good tip is to always have a few ripe bananas in the freezer so you can have nice cream any day of the week. Oh, and you will need a food processor or blender to make the nice cream.

You can also add smoothies, seeds and juice to your bowl, so this is a good way of using up leftover bags of seeds, nuts, coconut flakes or yoghurt. Get your coffee brewing, pile everything into the prettiest bowl you can find and say CIAO FOR NOW to that hangover.

Breakfast Buddha Bowls with Homemade Maple Syrup Granola, Nice Cream and a Fruit Platter

Homemade Maple Syrup Granola



Makes eight portions

Preparing homemade granola is just like making a salad- you simply need to mix together your dressing and your grain (instead of leaves). By baking it on a low temperature you can make sure nothing burns and instead toasts to a gorgeous brown colour- plus it will make your kitchen smell heavenly. I’ve chosen not to add any dried fruit to this granola because of all the fresh fruit going in, but you could add in dried fruits or nuts when you bake it for the second time.

Ingredients:

The dressing:
200ml sunflower oil
50ml maple syrup
1 tsp vanilla essence

The mix:
300g rolled oats
Sunflower or pumpkin seeds
Pinch of salt

Extras:
Coconut flakes
Optional dried fruit and nuts

1. Pre-heat the oven to 150C. Grease or line two large oven trays- you want as much surface area as possible so everything can toast.

2. In a mug, mix together all the dressing ingredients. In a large bowl, combine all the granola mix ingredients. Then pour over the dressing.

3. Tip out onto the oven trays in two equal portions, spreading the granola out so it’s an even layer. Toast for 15 minutes.

4. Bring out of the oven and sprinkle over any other ingredients you want to use, then bake again for another 15 minutes.

5. Leave to cool in a switched-off oven overnight, or store straight away in an air-tight container to use the next morning. Keeps well for a few weeks but obviously, you won’t be able to make it last that long.

Fruit platters



Serves – as many as you need to!

1. While your granola is toasting, wash and dry your fruit. Chop up so it’s ready to eat once your nice cream is made. Grab the biggest plate you can find and arrange all the pieces with your favourites on top. Kiwis, nectarines, melon, pineapple and cherries all go down really well, or see if you can find anything weirder in your local green grocer.

Nice cream



Makes two big bowls or four smaller portions to eat with other breakfast items

Ingredients:

Four frozen ripe bananas
200ml vegan yoghurt (soy or vanilla flavour will work best so it doesn’t clash with the banana)
1 tsp vanilla essence if preferred

1. The night before, peel your ripe bananas and place them in a sandwich bag and freeze- they do need to be ripe to make this sweet enough, so have a look out for brown, speckled ones in your local shop or supermarket, or just remember to put any that are getting too ripe in the freezer to save for a nice cream treat when you need it!

2. When you’re ready, pop your bananas in the blender along with the yoghurt and the vanilla essence if you want a real ice-cream flavour. Blend until the banana breaks down and mixes into the yoghurt. It will start to look like soft serve ice cream after about 90 seconds to two minutes of blending. Serve straight away to top off your breakfast bowl, or garnish with some fruit from your fruit platter.

To assemble the breakfast, start with a base of granola, then arrange some big pieces of fruit around the side of your bowl, followed by a dollop of nice cream or smoothie, and then finish off with some smaller pieces of fruit and some toppings- sprigs of mint, desiccated coconut, a little extra maple syrup or some cinnamon will all taste great.





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