“The perfect breakfast to be eaten outside in the morning sun with a cup of tea”
what you need:
½ cup lupin flakes
½ cup quinoa flakes
½ cup shredded coconut
2 tbsp mixed seeds (pumpkin, sunflower, sesame)
2 dried figs, diced
2 tbsp coconut sugar (omit if desired)
1 tsp cinnamon powder
¼ cup nuts (brazil, almonds, pecans), chopped
1 tbsp chia seeds
3 tbsp water
2 tbsp coconut butter (you could also use your favourite nut or seed butter)
1 organic apple, grated
what to do:
Preheat moderate oven at 180 degrees Celsius.
Add seeds, dried figs, coconut sugar, cinnamon and nuts into a mixing bowl. Mix well.
Mix chia seeds and water to form a chia egg. Let sit for 10 mins to allow the chia seeds to expand. Add to dry mixture.
Stir in the coconut butter and the grated apple. Combine well and leave to sit for 5 – 10 minutes.
Grease casserole dish with coconut oil. Press the mixture into the casserole dish and then place in preheated oven.
Cook for 30 to 40 minutes until golden brown. The bake should be crunchy on top and moist underneath.
Serve with fresh fruit and coconut yoghurt!
Adapted from: The Lupin Co
