Archives for category: ~HCLF vegan breakfast recipes

Just another variation of my basic oatmeal. Yum yum, I progressed myself- I eat my oatmeal even for dinner sometimes! But this is mostly a perfect breakfast dish, warms you up and satisfies until midday or longer.

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Ingredients:

  • 1 cup rolled oats, blended into flour
  • 1 cup water + 1/2 cup oat milk
  • 1 tsp cinnamon
  • 1 Tbsp rice syrup
  • dates and apple jam for toppings

Preparation:

Put oat flour into a small pan, cover with boiling water, mix well and bring to boil, then to medium heat. Add more water if necessary, cook for 1-2 minutes, mix in rice milk, cinnamon, syrup and cover with lid. (turn off your stove)

Top with pitted dates and apple jam. Enjoy this autumn warming healthy vegan high carb recipe!

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These pancakes are very very easy to prepare and need just few ingredients. I don’t eat them very often as I’m in love with my oatmeal (which is also easy to carry around) and I want them to remain special and have them on the weekends to pamper myself with something which I used to eat as a child (butter covered thin crepes with Nutella, jam and quark actually, but still this recipe reminds me of those times, haha).

easy HCLF pancakes, this time with maple purhee and fresh apple

Ingredients:

  • 1 cup whole spelt flour (or wheat or barley works well)
  • 3/4 cup organic rice milk
  • 1 tsp baking powder
  • 1 Tbsp rice syrup (isn’t necessary)

Preparation:

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Mix all the ingredients in a bowl. How easy is that! Let it sit for few minutes and in the meantime heat your non-stick pan to medium. Use NO oil, fat or butter (not even water). Pour small blops of batter on the hot pan and bake for about 5 minutes on first side (until the batter starts to make bubbles and it’s visibly easy to flip), much less on the other side (until it’s slightly brown from the bottom, just about 1-2 minutes). Cover your pancakes with whatever you prefer – I love maple syrup and banana slices or rice syrup and sprinkled cinnamon. This time I used just apple purhee. Enjoy ❤

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When I stopped eating Raw till 4, I had to find something new and tasty instead of my fruity breakfasts (I usually had bowl full of grapes or a banana-cinnamon smoothie). I have always loved morning porridges, but in the past they were always filled with milk, nuts and added fats. I don’t like oats cooked on their own, I just don’t adore that texture. That’s why I started blending my oats into a “flour” and cooking it afterwards and it is AMAZING. It is then very quickly done (without need to soak your oats overnight) and I love the fluffy smooth texture. Here’s my recipe:)

Helens porridge

Ingredients:

  • 1 cup organic oats
  • 1/2 cup rice milk
  • 1 Tbsp rice syrup
  • 1 tsp cacao
  • dash of cinnamon
  • 1 1/2 to 2 cups of boiling water
  • banana

Preparation:

Put your oats into a bowl or something and mix with a hand-mixer or you can put them into a blender. Just blend it somehow so you get an oat floar (there can be some pieces, just as you like it:)). Put oat flour into a pot, pour boiling water over it, start with little and add more gradually, it soaks A LOT. Don’t forget to stir it a lot, add rice milk, cacao and cinnamon. Put off the stove, mix in your rice syrup. Pour your oatmeal into a nice bowl, decorate with banana, let it cool a little and enjoy with a nice cup of tea ❤

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