3 Plant-Based Breakfast Recipes For Every Kind Of Morning

As we enter a new world of social distancing and increased handwashing, our lives are starting to shift a little. We’re cooking at home a little more, going out a little less, and focusing on all the ways we can boost our immune system and lower our stress levels.

Each of these plant-based breakfast recipes serves a different purpose as we navigate our new world. From make-ahead muffins to replace the usual coffee shop grab-and-go, to the simple smoothie to nourish the work-from-home crowd, and the drool-worthy pancakes — complete with the immune-boosting powers of cinnamon and ginger — that could replace your big group brunch.

So stay calm, wash your hands, and enjoy getting creative in the kitchen, while benefiting from the nourishing nutrition of plant-based goodness.

CHERRY CHOCOLATE COCONUT ALMOND FRAPPE SMOOTHIES

A recipe from Healthy French Wife and Califia Farms

Serves 2

Ingredients:
2 cups of pitted frozen cherries
1 cup of ice
1 frozen or fresh banana
500ml Califia Farms Chocolate Coconut Almond Blend
2-3 tablespoons of shredded coconut
sweetener (optional)

Method:

  1. In a high-speed blender combine all the ingredients together and blend until it forms a thick smoothie.
  2. Serve into 2 glasses and enjoy with a spoon and a straw!


Claire Power is a French Australian plant-based nutritionist and mum of three. Follow her Instagram here: @healthyfrenchwife

 

MANGO ALMOND VANILLA MUFFINS

A recipe from Healthy French Wife and Califia Farms 

Makes 6-8

Ingredients:
1 cup Califia Farms Unsweetened Vanilla Almond Milk
1 cup whole-wheat flour
1 cup of almond meal
1 tsp baking powder
½ cup of coconut sugar
2 tbsp flaxseed meal
2 ripe mangoes

Method:

  1. Preheat your oven to 180 degrees Celsius;
  2. Mix the dry ingredients together then mix in the Califia Farms Vanilla Almond Milk.
  3. Dice the mango cheeks and fold them in gently into the batter.
  4. Spoon the muffin batters into muffin moulds and bake for 25 minutes at 180 degrees Celsius.

 

VEGAN GINGER PANCAKES

A recipe from Naturally Nina and Califia Farms

Ingredients:
1/2 cup buckwheat flour
1 tsp baking powder
1 tsp apple cider vinegar
2 tbsp vanilla plant-based protein powder (optional)
2/3 cup Califia Farms Unsweetened Almond Milk
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Method:

  1. Combine all ingredients with enough milk to make a thick batter.
  2. Heat a non-stick pan and spoon 2 tbsp on for each pancake. Once firm, flip and cook other side until golden.
  3. Layer with banana and berry slices and top with vegan yoghurt and walnuts.

Tip: Add more of the gingerbread spices to your homemade or store-bought yoghurt for extra festive flavour.

Nina Gelbke is an Australian clinical Nutritionist (BHSc) specialising in sports nutrition and eating disorders. Follow her Instagram here: @naturally_nina_

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