FALL VEGAN BREAKFAST RECIPES 🍁🍂 ( vegan & gluten free) King David October 21, 2017 Nutrition Check out Julie’s video on her channel: http://bit.ly/FallSavoryRecipes Purchase Julie’s cookbook “Vegan & Raw 2”: http://a.co/4jcBSHC Pre-order my cookbook: http://sweetpotatosoul.com/sweet-potato-soul-cookbook Sweet Potato Muffins Recipe: http://sweetpotatosoul.com/2017/10/oat-bran-sweet-potato-muffins.html Julie’s Amaranth Porridge with Baked Apple Slices (from the Vegan & Raw 2 cookbook) 2 servings 1-1 1/2 cups (210-320 ml) water (the more water, the thinner the porridge) 1/2 cup (100 g) amaranth, uncooked sea salt to taste 4 apples (or pears) coconut oil ground vanilla and cinnamon to taste 1/2 cup (100 ml) almond milk 1 handful of mixed nuts or seeds Bring the water to a boil in a saucepan. Add the amaranth and a pinch of sea salt. Let simmer over low heat for about 10 minutes until the amaranth is cooked. While cooking the amaranth, core and slice the apples. Feel free to leave on the peel if they’re organic. Heat a little coconut oil in a large pan. Bake the apple slices until tender and sprinkle with ground vanilla and cinnamon. I prefer them naturally sweet but you could add a drizzle of maple syrup too. Serve the warm amaranth with almond milk and baked apple slices. You could add some mixed nuts or seeds as well if you like crunchy toppings. Or how about a spoonful of smooth almond butter or a few tablespoons of coconut yogurt? Extra cream and delicious! Julie’s tips & tricks You can replace the amaranth with quinoa, buckwheat, brown rice, oats… Simply adjust the amount of water as needed. Thanks for watching!! Make sure to subscribe to my channel. New videos every week ✌🏿❤️ @sweetpotatosoul • • • For great free vegan recipes and inspiration visit: http://www.sweetpotatosoul.com Keep in touch!! Facebook http://www.facebook.com/sweetpotatosoul Twitter http://www.twitter.com/sweetpotatosoul Instagram http://www.instagram.com/sweetpotatosoul Pinterest http://www.pinterest.com/sweetpotatosoul
