BREAKFAST MUFFIN MUESLI

 Ingredients

• 95 g Wholemeal flour 

• 40 g Muesli 

• 50 gr Brown Sugar 

• 1 tsp Cinnamon 

• 1 tsp Sweet Yeast 

• ¼ Teaspoon unrefined salt 

• Citrus Zest

• 125 ml Hazelnuts milk or other 

• 60 ml extra virgen coconut oil or other 

• 2 Flax Vegan Eggs

• ½ Teaspoon of Organic Vanilla Extract 

• 50 gr Raisins (or dried fruit, dates ..) 

 DIRECTIONS

1.  Preheat the oven to 190 ° C. 

2. Mix all of the ingredients together in a bowl except for the muesli and the dried fruit. Blend everything in a mixer but be careful not to over blend the ingredients. 

3. Add in the muesli and dried fruits and place everything on a baking tray for 25-30 minutes.

4. Let is cool down once ready and enjoy!

RASPBERRY TART

Ingredients 

• 150 g Wholemeal Flour 

• 150 g Semi-Wholemeal flour 

• 100 g Unrefined Sugar 

• 65 g Vegan Butter 

• 65 ml Water 

• 1 tsp Vanilla Extract 

• 1/2 tsp Organic Baking Powder 

• Raspberry Jam

• Citrus Zest

DIRECTIONS

1. Mix the flour, sugar and baking powder in a big bowl. In another bowl, lightly beat together the butter, the vanilla extract and the lemon zest. 

2. Mix everything together in a smooth surface and gradually add some flour if needed until you obtain a well combined dough. 

3. Cut out ¼ of the dough and keep it for later to top your delicious tart.

4. Using your fingers and knuckles, press the dough evenly into the bottom and sides of a round 9-inch pan.

5. Move the pan and the ¼ of the dough in the fridge to rest for approximately 1 hour. 

6. Once your dough is ready, get the raspberry jam and spread it evenly over the bottom of the pan with a large spoon. 

7. Garnish you tart with the remaining 1/4 of the dough, creating the typical Italian “crostata” look !

8. Bake in the oven until your raspberry tart turns into a golden brown colour, for about 50–55 minutes.

Beetroot Dip 

INGREDIENTS

• 1 small Beetroot

• 100 g tinned Cannellini Beans

• 1 Pinch of ground Coriander, Cumin and Paprika 

• 2 tablespoons of Extra Virgin Olive Oil 

• Lemon juice

• Salt and pepper

DIRECTIONS

1. Place the beetroot, cannellini beans, coriander, cumin, paprika and the extra virgin olive oil in a food processor and blend until smooth.

2. Add the lemon juice, salt and pepper and mix again.

3. Serve and enjoy with your favorite crackers!

Frozen Berry Breakfast Bowl

INGREDIENTS

• 1 Frozen Banana

• 150 Frozen Berries such as: blueberries, raspberries or mixed berries

• A few tablespoons of Natural Soy Milk

to serve

• Fresh Banana 

• 1 Handful of Granola

• 1 Handfuls of berries

 DIRECTIONS 

1. Place the frozen berries and the frozen bananas into a food processor and blend everything until smooth. 

2. If the mixture looks like it needs some help blending, add a small amount of milk, to get it going. 

3. The mixture should blend to a soft-serve ice cream consistency rather than a smoothie consistency. 

4. Once ready, transfer everything into your most beautiful serving bowls and top your bowl with some sliced fresh banana, granola and berries.

5. Serve and eat immediately!

RAW CARROT CAKE BALLS

INGREDIENTS

• 60 g Medjool dates

• 50 g Almonds

• 25 g Rolled Oats

• 100 g grated Carrots

• 2 tbsp Flaxseed

• 1 tsp of Cinnamon

• 1 tsp Vanilla Extract

• 15 g Coconut Flakes 

DIRECTIONS

1. Place the dates, almonds and oats into a food processor and mix everything until smooth. 

2. Add the rest of the ingredients and mix everything again. 

3. Start to create some little balls and roll them in the coconut flakes to give them an extra taste and make them prettier!

4. Pop all of your carrot balls in the fridge for at least 2 hours. 

5. Take out of the fridge and enjoy as a healthy snack with your loved one!

Recipes provided by Coconut Avocado, The Wellness Reporter contributor and plant-based food blogger and lover