Ani of The Tiger Nut Company set me a challenge with her announcement on Instagram that I would be publishing new recipes on my Tiger Nut Page every day this week, which was a little daunting to say the least. In fact I had intended posting a couple of new recipes and reposting old ones! So I had to work fast, this and the following posts are the results of my efforts…
In my first post, I did a review of their new Naked Organic Peeled Tiger Nuts and made Horchata with them (see here). The next morning, I decided to use some of the resulting tiger nut milk in my breakfast bowl and came up with this summer fruit combo that is not only rich in protein, fibre, essential fatty acids, B vitamins, Vitamins A and C, and minerals, but will satisfy your taste bids and your tummy too!
I promise there are no hidden veggies in this one!
Tiger Nut Milk made from Naked Organic Peeled Tiger Nuts and stored in my funky Grip and Go glass bottle.
It’s a good idea while the summer fruits are in season to pop some in the freezer for later on when they are no longer available. I have used frozen apricot slices for this (I did let them defrost before I ate it!)
For a change, I used buckwheat flakes instead of oats. Despite their name, they are gluten-free and have a nice texture too. They are high in protein, dietary fibre, antioxidants and have cholesterol-lowering properties too. They aren’t from grain but a seed that is related to rhubarb.
This can be prepared the night before or put them to soak while you have your shower in the morning.
All ingredients were organic, vegan and gluten-free.
1 Cup Buckwheat Flakes
1 Tbsp Chia Seeds*
1 Tbsp Golden Linseeds
Soak all these in
1 1/2 Cups chilled Tiger Nut Milk (recipe here)
for at least an hour or overnight in the fridge
When they have absorbed the milk, add a litle more if needed.
Decorate with fresh Apricot slices and Raspberries
Top with plain CoYo Coconut Yogurt and a Blueberry (or two)
This is such a healthy and satisfying breakfast, it will keep you going all morning and if you prepare it the night before it will take no time to finish it off next morning.
Copyright: Chris McGowan