Breakfasts

Gluten-free, vegan, dairy free & naturally sweetened

Crust:

2 cups Vanelja’s Pink Granola (recipe below) or granola of your choice with 3 tbsp pink berry powder or smashed freeze dried berries

¼ cup coconut oil, melted

¼ cup peanut butter (or tahini)

On top:

coconut yogurt or other dairy free yogurt

berries

figs

raw organic honey or syrup of your choice

edible flowers

Melt the coconut oil and peanut butter in a warm water bath. Pour all the crust ingredients into a bowl and stir well. Press the crust firmly into the bottom of a cake mold. (Cover the bottom with a piece of parchment paper.) You can also press the crust firmly onto a freezer safe plate and make it about half an inch thick round pizza. Freeze for about 30 minutes until the crust gets solid. Remove from the freezer, spread some yogurt on and sprinkle on some berries and fig slices. Pour a bit of honey or syrup on top and decorate with edible flowers. Serve and enjoy right away. Store in the fridge.

Vanelja’s Pink Granola:

1 small raw beet, peeled and cut to pieces

handful of raspberries

5 fresh dates, pitted

5 tbsp coconut syrup or organic honey

4 tbsp coconut oil, melted

1 tsp vanilla extract

1 ½ cup rolled oats

½ cup almonds, chopped

½ cup coconut flakes

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup flax seeds

¼ cup hemp seeds

tiny pinch of salt

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Blend the beets, raspberries, dates, coconut oil and vanilla in a blender and blend until smooth. Mix all the dry ingredients in a bowl and pour in the beet raspberry mixture you just made. Mix until dry ingredients are evenly coated. Pour the mixture on a baking tray covered with a parchment paper and spread evenly. Bake for about 10 minutes. Stir the granola and bake for 5-10 minutes more. Take out from the oven and let cool completely.