Sweet Beet Breakfast
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Adapted from Deliciously Ella’s Every Day cookbook, this pretty breakfast is sure to cheer up any morning!
You’ll need 2 jars and a blender.
Serves 2
Ingredients (when in italics available from the van)
70g porridge oats (approx 20p)
20g buckwheat (approx 10p)
20g desiccated coconut (approx 15p)
20g linseeds (gound) (approx 16p)
2 tablespoons hemp seeds (approx 20p)
2 tablespoons chia seeds (approx 15p)
1 small beetroot (approx 30g)
1 small apple
1 banana
1 tablespoon nut butter (make your own)
Total cost from Incredible Bulk approx £0.96
Method:
Preheat oven to 220oC, place beetroot on baking tray and allow to cook for about 1 hour, until skin can be easily peeled off. Once beetroot has cooled, peel skin off and place beetroot in blender.
Peel, core and chop apple and banana and add to blender. Add almond butter to blender and 200ml water. Blend until mix is smooth.
In 2 jars split your oat and seed mix evenly into both jars and then divide your blended beetroot mix into the jars. Stir well and place in fridge for 4 hours or overnight.
Return to room temperature to serve, can also be heated up by placing in a pan, adding a little water or milk to mix and gently warm.
Can be stored in jars for 2 days.
Zero Waste Tips
Shop for fruit loose from your local greengrocer.