healthy snack idea

Buddha Breakfast Bowl

A follow-up on yesterday’s mixed berry sorbet recipe. If you’ve any sorbet leftovers here’s a way of using it up!
You’re also guaranteed your daily dose of fiber, fruit & vitamin intake with this delicious bowl of goodness.

We simply heated a bowl of porridge and added crunchy linseed, walnuts, dried cranberries, coconut, our remaining sorbet mix & a drizzle of honey to top it off!
For some added crunch a spoonful of peanut butter does the job 👏🏻

You can thank us later 😏

Buddah Breakfast Bowl

Buddah Breakfast Bowl

Sweet Potato Brownie Recipe

Did you know sweet potato are a great source of vitamin C & B, an antioxidant & a source of Iron 🥔
Check out this sweet potato brownie recipe (taste’s better than it sounds trust us)!

A great way to eat more veg without even realizing it

Ingredients
🌱 2 large sweet potato peeled
🌱 12 dates
🌱90g ground almonds
🌱100g self-raising flour
🌱 6 tablespoons cacao powder
🌱 6 tablespoons maple syrup
🌱2 tablespoons of any type of nut butter
🌱 1 tablespoon baking powder
Optional: handful of chocolate chips & desiccated coconut

Method:
1. Heat oven to 180 degrees & line a baking tray with baking paper.
2. Cook the sweet potato in boiling water for 20 mins until soft
3. In a food processor mix the flour, ground almonds, dates and cacao powder
4. Once the sweet potato is cooked add to the food processor along with the remaining ingredients
5. Once combined, spoon the baking mixture into a liner baking tray and cook for 30-40 mins
6. Once cooked, remove from the baking tray and leave to cool for 15 mins

Suitable for freezing ( tastes lovely frozen) and also vegan friendly 🌱🙌🏻