ROSEWATER AND BEETROOT BIRCHER
Serves: 4
Eco Friendly Quick Make Vegan Friendly
For a hearty breakfast, check out this delicious plant-based recipe from Spring Green London
Ingredients:
120g organic oats2 tbsp of coconut yoghurt
300ml plant milk
50ml beetroot juice
½ tsp vanilla essence
¼ tsp organic rose water
10 raspberries
10 blueberries (leave a few for decoration at the end)
1 apple, grated
10 pistachios, roughly chopped (leave a few for decoration at the end)
10 almonds, roughly chopped
method:
- Add the plant milk, beetroot juice and yoghurt to the oats and mix it all in a bowl.
- Add half of the raspberries, and using a spoon, squash them into the side of the bowl, then stir them through the mixture.
- Add the remaining raspberries, apple, blueberries, nuts, vanilla and rosewater.
- Leave in the fridge for at least an hour before eating, and sprinkle pistachios and blueberries over the top before serving. Add extra plant milk before you serve if the mixture is too thick.
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