I have been experimenting with new breakfasts recently. I got into a bit of a routine of always having the same selections of smoothies, then when I wanted to be super speedy I’d have some home-made granola that I had pre-made with some warm milk and then at the weekends when I had a bit more time an omelette. I thought I’d jazz it up a bit and came up with this amazing creation. It’s delicious, healthy, nutritious and looks good too. It is perfect to impress your guests at the weekend and also keeps you full all the way to lunch. It contains a great balance of healthy fats, carbs and vitamins. The nutty/seedy bit is great too as you can keep some extra in an air tight container and sprinkle it on salads for a crunchy, tasty omega boost.
Ingredients:
(Serves 4)
100g walnuts
100g almonds
50g pumpkin seeds
50g sunflower seeds
50g flax seeds
300g mixed berries of your choice
For the cashew cream:
100g cashews, soaked for one hour and drained
60-125ml water
1 tsp vanilla
Method:
1) Soak the nuts and seeds for 30 minutes, then drain. In the meantime, make the cashew cream by placing the drained nuts into a blender. Add 60ml of the water and blend, adding more water if needed to create a smooth cream. Add in the vanilla, then blend to combine.
2) Next, take your nuts and seeds and pulse briefly in a food processor (not enough to take away the crunch).
3) Use some nice glasses and place a layer of berries in the bottom, then coat with some of the nuts and seed mixture. Spoon over the raw cashew cream, then add more nuts and top with berries.