IDEAS FOR VEGAN BREAKFAST AT WORK & SCHOOL

1. Coconut, Vanilla and Passionfruit Chia Pudding
(Makes 1-2, depending on how much you eat.)
Ingredients:
3/4 cup chia seeds
1 1/2 cup coconut milk
2 tbsp. Vanilla Bean Coyo (*)
pulp of 2 passionfruits
splash of vanilla

Method:
1. Mix all ingredients together in a jar
2. Put lid on the jar and place in fridge for a couple of hours or overnight

2. Banana and Walnut Breakfast Muffins
(Makes 12)
Ingredients:
1 flax egg (1 tbsp flaxmeal + 3 tbsp water)
3 bananas, mashed
1 cup buckwheat flour
1 cup almond meal
a pinch of himalayan salt
1/2 cup maple syrup
1 cup almond milk
1 teaspoon baking powder
splash of vanilla
- 3 handfuls of walnuts, chopped

Method:
1. Mix dry ingredients in a bowl
2. Gradually add wet ingredients and mix well
3. Add chopped walnuts to mixture and mix well
4. Place 1 heaped tablespoon of mixture in each section of a greased muffin tray
5. Bake in the oven for 25 minutes at 180 degrees Celsius.
6. Leave to cool and enjoy!

3. Baked Oat and Nut Butter Granola
(Makes 3–4 servings.)
Ingredients:
1 cup oats
1/2 cup quinoa puffs
1/2 cup rice bran cereal
1/4 cup sunflower seeds
1/4 cup cacao nibs
2 tbsp. flaxmeal
a pinch of himalayan pink salt
a handful of roasted hazelnuts
1 jar of macroorganic brazil nut, almond and cashew butter
1/2 cup maple syrup

Method:
1. Combine all ingredients in a bowl until well-combined
2. Place mixture into a baking tray and bake in the oven at 180 degrees Celsius for 20 minutes
3. Serve with fresh fruits and plant mylk