As most probably everyone got told since childhood, breakfast is the most important meal of the day. In fact, according to several studies, eating breakfast has long-term health benefits. It can help maintaining a healthy body weight, reducing high blood pressure, heart diseases, and diabetes. Although other new studies have been finding no real differences in weight gain and obesity level among people skipping breakfast and others having a morning meal regularly.

“Breakfast like a king, lunch like a prince and dine like a pauper”…a well-known phrase, but does it imply a healthy body and weight control? Not necessarily. There are many factors that cause weight gain, low energy level, and chronic diseases. One of the main ones is the consumption of highly processed food packed with refined sugar, artificial ingredients, bad fat and salt. No matter if you eat it for breakfast, lunch or dinner, a ”poor” diet is always going to have a terrible impact on your body.

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That is why having a healthy and natural breakfast every day can really make a difference to your diet and your energy level. Always nourish your body mindfully to be able to enjoy life at your best!
Agreeing with the idea but still too tired or too lazy to prepare something in the morning? Here is one of our favourites recipes that will give you a reason to rise and shine. Quick to prepare, energy-packed and obviously, super tasty! A healthy “grab & go” food perfect not only for breakfast but anytime you need to boost your energy level!

Ingredients

 

INGREDIENTS

1 medium bowl of gluten-free organic rolled oats

½ cup of Medjool dates

1 ripe large banana

½ cup of organic pumpkin seeds and flaxseeds

½ cup of organic dried mulberries

1 cup of fresh organic blueberries and dried cranberries

1 tsp of cinnamon

Maple syrup (if you like it a bit sweeter)

 TOPPING

Fresh organic cranberries, blueberries, and grapes

Sesame and flaxseeds sprinkle

Pinch of cinnamon

 TYPE

Vegan, Gluten-Free, Refined Sugar-Free

 METHOD

STEP 1) Preheat the oven to 375°F/190C. Lightly oil or line a “whatever-shape” baking tray with a piece of parchment paper. I love using hearts and rounds shaped trays, however, even squares or cupcakes tray work well.

STEP 2) In a large bowl, place the rolled oats, pumpkin seeds, flaxseeds, blueberries, dried mulberries and dried cranberries. Don’t forget to throw some chia seeds in the mix if you want to add some extra proteins and amazing nutrients!

Step 2

STEP 3) Pit the dates and place them in a small food processor together with the banana and cinnamon. Process these ingredients, for few seconds and pour the mixture into the large bowl with the other ingredients.

Step 3a

STEP 4) Add some boiling water and stir until it has all been absorbed and the mixture is thoroughly combined. The mixture should look like sticky dough.

STEP 5) Spoon the mixture into the prepared trays and press down until compacted and even. Bake for 20-25 minutes until the top is firm and lightly golden.

STEP 6) Decorate the cakes to taste with fresh cranberries, blueberries, and grapes. Bake for other 2-3 minutes until the fruits look mildly wrinkled and roasted.

Step 6

STEP 7) Sprinkle some sesame seeds, flaxseeds, and cinnamon on top.

STEP 8) Let them cool down for minimum 1 hour before cutting into slices/bars.

STEP 9) EnjoyEat!!

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NOTE

This recipe is mildly sweet as they are only sweetened with fresh and dried fruits. For this reason, it is usually appreciated by both sweet and savoury-toothed but if you prefer a sweeter version, add maple syrup or agave nectar to the mixture before baking (STEP 3).

 

TIPS

  • You can cut and refrigerate these cakes for up to one week; they will remain nice and delicious!
  • Play with the ingredients as l love to do! If you don’t have something, add another fruit or seed or nut and find your favourite “formula”!

 

 

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