SWEET POTATO CASHEW PUDDING
This recipe I swore never to reveal, but having been such a hit at brunch clubs and the Qnola launch event in June, I was finally persuaded. This really is one of the easiest breakfasts to make, and is definitely one of my favourites. It takes just as long as a smoothie to make, and tastes ten times better than your average yoghurt or milk, which can become monotonous and uninspiring by Wednesday morning. The cashews are high in healthy fats and protein and the sweet potato provides incredible fibre, as well as antioxidants and essential vitamins. What better way to start the day?
200g raw cashew nuts
2 Tablespoons of Tinned Coconut Milk (using the more solid top part)
¼ cup Almond or Coconut Milk
1 Cup Sweet Potato, chopped and steamed
1 tablespoon Vanilla extract
Pinch of Himalayan Pink Salt
1 Teaspoon Cinnamon
1 Teaspoon Maca
3 Tablespoons Coconut Oil, melted
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Place the cashew nuts into a blender and add the coconut fat from the tinned coconut milk, your nut milk of choice, the vanilla, salt,
Pour into a bowl and set in the fridge or freezer for 10 minutes. Store in the fridge and add berries, nuts, seeds and
+ Add a shot of espresso or cold brew coffee for a sweet
+ Store in the fridge for up to 4 days in an airtight container, or in the freezer for a few months. This is a great breakfast option to keep on hand in the fridge, for an instant breakfast when you don't have time to make anything. Make too much every time, so that you are guaranteed leftovers.
+ You can also serve this as a nutritious dessert, or serve it as a side for desserts, instead of whipped cream or ice cream.