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all recipes
Breakfast
Chia apricot breakfast with fresh sprouts
Details
30 min
8-10 h
vegan
print
Justina
(Wilhelm Studio)
Ingredients
50 g
Rapunzel bioSnacky Mungbohnen
100 ml
Rapunzel coconut milk
4 tsp chia seeds
1–2 pinch
Rapunzel bourbon vanilla powder
10
Rapunzel whole sweet apricots
200 ml water
some
Rapunzel apricot syrup
1 apple
100 ml coconut yoghurt
For decorating:
Rapunzel hemp seeds peeled
Rapunzel coconut chips
Rapunzel californian almonds
Details
30 min
8-10 h
vegan
print
Justina
(Wilhelm Studio)
Chia apricot breakfast with fresh sprouts
Method
Mix the coconut milk in a bowl with the chia seeds and vanilla powder. Refrigerate the mixture overnight to cool (but at least 2 hours). Boil the water in a small saucepan, remove from heat and add the apricots. Close with a lid and set aside until the apricots are tender (about 30 minutes). Drain off the water and catch it. Puree the apricots with the hand blender and dilute to the desired consistency with the collected liquid. Maybe sweeten with some apricot syrup.
Cut the apple into small cubes. Layer Chiapudding, yoghurt, apricot mousse and freshly pulled mung bean sprouts in 2 glasses. Sprinkle with apple pieces, hemp seeds, coconut chips and nuts.
Chia apricot breakfast with fresh sprouts
Ingredients
50 g
Rapunzel bioSnacky Mungbohnen
100 ml
Rapunzel coconut milk
4 tsp chia seeds
1–2 pinch
Rapunzel bourbon vanilla powder
10
Rapunzel whole sweet apricots
200 ml water
some
Rapunzel apricot syrup
1 apple
100 ml coconut yoghurt
For decorating:
Rapunzel hemp seeds peeled
Rapunzel coconut chips
Rapunzel californian almonds
Details
30 min
8-10 h
vegan
print
Justina
(Wilhelm Studio)
Chia apricot breakfast with fresh sprouts
Rapunzel Products
Mung bean bioSnacky
Whole sweet apricots project
Coconut milk HAND IN HAND
Bourbon vanilla powder HAND IN HAND
Apricot syrup, project
Hemp seeds peeled
Coconut chips
Californian almonds
HAND IN HAND
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