• Skip to main content
  • Skip to primary sidebar

I cook. I eat. I blog.

  • Home
  • Fanny’s Recipes
  • About Fanny
  • Working with Fanny
  • Fanny Travels
    • Marrakech
    • Australia
    • Buenos Aires
    • Bern
    • Lisbon
  • My Book – SEASONS

Breakfast Jar / Black Currant & Quinoa

June 28, 2017 By fannythefoodie Leave a Comment

My black currant quinoa breakfast jars are a delicious and easy breakfast for weekdays.

"<yoastmark

Today I really wanted to try something new. However, not in regards to food, the recipe I came up with was actually pretty basic. For once I wanted to try a new creative skill I have never dared to try before. I wanted to make a recipe video.

I’ve always been interested in making videos, however, I just didn’t think I could do it. My first try definitely didn’t turn out perfectly, however, it’s definitely not a disaster either.

I made my first video.

The video actually just shows snippets of the process to create this delicious quinoa muesli with black currant compote as filming the whole recipe step-by-step would have definitely exceeded my ability. Maybe next time, we’ll see.

Click here for the video: Black Currant Quinoa Breakfast Jar

 

Have fun making my black currant quinoa breakfast jar and check out my recipe index for more delicious recipes.

"<yoastmark

"<yoastmark

Black currant quinoa breakfast jar
 
Save Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Author: Fanny Frey
Recipe type: Breakfast
Cuisine: plantabsed
Serves: 1
Ingredients
  • For the compote (makes 2-3 servings):
  • 150g cassis
  • 1 tbs date sugar
  • 1 dash vanilla
  • 1 lemon, zest
  • 2 tbs water
  • For the quinoa muesli:
  • 4 tbs puffed quinoa
  • 1 dash vanilla
  • 2 tbs coconut yogurt
  • 80ml rice milk (any plantmilk works, that’s just what I had on hand)
  • toppings:
  • 1 tsp almond butter
  • pumpkin seeds
  • sunflower seeds
Instructions
  1. For the black current compote add the black currants and the rest fo the ingredients into a pan and turn the heat on medium-high. Let the mixture come together for 10 minutes over medium heat while stirring occasionally.
  2. Meanwhile prepare the quinoa muesli. Add all of the ingredients into a bowl and stir together. You can now fill the warm compote into a jar, top with the quinoa muesli and then add another layer of compote in top. Place in the fridge for at least one hour before eating and then top it with almond butter, pumpkin seed and sunflower seed.
3.5.3226

"<yoastmark

Bisous,

fanny the foodie

Filed Under: Breakfast, Recipes Tagged With: black currants, breakfast jar, breakfast recipe, healthy, healthy breakfast, mason jar, muesli, plantbased, puffed quinoa, quinoa, swiss food blog, swiss food blogger, vegan breakfast, vegan recipe, zürich food blog

Previous Post: « Energy Bars / Berries, Quinoa & Chocolate
Next Post: Summer Smoothie / Watermelon & Mint »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

  • English (en)English
  • Deutsch (de)Deutsch

ORDER MY NEW COOKBOOK NOW!

June 2017
M T W T F S S
 1234
567891011
12131415161718
19202122232425
2627282930  
« May   Jul »

© 2019 fannythefoodie.com
 · Privacy Policy 
· Work with me