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