Black currant quinoa breakfast jar
Author: 
Recipe type: Breakfast
Cuisine: plantabsed
Prep time: 
Cook time: 
Total time: 
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.
Recipe by at https://fannythefoodie.com/de/2017/06/28/black-currant-quinoa-breakfast-jar/