blueberry amaranth breakfast

© martina lang
© martina lang

150 ml coconut milk

4-5 big spoons puffed amaranth or ground almonds

10 big spoons wild blueberries (i use the frozen ones)

rice syrup to sweeten

handful of cashew nuts

hint of organic ground vanilla bean


if the wild blueberries are still frozen, pre-heat them in a pot until they are warm,

then mix everything together in a bowl and sweeten with rice syrup to your taste.

top it off with the cashew nuts.


note on the side, if you don't like to eat amaranth or any seed/grain-like thing, use ground almonds instead, it is absolutly delicious as well! #paleovegan


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Comments: 1
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