Lately, rice flakes or flattened rice have become my favorite breakfast option. At the moment I have a big bowl of rice flakes for brunch every other day or so, loaded with fruits, nuts and seeds.
My other addiction at the moment is colorful veggie and fruit powders which I use to color my bowls and cakes.
There are hundreds of options here: you can use matcha powder, spirulina powder, turmeric, beetroot powder or any other food coloring you like.
The best thing is that the recipe is oil-free, vegan and gluten-free. You can have it warm on cold days or let it cool in the fridge before eating when you'd rather have something cold.
My other addiction at the moment is colorful veggie and fruit powders which I use to color my bowls and cakes.
There are hundreds of options here: you can use matcha powder, spirulina powder, turmeric, beetroot powder or any other food coloring you like.
The best thing is that the recipe is oil-free, vegan and gluten-free. You can have it warm on cold days or let it cool in the fridge before eating when you'd rather have something cold.
YIELDS
1–2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup rice flakes
- 1 large mashed, ripe banana
- 2 tbs coconut cream
- 2 cups coconut milk
- 1 pinch himalayan rock salt
- 1+1/2 tbs colorful powder (spirulina, matcha etc)
Directions
1. Using a large pot, combine all ingredients (except food coloring) and cook for about 10 minutes over low heat.
2. I like to add the colorful powders at the very end so I can play with the colors.
3. You can sweeten it as you prefer, but for me it is sweet enough with the fruits on top.
Top with anything you fancy: banana, berries, coconut shreds, millet pops, chia seeds, etc.
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Photo: Imola Toth
