Braun’s Healthy Breakfast

Frozen Red Berries & Coconut Smoothie Bowl
This recipe was prepared using Braun’s Multiquick Hand blender and its beaker attachment.

Serves 4
Prep Time: 5- 20 minutes
Cooking Time: 0

Ingredients:

For the smoothie bowl

• 60g frozen raspberries
• 60g frozen strawberries
• 60g frozen cranberries
• 60g fresh coconut flesh
• ¾ cup coconut milk
• 1/3 cup plain yogurt

Toppings

• 1 tsp dry roasted coconut chips
• 1/4 cup granola
• 1/4 cup Goji berries
• 1 fresh banana, sliced
• 1 tbsp pumpkin seeds
• A handful of fresh berries of choice

Method:

1. Place the frozen raspberries, strawberries and cranberries into the beaker of the Braun MultiQuick Hand blender with blending shaft together with the fresh coconut flesh, coconut milk and plain yogurt. Blend the mixture until smooth.
2. Pour the smoothie into breakfast bowls and top them with optional toppings of choice.

Blueberry, Almond & Quinoa Breakfast Bars
This recipe was prepared using Braun’s Multiquick Hand Blender and its chopper and food processor attachments.

Makes 16 Breakfast Bars
Prep Time: 5- 20 minutes
Cooking Time: 30 – 60 minutes

Ingredients:

• ¾ cup blanched almonds
• 1 1/3 cups quinoa
• 2 2/3 cups water
• 1 tsp baking powder
• 2 small bananas
• ½ cup pumpkin seeds
• 1 cup organic oats
• 3 tbsp chia seeds
• 2 tbsp honey
• 2 tbsp freshly squeezed lemon juice
• 1 cup fresh blueberries

Method:

1. Preheat oven to 180°C and line the bottom and sides of a 20cm square pan with parchment.
2. Chop the almonds with the Braun MultiQuick food processor attachment. Set aside.
3. Bring the quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and let simmer for 15 minutes. Let cool for 5 minutes. Place the cooked quinoa in the Braun MultiQuick food processor attachment together with the baking powder, bananas, pumpkin seeds, oats, chia seeds and almonds, and blend to a thick paste.
4. Add the honey and lemon juice. Pulse to mix everything together until fully incorporated. The batter should be moist and thick. Fold in the blueberries with a spoon or your hands.
5. Transfer the batter to the prepared pan and smooth with a spatula.
6. Bake for 25 – 35 minutes until the bars are golden brown and firm to the touch.
7. Remove from oven and let cool completely in the pan, then remove and slice into squares (or rectangles). You can store the breakfast bars in an airtight container in the refrigerator for a few days.

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