1 Cup / 125g fresh or defrost berries (your choice)
1-2 Tablespoons of date syrup
1 1/4 Cup, 285mls almond mylk
2 Tablespoons ground flax blended with 1/2 cup/60ml warm water
2 Tablespoons date syrup
1 piece vanilla pod scraped out or 1 teaspoon pumpkin pie spice if you don’t have vanilla
2.5-4cm Fresh turmeric grated or 1/4 teaspoon ground turmeric
1/4 Teaspoon ground cinnamon
8 Slices Ezekiel bread or 100% whole-grain salt-free bread
How To Make
Combine the berries and date syrup in a blender until smooth, transfer to a jug, Blend the almond mylk, flax mixture (its called flax egg), date syrup, vanilla, turmeric, and cinnamon. Blend until well mixed. Pop the batter in a shallow bowl. Heat a non-stick pan and make 1 or 2 at a time. Coat the bread with the batter and cook in the hot plan. Turn when golden. Keep warm in the oven and then serve with the compote and enjoy with your family or friends.
Delicious weekend breakfast that's tasty and easy and fun to make.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.