HEALTHY BREAKFAST SMOOTHIE
Breakfast smoothies are a great way to get a nutrient-rich start to the day. In less than five minutes, you can transform whole grains, fruits and vegetables into a delicious and filling breakfast that's packed with vitamins and fiber. Using frozen fruit rather than adding ice results in a thick and creamy consistency.
Provided by Food Network Kitchen
Time 5m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine the oat milk, spinach, banana, yogurt, blueberries, raspberries, oats, flaxseed and dates in a blender. Blend on high until smooth, about 3 minutes. Add more oat milk as needed to achieve the desired consistency. Divide between two 12-ounce glasses.
Nutrition Facts : Calories 321, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 6 milligrams, Sodium 143 milligrams, Carbohydrate 56 grams, Fiber 10 grams, Protein 18 grams, Sugar 25 grams
BREAKFAST SMOOTHIE
Steps:
- Put half of the ice into a blender. Add half of the soy milk, the cereal, seeds, raisins and dates. Blend until smooth. Add the remaining ice, honey and soy milk. Blend again until the mixture is creamy and smooth. Serve in a glass with a straw.
VEGAN PECAN PIE
Enjoy this magnificent vegan version of pecan pie. With all the flavours of the classic American dessert, it's a crowdpleasing treat for all
Provided by Ailsa Brown
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Roll the pastry out slightly on its baking parchment so it fits a 23cm tart tin. Flip over into the tin using the parchment to help you, then remove the parchment and press the pastry into the base and up the side of the tin. Trim the excess slightly, but leave some overhanging. Slide the tin onto a baking sheet.
- Scrunch up the used sheet of parchment and use it to line the pastry case, then fill with baking beans or uncooked rice. Bake for 15-20 mins, then remove the beans or rice and the parchment, and bake for another 5-10 mins until the pastry is sandy to the touch and golden. Cut away the excess pastry with a serrated knife.
- Melt the maple syrup, brown sugar and baking block together in a saucepan over a medium heat. Whisk in the cornflour until fully incorporated, then remove from the heat and set aside to cool. Tip the tofu, rum (if using), vanilla and a large pinch of salt into a blender and blitz until the mixture is creamy and smooth. Add the maple syrup mixture and blend again to combine, then pour into a bowl and stir in the chopped pecans.
- Pour the filling into the pastry case and decorate the top with the whole pecans. Bake for 25 mins, then reduce the oven temperature to 160C/140C fan/gas 3. Bake for 30 mins more until the top is set and dark golden brown. Leave to cool completely in the tin before cutting into slices to serve.
Nutrition Facts : Calories 529 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 25 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.38 milligram of sodium
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