Breakfast Recipes

FALL VEGAN BREAKFAST RECIPES 🍁🍂 ( vegan & gluten free)

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Sweet Potato Muffins Recipe:

Julie’s Amaranth Porridge with Baked Apple Slices (from the Vegan & Raw 2 cookbook)
2 servings

1-1 1/2 cups (210-320 ml) water (the more water, the thinner the porridge)
1/2 cup (100 g) amaranth, uncooked
sea salt to taste
4 apples (or pears)
coconut oil
ground vanilla and cinnamon to taste
1/2 cup (100 ml) almond milk
1 handful of mixed nuts or seeds

Bring the water to a boil in a saucepan.
Add the amaranth and a pinch of sea salt. Let simmer over low heat for about 10 minutes until the amaranth is cooked.
While cooking the amaranth, core and slice the apples. Feel free to leave on the peel if they’re organic.
Heat a little coconut oil in a large pan. Bake the apple slices until tender and sprinkle with ground vanilla and cinnamon. I prefer them naturally sweet but you could add a drizzle of maple syrup too.
Serve the warm amaranth with almond milk and baked apple slices. You could add some mixed nuts or seeds as well if you like crunchy toppings.
Or how about a spoonful of smooth almond butter or a few tablespoons of coconut yogurt? Extra cream and delicious!

Julie’s tips & tricks
You can replace the amaranth with quinoa, buckwheat, brown rice, oats… Simply adjust the amount of water as needed.

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