Raw Pumpkin Slices with Puffed Pumpkin Seeds

Ingredients:

Crust:

• 90 gr oats
• 60 gr almond flour
• 5-6 tblsp melted coconut oil
• 1 tblsp maple syrup
• 1 tblsp unsweetened cacao powder
• 1 date
• pinch of seasalt

Filling:

• 120 ml pumpkin puree
• 75 gr dates
• 2 tblsp almond butter / peanutbutter / cashewbutter
• 1 tblsp coconut oil
• 1 tsp cinnamon
• 1/2 -1 tsp pumpkin spice / gingerbreadspice
• 1 tsp vanilla extract

Topping:

• 3 big hands of pumpkin seeds

Method:

1. Blend all crust ingredients until you have a sticky dough.
2. Press it onto a grease proof paper lined baking tray and set aside.
3. Blend all filling ingredients and pour it over the crust.
4. Toast the pumpkin seeds in a dry frying pan until you hear them 'pop'.
5. Throw them on top of the filling.
6. Pop the tray in the freezer and let it set.
7. When completely frozen, take the tray out of the freezer and cut into slices.
8. Eat the slices on room temperature, store in the fridge or in the freezer for longer use. 

Coconut & Cashew Overnight Oats

Ingredients:

Overnight oats:

• 1/4 zucchini (you won't taste it, to add veggies)
• 30 gr oats
• 150 ml coconut milk / rice-coconut milk 
• 1 date
• 20 gr raw cashews
• 20 gr dried shredded coconut

Toppings:

• 10 gr toasted cashews
• 4 scoops coconut yoghurt
• handful toasted coconut flakes
• 60 gr fresh coconut 
• fresh fruit

Easy Breakfast Soufflé

Ingredients:

• 1 date
• 1/2 banana
• 1 egg white + 1 egg yolk
• 2 tblsp unsweetened almond milk / low fat yogurt / coconut milk
• 1/2 tsp vanilla extract (no essence)
• 1/2 tsp cinnamon
• 80 gr your favourite fruit
• 20 gr pecans / walnuts / almonds etc.
• optional: raisins / cacao nibs

Method:

1. Preheat your oven 180-200 degrees C or get your airfryer out.
2. Whisk the egg white using a machine until firm peaks.
3. In another bowl: blend banana, date, egg yolk, milk or yogurt, vanilla and cinnamon until smooth.
4. Gently fold the egg white mixture through the banana mixture, don't overbeat or you will loose the volume and fluffiness of the egg white. 
5. Grease an oven proof dish with a little coconut oil. 
6. Gently pop the mixture in.
7. Pop in the fruit and nuts (and optional other add-ons).
8. Put the dish in the airfryer for about 5-10 minutes on 180 degrees C or in the oven for about 20-30 minutes until the top is brown coloured and the inside is still moist but not entirely wet (test it with a toothpick).
9. Eat with a little yogurt on the side. 

Breakfast Banana Lumpia

Ingredients:

Lumpia

• 1 banana (not too ripe / soft)
• 2 tsp cinnamon 
• 1 tsp coconut sugar 
• 2 spring roll sheets 
• 1 tsp melted coconut oil 
• 1 tblsp grated coconut

Sidedishes

• 60 gr coconut yogurt 
• fresh mint
• lemon zest
• 1 tblsp peanutbutter
• toasted nuts

Method:

1. Cut the banana in halves.
2. Sprinkle cinnamon and coconut sugar on a flat plate .
3. Pop the spring roll sheet in warm water for about 5 seconds until it has softened (not too soft or it will tear).Put the spring roll sheet in front of you diagonally, pop a banana halve onto the sheet and sprinkle with a bit of grated coconut. 
4. Roll the banana half into a lumpia shape. (Look up a Youtube video if you don't know how to roll a lumpia, it's easy though!).
5. Grease the lumpia in with a bit of coconut oil.
6. Roll the lumpia through the sugar cinnamon mix.
7. I baked the lumpia's in my airfryer, 5 minutes on 200 degrees C until the banana is soft and the lumpia paper is a bit crisp, but you can use an oven too (will take a little longer to bake) or if you are in a rush you can fry them in a bit of coconut oil in a frying pan (you use more fat this way but result is delicious).
8. For the sidedishes: mix coconut yogurt with lime zest and top with mint.
9. Eat the lumpia with coconut yogurt and peanut butter with some nuts on the side.