Good morning Flower lovers! It is time for a flowery breakfast! We truly thank veggiesandgin.com for allowing us to share the delicious recipe of sherry-roasted strawberries with vanilla date pistachio muesli.
It is healthy, full of flavor, suitable for vegan, vegetarian and gluten free…in short, it is a great breakfast recipe for everybody! We especially love the ad of edible flowers that makes this recipe even yummier!
Start your day with a smile with this flavorful healthy breakfast!
VANILLA DATE PISTACHIO MUESLI
- 1/2 cup rolled oats (gluten-free)
- 2 tbsp hemp seeds
- 2 tbsp unsweetened coconut flakes
- 2 tbsp pistachios, roughly chopped
- 1-2 dates, Medjool pitted and chopped
- 3/4 cup almond milk (or other milk)
- 1/2 vanilla bean
- sea salt
Toppings: Sherry Roasted Strawberries (recipe below), pistachios, edible flowers (entirely optional), milk or yoghurt, maple syrup or honey
In a small bowl, combine the oats, hemp seeds, coconut flakes, pistachios, dates (either one or two, to taste). To use half a vanilla bean, cut a bean in half crosswise. Reserve one half for future use. Split the remaining half lengthwise with a sharp paring knife and scrape the seeds into the oat mixture. Add a pinch of sea salt and almond milk. Stir.
Cover and leave in the fridge overnight. In the morning, add more almond milk or some yoghurt if the muesli looks too dry. Top with roasted strawberries, more pistachios, edible flowers (if using), and maple syrup or honey, to taste. Serve.
SHERRY ROASTED STRAWBERRIES
Adapted from Joy The Baker
- 1 lb. strawberries, hulled
- 2 tbsp maple syrup
- 1 tbsp sherry vinegar
- 1 tsp coconut oil
- sea salt
Preheat the oven to 375 degrees F.
Hull and slice the strawberries in half or quarters, if the strawberries are large. Whisk together the maple syrup, sherry vinegar, coconut oil, and a pinch of sea salt. Toss the mixture with the strawberries until the strawberries are evenly coated. Spread the strawberries out on a rimmed baking sheet in a single layer.
Roast for about 30 to 40 minutes, or until the strawberries are cooked and a syrup forms. Keep an eye on the berries and remove from the oven before the syrup begins to burn. Transfer the strawberries and syrup to a dish and allow to cool for about 5 to 10 minutes before serving.
Note: Use the strawberries immediately for best texture but they can be stored in the fridge overnight; reheat before serving.
Have a good day!
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