Ingredients:Hemp Seeds 40g ( 1⁄4 cup )
Chia Seeds 10g (1 tbsp )
Flax Seeds 7g (1 tbsp )
Vanilla Bean 1g ( 1⁄4 tsp )
Cinnamon 1g ( 1⁄4 tsp )
Coconut Cream 40ml (2 tbsps ) or coconut yogurt
Water 125ml ( 1⁄2 tbsp )
Zucchini 1⁄2 peeled + grated
Pistachios 7g (1 tbsp ) roughly chopped
Lakanto Maple Syrup 20ml (1 tbsp ) optional, or maple
- Place the hemp seeds, chia seeds, flaxseeds, vanilla, cinnamon, water and coconut yoghurt or cream in a bowl and mix well to combine. Cover and place in the fridge overnight.
- When ready to serve, stir through the grated zucchini and serve into bowls. Top with an extra dollop of coconut yoghurt or cream, the pistachio slivers, apple slices, blueberries and a drizzle of your preferred sweetener.
- Simply multiply the ingredients to make extra for the week ahead.
NOTE: Add a scoop of protein powder is desired. I use Lakanto maple-flavoured syrup for a healthy and delicious sugar-free option.
MACROS (per serve):