Sunday in bed
What happens when two ultimate breakfast lovers and foodies meet? Answer is: Sunday in Bed breakfast menu. Which means foods that make you stay with your breakfast long, keep your pajamas on the whole day, crumble on sheets, leave food and dishes here and there so that you can return eating after a small nap.
We created the menu together with super lovely Tuulia from Uusia Tuulia blog (that you can read also in english now!) We two share the same food visions, we love good and delicious food, clean flavors, fresh ingredients, and most of all, good breakfasts.
Sunday in Bed breakfast menu includes:
Berry almond granola
Orange blossom jam
Hemp bread rolls
Kiwi Spinach Apple juice
I could go on and on about how amazing all these dishes are eaten together or alone, but instead I just recommend you, very warmly, to write down all these ingredients and get them for your slow weekend mornings.
The recipes for almond yogurt, jam and bread rolls you can find here below and the recipes for granola, pancake and juice you can get from Tuulia´s blog.( Just switch the language to english from the upper bar on her page!)
Have lazy and lovely weekend!
- 2 cups raw almonds (soaked overnight)
- 4 cups water
- 2 tbl honey
- 1 probiotic capsule or 1 package vegan yogurt starter 3 tbls natural yogurt/ unflavored vegan yogurt with active bacterial culture
- 1 – 3 ts agar agar (if you want your yogurt to be thicker)
blend soaked and strained almonds, water, and sweetener and blend until smooth. Strain the mixture with cheese cloth on top of a bowl, so that you get a nice white almond milk. You can use the left over almond pulp for example with crackers or bread rolls.
Pour the almond milk into a pot and warm it so that it almost boils. If you want your yogurt to be thicker, add agar agar and boil carefully for about 5 – 7 minutes and add probiotic powder after that. Allow the mixture to cool. Stir in the brobiotic powder / yogurt. Pour yogurt into a sealable clean glass jar. Allow the mixture to incubate for about 6 – 12 hours. Store the yogurt in an air-tight container/jar in the refridgerator.
Try different lengths of time yogurt cultures and amount of culture you use so that you find the best way to make the perfect yogurt for your taste!
HEMP BREAD ROLLS
- 1 tablespoon of chia-seed + 0,5 cup water
- 1,5 cup almond flour (you can substitute part of this with the almond pulp left over from making the almond yogurt)
- 0,5 cup oatmeal
- 0,25 cup potato flour
- 0,5 cup hemp seeds
- 0,25 cup of linen seeds
- 1,5 tsp psyllium fiber husk
1,5 tsp baking powder
1,5 cups of water (or some dairy-free milk)
- 0,25 cup melt butter (or coconut oil)
- 2 tablespoons hemp oil
- 1 tsp local honey
- 0,5 teaspoon of apple cider vinegar
- pinch of sea salt
Preheat the oven to 200 celcius degrees. Mix chia seeds and oat milk in a small bowl and let it sit for about 15 minutes until you get a gel-like mixture. Mix the dry ingredients together in a bowl. Add water, melted butter/oil, chia gel, honey, apple vinegar and salt. Allow the dough to swell for a couple of minutes. The dough should be soft, plump, like a yeast dough – not dry. If necessary, add some flour or liquid.
Take pieces of dough and roll them into balls and put them on a baking tray covered with a baking sheet. Sprinkle some poppy seeds on top. Bake the buns for about 30 minutes in center of the oven until they are nice and golden. Take out of the oven, let them cool a bit, serve and enjoy!
ORANGE BLOSSOM CHIA-JAM
- 3 oranges
- 3 tablespoons local raw honey
- 1 teaspoon orange flower water
- 3 tablespoons chia-seeds
Puree the oranges in the blender until the mixture is smooth. Add the honey and orange blossom water and stir. Taste and add sweetness, if you will. Pour the mixture into a clean, sealable glass jar and stir in the chia-seeds. Leave to thicken, stir after 15 minutes and put the jar in the fridge for about 1 to 5 hours. Use with pancakes or other goodies! Store in a refrigerator in closed jar. Use within a week.