What do you do when you run out of Gluten free oats and need that healthy breakfast bowl that you crave pretty much every morning? Use cooked brown rice instead!
I have enormous respect for the miracle grain that is ‘rice’, not only due to its gluten free goodness, belly-filling starchiness and versatility but for the fact that the process of cultivating rice is so pain staking that I literally appreciate every grain and try never to throw any away.
With these things in mind, I chose to make a chilled breakfast bowl that although sweet and refreshingly citrus, could technically be used as cooling Dairy free accompaniment to a curry in place of a raita due to its creamy yoghurt and zingy mint flavour. A bit of chopped coriander would seal the deal!
1 x 120g pot The Coconut Collaborative Blueberry yoghurt alternative
1 roughly smashed ripe banana
10 x Macadamia halves
A small handful of dried cranberries
1 x heaped tbsp cooked wholegrain brown rice
Segments from half a grapefruit, plus any remaining juice
2-3 tsp maple syrup (according to your taste)
4 leaves of fresh, chopped mint
Mix gently, turn into breakfast bowl or transportable tupperware container. Cover and put in the fridge overnight to enjoy in the morning, either at your kitchen table, on the go or even at your desk at work. It would make an excellent post gym snack too!
*Serve with a sprinkle of toasted coconut to add a crunchy texture and a taste of the tropics.
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