With summer about to rear its glorious head once again (we’re so ready for you) the warm weather beckons so many brand new ways to nourish. Since we are huge fans of the first meal of the day (you have our heart forever and always breakfast) and frozen foods, could breakfast popsicles be the next big thing? Everyone loves an ice cream on a hot summers day, but wouldn’t it be great to start your day with this frozen delight you can eat on the run, without any of the sugary guilt? Say hello to breakfast popsicles, which according to our lovely friends at Panaceas Pantry, are one hundred percent vegan. Mornings just got a whole lot sweeter…
Breakfast pops with crunchy tahini granola and berries
Makes: 5-6 large pops
First, make the Tahini, quinoa and blackstrap molasses granola:
Prep time: 10 minutes Cook time: 20-25 minutes
- 1 cups roiled oats
- ¼ cup puffed quinoa
- Pinch of Himalayan rock salt
- 2 Tbsp pepitas
- 3 Tbsp hulled tahini
- 1 Tbsp coconut oil
- 2 Tbsp blackstrap molasses (or sweetener of choice)
Let’s make it:
- Pre-heat your oven to 170 degrees Celsius/350F and line a deep dish baking tray with baking paper.
- Combine all ingredients in a medium sized mixing bowl. Use a wooden spoon to combine the ingredients, then mix until uniform.
- Spread the mixture spreading evenly over baking paper, ensuring the mixture is spread evenly, and is touching the sides of the tray (this will prevent burning). Cook for 21 minutes, stirring the mixture every 7 minutes. Once cooked, remove from the oven and allow to completely cool before breaking apart (this will ensure you get nice large granola chunks).
For the yoghurt pops:
prep time: 15-20 minutes cook time: 4 hours (or overnight)
- popsicle moulds
- ½ cup coconut yoghurt
- ½ cup full fat coconut cream
- ½ cup banana (roughly 2/3 of a large banana)
- ¼ tsp nutmeg
- 1 tsp vanilla powder
- 1 Tbsp rice malt syrup
- Small handful frozen berries (we used raspberries), thawed
Let’s put it together:
- Combine all ingredients except the berries and granola in a high-speed blender, until completely smooth, Add in thawed berries, and gently stir until just combined.
- Spoon your mixture evenly between your desired pop moulds, ensuring you leave 1-2 cm at the top.
- Spoon in granola mixture to completely fill the pop moulds. Use the handle of a spoon to push the granola down, and slightly into the yoghurt mixture (so that it sticks).
- Insert your popsicle sticks and set in the freezer until firm.
- Remove frozen pops from their moulds. Dip in melted dark chocolate (optional) and more granola.
Meet our contributors…
The duo behind @pananceas_pantry are sisters from Melbourne, Australia. Jade is an accredited naturopath and nutritionist, doting mother, and keen photographer. Kathie is a passionate foodie currently working as a barista, managing a cafe and has plans to study nutritional medicine in the future.
Their work has been featured on other popular food sites such as Nourish magazine, Foodmatters, Healthy mama mag, the Vegan good life magazine and Your zen life. The girls have recently done cooking demonstrations at World vegan day in Melbourne, with over 14,000 patrons, were guest panel presenters at the Wellness foodies expo, and are working on their upcoming and highly anticipated whole foods and home remedy blog, due to go live in 2016.