What better way to start the day than with a cup of tasty plant-based flat white and a slice of tropical fruit granola breakfast cake?
This breakfast is also completely vegan and made with a vegetable variation on cottage cheese without sugars. So get to work and enjoy!
Read also: 'Is pizza suitable for breakfast?'
Ingredients
1 breakfast cake for 4 persons
- 1 lemon, juice and zest
- 800 g Alpro vegetable variation on cottage cheese No Sugars
- 250 g mango cubes (frozen)
- 250 g passion fruit (frozen)
- 100 g raw mixed nuts
- 50 g oat flakes
- 8 g agar agar
- 2 tbsp coconut oil
- 2 tsp agave syrup
- 1 pinch of salt
For 1 plant-based flat white
- 100 ml Alpro Barista Oat
- 2 shots of espresso
Supplies
- Kitchen machine or blender
- 1 springform pan of Æ 18 cm
- 1 milk frother
Preparation method
- Remove the mango and passion fruit cubes from the freezer and let them thaw slowly.
- Start making the bottom. Chop the nuts finely, add the oats and a pinch of salt. Heat coconut oil in a frying pan and stir-fry the homemade granola in it, this takes about 5 minutes. Divide the granola over the springform pan and place it on the counter to cool.
- For the mango-passion fruit vegetable variation on cottage cheese layer, put ¾ of the mango cubes, when thawed, together with 300 milliliters of Alpro vegetable variation on cottage cheese and 1 teaspoon agave syrup, in a food processor or blender and blend until smooth . Set the mango mixture aside. Place the remaining mango cubes in the refrigerator, these are for garnish.
- Put ¾ of the passion fruit in a saucepan, bring to the boil and add half of the agar agar. Let it cook for 2 minutes while stirring occasionally. Turn off the heat and add a little of the mango mixture to the saucepan, stir well, then mix in the rest of the mango mixture. Divide the mango-passion fruit mixture over the springform pan.
- Rinse the saucepan and put 300 grams of Alpro vegetable variation on cottage cheese on the counter. Place lemon juice and zest in the saucepan and bring to the boil, then add the remaining half of the agar agar. Let it cook for 2 minutes while stirring occasionally. Turn off the heat, add a little bit of the Alpro vegetable variation on cottage cheese, stir well and then mix in the rest of the Alpro vegetable variation on cottage cheese. Divide the lemon mixture over the springform pan on the mango-passion fruit layer.
- Place the breakfast cake in the fridge for at least 2 hours to set. You can also make the cake a day in advance and keep it in the fridge for 24 hours.
- In the meantime, make the plant-based flat white. Brew two shots of espresso and froth the Alpro Barista Oat using a milk frother. Pour the Alpro Barista Oat into a glass and then pour in the espressos.
- Cut off a piece of breakfast cake and drink your plant-based flat white immediately!
Recipe and image:Alpro
