Healthy, easy and nutritious breakfasts.

Desayunos saludables, fáciles y nutritivos.
Desayunos saludables, fáciles y nutritivos.
Desayunos saludables, fáciles y nutritivos.
Desayunos saludables, fáciles y nutritivos.

Recipes for healthy and easy breakfast

There's a saying: "Breakfast like a king, lunch like a prince and dinner like a poor". That's how it is. Breakfast is one of the most important meals of the day and that's why we take it very, very seriously. Cups, individual tablecloths, teapots and even foamers are at your disposal to make your breakfast a beautiful and delicious moment (in equal parts). We know what our perfect recipe is for a healthy breakfast:
  • 2 Sol brushstrokes entering through the window.
  • 1 table where each element has been thought in detail
  • 200 ml of great color
  • A pinch of freshly baked bread
And all this seasoned - always - with good company. As you can see, this is our perfect recipe, but surely you have yours. Today we bring you 3 easy and very nutritious recipes of Chloé Sucrée, Jenny Rodríguez and Silvia Riolobos. Porrige So Easy de Chloé Sucrée
Porrige recipe for Chloé Sucré
1 + 1/2 ripe bananas 1 tablespoon of cocoa powder Honey or arce syrup 1 cup of oat flakes 1 cup of boiling water cinnamon / ginger powder
Preparation: First, crush bananas with cocoa in a bowl. Pour the boiling water on the flakes, remove a little and let stand for a few minutes. If you see that they need less or more water, adjust. The idea is to be softer. Mix the banana-cacao with oat flakes until you get a homogeneous mass. Add the honey or arce syrup. Add jinger or cinnamon powder and ... breakfast! Accompany this recipe with a good cup of coffee in a good cup:
Healthy breakfasts with Natura-cup
You can also accompany it with good tea, prepare it with our stainless steel cup and infuser:
Healthy breakfast-infusions Natura
Homemade Granola de Avena, Avellanas and Chocolate by Jenny Rodríguez
Homemade Granola de Avena, Avellanas and Chocolate by Jenny Rodríguez
120 g of oat flakes
160 g of boneless dates
100 g of hazelnuts
dark chocolate
1 tablespoon of cinnamon powder
vegetable syrup (the one you like best)
Preparation: You must first crush the dates until you have an crumbled and sticky dough. At the same time, crush chocolate and hazelnuts and mix these three ingredients in a bowl until you get a more or less homogeneous dough. Then add a spoonful of cinnamon powder and a good stream of vegetable syrup. Remove. Finally, extend it on a baking sheet and take it in the oven for 15-20 minutes to 180 degrees. Remove from the oven, let cool and save in a hermetic container. You can take this granola to work, using our BPA free tupper. Breakfast as at home in the office!
Healthy breakfasts-tupper Natura
Chestnut pancakes with Tahin syrup and vanilla by Silvia Riolobos.
Chestnuts with Tahin syrup and vanilla from Silvia Riolobos.
Ingredients: FOR THE MASS
1 tablespoon of chestnut flour (I used Celnat's) 3/4 t of almond milk or your favorite vegetable milk 1 egg or 1 linen egg (1cs of flaxseed + 2 and 1/2 of water) 1 cc of sodium bicarbonate a pinch of salt 1 cs of extra virgin olive oil
Tahiní syrup
lemon juice 1 teaspoon of roasted sesame tahini 1 cc of pure vanilla powder 100 ml of GRACKER CRE SYMP
Preparation: Start by preparing the sauce. To do this, take a medium bowl, squeeze the juice of a lemon, add the tablespoon of tahini and mix strongly with a spoon. Once these two ingredients combined, add the vanilla and the syrup of Arce. Mix again and book. Preheat a pan over low heat. The intention is to do it as an iron with a constant heat but not too high. The chefs that I know always tell me that we have the habit of overheating the pans and in this recipe it is especially important to avoid it. Put the chestnut flour in a large bowl. If you prefer to be more loose, I advise you to have the sizes, but do not be scared for the lumps, it always is spongy when it cooks. If you have chosen the plant version, put your tablespoon of linaza along with two and a half tablespoons of water in a small bowl and wait for the linaza to release its mucilage. Stir occasionally, you will know that it is ready because the consistency is really similar to the egg. This usually takes about five minutes or so. Add the egg or flaxseed egg to the flour, pour the milk, add the bicarbonate, a pinch of salt and mix with a whipper or a spatula. Now you can upload the fire in your pan a little and add the oil little by little. I usually add it between the pancakes. Pour half a bucket into the pan, you will know that you have to turn them when you see that holes begin to appear on the surface. Repeat the operation with all the pancakes until the mass is finished. Serve with berries or your favorite seasonal fruit, pour the sauce and enjoy! This recipe can be enjoyed using one of our tablecloths Yute individual as tablecloth.
Individual yute
To enjoy!