Picture and article by Ey@el

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As you already know (hopefully), breakfast is the most important meal of the day and the opportunity to recharge your batteries without gaining weight as your metabolism is at its peak. This yummy hyperproteinated gluten/dairy/egg-free recipe I've just devised contains no added sugars and is not only very energising and nutritious, but can also be prepared in advance for the week ahead and turns out both dead simple and very quick to make.

Ingredients

Makes 9 cups:

- 1 litre rice milk
- 400 ml coconut milk
- 1 vanilla pod
- 2 tbsp rum
- 3 tbsp lupin flour
- 3 tbsp ground flaxseed
- 3 tbsp ground almonds
- 9 tbsp wholemeal rice flakes

Directions

In a saucepan, heat both rice and coconut milk with rum and the split vanilla pod which you'll remove at boiling point.

In a separate dish, whisk the remaining dry ingredients together and add progressively to the boiling mixture, constantly stirring to avoid the formation of lumps. Cook until thickened (it should take about 10 minutes but the mix will keep thickening as it cools) and pour into glass containers — ideally lidded yogurt cups but if you don't have any you may use ramekins and cover them with plastic wrap.

Once cooled, store in refrigerator just like yogurts.

NOTE: You may of course use any other flavour you like such as cocoa, coffee, cinnamon, ginger... instead of vanilla. Same for rum but make sure you keep it light and do not mismatch flavours as you may end up with something quick bitter. You may also replace rice milk with almond milk (then no need to add ground almonds).

However, lupin flour from a high-protein legume (a substitute for eggs) and omega-3 enriched flaxseed (jelly-like texture) are the key nutrients to this recipe. Therefore you should not change them. Please note, flaxseed is also a powerful antioxidant, helps regulate cholesterol levels, promote arterial health, burn fats, and facilitate intestinal transit due to its high-fibre content.

Ey@el

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