This eBook is full of taste and flavor that will make your kitchen smell like a

bakery. Get ready for Crunchy Cinnamon Granola, Cashew Vanilla Porridge,
Sunrise Smoothie, Banana Bread and many more fabulous and
easy breakfast ideas.

Note: I use a variety of plantbased milks, nut butters and fruit

powders. You can always substitute
and be creative. Remember,
food should be about
fun and enjoyment.
There are no rules.
These are simply 10
of my most
favorite
breakfast
recipes
for you.
 GRANOLA FOR 2

YOU'LL NEED:
100 g rolled oats
40 g almonds
40 g buckwheat
20 g chia seeds
20 flax seed
20 g shredded
3. In a large bowl, add the
coconut
dry mix you've just made.
2 tbsp maple syrup
Continue to add the shredded
2 tbsp coconut oil
coconut, rolled oats, a pinch 7. Once the granola is
2 ripe bananas
of salt and coconut oil. ready, take it out and
2 tsp ground
4. Take a plate or a cutting let it cool down
cinnamon
board. Peel the bananas and slightly. Before it turns
mash them with a fork. Add cold, add the cinnamon.
1. Start by preheating the to the mix and stir well with a You can also add
oven to 180ºC/350ºF. Add big spoon. raisins, goji berries or
the almonds, buckwheat, other dried fruit to your
chia seeds and flex seed to 5. Pour the mixture on a taste.
your blender and pulse baking tray. You can also
until you have smaller use baking sheets to prevent You can also double the
pieces. Don't pulse them sticking. Spread the mixture recipe and make it in
too much, we just want to evenly with the spoon and advance. It holds up to
break them down a little let it bake for about 15-20 two weeks if you store
bit. minutes. it in an airtight
container. It makes a
2. Melt the coconut oil in a 6. Check after 8 minutes and nice homemade gift as
small sauce pan at medium stir again so that the granola well, if you put it into a
heat. Once it has turned turns slightly brown from nice jar. The creation is
liquid set aside. every side. all yours.
MAKES ONE BOWL

YOU'LL NEED:
80 g fine-rolled oats
200 ml water
100 ml cashew milk (or any
other plant- based
milk)
2 tbsp cashew butter
2 tbsp maple syrup
1/2 tsp vanilla powder
fruit of your choice

1. Start by boiling 3. Add the milk, 5. Once the porridge

the water. cashew butter, maple is ready, put it into a
syrup and vanilla bowl and top it with
2. Take a small sauce powder. If you only fruit of your choice.
pan and add have vanilla extract, You can also add
the rolled oats. Pour this should work just more nut butter,
the water over them. as good. Just check chocolate spread or
Let it sit for about ten how much you need. some dried fruit.
minutes. The oats will I've topped my
absorb all the water 4. Cook at medium porridge with some
during this time heat while stirring. strawberries,
which ensures a super After a few minutes blueberries, kiwi and
creamy texture. the porridge should white pitaya.
have reached a thick,
yet creamy
consistency.
 MAKES 3 JARS

YOU'LL NEED:
1 ripe pineapple
1 ripe mango
100 g strawberries
juice of 4 large
oranges
a handful of
grapes
2 tbsp shredded
coconut

1. Peel and cut the 5. Add the

pineapple and mango strawberries to the
into pieces. blender and mix
again.
2. Cut the oranges in
half and squeeze 6. Pour the rest of the
them out. smoothie into the jars
and enjoy.
3. Wash the grapes
and put them into Filled in an airtight
your blender along container this
with all the other smoothie holds up to
ingredients - except 48 hours. Store in the
for the strawberries. fridge.

4. Pour half of the

mixture into three
jars.
 MAKES 2 JARS

YOU'LL NEED:
200 ml water
100 g buckwheat
100 g green grapes
+ for decoration
100 ml coconut
milk
10 g shredded
coconut
4 tbsp chia seeds
1 tbsp peanut
butter
a handfull
blueberries

1. Take an airtight 3. Add the buckwheat to 4. Take two jars. Fill the
container and your blender along with bottom with blueberries and
fill in the buckwheat the grapes, coconut milk, grapes you put aside for
and water. Let this shredded coconut, chia decoration. Pour in the
soak overnight in the seeds and peanut butter. porridge and top with berries
fridge. Just blend shortly - we as well. You can also decorate
don't want a smoothie. this porridge with some mint
2. Drain and rinse the leaves and raw buckwheat.
buckwheat the next Enjoy!
morning.
PANCAKES FOR 2

YOU'LL NEED:
500 ml almond
milk
300 g spelt flour
2 tbsp chia seeds
some coconut oil
for the pan
200 g coconut 4. Make the pancakes
yogurt as you like them. Set
3 tsp blueberry aside.
fruit powder 5. Take three bowls
fresh blueberries and divide the
coconut yogurt
evenly. Divide the
1. Take a big mixing 2. Take a big pan and fruit powder to each
bowl and add almond turn to medium heat. bowl as following:
milk, flour and chia Melt just a little bit 1/2 tsp, 1 tsp and 1
seeds. Mix well with a of coconut oil. I 1/2 tsp. This will
whisk. Let it sit for always use about 1/4 deepen the color to
about 10 minutes to of a tablespoon. create an ombre look.
make sure the chia Stack as seen in the
seeds will soak up picture. But you can
some liquid and 3. If the batter turned also just mix it all
therefore thicken the out too thick for your together and enjoy as
batter without taste you can add you like it. Decorate
needing eggs. some water to make with fresh
it thinner. blueberries.
 MAKES ONE JAR

YOU'LL NEED:
160 g dates
100 ml freshly
boiled water
70 g tahini
60 g cashew butter
40 ml maple syrup

Add all the

ingredients to your
blender and blend
well. Fill the
mixture in an airtight
jar or container and
store in the fridge.
This spread goes well
with porridge,
banana bread,
pancakes and any
other sweet treat.
Imagination has no
limits get creative
and enjoy!

This spread holds up

to 2 weeks if stored
correctly.
 This eBook is full of taste and falavor that will make your
kitchen smell like a bakery.
Get ready for Crunchy Cinnamon Granola, Cashew Vanilla
Porridge, Sunrise Smoothie, Banana Bread and many more
fabulous and easy breakfast ideas.
Note: I use a variety of Plantbased milks, nut butter and fruit
powders. You can always substitute and be creative.
Remember, food should be about fun and enjoyment. There are
no rules. These are simply 10 of my most favorite breakfast
recipes for you.

PORRIDGE FOR 1
1. Take a small sauce 3. Fill into a jar or
YOU'LL NEED: pan. Add bowl and top with
60 g fine-rolled the rolled oats and some date caramel
oats freshly boiled water. and fresh blueberries.
180 ml freshly Let it sit for 10

boiled water minutes. This will

100 ml almond ensure the perfectly

milk creamy texture.

1 tbsp chia seeds

1 tbsp peanut 2. Add the almond

butter milk, chia seeds and

date caramel (see peanut butter. Cook

previous recipe) at medium heat until

a handful fresh you've reached a

blueberries creamy texture.

 MAKES 2 JARS 1. Prepare the frozen
3. Fill two jars or
banana slices the day
YOU'LL NEED: glasses with granola
before. Simply slice
400 g frozen and pomegranate
and cut about 3-4
banana slices seeds. Blend the
ripe bananas and
pomegranate seeds frozen bananas.
place them in your
granola (you can
freezer. We will use
use your favorite 4. Take two bowls
these as a base. They
one or the granola and divide the
will have a perfect ice
recipe from this nicecream evenly.
cream like texture
eBook) Add one tsp of
once we've blended
fruit powder (I've beetroot powder to
them. The word
used pink pitaya one bowl and pink
nicecream is short for
powder and pitaya powder to the
banana ice cream.
beetroot powder) other one. Mix
roughly. We don't
want an even color.
2. The next day put Take a piping bag to
the frozen banana fill the nicecream into
slices in your blender. your glasses as you
Let them sit for about like it.
5 minutes which will
make it easier for
your blender to
process them.
MAKES 1 BREAD
1. Preheat your oven to 4. Grease a loaf pan
YOU'LL NEED: 180ºC/350ºF. Take the with come coconut oil

200 g almond meal water and mix it with and fill with the

(or ground the the flax seed. Stir well batter. Put into the

almonds yourself) and set aside. This will oven for about 30

50 g shredded be our egg minutes. This varies

coconut replacement. Stir every depending on your

50 g puffed once in a while as the oven and the size of

amaranth mixture thickens up. the loaf pan.

5 tbsp melted
coconut oil 2. Take a big mixing 5. Once the banana

2 tbsp ground flax bowl. Add the bread is ready let it

seed almonds, shredded cool down slightly.

1/2 cup of coconut, puffed I've served mine with

lukewarm water amaranth, baking coconut yogurt and

1/4 cup maple powder and cinnamon. fresh berries.

syrup Mix well.

2 ripe bananas
1 tsp baking 3. Peel the bananas

powder and mash them with

1 tsp cinnamon a fork. Add them to

the mixture along
with the coconut
oil, maple syrup and
soaked flax seed. Mix
well.
MAKES 1 MATCHA

YOU'LL NEED:
1/4 tsp matcha
powder
200 ml freshly
boiled water,
boiled to
80ºC/170ºF
80 ml oat milk

1.Fill the water in

it and add the matcha
powder. Mix well for
at least 15 seconds.

2. Foam the oat milk.

I have a milk foamer.
You can also foam it
by taking a small
sauce pan, heating it
up while stirring
well.

3. Pour the foamed

milk
into your glass. Add a
sweetener of choice if
you want to. Enjoy.
Did you like this eBook? If you are recreating my recipes I'd be happy to
share them on my Instagram or Facebook! Simply use #therawberryeats
to make sure I see them.

A BIG THANK YOU goes out to the constant support of my Instagram

community. You know who you are! Your kind words, encouragement
and positive feedback put me where I am today.

Marie Dorfschmidt
@therawberry

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© 2018 Marie Dorfschmidt
Pictures, texts and recipes by Marie Dorfschmidt

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