Portioner: 1 portion
Oatmeal base
1 garlic clove
1/4 yellow onion
1/4 zucchini
4 medium sized mushrooms (champinjoner)
1 dl of oats (or 1/2 dl of oats and 1/2 dl of teff flakes)
2 dl of water
Sesame or coconut oil to fry
Tamari to taste
Collagen or bone broth (optional)
Topping
1 boiled egg cut in halves
5 sliced cherry tomatoes
1/2 sliced avocado
1 tablespoon of chopped spring onion
Kale chips (see below)
Kale chips
1 dl of kale leaves
1 tablespoon of olive oil
2 teaspoons of tamari or gluten free soy sauce
1 teaspoon of nutritional yeast flakes
- 1
In a saucepan, add oil, garlic and onion to fry on low heat. Grate zucchini and cut the mushrooms into smaller pieces. Add the mushrooms and zucchini to the onion mix and fry until all ingredients turn a little golden. Add oats, water and miso (and collagen/ broth) to the saucepan and stir around. Add tamari. When having reached the desired consistency and level of saltiness, pour your oatmeal into a bowl.
- 1
Massage the ingredients together in a bowl and place the kale leaves on an oven tray prepared with parchment paper. Bake in the oven on 150 degrees Celsius until the chips turn golden and crisp, approx 15 minutes but watch so they won’t burn.
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