Choco Coconut Porridge
Glicemia: 12Porzioni: 2Tempo di preparazione: 25minPasto: Colazione
Micronutrienti:MagnesioCalcioFolati
Macronutrienti per 100 g
Energia
192kcal
Zuccheri
8g
Grassi
8g
Fibre
7g
Grassi saturi
2g
Proteine
6g
Carboidrati
29g
Sodio
30mg
Ingredienti
- 80g / 2.8 oz Oats
- 2 tbsp Cocoa powder
- 1 tbsp crushed Flaxseeds
- 1 tbsp Coconut flakes
- 0.5 tsp Ground cinnamon
- 250ml / 8 oz Oat drink
- 2 small ripe Banana
- 2 tbsp Almond butter
- 0 Cocoa nibs
Preparazione
- 1. Preheat the oven to 200 degrees top and bottom heat.
- 2. Defrost the spinach. Cut the tomato into small cubes.
- 3. Beat the eggs in a bowl and mix with the tomatoes, sweetcorn and Parmesan.
- 4. Season with salt and pepper.
- 5. Grease 12 muffin tins. Spread the spinach in the tins and pour the egg mixture on top.
- 6. Bake for 15 minutes.
Micronutrienti in % del fabbisogno giornaliero
Ferro
2% del fabbisogno giornaliero
Magnesio
87% del fabbisogno giornaliero
Vitamina C
0% del fabbisogno giornaliero
Omega 3
2% del fabbisogno giornaliero
Vitamina A
0% del fabbisogno giornaliero
Calcio
71% del fabbisogno giornaliero
Folati
15% del fabbisogno giornaliero
Buono a sapersi
Hot to involve your child: Measuring: Teach them to measure out the ingredients such as oat flakes and cocoa powder. Mixing: Have them mix the dry ingredients before they are cooked. Cooking: With supervision, they can help cook the porridge on the stove, monitoring the consistency. Decorating: Encourage them to creatively sprinkle cocoa nibs and drizzle almond paste on the finished porridge.
Condividi: