Breakfast Sorbet

Easter Cooking & Menu Plan
April 11, 2010
Homemade Mayonnaise
Homemade Mayonnaise
April 25, 2010

Mmmm… sorbet for breakfast! 

Here’s a different version of sorbet that’s a lot more filling, and perfect for breakfast or an energizing morning tea snack!  My friend Nancy came up with the idea (inspired by the muesli and protein shakes in Cyndi O’Meara’s cookbook Changing Habits Changing Lives),and I’ve changed it a little to make it dairy free and a bit more ‘chewy’.  Nancy’s version has a good dollop of natural yoghurt in it, which is nice if you can handle yoghurt – or if you want to you can use coconut cream instead.  I add sultanas at the end for a bit of sweet chewiness, and sprinkle some chopped nuts on top. If you can’t be bothered you can add them all at once with everything else. Feel free to play with the ingredients and amounts, but don’t fill the bowl too full, as it makes it difficult to mix.

Breakfast Sorbet
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Ingredients
  1. 40g raw almonds/macadamias/cashews
  2. 30g coconut flakes or rolled oats
  3. 25g seeds - pepitas, sunflower, linseeds, chia seeds
  4. 30g tahini
  5. 30g sultanas
  6. 250g ice
  7. 250g frozen mixed berries
  8. 250g frozen bananas, chopped in 1 inch pieces
  9. 40g pure maple syrup or raw honey (or to taste)
  10. 50g yoghurt or coconut cream (optional)
  11. 30g sultanas
  12. 30g chopped nuts (I like pecans)
Instructions
  1. Toss raw almonds/macadamias/cashews, rolled oats or quinoa flakes, seeds, tahini, sultanas, ice into your Thermomix bowl (weighing them if you want to be particular!), and grind on speed 9 for about 30 seconds, using the spatula to assist.
  2. Next add the berries and grind them up on speed 9 for about 15 seconds.
  3. Then add the remaining ingredients and mix on speed 9 for about 2 minutes, using spatula, mixing until creamy.
  4. For extra yumminess, add some extra sultanas and/or chopped nuts and stir on speed 3 until mixed in, or sprinkle them on top.
Notes
  1. For a smoother version, grind up the dry ingredients first (seeds, nuts, oats/quinoa) until fine; add ice and grind; add frozen berries and grind; then add remaining ingredients.
Quirky Cooking https://www.quirkycooking.com.au/

Enjoy!

P.S. Freeze any leftovers in a sealed container or ice cube trays.  When you’re ready to use it, thaw for a few minutes and remix in Thermomix to whip it up again.

9 Comments

  1. Cat J B says:

    Oh, that looks sooo good! I will have to try it and luckily I bought some real maple syrup last week, pricey but delish. Or make-up syrup as my nearly 5 yr old calls it.

  2. Another great idea.. especially for summer! And some of us keep our almonds, nuts and seeds (and oats too) in the freezer for freshness, so using these already frozen to begin with would make probably work really well. Thanks for inspiring once again…

  3. Anonymous says:

    How long in steps 1 & 2?

  4. Jo Whitton says:

    Just until it’s roughly ground up, doesn’t have to be smooth. 🙂

  5. susan says:

    i dont eat bananas, what other fruit could i put in there

  6. […] 1   ~ Breakfast Sorbet ~   This is kind of a mixture between ice cream, sorbet, and muesli. A great substitute […]

  7. Virginia says:

    Great idea for a healthy breakfast idea! I made this yesterday morning following the instructions in the Notes section (for a smoother result…) It made a heaps! My bowl was at capacity (TM31) so much so that I tipped half out at the end and blitzed it in two halves!

    I was impressed with this recipe and will be making it again! (as it was, it fed a family of 5 with some left overs! YUM! Thanks Jo 🙂

    • QuirkyJo says:

      Yes it’s a bit of a big recipe!!!! Glad you enjoyed it!

      • Virginia says:

        I need things to cool me down at the moment so I’ve just made it again…this time just a half batch as only three of us were having it for an afternoon tea snack!

        Worked perfectly to halve amount! Three nice big serves! 🙂

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