Today, I made this lovely drinkable breakfast!
I had some strawberries left in the fridge & wanted to use quinoa flakes too.
Recipe: For 2 larger breakfast glasses
500 ml of mild, unsweetened yoghurt
10 to 12 juicy & ripe strawberries, cleaned, hulled & cut into 2
2 teaspoons of gluten-free vanilla extract
1 level tablespoon of broken linseeds
** To serve, if you like: a drizzle of agave syrup
1. Place all the ingredients into a blender & blend until completely smooth.
If you do not have a blender, place it all in 1 larger bowl & mix until completely smooth. Taste.
I like my breakfast to be not too sweet!
2. If you like it a bit more sweeter, add a drizzle of agave syrup to your smoothies.
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Sophies Foodie Files
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