From our family kitchen
Breakfast banana and kiwi with tofu and chia seeds
Published
While this may sound like an odd combination, trust me when I say that it tastes phenomenal. The silken tofu is incredibly creamy, which will make this dish feel as though you’re eating dessert for breakfast – and that’s never a bad way to start the day, right?
Serves 2–3
Ingredients
- 20g Lucy Bee coconut oil
- 100g ripe banana
- 175g kiwi, peeled
- 200g silken tofu
- 40g chia seeds
- 50g cashew nuts
Method
Blend all the ingredients together in a food processor until smooth. Leave to stand for 30 minutes to thicken, then serve in bowls.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story