sweet breakfast buddha bowl

Is buddha bowl a thing?


Ok first of all, can we just take a moment and wuhu I’m finally back on the blog, my final graduation exams are over and I can enjoy free time, spring and a bit party obviously.

So its no joke as I mentioned on my previous instagram that I’m currently buddha bowlin‘ through every day.
And for those who haven’t saw this new trend already. Its a „I throw everything I find“ in a bowl. But I haven’t saw a sweet variant, have you yet?


Of course the absolut star about this bowl aren’t the flowers or the sliced lemon(sorry guys, maybe next time again) its these little apple cakes or maybe the coconut sugar roasted strawberries, hm or also the coconut chia pudding?

Quite difficult to decide or rather impossible.

But nobody have to, and thats the best about buddha bowls.


What you need:

Apple cake:

200g whole wheat flour
50g  coconut sugar
200 ml dairy free milk
50 g almond butter
100 g coconut oil
250g apple slices
5 g soda
zest of lemon
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla powder
pinch of salt


Coconut pudding:

50 ml Rice-Coconut milk
4 tsp Chia seeds
3 tsp shredded Coconut flakes


Coconut roasted strawberries:

250 grams strawberries, halved
2 tablespoons unrefined virgin coconut oil, melted
1/2 tablespoon coconut sugar
pinch of salt




Apple cake:

  1. Preheat oven to 180 ° C.
  2. Wash the apples, grate them to the food processor or with a vegetable grater, then set aside.
  3. In a bowl, place the flour, sugar, spices, salt and baking soda. Then add the milk, coconut oil and almond butter. Beat with a whisk.
  4.  Finally, add fresh lemon zest and grated apple.
  5.  Pour your cake dough in a well coconut oiled mold or in a nonstick pan. Add thinly sliced apples on top and sprinkle with coconut sugar and cinnamon.
  6. Bake for about 1 hour at 180 ° C.  Allow to cool to room temperature and cut pieces of cake with a pastry cutter.

Coconut pudding:

  1. In a jar, add all ingredients and give it a good whisk. Let it sit for at least 30 minutes or preferably overnight.

Coconut roasted strawberries:

  1. Preheat oven. Toss together the strawberries, coconut oil, coconut sugar and pinch of salt in an oven safe baking dish, and arrange the berries in a single layer.
  2. Bake for 15-18 minutes, until strawberries are soft and tender and edges are slightly browned. Set aside to cool for 10 minutes.



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