Loni Janes Superfood Burcha Recipe
As funny as it sounds, finding this recipe has actually changed my life!
At the time I came across it, I was at a point on OMS where I was struggling with vegan protein options at breakfast to give me a bit more sustenance.
Almonds and oats had become a little boring after 4 years, then I started using hemp seeds but it was all a bit bland.
But this little mixture has been such a saviour and makes use of an array of seeds that I love, but was finding hard to get into my diet.
All I do is make a big jar like the above, shake it up and store it in the cupboard so I can make the soaked burcha whenever I want to, usually every 2nd day.
1/4 cup flax seeds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup chia seeds
1/2 cup cacao nibs
1/2 cup pumpkin seeds
1/2 cup hemp seeds
1/4 cup sultanas
1/2 cup diced dried mango
1/4 cup activated buckwheat (can substitute for oats, puffed rice or quinoa or leave it out)
Chop up the dried mango and sultanas if you want (I like to leave the sultanas whole), in a mixing bowl or large jar add all the above ingredients. If your using a bowl mix all the ingredients till combined and store in an airtight container. If using a large jar just put all your ingredients in the jar, with some room to spare at the top, place the lid on and give it a good shake till it’s all combined. Store in the cupboard to use later.
to make soaked burcha
To make the soaked burcha fill half a small jar with dry mixture ( I use the Bon Maman jam jars), cover and fill to the top with almond milk, shake it up and place it in the fridge over night. Then come morning - voila!! delicious, protein rich, nourishing burcha to top your porridge or acai bowl! it really is so easy!