Agen is the nearest large town to Little French Retreat and famous for it’s Prune’s, which are delicious.
This hearty breakfast trifle, is made the evening before making breakfast an easy quick to go, providing sustenance for a busy day to power you through the morning.
Per 1 serving
6 Semi-dried prunes
Half a cup of porridge oats OR Millet Flakes
1 Small pot of organic natural sheeps yogurt
Stew prunes in ¾ cup of water (or prune/grape fruit juice), bring to the boil and simmer until soft. Leave to cool. Place ½ cup of porridge oats in breakfast bowl for bottom layer, add stewed prunes and juice for second layer, then top with yogurt and leave in the fridge to soak over night. By the morning the oats will be soft having absorbed all the prune juice.
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This is a wholesome tasty alternative to the more common sweeter version. Combining millet flakes and mung beans as a gluten free base and alternative to oats, that’s lighter to digest and rich in protein.
Chard or Blette is the vegetable that keeps on giving. When planted rather than pull from the earth to harvest, it can be cut back to the roots as it will continue to grow, providing you with an endless source of greens.....
This is a hearty breakfast trifle, which provides energy to power you through the morning.
If you are gluten intolerant to oats as well as wheat, millet flakes make a good alternative to standard porridge. This non-gluten grain has been hailed to have many health benefits and is packed full of nutrients, minerals and is alkaline so easily digestible.
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