Loukoumades Breakfast Bowl

Name: Loukoumades Breakfast Bowl
Ingredients: 1 cup Loukoumades dough; 2 tbsp Maple syrup; 1/2 cup Coconut whipped cream; 1 cup Mixed berries; 1/4 cup Chopped walnuts

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesveganglutenFreedairyFree

Nutrition (per serving)

880Calories

80 gProtein

90 gCarbs

30 gFat

20 gSugar

1000 mgSalt

Ingredients

1 cup Loukoumades dough
2 tbsp Maple syrup
1/2 cup Coconut whipped cream
1 cup Mixed berries
1/4 cup Chopped walnuts

Method

Heat the oil in a deep frying pan to 375°F, then drop the loukoumades dough by spoonfuls into the hot oil, about 1/4 cupfuls.
Fry the loukoumades for 2-3 minutes, until puffed and golden brown, then remove from the oil with a slotted spoon and drain on paper towels.
To make the coconut whipped cream, chill a can of full-fat coconut milk in the refrigerator overnight, then scoop out the solid coconut cream and whip with a mixer until light and fluffy, about 2 minutes.
Serve the loukoumades in a bowl, topped with mixed berries, coconut whipped cream, and a drizzle of maple syrup, then sprinkle with chopped walnuts.
Refrigerate the loukoumades for at least 30 minutes, to allow the flavors to meld together, before serving.
To toast the coconut flakes, heat a small skillet over medium heat, then add the flakes and cook, stirring frequently, until lightly toasted, about 2 minutes, then sprinkle over the loukoumades.