Combine all dry ingredients in ramekin
Add agave, coconut oil and Marmite (dilute with a few drops of hot water)
Stir vigorously with a teaspon till smooth
Refrigerate at least 20 minutes or until coconut oil sets
A beetroot smoothie I concocted in my freezing Glasgow kitchen last winter has just been selected by the Vegetarian Cookery School (@vegcs on Twitter) as one of ten finalists in its Best Veggie Breakfasts competition.
This week is National Vegetarian Week (21-27 May) and to celebrate we held a competition to find the Best Vegetarian Breakfast Recipe. The entries are in and we were so amazed by your creative veggie breakfasts that we’ve chosen 10 finalists… We love her use of beets and avocado to create a slightly sweet but nutritious filling morning smoothie.