Vegan tsampa is one of my absolute breakfast staples and faves. It's a recipe that my mum found on the Internet a long time ago, when she first purchased tsampa. It's such a tasty and healthy ingredient.
What is tsampa?
Tsampa is a type of roasted flour, usually made from barley. According to sources compiled by the Whole Grains Council, barley is particularly beneficial at regulating blood glucose and cholesterol levels. Tsampa is a staple in Tibetan and Nepalese cuisine. Like oats, tsampa can be prepared as a breakfast porridge - just like this vegan coconut tsampa recipe.
Vegan Coconut Tsampa
- 250 ml almond milk
- 2 tbsp tsampa
- 5 tbsp coconut flakes
- 2 tbsp chia seeds
- 1 tbsp flax seeds
- 1 tbsp hempseeds
- 2 tbsp sugar (you could use agave syrup, cane sugar or coconut sugar)
- Cinnamon and vanilla powder to taste
- Fruits and other toppings you like
- Bring your milk to boil on high heat. When it boils, stir in your tsampa and turn the heat down to medium.
- Add in the rest of the ingredients one by one.
- When your tsampa has turned into a creamy paste, transfer it into a bowl and top it with your preferred toppings.
- Tip: Add in frozen fruits while your tsampa is either still cooking or at least very hot!