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!