Sea Buckthorn Breakfast Trifle – GF

This beautiful dish looks like a dessert and you can use it as one, but it’s so super nutritious that it even works as a breakfast. You can prepare the protein-rich chia pudding in the evening and combine the rest of the ingredients in the morning. This shouldn’t take more than ten minutes!

Sea Buckthorn – a powerhouse of nutrients!

Sea buckthorn is a real powerhouse of nutrients! This super antioxidant plant has over 190 phytonutrients including over 60 antioxidants. It provides almost every nutrient required by the body.

The plant comprises three times vitamin A of carrots, ten times vitamin C of oranges, highest vitamin E among all fruits and five times superoxide dismutase of ginseng. It’s also rich in vitamins B1, B2 and folic acid. It has, numerous minerals and all healthy fatty acids including omega-3, -6, -7 and -9. Omega-7 (palmitoleic acid) is necessary for collagen production. Sea buckthorn is also a rich source of carotenoids and flavonoid.


Studies have shown that sea buckthorn can help in regulating sugar levels in the blood and therefore prevent chronic inflammation in the body. Due to the healthy fats and B vitamins in sea buckthorn, it’s also useful for maintaining and improving brain performance and reducing the risk of Alzheimer’s and dementia.

Serves 2

Sea Buckthorn Breakfast Trifle, GF, No Refined Sugar
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  • 3 tablespoons Chia seeds
  • 2 dl= 0,8 c Almond milk or Coconut milk
  • 1 tablespoon Organic coconut nectar or raw honey
  • 2 teaspoons Sea buckthorn powder
  • 5 g Sea buckthorn, freeze dried
  • 1 Banana
  • 0,5 dl= 0,2 c Almond flour or Oatmeal (gluten free)
  • 0,5-1 dl= 0,2-0,4 c Almond milk or Coconut milk
  • a few drops of organic Stevia
  • 200 g Coconut yogurt, natural (unsweetened)
  • 1 whole Vanilla bean, the seeds
  • 20 g Sea Buckthorn berries, freeze dried
  • 2 tablespoons Coconut flakes


  1. Mix the chia seeds, coconut milk (or coconut milk) and coconut nectar in a bowl and cover it. Let it thicken in a fridge for at least an hour or overnight.
  2. When the chia pudding is thick and ready, mix the smoothie ingredients in a blender until smooth.
  3. Scrape out the vanilla seeds from the bean and mix them with the coconut yogurt.
  4. Use the pudding, smoothie, yoghurt and freeze dried sea buckthorn berries to create layers and a beautiful trifle in a glass.
  5. Decorate with some more sea buckthorn berries and coconut flakes.

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