Desserts on desserts on desserts can be a little overwhelming sometimes. This time around, we decided to slip in a healthy recipe idea: Summer Breakfast Rolls! We know it’s not summer, but they’re just as good all year round. Plus, the colours make it feel like summer despite the weather. They make a good snack, breakfast, lunch, dinner, brunch, party item (you get the idea). Oh and did we mention they’re vegan?! (Seriously, who are we….?) Check out the recipe here:




½ c quinoa

½ c coconut milk

1 c water

pinch of salt

14-16  small rice paper wraps (approx. 6” diameter)


Thinly sliced fruit, hemp hearts, chia seeds, mint, chopped seeds, etc.

Dipping sauce:

¼ c coconut milk

1 Tbsp honey (sub Agave to keep it vegan!)

¼ tsp vanilla extract



Quinoa : In a small sauce pan, add quinoa, coconut milk, water and salt. Bring to a boil and then reduce heat to low-medium and continue to simmer 12-14 minutes until quinoa is cooked and liquid is evaporated. Refrigerate to cool.

Dipping Sauce : Mix all dipping sauce ingredients together in a small bowl. Set aside.




Fill a shallow pan or frying pan with warm water. Working with one sheet at a time submerge the rice paper in the water for approximately 30 seconds, until pliable.

Remove the paper and lay flat. Layer the fruit slices in a line in the centre of the wrap, followed by any nuts or seeds and then topping it with 1-2 Tbsp of quinoa.

Folding the bottom edge over the filling first, followed by the sides, roll the sheet tightly around the filling. Repeat for rest of wraps and serve alongside sauce. Enjoy!

That sauce though….

So delicious.

So healthy.

So photogenic.


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