Breakfast Recipes

PORRIDGE WITH SEEDS & GOJI BERRIES

Serves 1

Ingredients

50g porridge oats

125ml water (or as required)

1/4 tsp cinnamon

Pinch sea salt

½ tbsp goji berries

1 tbsp seeds (pumpkin/sunflower/sesame)/milled seeds

1 tsp honey/maple syrup

Optional: add coconut/almond/soya milk to serve

Method

1. Place oats in a saucepan and pour the water on top. Let sit for half an hour(optional).

2. Add cinnamon, salt, goji berries and seeds.

3. Serve hot topped with honey/maple syrup.

Alternatively: use rice/soya/coconut milk in place of water when cooking.

SAVOURY SPINACH PANCAKES

Serves 1-2

Ingredients

1 cup flour - 2/3 spelt, 1/3 oatmeal flour (125 g)

2 tbsp maple syrup

1 tbsp baking powder

½ tsp sea salt

1 cup almond milk or milk of choice (240 mL)

1 tbsp apple cider vinegar

1 tsp milled chia seeds(optional)

1 tsp soaked flaxseed (optional)

2 handfuls of spinach, chopped

Method

In a medium bowl, mix the flour, baking powder & salt to combine.

In a medium bowl mix the almond milk, apple cider vinegar & maple syrup to combine.

Pour the liquid mixture into the dry mixture & whisk until smooth.

Let batter rest for 5 minutes.

Wash, dry & chop spinach. Stir into batter.

Pour some of the batter onto a non-stick pan or griddle over medium heat.

When the top begins to bubble, flip the pancake and cook until golden.

Delicious on their own or top with mashed avocado, poached egg & sautéed spinach & red chilli peppers in ghee/butter & black pepper or choose your own savoury topping. Enjoy!

BREAKFAST QUINOA WITH BERRIES AND CHOCOLATE CHIPS

Makes 2 servings

2 cups milk, warmed

1 tsp. cinnamon

1 tsp. vanilla

2 cups cooked quinoa*

1 cup blueberries

1/4 cup strawberries, chopped

1/4 cup sliced almonds

1/4 cup dark chocolate chips or cacao nibs

1 tbsp. agave

In a large bowl, whisk together milk, cinnamon and vanilla.
Scoop the hot quinoa evenly into two serving bowls. Drizzle milk mixture evenly over top of quinoa.
Top with blueberries, strawberries, almonds, chocolate chips and a drizzle of agave.

* To cook quinoa: Place in a fine mesh sieve, rinse, drain and cover with water. Bring to the boil, stir regularly and add more water, a little at a time, if necessary. Cooks in 15-20 minutes. Water should evaporate so it will not need to be drained.

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EGG & BUTTER BEANS

Olive oil

½ can butter beans, rinse and mash/bash up a little

1 garlic clove, chopped

salt

1 tbsp paprika

½ tsp hot paprika

1 tsp hot sriracha sauce (or to taste)

1 egg

Handful spinach

Avocado wrap or bread of choice

Method:

Rinse butter beans, then roughly mash/bash in a bowl.
Add some olive oil to a heated pan or wok. Reduce the heat to medium. Toss butter beans and garlic onto the pan, sprinkle with salt and paprika, and toss.
Drizzle with hot sriracha sauce and toss again.
Make space on the pan, add a little oil and crack the egg on to the pan. Or use another pan if you wish.
Flip the egg when half cooked. Make space again on the pan to add a handful of spinach and toss about for a couple of minutes.
Place a wrap on a plate and top with beans, spinach and egg. Fold over and enjoy!

HOMEMADE GRANOLA

Making your own granola is great as it allows you to control the ingredients and sweetness, and it's quick and easy to do.Choose your own nuts, seeds, dried fruit, sweetener and flavouring.

Makes 6 cups

Dry Ingredients

4 cups oats

1 cup *coconut flakes (or more nuts or oats)

1 cup raw nuts/seeds (eg. sliced almonds, chopped pecans, sunflower seeds, pumpkin seeds)

½ cup dried fruit (eg. chopped apricots, apple, pineapple, raisins)

1 tbsp your favourite spice or blend of spices (eg. *cinnamon, ginger, cardamom)

1 pinch salt

Wet Ingredients

¼ cup sweetener (eg. *coconut sugar, maple syrup, agave, brown rice syrup)

¼ cup fat (eg. melted butter, canola oil or coconut oil)

1½ tsp flavouring (eg. vanilla, almond essence, orange blossom)

Instructions

Preheat oven to 300F/150C.
Combine dry ingredients.
Combine wet ingredients.
Combine wet and dry ingredients.
Spread on baking tray and bake until golden, approximately 30 minutes.
Stir once to break up chunks if you want it loose. If you want it in chunks (great for snacking), do not stir.

Notes: * Add desiccated coconut, coconut sugar, cinnamon or cacao powder if using, when granola is almost ready as I find these brown quickly and can burn.

The chunkiness of the granola is determined by the absorption level of the oats. If you like sticky, increase the wet ingredients – but remember this adds calories!

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