Baobab and Blueberry Porridge


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There are some mornings when simple is best. There’s nothing like a perfect bowl of porridge. And it can be so nourishing too if you add the right things to it. The addition of baobab to this breakfast classic ensures that you get a good dose of vitamin C to set you up for the day along with an array of other vitamins and minerals. The citrusy flavour makes it a great addition at breakfast time, along with the almond milk and cinnamon that give the porridge a natural sweetness. A sprinkling of coconut sugar offsets the tang of the blueberries perfectly and these toppings add a great texture to the smooth, creamy oats.

What’s even better is that this porridge only takes a few minutes to make and will keep you full until lunch time, making it a great breakfast when you are in a rush with a busy morning ahead! Enjoy!

Baobab and Blueberry Porridge
 
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Recipe type: Vegan, gluten free, dairy free
Serves: 1
Ingredients
  • 1 cup porridge oats
  • 1 cup almond milk (or other milk of choice)
  • 2 tsp baobab powder
  • ½ tsp ground cinnamon
  • 1 tbsp coconut sugar (or honey, brown rice syrup or maple syrup)
  • A generous handful of blueberries
Instructions
  1. Put the oats, almond milk, cinnamon and baobab into a small pan on a low heat and heat for about 5 minutes, stirring constantly
  2. When almost done, turn off the heat and stir for about 30 seconds more to make the porridge really creamy
  3. Transfer to a bowl and top with the coconut sugar and blueberries

 

Blueberry and Banana Buckwheat Pancakes

 

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These are my favourite go-to pancakes for brunch at the weekends. They are full of nutrition and feel like the ultimate weekend treat. The pancakes are thick and fluffy and the mashed banana adds a sweetness to the mixture. I love how the blueberries burst when these pancakes are cooking, adding such a beautiful colour and texture when you cut through the stack. Buckwheat flour is such a great, gluten free flour alternative that is full of protein and binds really well with the eggs to create the perfect pancake. I have just given the recipe for the base pancakes here as I tend to change my topping choice every week! But perhaps I will work on a pancake topping post for you all soon! These are great topped simply with maple syrup, and equally as delicious if you want to get more creative and invent a variety of sauces. The recipe for these serves 1-2 people depending on how hungry you are. You could always compensate with extra toppings or simply increase the quantities for more people!

Blueberry and Banana Buckwheat Pancakes
 
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Recipe type: gluten free, dairy free, sugar free
Serves: 1-2
Ingredients
  • 2 medium eggs
  • 1 medium sized ripe banana
  • ½ cup buckwheat flour
  • ½ cup almond milk (or milk of choice)
  • ½ cup blueberries (can use frozen)
  • 1 tsp gluten free baking powder
  • A pinch of salt
  • 2 tbsp coconut oil
  • 1 tbsp superfood powder of choice (optional, I used Finnberry Lingonberry powder!)
  • Toppings of choice
Instructions
  1. In a bowl, mash the banana with a fork until fairly smooth
  2. Add the eggs and beat into the banana
  3. Beat in the buckwheat flour, baking powder, superfood and salt and combine well
  4. Add the almond milk gradually and beat until smooth
  5. Alternatively, blend all of these ingredients in a food processor until smooth
  6. Heat the coconut oil in a pan on a medium heat
  7. Add the blueberries to the pancake mix and ensure they are evenly distributed
  8. Place tablespoons of the mix into the pan to form the pancakes, cooking for approximately one minute until flipping over
  9. Press down gently so that the blueberry juices run
  10. Cook for 1-2 minutes on the other side until the pancakes are firm but soft
  11. Alternatively, use a ring to make the pancakes all an even shape
  12. Serve in a stack with your toppings of choice

 

 

Lebanese ‘Baked’ Eggs

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Although this is under the Breakfast section of my website, it is actually the ultimate anytime meal! The perfect comfort food in the evening, or an indulgent brunch at the weekend! These eggs are ‘baked’ in a saucepan, but I guess you could say they are technically poached in the tomato sauce. This dish could also be baked in the oven but I like to keep the heat at the bottom of the dish so that my yokes stay nice and runny! The mushrooms add such a soft texture to this meal and the greens add extra colour and a boost of nutrients.

I have recently become addicted to ‘Mr. Organic’ tomato sauce. It is quick and easy when I don’t feel like cooking and only contains a few ingredients and no preservatives. It is the perfect product to keep in the cupboard at all times for when you need a 5 minute meal! This sauce is also what I used for these eggs. You could use any kind of tomato-basil sauce, or better still you could make your own!

Lebanese 'Baked' Eggs
 
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Recipe type: Vegetarian, gluten free, dairy free, grain free
Serves: 1
Ingredients
  • 2 large organic eggs
  • ½ cup tomato sauce (either homemade or from a jar, ideally sugar free. I use Mr. Organic)
  • 5 chestnut mushrooms
  • A handful of spinach
  • ½ tbsp coconut oil
  • 1 tsp za'atar spice
  • A pinch of hot chilli powder (optional)
  • 1 tbsp chopped parsley to garnish
  • Your choice of toast
Instructions
  1. Place the coconut oil in a small saucepan on a low heat (using a small pan makes the sauce 'deeper' for poaching the eggs)
  2. Chop the mushrooms and cook in the coconut oil until soft and the juices are running
  3. Add the tomato sauce, spices and spinach and simmer on a low heat until the spinach has wilted
  4. Stir well and make a well in the sauce on one side of the pan
  5. Crack in the egg and then repeat on the other side of the pan
  6. Turn the heat up slightly to a medium heat and simmer for 10-15 minutes until the egg white is completely cooked but the yoke still runny
  7. Using a deep soup spoon, carefully remove the eggs and sauce from the pan and into a small ceramic dish
  8. Sprinkle the chopped parsley over the top
  9. Serve alongside your toast of choice for dipping into the egg yokes!
  10. Double the recipe to serve two

 

Coconut Porridge with Spiced, Stewed Plums

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Recently all my body wants is warm, comforting food. Especially when I’m working during the day. But this is fine, as long as I can find a healthy balance of food that is warming and filling, but also nutritious. I have been making this porridge for a while, particularly at the weekends when I have a bit more time, and it is also an impressive brunch that you can share with the family or guests. It is easy to make and doesn’t require too much attention, and you could even stew a batch of plums and keep them in the fridge so that they are ready to go the next time you need them in a hurry! And I don’t really like rules, why not try a different fruit or a combination of what you have available?

I didn’t used to like porridge too much, that was until I discovered the variety of different things you could do with it! There are so many things you can add into the mix, or add on top to make it interesting and really nutritious. It is difficult to get bored when you can make it a completely different flavour each day! Although due to my limited resources at work, my staple breakfast recently has been almond milk porridge with chia seeds and raw honey, topped with bananas or raspberries! If you are organised you can still take your favourite food with you on the go. This Christmas recipe is complete guilt-free weekend indulgence for me, and perhaps my perfect Christmas morning recipe, especially if we are not eating until later on in the afternoon…

 

Coconut Porridge with Spiced, Stewed Plums
 
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Recipe type: vegan, gluten free, dairy free, sugar free
Serves: 2
Ingredients
  • 1 cup porridge oats
  • 2 inch piece of a coconut cream bar
  • 1 tbsp maca or lucuma powder (optional)
  • 2.5 cups water
  • 3 tbsp raw honey/maple syrup/brown rice syrup
  • 3 plums, chopped and stones removed
  • 1 tsp ground mixed spice
  • 1 tsp cinnamon
  • Nutmeg for topping
  • A handful of almonds, chopped
Instructions
  1. Place the plums and half a cup of water in a small pan on a low heat
  2. Cover with a lid and simmer for approximately 10 minutes until soft, stirring often
  3. Once soft, remove the lid and add 2 tbsp of the sweetener and the spices
  4. Using the back of the spoon, mash the plums slightly and stir in the spices
  5. Set aside and drain any excess liquid
  6. Now place the oats, coconut and 2 cups of water in a medium pan and heat on the lowest heat, stirring constantly
  7. Once the coconut has melted and the oats begin to absorb the liquid, add 1 tbsp of the sweetener and the superfood powder
  8. Stir again and remove from the heat once the liquid is absorbed and the consistency is to your personal tastes
  9. Serve the coconut porridge in bowls and top with the plum mixture
  10. Sprinkle the chopped almonds and a dusting of nutmeg on top and serve immediately

 

Vanilla Chai Chia Pot

chaipot1   chaipot2 There is nothing more Christmassy than the smell of sweet spices in the atmosphere. Sipping a chai latte whilst wrapped in a blanket or drinking mulled wine with friends at a Christmas market, there is something so comforting about these blends. As I posted my ultimate chai latte recipe a while back, I decided to try something a bit different for my Advent Calendar. Breakfast is quite difficult in the Winter, especially when you have to leave the house early and it is dark more often than not. All I want to eat is something comforting and warming, and this is the just the thing. It is very difficult to get a healthy, hot breakfast when you’re on the go, so this chilled pudding is the perfect solution. My chia pot takes less than 5 minutes to make the night before, and by the morning it is ready to go! Although it is taken from the fridge, the blend of cinnamon, ginger and cloves will warm you up in no time and the protein-packed chia seeds keep you full all morning. The sweet almond milk and vanilla make this pot a real, indulgent treat, just like eating dessert for breakfast! Or why not make some smaller pots and serve as a special, festive dessert? The combination of flavours are bound to impress!

Vanilla Chai Chia Pot
 
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Recipe type: vegan, gluten free, dairy free, sugar free, grain free
Serves: 1
Ingredients
  • 1 cup almond milk
  • 2.5 tbsp chia seeds
  • 1 tsp maple syrup/brown rice syrup
  • 1 tsp maca or lucuma powder
  • ½ tsp vanilla powder or vanilla bean paste
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • A pinch of ground cloves
  • A Pinch of salt
  • Star Anise, Cinnamon sticks and ground nutmeg to decorate (optional)
Instructions
  1. Place all of the ingredients into a small jar and mix well
  2. Leave overnight and then stir again before serving

 

1 Minute Bircher Muesli

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If you work a full time job like I do, this is the perfect breakfast for you! The past few weeks I’ve been so busy that I’ve been getting a bit inventive with making healthy ‘fast foods’ for on the go. This is my new quick-fix breakfast that I can throw together into a tupperware in the morning with whatever ingredients I have to hand and dash out the door! The key to this recipe is always having your yoghurt of choice in the fridge, and some rolled oats in the cupboard. The rest you can make up as you go along with whatever you have available and customise to your tastebuds. I hope you find this recipe as useful as I do!

1 Minute Bircher Muesli
 
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Ingredients
  • 3 tbsp yoghurt of choice
  • 2 tbsp oats
  • 1 tsp superfood powder of choice (I like maca for a morning energy boost)
  • 1 tsp chia seeds
  • 1 tsp raw honey or maple syrup (optional)
  • Fresh fruit and seeds to top
Instructions
  1. Place the oats, superfood, chia seeds, honey (if using) and yoghurt in a tupperware and stir until combined
  2. Top with fresh fruit and seeds of choice and dash to work because you can't wait to eat your breakfast!!

 

Simple Sunday Granola

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I have named this my ‘Simple Sunday’ granola as it is such a quick and easy recipe that I always make on a Sunday afternoon in preparation for the week. It makes just enough for five portions (if I stop myself from eating the mix off the spoon!!) and I usually eat it with some almond milk and fruit or some yoghurt, banana and raw honey. The ‘one bowl’ recipe is such a good way to ensure you have a healthy breakfast for every day, which you can just quickly package up into a pot or jar and take on your travels! The thing with this granola is that I don’t get bored of it, unlike lunchtime salads which I have to change quite often! I love it so much that I often have it at the weekend too!

Of course, there is plenty of scope for adding variety into this too. Although I have given a basic recipe and measurements, I really encourage you to experiment and would love to hear of the variations you come up with! I would recommend keeping the same proportion of oats, as they are such a healthy way to stay full until lunch, and then using up whatever complimenting ingredients you have in the cupboard! What do you eat your granola with?

 

Simple Sunday Granola
 
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Recipe type: vegan, gluten free, dairy free
Serves: 5 portions
Ingredients
  • 2 cups porridge oats
  • 50g mixed nuts, roughly chopped
  • 50g mixed seeds
  • 7-10 medjool dates, chopped
  • 2 tbsp coconut oil
  • 1 tbsp honey or maple syrup
  • 0.5 tsp cinnamon
  • A pinch of himalayan pink salt
Instructions
  1. Preheat your oven to 120 degrees celsius
  2. Gently melt the coconut oil in a glass bowl
  3. Add the honey (or maple) and cinnamon and mix together
  4. Add the dry ingredients and mix until the coconut oil and honey mix is evenly distributed
  5. Spread out onto baking paper in a rectangular cake tin
  6. Bake in the oven for 25-30 minutes until lightly toasted (take out if it begins to look brown)
  7. Leave to cool so that it forms 'clusters'
  8. Once cool, store in an air tight jar

 

Blueberry and Coconut Pancakes

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I absolutely love my breakfasts at the weekend. Especially when I can rise late and the sun is shining through my window and I can take the time to really enjoy my first meal of the day, rather than eating my homemade granola from a tupperware whilst catching up on my emails!! Pancakes are such a treat on a saturday morning; quick to make, full of nourishing ingredients and you can add whatever you have in the fridge or cupboards at the time!

This is one of my favourite pancake recipes. The blueberries and coconut compliment each other so well and I love the way in which the blueberry juice spreads as the pancakes cook. They are packed with protein and therefore make a great brunch that will see you through until dinner time with just a light snack in between!

Blueberry and Coconut Pancakes
 
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Recipe type: Paleo, gluten free, refined sugar free
Serves: 1
Ingredients
  • ½ cup coconut flour (or desicated coconut for more texture)
  • ½ cup ground almonds
  • ½ cup blueberries
  • 2 medium-large eggs
  • pinch of cinnamon
  • ½ tsp baking powder
  • 1tbsp coconut oil
  • Pure maple syrup or topping of choice
Instructions
  1. Beat the eggs with a fork and then beat in the other ingredients except the blueberries
  2. If the mixture seems really thick, add a dash of almond milk
  3. Fold in the blueberries
  4. Heat the coconut oil in a pan on a medium heat
  5. Using a ladle, place the mixture into the pan in spoonfuls
  6. Once the pancakes begin to cook through, lightly squash the blueberries so that the juices run and push towards the centre of the pancakes
  7. Turn after around 2-3 minutes and cook until lightly browned on both sides
  8. Serve with your toppings of choice