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Kitchen Keepers

The Breakfast Club | Part II

03 May 2017

“The groundwork of all happiness is health” – Leigh Hunt

It certainly wasn’t intentional but somehow food has come to play a central role in The Keep’s content creation. Whether that’s good or bad, I’m not entirely sure. For one thing, it’s inspired me to break old habits and explore new ingredients, whilst serving as a creative escape from the daily demands of modern living. The downside being 5am starts to toast granola only to then set off the smoke alarm; the occasional post-midnight baking sessions; and the realisation that this isn’t a hugely sustainable approach to our social media strategy.

However, in a renewed effort to keep some sort of recipe log (following on from part one of this Breakfast Club) here are four recent creations that weren’t particularly labour intensive, or if they were can at least be kept in the fridge for up to a week.

H+H’s Quinoa coconut kettle porridge

Protein-rich and gluten-free, this porridge contains some great nourishing ingredients, such as coconut and goji berries.

120 g quinoa flakes

8 tbsp coconut oil

85 g ground almonds

50 g goji berries

30 g desiccated coconut

6 tbsp lucuma or 2 tbsp cinnamon

3 heaped tbsp chia seeds

3 heaped tbsp flaxseeds (whole or ground)

2-4 tbsp maple syrup (optional)

To make one batch that can be stored in the fridge:

Spread the flakes, no more than ½ cm thick, on to a parchment paper-lined baking tray.

Bake at 180ºC for 10 minutes. This pre-cooking is what makes the porridge instant later.

Remove from the oven and pour into a bowl with the coconut oil – the oil will melt.

Add the rest of the ingredients and mix together well.

Allow to cool then transfer to a glass or Kilner jar and store somewhere cool.

IN THE MORNING

Spoon four to six heaped tablespoons of the mix into a bowl.

Pour over half a cup of boiling water, cover and leave for five minutes. Adding more water for a thinner porridge.

– play around with toppings such as banana, walnuts, yoghurt if desired.

Turmeric spiced zoats

Zoats refers to porridge with added shreds of courgette, surprisingly tasty when you get used to the idea!

100g courgette, grated as finely as possible

100g oats

300-350ml dairy free milk

130g coconut yoghurt

2 tbsp. chia seeds

1 tsp. of cinnamon

1 tsp. of ginger

1 tsp. of turmeric

A pinch of nutmeg

A few grinds of black pepper

Raw honey, to taste

“There is a danger of changing too much in the search for perfection” – Agnetha Fältskog

To make one batch that can be stored in the fridge:

Add all of the ingredients, including the spices, into a large mixing bowl.

Stir well to combine.

Sweeten with honey to taste.

Cover and place in the fridge overnight to thicken.

IN THE MORNING

Spoon four to six heaped tablespoons into a bowl or sealable pot/jam jar if on the go.

– play around with toppings such as berries, walnuts, cocoa nibs if desired.

H+H’s Cinnamon, raisin and quinoa breakfast muffins

Taking longer to prepare but suitable to freeze, these wholefood muffins are delicious for breakfast, sliced in half and served with fresh compote.

300g (11oz) quinoa

2 large or 3 medium bananas (190g/ 6½ oz peeled)

3 eggs, lightly beaten

60g (2½ oz) butter, softened, or coconut oil, plus extra to serve

1 tsp bicarbonate of soda

¾ tsp sea salt

2 tbsp lemon juice or apple cider vinegar

1 tbsp vanilla extract

2½ tbsp ground cinnamon

4 tbsp maple syrup

8 tbsp ground flaxseeds

160g (5½ oz) raisins

TO SERVE:

Fresh compote (rhubarb, apricot) or jam

Sliced cheese and chutney

"The day will be what you make it, so rise like the sun, and burn." — William C. Hannan

Soak the quinoa overnight (or at least 8 hours) in a bowl with double the volume of water. After soaking, drain the quinoa, rinse well and drain again.

Preheat the oven to fan 180C/gas 6.

Line a 12-hole muffin tin with baking parchment cases.

Peel and roughly chop the bananas.

Add to a food processor with the soaked quinoa and all the other ingredients except the raisins, then blend until smooth.

Remove the processor blade and stir in the raisins by hand. Alternatively, mash the bananas and add to a bowl with the other ingredients. Mix by hand before stirring in the raisins. Then divide the batter among the paper cases.

Bake for 30-35 minutes until firm to the touch and slightly crunchy on top. Remove from the oven and leave to cool for a few minutes, transferring to a wire rack when they are just cool enough to handle.

Serve warm or at room temperature, spread with fresh compote or alongside some slices of cheese and chutney. The muffins will keep in a sealed container in the fridge for up to a week.

American style blueberry pancakes

A real crowd pleaser, the density of the coconut flour is perfectly balanced by the juicy blueberries. Ideal for long lazy brunches, washed down with really good coffee.

2 tbsp chia seeds (or 2 eggs)

2 tbsp coconut oil

2-4 tbsp of warm water

2 tbsp of coconut flour

1.5 tbsp of maple syrup

1 pinch of salt

¼ tsp of baking powder

½ tsp or more of vanilla extract

150g blueberries

"We have to cultivate contentment with what we have. We really don't need much" – Tenzin Palmo

Makes six pancakes:

Wash the blueberries and allow them to dry.

Line a baking tray with parchment and leave to oneside.

Soak the chia seeds (if using eggs ignore this step) in a mug with 175ml of water. Leave the water to be absorbed into the chia seeds for at least 20 mins.

Melt the coconut oil on a low heat and allow to cool.

Beat the soaked chia (or eggs if following the non-vegan version), maple syrup, vanilla and salt in a mixing bowl.

Sift in the coconut flour and bicarbonate of soda and blend with the melted coconut oil to make a batter.

Add water a tablespoon at a time to get the right consistency.

Redistribute any leftover coconut oil in the frying pan with a spatula, and on a medium heat add 2 tablespoons of the batter.

Push 5 blueberries into the centre of the pancake and the blueberries will spread slowly as it cooks.

After a couple of minutes check if you can loosen the pancake easily and carefully turn it over – it may need a little longer. Remove from the pan and carefully slide onto the baking tray. Start cooking the next.

Once all the pancakes are cooked, place the baking tray under the grill for a few minutes until golden brown.

Serve warm or at room temperature, with some extra blueberries and raw honey if desired.

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