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Kitchen Keepers

The Breakfast Club

29 February 2016

like any zealous convert, I now feel the urge to bring everyone else into the fold...sharing a few recent recipes that have helped bring some grace back into my grazing

After receiving a couple of recipe books for a recent birthday I’d rather forget, my 2016 culinary repertoire has had a growth spurt over the past few weeks. Breakfast has particularly seen notable improvement.  Rather than the daily diet of porridge and toast,  I’ve adopted a more gluten-free approach as advocated by the likes of Amelia Freer (Eat. Nourish. Glow) and the Hemsley + Hemsely sisters (The Art of Eating Well and their latest book Good + Simple).

With a little more planning, and a few additions to the stock cupboard, I’ve become a convert to their healthy living mindset; eating a more balanced diet of simple unprocessed food – especially in the morning before the day’s demands unfold. So like any zealous convert, I now feel the urge to bring everyone else into the fold…sharing a few recent recipes that have helped bring some grace back into my grazing

There are too many people counting calories and not enough counting chemicals – Amelia Freer

Go-To Green Smoothie

¼ cucumber

¼ banana

A small handful of spinach

A small handful of kale

½ avocado peeled

Half a dozen fresh mint leaves

Juice of ½ a lemon

2tsp chia seeds

1tsp of coconut butter

250ml of almond milk or coconut water

To make one large smoothie bowl:

Wash the fruits/ vegetables/ herbs then chop to fit into your blender

Add the rest of the ingredients and blend until smooth

Top with a few flaked almonds and eat immediately or pour into a glass jar/ stainless steel flask and keep in the fridge

– play around with variations of fruits, vegetables and herbs whilst using the following ratio as a guide:

1 Protein

+ 1 portion of fruit

+ Some green vegetables

+ a liquid

Blueberry Pancakes with Mango Cashew Cream

150-200g blueberries

2tbsp coconut oil

2-4 tbsp warm water

2 eggs

1-1 ½ tbsp maple syrup

½ tsp vanilla extract

2tbsp coconut flour

¼ tsp bicarbonate soda

Mango Cashew Cream (recipe here)

sea salt

To make six American style pancakes:

Wash the blueberries and allow to dry

Line a baking tray with parchment

Melt the coconut oil over a low heat in a frying pan and set aside to cool

Beat the water, eggs, maple syrup, vanilla and pinch of sea salt together in a mixing bowl until light and fluffy

Sift in the coconut flour and bicarbonate of soda and blend with the melted coconut oil to make a batter (leaving the frying pan unwashed) – allow to sit for a few minutes to thicken up

Redistribute any leftover coconut oil into the centre of the pan and place a 10cm egg ring in the centre

Place the pan over a medium heat and add 2 tablespoons of the batter into the egg ring

Push 10 blueberries into the centre of the pancake

After a few minutes the bottom will have set

Slide each pancake onto the prepared baking tray using a spatula and remove the egg ring

Repeat the process for the next pancake, bearing in mind the batter should make around six

Once all the pancakes are cooked

Place the baking tray under the grill for a few minutes to finish them off

Serve with a dollop of mango cashew cream and a few extra blueberries

We become what we want to be by consistently being what we want to become each day – Richard G Scott

Cinnamon Buckwheat Porridge

50g buckwheat groats (soaked overnight)

3 pitted dates

1 pinch of sea salt

2tsp coconut butter

1-2tsp ground cinnamon

Topping suggestions:

A small handful of chopped nuts – walnuts work particularly well

½ kiwi – or preferred chopped fruit (banana, apricots, strawberries, raspberries and blueberries)

cacoa powder / cacoa nibs

bee pollen

To make a single serving:

Drain and rinse the groats before placing into a blender. Add 300ml water plus the pitted dates, coconut butter and cinnamon. Blend until smooth

Pour into a small saucepan, and add the sea salt

Bring to the boil, stirring continuously to avoid lumps and prevent the mixture sticking to the bottom of the pan

Simmer for 5-6 minutes, stirring throughout, adding more water if needed

Ladle into a bowl and add your preferred topping

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