With a bumper crop of rhubarb still growing on the allotment and some time to bake – this mornings rather decadent breakfast was scones. Scones definitely work for breakfast, especially if they include fruit, however I didn’t think I could face the full cream tea so early in the day. Instead I had my scones with coconut yoghurt and some stewed rhubarb. I used Coyo Yoghurt which is thick and perfect as a healthy clotted cream substitute. Happy bank holiday!
Rhubarb & Ginger Scones (makes about 6-8 scones)
- 270g self raising flour
- pinch salt
- 50g caster sugar
- 50g unsalted butter – cold from the fridge and cut into small cubes
- 1 egg
- 1 tablespoon natural yoghurt
- 80ml milk
- A thumb size (or a bit larger) piece of fresh ginger (peeled)
- 100g raw rhubarb (diced)
- Extra flour for rolling out
- Sift the flour, salt and sugar into a bowl. Add the diced butter and rub in using your fingers until the mixture looks like fine breadcrumbs.
- Stir in the diced rhubarb.
- Blend the ginger, milk and yoghurt together in a blender. Then beat in the egg. Add this wet mixture to the dry using a flat palate knife and bring to a dough. The dough should be wet but not really sticky. If it is, then add a tiny bit more flour to take the stickiness off.
- Turn the dough onto a floured surface and knead for a few seconds, then pat out the dough (or gently roller). Cut out rounds of the dough (about 3-4cm thick).
- Put on a baking tray (with some baking paper to stop any scones sticking). Sprinkle some flour over the top of the scones.
- Bake for 15 minutes at 220c/425f/Gas 7. The scones should look light brown on top and on the bottom, and sound hollow when you tap them on the bottom. Cool on a rack.
Still on the chocolate theme and this time it’s a dark chocolate granola which is decadent but oh so full of antioxidants with all that lovely cacao and not too sweet, in fact it’s more on the bitter side in a really good way. This is an oat free granola using just buckwheat and quinoa flakes. It’s the first time I’ve used buckwheat in granola and it gives a welcome nutty crunch and texture.
You need to store this in the fridge because of the chocolate content. I’ve been sprinkling it on yoghurt and fruit for brekkie.
Triple Choc Buck Granola
- 100g buckwheat
- 50g quinoa flakes
- 50g raw cacao
- 50g cacao nibs
- 1 teaspoon cardamom
- 50g hazelnuts (whole)
- 50g pecans (broken up)
- 50g coconut oil
- 1 tablespoon maple syrup
- 100g dried cranberries
- 25g finely grated dark chocolate
Mix the buckwheat, quinoa flakes, raw cacao, the nibs, cardamom and nuts in a bowl.
Melt the coconut oil in a pan and add the maple syrup. Pour this over the buckwheat mixture to coat it well. Spread this mixture onto a baking tray and bake for 30 minutes – stirring it up every 10 minutes. 170c/320f/Gas 4.
Take it out of the oven and mix through the cranberries and grated dark chocolate. Leave it to cool and then put it in a container in the fridge. Worth waiting for at least 30 minutes for it to really chill down in the fridge before you tuck in as it allows the chocolate to really harden up and clump it all up a bit.
If you haven’t yet been convinced to try an avocado chocolate recipe – I can assure you it’s good, really good. That lovely ripe avocado you have will blend up wonderfully with some cocoa powder and frozen banana (and a few other bits) and taste absolutely fabulous without any hint that you’re eating avocado and not a pure chocolate pud.
A great excuse to have chocolate pudding for breakfast.
Avo choc bowl
- 1/2 ripe avocado
- 1 frozen banana
- 1 tablespoon maple syrup
- 1 tablespoon yoghurt (or milk of choice – if using milk add a bit at a time to ensure it doesn’t go too runny)
- Pinch cardamom
- 1/2-1 tablespoon raw cacao powder (or good quality cocoa powder) – I love chocolate but find that 1/2 a tablespoon is enough for me, you may like a bit more.
Blend everything together in a blender – you may have to wipe down the sides as there isn’t a lot of liquid to blend it quickly and you don’t want it too runny – think mousse consistency.
Sprinkle some grated chocolate to serve – any excuse to add more chocolate.
Yesterday I picked my first stick of rhubarb from the allotment. I have 3 plants and they are all growing really well again this year, so lots of rhubarb ahead for me and lots of experimenting to be done. This porridge is really simple and made in one pot – no extra stewing or cooking of rhubarb. You can vary the sugar based on your preference or leave it out completely for a slightly sharper taste. Personally I love porridge with a bit (sometimes a lot) of demerara.
Rhubarb, ginger & cardamom Porridge (serves one)
- 50g Oats
- 250ml coconut milk (or other milk)
- 2 teaspoons demerara sugar
- 1 stick of rhubarb – diced or cut into small slices.
- 2 cubes of crystallised ginger – diced finely
- 1/4 teaspoon ground cardamom
- Handful of blueberries
- Extra demerara sugar to sprinkle on top
Put all the ingredients (apart from the blueberries) into a saucepan and bring to the boil. Simmer for 5 or so minutes until the rhubarb has gone soft and starting to mush into the mixture. Turn off the heat and stir through the blueberries – this ensures they keep their shape and just soften a tiny bit.
Serve with an extra sprinkle of demerara sugar for that added crunch.
For anyone wanting to get more seeds into their diet, this dish is packed with seeds, with a few nuts thrown in. The moisture of the grated pear is soaked up by the chia, linseeds and oats creating a ramekin circle asking for decoration. Really quick to put together and yet looks fab on a plate. Use any sort of nuts and seeds to decorate your plate, I threw in some coconut flakes and cranberries as well. Nice on it’s own as well as topped off with yoghurt. Surprising filling too, my tummy wasn’t rumbling until after 1pm today.
Ramekin Pear Seed Sensation (serves one)
- 1 pear grated (with skin on)
- 1 tablespoon chia seeds
- 1 tablespoon linseeds (or flax)
- 1 tablespoon maple syrup
- 2 tablespoons oats
Mix all of the above together and push into a ramekin dish. Leave for 30 minutes (or overnight). The seeds and oats will soak up the moisture and it will come out of the ramekin onto a plate keeping it’s shape.
- A mix of sunflower and pumpkin seeds, nuts (I used flaked almonds, pecans, walnuts) and some cranberries and coconut flakes. Or any combination that you fancy.
- Lovely with a topping of yoghurt and a bit more maple syrup