My staple breakfast is peanut butter and banana on toast, I would happily eat this for every meal. This morning I had a bit more time and thought about how to improvise with the same magic three ingredients. I also felt like treating myself so this is a slightly more decadent way to eat peanut butter and banana on toast with added treat value that doesn’t take much longer than the simple original version.
P&B Toasty Crumb
- 1 banana
- 2 slices of bread (I used small slices of wholemeal bread, but could easily have eaten this with large slices)
- Peanut butter (or any nut butter)
- 1 teaspoon brown sugar
- 1 teaspoon coconut oil
- A few hazelnuts (I used 10) – or other nuts.
- Coconut yoghurt
Toast both slices of bread. Whilst they are toasting, slice the banana and fry for a couple of minutes in the coconut oil. Then add the sugar and toss it through the bananas and cook for another couple of minutes to caramelize nicely.
When the bread has toasted – put one slice in a blender with the hazelnuts to make the crumbs. Spread the peanut butter on the other slice. Pour the bananas onto the peanut butter toast and sprinkle the crumbs on top. Add some yoghurt and enjoy! Simple.
We know that getting a good hit of protein at breakfast is a great way to start the day. This mix of powders and seeds is one way to get a mega 20g of protein into breakfast (and the mix is around 240 calories if you’re counting).
Using peanut butter powder adds the well loved peanut butter flavour without the hit of calories that 2 tablespoons of the real thing would give. Whilst it’s hard to imagine anything beating the real thing, I am a complete convert to the powder after picking up a jar on offer in Aldi recently. Although, I will never ever be without a few jars of the real thing in my cupboards too.
You can use this as a base to add to smoothies, yoghurt or overnight oats. If you mix this into 150ml of soya yoghurt you get another 6g of protein. Add some berries and you’re all set for a fairly low calorie, protein packed brekkie.
Seedy Protein Base
- 1 tablespoon (15ml) Hemp protein powder
- 2 tablespoons peanut butter powder
- 1 tablespoon chia seeds
- 1 tablespoon sesame seeds
Mix it all together and add to whatever you fancy.
The rhubarb season this year has been fabulous and I’m still picking lots to play with. These are two really simple ways to eat more rhubarb for breakfast.
Rhubarb & Peanut butter chia pudding
A simple blending of peanut butter with stewed rhubarb and some oats and chia seeds and you have a delish quick rhubarb brekkie.
- 3 tablespoons stewed rhubarb
- 1 tablespoon peanut butter
- 1 tablespoon chia seeds
- 1 -2 tablespoons oats
- 50-100ml of almond or coconut milk – depending how thick you like your puddings.
Blend the rhubarb with the peanut butter and then stir through the oats, chia seeds and milk. Put in the fridge and try and wait until morning to eat it. Lovely with some added coconut yoghurt on top.
Rhubarb & Peanut butter on toast
Simples! Spread toast with peanut butter and add some stewed rhubarb on top. Nice with a sprinkling of granola to add some crunch. A very healthy jam option.
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.
I bought some tortilla wraps in an effort to wean myself off the big chunks of sourdough that I’ve been demolishing. Of course I’ve swapped one addiction for another and now I can’t stop eating the wraps, but on the positive side I have found a lovely way to eat them for brekkie.
A quick fry and shake of spice and they give out a lovely aroma and are delicious with some warmed fruit and yoghurt, nacho style.
Fruity Brekkie Nachos (serves one)
- 1 tortilla wrap
- 2 teaspoons coconut oil
- Generous sprinkle of cinnamon
- Blueberries and mango (cut into cubes)
- Desiccated coconut and pistachios to sprinkle on top
Cut the tortilla wrap into 8 triangles. Melt a teaspoon of coconut oil in a frying pan and add the triangles, then sprinkle them generously with some cinnamon. Cook until the tortilla slices start to show some bubbles (around 3 mins) – then turn over and cook for another couple of minutes. Arrange on a plate.
Add the other teaspoon of coconut oil to the pan and throw in the fruit – stir fry for 2-4 minutes until the blueberries are getting soft. Then add the fruit to the plate, add some yoghurt and sprinkle with some coconut and pistachios.
I love a breakfast biscuit – something chunky oaty and filling. These are easy to whip up and are perfect for a grab as you go brekkie with coffee. There is a good amount of fruit and goodness in these biccies with a carrot thrown in for extra goodness, so you can have a guilt free biscuit. These are also vegan, sugar free and dairy free.
The mixture gets quite sticky when you are rolling the biscuits – so be warned you will get sticky hands!
Oaty carrot & date brekkie biccies
- 120g oats
- 100g pitted dates
- 50g plain flour
- 1 teaspoon baking powder
- 2 teaspoons mixed spice
- 1 large carrot – grated
- 1 apple – grated
- 1 ripe banana – mashed
- The zest and juice of one large orange
- Line a couple of baking trays with baking paper.
- Put the oats and dates into a food processor and process for a couple of minutes. You want the dates to be well chopped. Add the flour, baking powder and spice and pulse very briefly to mix it all together.
- Add this mix to the carrot, apple, banana and orange zest and juice.
- Give it a good mix and then get your hand in to bring it together into a very sticky dough.
- Take clumps of the dough to shape into a ball and put onto the baking sheets – press them down slightly to make a thick biscuit shape. This should make around 8-10 biccies.
- Cook for 25 minutes, oven 350f/ 180c/ Gas 4. The biccies should look nicely browned on top and be slightly brown on the bottoms. Leave to cool.
I came up with this recipe after tasting some delicious carrot halva at a local Indian restaurant. I played around with carrots and then I thought of trying it out with beetroot (I had another glut and was trying to find things to do with the tons of beetroot I had available!)
I love this for breakfast with oat cakes and pear – it really does go well with pears. I will admit my favourite way of eating it is on a digestive biscuit spread with a little butter. It also goes well with yoghurt.
You can omit the sugar as this dish is sweet without the need for added sugar, but I like the extra sugary sweetness this brings. The pistachios add a little more texture. I also sometimes add sultanas too.
This recipe makes enough for around 4-6 portions.
Beetroot Brekkie Halva
- 300g finely grated raw beetroot
- 300ml coconut milk (from a can)
- 15ml (1 tablespoon) coconut oil
- 1 teaspoon of ground cardamom (around 10 pods crushed)
- 1 tablespoon of brown sugar – I use coconut palm sugar.
- Melt the coconut oil in a large saucepan, then add the beetroot and mix well to coat it in the oil for around 1-2 minutes.
- Add the coconut milk, bring to the boil and then simmer for 20 minutes
- After 20 minutes add the sugar and cardamom.
- Continue to simmer for another 20-30 minutes – you want all the liquid to be absorbed. Keep an eye on it and once the liquid is very much reduced keep stirring it to ensure it doesn’t stick.
Leave to cool. It will keep in the fridge for a few days.
Mix through some crushed pistachios or sultanas (or both). Also good with some coconut flakes.