This was inspired by a peanut butter mousse that I had recently at a vegan restaurant which was made using coconut cream. It was wonderful and decadent but too rich for breakfast. So instead of coconut cream I’ve used silken tofu to lower the calorie damage and up the protein. I’ve also added in fruit and extra nuts to give it more breakfast appeal. This is really delicious and I bet even a non tofu eating person will be fooled into thinking it’s cream based. The taste is distinctively nut butter.
Whilst this makes 2-3 portions – I could easily have eaten it all in one go – could make a great pre and post run treat.
Nutty Tofu Bowl
- 300g packet of silken tofu
- 2 tablespoons peanut butter
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 8-10 dates (5 if medjool)
Whizz all the above together.
You can also whizz in some frozen banana and/or frozen mango to add even more creaminess.
Decorate with more nuts, some sesame seeds and fruit.
I rarely get around to using Barley, it just seems to take so long to cook compared with other grains. In an effort to eat more barley – (because it’s really good for you and has lots of fibre and protein!) – I pre cooked a load to eat during the week. This makes it much quicker to use for brekkie – so here is my first barley inspired brekkie bowl. A great substitute for oats if you fancy something a little different and very quick to make.
Cinnamon Barley Bowl (serves one)
- 100g cooked barley
- 100ml almond milk
- 1 teaspoon coconut palm sugar (or brown sugar)
- 1 teaspoon cinnamon
- Nutmeg – a good grating or 1/2 teaspoon ground
- 1 tablespoon crème fraiche (or yoghurt or coconut cream)
- 1 banana
Put the barley, milk, sugar, cinnamon and nutmeg into a pan and bring to the boil. Turn it down and add the tablespoon of crème fraiche. Simmer for 3-4 minutes – keep checking it doesn’t run out of liquid and burn.
Just before serving slice a banana and mix it through. Sprinkle a bit more nutmeg on top.
As the weather turns autumnal this is the perfect earthy overnight oats breakfast. Beetroot is in season and I am currently harvesting a big bunch each week on the allotment. I’ve tried a few different breakfast dishes with beetroot and I love it. This has become a favourite because it’s so quick and looks such a lovely shade of red!
I find it’s best if you process the beetroot in a food processor – peel and chop and then process until it looks like couscous (a few seconds). You can also finely grate it for this dish if you don’t have a food processor.
Coco beet overnight oats (serves one)
- 50g raw beetroot – either processed in a food processor or finely grated
- 1 tablespoon desiccated coconut
- 40g oats
- 1/2 teaspoon cardamom
- 20g sultanas
- 1 tablespoon hemp seeds
- 50g flaked coconut
- 150ml coconut milk
Layer up the beetroot, coconut, oats, cardamom, sultanas and seeds. Then add the coconut milk and leave overnight in the fridge.
You can play around with your seeds and dried fruit – personally I love the taste of sultanas with this dish, but dried cranberries, raisins or goji berries would work well. The hemp seeds give a nice subtle crunch, or you can use pumpkin or sunflower seeds. Pistachio nuts also go very well with beetroot. Just layer up as you fancy. The key ingredients are the beetroot and coconut – the mix of earthiness and sweetness is perfect.
After a few days of over indulgence this is a perfect low calorie glass of guilt free brekkie. Full of zingy energy combining turmeric, ginger and apple. You can make this the night before and leave it overnight in the fridge or just whisk it up quickly in the morning. Simple but full of flavour.
- 100ml coconut or almond milk
- 1 apple
- 1/2 teaspoon turmeric
- nice chunk of fresh ginger (peeled)
Grate half the apple and put this in a small bowl or glass. Put the coconut milk, rest of the apple, the ginger and turmeric into a blender and blend well. Pour this over the grated apple. Easy!
You can also add a tablespoon of chia seeds to make this a bit more substantial – although it’s still a light dish. If you add chia seeds then leave overnight or for at least 1/2 an hour after making to enable the chia seeds to soak up some of the juice.
Tahini, coconut and pineapple are a perfect combo. I use tahini a lot for overnight breakfast oats and chia puddings – it really isn’t just for hummus! Frying and coating the pineapple with sesame seeds and coconut mixes all those lovely exotic flavours and it provides the accompanying chia pudding with a bit of texture.
This is a great breakfast for these mixed summer days, when you want something sunny but could do with a bit of warmth too, because let’s face it, August isn’t quite the sunshine month so far.
Pineapple tahini & coconut chia delight (serves one)
- 100ml coconut milk
- 1 tablespoon tahini
- 1 tablespoon chia seeds
- 120g pineapple – cut into chunks
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- 1/2 teaspoon coconut oil
Blend the coconut milk with the tahini and stir through the chia seeds. Leave for 1/2 hour or overnight.
Melt the coconut oil in a frying pan and fry the pineapple chunks for a couple of minutes. Then add the sesame seeds and desiccated coconut and toss with the pineapple to coat the pieces. Continue to fry for a couple more minutes. Serve on top of the chia pudding.
I’ve just harvested the last of my gooseberries and this time of year they are definitely at their best, soft and sweet – I’ve been eating them directly from the bush. This recipe requires no cooking, just blended fresh gooseberries with some maple syrup to add a little more sweetness. It doesn’t quite replace the delight that is the rich gooseberry fool, but even I would struggle with lots of cream at breakfast time.
Gooseberry Chia Fool (serves one)
- 100g fresh gooseberries
- 100g natural yoghurt (or coconut yoghurt)
- 1 tablespoon maple syrup
- 2 tablespoons desiccated coconut
- 2 tablespoons chia seeds
- Some coconut flakes to top
Blitz the gooseberries, yoghurt and maple syrup in a blender (save a few gooseberries for the topping to make it look pretty). Put the mixture into a bowl and stir through the coconut and chia seeds. Leave for an hour or more (I left mine overnight) – to let the chia seeds do their work to thicken the mixture. Sprinkle the coconut flakes and some gooseberries on top and enjoy.
I was browsing in a National Trust bookshop a couple of weeks ago and came across a book dedicated to Mug Crumbles – a crumble in a mug! I was hooked and have been trying out various recipes ever since. I loved the cake in a mug concept, so this is taking it to a ‘slightly’ healthier level and what better for an indulgent brekkie than a crumble.
This is my first own recipe attempt based heavily on some of the book suggestions – just a fabulous way to enjoy fruit and nuts at brekkie.
Apple, cardamom and pistachio Mug Crumble
For the filling
- 2 apples chopped into pieces (I left the skin on)
- 1/2 teaspoon ground cardamom
- 1 teaspoon caster sugar (other sugar is fine too)
For the crumble
- 2 tablespoons plain flour
- 1 tablespoon ground pistachios
- 1 tablespoon soft brown sugar
- 15g butter
- 1/2 teaspoon ground cardamom
- pinch of salt
In a large mug, mix together the filling and cover the mug with cling film. Pierce the cling film a few times. Microwave for 1.5 – 2 minutes – the fruit should be soft but not really squishy. The fruit does cook down quite a bit – so there will be room for the crumble on top.
Make the crumble by mixing all the ingredients together in a bowl and then rub in the butter with your fingers to make a soft dough like texture (like a soft crumble mixture).
Put this on top of the filling and cook in the microwave for 1 – 1.5 minutes (you don’t need to cover the mug).
Leave to cool a little before you get stuck in. Very nice with some yoghurt on top as well.