Pineapple Tahini & Coconut Chia Delight

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.pineapple tahini chia

Gooseberry Chia Fool

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)

Goosberry fool

  • 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.

 

 

Apple, cardamom & pistachio Mug Crumble

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

apple card and pistas 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.

Avo choc bowl

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

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.

Ramekin Pear Seed Sensation

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)

Pear Seed Sprinkle

  • 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.

To sprinkle

  • 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

Pear seed sprinkle with yog

 

Open sesame overnight oats

I love opening the fridge to find my brekkie looking appetisingly back at me. Today it was some sesame overnight oats and a lovely mix of sesame, tahini, dates, mango, banana and coconut.

This is really quick to put together, just a bit of chopping. You don’t need a blender either as you can easily stir or whisk the milk and tahini together, so not much washing up which is always a good result.

I use tahini a lot in salad dressings and of course humus but it’s fantastic for sweeter, non savoury dishes as well. It’s slightly less sweet than the nut butters and it works brilliantly with coconut and tropical fruits.

Open Sesame overnight oats (serves one)

open sesame

  • 150ml coconut milk
  • 2 teaspoons tahini
  • 2 teaspoons sesame seeds
  • 40g oats
  • 2 teaspoons desiccated coconut
  • 1 medjool date – chopped
  • 1 banana
  • 1/2 mango

Whisk or stir the tahini into the coconut milk, then stir through the sesame seeds and oats.

In a jar or bowl layer up the mango, followed by the oat mixture, then top with sliced banana, chopped date and the desiccated coconut.  Leave overnight.

Caramel Quark

I’ve been trying to eat more protein and thought I’d try some Quark instead of yoghurt – as a low fat source of protein.  Blending it with the maple syrup and date creates a smooth yoghurt like caramel flavoured cream. The addition of chia seeds adds some thickness to the Quark and also a little more protein.  Lovely with a sliced banana and a pretty virtuous brekkie (after a weekend of complete carb loading).

Caramel Quark (serves one)

quirky quark

  • 120g Quark
  • 1 tablespoon maple syrup
  • 1 medjool date (or a couple of smaller ones)
  • 1 tablespoon chia seeds

Blend the Quark, syrup and date – this takes a little longer than my usual milk blending as there isn’t much mixture and the date needs to be blended.

Put the mixture into a bowl and add the chia seeds – leave for 20 minutes or more (or overnight) to let the chia seeds thicken the mixture.

Serve with banana – or any other fruit.