Tag: breakfast

Ginger, Mango & Coconut Overnight Oats

Fresh, summery with a bit of zing – the perfect spring into summer overnight oats.  I love mixing mango with ginger and coconut – the GMC combo, one of the perfect combos for summer. Try and save some mango for the decoration – just because it makes the whole dish look pretty and vibrant.  A great breakfast to refuel after a morning run or walkies (my dog loves coconut flakes, so some of my extra flakes ‘accidently’ fall on the floor during preparation.)

GMC Overnight Oats

mango ginger coconut overnight oats

  • 150ml coconut milk
  • 40g porridge oats
  • 1/2 mango diced (plus a bit extra sliced to serve)
  • 1 tablespoon coconut flakes
  • 2 tablespoons desiccated coconut
  • A generous grating of ginger (a good 1cm piece or more if you’re a ginger fan)

Mix it all together and put in the fridge.  Lovely with some sliced mango and an extra sprinkle of coconut on top

Rhubarb & Ginger Scones

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)

Rhubarb and ginger 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

Method

  • 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.

rhubarb and ginger scones all

Triple Choc Buck Granola

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

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.

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.

Rhubarb, Ginger & Cardamom Porridge

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)

rhubarb ginger and cardamom p

 

  • 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.

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

 

Fruity Brekkie Nachos

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)

Fruity brekkie nachos

 

  • 1 tortilla wrap
  • 2 teaspoons coconut oil
  • Generous sprinkle of cinnamon
  • Blueberries and mango (cut into cubes)
  • Yoghurt
  • 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.

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.

 

Tropical fruit with hot peanut sauce

After the sunshine yesterday it felt like summer was around the corner and I had a craving for a plate of tropical fruit.  Unfortunately this morning is a different story so I needed a bit of warmth alongside the fruit.  I love peanut sauce, you could easily double the portion of sauce here but I was trying to limit the peanut butter damage – I’ve been eating rather a lot of it lately.  This sauce also makes the perfect partner with banana – but again I’ve been eating rather a lot of these lately too.

Tropical fruit with hot peanut sauce (serves one)

Tropical fruit hot peanut sauce

  • 1 kiwi – cut into cubes
  • 1/2 a mango – cut into cubes (and a few slices if you want to make your bowl look pretty)
  • A handful of blueberries
  • 1 tablespoon desiccated coconut
  • 1 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut milk

Put the fruit into a bowl and sprinkle the desiccated coconut on top.

To make the sauce – put the peanut butter, maple syrup and milk into a small pan and heat gently until it blends into a thin sauce (around 2 minutes). Pour over and enjoy.