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
I’ve been staring at my bowl of pears all week and they are still as solid as a rock, despite being moved next to the bananas. So instead of prodding them in hopeful anticipation each morning, I decided this morning to take control and soften them by heat.
It was lovely, soft pear that still held it’s shape and was coated in lovely oaty bits. So if you have some pears that are waiting to ripen, don’t wait – do this!
Quick Pear Crunch (serves one)
- 1 unripe pear – cored and diced (keep the skin on)
- 1 teaspoon coconut oil
- 2 tablespoons of oats
- 1 tablespoon of dried cranberries
- 1 tablespoon of flaked almonds
- 1 tablespoon of maple syrup
- Heat the oil in a small frying pan and then add the diced pear. Cook gently for 3-4 minutes until the pear feels softer.
- Add the oats and toss well to coat the pears. Keep cooking and tossing for another 3 minutes or so, until the oats start to brown.
- Add the cranberries and almonds and toss a couple of times. Then turn the heat off.
- Add the maple syrup and toss everything together.
- Leave it to cool. I prefer mine quite cool, it gives the oats and syrup time to stick everything together a little bit. But I did nibble some bits whilst it was still hot and it was lovely.
Nice served with yoghurt and even a little more maple syrup if you’re feeling decadent.
I’ve just sown some beetroot seeds on the allotment and can’t wait for my abundance of beetroot to play with over the coming months. So in anticipation I bought some to keep me going and have been experimenting with ways to incorporate them into breakfast. I love the combination of beetroot and coconut and the floral flavours of cardamom really bring the dish to life – it’s a perfect healthy protein rich brekkie bowl.
You could just use quinoa, but I like the slightly different texture that the quinoa flakes bring to the dish. You may wish to adjust the milk – I do like my bowls a little more on the wet side.
Beetroot, pear & cardamom quinoa bowl (serves one)
- 30g uncooked quinoa – rinsed
- 20g quinoa flakes
- 200-300ml coconut milk
- 1 pear – grated
- 20g raw fresh beetroot – finely grated
- 1 teaspoon crushed cardamom (that’s about 6-8 pods)
- 1 teaspoon coconut palm sugar – or other brown sugar
- Coconut flakes
- Pumpkin seeds
Put the uncooked quinoa, the grated beetroot and 200ml of coconut milk in a pan. Bring to the boil and then simmer for 10 minutes.
Add the grated pear, cardamom, sugar and quinoa flakes and a further 50ml of coconut milk and continue to simmer for 10 minutes. Keep an eye on the pan and add more coconut milk if it’s getting too dry.
Take off the heat and stir through the coconut flakes (I used about a tablespoon) and some pumpkin seeds (I used around a teaspoon).
If you can wait – it’s nice to let mixture sit in the pan for a few minutes to infuse and soak up a little more moisture before you eat it.
Put it in a bowl and sprinkle a few bits of coconut and some extra sugar if you fancy.
If you can reset your spectrum of acceptable breakfast colours – this is truly green and delicious. I couldn’t resist sneaking a few mouthfuls as I put it in the fridge to soak overnight. I’ve tried spirulina in smoothies before and I find the taste can be quite overwhelming, so I was very moderate in my use of it here. It adds a lovely hint of flavour but still allows the ginger and pear to get a look in too and of course it creates that wonderful breakfast colour. No cooking required – just another soaked oat bircher delight.
Pear Ginger & Spirulina Oat bowl
- 30g porridge oats
- 20g oat bran (you could use all porridge oats but I find mixing the oats gives a slightly less heavy bowl)
- 1 pear – grated
- 1cm piece of fresh ginger – grated
- 25g Sultanas
- 1/4 teaspoon of spirulina powder
- 10g pumpkin seeds
- 200ml almond milk
Mix everything together and put in the fridge overnight. It’s lovely served on its own or with a blob of yoghurt – or crème fraiche.
I had a quick early banana before a run this morning and then settled in to eat this whilst watching the London Marathon.
I’ve been using buckwheat for a little while now mainly cooking risottos with it. However I recently discovered that soaking and blending it (no cooking) creates a fabulous creamy dish.
Deliciously Ella and Oh She Glows have some lovely buckwheat porridge recipes so I’ve been inspired to experiment. This week I’ve also been pondering fennel. On Tuesday I had an energy bar that had fennel seeds in and I loved the slight aniseed hit that it gave. I’m not a great fan of strong aniseed but this was lovely.
So I’ve been thinking about how to incorporate this into a breakfast dish. Subtlety is the key and I think that raw blended buckwheat makes the perfect base for including more delicate flavours.
It’s quite a small amount compared to my usual bigger bowls of porridge, but it’s surprisingly filling and tastes wonderfully creamy. I did add some maple syrup to mine as I was craving sweetness today, but the dish works without this too.
Pear and Fennel Buck Bowl (serves one)
- 50g buckwheat – soaked overnight – it won’t work if they aren’t soaked.
- 1 pear
- 2 tbsp. natural yoghurt
- 2 tbsp. almond milk
- 1/2 teaspoon fennel seeds – grinded in a pestle and mortar
- 4-5 walnuts
Drain and rinse the buckwheat. In a blender or food processor blend the buckwheat, 1/2 the pear, the yoghurt and almond milk. Put into a bowl and stir through the ground fennel seeds, the rest of the pear diced up and the walnuts crumbled in. Decorate with some walnuts and a few extra whole fennel seeds if you fancy a bit more aniseed. Drizzle over some maple syrup if you fancy more sweetness.