P&J brekkie tortilla

My latest supply of one of my favourite peanut butters (Manilife) arrived yesterday and so peanut butter had to be part of my brekkie today (although I had already eaten a fair few spoonfuls from the jar within seconds of it arriving.)  With a packet of flatbreads languishing in the bread bin, this simple P&J tortilla was envisaged, made and eaten within 5 minutes.  If you love peanut butter and jam, you’ll love this.  I used raspberries and raspberry jam, but you could use strawberries with strawberry jam, blueberries etc., anything would be lovely.

Possibly not the healthiest of breakfasts due to the high sugar content of the jam, but it was worth it and in my defence I had walked the dog.  You could of course use a low sugar jam or make your own chia seed jam, but for now, the original stuff did the job beautifully.

P&J brekkie Tortilla

  • 1 flour tortilla (large)
  • 1 tablespoon of your favourite peanut butter
  • 2 teaspoons Raspberry Jam
  • Handful of fresh raspberries
  • Yoghurt (I used coconut)

Heat a frying pan (no oil required) – and when it’s hot, add the tortilla.  After a minute, take the tortilla out of the pan and put it on a plate cold side down.  Spread your peanut butter over the hot side, and then spread the jam on top and top with some raspberries.  Fold the tortilla in half over the filling.  Put this back in the pan (heat on) and dry fry for a minute on both sides – the tortilla will start to brown.

Cut in half and serve with some more fruit and yoghurt.

 

 

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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.