The rhubarb keeps coming and so does the Tahini. Tahini is one of my favourite foods, I have it with almost everything. During the first few weeks of lockdown I couldn’t find it anywhere, so I went for almost a month without any- until my lovely bestie delivered a jar and left it outside my door. That didn’t last long! but fortunately my stocks are now replenished and I am eating it liberally again.
The combination with rhubarb really works, although be warned rhubarb and tahini blended does look a bit beige – so the decorations on top of this dish are worth it! You do need some sweetener with this – I don’t add much sugar to my stewed rhubarb so usually need to add a bit extra into whatever I’m using it with.
Enjoyed eating this today after an early dog walkies in the sunshine.
Rhubarb & Tahini overnight oats
- 2 tablespoons stewed rhubarb (plus extra for the topping)
- 1 tablespoon tahini
- 1 tablespoon maple syrup (or other sweetener of choice)
- 1/2 teaspoon ground ginger
- 200ml Milk (almond, soya or coconut work well)
- 35g oats
- 1 tablespoon sesame seeds
Blend the rhubarb, tahini, maple syrup, milk and ginger in a blender. Pour into a bowl and add the oats. Leave overnight.
To serve – sprinkle over the sesame seeds and add the extra rhubarb on top.
When in lockdown, eat heartily – is the current mantra in my household! I went out for my usual lockdown morning dog walkies, got soaked through and came home feeling cold, wet, fed up and in need of something warm, sweet and quick.
I did have crumble on my mind as i had made a lovely rhubarb crumble for my mum a few days earlier, which took ages what with having to wait 30 minutes whilst it cooked in the oven. The leftovers were great for brekkie, until i discovered the last portion had been eaten by my husband…
So – this was my urgent recreation with whatever i had in the house – and it’s pretty close to the real thing too. Probably took around 5 minutes to make and certainly hit the spot.
Almost instant brekkie crumble
(serves one hungry person – but could do two)
The fruit layer
Some fruit that will go juicy and mushy in the microwave – I used a punnet of blueberries and zapped them for a minute. Rhubarb or apple is great too as that only takes a few minutes to stew.
- 1 piece bread (stale is good too) – blitzed into breadcrumbs
- 2 tablespoons oats
- sprinkle of cinnamon, ground cloves or nutmeg or any warm spices you like
- 1 – 2 teaspoons sugar – less or more depending how sweet you like your crumble (i go for v sweet!
- Knob of non dairy spread or butter – coconut oil or other oil works too.
- Melt the spread in a frying pan. Mix the breadcrumbs, spice, oats and sugar together and add to the pan. Fry for 2-4 minutes until the mix has some bite to it like crumble (i.e not too soft)
- Whilst the crumble is frying – zap your fruit in the microwave – it won’t need long, maybe 30 seconds or so.
- Add the crumble to the fruit and there’s your crumble. Lovely with some extra fruit on top and some yogurt and maple syrup. Or cream or ice cream – after all we’re in lock-down.
I also added a sliced banana on top of the hot blueberries before i added the crumble on top. Play around and add in anything you have handy – peanut butter, nuts, seeds…
I had a gooseberry glut this year, first time ever so after over excitedly harvesting them all at once, I had a week of gooseberry themed breakfasts. These are the top 3 – all very easy and quick and making the most of the tartness and sweetness combo that makes the gooseberry one of those ‘love it or hate it’ type of fruits.
The combo with peanut butter is fab – but be warned, the colour mix doesn’t make for pretty photos!
- A large handful of gooseberries (approx. 15)
- 1 banana (fresh or frozen)
- 150ml apple juice
- 1 tablespoon maple syrup.
Blend it all together. The sweetness of the apple juice and maple syrup is a great foil for the tartness of the gooseberries.
Hot Gooseberry crumpet
- A large handful of gooseberries
- 1 teaspoon of coconut oil
- Nut butter
- Maple syrup
Melt the oil in a frying pan, add the gooseberries until they start to soften and split (about 3-5 mins). Toast a crumpet and spread with a nut butter of your choice and pile the gooseberries on top. You can swirl some maple syrup over the top for extra sweetness.
Gooseberry and peanut butter compote
- A large handful of gooseberries
- 1 teaspoon of coconut oil
- 2 tablespoons peanut butter
Melt the oil in a frying pan and add the gooseberries for 2-3 mins. Then add the peanut butter and heat through until it all starts to soften.
I’ve eaten this on its own, both hot and cold. Also lovely stirred through soya or coconut yoghurt.
Oh the misaligned prune! I had a bag of prunes waiting to be used up, there were given to me by my mum who had announced that they were revolting and can I please take them away. I’ve tried a few prune recipes in the past and used them in porridge a few years ago, which was a surprise success.
For these muffins I went for the ‘hidden’ prune option and blitzed them into the milk – it meant I could use up a lot of them at once! The nuts then add the texture and the milk the slight prune taste – and of course all the added benefits of prunes…
These aren’t very sweet, so they taste good cut in half with some spread and jam, or with some fruit and yoghurt and a splash of maple or date syrup. They freeze well too.
Prune, walnut and pecan muffins
- 100g spelt flour (or wholemeal)
- 180g plain flour
- 100g castor sugar
- pinch salt
- 3 teaspoons baking powder
- 100g pitted prunes
- 250ml milk of choice (I used soya, but nut milks work well too)
- 100ml rapeseed oil
- 1 teaspoon vanilla extract
- 50g walnuts (crushed into chunky pieces)
- 50g Pecan nuts (crushed into chunky pieces)
- Mix the flours, sugar, salt and baking powder together. Mix in the nuts.
- Blend the prunes with the milk. Then add the vanilla and oil and mix together. Add this to the dry mixture and mix quickly.
- Bake for 20-25 minutes. 200c/400f/Gas 6.
- Makes 9 -10 large muffins
I went to one of my fave restaurants a couple of weeks ago (Tibbits) and was reunited with a big bowl of their very fabulous Indian Rice Pudding. I haven’t quite managed to recreate the original dish, but it got me playing around with different types of rice and spice. As we know, puddings can make delicious breakfast options too and this is wonderfully aromatic and filling as a breakfast, and it went down very well after a long run this morning.
This recipe makes 3 decent portions. Easy to make the night before and reheat. The rice still contains a bit of bite, so it’s not the sloppy rice pudding that I remember from my youth! However, I do like sloppy too – so I shall be experimenting further.
Basmati Aromatic Brekkie Pudding
- 100g Basmati rice (white)
- 400ml can of coconut milk
- 10 cardamom pods – seeds crushed in a pestle and mortar. (So about 1/2 teaspoon of ground)
- 1/2 teaspoon ground nutmeg
- 1 teaspoon mixed ground spice
- 1/2 teaspoon vanilla essence
- 2 tablespoons desiccated coconut
- 4 cloves
- 1 cinnamon stick
- 60g sultanas (you can easily add more)
Put the rice in a saucepan, add the coconut milk and all of the other ingredients. Bring to the boil and simmer for 20-30mins. Ensure the rice doesn’t stick near the end of cooking – add a bit more water or coconut milk if needed. You might want to add some more ground spice if you want more aromatics.
If you make this the night before, leave the cinnamon stick and cloves in the mixture. When you get it out the fridge in the morning the rice will have stuck together into a big clump. Add a portion (about 1/3 of the bowl) into a saucepan and add some more coconut milk. I used some from a carton for this, rather than opening another can. Or you can add water. Stir well and bring to the boil and simmer for 5 mins or so, until its looking nice and creamy again.
This is lovely with some fresh mango stirred through.
My staple breakfast is peanut butter and banana on toast, I would happily eat this for every meal. This morning I had a bit more time and thought about how to improvise with the same magic three ingredients. I also felt like treating myself so this is a slightly more decadent way to eat peanut butter and banana on toast with added treat value that doesn’t take much longer than the simple original version.
P&B Toasty Crumb
- 1 banana
- 2 slices of bread (I used small slices of wholemeal bread, but could easily have eaten this with large slices)
- Peanut butter (or any nut butter)
- 1 teaspoon brown sugar
- 1 teaspoon coconut oil
- A few hazelnuts (I used 10) – or other nuts.
- Coconut yoghurt
Toast both slices of bread. Whilst they are toasting, slice the banana and fry for a couple of minutes in the coconut oil. Then add the sugar and toss it through the bananas and cook for another couple of minutes to caramelize nicely.
When the bread has toasted – put one slice in a blender with the hazelnuts to make the crumbs. Spread the peanut butter on the other slice. Pour the bananas onto the peanut butter toast and sprinkle the crumbs on top. Add some yoghurt and enjoy! Simple.
I love the new coconut yoghurts but find some of the brands too thick to eat very much of in one go! (Oh and the calories count is quite high). So for this recipe I thinned out the yoghurt with some plant based milk to make some overnight oats. This makes a lovely creamy and surprisingly filling (as it’s a small portion) brekkie.
Coconut Yogi overnight oats
- 2 tablespoons thick coconut yoghurt (i.e. Coyo)
- 4 tablespoons plant based milk (oat, almond, soya…)
- 1/2 teaspoon cinnamon
- 1 teaspoon maple syrup
- 3 tablespoons oats
- 1 teaspoon peanut butter (a nice runny one such as Pip and Nut is good)
Mix everything together and put in the fridge overnight. I leave the peanut butter out at this stage and add it in just before eating. This keeps the peanut butter on the runny side as it hasn’t been absorbed, so it adds a bit of extra moisture and softness.
Lovely with bananas or berries and some extra cinnamon sprinkled on top to make it look pretty.
We know that getting a good hit of protein at breakfast is a great way to start the day. This mix of powders and seeds is one way to get a mega 20g of protein into breakfast (and the mix is around 240 calories if you’re counting).
Using peanut butter powder adds the well loved peanut butter flavour without the hit of calories that 2 tablespoons of the real thing would give. Whilst it’s hard to imagine anything beating the real thing, I am a complete convert to the powder after picking up a jar on offer in Aldi recently. Although, I will never ever be without a few jars of the real thing in my cupboards too.
You can use this as a base to add to smoothies, yoghurt or overnight oats. If you mix this into 150ml of soya yoghurt you get another 6g of protein. Add some berries and you’re all set for a fairly low calorie, protein packed brekkie.
Seedy Protein Base
- 1 tablespoon (15ml) Hemp protein powder
- 2 tablespoons peanut butter powder
- 1 tablespoon chia seeds
- 1 tablespoon sesame seeds
Mix it all together and add to whatever you fancy.
Apricots are one of the few fruits that I rarely fancy, I think I’ve bitten into too many unripe ones and been put off, an unripe apricot is really horrible! However with the British apricot season well underway and with our wonderful hot summer, there are some lovely juicy ones on offer and I bought a big bag this week which needed using up before they went over so I started baking with them.
They work brilliantly in this loaf, which is an updated version of my old Retro bran loaf. The pairing with cardamom adds a great floral hint. Do use ripe apricots as they add moisture to the bake, although you could use up any unripe ones too.
Apricot Bran Loaf
- 100g All Bran (I used Kellogg’s but there are other varieties out there!)
- 70g soft brown sugar
- 8 cardamom pods, crushed and ground in a pestle and mortar
- 160g SR flour or 160g plain flour and 1.5 teaspoons baking powder
- 50g raisins
- 3 ripe apricots, roughly diced (keep skin on)
- 250ml Almond milk
- Grease and line a 2lb loaf tin.
- Mix all the ingredients, apart from the flour, together in a bowl and leave to soak for 30-60 minutes. Then add the flour and mix well. It should be like a very thick cake mix, add a drop more milk if its too thick and paste like and difficult to stir.
- Pour into the tin and cook for around 40 – 50 minutes at 170c/Gas 3/325f. Leave it in the tin to cool and then turn out and enjoy.
It’s great with spread and jam (apricot!) or marmalade or nut butter with some fresh apricot slices, or with some thick coconut yoghurt.
The courgettes are growing like weeds on the allotment and so courgette experiments are in full swing. They work really well in cakes and particularly with chocolate! These muffins are quick and easy to make and freeze well too. They aren’t as sweet as other muffins I’ve made, so you could add a little more sugar. I like to eat them with some yoghurt, my husbands likes to add jam!
Courgette Choc Muffins
Makes 10 large muffins
- 280g Plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- Pinch salt
- 1 heaped tablespoon raw cacao powder (or 2 tbsp. of cocoa powder)
- 150g brown sugar
- 120ml sunflower oil (or rapeseed/veg or corn oil)
- 60ml Almond or coconut milk
- 1 teaspoon vanilla essence
- 2 teaspoons cinnamon
- 350g grated courgette (skin on – yellow or green courgettes – I like using yellow)
- 80g raisins (optional)
Mix the flour, baking powder, bicarb, salt, cacao, cinnamon and raisins in a bowl. In another bowl mix the oil, milk, sugar, vanilla and courgettes. Then add this to the flour mix and stir together. Fill your muffins cups and bake at 180C/350f/Gas 4 for 20 – 25 minutes.
Let them cool before tucking in – they are a little too squishy if you eat straight from the oven (however tempting).