Nutty Tofu Bowl

This was inspired by a peanut butter mousse that I had recently at a vegan restaurant which was made using coconut cream.  It was wonderful and decadent but too rich for breakfast. So instead of coconut cream I’ve used silken tofu to lower the calorie damage and up the protein.  I’ve also added in fruit and extra nuts to give it more breakfast appeal.  This is really delicious and I bet even a non tofu eating person will be fooled into thinking it’s cream based.  The taste is distinctively nut butter.

Whilst this makes 2-3 portions – I could easily have eaten it all in one go – could make a great pre and post run treat.

Nutty Tofu Bowl

Nutty tofu bowl

  • 300g packet of silken tofu
  • 2 tablespoons peanut butter
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 8-10 dates (5 if medjool)

Whizz all the above together.

You can also whizz in some frozen banana and/or frozen mango to add even more creaminess.

Decorate with more nuts, some sesame seeds and fruit.

 

 

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Coco beet overnight oats

As the weather turns autumnal this is the perfect earthy overnight oats breakfast.  Beetroot is in season and I am currently harvesting a big bunch each week on the allotment.  I’ve tried a few different breakfast dishes with beetroot and I love it.  This has become a favourite because it’s so quick and looks such a lovely shade of red!

I find it’s best if you process the beetroot in a food processor – peel and chop and then process until it looks like couscous (a few seconds).  You can also finely grate it for this dish if you don’t have a food processor.

Coco beet overnight oats (serves one)

Beet coco oats

  • 50g raw beetroot – either processed in a food processor or finely grated
  • 1 tablespoon desiccated coconut
  • 40g oats
  • 1/2 teaspoon cardamom
  • 20g sultanas
  • 1 tablespoon hemp seeds
  • 50g flaked coconut
  • 150ml coconut milk

Layer up the beetroot, coconut, oats, cardamom, sultanas and seeds.  Then add the coconut milk and leave overnight in the fridge.

You can play around with your seeds and dried fruit – personally I love the taste of sultanas with this dish, but dried cranberries, raisins or goji berries would work well.  The hemp seeds give a nice subtle crunch, or you can use pumpkin or sunflower seeds.  Pistachio nuts also go very well with beetroot.  Just layer up as you fancy.  The key ingredients are the beetroot and coconut – the mix of earthiness and sweetness is perfect.

 

 

Turmeric Zing

After a few days of over indulgence this is a perfect low calorie glass of guilt free brekkie. Full of zingy energy combining turmeric, ginger and apple.  You can make this the night before and leave it overnight in the fridge or just whisk it up quickly in the morning. Simple but full of flavour.

Turmeric Zing

  • 100ml coconut or almond milk
  • 1 apple
  • 1/2 teaspoon turmeric
  • nice chunk of fresh ginger (peeled)

Grate half the apple and put this in a small bowl or glass.  Put the coconut milk, rest of the apple, the ginger and turmeric into a blender and blend well. Pour this over the grated apple. Easy!

You can also add a tablespoon of chia seeds to make this a bit more substantial – although it’s still a light dish.  If you add chia seeds then leave overnight or for at least 1/2 an hour after making to enable the chia seeds to soak up some of the juice.

turmeric and chia zing

 

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

BuckaRoo Brekkie Loaf

This bread is full of goodness and is a different way to incorporate buckwheat into your diet. The inspiration for this loaf came from a Buckwheat, banana and brazil nut bread recipe by Hanna Sillitoe from her book ‘Radiant’.  I hadn’t thought of using buckwheat in this way before and I was intrigued. My intention was to bake her recipe but I didn’t have any bananas or brazil nuts in the house so I decided to experiment and one thing I do have ALOT of at the moment is rhubarb.   The result is this mix of Buckwheat, Rhubarb, nuts and seeds.

BuckaRoo Brekkie Loaf

buckaroo loaf2

  • 150g Buckwheat groats
  • 1 tablespoon rapeseed oil (or coconut or olive oil)
  •    Pinch Salt
  •   100g pitted dates – chopped
  • 150g mix of nuts and seeds (I used almonds, hazelnuts, pumpkin and sunflower seeds)
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds
  • 180g Rhubarb
  •   1 tablespoon coconut palm sugar
  •   100g oats
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup

Method

  • Line a 450g loaf tin with baking paper.
  • Wash the buckwheat and put into a pan with enough water to cover, a pinch of salt and 1 tablespoon of rapeseed oil. Bring to the boil and then simmer for 15 minutes.  Check the water – I needed to add a bit more during cooking to stop it sticking.  Drain off any excess water and leave to cool.
  • Cut the rhubarb into thin sticks (1cm thick and approx. 7cm long – check they fit into your loaf tin width ways) and toss with the coconut palm sugar.
  • In a food processor blitz the dates, nuts and seeds, chia and flax seeds, oats and cinnamon until well combined. Add the buckwheat and maple syrup and blend until combined.  The dough will be dry and coarse but will squish together.
  • Line the bottom of the tin with half the sticks of rhubarb, then add half the bread mixture. Lay the other half of the rhubarb sticks on top. Finally add the rest of the bread mixture and firm down.
  • Bake 180c/350f/Gas 4 for 40 minutes.
  • Leave to cool slightly in the tin before removing and letting it cool completely.

Delicious with almond butter and banana.  Also nice with a dollop of yoghurt on top.

Oaty carrot & date brekkie biccies

I love a breakfast biscuit – something chunky oaty and filling.  These are easy to whip up and are perfect for a grab as you go brekkie with coffee.  There is a good amount of fruit and goodness in these biccies with a carrot thrown in for extra goodness, so you can have a guilt free biscuit.  These are also vegan, sugar free and dairy free.

The mixture gets quite sticky when you are rolling the biscuits – so be warned you will get sticky hands!

Oaty carrot & date brekkie biccies

oaty-carrot-and-date-biccies

  • 120g oats
  • 100g pitted dates
  • 50g plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice
  • 1 large carrot – grated
  • 1 apple – grated
  • 1 ripe banana – mashed
  • The zest and juice of one large orange

Method

  • Line a couple of baking trays with baking paper.
  • Put the oats and dates into a food processor and process for a couple of minutes.  You want the dates to be well chopped.  Add the flour, baking powder and spice and pulse very briefly to mix it all together.
  • Add this mix to the carrot, apple, banana and orange zest and juice.
  • Give it a good mix and then get your hand in to bring it together into a very sticky dough.
  • Take clumps of the dough to shape into a ball and put onto the baking sheets – press them down slightly to make a thick biscuit shape.  This should make around 8-10 biccies.
  • Cook for 25 minutes, oven 350f/ 180c/ Gas 4.  The biccies should look nicely browned on top and be slightly brown on the bottoms.  Leave to cool.

 

 

 

 

Fig & Cacao Granola with Banana & Coconut cream

I think these two complement each other really well – the creaminess of the banana and the hint of cacao in the granola match perfectly.  Of course I’ve also been eating the granola on it’s own straight from the jar and I may have sprinkled it on coconut ice cream last night.

Fig & Cacao Granola

fig-granola

  • 100g dried figs (cut into quarters – nice big chunks)
  • 50g Macadamia nuts – cut in half
  • 100g oats
  • 1 tablespoon raw cacao nibs
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon cacao powder
  • 1 teaspoon ground cardamom
  • 2 tablespoons rapeseed oil
  • 2 tablespoons maple syrup
  • 30g goji berries

Method

  • Put the figs, oats, nuts, sugar, cacao nibs, powder and cardamom in a bowl. Mix the rapeseed oil with the maple syrup and pour onto the dry ingredients and mix well.
  • Lay the mixture on a baking sheet and cook for 12 minutes – 400f/200c/Gas 6.
  • After 12 minutes – add the goji berries and cook for a further 3 minutes.
  • Take out of the oven to cool and clump.

Banana and coconut cream

  • 1 frozen banana
  • 1 fresh banana
  • 2 tablespoons coconut yoghurt
  • 2 tablespoons almond milk
  • 1/2 teaspoon cinnamon

Blend all the above together.  Lovely served with the granola.

granola-with-banana-cream