Rather than have to make a breakfast on Christmas Day enjoy this delicious Christmas Granola which is amazing with coconut or Greek yoghurt. It has all the smells and tastes we associate with the festive season – and of course a hint of chocolate! You […]
These waffles are great to make ahead for a special breakfast, quick sweet snack or dessert. You can eat them hot from the waffle plate or simple reheat in the toaster! Toppings can be as lavish or simple as you like from coconut yoghurt, berries […]
Sweet potatoes are packed with fiber, vitamins and minerals but not something you may think of eating for breakfast. But when you taste these Sweet Potato Waffles you will want them for breakfast and lunch! These soft and fluffy waffles are fab for both sweet and savoury breakfasts or later on the day. Think of them as a more interesting bread base! If you don’t have a waffle maker you can make them into American style pancakes instead.
If you have a sweet tooth simply top them with a blob of Skyr and some berries or a little cinnamon sugar. Of you are a savoury person or looking for a lunch time topping this Mexican twist is delicious!
Mexican Topped Sweet Potato Waffles
- 1 medium sweet potato, cooked and mashed
- 60g oats
- 50g plain flour
- 1 teaspoon baking powder
- 2 eggs
- 160ml milk of your choice
- Mexican topping (for one waffle)
- Handful of grated cheese
- Half a tomato, finely diced
- A few jalapeños, finely diced
- Around a tablespoon of fresh chopped coriander
- Step 1 Place all the ingredients into a high powered blender or food processor and blitz until smooth.
- Step 2 Preheat your waffle iron to medium and spray with oil if needs be.
- Step 3 Add the appropriate amount of batter for your machine and cook for 5-7 minutes.
- Step 4 When cooked, the waffles can be stored in the fridge or freezer ready to be reheated in a toaster, grill or microwave.
- Step 5 Add the cheese, tomato and jalapeño topping to one waffle and grill under a hot heat until the cheese is bubbling.
- Step 6 Place on a plate and sprinkle with the coriander.
Chocolate for breakfast does not have to be a bad thing! Cocoa itself is a superfood and when combined with slow release energy from oats, a hit of antioxidants and protein from chia seeds and the fibre and MCTs of coconut all without refined sugars, […]
Friday night is a ripe night for a ceili to celebrate Burns’ Night! The evening itself is held dear in Scotland where the poetry of Robert Burns is celebrated in homes or restaurants with traditional Scottish food and folk music – as well as readings. […]
Having a naturally sweet energy ball at the ready in your fridge is brilliant if you are trying to cut down on your chocolate and candy intake – by filling up on the good stuff you won’t crave the rubbish! And the great thing about these Pineapple and Ginger Energy Balls is not only will they give you the sugar fix you are looking for, they will also give you a slow-release boost rather than a sugar high followed by a crash.
The ginger in these gives them more of a ginger biscuit tang, it doesn’t make them hot and spicy. The warmth is delicious with the sweetness of the pineapples and pecan nuts which I think taste so much like maple syrup. These balls are so much cheaper than those which you can pick up in shops but honestly take minutes to make – and very little washing up! Just measure everything into your blender and blitz. You might want to double up the recipe though because they don’t hang around for long. These are vegan but can also be made gluten-free if you use gluten-free oats.
Pineapple and Ginger Energy Balls
- 100g dried pineapple
- 50g oats
- 35g coconut oil
- 50g pecan nuts
- 1 teaspoon ginger powder
- Step 1 Place all the ingredients into a blender and blitz, you may need to scrape down the sides to ensure it’s all evenly blended.
- Step 2 Form into walnut size balls and refrigerate for at least an hour.
This is an easy way to meal prep your breakfast so you can grab and go or serve up something which looks a bit special on a weekend – but still allows you time for a lay in! These Mango and Raspberry Overnight Oats not […]
Baked oatmeal is a new thing for many Brits but it is the perfect meal prep for the week ahead – or even longer if you freeze in portions. And unlike most grab-and-go breakfasts this one has zero sugar. When I was tucking into some for breakfast at work this week my colleague actually asked why I was eating pudding for breakfast! An easy mistake to make as this Apple, Apricot and Pecan Baked Oat Porridge Oats is almost like having dessert – and who doesn’t want pudding for breakfast right? With the slow energy release oats and the protein addition of the nuts, eggs and milk, a portion will fill you up till lunchtime. So it’s also a great evening snack if you have skipped dinner or eaten early and need something else.
The apples you use in the base can make a difference to the overall dish. If you are not a fan of sweet foods then go for a cooking apple for a tart, more intense apple-y taste. If you like your food sweeter then a dessert apple is more suited to you. The maple-syrup like pecans lend a depth to the dish and the dried apricots are also sweet too. Feel free to add some honey, maple syrup or stevia to the oat mix before cooking if you do have a very sweet tooth though. Or drizzle honey or syrup over the warm oatmeal to taste before eating. I love mine with a dollop of yoghurt on the side…
Apple, Apricot and Pecan Baked Porridge Oats
- 250g peeled, chopped apples into bite size pieces
- 100g dried apricots, roughly chopped
- 100g pecan nuts, roughly chopped
- 1 ripe banana
- 200g oats (not jumbo)
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 eggs
- 300g milk
- 1 teaspoon vanilla essence
- butter to grease the dish
- Step 1 Preheat the oven to 180°C Fan / 200°C / 425°F / Gas 7.
- Step 2 Thickly grease a glass or ceramic baking dish 28cm x 20cm, with butter.
- Step 3 Scatter the apples evenly on the bottom of the dish.
- Step 4 In a separate bowl mash the banana then add in all the dry ingredients before mixing well and pouring in the wet ingredients. Combine thoroughly and pour over the apples.
- Step 5 Bake for 30mins, the top should be golden and the oats set. Serve warm with a dollop of yoghurt.
If you can start the day right you are more likely to make good choices for the rest of it. But lots of people struggle with breakfast as they don’t like traditional breakfast foods or feel they don’t have time to make anything while rushing […]