Toasted Muesli

When choosing a breakfast cereal the best one to look for is one that is high in fibre and low in sugar, however this is easier said than done as many breakfast products on the market may appear healthy and yet actually have more sugar than we expect/need, either in the form of too much added dried fruit or refined sugars for that crunchy texture.  One way to get around this is to make your own, as well as giving you the opportunity to personalise your breakfast to your liking.  Our toasted muesli recipe is so moreish that you’ll want to have it as an afternoon snack as well, and being jammed packed full of healthy fats curtesy of all the nuts and seeds it would certainly be a great snack option too.

This recipe doesn’t have any quantities as we have found it is best to choose your container first and fit the quantities around that.  The hero of this recipe is of course oats, which are not only heart healthy, but full of fibre and protein.  Feel free to omit any ingredient you are not keen on, and if you like dried fruit then they can be added once cooled.

Toasted Muesli

Ingredients

  • wholegrain oats
  • pumpkin seeds
  • sunflower seeds
  • sesame seeds
  • walnuts
  • flaked almonds
  • shredded coconut
  • canola oil
  • honey
  • an orange

Directions

1. Choose an airtight container you wish to store your muesli in.
2. Fill the container to about a 3/4 height with the oats.
3. Add the remaining ingredients, minus the coconut, so that when mixed together they are appealing and nearly fill the container (leaving room for some coconut).
4. Add 3 tablespoons of oil and a tablespoon of honey to a large oven tray and place in a 160 degree oven to warm through.
5. Tip the muesli ingredients onto the warmed tray and mix with the oil and honey. Place back in the oven for ten minutes.
6. After ten minutes stir the mixture with a spatula, making sure to scrape the bottom, then place back in the oven. Repeat this two more times or until ingredients begin to look like they are taking on some colour.
7. Now add the shredded coconut, mix through and place back in the oven for another ten minutes.
8. Once the coconut has begun to colour pull out the tray, then add the zest of the orange and mix through.
9. Allow to cool and then place in the container for storage.

Rhubarb 3 ways

This is such a yummy fruit that people often don’t try their hand at using. This recipe shows how you can make rhubarb 3 different ways, baked for a delicious desert, stewed for the perfect breakfast topping or in curls for a pretty little garnish to add to your favourite desert or ice tea.

Rhubarb 3 ways

Ingredients

Baked rhubarb

  • 15 stalks rhubarb
  • 1 tablespoon brown sugar
  • 1 teaspoon grated nutmeg
  • 1 tablespoon runny honey

Stewed rhubarb

  • 400g rhubarb
  • 1 tablespoon fresh ginger (finely diced)
  • 1/2 orange (juice and zest)
  • 1 teaspoon pure vanilla essence
  • 3 tablespoons water

Curled rhubarb

  • 1 stalk rhubarb
  • 1 bowl of ice water

Directions

Baked Rhubarb
1. Trim the end of the rhubarb then chop into 10cm long strips. Place on a baking tray in a single layer.
2. Sprinkle over brown sugar, cinnamon and nutmeg and cover with tinfoil.
3. Bake in the oven for 20 minutes then remove cover and drizzle with honey. Bake uncovered for a further 5 minutes.
4. This can be served warm with Greek yoghurt and a sprinkle of sliced almonds.
Stewed Rhubarb
5. Trim the end of the rhubarb then chop into small chunks.
6. In a non-stick pan add rhubarb, ginger, orange juice and zest, water and vanilla essence.
7. Bring to the boil and then reduce to a simmer and cook for about 15 minutes, or until the rhubarb is completely broken down.
8. This is also delicious served with greek yoghurt for a snack or desert, and makes a fantastic topping for muesli or porridge.
Rhubarb curls
9. With a vegetable peeler thinly slice a stem of rhubarb. Place in ice water and refrigerate for approximately 1 hour. Drain and serve with your favourite desert, or even as a garnish for ice tea.

Egg-free Blueberry Chia Pancakes

If you have an egg allergy then this is the perfect pancake recipe for you! Ground chia seeds can make a great substitute for eggs in many recipes and add their own special set of nutrients as they are rich in omega 3 fatty acids, calcium and fibre among other things. The blueberries give the extra sweetness that these pancakes need and they are the perfect light and fluffy breakfast treat.

Egg-free Blueberry Chia Pancakes

Serves 5

Ingredients

  • 1 cup fresh or frozen blueberries (thawed)
  • 2 tablespoons finely ground chia seeds
  • 6 tablespoons water
  • 1 cup wholemeal flour
  • 1 teaspoon baking powder
  • 1 cup trim milk
  • 1/4 cup greek yoghurt
  • 1 teaspoon vanilla essence

Directions

1. Mix ground chia seeds with water and let sit for 5 minutes (chia seeds can be bought ground or whole seeds can be ground in the blender).
2. In a large bowel add the chia seed mix, wholemeal flour, baking powder, milk, yoghurt and vanilla and whisk until smooth. Add blueberries and mix gently.
3. Heat a large non-stick pan and add a small amount of rice bran oil spray. To the heated pan, add approximately 3/4 cup of the mixture. Wait until the pancake is bubbling before flipping.
4. Serve warm with Greek yoghurt.

Peach and Ginger Porridge

Porridge is such a fantastic wholegrain breakfast option. If you get creative with the topping there is no need for the added sugars that saturate so many breakfast cereals. Its a great source of carbohydrate, fibre and even protein and will keep you full all morning. It can be made more interesting by cooking the oats with spices, and topping it off with things like nuts and LSA is also a great way to boost your intake of good fats.

Peach and Ginger Porridge

Serves 1

Ingredients

  • 1/2 cup oats
  • 1 cup trim milk or water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 cup fresh or tinned peaches (in juice)
  • 1 tablespoon shredded coconut
  • 1 tablespoon raw peanuts
  • 1 tablespoon LSA
  • 1 tablespoon walnuts

Directions

1. Place oats, milk, ginger and cinnamon in a pot over a medium heat.
2. Stirring with a wooden spoon, bring to a simmer for approximately 5 minutes.
3. To serve, add peaches, sprinkle over coconut, peanuts, LSA and walnuts.

Buckwheat Pancakes

Buckwheat flour is a great alternative to all purpose flour when a gluten free breakfast recipe is needed.  It has a lovely nutty flavour (it is also a member of the rhubarb family) and provides lightness to a pancake stack.  We have omitted sugar from the recipe as we feel a fruit compote provides plenty of sweetness, and loved serving it with sliced banana and an unsweetened plain yoghurt to add some creaminess.  The fruit compote is simply some frozen berries thawed and warmed up until their juices have oozed out of them – delicious!  Some recipes call for buttermilk, but we substituted that for milk and lemon juice, as buttermilk is not generally an ingredient we have lying around the house, and the replacements work just as well.

Alternatively, if you do not need to go gluten free and wish for even lighter pancakes you can go half buckwheat flour, half standard or wholemeal flour.

Buckwheat Pancakes

Serves 8
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Gluten Free

Ingredients

  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon mixed spice
  • 1 1/4 cup milk
  • 1/2 lemon (juiced)
  • 1 Large egg
  • 1 teaspoon vanilla essence

Directions

1. Mix together the flour,baking powder, baking soda, salt and spices.
2. In a measuring jug pour in the lemon juice and then make up the liquid to the 1 1/4 cup level with milk. Let it stand for five minutes.
3. Beat in the egg and vanilla essence to the milk mixture.
4. Add the wet ingredients to the dry and mix until just combined.
5. Pre-heat a non-stick pan and spray with oil. Using a 1/4 cup spoon the mixture onto the centre of the pan.
6. Bubbles will form on the surface, and when the outer edges begin to look more matte than glossy flip the pancake to the other side, and cook for a further 1-2 minutes.
7. Keep cooking the pancakes, and keep warm in a low oven. Be sure to stir the batter between batches as the buckwheat tends to separate from the liquid.
8. Serve with a fruit compote, sliced banana and yoghurt!

Turkish-Style Poached Eggs

Here is something a little different for a home cooked breakfast. It is fresh and delicious, and doesn’t have the normal saturated fat elements that you would usually find in a greasy weekend fry up!

Turkish-Style Poached Eggs

Ingredients

  • 2 fresh eggs
  • 3 heaped tablespoons low fat greek yoghurt
  • 1/2 clove fresh garlic (pressed)
  • 1 pinch smoked paprika
  • 1 tablespoon fresh mint (roughly chopped)
  • 1 drizzle olive oil
  • 2 thick slices ciabatta (toasted)

Directions

1. Mix together yoghurt and garlic and then season, spread over a flat plate.
2. Bring water to the boil and add a dash of vinegar. Poach the eggs for approximately 2-3 minutes for soft yolks.
3. Assemble eggs on the yoghurt mixture and garnish with mint, smoked paprika and drizzle with olive oil.
4. Serve with toasted ciabatta.