Breakfasts

Spanish Sweet Potato Omelette (Gluten Free, Soy Free, Dairy Free)

The magic of plants. Is it just me or is everyone else in love with chick pea flour, or besan, gram or whatever? I cannot get enough of this stuff and there’s so much more to this amazing flour than socca,¬†although that really does rock my world ūüėČ Loaded with fibre, protein and a great source of iron this creamy flour needs a little more recognition. It’s great for anyone on a restrictive diet and is really easy to bake with. Oh and makes a great omelette base too……

Spanish Sweet Potato Omelette

This is super simple Spanish sweet potato omelette is free from most aggravating food stuffs. What I mean by that is, there’s absolutely:

NO SOY
NO DAIRY
NO GLUTEN

Spanish Sweet Potato Omelette

Anything is possible. You could probably say this one is an omelette for everyone. An omelette to please all.

This can easily be adjusted according to what you have in your cupboard. I mean potato starch is just something I have but corn starch would be great or at a push just leave it out. I just used potato starch to thicken the mixture slightly but this would be fine without as long as you add the liquid part conservatively.

Spanish Sweet Potato Omelette

This contains over 25 grams of protein, yep that is more than your average pork chop or even a 4 egg omelette. Plants are so cool. This is a complete meal and an ideal lunch, especially when served with wholegrain wraps and salad. Just an idea.

Spanish Sweet Potato Omelette

Spanish Sweet Potato Omelette with Paprika

(serves 1-2)

1 small sweet potato, peeled and chopped into small squares
1/2 red onion, chopped finely
1/2 green pepper, chopped finely
handful spinach, torn roughly

batter:
1 cup chickpea flour
1 tablespoon potato starch
1 tablespoon flaxmeal
1 tablespoon nutritional yeast
sprinkle thyme, salt + pepper
1/2 teaspoon smoked paprika
1 cup almond milk + 1/4 cup water

Method:

  1. Preheat oven to 175 ¬ļ Celsius + place a greased 10 inch pan in the oven.¬†Combine the batter ingredients, whisk thoroughly until no lumps remain. Set aside to thicken for a couple of minutes.
  2. Prepare all veggies + add to the batter. Fold through so the veggies are evenly distributed.
  3. Remove the pan from the oven + add the mixture. Top with tomato + bake for 45-50 minutes.
  4. Remove + serve warm but also great as a cold snack.

Wholegrain Blueberry Banana Muffins

wholegrain blueberry banana muffins

Since I’ve been pregnant I literally cannot get enough of blueberries, it’s kinda weird the amounts I’m getting through! I must say I am getting a little sick of eating them straight from the box, plus I seem to demolish packets at a time. Naturally when it comes to recipes, I’m thinking blueberry dense muffins. It’s also nice to finally be craving something sweet as opposed to my oily and salty obsessions of late (okay I admit it, I’ve been hooked on crisps or potato chips or whatever!). So it just has to be a good solid muffin. Blueberries galore of course, like too many almost.

wholegrain blueberry banana muffins

But I hate (that word isn’t even strong enough) it when you get a ‘blueberry’ muffin and there’s like 3 solitary blueberries in the whole thing. It almost seems a tad on the criminal side and definitely a complete rip-off, an utter cheat. So I made sure this disaster would not happen here. Amen.

There’s actually nothing quite like warm wholegrain blueberry banana muffins, moist and fruit-packed and jam packed with the goodness of whole grains. I don’t know about you, but I enjoy sweet treats a lot more when I know they’re not full of white sugar, white carbs and toxic margarines. There doesn’t seem to be any excuses anymore as there are so many alternative flours and sweeteners out there now and not to mention a myriad of much healthier oils to substitute for margarine and butter. And I’m not saying this in a ‘oh she doesn’t know how to enjoy herself’ kinda way, but I reckon if it tastes better and it is in fact miles better for your body then it’s a no brainer, right?

wholegrain blueberry banana muffins

I used xylitol to cut the energy a little but regular raw sugar, maple syrup or agave would be completely fine. If you possibly can (‘cos I cannot) allow to cool before attempting to remove from papers. Just sayin’, as it’s kind of annoying when it all gets stuck in there and nobody likes sucking on a muffin case. Although I will do this if necessary.

wholegrain blueberry banana muffins

It’s one of those dry bits, wet bits, add-to recipes….easy peasy. Oh and it’s so quick, gotta love the quick ones.

It goes without saying these would be good with chocolate chips too but for me, it’s all about the blueberries right now. I’m sure it’ll be a new food obsession next week………….

wholegrain blueberry banana muffins

Have a great day ūüėČ

Wholegrain blueberry banana muffins

makes 10

dry bits:
1 1/2 cups wholemeal flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup xylitol
wet bits:
1/3 cup coconut oil, melted
1 large banana, mashed (can be subbed with 1/2 cup apple sauce)
1 cup almond milk + 1 teaspoon apple cider vinegar
1 teaspoon vanilla essence
the best bit:
1 heaping cup blueberries (I used frozen)

Method:

  1. Preheat oven to 200¬†¬ļC + line grease or line a muffin tray with cases. Add the first 4 dry ingredients to a large mixing bowl + combine fully.
  2. Mix together the wet ingredients in a separate bowl + add to the dry ingredients to form a smooth batter.
  3. Fold through the blueberries + carefully spoon the mixture into the muffin tray to 3/4 full.
  4. Bake for 20-25 minutes until a toothpick comes out clean.
  5. Remember to allow to cool or else you’ll be sucking on a muffin case!

Way too Healthy Emergency Breakfast Cookies

breakfast cookies

You know how sometimes there’s a post claiming something really is the healthiest thing ever, like ever, ever? Like cookies that aren’t really that healthy, yeah it’s mostly not that true. Tragic. Of course I don’t do that here.

Way too healthy emergency breakfast cookiesSo I’m not gonna tell you about the health benefits of this cookie. I’m not even gonna tell you that these are gluten free, or that they’re dairy free also. And these cookies contain no saturated fats whatsoever. I won’t bother telling you that these way too healthy emergency breakfast cookies are good enough for breakfast and in fact probably a lot healthier than many breakfasts out there. In fact they’re definitely healthier than most breakfasts. Really.Way too healthy emergency breakfast cookies

Just take a look at the ingredients list (I know!). Not just a New Year ‘let’s be good’ cookie but a cookie to replace all rubbish and junk filled cookies out there.
Now we can grab a cookie(s) for breakfast, guilt free. It doesn’t need to be an emergency either.

A healthy breakfast cookie

These contain most of my favourite brekkie ingredients: nut butter, oats, brown rice, raisins, COCONUT, almonds. Gosh I love all these things so of course they’re gonna go¬†in this cookie and make my day. Yay.Delicious, whole, plant based ingredients

For those days where you gotta leave in a rush, can’t stomach a full on breakfast or just want something delightful to snack on throughout the day! Oh, they dunk well too.Healthy breakfast cookies

Way too healthy emergency breakfast cookies

(makes 12-15)

wet:
1/2 cup apple puree/sauce
1/4 cup maple syrup/honey/agave
1/4 cup smooth nut butter of choice
1 teaspoon vanilla extract

dry:
1 1/2 cups gluten free oats
1/2 cup puffed brown rice cereal
1/2 cup shredded coconut
1/4 cup crushed almonds (any nut or seed would work well)
1/4 cup flame raisins (or dried fruit of choice)

method:

1. Heat oven to 180¬ļC + line a baking tray with parchment paper. Combine all the wet ingredients in a bowl. In a separate bowl add the dry ingredients + mix well.
2. Combine the wet + dry, combining thoroughly.
3. Using your hands or a spoon (i’m a hands on girl) form small lumps/balls + place on the baking tray. Flatten slightly.
4. Bake for 25 minutes + allow to cool fully before removing. These stay good for up to a week.

Baked Carrot Cake Oatmeal

carrot cake bake
I must admit I don’t at first think of carrots for breakfast but carrot cake, yes. Carrot cake in oatmeal form, yes oh yes. In oatmeal form topped with maple drenched salted nuts and seeds, yes, yes and yes. This breakfast is kind of a big deal for me. It tastes just like carrot cake but with all the nasties right outta there. See, it’s a big deal.A slice of carrot cake baked oatmeal

I ate this for breakfast warm and my it was sooo good. I also ate it cold the next day and it was even more delicious, cakier, sweeter, doughier, spicier. The great thing is you really don’t even need a plate and fork as it’s perfect for just picking up and eating on the go. Gosh, this kind of food is me food, me all over, in baked carrot cake oatmeal form!DSC_9363

The great thing is it’s pretty much as healthy as regular oatmeal or granola and packed full of healthy fats and protein. Plus you squeeze in a carrot first thing! This is the kind of breakfast that’ll keep you going until lunchtime, no blood sugar crashes in sight and packed full of delicious healthy ingredients. But then again this doesn’t even have to be brekkie as it’s way good enough as dessert. Amen.¬†Delicious healthy ingredients

It was hard not to eat the whole tray. Severe restrain was exercised here. I wish I was more like Russ with his self control, maybe it’s a guy thing! Not that self control needs to be exercised as it’s so healthy but I mean I ate three pieces compared to his one………where’s the sharing eh?!! Not to worry as I’ll be making more of where this came from and might next time do an apple pie version, or pumpkin pie, or pineapple cake, chocolate brownie baked oatmeal……………………..A slice of carrot cake baked oatmeal

Here’s to having more desserts for breakfast and starting the day right with pudding!Carrot cake baked oatmeal

Baked carrot cake oatmeal

(serves2-4)

dry:
4 medium carrots, peeled + grated
1/4 cup raisins
2 cups oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg + ground ginger
2 tablespoons soft brown sugar
pinch of salt

wet:
2 cups almond milk
2 tablespoons flaxseed combine with 6 tablespoons water
1 teaspoon vanilla

topping:
1/3 cup each of walnuts, sunflower seeds + pumpkin seeds
2 tablespoons maple syrup
2 tablespoons melted vegan butter

method:

1. Preheat oven to 200¬ļC.¬†Combine all the dry ingredients in a large mixing bowl. Seperately whisk the wet ingredients together fully.
2. Add the wet to the dry + combine thoroughly. Transfer mixture to a baking dish, allowing to soak for 30 minutes.
3. Combine the topping mixture + spread evenly over the oats. Bake for 25 minutes or until set + browned on top.

Acai Berry Detox Bowl

acai berry detox bowl

Ah acai, acai. Or rather ah-sigh-EE, ah-sigh-EE! I first met acai when I was in Brazil where they sell it on the streets everywhere, usually in the form of acai bowls or cups. You cannot miss them, they really are everywhere. Lovely piercing purple dollops on every street corner. The thing is, it’s damn cheap in South America and you pay a pretty penny here for it but the desire to get reunited with acai was too strong and I really HAD to have some. Yeah when I think of Brazil these bright purple cups are high up there on my list of Brazil memories, funny the things that stick with us!

Acai cup

Having this again made me remember why I love it so much! Memories of Copacabana beach and the beach vendors selling bright vibrant purple acai bowls topped with all sorts of things. This is super refreshing and truly feel good food. It’s more filling than it looks as it contains a hefty amount of fruit which adds to the thick consistency and more importantly the turbo charged vitamin and mineral antioxidant content. This is truly good mood food.Acai cup in the blender!

Acai is more than just a pretty face and a hard to pronounce berry. It’s wonderful stuff, the superfood of superfoods and is one of the planet’s highest sources of antioxidants. As such this acai berry detox bowl is packed with mega health benefits, here’s just 5 of so many:

high in a particular antioxidant (called anthocyanins but you don’t care about the name right?)¬†that lowers cholesterol
aids weight loss and reduces negative effect of high fat diets
high in fibre and detoxifying
anti-ageing
energy boost, combats fatigue and exhaustion.Beautiful acai + the toppings!

It’s not a smoothie, it’s not ice cream, it’s not frozen yoghurt, it’s a cleansing acai bowl for any time. A thick, sweet, berry infused superfood soft serve.Pretty acai cup

Make it thick or thin, dark or light, acai will never let you down. My new favourite snack!Acai cup

Acai berry detox bowl

(serves 1)

1 frozen banana
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
1/2 cup coconut milk
1 tablespoon almond butter
handful spinach leaves
1 heaped tablespoon acai powder
berries, seeds, sliced banana + coconut for topping

Blend all the ingredients on high speed until smooth + creamy. A thick frozen yoghurt consistency is best. Top with delicious things and enjoy.

Gluten + Dairy Free ‘Snickers’ Pancakes

snickers pancakesDessert for breakfast is sometimes the only way forward. Chocolate. Peanuts. Caramel. Pancakes. I shouldn’t think it gets much better than this. Well not in pancake world anyhow! I wish I had more creativity at breakfast but I always stick to my oats and a thousand trillion toppings. It’s only when I have something like this that I tell myself – ‘eat more pancakes, you crazy person’. Everybody should be eating more pancakes….as long as they’re plant based and super good for you!snickers pancakes

So not only was I trying to jazz up my pancakes ‘Snickers’ style but was also trying to perfect my gluten and dairy free pancake and I tell you what, this was right on target. Utterly delicious actually. You know they’re a success when you literally cannot wait to make them again and eat the whole damn lot.¬†snickers pancakes

These Snickers pancakes have an ever so slightly sweet taste (I figured they didn’t need much sugar when they’re studded with chocolate + drowned in caramel sauce!), a nuttiness from the wholesome gluten free flour, creaminess from the almond milk and flax and they rose like a treat too! So happy with that.pancakes glorious pancakes

You gotta expect a slightly denser pancake when your using GF flour and no eggs and these were still much lighter than I envisaged. Let’s face it, who wants a pancake you could break into someone’s house with?¬†Not me and in taste terms these are¬†miles better than any white processed pancakes I’ve had in the past.¬†I’d always recommend using roasted nuts as the taste is way better and makes them super crunchy too. These Snickers Pancakes are really very delicious. I want them again, right now.¬†snickers pancakes + caramel sauce

Gluten + dairy free ‘Snickers’ pancakes

(serves 2)

1 cup all purpose gluten free flour (I used Dove’s Farm)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons brown sugar
1 1/2 cups almond milk
2 teaspoons apple cider vinegar
1 tablespoon flaxseed
1 teaspoon vanilla extract
2 tablespoons coconut oil
1/4 cup crushed roasted peanuts
1/4 cup dark dairy free chocolate chips
raw caramel sauce or shop bought

method:

1. Combine the first 4 dry ingredients in a large mixing bowl. Meanwhile add the milk, apple cider vinegar, flax + vanilla extract to a jug + whisk thoroughly.
2. Add the wet mixture along with the coconut oil to the dry ingredients + mix thoroughly. Stir through half the peanuts + half the chocolate chips.
3. Grease a non stick pan with coconut oil + scoop 1/4 cup size amounts of the mixture onto the griddle pan. Allow to brown (about 2 minutes) on one side + flip for another 2 minutes. Transfer to a warm oven whilst cooking the remaining pancakes.
4. Top with the remaining peanuts + chocolate chips. Drizzle generously with caramel sauce + revel in all this snickers glory.

Chocolate, Banana + Peanut Chia Pudding (GF + Vegan)

chia puddingMy November resolutions are to eat more¬†chia¬†and to get stuck into this¬†chocolate, banana and nut fiasco at least once per week! What a combo this is and a great way to get a my chia nutritional fix. It’s not hard to stick to these resolutions at all.¬†Easy process - chia pudding

This chocolate, banana + peanut chia pudding is super simple and can be prepped the night before for a next day nutrient dense pick me up. The chia seeds just need to soak up the lovely liquid and you’re ready to go. I blend mine for a smooth mousse-like consistency but it’s equally delicious left as is for that chia tapioca vibe. Of course it doesn’t need caramel sauce but that’s besides the point, add it anyway cos it’s beyond delicious. Just in case you wanted to know, I devoured both of these and enjoyed every last scrap.2 chia puddings

I’m monkeys, I’m nuts, just full on head over heels for this chia pudding and for very good reason too. It’s more than an instant energising and transportable snack, much much more:

gluten + dairy free
rich in omega 3
iron rich
high protein
good source of fibre
high in potassium
low in sugar
breakfast or pudding

She ticks every box. Get some chia and get chia pudding-ing. Chia pudding + caramel sauce

Chocolate, banana + peanut chia pudding

(serves 2)

30 grams chia seed
1 cup almond milk
4 dates
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 tablespoon maple syrup

peanuts
banana, sliced
puffed rice, granola
caramel sauce
anything your heart desires

Method:

1. Soak the chia seeds + dates in the almond milk for 1 hour or leave overnight. Add the soaked mixture to the blender with the remaining pudding ingredients + blend until smooth + mousse like.
2. Serve in a glass dish, layered with toppings of choice but my advice is bananas,  peanuts + caramel sauce. Enjoy this tonne of yumminess you just made.

Pumpkin Spiced Coconut Pancakes (Gluten Free + Vegan)

Pumpkin spiced coconut pancakesToday is mostly about delicious stacked pancakes and awe inspiring quotes. These words of wisdom made their way into my life this morning:

‚ÄúOnly the truth of who you are, if realised, will set you free.‚ÄĚ

Eckhart Tolle

Deep eh? Man I gotta read ‘The Power of Now’, like now! ¬†I love it when a quote just sparks something in me, inspires, motivates, ignites and this is definitely one of those quotes for me. Discovering and accepting our true authentic selves, existing as we truly are, the good, the bad and the ugly, practicing self acceptance and lending the same sentiment to others. It’s authenticity that I value more than anything and it’s clear to see when someone is being their true and authentic self, these people are magnets as we’re always drawn to the real. I vow never to be afraid of being the truest realest me, embracing self discovery always, because let’s face it, who doesn’t want to be free?¬†Pumpkin spiced coconut pancakes

Who we are when people aren’t looking, listening, simply observing ………… well that’s how we should allow ourselves to be all the time. It’s a journey at the end of the day so let’s have some pumpkin + coconut spiced pancakes along the way. See how I did that, eh?

Pumpkin spiced coconut pancakes

I’m really rinsing the pumpkin thing at the mo and seeing as i’ve never had pumpkin pancakes there was very good reason to keep going with this pumpkin theme, I mean obsession. It’s hardly a crime is it?! Honestly, it’s fair to say I have a pumpkin preoccupation all year, not just halloween!Pumpkin spiced coconut pancakes

Well what about these then, a stacked pile of loveliness. So yum but unfortunately I didn’t make enough. Their moreishness (yes, in my world it is a word!) ¬†plus sharing with Russ proved hard to do…..soul destroying really.Pumpkin spiced coconut pancakes

These pumpkin spiced coconut pancakes are oat based, eggless and pumpkin packed so they’re great for dairy and gluten free diets or for anyone who is simply cutting back on these things. I used a little coconut oil for greasing, maple syrup for drizzling and nuts for dressing. A pretty good breakfast I’d say.

Be happy and proud of who you really are and eat pancakes, often. Pumpkin spiced coconut pancakes

Pumpkin Spiced Coconut Pancakes

(Serves 2)

1 cup gluten free oat flour (make your own by processing oats to a fine flour)
1/3 cup desiccated coconut
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each of cinnamon, nutmeg + ginger
1/2 cup pumpkin puree
1 cup almond milk
1 flax egg (1 tablespoon flaxseeds combined with 3 tablespoons water)
pecans + maple syrup
coconut oil for frying

  1. Combine the dry ingredients in a mixing bowl. Whisk the pumpkin puree, milk + flax egg in a measuring jug.
  2. Add the wet ingredients to the dry + combine thoroughly to form a thick batter.
  3. Using a 1/3 cup, ladle the batter into the pan + cook well on both sides. Transfer to the oven to keep warm whilst cooking the remaining pancakes.
  4. Tower the pancakes on a plate, sprinkle with pecans + drizzle with maple syrup.

Vanilla Chia + Berry Pudding (Gluten free, Raw + Vegan)

Because PROTEIN is EVERYWHERE and plants are powerful!Delicious vanilla chia pudding

Yesterday I went for a check up at the doctors and I feel the urge to share some of our chit chat with you:

Nurse: “Make sure you eat lot’s of meat for protein”.

Me: “I don’t eat meat”

Nurse: “Oh right, so where do you get your protein from?”

Me: “Chia seeds”

Nurse: ‘What are they?”

I wont go on and yes, don’t worry I was just being a tad difficult with the whole chia seeds comment. Admittedly, I could have reeled off a whole host of ingredients she’d most likely heard of but I was having a moment and I thought that being a nurse she’d have a bit more of a grasp on non meat protein sources. Of course I explained that I eat a lot of plant based protein and it¬†seemed like her mind was put at ease, albeit with intrigue. She really was a lovely nurse but gee whizz, I just wasn’t expecting that, not from a nurse anyway. I get asked the protein question a lot and it’s hard for me to answer without providing so much information that the other person switches off (what? I’m passionate!). Usually, I go for a simple yet adequate response to this regular question with ‘oh, lot’s of different plant sources’. I’d rather it this way than start a mini powerpoint presentation to preach on how wonderfully abundant protein is within mother nature.Vanilla chia pudding

So this vanilla chia pudding is a celebration of plant based goodness….and protein of course. There are endless fantastic plants that are an excellent source of protein but today I’m picking on chia¬†because of it’s overall amazingness. I really do love the chia seed for it’s versatility and abundant health benefits. Chia really is the seed that just keeps on giving. Check out my post on the the health benefits of this Aztec wonder food and why it’s such a great addition to any diet.Vanilla chia pudding

Vanilla chia pudding is super easy to make and requires just a little pre-soaking before being thrown into the blender for a sweet, creamy and insanely healthy pudding. Great layered with any fruit you want but berries just fit so well and I dressed mine with cocoa nibs because they’re deliciously good for you. The little green sprig is in fact stevia. I cannot believe I found a stevia plant and it was completely by accident and at a builder’s merchants….so random! Of course I’m now looking for any excuse to use fresh stevia and this is one of those!Easiest pudding recipe ever!

Chia really does give good pudding.

So, where do ya get your protein from? Only kidding! No but seriously now, what’s your favourite way to use chia?

Peace, love and acceptance.Chia pudding + spoon ready to go!

Vanilla chia + berry pudding

(Serves 1)

1/4 cup chia seeds
3/4 cup almond milk
1 teaspoon vanilla extract
2 tablespoons maple or agave syrup
1 banana (I used frozen)
a large handful of raspberries + blueberries
cocoa nibs for dressing

Method:

1. Soak the chia seeds, milk, vanilla, syrup + banana for at least an hour in a mason jar. Soaking overnight is ideal.
2. Empty the contents into a blender + blitz until smooth. You may need to add a little more milk here for a yoghurt like consistency. Taste + adjust sweetness if necessary.
3. Layer a glass bowl or tumbler with the pudding + berries + dress with cocoa nibs or your favourite nuts.

Raw Buckwheat Vanilla Porridge (GF + Vegan)

Raw buckwheat + vanilla porridge for twoThe perfect breakfast.

Today is most definitely a day for raw buckwheat vanilla porridge and following your heart.

I’ve been cotemplating, pondering and realising today. Realising that no matter how much you tell yourself otherwise, you cannot get along with everyone. This may sound obvious but I got caught up for a while there, caught up in the belief that we should all get along and love thy neighbour regardless. But I don’t buy it. Today I understand the need to be a better person, to strive for harmony and most of the time I’m good with this. You know the kind of stuff I’m talking about- less judgements, helping others more, greater compassion, embracing differences and just general goodness. On the whole, I am this person, I’m pretty kind, ¬†I care, I make a point of understanding different viewpoints, I like to help, yeah I’m doing OK here.

But then it happened, I gave in and accepted that some people are simply not deserving recipients of our precious time and energy. Perhaps I ¬†sound like a bitch and maybe I am, but I’m ok with this because sometimes you have to have an opinion and just go with what you believe, I’m big on integrity. And I’m not talking about particular people but just generally accepting that some differences cannot be bridged in life. Those who just feel like a steep hill, possessors of harsh tongues, makers of arbitrary judgements, disregarders of other’s feelings, showers of sheer recklessness, complacent with delicate souls -it’s these who I’m talking about. When one cares less for the consequences of their actions or lifestyle choices, who are aware ¬†but care ¬†much less of the damage they cause to themselves and others too, including the world we share, yes I can get along but not get on with them. I know it’s such a minority but it still just is and I’ve decided to let these toxic people go, albeit lovingly, with good thoughts and no hard feelings.

There’s too much greatness out there, overwhelming acts of kindness and heartbreaking generosity, thank god for all these good people……and for delicious breakfasts too.Raw buckwheat + vanilla porridge

So I love porridge but usually stick with the oat variety, definitely one of my favourite foods ever. But I was kind of intrigued by buckwheat porridge so it was high up on my hit list of recipe to-dos! ¬†I found the raw buckwheat very reasonably priced in a local health food shop. This recipe requires the raw groats so be sure that you don’t buy the cereal version because this is not what you want. Despite the name, there is no wheat in buckwheat so this super whole grain is a fabulous option for gluten free diets or even as a change to the grains that get so ingrained in our diets! This buckwheat breakfast is simple, wholesome and can be enjoyed on the run too. The perfect breakfast.Easy buckwheat porridge process

Raw buckwheat vanilla porridge is an uber easy process – just soak the groats overnight, rinse, combine with the remaining ingredients and blend. Like overnight oats these can be flavoured any way you prefer or accordingly to what’s in the fridge. I decided almond milk with vanilla and cinnamon to be the wisest decision – I can’t get enough of this little combo. Adding the dates to the mixture thickens it a little as well as giving a fudge like flavour, so yum and I truly believe we should add dates to everything. Always looking for an excuse for a berry fix I decided to top this creamy buckwheat with British raspberries and blueberries. Yeah I know, British blueberries eh – since when did we start producing blueberries? That’s exactly what the Waitrose package said so no complaints here! I also remembered that there were still lots of blackberries on the bush behind the flat and I couldn’t resist the thought of triple berries for breakfast!Raw buckwheat + vanilla porridge

Why this is the perfect breakfast….first up, whole grain buckwheat is great for our cardiovascular system, has a positive effect on blood sugar control and is a great source of fibre. Also, it’s zero gluten, free of dairy and soy -perfect. What’s more, the added berries, nuts and almond milk make this an antioxidant and calcium rich balanced and nutritious way to start the day. Raw buckwheat porridge¬†is so versatile and works well with any fruit, I suspect apples and bananas would be pretty special though. This recipe is great as a simple yet perfectly nutritious breakfast or a smooth nutty dessert. It’s all your choice.Raw buckwheat + vanilla porridge

Raw buckwheat + vanilla porridge

(serves 2)

2 cups raw buckwheat, soaked in water overnight
1 cup almond milk
1/4 cup maple syrup
3 dates
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup pecans

to serve:
berries
extra pecans

Method:

1. Rinse the soaked buckwheat groats with clean running water + add to the blender with the remaining ingredients. Blend until smooth.
2. Serve in glass bowls and garnish with berries + pecans.

 

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