This is one of those recipes where the whole thing is almost in the title. But it’s very good. Really creamy and tasty with loads of nutrients. It’s also exactly what I need to eat at the moment as work has started again and I all of a sudden need to eat breakfast way earlier and thus stay full for longer. This does the trick.
This is the breakfast cereal my childhood dreams were made of. We were only ever allowed coco pops on holidays (when Dad bought those mixed packs of single serve cereal and we’d all fight over the coco pops), when we wanted them at other times we’d just liberally sprinkle our Rice Bubbles with Milo. Delicious. Well this recipe is my adult take on this, it’s full of nuts and seeds, and gets it’s coco pops likeness from the puffed brown rice and puffed buckwheat. It’s just like a chocolate milkshake only healthy 😉
I’m really into making delicious meals out of what’s in the fridge and pantry at the moment rather than going and buying specific ingredients. It’s all in an effort to waste less and be more economical but it’s also kind of fun. Like playing ‘mystery box challenge’ with yourself – wow what a sad sentence! Anyway out of this habit has come some really great meals and this was one of them. Flavoured with ginger and turmeric and full of crispy edges and just tender sweet potato these are a great breakfast, lunch or light dinner idea. I highly recommend serving them with tangy greek yoghurt and a squeeze of lemon.
Chocolate waffles that are light like a sponge cake inside with a crispy exterior, it’s like eating a little disk of chocolate sponge. This is my third waffles post. Is that ridiculous? I just really loves waffles… and not just waffles themselves but the waffle maker too. It just makes the best toasted sandwiches… I need to experiment with more food types in the waffle maker. But back to waffles. Waffles and chocolate. Chocolate waffles. These are gluten and refined sugar free. They’re actually not that sweet at all but have a bitter chocolate flavour that works well with the slightly nutty buckwheat. As they are just a little sweet the flavours of the waffle are brilliant with fruit toppings and maple syrup.
Savoury porridge… What the?! Well this idea is nothing new… think congee. It’s just my take on it and if I do say so myself (and I’m the one who ate it so I’m in the best position to call it) it was really delicious. Despite my boyfriend telling me not to ‘mess with porridge’, I will be making this very often, because sometime when you mess with stuff magic happens. It’s also full of nutrients: fibre and protein from the oats, protein and healthy fats from the egg, calcium from the tahini, and the vitamins and minerals provided by the coriander and chilli (and whatever other veges you top with). The tahini also lends a delicious rich creaminess to the porridge. Yum.
It’s root vegetable season and I’m getting into it in a serious way. I’m trying different ways of cooking my favourite root vegetables (helllooooo Parsnip Fries) as well as trying some that I wouldn’t normally eat loads of. I’m definitely a lover of fritters and was craving a more wintery version of what I would normally make… and this is what happened. Do you use kohlrabi much? It has a texture that’s not dissimilar to broccoli stem and it tastes a bit like that mixed with a turnip. I’ve found it has more flavour if you cook it with the skin on so that’s what I’ve done here. I’ve added the Swedes because I love their slight sweetness and they give great golden colour and smooth texture to the fritters. Fritters are such a great breakfast or lunch food as they allow you to get lots more veg! Served with a simple side salad and maybe a dipping sauce these make the perfect lunch or breakfast.
You know when you have an idea for something in your head and you are completely convinced it could work and it will be delicious, and then you make it and it’s just a… mess? Yeah, that happened the first time I tried to make these. And I was going to give up and just make something from an actual recipe. Then, with help from Frase, I continued the experiment, added an extra egg, some buckwheat flour, left them in the waffle iron a little longer and voila -Gluten Free Coconut Waffles. They taste just as delicious in real life as they did in my head. crisp and golden, light and fluffy in the middle and lots of coconut flavour.
One of the best things about porridge is the endless variations it offers. It’s just a vehicle for flavour. And this one has some amazing flavours. The sticky and sweet oranges, crunchy pistachios and tart yoghurt make for a fantastic combination, all on a bed of warm creamy porridge.
Even though Melbourne is still giving us some gloriously sunny days, they are few and far between and the mornings have got chilly. Very chilly. And chilly mornings call for creamy porridge. I like sweetening my porridge with banana slices, they turn to more of a banana mash as you cook the porridge, and this spreads the flavour around. I love to add extra bits and pieces to spice it up. This one is mixed with coconut (and coconut milk if you like) and topped with golden caramelised banana and the crunch of granola/ toasted nuts and coconut. What could be better to warm you up?
Yay for savoury pumpkin bread! As it’s a savoury recipe it has no added sugar, is full of added nutrients from the pumpkin and is delicious. There’s no butter in the recipe but a swipe of butter on warm pumpkin bread would be glorious. So would some avocado and radishes. The manchego cheese gives it a mild bite that is really lovely with the hint of cayenne. This is great for breakfast or as an afternoon snack.