Rhubarb & Honey Breakfast Pots
Total Servings: 4
Total Calories: 244cal
Preparation Time: 05 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
INGREDIENTS
- 400g rhubarb, cut into 4cm pieces
- 3 tbsp honey
- 50g jumbo oats
- 25g hazelnuts, roughly chopped
- 25g coconut chips
- 400g Greek yogurt (0% fat)
- ½ lemon, juiced
INSTRUCTION
1. Preheat the oven to 200C/Fan to 180C/. Place the rhubarb, 2 tbsp of honey, and lemon juice in a single layer in a baking dish and tightly cover with foil.
2. Roast the rhubarb for 17-20 mins or until it is very soft. Cool all the way. While the rhubarb is cooling, put the oats and hazelnuts on a baking sheet in the oven. Mix the last tbsp of honey with the last tbsp of water, pour it over the nuts, and toss. Cook them for 15 to 20 minutes or until they are lightly browned and smell like toast. Five minutes before the end, add the coconut chips. Layer the rhubarb (including any juices) and yogurt in 4 small jars or glasses.
3. If you want to eat it right away, add the oats, nuts, and coconut. If not, cover the pots and put them in the fridge. They will stay good for 4 days. Put the nuts in a container that won’t let air in, and sprinkle them on right before you serve.
Figs On Toast with Goat’s Yogurt Labneh
Total Servings: 6
Total Calories: 160cal
Preparation Time: 10 minutes
Cooking Time: 00 minutes
Total Time: 10 minutes
INGREDIENTS
- 250ml goat’s yogurt
- 6 slices sourdough
- 4-6 ripe figs, sliced
- Runny honey, to serve
- sprigs of thyme leaves picked
INSTRUCTION
1. Pour the salted yogurt into a sieve lined with muslin or a clean J-cloth to produce labneh.
2. Place the sieve over a bowl, cover it with plastic wrap, and refrigerate overnight. Transfer the labneh to a bowl and stir in the thyme when ready to serve.
3. Labneh was liberally spread on the toast. Add the figs, a sprinkle of honey, and other thyme leaves.
Breakfast Oatmeal Cookies
Total Servings: 8
Total Calories: 200cal
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS
- 1 egg, beaten
- 50g butter, melted
- 3 tbsp. soft light brown sugar
- 1 tbsp maple syrup
- 100g jumbo porridge oats
- 1 tsp. baking powder
- 50g raisins
- 50g dates, chopped
- 50g whole meal flour
- a good pinch of mixed spice
- a good pinch of ground cinnamon
INSTRUCTION
1. Preheat the oven to 180C/Fan to 160C. Put the egg, melted butter, sugar, and maple syrup in a bowl. Mix baking powder, raisins, dates, flour, oats, and spices.
2. Then mix the wet and non-wet ingredients. Mix well until everything is mixed, and then set aside for 10 minutes to let the flavors blend. Put big spoonfuls of the mixture on a baking sheet lined with baking paper or silicone baking mats and press down to flatten.
3. Bake for 15 minutes or until the edges are crisp and golden (the middle will stay quite soft). Let cool for 10 minutes on the wire rack to complete cooling.
Healthy Banana Pancakes
Total Servings: 4 (2 pancakes for each) Total Calories: 100cal
Preparation Time: 05 minutes
Cooking Time: 15 minutes
Total Time: 15 minutes
INGREDIENTS
- 1 ripe banana, mashed
- 1 tbsp. peanut butter
- 2 eggs, beaten
- spray olive oil
- maple syrup (optional)
INSTRUCTION
1. Add banana, eggs, and peanut butter in a small blender until the mixture is smooth. Spray a non-stick pan with oil and heat it over medium heat.
2. Drop spoons of the batter into the pan. Wait a few minutes before you flip the food. These will take longer to cook than pancakes made with flour, and you’ll need to convert them carefully because they won’t set on top like regular pancakes.
3. Spoon into the pan and cook for 2-3 mins. Turn, cook until it is golden brown and firm. Serve it with sliced banana and a drizzle of maple syrup if you want.
Cardamom & Peach Quinoa Porridge
Total Servings: 2
Total Calories: 230cal
Preparation Time: 05 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
INGREDIENTS
- 75g quinoa
- 4 cardamom pods
- 250ml unsweetened almond milk
- 2 ripe peaches, cut into slices
- 1 tsp. maple syrup
- 25g porridge oats
INSTRUCTION
1. In a small saucepan, combine the quinoa, oats, and cardamom pods with 250ml water and 100ml almond milk.
2. Bring to a boil, then gently simmer for 15 minutes while stirring occasionally. Pour the remaining almond milk and heat for five minutes or until creamy.
3. Remove the cardamom pods, place the pudding in bowls or jars, and top with peaches and maple syrup.