Great breakfast options…
There are differing views to the value of breakfast from ‘Never miss it’ ranging to ‘Let your body decide’. I need my engine started in the morning and can’t function without it- I get narky,really really narky for a start and secondly, if i took my supplements on an empty stomach, I’d be feeling sick all day – not great when you are trying to do a day’s work. When I’m at work, it’s quick, usually at the desk, the main requisite being a really good coffee and a flapjack brought in from home filled with nuts and seeds – great for keeping me going for a while. At the weekend when there is more time, we love a leisurely breakkie, read the papers, cook something substantial with eggs and have some homemade granola and muffins as an option too. This is my most favourite recipe for granola – full of good nutritious ingredients and if you don’t have everything, just substitute something else in. The muffins are a bit different and are a great option for using left over butternut squash. They are such a sweet veggie that they make a great option for putting into breakfast muffins. A couple of handfuls of blueberries make a great antioxidant boost also if you have them, serve on the side with the muffins.
Crunchy Oat Granola
4 tablespoons honey
100 gr rolled oats
225 oat flakes
100g barley flakes
50 gr rye flakes
25 gr toasted pumpkin seeds
100 ml coconut oil
40 gr millet flakes / wheat germ
50 gr chopped dates, figs, dried bananas,
80 gr toasted hazelnuts
50gr your choice of pine nuts, almonds, pecans,
Preheat oven to 170deg
Combine first 7 ingredients along with the coconut oil
Spread out in a roasting tray and bake in a pre-heated oven for 30 – 40 minutes until golden brown. Stir the mixture every 10 minutes to prevent uneven browning.
Allow to cool and then combine with the millet, fruit and nuts
Store in an airtight tin (this will keep for several weeks)
Serve with yoghurt, honey fruit compote for a delicious sunshine brunch
Breakfast Muffins with Butternut Squash Puree, Apple and Hazelnuts
1 ¾ cups flours – you can use all gluten free white mix or a mix of almond, hazelnut, brown rice, jowar flours.
¼ cup coconut oil
1 tsp vanilla
½ tsp lemon zest
1 sweet apple grated
½ cup butternut squash pureed
½ tsp salt, baking powder, bread soda and zanthan gum
½ tsp ginger and mixed spice
½ cup coconut palm sugar
3 tbsp chopped hazelnuts
Mix the flours, salt, soda, baking powder and spices together
Whisk the eggs with the coconut oil, sugar, vanilla and lemon zest
Stir in the puree and add the wet to the dry and mix gently but ensure they are fully combined
Stir in the grated apple and pour into muffin cases .
Top with chopped hazelnuts and bake at 170 for about 15 minutes until golden brown.
Serve warm with a fresh brew of organic coffee and some delicious fruit.