oliveoilandlemon

recipes for healthy living

Tag: breakfast

Peach Spelt and Almond Breakfast Muffins

Must lower sugar than the usual fair and no melted butter or oil this time, just some delicious butter milk. I love these paired with a bowl of my favourite Greek Style yoghurt.

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Peach Spelt and Almond Muffins

3 peaches stoned and sliced
3 tbsp water (optional see below)
1tbsp brown sugar (Optional see below)
If the peaches are not ripe, then toss with the water and sugar and roast at 180C for 10-15 minutes until tender.
If the peaches are ripe omit the water and sugar and set aside until needed

1 cup self raising flour
1 cup wholemeal spelt flour
½ cup almond flour / ground almonds/ almond meal
80g coconut palm sugar or light brown sugar
3tbsp poppy seeds
1 tsp ground ginger
1tsp mixed spice
1tsp baking powder
25g sliced almonds
2 eggs topped up to 320ml with buttermilk

Put all the dry ingredients except for the sliced almonds into a mixing bowl and whisk to combine.
Make a well in the centre and pour in the egg milk mixture.
Mix well until you have a smooth batter.
Add in 2/3’s of the peaches and mix well.
Pour into a well greased bun tin or paper muffin liners (makes about 10)
Cover with the rest of the sliced peaches
Bake for about 15 minutes if in the bun tin or about 20 mins if in muffin liners until a skewer comes out clean
Serve as is or with a delicious pot of yogurt of choice.

Home made Sweet Potato Based Granola

 

sweet pot granola

You read that right, this is my Secret Ingredient Granola based on sweet potato which has been peeled, steamed or boiled and cooled – I just cook extra and keep some leftovers!

Stores for a week or 2 in a zip lock bag or kilner jar.

Serve with yoghurt and fruit compote for a delicious blood sugar balancing, fulling sustaining breakfast.

Sweet Potato Granola

9oz sweet potato, boiled blended smooth and cooled

10oz oats

2oz pecans chopped

1oz unsweetened desiccated coconut

1tbsp coconut oil

1 tsp mixed spice

½ tsp turmeric

1 tbsp each of chia, flax and poppy seeds

3oz sultanas or other dried fruit of choice

Add the oats, coconut and spices to a bowl, and pour in the sweet potato puree and the oil. Mix well to incorporate until the mixture resembles a dryish cookie dough

Spread out onto a baking sheet which is lined with parchment paper or lightly oiled.

Bake at 170c for 10 minutes then stir the granola to turn over and bake for a further 10-15 minutes until crispy and golden brown.

Let cool then stir in the rest of the ingredients.

Store as directed.

©Grainne Parker 2017

 

Blueberry and Orange Oat Muffins

Blueberry and Orange Oat Muffins

A moist delicious soft crumb muffin which is gluten free and low GI thanks to the oats. Really filling and a much lower sugar muffin than normal. This is such an easy recipe that you can start the kids baking with this one.

 

200g Gluten Free Flour- (or you can use my mix recipe which is below)

100g Oats

50g Ground Almonds

2 tsp baking powder

2tbsp poppy seeds

1 tsp ground cinnamon

100gr sugar

Zest and juice of 2 oranges

2 eggs

100ml sunflower oil

125g blueberries

Oven at 170C

Makes 12                 

 Mix the dry ingredients together.

Whisk the eggs with the zest, juice and oil.

Pour into the dry ingredients and mix well to combine.

Stir in the blueberries.

Divide across 12 cup muffin tin lined with paper bun cases.

Bake for about 20 minutes until golden and cooked through.

 

Gluten Free Flour Mix 2, 2, 1+1

This mix can be put together using the ratio 2, 2, 1 + 1

2 cups of rice flour – you can use white or brown

2 cups of corn flour

1 cup of ground almonds

1tbsp xanthan gum

Simply mix everything together using a hand whisk to remove any lumps and evenly mix the different flours. Store in an airtight jar until needed. You should follow any GF recipe omitting additional xanthan gum but adding baking powder or bicarbonate of soda as directed.

 

Waffles for Breakfast

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Pancakes don’t do it for me and I remain unimpressed by the pics of pancake piles which see to be everywhere. As an alternative I have been testing out new breakfast options especially for the weekend when you have more time to sit around and chat and enjoy a more leisurely breakfast. These are easy to prepare and will reheat happily in the toaster. They are gluten free and delicious !

Seed and Oat Waffles

Makes 6

60gr milled Flax Pumpkin and Sunflower seed mix

3tbsp oat flour or gf flour of choice

tsp baking powder

½ tsp salt

2 eggs and 2tbsp milk of choice

1tbsp melted butter or coconut oil

Oven at 170C

Whisk the dry ingredients together

Beat the eggs with the milk, add the melted oil. Pour into the dry and mix well until you have a smooth batter.

Pour into the waffle molds and bake for approximately 15 minutes until golden and cooked through.

Serve straight away or let cook and then toast when needed.

Serve with a poached or fried egg and some turkey rashers and sour cream.

Delicious and not a pancake in sight!

 

Breakfast Burrito with Eggs & Guacamole

burrito-with-eggs-and-beans

This is such a delicious breakfast option and with the Christmas holidays approaching and more opportunities for lazing over breakfast I thought this would be a good recipe to post. Dare I say it, for any suffering from hangovers, it’s also a good option with protein from the beans and egg, good fats from the guacamole and a lovely tex mex flavour thanks to the spice mix used in the cooking. Bloody Mary on the side is optional 🙂

Breakfast Burrito with Eggs & Guacamole

Serves 3 but is easily doubled out and will reheat perfectly.
1 medium white onion diced finely
1 tbsp tex mex spice mix from here
1 tin black eyed beans, rinsed and drained
i tbsp tomato passata
1 tbsp rapeseed oil
Salt and pepper to taste

1 or 2 eggs per person as required
1/2 or 1 wrap per person.

Heat a pan over a medium heat
Add the diced onion and sweat until soft but not coloured
Add the passata and the spice mix and cook out for about 3 minutes. Add a splash of water if it looks like it is drying out.
Tip in the drained beans, season well, stir well and cook for about 5 minutes until hot.
Meanwhile dry fry the wraps on a pan until a little golden on each side,
Keep warm which you fry the eggs.
To serve place a wrap onto your plate, top with the bean mixture, followed by your egg and a tablespoon of guacamole.

Guacamole
3 ripe avocados
1 large handful of fresh coriander chopped
Juice of 2 limes
Salt and Pepper to taste

Tip everything into a blender and blend until smooth,
Taste and adjust seasoning as required,
Keep covered with clingfilm until required.

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