Blackberry Breakfast Cookies

INGREDIENTS (Makes 10) 

  • 55g coconut oil 
  • 170g honey or agave 
  • 1 egg or flax egg
  • 1 tsp vanilla essence 
  • 65g whole wheat flour 
  • 2 tsp baking powder 
  • ½ tsp cinnamon 
  • ¼ tsp salt 
  • 180g rolled oats 
  • 115g fresh blackberries 

METHOD 

  1. Preheat the oven to 180 degrees C 
  2. Whisk the coconut oil, honey, egg and vanilla in a medium sized bowl 
  3. Add in the flour, baking powder, cinnamon and sold and mix with a spatula until combined 
  4. Add the oats and mix well before folding in the blackberries 
  5. Use a ¼ cup or ice cream scoop to portion mounds of the dough onto a lined baking tray 
  6. Flatten the cookies out slightly as they will not spread 
  7. Bake in the oven for about 15 minutes or until the edges are nice and golden 
  8. Leave to cool for about 10 minutes before tucking in 
  9. Store in a sealed container either on the counter or in the fridge if you want them to last a bit longer

Shakshuka

The perfect brunch (or dinner) for when you fancy something savoury that comes together in less than 20 minutes.  

 

INGREDIENTS

(serves 2)

  • 1 small onion, diced
  • 3-4 cloves of garlic, crushed
  • 1 tbsp olive oil
  • 1 400g tin chopped tomatoes 
  • 1 tbsp harissa paste 
  • 1 tsp cumin 
  • 1 tsp paprika 
  • 4 eggs 
  • Salt and pepper to taste 
  • Parsley, chopped 

METHOD 

  1. In a medium saucepan/skillet add the olive oil and saute the onions on a low heat for a few minutes before adding the crushed garlic. 
  2. Cook the garlic for another minute before adding in the harissa paste, spices and tinned tomatoes. Season to taste with salt and pepper. 
  3. Let this simmer on a low heat for 5 or so minutes for the flavours to develop. 
  4. Make 4 wells in the tomato sauce around the edge of the pan and crack each egg into a well. 
  5. Cover the saucepan with a lid and cook the eggs for about 5 minutes (or until the whites have just solidified). 
  6. Garnish with chopped parsley, more salt and pepper and it’s ready to serve. 
  7. Enjoy with crusty bread or warm fluffy pita and serve with a chopped salad and a drizzle of tahini.   

COCONUT, BLUEBERRY & PEANUT BUTTER OVERNIGHT OATS

Overnight oats are a fabulous breakfast to prep the night before so you have something nutritious to wake up to that requires simply opening the fridge! And these flavours are just divine…

Ingredients

  • 50g oats
  • 1 tbsp chia seeds 
  • A pinch of cinnamon
  • 250ml milk of choice (I used oat) 
  • 1 tbsp coconut yoghurt 
  • 1 tsp peanut butter 
  • A handful of frozen blueberries 

For toppings: 

  • Desiccated coconut 
  • Blueberry compote 
  • Sliced banana 
  • More peanut butter 

METHOD 

  1. Place the oats in a bowl or jar and mix with the chia seeds and cinnamon. 
  2. Add in the milk, yoghurt and peanut butter and mix together. 
  3. Add the frozen blueberries last, mix gently and cover in the fridge overnight. 
  4. When ready to eat, gently warm some frozen blueberries in the microwave for the topping. 
  5. Add this on top of your bowl alongside the peanut butter, sliced banana and desiccated coconut and enjoy!

Tofu Scramble

An easy savoury, vegan breakfast option that comes together in no time!

Ingredients

  • 200 g firm tofu
  • ½ red onion, diced
  • 1 garlic clove, minced
  • 6-7 Cherry tomatoes, cut in half
  • Handful of spinach, chopped
  • 60 ml milk of choice
  • 2 tbsp nutritional yeast
  • ½ tsp cumin
  • ¼ tsp turmeric
  • Black pepper
  • Salt (optional: use kala namak for an ‘eggy’ flavour)
  • 1 tbsp oil
  • To serve: bread (I used sourdough), sliced avocado, lime

Method (serves 2)

  1. In a pan over medium heat, sauté the onions and garlic in oil for about 3-4 minutes.
  2. Add in the cherry tomatoes, season with a pinch of salt and pepper and cook for a further 3-4 minutes.
  3. Meanwhile, mix together the milk, nutritional yeast, cumin, turmeric and black pepper in a jug and set aside.
  4. Crumble the tofu with your hands or a fork directly into the pan and then add the milk mixture.
  5. Mix together and cook until the tofu absorbs the liquid.
  6. Finally add the spinach and season with salt to taste.
  7. Serve on toast with sliced avocado and a squeeze of lime.

 

 

Sweet Potato Bowl

If you haven’t tried a sweet, sweet potato then you are missing out! Cook one in the oven the night before and load it up for breakfast!

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INGREDIENTS

  • 1 medium sweet potato
  • 1 tbsp nut butter
  • A sprinkle of mixed seeds
  • A handful of fresh or frozen blueberries
  • A few pieces of dried or fresh pineapple
  • A drizzle of maple syrup or honey

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METHOD

  1. Cook the sweet potato for 1 hour in the oven at 180 degrees celsius (until soft).
  2. Slice open and place in a bowl and add all your toppings! Can be enjoyed hot or cold.