I love making ‘loaves’….they feel like a special treat for breakfast or brunch and are also great in lunchboxes. I make quite a variety – and will post more another time – but this one is a goody as it only need a little bit of sugar due to the dried fruit content. You can make it without the sugar too, My kiddies have loved it since they were little and it freezes quite well too. I sometimes grab a slice from the freezer to take to work when I am going in early – it defrosts while I am in my first meeting or 2 and I have it with a cup of tea for a late breakfast.
WHAT YOU NEED
2 cups wholemeal self raising flour
1 cup yoghurt (I use a full fat natural yoghurt, or a full fat greek yoghurt – the low fat ones don’t work as well)
1/3 cup orange juice
100 g butter melted
about 100g sugar (caster)
About 2 cups chopped dried fruit – I use figs, raisins, apricots
rind of an orange
WHAT TO DO
Beat all ingredients except dried fruit in a mixer until just combined
Stir in dried fruit – you can also stir in some chia or linseeds if this tickles your fancy
Pour into a greased and lined loaf pan and cover with foil
Bake (at 180 C) about and hour and a quarter – remove foil and bake about 10-15 more mins
Stand for 10-15 mins before turning out to a rack to cool
Yummy at room temp when very fresh and also toasted with some butter
I am not a big breakfast fan, especially during the week when I am rushing and out of the house early. So I search for different enticing breakfasts…
This one is really quick and easy, the kids quite like it too (and I used to make it with more yoghurt stirred through when they were babies). It’s done in 5 mins – you can also mix and match with some chopped dried fruit, nuts and seeds. ENJOY x
WHAT YOU NEED:
1/3 cup cous cous
1/3 cup boiling water
1/2-1 green apple
Shake or 2 of cinnamon
Some plain or vanilla yoghurt
(maybe a drizzle of honey or maple syrup)
Any nuts or seeds to sprinkle on top!
WHAT TO DO:
Pour water over cous cous and cover – about 5 mins
During this time grate the apple
Fluff up couscous, stir through apple and cinnamon
Add a dollop or 2 of yoghurt and the honey/maple ifyou want it (i dont usually) and sprinkle on some seeds – I usually have pepitas and sunflower seeds and maybe some linseed.
You are done! If your mornings are as rushed as mine you can have this made and eaten and the bowl in the dishwasher in 10-15 mins (I’ve timed it!)
What are your favourite quick breakfasts? – let me know in the comments!
Ok by special request I give you the EASIEST savoury muffins in the world! My kids love them as they are but you can adapt this and add whatever you like – cubed roast veg, grated zucchini, sundried tomatoes, fetta… As they are the kids like them, they are good in a lunchbox and are also really nice in winter with a soup for dinner. Best of all they are seriously quick and easy. Good for the teeny tinies too as they make good finger food.
CORN AND CHEESE MUFFINS
WHAT YOU NEED
Can of creamed corn
‘Tin’ of self raising flour
“Tin’ of grated cheese
(I use the tin from the corn to measure the rest)
WHAT TO DO
Mix all together – add whatever else you like (can also add an egg if you want to for protein)
Put in muffin cases
Bake at 180 until golden (about 15 mins)
I am serious – its that easy! I sometimes whip these up for breaky too…side serve of fruit and the kids are happy!
This is one of those standby meals that once you have in your routine you will wonder how you did without it! It is able to be made with things you have in your pantry or fridge and kids love them for breakfast or lunch (and my son also liked to take these in his lunchbox!). My kids have been wolfing these down for years – ever since my younger son started with finger foods! I’ve tried them out on loads of kids when they’ve been over for a play and generally they are a huge hit – adults like them too with some interesting fillings. You can make these gluten free by using a gluten free wrap!
Experiment with your fillings from a basic cheese with fresh tomatoes or tomato paste (or sauce if you really are low on ingredients!) to tuna, mayo and corn with cheese, avocado and sweet chilli, mashed roast pumpkin, seeds and cheese, mushroom and cheese, chicken and corn… mashed baked beans…. the list goes on.
Here’s how you make them…
Take 2 wraps (I use a multigrain or rye wrap) and put a thin filling on them. You can also use tortillas if you prefer.
Make into a sandwich
Heat a pan with a spray of olive oil
Cook for about 2 mins each side until crispy/warmed and the cheese has melted
Cut into triangles and serve
All done in under 5 mins!
– I always make sure I have a pack or 2 of wraps in the pantry as they last a while and are a great back up for these or for other meals.
I’d LOVE to hear what filling combos you try!
- The Breakfast Quesadilla (theovernighttoddler.wordpress.com)
Well it is a cold and rainy day here in Melbourne and, as such, a perfect day for a lazy morning in with your family – or a lovely day to have some friends over for brunch. I am so glad my kids are getting old enough that this is actually close to their idea of fun too…
I love cooking brunch, and make all sorts of yummy things – sweet and savoury – but since I was little I really cant go past lazy sunday morning breakfast of pancakes. I posted a good recipe a while back but here is another (more indulgent) one to try. I like using buttermilk, it keeps the pancakes very fluffy (and buttlermilk can keep for a while in the fridge so it is a handy thing to have on hand)
We often have our pancakes with maple syrup, yoghurt, fruit or lemon and sugar but when I feel like it I also love to make some yummy fillings and a couple of these are here for your to try too. It isn’t cooking with one hand – it’s usually cooking with MANY hands as my kids LOVE to make this stuff with me, and I usually have the time to let them! Enjoy – and have a great weekend! x
WHAT YOU NEED:
2 cups plain flour
3 tsp baking powder
1 tablespoon sugar
3 cups buttermilk
abut 50g melted butter
WHAT TO DO:
Stir the dry ingredients into a bowl
Add the wet ingredients and stir to combine
Cook in a pan on medium heat for abour 2 mins one side and 1 min the other
I keep pancakes warm on a plate by heating the plate in hot water, drying it and then covering the pancakes with a tea towel while I cook the rest
And now, a couple of dellcious fillings (if you make crepes) or toppings:
CAREMELISED STONE FRUIT
this is great with any stone fruit – plums or nectarines are AMAZING. They are starting to appear in the shops now so it is a good time to use them!
You need a few pieces of fruit – allow 1 1/2 per person and some sugar
Cut the fruit in half and remove the stone, sprinkle with sugar
Cook (sugar side down) on a hot frypan for a minute or 2 until caramelized
RICOTTA AND LEMON
I always have ricotta – one of my favourite ingredients! This is amazing with some orange marmalade.
Cook about 50ml milk and a handful of sultanas (or craisins or candied rind) in a pan for 2-3 mins until the sultanas start to soften. Transfer to a bowl.
Add about 250g ricotta, zest of a lemon, some vanilla (about 1 tsp) and some icing sugar to taste (about 1 teaspoon) and stir to combine.
To close out gluten free week (which I think will make a reappearance soon, and I will certainly post many more gluten free recipes) I thought I would share 2 delicious recipes using quinoa. Quinoa must have changed many a gluten free eater’s life! The Quinoa Choc cake is decandent and delicious – perfect for dinner parties, a weekend treat or just to make a special person smile! I love it served with lots of fresh berries and some coconut yoghurt or ice cream if it is for a special occasion. This cake freezes REALLY well so is good to have in small slices for a school lunchbox treat too.
The porridge will be a great warmer on a cold morning and is a good alternative to oats or processed cereals – mix it up a bit with berries, nuts, seeds etc on top. If I am making this I usually make the quinoa the night before so it is ready to go.
Love to hear how these go! X
WHAT YOU NEED:
2 cups cooked quinoa (I use white for this recipe)
2 cups almond milk
2 tablespoons coconut milk
Various toppings – honey, nuts, seeds, berries, banana etc
WHAT TO DO:
Add quinoa and almond milk to a pan and simmer until creamy.
Serve with the toppings!
(note – kids will probably like this more if it is smoother so you may want to blend it for your kids)
Decadent Quinoa Chocolate Cake
WHAT YOU NEED:
2 cups cooked quinoa (I use red or black for this but any is fine)
1/3 cup coconut milk
1 tsp vanilla
3/4 cup melted butter or coconut oil (oil will make the cake more dense and heavy)
3/4 cup sugar (coconut sugar goes well)
3/4 cup cocoa
1.5 tsp baking powder
1/2 teaspoon bicarb
WHAT TO DO:
Heat oven to 180 C and grease and line a small pan (20 cm)
Combine milk, eggs and vanilla
Add quinoa and butter and blend until smooth (I actually use a blender for this not a mixmaster)
Mix in all the other ingredients and combine
Bake for 35-40 mins (test from 30 mins)
I am having a day at home with my boys today – so we started the day with a delicious breakfast we could make together.
I whipped up the pancakes while my boys made one of their specialties and set the table up with various accompaniments (maple syrup, chopped fruit, jam).
We devoured a stack of gluten free vegan pancakes with peach, mandarin, syrup and their famous ‘bancin’ dip.
WHAT YOU NEED:
100g buckwheat flour
100g almond meal
1/2 tsp bicarb
2 tsp apple cider vinegar
290g (weigh the milk) milk of choice
– mix all ingredients in a bowl – the vinegar and bi carb will make a very fluffy mix
– cook in a pan over medium heat until golden each side
(you can also sprinkle in some flax seeds or pumpkin seeds when you cook)
These go really well with all sorts of toppings – jam, syrup, berries, fruit etc
My boys also make BANCIN dip (which isn’t vegan) – a speciaility of the house here (always made by my sons) – they mash a banana, some yoghurt and cinnamon together and LOVE it.
Hope you enjoy these with your family – recipe makes about 12 pancakes. x
This delicious, filling and healthy breakfast will have you satisfied right through to lunchtime… It’s packed with goodness and basically cooks itself in the time you take to make yourself presentable for a busy day ahead.
You will need:
Oats – buy organic rolled or steel cut oats (steel cut take longer to cook, double the times I have here) – dont use the highly processed instant ones
Your favourite milk – cows milk, nut milk of some sort, soy or oat/rice milk etc. I use cows milk or almond milk
Water (no special instructions on this one!)
Strawberries – abnout 4-5 per adult, 3 for each kid (can also, of course, add any other fruits you like but this is by far my favourite combo)
Real maple syrup – a dribble for each bowl
WHAT TO DO:
Put into a saucepan on low heat 1/2 cup oats per adult and about 1/3 per kid
Add double that amount of liquid (I do half water and half milk for the liquid)
Slow simmer while you do your makeup or shave (for me this is 5ish minutes) – pop into kitchen a couple of times to stir.
Oats are ready when liquid is mainly absorbed (leave some liquid) and oats have softened
Put into bowls and stir the strawberries through
Drizzle a little bit of real maple syrup onto each serve – about 1/2-1 teaspooon
Oats – great heart food – said to lower ‘bad cholesterol’ and potentially lower blood pressure. They also help regulate blood sugars and your appetite so this is a great option if you are looking to lose a few kg! They offer sustained energy which is great for busy kids (and parents!)
Strawberries – I try to buy organic berries (of all type) and ALWAYS wash them very well – berries pick up a lot of pesticides etc. They are, however, packed with antioxidants and vitamins. I have also read that strawbs can prevent wrinkles as the ellagic acid present in the fights the breakdown of collagen – who knows, but it can’t hurt!
Maple syrup – one of my favourite things! Maple syrup is a topic getting a lot of research at the moment and seems to be joining the ranks of the “superfoods”. It is thought to slow the conversion of carbs to sugar and some of the benefits of the various antioxidants and minerals include reduction of bloating, regulation of blood sugars and skin health. It also boosts your immune system due to good levels of zinc. Make sure you buy pure maple syrup and enjoy it!