Tag Archives: breakfast

Toasted Spiced Muesli – Video Blog

29 Mar

A delicious way to start the day and use up ingredients in the pantry.

Is it breakfast or dessert? Spelt Tart with Pistachio, Chia Yoghurt Filling

6 Mar

Following my muesli recipe, I had some spelt left over to experiment with. 

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Wholegrain Rolled Spelt, enough for 2 cups when finely blended

1/2 cup extra virgin coconut oil

1/2 teaspoon of himalayan pink salt

3 tablespoons of chilled water

Put the rolled spelt into a blender and continue to process to the finest texture you can get. It will still be quite rough and chunky compared to flour.

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Add the salt to the blended spelt and mix the coconut oil through the dry ingredients using a knife until it forms crumbs. Add the water and stir. Press the mixture together into a ball and put in the fridge while you prepare the filling.

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1 cup thick natural yoghurt

1 tablespoon orange blossom water

1/2 teaspoon rosewater

1 tablespoon pistachio paste

1 tablespoon chia seeds

Plums, finely sliced

Blackberries

Crushed pistachios

Mix the pistachio paste with the orange blossom and rose water until it forms a runnier consistency and all the lumps are gone.

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Stir this into the yoghurt with the chia seeds and put in the fridge for at least 1 hour. The chia seeds will thicken the yoghurt if you leave it for long enough.

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Pre heat an oven to 180°c

Take the spelt mixture out of the fridge and use enough to evenly press into small tart tins (with removable bases) like you do with a biscuit base for a cheesecake. I wouldn’t call this a pastry – it’s far too crumbly and textural. Put the tart tins in the fridge for at least 30 minutes to allow the coconut oil to harden.

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Put the cold tart shells straight into the hot oven and bake for 30 minutes. Check after 15 minutes to make sure they don’t burn. Remove from the oven and allow to cool completely.

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Fill the cooled tart shells with the thickened yoghurt mixture, top with sliced plums, whole blackberries and crushed pistachios.

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This recipe is sugar free but you can add honey to the yoghurt mixture or drizzle it on top of the finished tart to suit your taste. This will also make an extravagant yet healthy breakfast to serve guests with a cheeky twist. Looks can be deceiving and it’s not the rich pastry it appears to be…

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Grilled Peaches with Pistachio and Orange Blossom Yoghurt

25 Feb

I’m having dinner with a friend this week and I volunteered to make the dessert. I came up with this recipe after an indulgent weekend. I had an absolutely delicious and fun feast but I can’t face sugar for a few days.

4 large yellow peaches

blood orange infused extra virgin olive oil

40g pistachios, shelled

a handful of shredded coconut, toasted

4 heaped tablespoons of natural yoghurt

1 cap full of orange blossom water

Wash the peaches, cut them in half length ways and remove the seeds. Place the peaches in a baking dish, drizzle lightly with the infused oil and rub it evenly over the fruit with your fingers. Put the peaches under the grill for 10 minutes turning them over after 5 minutes so they warm through evenly.

Put the pistachios into a blender and grind to a fine dust. Reserve a few teaspoons of the ground pistachios and continue to blend the rest until it comes together to form a paste.

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Mix a dessert spoon of the paste in with the yoghurt. You’ll need to push the paste against the side of the bowl to smooth it out and mix it through the yoghurt and you will be left with some lumps. This adds to the texture and creates concentrated bursts of flavour through the yoghurt. Add the orange blossom water and stir through the yoghurt. It should be very subtle so you can still taste the pistachio flavour.

Once the peaches have cooled down to a bit above room temperature, spoon some yoghurt into the cavity where the seed once sat and top with toasted coconut and the reserved ground pistachios.

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Grilling the peaches gets the natural juices flowing and intensifies the sweet, tangy flesh. This is such a simple dessert without any added sugar and it’s also perfect for breakfast. The leftover pistachio paste can be used as you wish. I’m going to be experimenting with mine so look out for more recipes.

 

Chia Seed and Yoghurt Breakfast Pudding with Fresh Fruit and Coconut

14 Jan

So here’s the result of the second batch of chia seed breakfast pudding that I mentioned in my last post

1 cup of natural organic yoghurt

2 heaped dessert spoons of black chia seeds

Mango

Blueberries

Passionfruit

Shredded coconut

Mix the yoghurt and chia seeds together and leave it in the fridge overnight. Serve with fresh fruit and shredded coconut sprinkled on top. Simple! More posts to follow.

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Sunday Porridge

5 Aug

The sun was glorious this morning so I made breakfast to eat outside in the garden. This gave me energy for a jog around Centennial Park in preparation for City 2 Surf next Sunday!

1 cup of oats
1 pear peeled, cored and diced into cubes
Water
Turmeric powder
Cinnamon powder
Chia seeds
Sesame seeds
Walnuts
Extra virgin coconut oil
Himalayan pink salt

Put the oats in a small saucepan and cover with water. I use my own judgement with this and add more water during cooking if needed. Sprinkle in some turmeric, cinnamon and salt.

Bring to the boil and reduce the heat to a simmer. Add the pear cubes and continue cooking. Stir to make sure it doesn’t stick to the bottom of the saucepan.

When the oats are cooked (I test by tasting it) serve into a bowl, mix through the desired amount of coconut oil (I use 1 teaspoon per serve) while the porridge is hot. Sprinkle with the nuts and seeds to suit your taste.

The pear adds just the right amount of natural sweetness.

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Have You Seen My Chia Seeds?

29 Apr

When I first saw this video I couldn’t breathe because I was laughing so hard and today I had flash backs! I was searching through the cupboards for my chia seeds and was so frustrated that they were nowhere to be seen until I thought of the scenes in this video.

Of course the packet has just fallen to the back of the cupboard… so I continued to make a late Sunday breakfast with quinoa and chia seeds. I can hardly write the words chia seeds now without bursting into laughter!!!

1 cup of White Quinoa, uncooked

3 cups of Water

1 teaspoon of Coconut Sugar

1 teaspoon of Virgin Coconut Oil

1 teaspoon of Chia Seeds

Sprinkle of Himalayan Pink Salt

Sprinkle of Cinnamon Powder

Organic Milk

6 Whole Hazelnuts, roasted

Put the quinoa and water into a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes with the lid on. Strain any excess liquid. Transfer about 4 heaped tablespoons of cooked quinoa to a breakfast bowl and mix in the salt, sugar, coconut oil, chia seeds, cinnamon and hazelnuts. Now add enough milk to suit your taste depending on whether you want a thick porridge like consistency or runnier.

I made up this recipe as I went along so you can simply adapt it to your taste. Try dried or poached fruit, slivered almonds, honey, shredded coconut, cocoa powder or nibs or freshly sliced banana – not necessarily all together!

I have a chia plant growing in the backyard and I’m looking forward to experimenting with more recipes soon.

Considering how much of my life revolves around passion for food, most people would be surprised to learn that I have a habit of skipping breakfast even when I wake up before dawn to do yoga. So I made a promise to myself last week that I would try to get back into a good routine. I used to make fresh juice every morning or have something healthy to start the day so I’ve taken on the challenge to get back to eating breakfast.

Anyway, I’m going to put some eyeshadow on my 3rd eye so until the next post… watch this and laugh.

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