Tag Archives: breakfast

My favourite meal of the day

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Breakfast!

Breakfast!

Breakfast is definitely my favourite meal of the day :mrgreen:

Nothing gets me up and out of bed like the anticipation of a good breakfast. While Ninja is one of those people who dislike eating too early in the day, I’m ready to nom as soon as I’ve opened my eyes.

Recently I’ve changed over from cold cereal as my standard start to the day, to a warm bowl of cooked rolled oats with a variety of toppings. Warm, healthy, tasty and filling… the ideal first meal of the day.

I loathed oats when I was a kid, but that’s probably because I only encountered them at church camps and other strange places, where they were cooked until they were grey and flavoured with salt as well as sugar. Gag. The oats I make for breakfast these days are gourmet in comparison!

The bowl pictured above shows one of the best combinations I’ve come up with so far. The oats are cooked in coconut milk and water, with a dash of vanilla essence. Then I top them with dried cranberries, blueberries, raisins and goji berries, drizzle on some honey and sprinkle cinnamon and a few flax seeds on top. YUM!

And when summer hits South African shores, I think I’ll stick to my warm winter cereal but top it with more fresh fruits instead 🙂

Do you enjoy oats for breakfast? What toppings have you tried before?

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Sugar-free gluten-free coconut crumpets

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This 21-day sugar detox has been a surprising experience so far. Until I began this detox, I had no idea such a thing as coconut flour even existed!

Crumpets/pancakes made with coconut flour

Crumpets/pancakes made with coconut flour

Of course once I discovered it, I immediately wanted to try making my favourite food with coconut flour :mrgreen: As you know by now, my favourite food is crepes (called pancakes here in South Africa), with crumpets (called pancakes overseas) following a close second.

The various recipes I browsed through seemed to suggest that crepes would be a bit tricky (though not impossible) to get right with coconut flour, so I decided to try out a recipe for crumpets/pancakes instead. I came across this recipe, which seemed simple and used ingredients I had on hand.

I adapted it a little because I can’t have honey or other sweeteners while I’m on the 21DSD detox, so this is what I used:

Ingredients

4 whole eggs

1/4 C coconut flour (finely sifted to remove all clumps)

1/4 C plain full-cream yoghurt

1 t vanilla essence

1 t mixed spice

Butter/oil/coconut oil for frying

Coconut flour pancakes

Ingredients

Most of the info I read about coconut flour referred to how quickly it absorbs liquids. Since I didn’t want these crumpets to soak up too much butter, I only used a little butter and fried the pancakes in a non-stick pan. It was perfectly easy:

Method

1. Mix all ingredients to make a batter.

2. Fry spoonfuls in a little oil/butter on a medium to high heat.

Fry crumpets in coconut oil, vegetable oil or butter

Fry crumpets in coconut oil, vegetable oil or butter

3. Carefully flip over when the bottom has cooked and bubbles start to form around the top edges.

4. Once golden brown and cooked through, remove from pan and drain (if needed).

Make sure both sides are golden brown

Make sure both sides are golden brown

5. Serve with your toppings of choice.

Coconut flour pancakes with green apple and pecan nuts

Coconut flour pancakes with green apple and pecan nuts

These turned out pleasantly delicious, but I did miss the sweetness I’m used to. To pep up these healthy crumpets, I enjoyed them with my daily allowance of one green apple, as well as some pecan nuts and desiccated coconut.

Not a bad way to make it through another sugarless day 😉

Crunchy oat and cereal bars

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Remember how my first attempt at making cereal bars turned out? Well, if at first you don’t succeed… right? 🙂

I was determined to figure out a good recipe for homemade bars that ticked the following boxes:

  • They had to be egg-free, because I need them to keep well (unfridged) for a whole week
  • They had to be easy to vary, because I just don’t do monotony :mrgreen:
  • They had to dry into a hard, crunchy form – and stay that way
  • They had to be as healthy as possible
  • And of course, they had to taste great

Cereal bars

Here’s the first recipe I came up with after trying to balance the wet and dry ingredients so the bars wouldn’t fall apart:

Ingredients

2 C cereal (I used Kellogg’s rice-and-wheat cereal flakes that I crushed a little)

1 C puffed brown rice

1 C desiccated coconut

1/4 C syrup

1/4 C peanut butter

1/4 C honey

1 t vanilla essence

40 g butter

Method

1. Mix dry ingredients in a large bowl.

Step 1

2. Melt together the syrup, peanut butter, honey, butter and vanilla essence.

Step 2

3. Mix the wet ingredients into the dry and stir well.

4. Press the mixture into a lined baking tray.

Step 4

Step 4

5. Bake at 190 °C for 15–20 minutes, until golden and toasty.

6. Carefully cut into slices as soon as they’re out the oven, then leave to cool completely.

Step 6

Step 6

Note: Don’t be like me, thinking you can squeeze in a game (or three) of Plants vs Zombies while these bake! Keep an eye on them so they don’t burn. Mine were a teensy bit too toasted, though still edible.

Crunchy cereal bars

Crunchy cereal bars

Verdict

  • These weren’t bad for a thumb-sucked recipe, but they were a bit too peanut buttery for my liking.
  • They held together very well and stayed crunchy all week (I wrapped them individually in clingwrap and stored them in an airtight biscuit tin).
  • This recipe would really benefit from using rice paper to line the baking tray. I had a tough time getting the bars off the baking paper and vice versa.
  • The wet ingredient mix was just a tiny bit short, so at the last moment of mixing I had to add a further blob of melted butter so that all the wet and dry ingredients would form a proper mixture.

Healthy lunchbox snacks

After we’d eaten up that first batch, I made the recipe again for the next week, but with the following tweaks:

Ingredients

1 C puffed brown rice

1 C cereal

1 C rolled oats

3/4 C desiccated coconut

1/4 C filled with pumpkin seeds, flax seeds (linseeds) and sesame seeds

1/4 C syrup

1/8 C honey

1/8 C peanut butter

1 t vanilla essence

50 g butter

1 small carob chunk

Method

The method is the same as above, except that I melted a carob chunk with the rest of the wet ingredients.

Verdict

These refinements to the recipe made it even better. I preferred the bars with less peanut butter, and the carob added a pleasant chocolatey flavour. The bars were slightly soft though, so I’m thinking of reducing the butter to 40 g next time so that the bars aren’t too moist. They lasted well for a whole week, although by Friday they were starting to feel a bit soft.

I’ll keep tweaking an experimenting until I find the perfect concoction! 🙂

Banana bread / banana muffins recipe

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I know there are a million gazillion banana bread and banana muffin recipes on the net, but permit me to add just one more 😉 Everyone needs a go-to banana bread recipe for when those lovely yellow fruit go ripe before you can eat them all.

I’ve been trying to bake a few homemade treats for Ninja’s and my work lunchboxes, and these banana muffins, made from my mom’s banana bread recipe, worked wonderfully. They lasted a whole week (due to rationing and self-control – not because we didn’t want to eat them all in one go!) and kept well in an airtight tin.

Banana muffins

Banana muffins

Ingredients

125 g butter

3/4 C sugar

2 eggs

4 ripe bananas

2 C flour

1/4 t salt

2 t baking powder

1/4 t bicarb

1/2 C milk

1/2 t vanilla essence

1/2 C pecan nuts, chopped (I didn’t have any though, so I just left these out)

 

Method

1. Grease and line a loaf tin, or line a muffin tray with muffin papers.

2. Cream butter and sugar.

3. Add eggs, beating thoroughly after each.

4. Mash bananas and add.

5. Sift in flour, salt and baking powder.

6. Mix bicarb with a little of the milk and add.

7. Gradually add rest of milk and vanilla essence.

8. Fold in nuts (if using) and pour into loaf tin or into muffin papers.

9. Bake at 180 °C for 1 hour or until knife inserted comes out clean.

Yum!

Yum!

Because they’re made from a bread recipe, these muffins do take a while to bake… but the results are fantastic: a crispy golden-brown crust with a soft cakey centre. Mmmmm 🙂