Spiced porridge

Per adult:

1/3 cup oats

2 Tbsp chia

1/8 tsp cinnamon

1/8 tsp turmeric

1/8 tsp cardamom

1/2 tsp maple syrup

1/2 cup milk

Lemon ricotta pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 Tbsp sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 cup ricotta
• 3 large eggs
• 1/2 tsp vanilla extract
• 1 Tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 
  
• Whisk together flour, sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and blend until combined (it will curdle a little, that's fine, but you'll want to hurry and pour it into the dry mixture). Pour into flour mixture and whisk just to combined (batter should be slightly lumpy).

Baked French toast with caramelised pears

• 2 ripe bosc pears
• 2 Tbsp butter
• 1 Tbsp maple syrup
• 
  
• 5 or 6 slices french or sour dough bread
• 1/4 cup toasted hazelnuts, crushed
• 3 eggs
• 1&1/4 cups whole milk
• 1.5 Tbsp maple syrup
• Pinch salt
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 1/2 vanilla bean
• Zest of 1/2 small orange

Fry sliced pears in butter, add maple syrup & allow to caramelise.

Oven at 175C. Layer bread, nuts & pears in buttered baking dish. Soak with mixture of remaining ingredients. Bake 40 mins or until firm.

Basic (everyday) banana bread

For 6 big muffins:

3 ripe bananas
100g butter, melted
3 eggs
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp mixed spice
220g almond meal

Baked at 160C for 35 or 40 minutes(?)

Orange sesame muesli

Ingredients:
250g quinoa flakes
90g unsweetened shredded or flaked coconut
35g cashews, roughly chopped
35g whole raw almonds, roughly chopped
35g pumpkin (pepita) seeds
30g sunflower seeds
20g sesame seeds

40ml virgin coconut oil
30ml un-hulled tahini
30ml brown rice syrup
1 tsp. pure vanilla extract
the finely grated zest of 1 orange
(1/2 tsp. fine sea salt)

100g natural raisins or sultanas
85g dried cranberries
45g dried apple slices, roughly chopped
40g pitted dried dates, roughly chopped

Oven at 180C. Stir mixed wet ingredients through dry. Spread on baking tray & toast 30 minutes, stirring every 10. Allow to cool then stir in fruit.

Yoghurt honey cake

• 
  1 cup (170g) whole spelt flour
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ⅓ tsp. ground cardamom (or other flavouring)
• ¼ tsp. salt
• 2 eggs
• 1 tsp. vanilla extract, or vanilla paste
• ½ cup olive oil
• ½ cup honey
• 180g plain yoghurt
• 1 pear, cored, unpeeled, cut into 8 slices or apple (12 slices)

Oven to 180C. Line 20cm tin.

Whisk dry together. Prepare fruit.

Electric mix eggs & vanilla about 5 mins till really fluffy. Add yoghurt, honey & oil & mix till just combined.

Fold through dry in two batches with as few strokes as possible.

Bake 30-35 minutes or until cooked through. Rest in tin 10 minutes before serving.

Cheesecakelets

Per person:

1 egg

2 tsp sugar

1/3 cup cottage cheese

1 (20ml) Tbsp flour

To serve pp:

1/2 cup strawberries

1/4 tsp balsamic vinegar

1/4 tsp sugar

If using get strawberries mixed first.

Buttery cabbage with apple

2ppl:

40g butter

1/8 red cabbage, sliced

3 small or 2 large granny smith apples

Melt butter in frying pan. Add cabbage. Grate in Apple, leaving some in chunks. Serve (alone or on toast or pancakes) when softened.

Peanut butter granola

2.5 cups oats

2 Tbsp (20ml) sesame seeds

Pinch salt

1/4 cup peanut butter

1/4 cup honey

1/2 tsp vanilla

Oven to 140C.

Microwave honey & peanut butter about 25 seconds. Stir in vanilla. Fold through remaining ingredients & spread on lined baking tray.

Bake 15 minutes, stir & bake another 10. Turn off oven, stir & leave in cooling oven.

Pumpkin bread

¼ cup milk
6 Tbsp. olive oil
6 Tbsp. rice malt syrup
1 tsp. pure vanilla extract
2 cups pumpkin puree (1/2 large butternut)
2 cups wholegrain spelt flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. fine grain sea salt
2 tsp. ground cinnamon
1 tsp. mixed spice
1 cup pecans, roughly chopped, toasted if possible

Directions:
1. For pumpkin puree, preheat oven 200°C. Slice the pumpkin in half, scoop out the seeds and place on a baking sheet, cut sides down and roast until soft, about 40 minutes.
2. Oven at 175°C.
3. Line a standard loaf pan with baking paper.
4. Put the milk, oil, maple syrup, vanilla, and pumpkin in food processor and blend until smooth.
5. In a large bowl combine dry ingredients. Add pumpkin mixture and combine using as few stroked as possible. Fold in nuts.
6. Pour batter into a loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 70 minutes. Remove from loaf pan and let cool on a wire rack.
7. To serve, toast or grill & spread with honey & butter.

Rhubarb & Apple compote

2 Granny Smith apples

Bunch rhubarb

1 cinnamon quill

1 tsp vanilla

1/4 cup water

1/4 cup sugar (used raw)

1 pinch cloves

Stew 45 mins or so.

Orange French toast

Mix:

2 eggs

60ml milk

1/4 tsp cinnamon

Zest 1 orange

Soak 2 thick slices of bread, 2 mins each size

In a small saucepan simmer 2 Tbsp marmalade, juice of orange & Tbsp sugar till thick.

Heat butter in frypan & cook bread few mins each side. Serve with syrup & yoghurt.

Banana cream pie oats

Yield: 2 serving

 

 

 

2/3 cup old fashioned rolled oats & rye

2 tsp. chia seeds

Pinch of salt

2 Dash of ground cinnamon

1 Dash of grated nutmeg

2/3 cup milk

1/3 cup plain greek yogurt

1 tsp. vanilla extract

Seeds scraped from ½ vanilla bean

2 ripe banana, divided

Chopped nuts such as walnuts or pecans, for serving

Directions

In a jar, combine the oats, chia seeds, salt, cinnamon, and nutmeg. Add in the milk, yogurt, vanilla extract and vanilla bean seeds (if using).  Divide the banana into thirds.  Mash two thirds of it well with a fork and add to the jar with the oats. Slice the remaining third and add this to the jar as well. Place the lid on the jar and shake vigorously until the mixture is evenly combined (this may take a minute or two). Refrigerate overnight.

Remove the jar lid, sprinkle nuts and/or sugar over oatmeal as desired. Serve.

 

Blueberry cheesecake french toast

For 4 sandwiches:
8 slices day old brioche (or white bread)
150g cream cheese
2 Tbsp (20ml) caster sugar
1 tsp vanilla
1/2 cup blueberries
1 egg
1/2 cup milk
1/2 cup cream
1 tsp cinnamon
Butter for frying
Icing sugar, maple syrup and fresh blueberries to serve

Mix cream cheese, sugar and vanilla. Stir through blueberries and spread on half the bread. Top with the other half.

Heat a frying pan with a knob of butter. Beat milk, cream, egg and cinnamon together. Rest each side of the sandwiches in the mixture for about 30 seconds. Fry about 4 minutes each side until golden brown.

If using, garnish with fresh berries. Dust with icing sugar & drizzle with maple syrup.

Baked carrot cake oatmeal

For 4 sensible or 2 silly serves, mix together:
1 cup oats

1/2 tsp baking powder

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

1/8 tsp cardamom

Handful saltanas

1 leg carrot, grated

Pour over:
1 egg, beaten & mixed with
1/2 cup milk

1/2 tsp vanilla

For the topping, stir together:

1/2 cup walnuts &

1/3 cup sunflower seeds in processor

2 Tbsp maple syrup

2 tsp coconut oil

170C, 25 mins.

Banana granola

For four big serves:

1.5 cups rolled oats
1/4 cup raw almonds, coarsely chopped
1/4 cup raw pumpkin seeds
1/4 tsp vanilla extract or ground vanilla
1 pinch sea salt
1 tbsp (20ml) coconut oil, room temperature
1 tbsp (20ml) maple syrup or honey
1 very ripe banana

Preheat the oven 200°C and line a baking tray with baking paper.
In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth. Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy. Turn out and spread the granola in an even layer on the baking tray. Place in the middle of the oven and bake for about 20 minutes, taking it out at around 10 minutes to turn the granola over with a wooden spoon.

City2Surf muffins

Makes 6:

1 cup toasted muesli

1/2 cup plain flour

1 tsp baking powder

1/4 tsp bicarbonate soda

1/4 tsp salt

1/4 cup sultanas

1 egg

30ml brown sugar

1/4 cop light olive oil

1/2 cup buttermilk

1/2 tsp vanilla

Desiccated coconut & pumpkin seeds

Oven at 200 C, grease 6 muffin holes.

Blitz dry ingredients in food processor then stir in sultanas.

Blitz wet ingredients & gently fold through dry.

Sprinkle with coconut & pumpkin seeds.

Bake 20 mins (until skewer comes out clean.)

Lemon raspberry baked french toast

Two greedy serves:

1.5 cups milk

2 eggs

zest of small lemon

1/2 tsp vanilla

1 Tbsp butter

2 Tbsp maple syrup (40ml)

4-7 slices of day-old white bread, crusts off

1/3 cup raspberries

1 tsp demerara sugar (optional)

Yoghurt to serve

Mix milk, eggs, zest & vanilla together. Butter small baking dish, drizzle base with syrup & line with bread, dotting raspberries between.

Pour over milk mixture & rest for 15 minutes.

Oven to 180. Sprinkle with sugar if using. Bake 40 minutes or until golden.

Almond pudding

Four modest serves:

3 eggs

350 ml milk (reg. or almond)

60 g almond flour

1 (15ml) tbsp plain flour

1 (15ml) tbsp maple syrup

1/2 tsp baking powder

1 pinch sea salt

1 (20ml) tbsp ghee or coconut oil

To serve (for example):

Strawberries

Mint

Yoghurt

Icing sugar


Oven to 225C, pyrex dish inside.

Whisk eggs until frothy, add remaining ingredients (except ghee/oil) and whisk till smooth.

Add ghee/oil to dish, replace in oven for a few seconds till melted. Pour batter into dish and stir tocombine with melted oil.

Bake 25 to 30 minutes or until set and golden.

Oatmeal buttermilk pancakes

For 16 pancakes (4ppl):

• 2 cups oats
• 1/2 cup plain flour
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups buttermilk
• 2 large eggs
• 1/4 cup light olive or macadamia oil
• 1 teaspoon vanilla extract
• 2 bananas, chopped

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, oil and vanilla in medium bowl. Add to dry ingredients; whisk until blended. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)

Preheat oven to low. Heat oil in large skillet over medium heat. Working in batches, ladle batter by 1/4 cupfuls into skillet. Place banana chunks on each. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.