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Tag Archives: breakfasts

Buttermilk Teff Pancakes

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I saw my local shop had red teff flour, so I picked some up and combined it with buttermilk, buckwheat, blueberries, baking soda and buttermilk to make these pancakes. I also added a little stevia and a tiny bit of wheat flour. the latter because I hadn’t cooked with teff and wasn’t sure what kind of a rise I’d get. I used a little peanut oil for frying.

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Breakfast Granola

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Homemade granola is nice sprinkled over yoghurt, on top of porridge, or just as a snack.

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The granola itself contains just salt, agave syrup, grain flakes, seeds, dried fruits and nuts.

Amaranth Porridge with Cashew Cream, Cinnamon and Maple Sugar

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I made amaranth more or less according to this recipe, save that I used water as the liquid, then topped it with cashew cream (cashews soaked in warm water and then ground), cinnamon, and  maple sugar.

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Chocolate-Cherry Scones

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These scones are made with cocoa powder in half the dough, and dried cherries in the other half.

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Sunny Breakfast Porridge

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To make this porridge I used a mix of millet and oat flakes in water (a nut milk could be used to add protein) and added chia seeds, a touch of turmeric powder, cinnamon, raisins, a pinch of salt, and chopped apple. It is sweetened with stevia and agave, and sprinkled with a mix of goji berries and ground flaxseed. It only takes a couple of minutes to make a breakfast like this, but it’s quite satisfying on a cold, rainy day.

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Breakfast Yoghurt Bowl

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This is a typical breakfast for me.

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It consists of Greek yoghurt sweetened with agave and stevia, fruit compote, fresh fruit, cocoa nibs, and ground flax seed. Since this picture was taken in the spring, my seasonal fruits were strawberries and blueberries, and the compote is rhubarb and banana, with a few dates as extra sweetener. When I’m lazy I get sweetened yoghurt with a fruit layer and just add the flax and cocoa nibs.

Breakfast Yoghurt Parfait

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I mixed Greek yoghurt with milled flax seed and a bit of agave syrup and chia seeds, then layered it with rhubarb-strawberry compote (stevia- and agave-sweetened) and topped it with blueberries and pomegranate seeds.

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