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Tag Archives: breakfasts

Yellow Plantain Porridge

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This simple dish is made of plantain purée. It has all the nutrients of bananas, but tastes similar to a hot wheat cereal. I used almond milk to make it, and then topped it with almond milk, blueberries, and maple syrup.

The next day I prepared the leftover porridge by blending it with more almond milk, and mixing in leftover pumpkin topping from the baked apples with pumpkin caramel filling.


Baked Breakfast Polenta

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I was inspired by a recipe for baked polenta fries and a recent travel experience where I ate a fried polenta bread for breakfast.

To make my baked breakfast polenta, first cook polenta (cornmeal) in salted water according to the instructions on the package until thick. Next, mix in seasoning.

I made two variations. One was sweet, with liquid stevia and corn kernels added, and was served with sprinkled sugar and cinnamon, fruit compote, or maple syrup.

The second was savoury and contained coriander leaves (cilantro), corn kernels, and green chilli.

Next, the mixture should be spooned in to a lightly greased dish. Either a baking pan or a flat-bottomed bowl will do. It needs to sit for at least an hour to cool, but as a breakfast dish it’s best done the night before.

Preheat the oven to 200° C/375° F and line a baking tray with parchment paper. The now solid mix can be cut into shapes, either freehand or using a cookie cutter. Brush oil on both sides of the polenta. Bake for about 30 minutes, turning the polenta once.

If you are short of time, you can pan-fry it instead until it is lightly browned on each side, but this will use a bit more oil.

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.




Breakfast Granola

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


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.


Chocolate-Cherry Scones


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


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.