There is something special about waffles. Effort and planning is involved. Or at least, it appears that way. In reality, as long as you have a waffle maker, they are about as much hassle as pancakes.
I like to make something a little different on the weekends for breakfast. Steel cut oats take just a little bit longer than regular oats to cook but I love the hearty texture. This time with fresh pineapple and shredded coconut.
This is a light and sweet cake – Blueberry and Basil Coffeecake with Walnuts. Not particularly fancy. Basil adds a little extra spice to each bite but is not overpowering. There is something about coffee cake that I have a hard time resisting. With or without coffee. Though, I can’t usually resist coffee.. so decidedly best with coffee, or a rich and spicy tea if you go that way.
Carrot Cake Breakfast bars. I know! My kids were pretty excited about having carrot cake for breakfast. A simple little breakfast bar that will make a few mornings easier. Not too sweet but sweet enough for first thing in the morning. Make ahead and grab and go.
A simple formula – protein, milk, and fruit – makes a balanced breakfast that will fuel even the busiest morning.
The nice thing about making granola bars yourself is you decide what goes in them and so, what your kids eat. In this version, dates, chocolate chips, sunflower and hemp seeds flavoured with orange and cinnamon.
A rich and creamy spread made from savoury fava beans flavoured with olive oil, lemon and cumin. Using frozen fava beans this app is easy and quick to make. Served with pitas or crispy flat bread.
The trick to tender and flaky scones, even when they are vegan, is to not over mix the dough. Mix the dry ingredients together then add the honey (or your favourite liquid sweetener) and coconut oil. Mix well with your fingers to get a fine crumb. Yes, this is like making pastry.