Recipes

Figgy Breakfast Traybake

Figgy Breakfast Traybake

Deel op Facebook Print Recipe

Ingredients

Makes 16 slices | Calories 164 (per slice)

Prep 20 mins | Cook 50-60 mins |

Instructions

  • Preheat the oven to 180°C (350°F) and line an ovenproof dish with baking paper.
  • Set aside the 4 firmest figs and roughly chop the remaining 8 figs.
  • Don’t worry if they become soft and jammy; that’s what you want.
  • In a large bowl, mix together the ground almonds, baking powder, cinnamon, sugar, and orange zest.
  • In a separate bowl, whisk the eggs and then add the vanilla, orange juice, and melted butter.
  • Combine the wet mixture and the chopped figs with the almond mixture and fold to combine.
  • Pour the mixture into a 20x26cm (8×10 inch) brownie tin or ovenproof dish and level the top with the back of a spoon.
  • Slice the reserved figs and arrange them on top of the batter.
  • Bake in the oven for 50-60 minutes, or until a skewer inserted into the center comes out mostly clean with no more than a few crumbs.
  • The top should be golden brown, and the middle should be firm.
  • Allow the cake to cool slightly before serving, and make sure it cools completely before transferring it to an airtight container.
  • It will keep well for up to 4 days.

Notes & Wine Advice

Enjoy this Figgy Breakfast Traybake as a delightful morning treat or snack!
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Course; Breakfast / Fruit
Diets; Gluten-Free

Apple-Stuffed Puffed Pancake

Apple-Stuffed Puffed Pancake

Dutch Baby
Deel op Facebook Print Recipe

Ingredients

  • 3 large free-range eggs at room temperature
  • 75 milliliters 2¾ fluid ounces full-fat milk or coconut milk, at room temperature
  • 75 grams 2¾ ounces gluten-free flour blend
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 teaspoon ground cinnamon plus extra for dusting (optional)
  • 4 tablespoons butter or coconut oil
  • 1 large Pink Lady apple sliced into 1cm (½-inch) slices
  • 1-2 tablespoons light brown soft sugar or coconut sugar
  • Maple syrup or honey to serve (optional)

Serves 4 | Calories 332 (per serving)

Prep 20 mins | Cook 25 mins |

Instructions

  • Preheat the oven to 200°C (390°F).
  • In a medium-sized bowl, whisk together the eggs, milk, flour, vanilla extract, salt, and ½ teaspoon of cinnamon until you have a smooth batter.
  • In a medium-sized ovenproof frying pan, melt 2 tablespoons of butter or coconut oil over medium heat.
  • Add the apple slices, remaining cinnamon, and the sugar.
  • Cook, gently turning the apple slices continuously until they have softened and are evenly coated in the cinnamon sugar mix.
  • Transfer the apples to a plate and set them aside, then wipe the pan clean with kitchen paper.
  • Place the clean pan in the preheated oven for about 10 minutes.
  • Remove the pan from the oven and melt the remaining butter or oil in it, tilting the pan to evenly coat the base and sides.
  • Return the cooked apple slices to the pan and pour the batter over them.
  • Place the pan back in the hot oven and bake for about 15 minutes or until the pancake has puffed up.
  • The center should still have a slight wobble, and the outer edges should be a nice golden-brown color.
  • While wearing oven gloves, cut the pancake directly in the pan and serve it like a pie, sprinkling it with extra cinnamon.
  • Drizzle with maple syrup or honey if desired.

Notes & Wine Advice

For a dairy-free version, replace the milk and butter with coconut milk and oil. Enjoy your delightful Apple-Stuffed Puffed Pancake!
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Course; Fruit / Pancake’s / Crepes
Diets; Gluten-Free

Overnight Blueberry Protein Oats

Overnight Blueberry Protein Oats

Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

  • 75 grams 1¾ ounces blueberries
  • ½ a ripe banana peeled
  • 1 tablespoon protein powder
  • 125 milliliters 4½ fluid ounces unsweetened almond milk
  • 1 teaspoon chia seeds
  • ½ teaspoon acai powder optional
  • 50 grams 1¾ ounces gluten-free rolled oats

Serves 1 | | Calories 413 (per portion)

Prep 5 mins plus chilling | Cook none

Instructions

  • In a blender, combine the blueberries, peeled banana, protein powder, chia seeds, acai powder (if using), and almond milk.
  • Blend for about 30 seconds until you have a smooth mixture.
  • Place the rolled oats in a jar and pour the smoothie mixture over them.
  • Cover the jar and refrigerate it overnight to allow the oats to absorb the flavors and thicken.
  • In the morning, you can get creative with your toppings for an extra burst of flavor.
  • Consider adding options like peanut butter, fresh fruit, bee pollen, cacao nibs, or coconut flakes.

Notes & Wine Advice

Enjoy your nutritious and convenient Overnight Blueberry Protein Oats, which are packed with energy and ready to kickstart your day.
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Course; Breakfast / Fruit
Diets; Gluten-Free

Cacao Protein Waffles with a Nutritional Boost

Cacao Protein Waffles with a Nutritional Boost

Deel op Facebook Print Recipe

Ingredients

  • 1 chia egg 1 tablespoon chia seeds mixed with 3 tablespoons water
  • 2 tablespoons chocolate protein powder or cacao powder
  • 1/2 teaspoon ground cinnamon
  • 150 grams 5.5 ounces buckwheat flour
  • 2-3 tablespoons maple syrup
  • 300 milliliters 10 fluid ounces unsweetened almond milk
  • Coconut oil for greasing

Makes 5-6 | Calories 179 (per waffle)

Prep 7 mins | Cook 15-20 mins |

Instructions

  • Prepare the chia egg mixture by combining 1 tablespoon of chia seeds with 3 tablespoons of water.
  • Let it soak for 5-6 minutes.
  • Preheat your waffle maker.
  • In a mixing bowl, add the chocolate protein or cacao powder, ground cinnamon, buckwheat flour, maple syrup, and almond milk to the chia egg mixture.
  • Stir thoroughly until you have a smooth batter.
  • Lightly grease the waffle machine with coconut oil to prevent the waffles from sticking.
  • Pour the batter evenly into the waffle machine and cook as desired.
  • You might consider cooking without putting down the lid for the first couple of minutes for a lighter, crispier texture.

Notes & Wine Advice

Stack the waffles and elevate their flavor by adding fresh fruit and a drizzle of maple syrup on top. These waffles not only taste great but also provide a protein-packed and nutritious start to your day.
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Course; Breakfast / Chocolate
Diets; Gluten-Free

Egg Muffins with Flavorful Twists

Egg Muffins with Flavorful Twists

Deel op Facebook Print Recipe

Ingredients

Makes 10-12 | Prep 15 mins |

Cook 20 mins | Calories 104 (per muffin)

Instructions

  • Preheat the oven to 190°C (375°F).
  • Spray 10-12 holes of a muffin tin with olive oil spray, ensuring each hole is well-coated, then place it in the preheated oven.
  • In a jug, whisk the eggs with a splash of water and season with a pinch of salt and a dash of freshly ground black pepper.
  • Carefully remove the hot muffin tin from the oven and pour the egg mixture into each hole, filling each one about halfway.
  • Top each muffin with your chosen ingredients from the flavor combinations list.
  • Bake in the oven for 20 minutes or until the muffins are cooked through and have a lovely golden color.
  • Once done, remove the muffins from the oven and let them cool for a minute or two.
  • To release them from the tin, gently use a palette knife to release the sides.
  • These delicious and customizable egg muffins are perfect for a quick breakfast or snack.
  • Enjoy experimenting with various flavor combinations to suit your taste!
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Course; Cupcakes-Brownies / Eggs
Diets; Gluten-Free

Smoothie Bowl with a Twist

Smoothie Bowl with a Twist

Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

  • 1 tablespoon gluten-free oats
  • 1 ripe banana peeled
  • 100 grams 3½ oz frozen strawberries
  • 1 teaspoon acai powder
  • 70 milliliters 2¾ fluid ounces almond milk
  • 70 grams 2¾ oz Greek yogurt

For the Topping (Optional):

Serves 1 | Prep 5 mins | Cook none | Calories 588 (per serving)

Instructions

  • In a blender, combine the oats, ripe banana, frozen strawberries, acai powder, almond milk, and Greek yogurt.
  • Blend until smooth and creamy.
  • Pour the smoothie mixture into a bowl and get creative with your toppings.
  • You can add slices of kiwi, strawberries, a sprinkle of shredded coconut, and a scattering of chia seeds, or experiment with your favorite seasonal fruits for a burst of flavors and textures.

Notes & Wine Advice

Enjoy your revitalizing and customizable smoothie bowl!
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Course; Smoothies
Diets; Gluten-Free

Granola Bars

Granola Bars

Deel op Facebook Print Recipe

Ingredients

  • 120 g about 4 ¼ oz walnuts
  • 150 g about 5 ½ oz mixed nuts
  • 230 g about 8 ¼ oz Medjool dates, pitted
  • 100 g about 3 ½ oz whole wheat-free oats
  • 40 g about 1 ½ oz barberry berries, or other dried berries of your choice
  • 3 tbsp raw cacao powder
  • 2 tbsp coconut oil softened
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • Yields 10 Bars | Preparation Time: 15 minutes plus chilling |
  • No Cooking Required | Calories: Approximately 304 per bar

Instructions

  • Finely grind the walnuts in a food processor, being careful not to blend them into nut butter.
  • Transfer the ground walnuts to a large mixing bowl.
  • Roughly chop the mixed nuts using a knife.
  • Purée the pitted Medjool dates in the food processor.
  • In a mixing bowl, combine all the ingredients, mixing well.
  • Then, use your hands to knead the mixture into a large ball.
  • Place the ball on a sheet of baking paper and flatten it using the back of a spoon.
  • Press down firmly to ensure the bars will hold together.
  • Slice the mixture into bars and refrigerate for at least 1 hour to firm up.

Notes & Wine Advice

Enjoy your homemade Granola Bars, a nutritious and convenient snack!
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Course; Breakfast
Diets; Gluten-Free

Spinach & Buckwheat Pancakes

Spinach & Buckwheat Pancakes

Deel op Facebook Print Recipe

Ingredients

For the Pancakes:

  • 75 g about 2 ¾ oz buckwheat flour
  • 1 free-range egg
  • 150 ml about 5 ½ fl oz milk of your choice
  • 50 ml about 1 ¾ fl oz cold water
  • A large handful of fresh spinach
  • A little grated nutmeg
  • 1 tsp olive oil plus extra for frying

For the Topping:

  • 100 g about 3 ½ oz half-fat crème fraîche
  • 150 g about 5 ½ oz smoked salmon
  • A small bunch of chives finely chopped
  • 1 lemon cut into wedges

Yields 4 Servings | Preparation Time: 10 minutes | Cooking Time: 15 minutes | Calories: Approximately 257 per serving

Instructions

  • In a food processor, blend the buckwheat flour, egg, milk, water, fresh spinach, nutmeg, and 1 tsp of olive oil together.
  • Place the batter in the fridge to settle while you prepare the topping.
  • Heat a small non-stick frying pan over medium heat and brush it with a little oil.
  • Stir the batter and pour three dessert spoons into the frying pan.
  • Tilt the pan and swirl the batter around until it is evenly distributed.
  • Cook for about 2 minutes on each side, until the pancake is set and beginning to brown.
  • Cook all the pancakes and place them on a baking tray in a warm oven.
  • To prevent sticking, place a small sheet of greaseproof paper between each pancake.
  • Top each pancake with smoked salmon and 1 tsp of crème fraiche.
  • Sprinkle with a few chopped chives and serve with a wedge of lemon.

Notes & Wine Advice

Enjoy your delicious Spinach & Buckwheat Pancakes with smoked salmon and crème fraiche!
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Course; Breakfast / Pancake’s / Crepes

Avocado, Peas & Feta on Toast with Poached Eggs

Avocado, Peas & Feta on Toast with Poached Eggs

Deel op Facebook Print Recipe

Ingredients

Yields 4 Servings | Preparation Time: 5 minutes |

Cooking Time: 10 minutes | Calories: Approximately 377 per serving

Instructions

  • Place the frozen baby peas in a pan and cook them in a little boiling water for 5 minutes.
  • Drain and leave them to cool.
  • Cut the ripe avocado in half, remove the stone, and scrape out the flesh, taking care to extract the thin, very green layer next to the skin.
  • Place the avocado, peas, and half of the lime juice in the bowl of a food processor and blitz for 30 seconds.
  • The mixture does not have to be completely smooth.
  • Add the crumbled feta and chopped mint to the bowl of the food processor, then pulse until well mixed.
  • Season the mixture to taste and add more lime juice if needed.
  • Spread each slice of toasted bread with a generous amount of the pea, avocado, and feta mixture.
  • Arrange the toast on a plate and top each slice with a poached egg.
  • Garnish with pea shoots and enjoy your Avocado, Peas & Feta on Toast with Poached Eggs!

Notes & Wine Advice

This makes for a delightful and nutritious breakfast or brunch.
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Course; Breakfast / Eggs
Diets; Gluten-Free

Blueberry & Coconut Pancakes

Blueberry & Coconut Pancakes

Deel op Facebook Print Recipe

Ingredients

  • 3 gluten-free coconut biscuits crushed
  • 140 g about 5 oz full-fat natural yoghurt, plus extra to serve
  • 2 free-range eggs beaten
  • 40 g about 1 ½ oz buckwheat or sorghum flour
  • ½ tsp bicarbonate of soda
  • A handful of blueberries
  • 1-2 tsp coconut oil

To Serve:

Yields 4-6 Pancakes | Preparation Time: 15 minutes |

Cooking Time: 15 minutes | Calories: Approximately 125 per serving

Instructions

  • Mix the crushed biscuits with the yoghurt and beaten eggs.
  • Blend this mixture with a hand-held blender.
  • Add the buckwheat (or sorghum) flour and bicarbonate of soda, then blend again.
  • Stir in half of the blueberries.
  • Warm the coconut oil in a pan, then spoon in 1-2 tablespoons to form a pancake.
  • Cook until the underside is browned, then flip it and cook until it’s cooked through.
  • Repeat this process with the remaining batter.
  • Serve the pancakes with a dollop of yoghurt, a sprinkle of desiccated coconut, the remaining blueberries, and a drizzle of maple syrup.

Notes & Wine Advice

Enjoy your delicious Blueberry & Coconut Pancakes for a delightful breakfast!
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Course; Breakfast / Pancake’s / Crepes
Diets; Gluten-Free