Cosmopolitan UK April2020

COSMOPOLITAN ·^39

WORDS DANIELLA SCOTT. RECIPES BY ANNIE MORRIS. PHOTOGRAPHS MICHAEL HART

BE

FETA

Ingre

onion

olive oil, 220g spelt

flour, 2 tsp cumin seeds,

1 tsp baking powder,

1 tsp bicarbonate of

soda, 150ml milk, 200g

beetroot (peeled and

roughly grated), 50g

cooked chickpeas, handful

of watercress (chopped),

100g feta cheese.

Method:Preheat the

oven to 200°C and

grease a 12-hole muffin

tin. Fry the onion in a

splash of olive oil until

soft. Remove from heat.

In a large bowl, place

the flour, cumin, baking

powder, bicarbonate of

soda and a pinch of salt

and mix. Add the milk,

the remaining olive oil

and beetroot and whisk

to form a sticky dough.

Stir in the chickpeas and

watercress, and spoon the

mixture into the muffin tin.

Crumble the feta on top.

VEGGIE

FRITTATA

Ingredients:1 leek,

300g tomatoes, 150g

mushrooms, 1 fresh red

chilli, 4 eggs, handful

of basil leaves.

Method: Preheat the

oven to 200°C and chop

the leek, tomatoes,

mushrooms and chilli as

desired and set aside.

Add 1 tbsp of oil to a

large ovenproof pan at

a medium to high heat.

Whisk the eggs in a bowl

and season. Fry the rest

of the ingredients for 5 to

10 minutes. Pour the eggs

over the top of the fried

veggies, creating an even

layer across the pan.

Place the pan in the oven

and bake for 20 minutes.

Take out of the oven and

leave to cool for 10-15

minutes before removing

from the pan with a

spatula. Slice into quarters

and place into an airtight

container, then pop in

the fridge overnight.

Ingredients:

2 bananas, 100g coconut

or buckwheat flour, 100g

ground almonds, 20g

sunflower seeds, 75g

pecan nuts (roughly

chopped), 1½ tsp ground

cinnamon, ¼ tsp vanilla

bean powder (or extract),

1 tsp baking powder, ½ tsp

bicarbonate of soda, 2 tsp

instant coffee, 3 large

eggs, 125ml pure maple

syrup, 60ml olive oil.

Method:Preheat the

oven to 180°C, and grease

a loaf tin. Peel and mash

the bananas in a bowl. In a

separate bowl, combine the

flour, almonds, sunflower

seeds, 60g of pecans,

SUMMER

BERRY MUESLI

Ingredients:50g

oats, 100ml coconut

yoghurt, 100ml water,

generous squeeze

of lime juice, ¼ tsp

vanilla extract.

Toppings: Blueberries,

freeze-dried berries,

toasted flaked almonds,

maple syrup to taste.

Method: Mix all the

ingredients together

(aside from the toppings)

and put them into

an airtight container,

then refrigerate them

overnight – or for at

least four hours. In

the morning, pop the

mixture into a bowl and

add your toppings – as

much as you like of each.

It’s worth investing in

some (watertight) jars

or containers for this

• they’ll save your
  breakfast from leaking
  all over your bag and
  ruining your stuff... and
  your entire day.

Cals

507

Sat fat

3.5g

Sugar

26g

Serves

1

Cals

215

Sat fat

3g

Sugar

12g

Serves

12

BANANA AND

COFFEE LOAF

Cals

202

Sat fat

2g

Sugar

7g

Serves

2

Makes

12

and bicarbonate of soda.

In another bowl, dissolve

the coffee in 1 tsp of boiling

water, then whisk in the

eggs, syrup and oil. Pour

this into the dry mixture

and gently mix. Add in

the banana. If the batter is

too wet, add a little flour; if

it’s too dry, drizzle in some

more oil. Spoon the mixture

into your tin. Top the loaf

with the rest of the pecans

and bake for 20-25

minutes, until you can

insert a knife and it comes

out clean. Allow to cool in

the tin for 10 minutes, then

move to a wire rack. Serve

with yoghurt or on its own

with a cup of coffee.

(*AKA people who are lazy b

also want to eat healthily

Breakfast o

Say bye to burnt toast and dry breakfast bars w

easy recipes by Annie Morris from cereal compa

Want more breakfast

ideas? Nutritionists

share what they eat at

Cosmopolitan.com/uk/

healthybreakfast

mov e

E ETROOT

A MUFFINS

e dients:½red

(chopped), 80ml

l 220 l

Cals

177

Sat fat

2.3g

Sugar

1.9g

cinnamon, vanilla bean

powder, baking powder

db b f d

but

)

with theses

nySpoon