SERVES 1
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 tasteMix all the ingredients together and
put in an airtight container (except
the toppings). Place in the fridge
and leave overnight, or for at least
4 hours. In the morning, pop into a
bowl and sprinkle on your toppings.
PER SERVE: 2121KJ, SAT FAT 3.5G, SUGAR 26GMAKES 12
2 bananas 100g coconut/buckwheat
flour 100g ground almonds 20g
sunflower seeds 75g pecans, roughly
chopped 1½ heaped tsp cinnamon,
ground ¼ tsp vanilla bean powder
(or extract) 1 tsp baking powder
½ tsp baking soda 2 tsp instant
coffee 1 tbs boiling water 3 large
eggs 125ml pure maple syrup
60ml olive oil1 Preheat oven to 180°C and grease a loaf
tin or a 12-hole muffin tin. Peel and mash
bananas in a bowl. In a separate large
bowl, combine flour, ground almonds,
sunflower seeds, 60g of pecans, spices,
vanilla, baking powder and baking soda.
2 Dissolve the coffee in the boiling water
in a jug or mug, then whisk in the eggs,
maple syrup and olive oil.
3 Pour the wet ingredients into the dry
mixture and gently mix, before adding
the banana. Use your judgement – if the
batter is too wet, add a little extra flour; if
it’s too dry, drizzle in a bit more olive oil.
4 Spoon mixture into your prepared tin.
Top the loaves with the rest of the pecans
and bake for 20–25 mins, until a skewer
inserted into the centre of the cakes
comes out clean.
5 Allow the loaves to cool in the tin for 10
mins before gently removing and allowing
to cool completely on a wire rack.
6 Store in an airtight container. Serve with
fresh yoghurt and fruit compote or as is.
PER SERVE: 900KJ, SAT FAT 3G, SUGAR 12GMAKES 12
½ a red onion 80ml olive oil 200g
beetroot, peeled and roughly grated
220g spelt flour 2 tsp cumin seeds
1 tsp baking powder 1 tsp bicarb
soda pinch of salt 150ml milk
50g cooked chickpeas Handful of
watercress, chopped 100g feta cheese1 Preheat the oven to 200°C and grease
a 12-hole muffin tin. Fry the onion in a
splash of olive oil until softened. Remove
from the heat and leave to one side.
2 Roughly grate the beetroot and leave
to one side. In a large bowl, add the flour,
cumin seeds, baking powder, bicarb soda
and salt. Mix to combine. Then add the
milk, olive oil and beetroot and whisk
to form thick sticky dough. Stir in the
chickpeas and chopped watercress.
3 Spoon the mixture evenly into the
muffin tin. Crumble the feta on top as
a garnish. Place in the oven and cook
for 30–40 mins. Check the muffins are
cooked by inserting a knife into the centre
of a muffin, which should come out clean.
4 Remove from the oven and leave to
cool. Store in an airtight container.
PER SERVE: 741KJ, SAT FAT 2.3G, SUGAR 1.9GFood
Hub
*APPROX NUTRITIONAL INFO, DEPENDING ON GRANOLA.
BREKKIE
RECIPES:ANNIEMORRIS