Breakfast Recipes
Banana Protein Pancakes
Servings: 1
Ingredients:
1 egg
½ banana
1/3 cup almond/soy milk
½ teaspoon cinnamon
1/4 cup soy isolate protein powder
3 tablespoons wholemeal wheat/spelt flour
Pinch baking powder
Pinch salt
Method:
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In a medium bowl, mash the banana with a fork until a smooth, silky consistency.
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Whisk the egg in a mug, then mix into the banana.
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Whisk in the milk and cinnamon into the egg and banana mixture.
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Add the protein powder, flour, salt and baking powder and mix until smooth without any lumps.
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Heat a non stick frying pan on a medium heat. If you don’t have a non stick frying pan, you can use a small amount of canola oil or baking paper.
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Cook the pancakes for several minutes or until bubbly.
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Flip, and cook for another 2 minutes or until both sides are golden brown.
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Serve with your choice of chopped fruit and natural yoghurt
Coconut Superfood Porridge
Servings: 1
Ingredients:
½ cup quick oats
¼ cup quinoa flakes
1 teaspoon chia seeds
1 cup coconut milk
½ cup berries for topping
Method:
-
Mix porridge oats, chia seeds, and quinoa flakes with coconut milk in a
saucepan. -
Heat on a medium-high heat and bring to the boil, stirring constantly.
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Once bubbling, turn to a low-medium heat, and continue stirring for another
3-5 minutes or until thick and creamy. -
Stir in the cinnamon.
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Serve with your choice of topping. I recommend chopped banana with a
tablespoon of natural peanut butter; berries with coconut flakes; chopped dates; or grated apple and walnuts.
On-the-go Muesli Cookies
Servings: 10 (2 cookies)
Ingredients:
1 cup roasted almonds
1 cup pecans
1 cup dried apricot
2 cups shredded coconut
3 cups rolled oats
1 teaspoon cinnamon
¾ cup natural peanut butter
1 cup rice malt syrup
Method:
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Preheat oven to 180 degrees Celsius.
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In a food processor, blend the almonds, pecans, apricot and coconut until fine.
Empty mixture into a large bowl. -
Add oats and cinnamon to the mixture and mix.
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Add the peanut butter and rice malt syrup and combine using a large wooden spoon.
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Line 2 baking trays with baking paper and spoon mixture onto trays.
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Bake for 20 minutes or until golden brown.
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For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard.
On-the-go Muesli Cookies
Servings: 10 (2 cookies)
Ingredients:
1 cup roasted almonds
1 cup pecans
1 cup dried apricot
2 cups shredded coconut
3 cups rolled oats
1 teaspoon cinnamon
¾ cup natural peanut butter
1 cup rice malt syrup
Method:
-
Preheat oven to 180 degrees Celsius.
-
In a food processor, blend the almonds, pecans, apricot and coconut until fine.
Empty mixture into a large bowl. -
Add oats and cinnamon to the mixture and mix.
-
Add the peanut butter and rice malt syrup and combine using a large wooden spoon.
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Line 2 baking trays with baking paper and spoon mixture onto trays.
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Bake for 20 minutes or until golden brown.
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For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard.
Superfood Spelt Loaf
Servings: 10 (1 thick slice or 2 thin slices)
Ingredients:
2 cups wholemeal spelt flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
¾ cup almond milk
1/3 cup canola oil
1 mashed banana
½ cup sunflower seeds
½ cup pumpkin seeds
3 tablespoons mixed seed mix
1 tablespoon sesame seeds for topping
Method:
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Preheat oven to 180 degrees Celsius. Line a loaf pan with baking paper.
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In large bowl, combine the spelt flour, baking powder and salt.
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In a separate medium bowl, whisk the eggs, then stir in the milk, oil and mashed banana.
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Pour wet ingredients into the bowl with dry ingredients and mix until combined. Stir in the sunflower seeds, pumpkin seeds and mixed seeds.
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Pour mixture into loaf pan and sprinkle with sesame seeds.
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Bake for about 50 minutes or until golden brown.
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Allow to cool before slicing.
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Serve with your favourite toppings. I recommend natural peanut butter and banana; light cream cheese, blueberries and honey; and avocado, tomato and low fat fetta.
