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Archive for the ‘breakfast’ Category

Vegan Welsh Cakes

As I mentioned previously, my friend Becky made me welsh cakes for breakfast when I stayed at her house recently. The recipe would usually have one egg but she was confident it would be fine without (she added extra soya milk for moisture) and they were awesome! I have never had them before, and they were a wonderful treat for breakfast. Possibly the best breakfast anyone has ever made for me.

I’m not actually sure if I even really knew what they were before – they are like a cross between a scone and a pancake. She made making them look so easy, I am definitely going to make them myself sometime. I wish I’d taken a photo of her making them because she was wearing a lovely apron…

  • 8oz (225g) plain flour (I suspect self raising flour would be fine, just omit baking powder)
  • 4oz (115g) vegan margarine
  • 1tsp baking powder
  • pinch of salt
  • 4oz (115g) sultanas/currents/rasins/the like
  • 3oz (85g) sugar
  • 1tsp mixed spice
  • nutmeg
  • 3-4tbsp soya/rice milk
  1. rub margarine into flour until you have breadcrumb consistency
  2. add all the other ingredients and mix together
  3. roll out on a floured side (quite thin – around half a cm thick)
  4. cut into circles and pop into the frying pan until nicely toasted on each side
  5. spread margarine on, scoff hot

If you have more mixture than you need, they keep in the fridge fine and just cook them when you’re ready.

Thanks Bex! 🙂

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I have been enjoying this breakfast so much recently that I wanted to share it. I tried to tell ze husband about it but he has very limited interest in my oat-based breakfast love.

It’s not really a recipe but I’ll write it anyway…

  • Serves one
  • 50g oats (proper ones. I use jumbo)
  • 1 heaped tbsp chia seeds
  • light soya milk
  • mango
  1. Mix oats and seeds, cover with milk (they absorb a lot of liquid, but you can always add more milk later if needed)
  2. Put in the fridge overnight
  3. In the morning, mix with mango

It’s soooo good 🙂

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Date and Oat Slices

No photos with this recipe I’m afraid (I know it’s rubbish – I’m always more inclined to make something if there’s a pic of the finished product) because it was made when I had no working camera (mine died, and my wonderful parents have now given me their old one on a long-term loan). But these slices are really nice – like super fruity flapjacks. And they are really easy.

Date and oat slices

  • Makes 8 (or however many you want to cut it into!)
  • Preheat the oven to 180°C. Line the base of tin with greaseproof paper or baking parchment (no need if like me you’re obsessed with silicone bakeware)
  • 120 ml  boiling water
  • 1 teaspoons  (level) Vanilla Extract
  • 220 g Dates stoned and chopped
  • 150 g Spread,  Low Fat
  • 150 g oats
  • 75 g brown sugar
  • 1 tablespoons  Sunflower Seeds
  • 1 tablespoons  Sesame Seeds
  1. Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 minutes.
  2. Add the vanilla essence and beat to a smooth puree (or if you’re feeling a bit lazy like me, blend with a hand-held blender).
  3. Gently melt the spread in a saucepan, or in a bowl in a microwave oven.
  4. Stir in the remaining ingredients. Mix well.
  5. Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon.
  6. Spread the date puree over the base and top with the remaining oat mixture.
  7. Bake for 20-30 minutes or until the surface is golden.
  8. Allow the mixture to cool in the tin before cutting into 8 squares (let it cool completely or it’ll fall apart)
  9. Store in an airtight container

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Energy Bars

I felt like doing some baking today, to make breakfast/snacks for this week. I found this recipe which I adapted a little bit, the main change is that I didn’t put chocolate chips in – I wanted to put something a bit healthier in, since they might be eaten at breakfast time.

Here’s the recipe (adapted slightly from Peas and Thank You – Vegan Energy Bars)

  • Preheat oven to 190 oC
  • 2 tbsp flax seeds (linseeds), ground (I use a coffee grinder for this – you end up with over 2 tbsp of ground flax which is fine, use it all)
  • 1/4 cup of water, plus 2 tbsp water
  • 2 cups of oats
  • 1/2 cup of wholemeal flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup raisins
  • 2 tbsp chopped walnuts
  • 2 tbsp flaked almonds
  • 1/3 cup maple syrup
  • 1/2 cup almond butter
  1. Mix ground flax and water together and put to one side
  2. Mix dry ingredients together in a big bowl (oats, flour, sugar, baking powder, salt, raisins, nuts)
  3. Separately, mix together maple syrup and almond butter until smooth
  4. Add flax mixture to maple syrup and almond butter mixture, mix until smooth (when I did this, it was like glue because of the flax! I’ve used flax before but never known it to go so egg-like, it was weird!)
  5. Mix wet into dry, until fully mixed (this was bloody hard work! But stick with it, you’ll get there in the end!)
  6. Press mixture into a baking tin
  7. Bake for 15 mins
  8. Allow to cool before cutting into bars

These are really good – they are quite dense, really wholesome and healthy. I think it was a good call not putting chocolate in them – they definitely qualify as a breakfast snack, because they aren’t too sweet.

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Anytime Cookies

I said a little while ago I planned to make these Anytime Cookies from Peas and Thank You, so today I got my arse in gear and did it. I actually have the Peas And Thank You cookbook, so I made them from that, but the recipe is also on the website. I changed the recipe slightly based on what I had in the house (no apricots) and my own tastes (obsessed with sesame seeds):

Here’s the recipe (based on this one):

  • Preheat oven to 180 oC
  • Makes 12 cookies (theoretically, this is. I made 11)
  • 4 tbsp ground flaxseed
  • 1/2 cup water
  • 1 cup plain white flour
  • 1/2 cup wholemeal flour
  • 1/2 cup oats (I used jumbo)
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup chopped walnuts
  • 1/4 cup plus 2 tbsp raisins
  • 2 tbsp sesame seeds
  • 1/4 cup rapeseed or vegetable oil (any oil without too much flavour)
  • 1/4 cup soya milk
  • 1/4 cup brown sugar
  • 1/4 cup golden sugar
  • 1 tsp vanilla extract
  1. Mix 2 tbsp flax with the 1/4 cup water and set aside (in a large-ish bowl)
  2. In a big bowl, mix dry ingredients together (flours, oats, baking powder, spices, fruits, nuts, seeds, 2 tbsp of flax)
  3. Add the wet ingredients (oil, milk, sugars, vanilla) to the flax and water mixture
  4. Mix wet into dry
  5. Drop 12 spoonfuls onto a baking sheet lined with baking paper (can do quite close together as they don’t spread out much)
  6. Bake for 12 mins
  7. Leave on baking tray for 2 mins after coming out of the oven, and then put them onto a cooling rack

Ta-da!

I think these will definitely go onto my sunday baking rotation, to be taken to work by me and J for breakfast/snacks. There’s a world of adjustments to be made with these – different fruits, nuts, seeds, chocolate chips etc. They had just the right amount of delicate sweetness, so that they were definitely a tasty cookie but still felt quite healthy!

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I thought I would put my favourite smoothie on here. I have it about 4 times per week, when I manage to have all the ingredients in the house at the same time (it shouldn’t be that difficult, but I’m not very organised!).

So here it is!

First things first…

Baby spinach - I generally use about half a bag this size (and usually it's organic but they didn't have any). A couple of big kale leaves is even better than spinach but I can't find any at the moment!

And a vital ingredient…

I think without this, the smoothie wouldn't be sweet, and would taste considerably more like spinach! (a less green banana is preferable!)

Plus some extra awesome nutrition…

Spirulina - about a teaspoon

And a bit of this…

I use light soya milk because it makes the smoothie more refreshing and, err...lighter!

With some ice (about 5 cubes), whizzed up in the blender for about a minute, makes this…

health in a glass, right there

It may look VERY green, but it tastes awesome. Sweet but not too sweet, and refreshing and nutritious all at the same time.

I have a bottle I use to take this with me on weekdays, and I drink my smoothie in my car on the way to work. Such a great start to the day!

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