Fulfilling Buckwheat Porridge with Caramelised Banana

You know those morning when you are so hungry by 10.30, your stomach has forgotten breakfast ever happened and you are craving something, anything sweet and carbohydrate filled? Yep happens to the best of us and more often for others. This porridge eliminates mid morning hunger and fills you up right until lunch time. No mid morning latte and muffin combo needed.

Read More »

Autumn Apple and Buckwheat Porridge

I had been craving a big bowl of buckwheat porridge for so long when this recipe came to mind. We have a whole row of apple trees in our orchard at home so there is always a glut of fresh, crisp apples to be used up come Autumn harvest so they were the obvious choice for this dish. Its also been getting a bit colder here in the mornings which means its time for the warmer and more filling breakfast options to shine.

Read More »

Fig and Dark Chocolate Hot Cross Scones

After trying out multiple “healthier” hot cross bun recipes I have given up trying to make this yeast-leavened, sultana studded treat – at least for this year. My attempts have ranged from disastrous (small sad buns so hard they could be used as a weapon) to disappointing (lovely and risen but dry and lacking salt). As a result, I have hung up my baker’s hat and relegated my box of yeast to the back of the fridge for a while. Instead I have chosen to make the cheats version of this easter staple, the hot cross scone. My rendition is generously filled with juicy pieces of dried fig, 70% cocoa dark chocolate and delicately spiced with cinnamon. Don’t get me wrong, I love the traditional flavours of spice and dried sultanas but sometimes a more luxurious version is called for.

Having said that, these buns are not nearly as sinfully indulgent as they appear….

Read More »

Banana, Fig and Coconut granola

OLYMPUS DIGITAL CAMERA

This granola smells absolutely amazing, I made up a huge batch a few days ago. The fragrant (almost banana bread-like) smell wafted out of the oven and all through the house. It was enough to bring my housemates out of hibernation and come out of their rooms looking for the source of this deliciousness.

This is a similar recipe to my Caramel and Fig granola, it is not as sweet and uses mashed banana and a little bit of coconut oil to keep everything together rather than using a sweetener. It is also nut free so suitable for those with allergies or if you want to send it with kids to school. …

Read More »

Chilled Earl Grey Chocolate Custard pots

OLYMPUS DIGITAL CAMERA

When you think about great flavour matches, what comes to mind? Strawberries and cream, lime and coconut, chocolate and mint, rum and raisin, peanut butter and just about anything… I want to introduce a new flavour pairing, chocolate and earl grey tea. It sounds a bit weird right? I must admit I was a bit skeptical about if it would work or not. Amazingly the floral notes from the earl grey tea give a whole new depth of flavour to the silky, dark chocolate custard and turns it into quite a sophisticated dessert. Admittedly, it might not be everyone’s cup of tea (pardon the pun) especially if you aren’t a fan of earl grey when it comes to your morning cuppa but if you’re up for something new this one is definitely for you.

Read More »

Lemon, Strawberry and Peach Muffins

OLYMPUS DIGITAL CAMERA

Soft, fluffy and easy to transport and eat, who doesn’t love a good muffin? However, most of the muffins you buy from cafe’s/supermarkets or bakeries are made from premixes which are full of hydrogenated fats, preservatives, artificial flavours and highly refined ingredients. I always make my own cakes at home and would rarely buy anything out, that way you know exactly what you are eating and can play around with any flavours you have on hand. Here I have chosen to forego the highly refined white flour and sugar and filled these muffins with fruit to keep them moist and add sweetness.

These strawberry, peach and lemon muffins came about because we had heaps of very ripe strawberries and a half eaten tin of peaches in the fridge that were begging to be used up. You can experiment with almost any fruit you like or keep to the original.

Read More »

Vanilla Buckwheat Breakfast Pudding

OLYMPUS DIGITAL CAMERA

Lately life has been so busy, I have been doing an intensive course at uni, trying to prepare to move out to go on uni placement, keeping up at the gym and then working on the weekends as well! Sometimes life just gets so busy you run out of time to prepare food and find yourself having to eat on the run. This is definitely true for me at breakfast at the moment. Rather than buying something on the way to uni to eat I have been soaking a big batch of this buckwheat pudding on Sunday night so that its ready to eat in the morning.

The beauty of this recipe is that it takes no time to prepare, just stir up all the ingredients plus it will last in the fridge all week. Once the mix is all soaked in you can divide it between jars or containers and top with fruit and yoghurt all ready for the next morning.

Read More »

Zucchini and cinnamon baked oats

OLYMPUS DIGITAL CAMERA

Anyone who has ever grown zucchini at home will know how devious they are. One minute they are small and cute and then you turn your back and they morph into giant monster zucchinis that you have no idea what to do with. It’s lucky that zucchinis are such a versatile vegetable, you can make them into noodles, fritters, savoury slice or even hide them in chocolate cake. One of my favourite things to do with zucchini is grate them into my morning oats and cook until creamy to make “zoats”. Recently we picked some giant zucchinis and I hadn’t made baked oats in a while so it was only natural that I make these into baked zoats too.

Read More »