This is the perfect topping for yoghurt bowls and smoothie bowls coming into summer. Many muesli recipes use a lot of added sweeteners and oils which can turn what should be a healthy food into the complete opposite! This recipe uses no oil and just a small amount of unrefined sweetener. It can also be packed into jars and gifted as DIY Christmas presents.
This recipe is a staple winter breakfast that offers a perfect combination of healthy carbohydrates (from the oats and apples), good fats (from the tahini and yoghurt) and protein (from the flaxseed and yoghurt) as well as a good dose of fibre and omega 3. It is filling, satiating and tastes SO good.
Use the porridge recipe as a base and experiment with toppings. The flavour combinations are quite literally endless!
So sweet potato toast has definitely gone viral. Here’s a recipe of sorts to guide you if you’ve never tried it. It’s a wonderful wholefoods alternative to bread and a great way to get more vegetables into your diet.
This recipe is so simple, quick and easy yet so good. It relies on the natural sweetness of strawberries so make sure you are buying them in season and at their best. Overly sweetened, sugar-filled jams hold little to no nutritional value but this raw chia jam preserves all of the nutrients of the fruit and gets a superfood hit from the chia seeds.
Porridge is hearty, warming, satisfying and nutritious. It’s the perfect winter breakfast option that can be adapted to suit your tastes and altered to meet any dietary requirement.
We have adapted Teresa Cutter’s recipe for apple and cinnamon porridge by swapping the apple for pear and making a few other small changes to create a mind-blowingly delicious bowl of porridge that can easily become a part of your morning repertoire.
Making French toast without any gluten, dairy or refined sugar does not have to mean that this breakfast has to lose any of its decadence. It is full of flavour and nourishing, wholesome ingredients.
For the final recipe in the series of three smashed pea recipes, we turn to ingredients such as mint, soft goat’s cheese, za’atar and soft boiled eggs to create a breakfast that is good enough to eat at any time of the day. It is served on 100% spelt sourdough, making this recipe wheat free. It can easily be converted to a gluten free recipe by substituting the bread for a gluten free variety.