Category: Breakfast

Apr 18

Sesame Chia Banana Bread with Honey and Tahini

SERVES 10

i

ngredients
  • 1 cup (about 3) very/over-ripe bananas, mashed
  • 1/2 cup honey
  • 1/2 cup tahini
  • 2 eggs, slightly beaten
  • 1/3 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon chia seeds
directions
  1. Mix the bananas, honey, tahini, eggs and milk, followed by the mixture of the flour, oats, baking soda and salt, followed by the seeds.
  2. Pout the batter into a greased loaf pan and bake in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 60 minutes.
Option: Use a mixture of all purpose flour and whole wheat flour.
Option: Add 1 teaspoon vanilla extract.
Option: Replace the tahini with peanut butter.
Option: Use almond milk or other milk substitute.
Note: If the top starts getting too dark before the centre is done, cover with foil.
https://www.closetcooking.com/sesame-chia-banana-bread-with-honey-and/

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Posted in Bakery, Breakfast

Apr 17

Strawberry Banana Nice Cream Breakfast Bowls

INGREDIENTS

Grain Free Rawnola:

  • 1 cup big flake coconut, unsweetened
  • 1 cup raw cashews or almonds
  • 1/2 cup hemp seeds
  • 1 Teaspoon ground cinnamon
  • 1 Tablespoon lemon zest
  • 1/4 Teaspoon sea salt
  • 1 Teaspoon vanilla extract
  • 1/4 Teaspoon almond extract
  • 1-3 Tablespoons maple syrup, to taste

Toppings:

  • 1 banana, thinly sliced
  • 4-6 strawberries, hulled and thinly sliced
  • Grain free rawnola
  • Optional: 1 Tablespoon crushed freeze dried strawberries or raspberries

Strawberry Banana Nice Cream:

  • 4 ripe bananas, peeled, sliced 1″, and frozen, 14 ounces
  • 2 cups frozen strawberries, 8 ounces
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon almond extract
  • 2 Tablespoons freshly squeezed lemon juice
  • 3 Tablespoons collagen, or vegan protein powder for vegan

INSTRUCTIONS

  1. To make the rawnola add all the ingredients except the maple syrup to a small food processor or the small bowl insert for a larger food processor. Process until the desired texture is reached and the mixture is starting to clump. Add the maple syrup to taste, then transfer the rawnola to a sealed container and set it aside.
  2. Prepare all the toppings and set them aside.
  3. To make the Strawberry Banana Nice Cream, add all the ingredients listed except the collagen to a large food processor. Process until it mostly smooth and creamy, stopping at least 4-5 times to scrape down the sides, about 5 minutes. When it’s starting to look like ice cream, sprinkle the collagen or protein powder in slowly as the machine is running. Scrape down the sides one more time, then process again to make sure the collagen or protein powder is completely incorporated.
  4. Portion the nice cream out into bowls and top with the toppings of your choice.

https://getinspiredeveryday.com/food/strawberry-banana-nice-cream-breakfast-bowls/

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Posted in Breakfast

Apr 17

Banana Nut Overnight Oats

Ingredients
  • 1/2 cup rolled oats gluten free as needed
  • 2/3 – 3/4 cup almond milk or your favorite milk for a non-vegan version – you can add half milk and half Greek yogurt for creaminess as well
  • 2 teaspoons chia seeds
  • 1/2 very ripe banana mashed or chopped for chunkier texture
  • 1 teaspoon maple syrup honey or low carb liquid sweetener
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 Tbsp walnuts chopped
Instructions
  1. Add oats, milk, chia seeds,(and sweetener if desired) together in a mason jar, resealable container or a bowl. (If you like your oatmeal more creamier, you can add more milk and less if you like them on the chunkier side – you can also add an extra 2 tablespoons yogurt (dairy free if needed) to make them creamier).
  2. Add mashed banana, cinnamon and sweetener, if using.
  3. Shake jar or mix and combine with a spoon. Seal and chill in fridge for at least 4 hours or overnight.
  4. Serve with more milk as desired and top with fresh banana slices and walnuts before serving, if desired.

Banana Nut Overnight Oats

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Posted in Breakfast

Apr 17

Tropical Acai Bowl

MAKES 2 large servings/4 small servings

INGREDIENTS

  • 1 ½ cups frozen mango chunks
  • 1 cup frozen pineapple chunks
  • 1 cup frozen banana chunks (freeze ripe bananas in ½″-thick slices)
  • Two packets (3.5 ounces or 100 grams each) frozen unsweetened açai berry purée
  • 1 cup ice cold water, more if necessary
  • 1 to 2 tablespoons lime juice, to taste
  • Recommended garnishes: coconut granola, shredded unsweetened coconut, chopped nuts, chia seeds, sliced fresh banana or kiwi or other tropical fruits

INSTRUCTIONS

  1. In a blender, combine the frozen mango, pineapple and banana. Run the açaí packets under warm water for about 10 seconds to let them thaw a bit, then cut them open and pour the açaí pulp into the blender.
  2. Pour in the cold water, securely fasten the lid, and start blending on the lowest speed until you can gain traction, increasing to high speed as it becomes available. If necessary, pause the blender to scrape down the sides, and add ¼ cup to ½ cup more water if it just won’t blend. (I used the tamper provided with my Vitamix and didn’t need to add any more liquid.)
  3. Add 1 to 2 tablespoons lime juice, to taste, and blend briefly to combine. Pour the smoothie into bowls and top with garnishes of your choice. Serve immediately, or cover and refrigerate for up to 3 days.

NOTES

STORAGE SUGGESTIONS: If you’re planning on having leftover smoothie bowls, wait to top with fresh fruit or granola just before serving.

https://cookieandkate.com/tropical-acai-bowl-recipe

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Posted in Breakfast

Apr 17

Banana Pancakes

MAKES 12

Ingredients

  • 2 cups all purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 2 eggs
  • 3 tbsp butter melted 
  • 1 tsp pure vanilla extract
  • 2 bananas ripe, mashed
  • 1/2 cup walnuts

Instructions

  • 1. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  • 2. In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla, and mashed banana. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the nuts. Batter will be slightly lumpy.
  • 3. Heat a griddle to medium low heat and grease with butter. Cook the pancakes until they are golden brown on each side, flipping only once (do not flatten with spatula).

Notes

These pancakes will burn more easily than pancakes from a mix, so be sure to have your heat set lower than what you’re used to.
https://selfproclaimedfoodie.com/banana-pancakes/

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Posted in Breakfast

Apr 17

Whole-Wheat Chocolate Chip Banana Bread Pancakes

MAKES 8

Ingredients
  • 3/4 cup overripe bananas (about 1 1/2 bananas), mashed
  • 1/3 cup buttermilk
  • 2 Tablespoons Greek yogurts
  • 1 1/2 Tablespoons granulated sugar
  • 1 1/2 Tablespoons light brown sugar , packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons butter , melted
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • dash of salt
  • 1/4 cup chocolate chips
Instructions

  1. Add banana, buttermilk, Greek yogurt, sugars, egg, vanilla and melted butter to a bowl and mix well.

  2. In a separate bowl stir the dry ingredients together.

  3. Add the dry ingredients to the wet ingredients and mix, just until combined.

  4. Fold in chocolate chips, being careful not to over-mix the batter. It’s okay if it’s lumpy, and the batter will be thick.

  5. Heat a griddle to 350 degrees F. (Or use a skillet over medium heat). Grease the griddle or skillet, if necessary.

  6. Scoop 1/4 cup of batter onto the skillet and spread into a circle.

  7. Cook until the bottom is golden grown, then flip and cook on the other side.

  8. Serve warm, with syrup, sliced bananas, and chocolate chips, if desired.

https://tastesbetterfromscratch.com/whole-wheat-chocolate-chip-banana-bread-pancakes/

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Posted in Breakfast

Feb 24

Vegan Pancakes

  • Frying pan
  • Spatula
  • Cooking spray
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 1 cup soy milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 2 tablespoons vegetable oil

Start by mixing the flour (try whole wheat if you want to be extra health-conscious!), baking powder, and salt together in a bowl until it’s dispersed evenly. Then, slowly pour in the soy milk, maple syrup, and vanilla, whisking the mixture until it’s totally lump-free.

Next, turn on your stove to medium heat and grab your frying pan. Before heating it up, be sure to spray it with a layer of cooking spray for easy flipping. Then, use a large spoon to scoop a dollop of the pancake batter onto the hot pan. Be sure to wait until bubbles appear before flipping—it should be about three minutes. When they do, use the spatula to flip it and cook the other side. If you haven’t flipped many pancakes, consider starting out small.

If you want a bit more texture in your pancake, consider this trick: Remove the maple syrup and vanilla altogether and put in just 1/3 of a cup of flour versus the entire cup. Then, add one cup of rolled oats, a banana, and two teaspoons of chia seeds to the batter. The consistency is a little bit less true to traditional pancakes, but it makes for a delicious cruelty-free breakfast that is absolutely worth trying.

To make this healthy meal even more impressive, invest in some delicious vegan toppings like bananas, strawberries, maple syrup, powdered sugar, soy yogurt, fresh jam and cashew or almond butter.

 

https://www.chowhound.com/food-news/202756/vegan-pancakes-are-no-longer-an-impossible-feat/

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Posted in Breakfast, Vegan

Feb 24

Tuna, cheese and avacado melt

Ingredients

1 avacado

100g canned tuna, drained

60g cheese

20g onions, chopped

1/4 tsp paprika

1 tsp lemon juice

 

Method

  1. Cut avacado in half and remove pit
  2. Trim back of both avacado halves to create stable base
  3. Scoop some of the avacado flesh to make room for stuffing.  Reserve scooped out flesh
  4. Brush flesh of avacadoes with lemon juice to keep from browning
  5. In bowl, mash scooped out avacado flesh with fork
  6. Fold in tuna, onions, paprika and half cheese
  7. Stuff mixture into avacado halves
  8. Top avacado halves with remaining cheese
  9. Bake for 20 minutes at 180C

https://www.standard.co.uk/lifestyle/foodanddrink/easy-recipe-tuna-cheese-avocado-a3780991.html

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Posted in Breakfast, Fish/seafood, Main, Snack

Feb 04

Breakfast pancakes

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Posted in Breakfast

Feb 04

Sugar free American pancakes

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Posted in Breakfast, Sugar-free

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