ONE MIX BANANA & QUINOA BREAD
Recipe: Harry Mosley @thepaddlecafe
Ingredients:
3 Ripe Bananas
3 eggs
2 cups Ground Almonds
5 tbsp Honey
3 tbsp Quinoa
20 Dates
1 Tsp Cinnamon
1/2 Tsp Baking Soda
3 Tbsp Coconut oil
3 Tbsp Coconut Flour
Method:
Pre heat your oven to 170 degrees
Place all ingredients into a blender and blend
Line a loaf tin and pour in your mixture
Bake for 1 - 1 hour 15mins
Check the loaf is cooked with a knife (it should come out clean)
Remove from the oven and cool.
Slice & eat on it’s own or with topping of your choice (e.g. butter, honey, jam, peanut butter etc)
BREAKFAST MUSHROOMS & GREENS WITH POACHED EGGS AND DUKKAH
Recipe: Harry Mosley @thepaddlecafe
Serves: 2
Ingredients:
6 large flat Mushrooms
300g Cavalo Nero or Kale, washed and roughly chopped
200g Spinach, washed
1 Clove Garlic
1 Lemon
4 free range Eggs
300g Cashew nuts
4 tbsp Sesame seeds
2 tbsp Coriander seeds
2 tbsp Cumin seeds
Olive oil
Salt and Pepper
White Wine Vinegar
2 Slices of Soughdough
Method:
Pre heat your oven to 200 degrees celsius
First make the Dukka by placing the cashews, sesame seeds, cumin, coriander seeds and 2 pinches of salt in a frying pan and place into the hot oven for 8-10minutes till lightly toasted
Remove from the oven, cool and blend in a blender till a course crumb, set aside
place a deep sauce pan of water on the heat to boil
Finely slice the mushrooms and garlic
Place a large frying pan on the heat, when hot add a glug of oil and add the garlic
After 20 seconds add the mushrooms and fry till soft
When the mushrooms are soft add the Cavalo Nero and spinach and cook for minutes
While the green are cooking make sure that the water is boiling, add 1tbsp vinegar stir and then crack your eggs into the middle of the pan.
Poach the eggs for 3 minutes
Remove the eggs from the water
Season the greens and add a squeeze of lemon.
Plate the greens, eggs on top and finish with the dukkah. Serve with toasted sourdough
COCONUT, LIME, CHIA SEED OVER NIGHT OATS
Recipe by Harry Mosley @thepaddlecafe
Serves: 3-5 days worth
Ingredients:
300g oats
2 tsp chia seeds
600ml coconut milk (plus a bit extra)
3 Tbsp honey
2 limes zest and juice
6 tbsp yoghurt
Method:
Place your oats, chia seeds, coconut milk, lime zest and honey in a bowl and mix well. Leave over night
In the morning at the lime juice and yoghurt. Mix well and if a little thick add a touch more coconut milk.
SUPER EASY BANANA PANCAKES
Ingredients:
1 Banana
2 Eggs
Preferred cooking oil (Coconut, Mild Olive Oil)
Optional Extras: 1 tablespoon of protein powder / ½ teaspoon cinnamon / 2 tablespoons of desiccated coconut / 1 teaspoon cocoa or cacao powder
Method:
Mash banana in a bowl
Lightly beat eggs and add to banana, mix together well.
If adding, mix in choice of protein powder, cinnamon, coconut or cacao
Heat pan with teaspoon of oil until pan lightly coated.
Using a ladle spoon mixture into individual pancake size circles. Flip when golden brown.
Eat on own or we like to spread on some peanut butter
BLUEBERRY BIRCHER MUESLI
Recipe by Renee McGregor
Ingredients:
For the Blueberry Compôte (makes 4 servings):
500g blueberries
For the Bircher Muesli (1 serving)
Generous serving Blueberry Compôte;
50g rolled oats; 150g Greek yogurt; 2 tsp clear honey
Method:
Put the blueberries in a saucepan with 4 tablespoons water over a medium heat. Bring to the boil, then turn the heat down to low and simmer for about 10 minutes until the blueberries are soft and slightly thickened.
Leave the compôte to cool, then transfer to a screw-topped jar and keep in the fridge for up to 3 days.
To make the Muesli, put a quarter of the Blueberry Compôte in a bowl, stir in the oats, cover and leave to soak in the fridge overnight.
Stir in the yogurt and honey and enjoy.