I present my husband’s favourite breakfast of all time – The oatmeal cinnamon bun by Chocolate Covered Katie. If you haven’t already, please go check out her website – she is a genius in the kitchen! I have tried so many of her recipes and not one of them has been a flop. I make this exactly according to her recipe. I recommend using applesauce and not banana – I have tried both and the texture with banana is not great. I also highly recommend that you use coconut oil and that you do not omit the oil. The flavor is the same but the buttery texture is lost without the oil – it makes a big difference. For the “cream cheese” icing, I just beat (or throw it all in the vitamix) water, icing sugar, lemon juice and vanilla essence. I add quite a bit of lemon juice to give it that sweet/sour tanginess. Another great thing about this recipe is that you can make it in advance. I like to use a large muffin pan (one of those with only 6 large holes and make it the night before. I also make a huge jar of the icing syrup and store it in the fridge for a few weeks. I just reheat the bun in the microwave the next morning and drench it in syrup before inhaling it:D And please – ADD CHOCOLATE CHIPS TO THE BATTER! You won’t be sorry…..
Have a beautiful day
This recipe blows my mind every time….The batter takes 2 mins to whip up and you’re good to go! In addition, you can use the same batter to make waffles in your waffle maker. If you pour the batter thinly into the waffle maker, you get crispier waffles. If you pour it in thickly, you get soft, squishy waffles. If you pour it in thinly and do it really long, you get wafer biscuits! You can also flavor the batter to suit your preferences – chocolate, vanilla, cinnamon etc.
OK – enough foodporn pics… Here’s the recipe;)
- 1 cup rolled oats
- 1 ripe banana (this can be fresh or a frozen banana that has been thawed)
- 1 cup water/non-dairy milk (I usually just use water)
- flavourings (I used cinnamon&sugar here, but try cacao, sugar/dates/agave/xylitol or vanilla, sugar/dates/agave/xylitol etc)
Make 1 cup oats into oat flour. I just throw it into my vitamix and it turns into flour in seconds. You can also do this in your blender or food processor. Now add the rest of the ingredients and blend. Taste it and adjust sweetness etc as needed. To make pancakes, grease a non-stick pan and heat it. When hot, pour in 2 tablespoons full of batter at a time and quickly spread it into a circle. When the top starts to set, flip using a flat spatula and cook for another few seconds the other side. To make waffles, just follow the manufacturers instructions. Of course, I highly recommend topping it with nicecream and golden syrup or maple syrup:) Another topping idea is this refined sugar free, fat free chocolate sauce.
Although the pancakes and waffles are obviously best made fresh, I do sometimes make them the night before and just reheat in the morning – hubby and I inhale them either way…
I have always loved granola, but stopped buying it as most of the granola in the supermarkets are healthy oats, grains and seeds baked in sugar, palm oil etc. It kind of defeats the point to take healthy superfoods, lather them with cholesterol-laden, processed gunk and bake it.
I was really happy to find this granola recipe which I could modify to my liking. I made this for a family breakfast a few weekends back and everyone loved it. I eat this for breakfast along with my fruit yoghurt. (If you haven’t made my fruit yoghurt yet, you simply must!) I also love it as a snack – just dry – it is so crunchy and delicious!
Ingredients (Makes a large jar full)
- 2.5 cups rolled oats
- 1 cup pecans/walnuts or any other nut you have on hand
- 0.5 cup almonds
- 0.25 cup flaxseed
- 0.25 cup buckwheat groats
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1 cup raisins
- 3 tablespoons coconut oil
- 3 tablespoons honey (or maple syrup if preferred)
- 3 teaspoons cinnamon
- 2-3 handsful goji berries
- 2 handsful dried cranberries
- 2 handsful of dried figs (chopped)
- Feel free to add any optional extras of your preference – coconut, dried apricots, cacao nibs etc
Put pecans and almonds into your food processor and pulse a few times until broken into pieces. (You don’t want nut flour! Just big chunks instead of whole nuts.) Pour nuts into a large bowl and add oats, flaxseed, buckwheat, sunflower seeds and pumpkin seeds. Mix well. In a small bowl, heat the coconut oil and honey/maple syrup until the coconut oil is liquid so that you can mix the two together. Stir in cinnamon. Drizzle this gorgeous liquid over the nut/seed mixture and mix through thoroughly using your hands. Pour this mixture into a baking tray which has been sprayed with non-stick spray or greased with coconut oil. Bake in a preheated oven at 180ºC until toasted and golden. Check on the nuts every 3-5 minutes and give a good stir to prevent any from burning. You want roasted, fragrant granola – not ashes:) The time in the oven will vary according to your oven, but mine took about 20 minutes in total.
When done to your liking, remove from the oven and allow to cool. Then add raisins, berries, dried fruit or any other extras you would like to see in your granola.
This recipe is just a basic guideline – play with the nuts combinations, try maple syrup vs honey, add different extras every time until you find what does it for you:)
This morning I felt like a piece of strawberry cheesecake, but didn’t have any….no time to make one….So I made a smoothie instead and it was reaaally delicious!
- 1 frozen ripe banana
- 1 cup and a scant 1/4 cup almond milk (or milk of choice)
- 1/4 and 1/8 teaspoon vanilla powder (you could also use extract)
- 3/4 teaspoon apple cider vinegar
- 1 1/2 cup frozen strawberries
- 1 teaspoon chia seeds (optional)
- sweetener to taste (I used about 1 tablespoon stevia/erythritol mixture)
Place all ingredients into your blender and blend. You may need to scrape and nudge here and there but try not to add more milk as you do not want a watery smoothie here – you want a thick creamy smoothie…
Life is soooo good…