Breakfast Recipes

Share Button

Breakfast Recipes

Tasty Breakfast recipes, the building block of the day and not to be missed!

The Life-Changing Loaf of Bread

life bread.Makes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. A
dd this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but im
portant).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Or Pre-Order with
Tara Canning Nutritionist|Masterchef
087 9074701
www.taracanning.ie
€10 Wheat Free 1lb loaf/Gluten Free €11.50

Breakfast recipes – Wheat Free Muesli 

Muesli cereal.Ingredients:
Brown Rice Flakes
Quinoa Flakes
Oat Flakes
Spelt Flakes
Pumpkin seeds/Sunflower Seeds
Linseeds/flaxseeds
Pecan/hazel/brazil/almond nuts…
Gogi Berries/Dried Cranberries
Unsulphured Apricots
Raisins or Sultanas

Method:
Over a low heat toast the flakes in a heavy pan or in the oven mixing every few minutes to avoid burning the bottom.
After 10 minutes add the nuts and seeds and mix again. Toast for a further 5 minutes.
Turn off the heat and when cool add in the dried fruits. Mix when cold and store in an airtight container.
Coeliac/Gluten intolerance avoid-
Wheat, oats, rye, barley
Wheat Intolerance-
Avoid wheat products eg. wheatgerm wheat grains, wheat bran

Breakfast recipes – Warm Prunes with Yogurt and Orange Zest breakfast

Ingredients:
250g Stoned Dried Prunes
250g Pure Orange Juice
1 large Orange
2 tblsp soya/bio yoghurt

Method:
Place the prunes and orange juice in a pan and leave to soak for 30 minutes. Bring to the boil, then reduce the heat, cover and cook for approximately 20 minutes.
Meanwhile, thinly peel the zest from the orange and cut into fine shreds- you will need 2 tablespoons.
Spoon the cooked prunes into individual bowls, add ½ tablespoon of the yoghurt to each one and sprinkle with orange zest and serve. 

Gluten & Egg Free fruit Cookies

The greatness of this recipe is it takes 10 minutes to make and uses up those black, mushy bananas lurking in the fruit basket!The mashed banana acts as a raising agent along with the baking powder to compensate for egg eliminations…

 

Ingredients:

1 medium eating apple grated*banana

1 cup buckwheat or quinoa flakes

½ cup mashed banana

2 tsp. GF baking powder

1 tsp. ground cinnamon

1 tsp. Maca powder

20g raisins(optional)

 

Method:

Preheat oven to 350F/180C.

Mix everything into the mashed banana (I like to leave the skin on the apple)

Make 16 cookies out of the mixture by spooning onto a tray lined with baking parchment.

Bake for 12 minutes or until golden and best eaten on the day.

 

*You could use grated carrot or even parsnip instead.