Not that we ever need an excuse to indulge in a delicious brekkie but throughout this week the UK is celebrating Breakfast Week. Rather than hurrying out the door with a bowl of cornflakes or a measly biscuit bar, now's the time to get some inspiration from London-based chef and food writer Nina Parker (check out her cook book inspired by St Tropez) who has shared four of her favourite ways to start the day. From delicious pancakes to a full Mexican meal, treat yourself to these mouth-watering dishes now.
Maple granola with fresh blueberries and coconut yoghurt
I always keep a version of this in my cupboard and I swap around the combinations depending on what nuts I have. I particularly love to use macadamias. I warn you though, it is pretty addictive to snack on! I make sure I use gluten-free oats which makes this recipe gluten and dairy-free.
Ingredients:
For the granola
100g cashew nuts
100g almonds
80g dried cranberries
300g rolled oats
100g sunflower seeds
100g pumpkin seeds
3 tsp poppy seeds
For the syrup:
120ml maple syrup
220ml honey
4 tbsp water
4 tbsp sunflower oil
1 tsp vanilla extract
Good pinch of sea salt
1/2 tsp honey in the salsa
For 2 servings:
160g fresh blueberries
200ml coconut yogurt
Preheat the oven to 170 degrees and line a baking tray with baking parchment. In large bowl measure out all of the ingredients for the granola and mix together. Pour all the ingredients for the syrup into a small saucepan and set to a medium heat and stir everything together. Then pour the syrup into the bowl with all the nuts and seeds and mix together until well combined. Scrape everything into the prepared baking tray spreading it out evenly. Place tray into the oven for 12 minutes and then remove from the oven and use a spoon to stir and brake up the granola. Place back into the oven for a further 12 minutes and then mix again. Repeat this about 3 times in total until the granola forms uneven, lightly golden clusters. Remove from the oven and leave to cool completely before storing in an airtight container. Serve a few spoonfuls on top of yogurt with fresh blueberries.
Avocado Smoothie
This has been my favourite thing to have for breakfast in the last couple of months. It is fast to prepare, fills you up and most importantly is delicious. It is gluten and dairy-free. Serves 2
Ingredients:
1/2 medium avocado
300ml almond milk
4 tbsp rolled oats
1 handful baby spinach
1 tbsp cashew nut butter
1 medium banana
2-3 tbsp maple syrup or honey 1 tsp vanilla extract
A few ice cubes
Mix everything together in a blender until it forms a nice smooth consistency. Drink straight away!
Banana Chocolate Chip Pancakes
I had the idea for these ages ago and I am thrilled to have finally put them together. Now I am sort of kicking myself that I hadn’t made them sooner as my whole house is now obsessed. The result is these delicious golden pancakes with gently, melted dark chocolate with a hint of cinnamon. The banana gives them the most wonderful texture and they are gluten-free. If you want to keep these dairy-free then fry with groundnut oil instead of butter. Makes 7 (enough for 2)
Ingredients:
2 medium bananas (200g)
1 free-range egg, lightly beaten
80g dark chocolate (70% coco solids), roughly chopped into pieces
1 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp ground almonds
1/2 tsp bicarbonate of soda
40g salted butter for frying
Maple syrup and icing sugar for serving
In a mixing bowl mash the bananas with a fork until they are completely broken down. Mix in the chocolate pieces, ground almonds, cinnamon, vanilla extract and egg. Evenly sieve in the bicarbonate of soda and set a large frying pan to a medium to high heat. Add a little butter into the pan and allow it to melt before spooning in the batter. Use 2 heaped tablespoons of the mix per pancake and fry for about 2 minutes on one side before carefully turning them over to a nice golden colour. Cook on the other side for about a minute more until they have puffed up a bit. Make the pancakes in batches of 2-3 depending on the size of the pan and continue making them until all the batter is finished. Serve hot with a little bit more butter and a good drizzle of maple syrup.
Mexican breakfast with coriander, mint, chilli salsa
This is the perfect hangover cure along with a nice punchy Bloody Mary. It also happens to be pretty healthy, packed full of lots of protein and spices. Beans and eggs are a classic combination but this yogurt salsa takes them to the next level and can also be used with fish, in salads or with grilled meat. This is gluten-free! Serves 2
Ingredients:
220g cooked black beans
1 garlic clove, diced
1 tsp cumin powder
1 tbsp extra virgin olive oil
sea salt and black pepper
2 fresh free-range medium eggs, at room and each broken into a teacup
1 tbsp white wine vinegar
For the salsa
120ml plain yoghurt
1 bunch fresh coriander
1 bunch of fresh mint, use only the leaves
1/2 tsp chilli flakes
Zest and juice of half a lime
Sea salt and black pepper
For the salad
2 tbsp chopped coriander
200g cherry tomatoes, halved
1 avocado, diced
Zest and juice of half a lime
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Sea salt and black pepperIn a blender, throw all of the ingredients together for the salsa and blend to a smooth consistency. Scrape everything into a bowl and taste to check the seasoning. Store covered in the fridge until needed.In a bowl, add all of the ingredients together for the salad and mix. Taste to double check the seasoning and leave to one side. Bring a saucepan with water to a gentle simmer and while that heats up set a frying pan to a medium to high heat.
When the frying pan is hot add a tablespoon of olive oil followed by the diced garlic. Allow this to cook for a minute before adding in the black beans, cumin and seasoning with salt and pepper. Stir everything around the pan for a couple of minutes and then scrape into a bowl covering with tin foil to keep warm. The saucepan should now be simmering and so use a spoon to whirl the water round in one direction. Prepare a timer and tip one of the teacups with the egg into the water and use the spoon to tease the whites into a ball.
Start the timer for 2.5 minutes and do the same with the second egg. When the timer goes off carefully use a sieve to fish out the eggs and gently place onto some kitchen roll. Prepare two plates with two generous spoonfuls of black beans and salad with a poached egg on top. Finish with the spicy salsa drizzled over and a few splashes of extra virgin olive oil.
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