Lately I have been fancying pancakes. When I was little we made pancakes pretty much every weekend- Scotch drop scones are actually what we made. My mum was often the one who made them with us, and as that’s the pancake recipe she prefers, my brother and I grew up feeling these were proper pancakes. They’re small, fluffy, and much more “stackable” than crepes. These remind me a lot of those pancake-driven mornings.
This was the first time ever that I’ve ever used the flour in a recipe, and I actually quite like it (I’ve used the Seven Hills one here). There’s a subtle coconut-y taste and texture. Not as fluffy as regular pancakes, but really delicious. If you want mega-fluffy pancakes then I’d say use self-raising flour and omit 2-3tbsp of the milk (coconut flour has a higher fibre content, which mean you need more milk to form a batter).
This is a really satisfying breakfast, and the apple adds the height that guarantees a decent stack. The cashew butter is amazing when it melts into them. My top tip is this: stack them, adding cashew butter, then microwave for up to 1 minute. If you’re anything like me, then you’re quite slow at making pancakes and the first has gone stone-cold by the time the last is ready, so the microwave is your best friend. I also highly recommend adding a dollop of thick Greek yoghurt, or even a scoop of ice-cream if you’re pushing the boat out. Continue reading
Today I have something that caters to anyone who craves a “sweet & salty” combination, any time of the day. I’ve made this omelette for breakfast, lunch- and I may be considering making it for desert one night. Because personally, I cant get enough of sweet omelettes right now.
Here, we’re creating a faux salted caramel flavour using almond butter, maple syrup, and a dash of salt. There are other ways of doing it (I’ve heard that you can heat a can of coconut milk with maple syrup and salt?!), but as I wanted to give you more of a main meal idea I decided to incorporate the Greek yoghurt, which ups the protein content, and increases how filling it is. The eggs also provide protein, as does the almond butter (along with some very important healthy fats for vitamin absorption and satiety), the chia seeds contain some omega-3’s, the apple (and I also added raspberries) contribute to one of your 5 a day.
Of course, some days I am a fan of a bigger breakfast (or a brunch), and so I add a slice or two of sourdough toast. However, I know some people struggle with breakfast first thing, and so this may be right up your alley: its satisfying, but also feels less heavy than oats can. If you are a light breakfast fan I would recommend trying out overnight oats though- there’s a whole section dedicated to them under the ‘Food’ drop down- or my rice crispie breakfast pudding…
It’s September, and so in my mind, finally, autumn! The BEST season both for food, and life in general- crisp mornings, back to uni, new books I can justify buying for uni, GBBO, social stuff at uni, Bonfire Night later in the season, soups, jumpers, hot coffee and cold days….If you aren’t convinced, for now I’m hoping to prove that at least the food is amazing- with the following salad.
Contrary to popular belief salads don’t migrate south when the summer sun goes down. In fact, they get even better because all of the food crops are being harvested. September is amazing for seasonal produce, as we still have some summer ingredients, but root veg is appearing and apples are nearly at their best.
This salad uses halloumi, which you can actually eat raw as well as cooked- my mum spent part of her childhood in Cyprus due to my Grandad’s being in the army, and it was served raw as a dessert over there. So if you’re feeling super lazy you don’t even have to cook it. I “accidently” ate a lot of raw halloumi whilst making this, and I can vouch for its deliciousness. I’ve used a griddle pan to cook it here for the finished salad, but a regular pan will work just fine (griddle pans just give you lovely decorative charring lines). If you aren’t a cheese fan you could sub in cooked chicken, or tofu, or quorn. If you simply don’t like halloumi, then perhaps try a feta cheese.
With all that said, let’s get going….
I have yet to meet anyone who doesn’t like salted caramel. Even those who hate the combination of sweet and savoury, love sweet and salty. I have met a lot of people who hate porridge (I know, it’s unthinkable), but for this post we’re going to ignore them.
This porridge contains sweet and tender apples, and is topped with a healthy faux- salted caramel. I know that it sounds incredibly autumn appropriate, but I’m already looking forward to that time of year, and this is my blog so I’ll do what I like.
It takes just under 10 minutes start to finish, and I can guarantee it will get your morning off to a cracking start. I love using canned apples in recipes because, although fresh apples are lovely, I can have these kicking around in a cupboard for emergencies, and they have a beautiful tender texture. The salted caramel you’ll be making can be used in other recipes as well- top a fruit salad with it, double the quantities and stir in frozen berries, dollop it on top of a poached pear or griddled peaches, whack it on top of a chocolate mousse, or smother pancakes with it.
Let’s get started….
- 1/2 cup oats (proper oats, not instant stuff)
- EITHER 1/2 cup boiled water and 1/2 cup almond milk OR 1 cup boiled water
- Pinch of cinnamon and ginger
- 100g canned apple slices, reserving a few slices for decoration and chopping the rest into chunks
- For the salted caramel: 1tbsp almond butter (I’m using Meridian) + a good pinch of salt (to taste) + 1tsp honey + 2 scant tbsp thick Greek yoghurt