GRAINS & CEREALS

PEAR & CINNAMON PORRIDGE

INGREDIENTS;

• 1/2 cup rolled oats
• 3/4 cup milk of choice (almond, coconut, oat)
• 1/2 pear, diced
• Drizzle of honey
• Pinch of sea salt 
• Pinch ground cinnamon,
• Dob of Greek yoghurt to serve (optional)
• 1/2 tsp ground flaxseeds to serve (optional)

METHOD;
1. In a saucepan combine oats & milk. Bring to boil over low heat, stirring constantly.
2. Mix in pears, salt & drizzle of honey. Simmer 8-10 minutes, stirring occasionally, until thick and creamy. Remove from heat.
3. Serve topped with Greek yoghurt, cinnamon & ground flaxseeds

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Poached Eggs on Avo & Feta Toast 

INGREDIENTS;

• ​2 tbsp white wine vinegar
• 2 large egges
• 1 avocado
• 50g feta
• 1 tsp chilli flakes
• Juice ½ lemon
• 2 slices of sourdough

METHOD;
​1.  Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat.
2. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
3. Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper.
4. Toast the bread.
5. Pile the avocado and feta on the toast, pop poached egg on top of each.

Source: www.bbcgoodfood.com

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Blueberry, Banana Buckwheat Pancakes

INGREDIENTS;

• 2 over-ripe bananas, mashed
• 2 organic eggs
• 1⁄4 teaspoon baking powder
• 2 tablespoons buckwheat flour
• 1 teaspoon ground cinnamon
• 1 tablespoon coconut oil or butter
• 1⁄3 cup blueberries, plus extra to serve
• 2 heaped tablespoons coconut yoghurt (or yoghurt of your choice)
• 2 teaspoons honey or maple syrup

METHOD;

1. Blend the bananas, eggs, baking powder, buckwheat flour and cinnamon in a food processor or high-speed blender until well combined. (Alternatively, whisk in a bowl until well combined.) Stir through the blueberries.
2. Heat the coconut oil or butter in a frying pan over low–medium heat and add 3 tablespoons of the mixture to the pan. Cook for 1–2 minutes, then turn over and cook for a further 1–2 minutes until cooked through. Keep warm in the oven while you cook the remaining batter to make about 6 small pancakes.

Source: www.delicious.com.au

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Avocado Toast with Ricotta

INGREDIENTS

• 1 slice country or sourdough bread, approximately 1/2 inch thick
• Extra-virgin olive oil
• 1/2 medium pitted and peeled Hass avocado
• Freshly squeezed lemon juice to taste, from 1/2 lemon
• 4 to 5 tablespoons high-quality ricotta
• Thinly sliced basil leaves, for garnish
• Lemon zest, for garnish
• Flaky sea salt and freshly ground black pepper

METHOD;

1. Lightly brush bread with extra-virgin olive oil and toast to desired level of doneness.
2. Top with avocado and mash with a fork to cover entire surface.
3. Squeeze lemon juice over bread and add ricotta in dollops across the surface.
4. Drizzle with more extra-virgin olive oil and sprinkle with basil, lemon zest, sea salt, and pepper. Serve

Source: www.seriouseats.com