Recipe taken from The Good Stuff: Delicious recipes and tips for happier and healthier children by Lucinda Miller published in Psychologies Magazine February 2019.
Kids will love this healthy and tasty alternative to bland shop-bought waffles. Fussy eaters won’t spot the carrot and the poppy seeds boost calcium, iron and zinc levels.
200g porridge oats
1 tblsp Coconut sugar or light muscovado sugar
1 tsp baking powder
1 tblsp black or white poppy seeds
Pinch of fine sea salt
1 medium carrot, peeled and grated
200ml whole milk
120ml plain Greek yogurt
3 free-range eggs
Coconut or olive oil, for greasing the waffle maker
Makes : 5-6 waffles
Step One : Preheat the oven to 180oC (160oC fan), gas mark 4 and lightly grease the waffle maker with a little coconut or olive oil, using a piece of kitchen paper.
Step Two : Measure the oats into a food processor and blitz for about 1 minute, or until they reach a flour-like consistency.
Step Three : Transfer the oats to a large bowl and stir in the coconut, or muscovado sugar, baking powder, poppy seeds and salt, before adding the grated carrot, along with the milk and yogurt.
Step Four : Add one egg at a time, beating well after each addition until all the ingredients are combined.
Step Five : Turn your waffle maker to the highest setting and pour a ladleful of the mixture into the lower plate. Be careful not to overfill it or the mixture will pour out of the sides. Close the lid and let the waffle cook until it is golden brown on both sides – about 2 minutes.
Step Six : Remove from the waffle maker and place on a baking tray. At this stage, the waffle will be quite soft, so pop it into the oven for 5 minutes to crisp up. Repeat until you have 5-6 waffles.
Recipe courtesy of Psychologies Magazine (March 2018)
The chilli adds a subtle kick to this bircher, from Annie Morris’s book, ‘Spoon: Simple and Nourishing Breakfast Bowls That Can be Enjoyed Any Time of Day’ (Hardie Grant, £15), while the dense oats balance out the taste.
Makes 2 bowls
Grapefruit Compote Ingredients:
1 tbsp honey
1 cm piece of fresh ginger, peeled and finely chopped
Juice of ½ lemon
150ml orange juice
100ml natural yogurt
Toasted flaked almonds
Dusting of dried chilli flakes
Step One: To make the grapefruit compote, peel the grapefruit and discard any pith.
Step Two: Segment the grapefruit using a knife to get the juiciest part of the fruit, leaving behind any pith, and reserving the juices.
Step Three: Add to a pan with the juices and bring to the boil with the remaining ingredients. Simmer gently for about 20-30 minutes, then leave to cool.
Step Four: To make the Bircher, place all the ingredients in a mixing bowl and stir to combine.
Step Five: Cover and place in the fridge overnight.
Step Six: The next morning, divide the mixture into two bowls. Serve with the grapefruit compote and a sprinkling of toasted almond and dried chilli flakes.
A delicious breakfast for Christmas Day morning.
300ml (9 ½ fl oz) crème fraiche
2 tsp cornflour
Yolks of three eggs
1 tbsp white wine vinegar
Juice ½ lemon
50g (1 ¾ oz) butter, diced
2 English muffins, halved
200g (6 ½ oz) spinach, steamed
4 slices smoked salmon
Serves: 2-4 Prep time: 20 mins Cook time: 5 mins
Cals per serving: 644 Fat: 54g
Step One: To make the sauce, whisk the crème fraiche, cornflour, egg yolks, white wine vinegar and lemon juice over a medium heat until simmering. Remove from the heat and whisk in the butter. Season to taste. Add extra lemon juice, if needed. Keep warm, whisking occasionally.
Step Two: Poach the eggs for 3 mins in simmering water. Toast and butter the muffins. Divide the steamed spinach between the muffins. Top with smoked salmon and an egg. Season and pour over the sauce.
Tip: The spinach can be cooked ahead of time and then reheated in a microwave, if desired. The eggs can also be poached ahead of time and set aside for 30 mins – reheat them in simmering water just before serving.
Recipe courtesy of Easy Living Magazine