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It’s often said breakfast is the most important meal of the day but
often the most neglected. Somehow a soggy bowl of cereal or a
dry piece of toast just isn’t singing to us anymore.
This poor soul of a meal is getting renovated right here in these
next few pages. With comforting warm sweet potato scones with
black grape vanilla jam. A reviving mango, green tea, and celery
smoothie. Not to mention the on-the-go chocolate banana bread
cookies.
All gluten-free, dairy-free, plant-based, low in sugar and full of
healthy ingredients.
rejoice over breakfast
1 cup raw sesame seeds soaked
overnight drained and rinsed
2 cups (500ml) water
2 tbsp date syrup or maple syrup
1/2 tsp vanilla extract or vanilla powder
pinch of sea salt
homemade sesame milk
Blend soaked, rinsed, and drained sesame
seeds with water for a couple minutes.
Squeeze and strain mixture through a nut milk
or mesh bag until all liquid is removed.
Stir in syrup, vanilla, and salt. Store in airtight
container in the fridge will last up to 5 days.
1-2 Servings
1 cup frozen raspberries
1 banana 100g
1/2 cup cashews or nuts of your choice
1 cup (250 ml) sesame milk
pinch of sea salt
Blend until smooth and pour into a bowl.
Top with blackberries, sesame seeds,
and more sesame milk.
raspberry sesame smoothie
Makes 6 Scones
250g(2½ cups) Oats
1 tsp. Baking powder
1 tsp. Baking soda
Pinch of salt
4 Tbsp firm Coconut oil
1 tsp. Vinegar
1 Tbsp Maple syrup
200g (¾ cup+1 Tbsp) Cooked mashed
sweet potato
sweet potato scones
Blend Oats in a food processor to make a flour.
Add baking powder, baking soda, salt, and firm coconut oil and
blend until the mixture becomes crumbly.
Add your cooked and mashed sweet potato, vinegar, and maple
syrup. Mix until mixture is a dough.
Turn out onto an oat floured surface and knead once or twice to
fully combine, then shape into a flat circle approx. 1.5 inch deep.
I then use a knife to cut the circle into 6 triangle pieces.
Feel free to slice into 8 pieces if you like mini scones.
Place on a baking sheet and Bake at 180c/350f for 12-15 mins.
Until golden and cooked, cool on a wire rack.
mango green tea celery smoothie
1-2 servings
2 mangoes
3 stocks of celery
250ml chilled green tea
chunk of fresh ginger
1 lime juiced
4-5 ice cubes (optional)
Peel your mango and ginger
Wash celery and juice the lime.
Throw everything into your blender and
blitz.
Add more lime or ginger if you want more
flavour punch.
chocolate banana bread breakfast cookiesMakes 8-10 cookies
1 Banana (100g)
2 Tbsp Maple syrup
1 Tbsp Melted coconut oil
50g (½ cup) Porridge oats
150g (1 cup pushed down) Ground
almonds
1 Tbsp Raw cacao powder
Pinch sea salt
Mash up your banana then add your maple syrup and melted coconut oil.
Use a food processor to grind your oats into a flour and put in a separate
bowl then add your ground almonds, cacao powder, and sea salt.
Then combine your wet banana mixture with your dry almond/oat/cacao
mixture.
Stir until just combined and roll into balls and put on a baking sheet lined
with baking paper.
Don’t push down on the cookie dough as you want them to bake up fluffy.
Bake at 180c/350f for 10-15 mins. Until golden and cooked.
Cool on a wire rack and dust with more cacao powder.
blueberry sesame overnight oats1 serving
3/4 cup (75g) oats
3/4 cup (185ml) sesame milk or milk of your choice
small handful of blueberries
couple spoons of coconut chips
a drizzle of date syrup The night before mix
together your oats and milk
of choice, feel free to add
some sweetener.
In the morning add your
toppings blueberries,
coconut chips, and date
syrup.
frozen grape banana vanilla smoothie 1 serving
1 cup of frozen grapes
1 frozen banana
1/3 cup (30 g) oats
1/2 cup 125ml water or coconut water
squeeze of lemon
1/4 tsp vanilla extract or powder
Blend until smooth and top with blackberries,
frozen grapes, and grape jam
makes 1 jar
1 cup (200g) concord grapes
3 Tbsp Lime juice
1/4 cup 60ml water
1 tsp vanilla
3 Tbsp chia seeds
Blend all ingredients and chill until set and firm approx. 20minutes
Store in an airtight container in the fridge will last a week.
black grape vanilla chia jam
apple maple porridge with hazelnuts cinnamon and chilli
Heat oats with milk and salt
for few minutes until thick and
bubbling.
Add maple, grated apple,
cinnamon, and chilli.
Top with roasted hazelnuts.
1 serving
1/2 cup (50g) oats
125ml-175ml almond milk (depending on
your desired thickness)
pinch of sea salt
drizzle of maple syrup
and dusting of chilli powder and
cinnamon
1 apple grated
handful of roasted hazelnuts
Need a warm spicy kick in the
morning?
Just add roasted hazelnuts
for a crunch and dried chilli
for a bit of heat.
plums roots & stars smoothie1-2 servings
1 medium raw beetroot
3 plums
1 banana
1/2 tsp. ground star anise
1 tsp maple syrup or
sweetener of choice
squeeze of fresh lemon juice
250ml Water
Wash and chop your beetroot (I
don’t peel as goodness is in the
skin).
Peel and slice banana. Remove
stones from plums and then
place everything in your blender
and puree.
Make sure you add lemon it
really brings out all the flavours
with a zing.
Also feel free to add ice if you
want it more refreshing.
Watch this
smoothie
being made:
oat pancakesmakes 4 pancakes
150g (1½cup) Porridge oats
75g (½ cup pushed down) Ground
almonds
1 tsp Baking soda
Pinch of sea salt
200ml Almond milk
1 tsp Lemon juice
1 tsp Vanilla extract
2 Tbsp Maple syrup
Coconut oil for frying
Mix together your oats, almonds,
baking soda, and salt.
Then whisk in your almond milk and
maple syrup.
Heat your frying pan with a small
spoon of coconut oil.
Then spoon pancake batter onto the
hot pan.
Flip pancakes when bubbles form
and are golden brown.
Then cook them on the other side.
Serve with bananas, nut butter, and
espresso syrup see recipe below
Espresso Syrup
3 Tbsp date syrup
3 Tbsp brewed espresso
Mix until fully combined and pour over pancakes or overnight oats
chia seed french toast3 pieces of bread (sour dough rye)
125 ml (1/2 cup) almond milk
2 Tbsp ground chia seeds
1 tsp orange zest
1/2 tsp cinnamon
1/2 tsp vanilla
1-2 tsp coconut oil for frying
Pour the milk into a shallow dish and addground chia seeds, orange, cinnamon, and vanilla. Stir well and allow to thicken for a few minutes. Drench bread one slice at a time and allow to soak up liquid one minute or so each side. Heat coconut oil until hot in a frying pan and add soaked bread. Do Not add bread to a cold frying pan!!! Fry for a couple minutes each side until crispy and golden. Serve with cinnamon, date syrup, and toasted coconut chips.
200g (2 cups) Porridge oats
100g (½ cup) Cornmeal
1 tsp. Baking powder
1 tsp. Baking soda
Pinch sea salt
4 Tbsp Olive oil
150g (½ cup) Applesauce
1 Banana (100g)
100ml Maple syrup
½ tsp. Fennel seeds
apple and fennel seed loaf
Grind the rolled oats into a flour in
your food processor.
Mix together in a bowl all the DRY
ingredients
In another bowl mash the banana
and add all the WET ingredients
together
Now mix both bowls together and
combine with fennel seeds. Mix well
so no air bubbles remain.
Transfer batter to a loaf tin (standard
size) lined with baking paper. Give it
a little knock against the counter to
release the air bubbles.
Feel free to add sliced apple on top
to decorate.
Place in a preheated oven at 350f
(180c) for 35-40minutes. To see if
cooked insert a toothpick in the
centre it should come out clean.
Remove from oven and cool on wire
rack. Slice and enjoy with jam or nut
butter.
Tip: I prepare my own applesauce by peeling and chopping 1-2
apples then heat in a pot with a touch of water till cooked, then mash.
Measure amount for loaf after your cook your apples.
Hope you enjoyed my healthy eating breakfast cookbook. If you would like to see
more healthy recipes check out
Let’s Connect:
madebydanica.co.uk
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