Breakfast is for champions

IMG_2431

I’ve always had a soft spot for a warm bowl of grains for breakfast.  There’s just something so nourishing and nurturing about the whole process of making a big bowl of porridge.  With the weather getting cooler, even though it’s meant to be spring, it’s been the perfect time to experiment with some different grains.

Enter the humble teff.  This tinie tiny grain, the smallest in the world in fact, is chock full of nutrition, which is probably why it’s eaten as a staple in it’s native Ethiopia.  Just 1/4 of  a cup of teff contains 7 grams of protein, which is super if you’re on a plant based diet, now you can go and tell everyone where you get your protein from!

Apart from protein, it’s also rich in calcium, phosphorus and magnesium, which are all essential for bone health.

So, for my first dabble in teff, I decided to play it safe and make a really basic and simple porridge.  I think this recipe is a good one if you’re starting off as it lets you get used to the flavour and texture and it’s minimally flavoured so you can use it as a base to add your faves and get super creative.

 

Basic Teff Porridge

Serves 1

Ingredients

1/4 cup of teff grain

1 1/2 cups of water

pinch of Himalayan pink salt

1/2 tsp coconut oil

Stevia drops as desired

 

Method

Heat up a small saucepan on medium heat and add the grain.  Toast the grain slightly (you will hear little popping sounds) to bring out the nuttiness of the grain.  Add the water (if the pan is really hot, it will spit and splatter so becareful), and stir to combine.  Add salt, stir and cover with lid.  Turn heat down to med-low and stir intermittently until it’s ready, about 15-20 minutes.  You may need to add more water if it becomes too dry.  Or you can add your plant mylk of choice at this time.

Once ready, stir in the stevia and coconut oil and stir to combine.

I served it with some cinnamon stewed apples and pears, which you can easily make by placing pear and apple slices in a saucepan and add some water (not too much as the fruit will drop it’s own liquid).  Add some cinnamon powder or a cinnamon quill, cover with a lid, and cook on low-med until fruit is soft and most of the liquid has evaporated.  Serve on top of your porridge with a sprinkling of your fave nuts/seeds.

 

Now let’s not stop experimenting, it is after all, the yummiest and most fun way of discovering new treats!  Next up I experimented making porridge with millet grain.

Millet is normally found in bird food, but this little round grain shouldn’t be kept just for birds, as they are rich in essential minerals, specifically copper, phosphorus, magnesium and manganese.

Hmmm, I think the birds are on to something!

 IMG_2483Creamy Coconut Millet Porridge with Rose Scented Strawberries

Serves 1

 

Ingredients

Millet

1/3 cup of millet grain

1 cup of water

1/2 cup of coconut milk

1 cup of water

pinch of Himalayan pink salt

stevia drops to taste

 

Strawberries

1/2 cup of sliced strawberries

2 Tbs of rose water

stevia drops to taste

 

Method

Make the strawberries first by mixing the stevia and rose water in a shallow bowl, then add the strawberry slices and make sure you swirl them around so that they get infused with the rose water.  Set aside to infuse whilst you make the porridge.

For the porridge, place millet grain in a coffee grinder or use the dry container for your blender.  Blend/grind until the grains are about 3/4 ground.

Place a small saucepan on medium heat, and add the semi-ground millet and the rest of the ingredients.  Stir to combine and cover with lid.  When it starts to simmer, take off lid, give it a good stir until it’s all creamy and smooth.  Turn heat down to low, cover with lid and leave to cook for about 8-10 minutes.

After the time is up, give it a good stir.  If it’s too runny, give it a couple of more minutes.  If it’s too thick, add a little bit more water or milk.

Pour into a bowl and add the strawberries, and pour a Tbs of the liquid on top.

I also added some coconut kefir yoghurt  and pistachio crumbs to mine for some texture and added coconut flavour.

 

But what about if you’re craving a sweet little treat?  Sometimes there’s nothing like a cheeky slice of toasted banana bread to get you going.

Here’s a recipe that I adapted from the lovely Caroline and you can find the original recipe on her blog here.

I like this recipe because it’s gluten, sugar, and oil free.  Can you believe it? So good!

I made this for my minis who are ravenous when they come back from school.  It went down a treat and lasted only two days, admittedly, I had three slices to myself but hey, the cook’s allowed some too right?!

Hope your family enjoys it as much as mine :)

IMG_2488 IMG_2493 IMG_2492 IMG_2474Coconut and Banana Bread

Serves 8

 

Ingredients

1 cup gluten-free oats, ground to flour
1 cup almond meal
1/4 cup shredded coconut
1 tsp gluten-free baking powder
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of Himalayan pink salt
2 tsp pure vanilla extract
1/2 cup coconut milk
1/2 tsp of stevia
3 small ripe bananas, mashed
1 medium banana, sliced into coins
extra ground cinnamon
1 tbs of shredded coconut

Method

Preheat oven to 190 degrees.
Mix oat flour, almond meal, shredded coconut, baking powder, cinnamon, nutmeg & salt in a bowl.
In another bowl mix the mashed bananas with the vanilla extract, coconut milk and stevia and mix well. Add to the dry ingredients and stir with a spoon until everything is well mixed.

Pour the dough into a prepared loaf pan that’s been lined with baking paper.  Top with banana coins and sprinkle on some cinnamon and 1/2 Tbs of the shredded coconut.

Bake in the oven, middle rack, for about 40-50 minutes. Stick a skewer through the centre , it should come out mostly clean with only a little bit of moisture on the end.

Cool on rack and top with the left over coconut before slicing.

 

Let me know if you give any of the recipes a try and don’t forget to tag me if you’re on IG so that I can see your creations.

 

Peas, love and mungbeans

 

xxb

 

Leave a Reply

Your email address will not be published. Required fields are marked *