BANTING GRANOLA
100 g Slivered Almonds
100 g Sunflower seeds
100 g Walnuts
100 g Hazelnuts
Chop all nuts up coarsely
Coating:
3 tablespoons coconut oil
2 teaspoons cinnamon
2 teaspoon ginger
½ teaspoon nutmeg
Melt coating ingredients in pan.
Turn off heat.
Add nuts to coat them.
Place this mix on baking tray in oven at 180ºC for 10 minutes.
Take care to turn so it does not burn.
Cool off.
Enjoy on almost anything.
Photo: Maranda Van Dam
BREAKFAST TOASTIES
2 slices of bread per person. Pack the bottom slices on a oven tray.
Put a bit of cheese on the bottom slice. Then add some fried bacon.
Cut a hole on second slice and place on top of the bacon.
Crack open an egg into the hole. Add salt and pepper to taste.
Sprinkle finely grated cheese over.
Bake in oven at 175 ºC for 20 min.
Recipe and Photo:Gerhard Louw
APPLE PIE BREAKFAST OAT BISCUITS
Ingredients:
2 cups apple finely chopped with skin
1 large egg room temperature
1 cup old fashion rolled oats
1 cup whole grain oats (or you can use 2 cups of above)
3/4 unsweetened applesauce
1/3 cup runny honey or maple syrup
2 tbs maple syrup (yes more used separately 😊)
1/2 tsp baking soda
1 tsp cinnamon
1 tsp mix spices
1/2 tsp nutmeg
1 cup oat flour (make tour own by taking a heaped cup of oats of your choice and processing in good processor till fine)
1/2 tsp salt
2 tsp vanilla extract
1/2 cup ground flaxseed
1/4 cup unsalted butter melted
Method:
Preheat oven to 190 bake.
In a small pot slowly cool apple, mix spices and 2 tbs maple syrup till apple is soft.
In a large bowl mix together the remaining dry ingredients.
In a small bowl mix together all remaining wet ingredients.
Pour wet ingredients in dry ingredients and mix through.
Stir through apple and any sauce in the pot.
Scoop 1/4 cups onto baking paper on baking sheet and bake for 12 to 14 min.
This is handy breakfast on the run or snack as it is quite filling.
Keep in airtight container in fridge for up to 6 days or in freezer for 2 months.
Photo: Elizna Willemse Tinone
EGG MINI OMELETS
Egg mix:
8 eggs
¼ cup milk
salt and pepper
Filling:
ham, cut up
red Vienna
2 tomatoes
1 onion
Method:
Mix egg, milk and spice together.
Fry off the filling.
Pour egg wash in muffin pan half way.
Spoon 1 filling in egg wash.
( u can put cheese on top)
Bake at 180 degrees C for 5-7 min.
Recipe and photo: Tanita De Beer
RASPBERRY PORRIDGE WITH CHIA SEEDS
Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small.
The inspiration for this dish comes from “Smaki życia” (“Flavour of Life”) by Agnieszka Maciąg.
Ingredients:
100g of raspberries
3 teaspoons of honey
3 tablespoons of rolled oats
2 teaspoons of chia seeds
decoration
3 teaspoons of natural yoghurt
raspberries, blueberries, banana slices, cashews, sesame seeds
Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.
Source and photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/
BACON AND CORN GRIDDLE CAKES
These unique pancakes are stuffed with bacon, corn and cheese. A good dose of warm maple syrup makes them a delicious choice for breakfast.
8 slices bacon, cut into ½-inch pieces
⅓ cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
½ teaspoon salt
⅛ teaspoon cayenne pepper
⅔ cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
½ cup shredded Monterey Jack cheese
warm maple syrup, for serving
In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you’d like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
Heat and grease a griddle or large skillet. Pour a heaping ¼-cup of the batter onto the griddle and cook until it is golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
Recipe posted by Adam Cloete
Photo: David Clingham – ek het die resep vanoggend probeer, ‘n savoury weergawe sonder die stroop. Ek het ‘n teelepel elk van paprika, cayenne pepper en crushed chillies gebruik en beef bacon in plaas van spek, bedien met sriracha sous.
CHIA SEED PORRIDGE
1/2 cup of chia seeds
1 1/2 cups of coconut milk
Mix chai seeds and coconut milk together, cover and refrigerate overnight. (It expands).
For serving:
Add nuts of your choice (I used raw almonds).
Add fruit of your choice (I used banana)
Add honey and a sprinkling of cinnamon
Once expanded, if the porridge is too thick, add more coconut milk, mix until you get your desired consistency. I get 4 servings from 1/2 cup of seeds. A healthy, easy paleo breakfast!
Photo: Lesdee Gloak Bam
CAMARI SE SPAANSE OMELETTE
Hier in Tanzania, as jy gelukkig genoeg is om iets anders bo die gewone ‘gekookte eier’ op die menu te kry vir ontbyt, is daar omelette – plain, cheese of Spanish. Nou Spanish is ons favorite! Hier is my weergawe, easy peasy.
1 knoffelhuisie (fyn gerasper / gedruk)
1 tamatie fyn gekap, ons gebruik ‘jam’ tamaties, lekker baie vleis.
1 eier (ek het blerts volroom melk bygeklits, vars uit die speen)
Braai die knoffel in genoeg olie (ek gebruik Makadamia olie vir ektra voedsaamheid en geur), voeg die tamatie by en braai tot sagter maar steeds ferm.
Giet die eiermengsel egalig oor, sout, peper en ‘n groenegeitjie.
Plaas ‘n deksel op en wag vir die eier om te stol. Skep versigtig uit op ‘n bord of wikkel die eier los, plaas ‘n bord bo-op en dop so uit.
Variasie – rooi uitjie, soetrissies, gerasperde wortel ens. Knoffel is ons persoonlike gunsteling (en hou boonop die nare malaria muskiete weg).
Bron en foto: Camari Fourie Strobos
STRAWBERRY DESSERT WITH CHIA SEEDS
I recommend an excellent and healthy strawberry dessert with chia seeds. It is great after Sunday dinner, for afternoon tea, or, if you prepare them earlier, for an energetic, filling and yummy breakfast.
The inspiration for this dessert comes from “Smaki życia” (“Flavour of Life”) by Agnieszka Maciąg.
Ingredients (for 4 people)
300g of strawberries
300ml of milk (it may be coconut milk or whatever you prefer)
honey or maple syrup
4 tablespoons of chia seeds
fruit and peppermint leaves for decoration
Clean the strawberries and remove the shanks. Add the milk and one tablespoon of honey or maple syrup. Blend it thoroughly. Try it and if necessary add a bit more honey. Add the chia seeds, mix them in and leave in the fridge for 4-5 hours. Stir once again. Put the dessert into a small bowl and decorate with the fruit and peppermint leaves.
Source and Photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/
GRANOLA MET ‘N TWIS
My tuisgemaakte Granola met ‘n twist. Dit is Siba Mtongana se resep met ‘n twist. Wil dit graag deel omdat dit altyd ‘n wenner is vir ontbyt, “snack” en as ‘n geskenk in ‘n glas bottel.
1 kop rolled oats
50 ml sonneblom saad
70 ml brazil neute
70 ml amandels
70 ml pekaneute
100 ml pampoen sade
20 gr wheatgerm (koringkiem by gesondheidswinkels en Dischem)
60 gr klapper
Kaneel
Ek sny die groot neute kleiner. Meng alles saam in oondpan en gooi bietjie kaneel en fyn gemmer oor na smaak. Bak in oond teen 180°C (vooraf verwarm) vir 10 min.
Intussen kook 50 gr donker suiker, 180 ml heuning, 90 gr botter en 1/2 t vanilla tot suiker opgelos is.
Gooi die warm stroop oor die mengsel in die pan en roer goed. Bak weer vir 10 min maar roer af en toe.
Laat afkoel maar roer gedurig sodat dit nie stol en vassit.
As dit goed afgekoel het voeg die volgende by.
1 k gedroogde piesang in stukke gebreek
1 k gedroogde cranberries
1/2 k gedroogde gemmer on stukkies gesny
Geniet
Resep en foto: Yolanda Kilian