Tag Archives: Breakfast

Pancakes on a Tuesday

So Tuesday is a bit of an odd day of the week for eating in our house. It sits neatly between ‘I’m only eating carb free stuff Monday’ and ‘I’ve given into the bag of office Haribo Wednesday’. However, once a year good old pancake Tuesday rolls into town with its offerings of guilt free fluffy pancakes.

It’s not a greatly planned event in our home, but more blind panic when we realise we have an excuse for pancakes. Anna normally goes ice cream and banana, but I prefer a little lemon, sugar and cinnamon….erm, with some ice cream on the side. However, this year we wanted to make more of a meal of it. Forget those flimsy thin pancakes. We want thick old American ones dripping in maple syrup. Banoffee Pancakes seemed like a good shout, but hot toffee sauce just seems like we’re pushing the boat out a little for a Tuesday. So we’re going back to a recipe we found ages ago.

What you’ll need
240g plain flour
1 teaspoon bicarbonate soda and another teaspoon of baking powder
1 tablespoon of sugar
1 large egg with a pinch of salt
500ml buttermilk or 500ml milk with two teaspoons of lemon juice if you can’t find any
2 tablespoons of melted butter
150g jumbo porridge oats
Rashers of streaky bacon. Personally I think if it’s not smoked it can’t be bacon
Fresh fruit and maple syrup to finish

Mix all you dry ingredients together in a bowl and separately whisk the egg and buttermilk. Then stir and combine the mixture together.  Allegra McEvady recommends making the batter the night before and keeping it in the fridge…it seems to make the pancakes a little bit more magic.

When you’re ready to get breakfast going, fold in the oats and melted butter. The trick is to do this with as little stirring as possible, it doesn’t matter if you have streaks of the melted butter left. Grease up a thick based frying pan or griddle if you want it to look fancy. A medium heat should do as you don’t want to burn them, but make sure the pan is hot.

Now each pancake should be about 4 tablespoons worth if you’re looking to be accurate. I found a soup ladle worked just as well. They’re ready to flip over when big bubbles start to appear on the top and around the edges, should be around 2-3 minutes. Then time for the flip, they’re fairly thick so be careful if you’re showboating and not using a spatula. Same amount of time for the other side or when they’re lovely and golden-brown. Serve straight away, with grilled crispy bacon, fresh fruit and a generous amount of maple syrup. Now that’s what I call a Tuesday night dinner!

Learning to swim…oh, and eating banana bread

Look I know I’m supposed the be the parent here, but in all likelihood, I’m really just seven years old on the inside. Give me a pool and I want to do nothing more than to dive-bomb in and create a splash large enough the engulf all the sun loungers. Not this time though. This time I’m the responsible parent taking Ellis for his first swim. Yep that’s right. Just ten short weeks after (very slowly) entering the world he’s ready for his first swim.

Now swimming with a 10-week old is a new experience on me. Plus judging by the look of the five other nervous blokes in the pool it wasn’t their first time. It all started well enough with a few small splashes, followed by a few gentle bounces. Easy right? Our confidence was brimming and there were even a few ‘we’ve got this handled’ nods across the pool between the Dads…but then, they moved the lesson up a level and introduced dunking the infants.

Now dunking your most prized procession under the watchful eye of his mother, is pretty much up there when it comes to high pressure moments. It goes like this…You quietly say his name, followed by ‘ready!’ and under the water he goes for a very brief second. Easy right? I’m father #3 and have to watch two other Dads pull it off, whilst I nervously bob up and down wondering how much baby wee is actually in this pool.

We’re up. I can see Dad #6 bobbing around nervously in the corner of my eye giving me new found confidence. “Ellis…..ready” and under he goes popping out of the water like a frog that’s been picked up by his back. This is simultaneously followed by whoops and cheers around the pool. We did it and he’s loving the water. We should celebrate right? Maybe some back slapping? A bit more whooping? Nope. The instructor likes to celebrate by getting all six Dads to sing twinkle twinkle little star. So off we bounce whilst murmuring the nursery rhyme out the corner of our mouths.

Around this time I simultaneously start to crave banana bread whilst singing along, feeling vaguely annoyed we don’t have any (mostly because I haven’t made it before) and pressingly, given the context of this blog, why I don’t have a go to banana bread recipe.  So here it is. My go to banana bread recipe.

Chocolate & Banana Loaf Recipe 
125g unsalted butter
250g caster sugar
2 large eggs
1 tsp vanilla paste
2 tsp baking powder
4 very ripe mashed bananas
100g dark chocolate
50g walnut pieces

Mashed Banana

Banana Bread Mixture

Grease a 900g loaf tin and line with baking paper and pre-heat your oven to 180°C. With an electric mixer cream the butter and sugar, Add the vanilla extract and eggs until combined. Sift the flour and baking powder into mixture and continue to mix. Once combined, add the mashed bananas. Once it’s all combined break up the chocolate and stir in with the walnut pieces.

Pour into the lined loaf tin and level out with a spatula. Bake in the middle of the oven for 50 minutes, until a skewer comes out clean. Leave the cake in the tin to cool. Best eaten with a mug of tea after a long swim.

Banana Bread Recipe

Mexican Breakfast Eggs

I won’t lie. I generally feel that breakfast without some form of grain is nigh impossible. Cereal? Nope. Bagels, toast or porridge? All a big no. Growing up, our breakfast was a rotation of all of these, so it’s not like I have a deep love of all things wheat free. It’s just that I’m trying to discover a wheat free breakfast that’s still the ‘big fella’ meal of day, but doesn’t feel like I’m only consuming a glass of pulverised fruit.

This recipe is nothing new, but in my breakfast arsenal this is dish I’ve made the most that doesn’t deliver a furrowed brow. Freshly scrambled eggs with a spicy tomato salsa and crumble of feta cheese. These taco free huevos rancheros are  awesome on their own, but even more magic with a couple of rashers of bacon.

Paleo Breakfast

Mexican Breakfast Eggs
3 large free-range eggs
1 medium ripe tomato
3 slices of pickled jalapeños (normally in a jar)
tsp of butter (optional)
tsp of feta

Make a quick salsa by roughly chopping the tomato, coriander leaves and pickled jalapeños. Season and set aside.  Heat up a large frying pan with a couple of glugs of olive oil. While the pan is warming up whisk up three eggs in a bowl and pour into the pan with a teaspoon of butter. You want the eggs to be light and fluffy, so avoid scrambling and instead gently fold the eggs in from the sides. Rotate the pan as you go until you get a folded pile of fluffy eggs in the middle of the pan. Spoon the eggs onto a warm plate and sprinkle the salsa and feta over the top. Season and eat it right away.

Paleo BlueBerry, Coconut & Banana Cookies

As I roll into my annual “must lose the spare tyre” post festive detox, I’m on the hunt for an eating plan I can, erm…get my teeth into. Forget that 5:1 diet, that’s just starvation, but ‘hello’ to Paleo.  Eat as much as you like. Avoid the carbs, dairy and basically anything that comes in a box with microwave instructions. This seems achievable right? Now I won’t lie. I’ve had a crack at this before and the results, well in my mind anyway, seemed pretty good. So I’m back on it and ready to smash out 4-weeks of nothing by grass fed meat and vegetables. What could go wrong.

Prep seems to be the key to avoiding temptation here. So armed with enough lunch boxes to host my own Tupperware party and I’m ready to go. Chicken salad lunch. Check. Almonds to graze on. Check. 11am bit of cake for my cup of tea……erm, nope.

Cookie Mix

So here’s my challenge. Create a cake that tastes like a cake, but it’s actually gluten and wheat free. So here it is.

Guilt Gluten Free Blueberry, Banana and Coconut Cakes
170g coconut flour
3 organic eggs
1tsp baking soda
1tsp ground cinnamon
2 mashed ripe bananas
125g fresh blueberries
1tbsp olive oil
60g maple syrup
Pinch of salt

Blueberries

I’ve learnt two things about coconut flour. It’s expensive and absorbs any amount of moisture like a sponge. So I needed a way to make it go a little further, plus add enough moisture to prevent it tasting like I’d just eaten some sand. To get around this I used mashed banana and packed it full of healthy blueberries. It worked a treat and it’s pretty simple.

Heat your oven up to 200°C and combine all the dry ingredients. In a separate bowl combine the banana, eggs, olive oil and maple syrup with a food mixer. Bit-by-bit add all your dry ingredients until combined. Gently fold in your blueberries.

IMG_1733

Baked Cakes

Don’t worry if the batter appears fairly sticky. That’s just the coconut flour, but if your want more moisture in the batter supplement some coconut flour for ground almonds. Pour the batter into a lined baking tray and smooth flat.

Bake for about 25 minutes, or until golden brown. Leave to cool before cutting into cake slices. Either cut into bars, or for this post I used a cookie cutter and made them into handy little handheld cakes.

Paleo Cakes