this super pretty breakfast....

.... has been inspired by Amy Chaplin's brilliant book at home in the whole food kitchen.

Her coconut and quinoa pancakes are completely flour- and gluten-free, though unexpectedly tasty and tender.  If you want to go for the vegan version just replace the egg for a "chia egg". The pancakes are prepared in a minute provided you haven't forgotten to soak the quinoa before you went to bed.

The slight citrus flavour of the pancakes went perfectly well with the fresh blood orange.

Coconut and Quinoa Pancakes (recipe by Amy Chaplin)
makes ten 10cm (4 inch) pancakes

1/2 cup quinoa , washed and soaked 12-24 hours in 1 cup water
1/2 cup rolled oats
3/4 cup unsweetened, shredded coconut, divided
1 cup almond milk
1 egg
2 tablespoons melted extra virgin coconut oil, plus more for cooking the pancakes
2 teaspoons vanilla extract
1 teaspoon aluminium-free baking powder
1/2 teaspoon cinnamon
zest of a large lemon

to serve:
seasonal fruit and berries
maple syrup or honey, optional
lemon wedges, optional


Drain and rinse quinoa and place it in an upright blender. Add oats, 1/4 cup coconut, almond milk, egg, coconut oil, vanilla, baking powder and cinnamon.
Blend on high speed for about 40 seconds or until completely smooth. Add remaining coconut and lemon zest and stir with a rubber spatula to combine.

Warm a cast iron skillet over medium heat , add about 1 teaspoon coconut oil and spoon in about 1/4 cup batter for each pancake. Cook for about 3 minutes or until surface is covered with bubbles and bottom is golden and beginning to brown. Flip and cook for another 2 minutes.

These pancakes are best right off the pan, but they can also be kept warm in a 90°C (200°F) oven as you cook the whole batch. Serve with blood orange and maple syrup.

❤️

this year's first breakfast in the garden

As the leaves on the trees and bushes in my garden are still very, very tiny (nearly invisible) I photographed this camellia stolen from E.'s garden instead.

taste and texture: #4 Menu in Yellow

March Challenge with All I love

Join in! Here's how to play

Sunrise Breakfast Menu

Pancakes sprinkled with sugar and cinnamon

Lemony Apple Sauce

Teapigs' White Tea

an English breakfast, made with love

Earl Grey Tea

Goat milk

Freshly squeezed orange and ginger juice

Boiled eggs and bacon

Grilled mushrooms and cherry tomatoes

Brown toast

Sicilian lemon marmelade

Homemade apricot jam

overnight oats

In the evening I fill a jam jar with

• dried goji berries
• dried sour cherries
• water to soak

• oat flakes
• almond cuisine (= creamy almond milk)
• pestled flaxseed
• chia seeds
• chopped and roasted nuts 
• chopped dates, agave or maple syrup to sweeten

Next morning I top the mixture with fresh fruit. 

Be inventive and combine whatever you fancy. In case you need more inspiration click on  Zain's Swiss Summer Oats. Great photos and recipes!

fruity

I'm looking forward to my super fruity breakfast tomorrow morning: pink grapefruit, pears, banana, apple, flaxseed oil, almonds, goji berries( still to be soaked) and chia seeds. All mixed in a blender and poured over a bowl of white rice. A cup of light green tea would match perfectly, what do you think?

my breakfast today

Oatmeal, maple syrup and goji berries

100 ayurvedic cookies

My dear readers, this is not a joke, I really mean one hundred cookies!

Antje passed by and brought me a nice little paper bag filled with some super healthy cookies. When I later asked her for the recipe, she sent me the below:

Ayurvedic cookies

18 cups oat flakes
3 cups sunflower seeds
3 cups raisins (soaked in warm water, strained)
3 ts salt
6 ts cinnamon
3/4 ts clove powder
3/4 ts ginger powder
3/4 ts pure vanilla powder
12 cups whole wheat flour, freshly ground
1 1/2 sachets baking powder
6 x 250g butter
1 1/2 cups whole cane sugar
3 cups honey

Mix the dry ingredients with the raisins. Melt the butter and dissolve the sugar in the liquid butter. Add the honey and stir well. Pour this mixture into the dry ingredients, stir and let cool down.
Stir again.
Presss dough into the plastic lid of a honey jar and discharge it on a baking sheet.

Bake the cookies for 15 minutes at 170-180°C.

A short extract of our email conversation: 

B: Are you sure about the quantities? It seems to be a lot..

A: Yes, yields about 80-100 cookies, depending on the size, and this is only half the recipe

B: what the hell do you do with so many cookies?

A: they make you come over the winter and people love them, they are a kind of Lembas, you know, the elves' bread in the Lord of the Rings...

Schafsmilchcreme by Adoratio

Childlike excitement for sheepmilk chocolate spread bread drives me out of bed in the morning, despite the cold and milky grey January ....

my breakfast today

Fruit salad with oranges, apples, kiwis and grated coconut

Green smoothie with apples, bananas, lamb's lettuce and coconut water

Heather Taylor's kale and coconut smoothie

Doesn't that sound delicious?