Carrot Cake Buckwheat Breakfast Porridge

Okay, so this is not the most exciting looking breakfast on this planet, but it is super tasty.  When I first took the pic’s I had added the milk, warmed the porridge up, and it was all good to go….for my belly, not for the pic’s, sadly. They really just did not look good, and with everything all mushed around, you could not see what was what! You see, everything kind of gets warm and cozy and slithers down into the warmth of the milk! Hence the boring looking porridge! but I kid you not, those flavours are to die for. …….Soooo the next obvious option was finish the porridge, I mean, why not.  It doesn’t matter that I had actually eaten breakfast earlier…Load up another bowl of porridge, add milk, add a bunch of delicious toppings…Do Not steal the toppings, and Do Not warm it up. Take pic’s. (Put in sealed container in the fridge for the next day…Oh btw.  this is perfect for the next day!) This is seriously like having Carrot Cake for breakfast….the difference is, that this is the healthy nutritious version.

Carrot Cake Buckwheat Breakfast Porridge

Preparation time:  5 minutes *  this time can be less if carrot is grated.

Cooking time:   8 minutes

Total time:  13 minutes

Serves 1 – 2

Ingredients:

1/2 cup uncooked buckwheat

1 cup water

1 cup grated carrot

1/4 teaspoon ground cinnamon (you can add a little more if you want)

1/4 teaspoon ground nutmeg

a pinch of ground cloves

1 Tablespoon desiccated coconut

1/4 teaspoon vanilla extract

For the topping:  milk of your choice, coconut flakes, toasted chopped nuts of your choice and a drizzling of honey

Instructions:

On medium heat and in a medium-sized pot, bring all the above (except the topping ingredients) to the boil.  Then reduce to simmer until cooked.  I personally like a bit of texture so I do not over cook. Mine took about 5 minutes. Remove pot from the heat. Place the porridge mixture into a breakfast bowl and add milk and toppings.

Enjoy 🙂

NB*  If you want your porridge warmer, give it a boost in the microwave.

Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

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This…is ‘to die for’…not literally, but you know what I mean.  It is super easy, has loads of health benefits and I just had to share.  It is a matter of throwing the raw buckwheat into a jar of milk and letting it soak overnight…oh, of course with the chai seeds and ground flax seeds, in this case.  It is another versatile breakfast, no hard and fast rules…just healthy and deliciously yummy to eat !!! With literally a few ingredients, you are good to go! ..

So once the raw buckwheat has soaked in milk overnight in the refrigerator, it is a matter of divide into two glasses, top with already made granola, dash of fruit, then some avo yoghurt…yes !  Avo Yoghurt 🙂 don’t freak out…it is A-M-A-Z-I-N-G… All it is, is plain yoghurt with avocado mashed into it.  It smoothes out beautifully and gives the yoghurt a cute pale greenish colour…and it is healthy!!! Top with more fruit and nuts, and drizzle with honey if you want some added sweetness ! Yum

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Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

Preparation time:  2 minutes (excluding the overnight time)

Total time:  10 minutes

Serves 2

Ingredients:

100 gram (100 millilitres) Raw Buckwheat (I used Gluten-Free)

Milk (I used Dairy Free/Lactose Free Rice Milk Powder mixed up)

1 tablespoon of Chia Seeds

1 tablespoon of ground Flax Seeds

2 handfuls of Granola

Fresh Fruits of your choice, chopped

1/2 an avocado pear

3/4 tablespoons of plain yoghurt

Instructions:

In a measuring jug, put the 100 grams (millilitres) of raw buckwheat.

Then pour the milk into the measuring jug with the buckwheat in, and pour until it reaches 1 cup (250 millilitres).

Add the chia and flax seeds.

Cover with cling-wrap and let it sit overnight in the refrigerator.

By morning, the buckwheat would have bulked up nicely and will be a thick consistency. Divide the buckwheat mixture into two glasses.

Mash the avocado and add to the yoghurt.

To each glass, add granola, a bit of fruit and top with the avo yoghurt, more fruit and nuts and then drizzle with honey.

Enjoy 🙂

Bacon, Tomato and Halloumi Bake

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Lunch time always tends to baffle me over weekends.  I am so used to just having a good old salad for lunch during the week and often just feel like something different on a weekend.  Anyway, after a lot of pondering and wondering… I decided to do a dish with one of my favourite cheeses’…. Halloumi :-). Why not, it was the weekend ! …. Any excuse to have Halloumi ! Really, I can’t get enough of Halloumi, whether it is baked or fried, I will take it anyway !

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This dish is particularly easy.  I came across it in a cooking magazine several years ago, and with a few odd changes here and there it has become a firm favourite.  It is more of a throw all together quick dish, just my kind of dish and perfect for a lunch or brunch.

I did use a Gluten Free and Wheat Free Brown Bread in this dish, purely due to the fact that I have had my eldest daughter on a Gluten Free and Wheat Free way of eating for several years now, and I tend to be following suit….

This dish would be amazing though with a Ciabatta bread or even a sour dough bread, so if you are not Gluten and Wheat intolerant, try either of them, I am sure you won’t be disappointed.  Ciabatta bread crisps up so nicely once in the oven, and that added crunch just will take this dish to another level of perfection.

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Bacon, Tomato and Halloumi Bake

Preparation time:  15 minutes

Cooking time:  30 minutes

Total time:  45 minutes

Serves 4

Ingredients:

500 grams diced bacon bits

500 grams Red Cherry Tomatoes *

300 grams Halloumi cheese *

1 Ciabatta Bread, broken into bite size pieces (approximately 2 cups) or a bread of your choice

3 tablespoons Avocado Oil or Olive Oil

bunch of fresh basil leaves

For the dressing

1 tablespoon of honey *

1 garlic clove

1/2 cup balsamic vinegar

2 tablespoons of olive oil

Instructions:

Preheat oven to 220 degrees C/ 525 degrees F

Start cooking bacon pieces till partially cooked just to give them a head start. (I started mine off in the microwave)

Slice the Halloumi into slices, about a few millilitres thick and set aside.

Crush the garlic clove and set aside for the dressing.

Once the bacon is slightly done (not crisp) as it will crisp up in the oven, it will be time to start assembling the ingredients.

In an oven proof dish (I used a square one, approximately  22 x 22 centimetres/8.5 x 8.5 inches in size) place the bacon, tomatoes, Halloumi cheese and bread.  Toss gently, and pour over the avocado oil or olive oil.

Place oven proof dish into the oven and allow to cook for about 30 minutes. Watch the bread, that it doesn’t crisp up too much and burn (this will depend on the actual bread you are using.)

Whilst everything is cooking, place all the dressing ingredients together and shake well.

Once the bacon is crisp, the tomatoes have wrinkled and cooked, and the Halloumi slightly golden brown on the edges and the bread perfect, take the oven proof dish out of the oven.

Serve immediately and place basil leaves on.  This is not great just for colour but adds a great flavour with the tomatoes.  Sprinkle with the dressing. *

Enjoy 🙂

*  Any red cherry tomatoes will do. The size may differ, but that will be fine.

*  I used Raw Honey for the dressing, runny honey will blend a lot easier.

*  You may have some extra dressing left, depending on how much each person likes on their meal.