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.

Seed Bread Muffins

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Baking bread isn’t really my thing.  It’s something I seldom do and to tell the truth, I’m a little scared of working with yeast.  All my insecurities set in…I always think, what if the bread does not rise.  Stupid, I know…but I have my moments.  Apart from the endless waiting for dough to rise, and then most of the recipes say, to let the dough rise in a warm place…I mean what happens in winter? and yes, I have actually had my heated oven door open, with a stool in front of the door, with my dough on, in the hopes the heat will help my dough to rise, I mean, a girl has got to try!..and then the kneading, I have no clue how to knead properly, I’ve never been taught, so I do my own thing and just hope for the best.

Never the less, need I say, that if I can find a bread recipe that doesn’t need yeast, I am all there.

This healthy Seed Loaf recipe has been eyeing me out for a while.  Yes, it is always in my face. I open my recipe file and just randomly flip to a page and nine out of ten times I have the Seed Loaf staring at me, so…it was time…I had to do it…I had to put my curiosity aside and just do it…and my, am I soooooo happy I did.  This bread is to die for!  and if you like a very dense, seed induced healthy bread, this is the one!  I just cannot get enough of it.  I didn’t quite have all the ingredients as the original recipe from the Your Family Magazine stipulated, so I substituted and still it was awesome.  I also, did not have the actual size loaf tin, so for a bit of fun got my giant-sized muffin cup tray and ended up loading up six giant sized muffin cups and four slightly smaller muffin cups just to finish up the mixture. I filled the muffins cups to just about the brim and there was a slight rising but not much at all. Nothing spilled over, so it all worked out perfectly.

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I must say I loved the concept of the bread muffins, it’s just different.  I have a sneaky suspicion that when I do this bread again, instead of using a loaf pan, I’m going to use the muffin cup trays again.

These freeze very well, by the way.  The bread muffins I individually wrapped, and if you opt for doing the loaf pan, just slice and individually wrap.  It’s so easy, when you want, just pop them in the microwave till they reach the temperature you want, and then smother in butter, and add some jam or honey….Yum !!!  This is just an incredible health bread with goodness and nutrition.  It is just pure heaven.

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Healthy Seed Bread Muffins

Preparation time:  25 minutes

Cooking time:  1 hour

Total time:  1 hour 25 minutes

Ingredients:

750 millilitres (3 cups) nutty wheat flour

250 mililitres (1 cup) cake wheat flour

500 millilitres (2 cups) oats

pinch of salt

1 Tablespoon white sugar

350 millilitres (mixture of seeds (I used a combination of sunflower and pumpkin seeds combined)*

a handful of extra seeds for sprinkling on the top of the bread muffins

Instructions:

Preheat the oven to 180 degrees C/ 350 degrees F

Grease a giant sized muffin tray and a large sized muffin tray.  (I used spray n’ cook)

In a large mixing bowl, combine the nutty wheat flour, cake wheat flour, oats, sugar, salt and all the seeds.  This is quite a floury mixture so use a tablespoon to combine.  Do not even consider an electric mixer, clouds of flour will be everywhere!

In a separate medium sized bowl, pour in the buttermilk, full cream milk, sunflower oil and bicarbonate of soda.  With a tablespoon, stir all the wet ingredients a few times, and set aside for approximately 5 minutes.

Then, with a tablespoon push some of the dry ingredients aside, working around the bowl, making a well effect, in the middle of the flour and oats mixture.  Then grab your medium sized bowl with the wet ingredients in and pour the wet ingredients into the dry ingredients.  Using a tablespoon, mix these two mixtures together to combine.  The mixture is quite thick, and mixing is a bit of an arm workout, but make sure you reach the sneaky flours down at the bottom of the bowl.

Spoon into the prepared muffin trays, filling the mixture to just about the brim.

Sprinkle each bread muffin with extra seeds for added texture.

Place trays in oven and bake for 1 hour.  Test with skewer.  Skewer must come out clean.

Then remove trays from oven.  Remove bread muffins from trays and place on a cooling rack.

I love them hot.  Serve with butter, raw honey or jam.

Enjoy 🙂

  •  I used a digital scale and measured out the seeds.  I found this method to be far more accurate.  Using measuring cups for the seeds somehow just get lost in the mixture.
  • My little experiment:  1 measuring cup (250 millilitres) of pumpkin seeds was equivalent to 155 millilitres on the digital scale and 1 measuring cup (250 millilitres) of sunflower seeds was equivalent to 137 millilitres on the digital scale…Please use a digital scale when measuring the seeds 🙂
  • My giant size muffin cups are width 10.2 centimeters /4 inches and depth 5.2 centimeters /2 inches.

Roasted Baby Cabbages

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I thoroughly enjoy roasted baby cabbages, it could be my favorite roasted veggie at this time, and most of all, I enjoy them without any dressings or a bunch of sauces!  Often the dressings and sauces can over-shadow the actual taste of the veggie… just my opinion, maybe I haven’t found the right dressing or sauce to enhance the veggie…. oh well, for now…. I am into simple roasted veggies. This way, I am able to enjoy the real taste of the veggies.

These little guys, are to die for. Basically all I do is baste with a little olive oil on the cut wedges, and add freshly ground black peppercorns and salt, pop them in the oven for about half an hour (or until golden brown).

These make the perfect side veggie for any roast, and that slight crunch of the leaves as you bite into it…. is just amazing!!

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When I think back to when my mom used to cook cabbage, in those days it was a matter of stripping the leaves, cutting out the main veins and bombing them into a pot of salted water and from there they got boiled radically to the extent I am sure all the nutrients were boiled out, but that is how a lot of vegetables were cooked. Over time, things have changed.  I basically did the same, but on a much smaller scale, I just used a lot less boiled water. I practically would tease the leaves in the boiling water for a few minutes, then take them out, but as much as I still enjoyed the cabbage, at times I did feel that I had not done the cabbage justice.  Then roasting cabbage was experimented with and I have never looked back! 🙂  I especially love roasting the baby cabbages, and just adore the red ones (I think they look more purple though).

Cabbages are loaded with vitamin C.  So, with that fact alone, they are a standard vegetable in my household.  The red (purple) cabbages, apparently, actually have a higher vitamin C content than the green/white cabbages (that is probably why the red cabbages are more expensive here 🙂 …. but no matter what, the bottom line is, they are healthy, nutritious and unbelievably good for you.

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Roasted Baby Cabbages

Preparation time: 5 minutes

Cooking time:  25 minutes

Total time:  30 minutes

Serves 2-4

Ingredients:

2 small baby cabbages

Freshly ground peppercorns

Freshly ground salt

a little olive oil for basting

Instructions:

Preheat oven to 180 degrees C/ 350 degrees F

Place the cabbage with the hard stem on counter top, and slice from the top to the stem, down.  The cabbage will be in half now.  Then cut each half again, so there are four quarters.

Repeat this for the other baby cabbage.

Baste the cut sides with a little olive oil.

Grind salt and pepper on the cabbage wedges.

Place on an oven proof dish and place in oven to cook.

Remove from oven, once the cabbage wedges are golden brown and crisp (about 25/30 minutes)

Enjoy 🙂

NB*  If you are only wanting to do half the quantity, but want both the red and the green cabbage wedges, just cut each baby cabbage in half, and then cling wrap two of the halves and refrigerate and then cut the other halves into wedges.