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


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


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.


Lentil and Nut Stuffed Roasted Peppers

Look I just added a liittttle cheese !!! We had such an onslaught of cheese the other week (which of course was divine), so I thought today I would just keep it simple, with a minimal amount of cheese.

These little guys are so awesome and really is such a versatile meal.  For as long as I can remember I have LOVED roasted peppers.  Hey, I am not even picky about which colour pepper I have.  I know some people do have their preferences, but not me…. So, I know stuffed peppers is not a new thing….but then it is all about the filling.  So if you want to go the ‘veggie way’ these I think will impress you !  These Lentil and Nut Stuffed Peppers can easily just be eaten as is. Don’t be shy, be like me and try all the colours and make it a meal. I served these little babies with a ton of roasted veggies…(yes, that is how I like them) but knock yourself out and serve them pretty much how ever you would like to serve them.  No matter what….I know you’ll enjoy  🙂 !

Lentil and Nut Stuffed Roasted Peppers

Preparation time:  15 minutes

Cooking time: 20 – 30 minutes

Total time:  35 – 45 minutes

Makes 8 – 9 whole peppers, depending on the size


8 – 9 whole peppers

1 cup cooked lentils (I used brown)

1 cup grated carrots

approximately 3/4 cup diced white onion

1 clove garlic crushed and diced

a handful of grated matured cheddar cheese  – optional (for the cheese lovers, you can add one cup)

1/2 cup dry toasted nuts, slightly chopped (I used walnuts)

1/2 cup dry toasted sunflower seeds

100 grams tomato paste

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons dried basil

Salt and Pepper

For the topping:  extra matured cheddar cheese – optional

extra dry toasted nuts (I used walnuts)


In a large bowl add all the above ingredients except for the extra cheese and nuts.

Cut the top off each pepper (so it acts like a lid or hat for the pepper LOL)

With a tablespoon generously fill each pepper.

Top with extra cheese and nuts.

Place in the oven (place some aluminium foil/tin foil over ovenproof dish) and allow to roast. Check peppers after 20 minutes.  Roast in oven until the cheese is bubbling. You may want to take the foil off from the ovenproof dish nearing the end of roasting time.

Remove from the oven.

Serve hot either with roasted vegetables or with a salad.

Enjoy 🙂


1)  To make it vegan,  omit the cheese.

2)  Preparation time can literally be cut in half with this meal if the cheese is already grated, and the nuts and seeds are already dry toasted.

3)  This recipe can easily be cut in half if wanted, as it does make a fair amount.  Leftovers can be stored in a sealed container in the fridge and utilized again, even making alternative meals.



Four Cheese and Nut Tart

For all the Cheese Lovers out there….this one is for you!!!

I am an all or nothing kind of a girl, and I have pretty much been on a Gluten and Dairy-Free way of eating for quite some time now.  Well, this tart, just threw the gluten thing and dairy thing out the window for me.  But it was all good and totally worth it. I ate salad leaves and cucumber for a solid week just to apologise to my stomach and try and get it back on track from making it consume the gluten and dairy…but that is how it goes once in awhile :-). This was like my all time cheat.  Most people do it with chocolate, I did it with cheese, not one kind, but FOUR!!!

I cannot take all the credit for this amazing tart.  I have had this recipe for ‘yonks’ and every time I page through my recipe collection, this recipe practically haunts me. It is like….bake me, bake me….I swear I literally hear this timid little voice, it is just so sad……. Finally I just did it ! I made it, and it was all that I expected and more ….yes, this tart was AWESOME.

Four Cheese and Nut Tart

Preparation time: 10  minutes

Cooking time: 45 minutes

Total time:  55 minutes

Serves 8


Shortcrust Pasty (I used store-bought, purely due to laziness)

4 jumbo-sized egg yolks

a bunch of spring onions

1/4  small white onion, diced finely

200 gram Cream Cheese (I used Full-Fat as I was on a mission)

125 gram Mascarpone Cheese

250 gram grated Matured Cheddar Cheese

20 – 30 gram grated Parmesan

50 gram dry toasted walnuts, chopped

50 gram dry toasted almonds, chopped

Salt and Pepper to taste


Pre-heat oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Grease a springform cake tin, approximately 20 centimeters /8 inch in size.

Roll out the pastry and cut out a 23 centimeter /9 inch circle and place the shortcrust pastry into the cake tin.

Prick the pastry all over with a fork and allow to bake for 15 minutes.

Now, in a bowl, mix together the egg yolks and onions.

Add the cream cheese and mascarpone.

Season well with some black pepper.

Add the nuts to the cheese mixture.

Then scatter the matured cheddar cheese on top of the pastry.  Top with the nut and cheese mixture and then lastly sprinkle the Parmesan cheese over the top.

Bake in the oven for 25 – 30 minutes.  Remove from the oven and let it rest for ten minutes before serving.

Enjoy 🙂

NB*  This can also be made ahead of time and placed in the fridge.  Just remember to bring it to room temperature before serving.


Overnight Buckwheat Breakfast with Avo Yoghurt and Granola


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


Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

Preparation time:  2 minutes (excluding the overnight time)

Total time:  10 minutes

Serves 2


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


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 🙂

Gluten-Free Orange and Nut Cake


This recipe literally haunted me from the day I set eyes on it in the Your Family magazine.  I do not know what it was, but I knew, I just had to make it. It practically became like an obsession.  It was a bit weird as I’ve always been a kind of person that would not really go for a citrus cake, not that I don’t love fruits, it’s just that cake for me always has been chocolate or vanilla.  Fruit is fruit.  Maybe I am maturing haha, and becoming more adventurous …not that, that is a bad thing, I suppose…well, whatever sparked my brain, I am grateful as this recipe is a definite keeper and I know I will be making this often.

The citrus flavour of the orange is so different.  Cakes usually are sweet, but this one is far from sweet, it leaves this addictive subtle flavour in your mouth, just craving for more.

By the way, this cake can be Gluten Free as I have made it, or not.  With only five ingredients, only the baking powder would make it either Gluten Free, or not.  There is no flour in this cake either, so the slight indentation in the middle of the cake once cooked is quite normal.


Whilst reading though the method, I discovered that a food processor was needed, I was totally disappointed and thought I would have to put the recipe on hold until I had bought a food processor, but still going through my file, this recipe jumped out at me.  Then, over the weekend, I could not take the suspense any longer…food processor or not, this cake was being baked !!! And, oh my word, I am so pleased I did…there are no words to describe this cake…It probably is the most moist, light cake I have ever baked or tasted.  A good dollop of freshly whipped cream and a healthy fat slice and you’re good to go…It’s far from rich, and the combo of the citrus and the nuts, is just amazing.  Another good thing about this cake is that there are no preservatives, or colourants in it.  It is the perfect winner (except for the added cream if you want to be pedantic) but seriously the cream tops this cake.  It is a cake, and a dessert.  It is a cake that I would even have for breakfast.


Gluten Free Orange and Nut Cake

Preparation time:  2 hours 5 minutes

Cooking time:  1 hour 15 minutes

Total time:  3 hours 20 minutes


2 large oranges

6 free-range Jumbo eggs

3/4 cup (180 millilitres) castor sugar

300 grams mixed nuts, chopped*

1 teaspoon (5 millilitres) gluten-free baking powder

Zest of 1 orange, for garnishing

Icing sugar, for garnishing

Whipped cream or ice-cream for serving


In a medium-sized pot, place the oranges in, and cover with water. Put the pot lid on and cover.  Once the water reaches boiling point turn the heat down to simmer.  Check the water levels frequently every fifteen minutes, as the water levels drop quickly.  Add more water to keep the oranges covered, if and when necessary.

Once the 2 hours are up, the oranges will be hot and soft to the touch.  Drain the water out from the pot and then carefully take the oranges out without piercing the oranges.

Allow the oranges to cool slightly on the outside and then with a sharp knife carefully cut them into pieces (skins and pips included). The insides of the oranges will still be hot. Place the orange pieces on a plate and put them in the refrigerator  for about 5 minutes. Then, once the oranges pieces have cooled completely, put them in a food blender and blend.

Then, turn on the oven to 150 degrees C fan oven / 302 degrees F.

Grease and line a 22 centimeter/8.58 inches spring-form cake tin with baking paper, and grease again. (I use spray ‘n cook).  Make sure the lining exceeds the height of the baking tin, to allow for rising whilst baking.

In a large bowl, add the eggs and castor sugar.

With an electric hand beater, mix on the highest level, for ten minutes.  By this time the eggs and castor sugar will be of a light, soft, frothy consistency, and would have practically filled the mixing bowl.

Then, stir in the blended orange mixture.

Add the chopped and grounded nuts.

Add the gluten-free baking powder.

Give the mixture a good stir with either a metal tablespoon or a wooden spoon.

Pour into the greased and lined spring-form cake tin, and place on a baking tray (just for extra precaution) and put in the oven. *

Bake for about 1 hour and 15 minutes (check after an hour if you see the top of the cake is golden brown, with a cake testing skewer, it should come out clean, once done).

Once done, take out of the oven, allow to sit in the tin for about five minutes, then release the sides and allow to cool.

Place on serving plate, dust with extra icing sugar and garnish with grated orange zest.

Serve with either whipped cream or ice-cream.

Enjoy 🙂

  • I used a pestle and mortar for my nuts, and used a combination of almonds, pecans and walnuts.
  • You will notice that the entire spring-form cake tin will be filled to the brim, don’t be over alarmed as the increased lining will help with the rising and should not tip over whilst baking.  (When I baked mine I used a 20 centimeter spring-form tin, and I ended up having extra mixture. In desperation I put the extra mixture into 6 paper cup cake holders. When my cake was done I noticed it exceeded the brim slightly, but stayed within the lining.  That is why I have suggested a slightly larger spring-form cake tin.)