All posts filed under: Breakfast

vegan bircher, superfood bircher, bircher muesli

Superfood Bircher Muesli

Working in a cafe means I don’t have a lot of time in the morning to make a full on breakfast. I’m usually up at 5am and out the door by 5 30am so I need a great grab and go breakfast that requires no effort what so ever. This bircher is great when you have a busy week or early starts. Its a breeze to throw together, it lasts for up to a week in the fridge and you can vary the ingredients depending on whats in season. I make a big batch the night before I go back to work then portion it out into takeaway containers. That way I know I have a nourishing meal to start the day with. This recipe is a play on classic apple pie flavours using grated apples, warming cinnamon, sweet raisins and oats soaked in almond milk until everything becomes deliciously creamy.  You can really use whatever fruit you like and then add in nuts, seeds and spices to bump up the nutritional value. I love to add …

Blueberry and Ginger Smoothie

This is my favourite smoothie to make at the moment. Its super simple and uses only 5 staple ingredients. I love to make it in the morning before work when I feel like a lighter breakfast. The frozen blueberries and fresh ginger create such a refreshing flavour and the banana and oats give it a bit of body so you’ll power through the morning. Blueberry and Ginger Smoothie Makes 1 large Smoothie     Prep – 5 minutes      Difficulty – Easy Ingredients 1 cup of frozen blueberries 1/4 inch knob of fresh ginger 1/2 banana 1/4 cup oats 1 1/2 cups coconut h20 or plant milk Method add all the ingredients to a blender and blend until smooth and creamy.

Banana Bread Muffins

The first time I made these muffins I really just wanted something sweet for breakfast that I could eat easily on my way to work, that wasn’t porridge. The resulting experiment ended up being a mix between a classic muffin and banana bread, hence the name, and was so delicious that we (mainly me) ate the first batch that afternoon and had nothing left over for the morning. They have quickly become my go-to muffin recipe, simply because they are a dream to make. You just blend the ingredients together then bake and you’re good to go. They really are the perfect grab and go breakfast. Obviously, i had to make these muffins super nourishing so I switched out a few of your regular muffins ingredients and added in ones that already make an appearance on the breakfast menu. Refined white flour has been switched for buckwheat so they are gluten free But wholemeal spelt/wheat/rye is just as tasty. I’ve also used a magic combo of oats and walnuts to give them a wholesome texture …