Category: Breakfast
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Whole wheat Cruffins
One of my gripes, living in Gold Coast, is the lack of quality French bread, and the general incompetence of average Aussie bakeries. Crumpets however are an English bread invention that I have become totally addicted to. I hesitated to make crumpets due to not having a “crumpet ring” on hand. However, I discovered that…
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Cheesy Baked beans with Molasses
If you have some some canned butter beans in your pantry, try this tasty comforting dish that can be either a side or dish or a meal. Made in a cast iron skillet this dish is transferred to the oven easily for a final bake. Serve with franks or sausage or some runny boiled eggs…
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Chocolate chip banana muffins
There’s something nostalgic about chocolate chip muffins. Hot out of the oven with a warm glass of milk they really hit a nerve. These can be made with regular milk but I have a weak spot for buttermilk. Be sure to chop your own chocolate- the results are better than using pre-bought chips. Makes 24…
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Apple-cashew Oatmeal with Chia
Brain food is so important for little kids: growing their bodies, pathways in their brains, constantly burning energy as they use their brains to learn. It’s almost criminal that food companies are allowed to advertise high fructose breakfast foods to the youngest members of our community. My kids just love this slightly sweet and creamy…
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Chocolate-Date Chia Pudding
This is such a luscious pudding – both low sugar and filled with antioxidants and fibre. Using good quality cocoa and soft medjool dates is the key to creating a smooth consistency. My preference is coconut milk (but you can swap for other milks). This is a low sugar dessert or breakfast that comes together…
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Dippy eggs at The Paddock Bakery
Woe betide me for having “discovered” dippy eggs only weeks ago. The breakfast pictured here is pretty much the epitome of perfection: dippy eggs, labneh with fennel, minced parsley and crispy bacon bit. With sourdough toast “soldiers” on the side. Available at The Paddock Bakery here on the Gold Coast. It’s your choice whether you…
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Peach Apple Turnovers
Turnovers remind me of childhood, the flaky, sweet, hand-held nature of them. I have been making them early mornings lately while everyone is still asleep – if I’m on the ball the kids will get to eat them with their morning tea. They are great for lunches, picnics and after-school snacks. Blueberry works really well…
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Mexican chocolate chia pud’in
This pudding is the ultimate brain food. As a breakfast or meal replacement, this cinnamon spiced, coconutty pudding is full of creamy flavours. Add cacao nibs, granola or desiccated coconut as topping. In a blender this pudding takes minutes to put together or whisk by hand. Ingredients: 2 tablespoons cocoa powder (unsweetened) 1/4 cup chia…
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Blueberry Almond-Avo Smoothie bowl
If there’s one thing I have learned from living on the Coral Sea, it’s that one should always serve a smoothie in a bowl. A smoothie bowl says “Take me seriously, dress me up, I can handle interpretation,” where a smoothie in a glass says, “Take me as I am.” Either way, smoothies are a…
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Buttermilk Cornmeal Pancakes
When we immigrated to Australia, Kevin and I assumed there would be no maple syrup available widely in Sydney. The weekend before we left Vancouver, we hit a farmers market and purchased several litres of maple syrup. We blew about 1/8 of our luggage weight limit with it! Turned out that pure maple syrup was…
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Cacao Apricot Granola
In my years of cooking, I have always avoided making granola. Sure, I’ve grabbed some interesting boutique granola at the health food store that caught my eye, and always enjoyed it as a breakfast. Or on an occasion where it featured on the menu of the B&B I was staying at, I would gladly order…
Allspice & Olive 