quinoa puff granola cereal

We are pretty obsessed with quinoa in our house.  Quinoa porridge, quinoa flakes, quinoa in our brown rice, salads, puddings – it goes on! But its super delicious and so versatile that how could you not be obsessed!

The same goes for Quinoa Puffs.  Little puffed up nutty quinoa that you can purchase quite cheaply from a health food store.  Perfect to top your morning yogurt or as a cereal on its own.  This little recipe has become one of our faves that tastes yum and disappears quickly!

Quinoa Puff Granola Cereal (gluten free)

• 2 cups quinoa puffs
• 2 cups mixed nuts (we used almonds,  macadamias, brazil and cashews)
• 1/2 cup goji berries
• 1/4 cup dried fruit (optional) such as apricots
• 1/4 cup seeds (chia, pumpkin etc)
• 1/4 maple syrup or honey
• 1/3 cup coconut oil

Preheat oven to 180 degrees Celsius.  Cover a flat baking tray with baking paper.

Roughly chop nut mix and dried fruit (if using).  Add to a mixing bowl the nuts, goji berries and seeds and stir well.  In a separate bowl mix the honey (or maple syrup) and coconut oil.  Add to the nut mix and stir well making sure dry ingredients are mostly covered with the wet ingredients .

Pour mix onto baking paper and bake in oven for 10-15 minutes or until nice and golden brown.  Take out of the oven and let cool on the baking tray.  Once cooled, break it up into small pieces and add to a container

Add the 2 cups of quinoa to the container, give it a shake/stir and its ready to eat.

Note: We add the quinoa puffs after as we like their texture mixed through the granola mix.   Its more about the puffs being a cereal with the granola than just a granola. However you could add the puffs to the baking to make it more a granola if you prefer.

Enjoy!

 

 

potato rosti & poached eggs

 

One of my favourite things to do on the weekend is to cook breakfast at home.  Cooking at home lets you;

a) cook exactly what you want

b) know whats in your food

c) experiment

And poached eggs are something so versatile they allow you to experiment a lot by adding anything really!

My other favorite is potato for breakfast.  It’s tasty, filling and goes nice and crispy.  And in enters the potato rosti.   Something which lets you add your own twist, perhaps of herbs and spices or just keep it simple with salt and pepper!

There is no need to go out and pay for breakfast when you can eat this beauty at home!

Potato Rosti with poach eggs, baby spinach, mushrooms & avocado.

Ingredients, serves 2

• 5 fresh eggs (vinegar to poach)
• 2 small potatoes, grated and squeeze out excess moisture
• handful of baby spinach
• 2 portabello mushrooms
• 1 avocado
• Oil to cook (i use grapeseed, loves a high heat and doesn’t burn)

Method

Pop a medium size pan or saucepan on to low simmer and add 2 tablespoons of white vinegar. Allow to simmer but not boil.

Pop your grated potato into a bowl, salt, pepper,  crack one egg in and stir.  Add in some herbs or spices if you like.  We love some home grown thyme in ours.  Pop a pan on to medium high heat, good splash of grapeseed oil and when sizzling, grab a small handful of potato, squish it in your hand to be flat and put in the pan.  Squish down with a spatula.  Continue till all in.  Nice tip for these is don’t touch them.  You want the first side to be your best.  So leave it till its nice and golden brown, about 3minutes should do it.  Then peak and flip.  Leave on low heat and let cook.

Meanwhile, slice up your mushrooms and get them on a small pan.  Grab your avocado and mash him up nice and good!  Salt and pepper and a little lemon if you have.

Crack the 4 eggs in 4 separate small bowls, i do this so i’m ready to just pop them all in the pot one after the other to poach.  Swirl your water in a circle and one at a time pop your eggs in.  I swirl after each time to clear the middle ready for the next little egg!   Keep an eye on but they should only take a few minutes.

Add your baby spinach to the mushrooms when they are almost cooked.  Then take off heat and and set aside.

Everything should be coming together at the same time now.  So take your rostis off, plate them, grab your eggs in a small strainer and put on paper towel.  Plate up mushrooms, spinach, top the rosti with your eggs and a dollop of avocado and ENJOY!

Fin xx

 

 

quinoa flake banana porridge

This has fast become my go to before work breakfast and it’s so simple to make. You can serve yours with any flavours you love but below is my recipe for a tasty Quinoa flake banana Porridge.

Quinoa flake banana porridge 

Ingredients

• 1 cup quinoa flakes
• 1 cup organic full cream milk (or your choice)
• 1 cup warm water (note that you can remove all milk and just make 2 cups water however won’t feel as creamy)
• 1 mashed banana
• 1 teaspoon natural organic honey (don’t bother using manuka as it will be heated. Once heated manuka loses its goodness)
• 1/2 teaspoon of nutmeg or cinnamon

Method

Place water and milk in small saucepan and bring to boil. While boiling add nutmeg or cinnamon (you could add vanilla too!). 

When boiled at cup of quinoa flakes and stir and lower the hit to low heat. Cover and leave, checking occasionally. It will take 5 minutes to be cooking or when the liquid is all gone, which is why check it at least once.

Stir in the mashed banana and honey.

Serve with berries and a splash of milk and you’re done!

Enjoy xx