Serve a different type of breakfast to your family with these healthy yet simple and delicious breakfast recipes.
Fig, nut & seed bread with ricotta & fruit
PREP: 15 MINS
COOK: 1 HR, 15 MINS
EASY LEVEL
CUTS INTO 16 SLICES (16 SERVINGS)
Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too
Ingredients
400ml hot strong black tea
100g dried fig, hard stalks removed, thinly sliced
140g sultana
50g porridge oat
200g self-raising wholemeal flour
1 tsp baking powder
100g mixed nuts (almonds, walnuts, Brazils, hazelnuts), plus 50g for the topping
1 tbsp golden linseed
1 tbsp sesame seed, plus 2 tsp to sprinkle
25g pumpkin seed
1 large egg
25g ricotta per person
1 orange or green apple, thickly sliced, per person
Method
Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas, and oats. Set aside to soak.
Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts, and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the center of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.
Breakfast Muffins
PREP: 15 MINS
COOK: 30 MINS
EASY LEVEL
MAKES 12
Make muffins healthier with mashed banana and applesauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit
Ingredients
2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g applesauce or pureed apples (found with baby food)
1 ripe banana, mashed
4 tbsp clear honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g blueberry
2 tbsp mixed seed (we used pumpkin, sunflower, and flaxseed)
Method
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, applesauce, banana, honey, and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the center of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.
Spicy Moroccan eggs
PREP: 10 MINS
COOK: 15 MINS – 20 MINS
EASY LEVEL
SERVES 4
This quick, spicy brunch dish is packed with healthy courgettes, chickpeas, tomatoes and spinach. Flavour your sauce with rose harissa
Ingredients
2 tsp rapeseed oil
1 large onion, halved and thinly sliced
3 garlic cloves, sliced
1 tbsp rose harissa
1 tsp ground coriander
150ml vegetable stock
400g can chickpea
2 x 400g cans cherry tomatoes
2 courgettes, finely diced
200g bag baby spinach
4 tbsp chopped coriander
4 large eggs
Method
Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.
Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.
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