Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Get 20% off your first order with the code JEN20
3 ingredient banana pancakes
These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Top with the Wholefoods Refillery Macadamia Butter, maple syrup, and some blueberries, and you've got yourself the perfect morning.
1 banana
2 eggs
1 tbsp almond meal
The Wholefoods Refillery Australian macadamia nut butter (to serve)
Maple syrup (to serve)
Blueberries (to serve)
Heat a non-stick pan with butter or spray coconut oil.
In a blender, add the banana, eggs, and almond meal. Blend until combined.
Pour mixture onto the pan to make your desired pancake size. Cook until bubbles appear, flip and cook for a further few minutes or until cooked through. Cook the rest of the pancake batter in batches adding more butter or coconut oil to the pan as needed.
Serve pancakes with macadamia nut butter, a drizzle of maple syrup, and blueberries.
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This cinnamon, cranberry & macadamia quick oats recipe is like dessert for breakfast and we are totally here for it! #drool. Get 20% off your first order with the code JEN20
Cinnamon, cranberry & macadamia quick oats
Whoa! It's like dessert for breakfast and we are totally here for it! #drool
1/2 cup organic quick oats
2/3 cup milk of your choice
1/4 tsp true cinnamon
The Wholefoods Refillery Cinnamon Donut Spread (to serve)
Cranberries (to serve)
Pumpkin seeds (to serve)
Macadamias (to serve)
1 pinch salt (to serve)
In a microwave safe bowl, place the milk, oats, cinnamon and pinch of salt. Stir to combine.
Microwave for 2.5 minutes, stirring every 30 seconds.
Top with cinnamon donut spread, macadamias, pumpkin seeds and cranberries as desired. Enjoy!
A delicious breakfast bowl packed with nutrition, this sweet potato bowl only takes 15 minutes to make.
200 g sweet potato (approximately half a medium sweet potato)
1 tsp salted butter
1 egg
3 stalks of broccolini
2 handfuls baby spinach
Chilli flakes (to serve)
Peel sweet potatoes and dice into large cubes. Bring a saucepan of water to the boil with a pinch of salt.
Add sweet potato and allow to boil for 10 minutes or until soft and cooked through.
Meanwhile place broccolini in a microwave safe dish with a dash of water. Cover and microwave on high for 1 minute. Add spinach leaves and return to the microwave to steam for a further 1 minute. Drain and season with salt and pepper.
Poach, boil or fry your egg in a pan until cooked to liking.
Drain sweet potato and add butter. Mash until smooth and creamy. Season with salt and pepper.
Place sweet potato into a bowl and top with greens and egg. Sprinkle with chilli flakes.
This Green Breakfast (poached eggs, avocado, spinach, green sauce and toast) is by Naomi Lowry, head chef at Culina et Vinum in Elizabeth Bay, Sydney. Ingredients Salsa Verde: Blend together:…
Today’s delicious recipe was created by dietician Marika Day for Australian Sweet Potatoes
Sweet Potato and Cinnamon Bread
Whether you’re a young mum, have a demanding office job, or train seven times a week, carbohydrate-rich sweet potatoes can fuel you throughout the day. Defeat that 3pm slump with this delicious recipe.
1 cup sweet potato (pre-cooked, mashed and cooled )
2 eggs
1 tsp vanilla extract
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup milk
2 tsp ground cinnamon
1/2 tsp salt
1 cup pecans (roughly chopped )
1/4 cup butter (melted)
2 cups self-raising flour
Cinnamon Sugar Topping
1 tbsp caster sugar
1/2 tsp ground cinnamon
Preheat oven to 180°C and grease and line a loaf tin (I’ve used a 21cm x 11cm loaf tin).
In a large mixing bowl combine all ingredients except flour and topping ingredients. Mix until well combined.
Sift flour into mixing bowl and gently fold flour into mixture until just combined.
Pour into loaf tin.
Combine caster sugar and cinnamon. Sprinkle on top of loaf.
Place into preheated oven and cook for 55-60 minutes or until a skewer inserted comes out clean.
Allow to cool before slicing.
Breakfast, Snack
Baked goods
baked, bread, cinnamon, sweet potato
Foodie Friday: Kanzi Apple Pie Cinnamon Scrolls with Vegan Cream Cheese Frosting
This wonderful recipe was created by Panaceas Pantry for Kanzi Apples.
Foodie Friday: Simple onion, thyme and goats cheese tart
This recipe was created by Bonnie Coumbe for Australian Onions.
With jaw dropping landscapes and minimalist style, Nordic countries exude cool and this traditional breakfast dish is no exception. A twist on classic pancakes, cooked in bulk on an oven tray, this Nordic Oven Pancake recipe is perfect for entertaining or feeding hungry kids on a Sunday morning. Garnish with blueberries, maple syrup and a dust of icing sugar for a delicious treat.
Make a statement and serve this treat on the new Maxwell & Williams Suomi range. Featuring beautiful deep indigo designs contrasting with stark white ceramic, this servingware will bring a touch of Scandinavian charm to any table.
Ingredients
For the pancakes:
1 litre full cream milk 3 tbsp caster sugar
1 tsp vanilla bean paste 1⁄2 tsp fine sea salt
4 eggs
30g butter, melted 250g plain flour
1 lemon, zested
To garnish:
Maple syrup
Blueberries
Icing sugar to dust
Method
Makes 1 tray (size: 38cm x24cm, 2cm deep)
1. Preheat oven to 180°C (160°C fan forced).
2. Line a rimmed baking tray (at least 2 cm deep) with baking paper.
3. In a bowl, mix together the milk, sugar, vanilla, salt, eggs, and melted butter until well combined. Gradually add our and mix until smooth. Let rest for about 30 minutes.
4. Place the prepared tray on the middle rack in oven & slowly pour batter into the tray.
5. Bake for 30 to 40 minutes, or until the top & bottom is light golden brown. The batter will rise in the oven but will sink after being removed.
6. Leave to cool before serving, so that the centre sets. Serve cold or at room temperature.
7. Garnish with maple syrup, blueberries & a dusting of icing sugar.
Nothing says “the weekend” like homemade pancakes for breakfast! This easy recipe from Australian Bananas puts a delicious (and healthy) twist on a traditional batch.
Makes: 12 | Prep: 20 mins | Cooking: 25 mins
Ingredients
2 ½ cups plain flour
1 ½ tbs baking powder
¼ cup caster sugar
¼ tsp sea salt flakes, crushed
600ml buttermilk
1 egg, beaten
2 tsp vanilla extract
60g butter, melted plus extra for greasing
4 Cavendish bananas
125g blueberries
Thick greek yoghurt, extra banana slices & honey to serve
Method
Sift the flour and baking powder together into a large bowl. Stir in the sugar and salt.
Combine the buttermilk, egg, vanilla extract and melted butter in a jug. Pour into the dry ingredients and stir gently until combined.
Set the batter aside for 5 minutes.
Heat a large non-stick frying pan over medium heat. Brush base with extra melted butter.
Grease 3 x 11cm ring moulds with spray oil and place into the pan.
Fill each ring mould with a 1/3 cup of the batter and spread evenly in the moulds.
Press a few blueberries into each pancake then top with a few slices of banana.
Cook pancakes for 4 minutes or until the underside is golden and the top surface forms bubbles. Carefully remove the ring mould.
Turn the pancakes over and cook a further 3-4 minutes or until golden and cooked through. Remove to a board. Repeat with remaining batter, berries and bananas.
Serve warm topped with yoghurt, banana and a drizzle of honey.
Tips
Buttermilk is low-fat and makes light fluffy pancakes. If you don’t have buttermilk you can make your own by adding 1 tablespoon freshly squeezed lemon juice to 250ml (1 cup) full cream milk.
To reheat pancakes, place between baking paper and warm in a sandwich press.
If you don’t have rind moulds, spoon 1/3 cup of batter per pancake into greased frying pan.
These are great packed in a lunch box as a snack, cut pancakes into 4 wedges, sandwich 2 together with a little cream cheese.
Could the food pair more beautifully with the plates here?! Featuring watercolour florals and fun design twists, Cashmere Bloems’ extended dinnerware collection from Maxwell & Williams is the perfect backdrop for an indulgent breakfast. The new teaware additions were designed by Carol-Joy Pirie, the winner of their RMIT Industry Partnership Award.
Serves: 4 | Prep: 15 mins | Cook: 25 mins
Ingredients
1 cup milk
3 large eggs
1tsp vanilla extract
1⁄2 tsp ground cinnamon
1⁄4 cup maple syrup
8 thick-cut brioche slices
2 small peaches, sliced
1 1⁄2 cups blueberries
1 1⁄2 cups raspberries
Powdered sugar, to serve
Method
Preheat oven to 200°C and whisk together milk, eggs, vanilla, cinnamon and half the maple syrup.
Place 4 brioche slices on a baking tray and top with half the peaches and berries. Pour the egg mixture over the fruit and layer with remaining brioche. Top with remaining fruit and egg mixture. Let sit for 10-15 minutes.
Bake for 20-25 minutes or until bread in golden. Serve with additional fruit, sifted icing sugar and remaining maple syrup.
Ahead of Mother’s Day this weekend, Almonds Australia have created a healthy and delicious twist to a classic favourite for the perfect breakfast-in-bed treat for Aussie mums. Whip up these gluten-free almond pancakes with strawberry compote to show your mum how much you love her!
Ingredients
Strawberry compote
1 punnet strawberries
1⁄8 cup water
1 cinnamon stick or 1⁄2 teaspoon ground cinnamon
2-4 tablespoons rice malt syrup, honey or brown sugar (to taste)
Pancakes
2⁄3 cup almond meal
2 eggs
1⁄4 cup milk
1⁄2 teaspoon vanilla bean paste or vanilla essence
2-3 tablespoons rice malt syrup, honey or brown sugar
Thickened cream or Greek yoghurt to serve
Method
Strawberry compote
Wash and hull strawberries and cut in half.
Place in a small saucepan with water and cinnamon and bring to the boil.
Reduce to low and simmer for 15-20 minutes until strawberries have thickened.
Leave to cool, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting to your liking.
Pancakes
In a small bowl mix almond meal, eggs, milk, vanilla and sweetener.
Heat up a small non-stick fry pan and add a knob of butter. Ladle some pancake mixture in and cook over medium heat until edges are cooked through (3-5 minutes) and air bubbles appear. Flip the pancakes and cook on the other side for another couple of minutes.
Repeat with rest of the mixture.
To serve…
Stack pancakes and spoon over strawberry mixture. Dollop with cream or yoghurt and eat immediately.
Weekend breakfast treat sorted!Baking these rolls in a tightly covered Dutch oven ensures they will be wonderfully soft on the inside and golden on the outside. For a flavourful crunch, add half a cup (75 g) of chopped pecans with the orange zest.
Ingredients
1/2 cup (125 ml) plus 1 tbs. lukewarm milk
1 1/2 tsp. instant or active dry yeast
1 egg, at room temperature
125 g unsalted butter, at room temperature
2 1/2 cups (390 g) plain flour, plus more for dusting
3/4 cup (185 g) firmly packed light brown sugar
Salt
1 1/2 tsp. ground cinnamon
Grated zest of 1 orange
125 g cream cheese, at room temperature
3/4 cup (90 g) icing sugar
1/2 tsp. vanilla extract
Method
1. In the bowl of a stand mixer fitted with the dough hook, stir together the milk and yeast and let stand until the yeast starts to bubble, about 5 minutes. Add the egg, 2 Tbs. of the butter, the flour, 1/4 cup (30 g) of the brown sugar, and 1 tsp. salt and beat on medium speed until the dough comes together and is smooth, 3 to 4 minutes. Transfer the dough to a lightly oiled bowl and turn to coat all sides. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in bulk, about 1 hour.
2. Meanwhile, in a small bowl, stir together the remaining 1/2 cup (60 g) brown sugar, the cinnamon, orange zest and a pinch of salt. Set aside.
3. Punch down the dough and turn it out onto a lightly floured work surface. Roll out into a 35-by-30-cm rectangle. Spread the brown sugar mixture over the dough all the way to the edges. Starting with a long end, roll the dough into a log and cut crosswise into 10 to 12 slices.
4. Lightly grease a 5-litre Dutch oven and place the slices in a single layer in the prepared pot. Cover the pot and let the buns rise at room temperature until almost doubled in bulk, about 30 minutes.
5. Preheat an oven to 200°C. Uncover the pot and bake until the cinnamon rolls are golden brown, 15 to 20 minutes.
6. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, the remaining 6 tbs. butter, icing sugar and vanilla on medium speed until smooth, 3 to 4 minutes. Remove the cinnamon rolls from the oven and let cool in the pot on a wire rack for 5 minutes. Spread the icing over the rolls and serve warm.
Easter may be well behind us, but we’re still mad for eggs, especially in the form of this one-dish winner from Williams Sonoma. Sure it’s a breakfast standard, but there’s no reason you can’t make this into a delicious, super-simple weeknight dinner.
First up, grab yourself some seriously gorgeous French-made porcelain bakeware (hint: it’s 20% off right now!) and either make one or two large gratins or individual ones.
The key to this recipe, like any that uses only a few ingredients, is the quality of what you include. If you’re starting with fine French porcelain, you may as well maintain the standard with organic eggs and fresh-from-the-earth spinach leaves. The breadcrumbs add an important crunch and flavour here, so go for your favourite sourdough (yesterday’s leftovers are best) and process it yourself into irregular, large crumbs in your food processor.
Other than that, this recipe is very adaptable. You can add sautéed mushrooms, zucchini or tomatoes instead of or in addition to the spinach – basically whatever’s fresh and seasonal at your market or in your garden!
Serves 4
Ingredients
1 small sourdough roll or slice of rustic sourdough bread, torn
2 Tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
Sea salt and freshly ground pepper
¼ cup thinly sliced shallot
2 tsp minced garlic
250 g baby spinach
8 eggs
1 cup (250 ml) pouring cream
2 tsp chopped fresh tarragon
A pinch of freshly grated nutmeg
Method
Preheat an oven to 190°C. Spray two 1-litre capacity (or 4 individual) gratin dishes with cooking spray and place them on a rimmed baking tray.
Pulse the bread in a food processor or chop with a chef’s knife until coarse crumbs form. In a sauté pan over medium heat, warm 1 Tbsp of the olive oil. Add the breadcrumbs, thyme and a sprinkle each of salt and pepper, and cook, stirring constantly, until the breadcrumbs are browned and crisp, about 5 minutes. Scrape the bread crumbs onto a plate.
Wipe out the sauté pan and return it to medium-high heat. Add the remaining 1 Tbs olive oil. Add the shallot and garlic and sauté until they begin to brown, 45 seconds. Add the spinach by the handful and toss with tongs until it is wilted, 2 minutes. Season with a pinch of salt. Place the spinach in the 2 gratin dishes. Crack 4 eggs into each dish, spacing them evenly. Pour the cream around the eggs and sprinkle with the tarragon, nutmeg and a little salt and pepper. Bake, rotating the baking dishes once, until the egg whites are set and the yolks are slightly runny, 12 to 15 minutes.
Remove the dishes from the oven. Sprinkle the toasted breadcrumbs over the dishes, dividing evenly, and serve immediately.
This recipe comes from food stylist & nutritional medicine student Rosie, from The Rosedog Blog.
“Eggs are a great protein and potassium fix which is great for recovery after sport, they fill you up and help repair damaged tissues and cells and to maintain a healthy immune system. Chickpeas are a nutritional powerhouse. Full to the brim of protein, fibre, B-vitamins, iron, potassium and are also low in fat. They can help support healthy digestion, and have slow release energy thanks to their low GI (great for people suffering from diabetes). Cooked tomatoes are high in the phytonutrient lycopene which helps fight heart disease. Overall, a nutritiously balanced brekkie. Get sharing it with your buddies. They’ll love you for it.”
Ingredients
1 Tbsp coconut oil
1 large white onion, diced
1 red capsicum, diced
½ Tsp turmeric powder
½ Tsp cumin powder
1 Tbsp smoked paprika
3 garlic cloves, finely chopped
1-2 chillis, finely chopped
1 Tin chickpeas, drained and washed
1 tin diced tomatoes
½ tin water
1 Tbsp honey
Sea salt & pepper
4 Eggs
¼ cup parmesan
½ cup torn basil leaves (to serve)
1 cup Greek yoghurt (to serve)
Method
Preheat oven to 180c. Have an oven proof roasting tray ready to go. Grab a large frying pan, heat coconut oil. Add onions and fry until soft and fragrant. Add red capsicum and let it fry for 5 minutes to soften.
Add turmeric, cumin and paprika powder and toss. Before adding chilli and garlic. Let all of the flavours amalgamate for 5 or so minutes.
Add chickpeas, tomatoes, water and honey and bring to the boil they let it simmer.
Season to taste this with salt and pepper and a little more honey if its too tart.
Pour tomato mix into oven proof roasting tin. Make 4 holes for the 4 eggs. Carefully crack each egg into each hole. Finish off with good grating of parmesan and pepper.
Pop in the oven for 20-25 minutes.
Serve with torn basil leaves on top, cooling Greek yoghurt and some sourdough toast, or guacamole to bulk out the dish.
Anyone with their finger vaguely on the pulse of the latest trends will know that copper is most definitely in, as are statement small appliances for the kitchen. I’m rather impressed by the latest Distinta Breakfast Collection from DeLonghi.
DéLonghi’s renowned Italian craftsmanship and skills have been used to design the new range, which embodies style, future, purity and elegance. Alongside the toasters ($169 to $199), mechanical kettle ($169), manual pump coffee machine ($299) and milk frother ($149), for the first time, the hand-brushed, stainless steel collection includes a digital kettle ($199), allowing tea lovers to control the water temperature to suit their choice of tea.
With a combination of intricate detail and matte-textured metallic finishing, the timeless range is available in Future Bronze, Style Copper (pictured), Elegance Black and Pure White.
The traditional mechanical kettle offers a stylish design, with a detachable 360 ̊ swivel base for cord-free convenience. The coffee machine includes a range of functions to make the perfect cup, including the ‘Advanced Cappuccino System’ which mixes steam, air and milk to produce a rich, creamy froth for a great cappuccino. Drinks can be made using pre-ground coffee or “Easy Serving Espresso” pods and the milk frother allows for hot and cold frothing and keeps the milk warm if required.
DéLonghi have even launched the Distinta Collection App, which uses augmented reality for users to visualise up to three appliances together in real dimensions. It also features a colour selection function and has the capability to rotate and move the product to suit the chosen space.
The Distinta range can be purchased from all leading home appliance retailers from this month.
Last year, I was approached at a family barbecue by a friend of a friend who had a problem. The problem was she said, that it was incredibly hard getting her family going in the morning and that breakfast was simply a form of extended torment. After much discussion back and forth it did not take long to define the primary problem was most likely a lack of morning sun (by the way, we did discuss the quality of the coffee on offer – it was apparently good — and then again we had to consider the kids too!). It turned out the breakfast area was in the middle of the house without a window or skylight in near sight and, apart from the clock, it was hard to tell what time of day it was.
Morning light is one of the most fundamental, and in my opinion most overlooked, elements of a home and a lifestyle. Now with our knowledge of daylight and our circadian rhythms, it is a no-brainer to ensure that we have some sun on the breakfast table! The morning light will literally wake you and your family up and get you going!
One of Joe’s projects where he has added a skylight in the breakfast area
It is a common issue with many houses I have visited over the years having poorly located breakfast areas. It has always surprised me to see how many families have spent their good lives having breakfast (arguably the most important meal of the day) in dark and depressing spaces.
In fact, when designing a house, well before I worry about the breakfast table styling and accessories (for example what type of bowl to have your cornflakes out of), I make sure that there is going to be some sun on the breakfast table. Imagine how much more of a happy and productive day you and your family are going to have when you have enjoyed the twinkle of some winter sun off your spoon of strawberries! And knowing you are going to have some morning sun, imagine then what styling you could enjoy – is it going to be Scandinavian blonde timber with a navy cloth, or bright daisy yellow napkins against a pure white slat bench? The inspiration for the space and the experience is so much greater because the fundamental is right, and in this case it is the capturing of morning light.
So, how to make immediate change? Well, first of all, find out where the morning sun is coming into your home. Seek it out and adjust your planning; sometimes it means changing rooms to suit a breakfast table and chairs catching the sun. Never be afraid of light as it is always better to take it away with well-placed blinds or screens than not have it at all – particularly in winter.
Once you have located the morning sun in your home, freshen up the space with lighter and brighter colours to reflect the light and make it a morning place – whites, yellows, light coloured timbers – it does not have to be the whole room – it can just be the breakfast area. Once you have brightened the space consider a large mirror. They can be a great addition if placed in such a way to reflect the outside in – whether it is a view, the garden, a tree or even the sky. Remember that the early morning light is quite horizontal, particularly in winter, so a mirror can literally bring the morning into a space and all the beautiful light reflections are an added bonus.
Image source: Dwell. Click for details
In terms of a renovation, do all of the above and literally design around the morning light – include windows and skylights that are designed to capture and funnel light into your breakfast space. Good quality skylights these days are so much more available and better priced than in the past. Some even include electric sun blinds and automatically close when they sense rain. Give priority to your place of breakfast in your design so that it is located on the edge of your house, preferably near an outdoor area, so on those perfect mornings you can easily spill outside. Consider as well the convenience of its location as for many of us, breakfast can be a bit of a rush.
At the start of the day, there is nothing more important than making sure that you get your family’s body clocks and appetites going with some sun on your breakfast table. With some clever design and planning, invite that morning to breakfast!
If you’re anything like me and find early mornings a serious struggle, the new Electrolux Expressionist Collection of appliances may just be your ticket to having a nutrititious breakfast and getting to work in time. It features a 1.7L kettle, a 2-slice toaster and a tabletop blender – the first standalone blender for Electrolux.
The blender is your first morning saviour, with its titianium-coated blades and toughened glass jug meaning it can take anything you throw at it. TruFlow technology also pulls all of the contents towards the blades so there is nowhere for ingredients to hide. Making a smoothie is as simple as pressing one button!
Your next little helper is the 2014 Good Design Award winning Expressionist Collection Kettle, which knows that you don’t have the time to wait for a full kettle to boil just for the one cup of tea. Its OneCup Turbo function heats up just enough water for one cup of tea in no time at all and will keep the water warm for 40 minutes so you don’t need to re-boil.
Finally, the toaster is the perfect companion for even the fussiest toast connoisseur. It features Fabulous Toast sensor technology that ensures the same perfect browning results toast after toast, while the extra wide slots makes it versatile for toasting thick cut bread, as well as buns or bagels. The Digital Countdown Timer function lets you know exactly how long is left until your toast is perfectly golden, while the Lift and Check function lets you pause to check browning and then resume toasting without having to restart. The ingenious crumpet function will even toast your crumpets to perfection; crispy on the top and perfectly warm on the bottom.
Electrolux’s new Expressionist Collection combines smart innovative features with timeless design. Available in stores from August 2014.
I got pretty excited about this. It looked like a go kart engine, which piqued my interest. Turns out it was the new Russell Hobbs Ice Cream & Yoghurt maker… which is probably a much better fit for this site.
But when I checked out the website for more info, the limited edition Vegemite toaster up for grabs smacked me in the face. That is one mighty awesome pop art style toaster which is still up for grabs from Russell Hobbs and Vegemite. And considering the Marmite vs. Vegemite debates I often have with my Pommy fiancee, I think I need this in our kitchen to make a point!
First things first, the Ice Cream & Yoghurt maker which I can 100 percent assure you IS NOT a go kart engine. It makes creating your own frozen treats like ice cream simple and also does yoghurt or ice cubes. So what? Stacks of products out there do the same. This one has some tricks up its sleeve though, which may seal the deal.
