Leigh

Blueberry pancakes

Posted on by Leigh

Blueberry pancakes

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 pancakes
Calories: 85kcal

Ingredients

  • 200 g all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 300 ml buttermilk
  • 1 egg large
  • 2 tbsp butter melted
  • 150 g fresh blueberries
  • butter or oil for cooking

Instructions

  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, whisk together the buttermilk, egg, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter.
  • Gently fold in the fresh blueberries.
  • Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease the surface.
  • Pour 1/4 cup (60ml) of the pancake batter onto the skillet for each pancake. You can cook multiple pancakes at once if your skillet allows.
  • Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface.
  • Flip the pancakes and cook for another 1-2 minutes, or until they are golden brown and cooked through.
  • Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
  • Serve the blueberry pancakes with your choice of toppings, such as maple syrup, more fresh blueberries, or a dollop of whipped cream.
    Enjoy your delicious blueberry pancakes!
Nutrition Facts
Blueberry pancakes
Amount per Serving
Calories
85
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
16
mg
5
%
Sodium
 
198
mg
9
%
Potassium
 
51
mg
1
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
96
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Almond and cranberry granola bars

Posted on by Leigh

Almond and cranberry granola bars

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
Calories: 279kcal

Equipment

  • 1 Sugar thermometer

Ingredients

  • 140 g almonds roasted
  • 150 g rolled oats
  • 200 g dried cranberries
  • 2 tsp ground coriander
  • 1 tsp salt
  • 150 ml honey
  • 150 ml golden syrup

Instructions

  • Heat the oven to 160°C fan/gas 4.
  • Line a 20cm x 20cm baking tin with baking paper.
  • Put the almonds in a bowl with the oats, oat flour, cranberries, coriander and salt.
  • Pour the syrup and honey into a deep pan (they’ll bubble up a lot) and simmer until the temperature reaches 122°C on a sugar thermometer (about 4 minutes once they’re simmering rapidly).
  • Quickly pour the syrup over the oat mixture, then stir with a spatula until fully combined. Tip into the prepared tin, pressing down gently with damp hands to form an even layer.
  • Bake for 20 minutes until golden. Leave in the tin to cool, then cut into bars/triangles.
Nutrition Facts
Almond and cranberry granola bars
Serving Size
 
1 bar
Amount per Serving
Calories
279
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
199
mg
9
%
Potassium
 
153
mg
4
%
Carbohydrates
 
54
g
18
%
Fiber
 
4
g
17
%
Sugar
 
42
g
47
%
Protein
 
4
g
8
%
Vitamin A
 
0.1
IU
0
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Croissant

Posted on by Leigh

Croissant

Print Pin Rate
Course: Breakfast, Dessert, Snack
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 676kcal

Ingredients

Dough

  • 250 g all-purpose flour
  • 50 g granulated sugar
  • 7 g active dry yeast (1 packet)
  • 120 ml warm milk
  • 120 ml warm water
  • 1 tsp salt
  • 200 g unsalted butter cold

Egg Wash

  • 1 egg
  • 15 ml milk

Instructions

  • In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine:

  • The remaining sugar
  • Flour
  • Salt
  • Warm water
  • The yeast mixture
  • Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic. Form it into a ball.
  • Wrap the dough in plastic wrap and refrigerate it for at least 1 hour or overnight.
  • Take the cold butter and place it between two sheets of plastic wrap. Using a rolling pin, gently flatten and shape it into a rectangle, about 0.6cm thick.
  • Roll out the chilled dough into a larger rectangle, then place the butter layer in the center. Fold the dough over the butter layer, sealing the edges.
    Now you can continue with the remaining steps of rolling, folding, and shaping the croissants, as described in the previous recipe. When you're ready to bake, preheat your oven to 200°C (392°F) and bake the croissants for about 20 minutes, or until they are golden brown and puffy. Enjoy your homemade croissants!
Nutrition Facts
Croissant
Amount per Serving
Calories
676
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
153
mg
51
%
Sodium
 
628
mg
27
%
Potassium
 
163
mg
5
%
Carbohydrates
 
63
g
21
%
Fiber
 
2
g
8
%
Sugar
 
14
g
16
%
Protein
 
10
g
20
%
Vitamin A
 
1365
IU
27
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
72
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

French toast with a banana and hazelnuts

Posted on by Leigh

French toast with a banana and hazelnuts

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 664kcal

Ingredients

  • 8 slices bread whole wheat brown
  • 8 tbsp butter salted
  • 60 ml milk
  • 4 large eggs
  • 3 tsp sugar
  • 1 tsp salt
  • 2 medium bananas sliced
  • 100 g hazelnuts chopped
  • 5 ml vanilla extract
  • 1 tsp ground cinnamon

Instructions

  • Whisk together egg, milk, & salt.
  • Place a pan on a medium heat and melt some butter in i
  • Dip each thick slice of bread in the eggy mixture, soak it on both sides, and then transfer it to the warm pan.
  • Place the bread slices in the pan. Cook each side for 3 minutes on medium heat, until it gets golden and crispy.
  • In another pan, melt butter and add sugar. Keep the heat on low so the sugar melts and caramelises gradually, a high heat will cause it to burn
  • Once the sugar melts and turns light golden brown, add the bananas and vanilla extract and allow the bananas to cook until the sugar is syrupy and the bananas have caramelised.
  • Place the french toasts on a plate, top with caramelized bananas and syrup and chopped hazelnuts
Nutrition Facts
French toast with a banana and hazelnuts
Serving Size
 
1 Serving
Amount per Serving
Calories
664
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
20
g
Cholesterol
 
249
mg
83
%
Sodium
 
1115
mg
48
%
Potassium
 
563
mg
16
%
Carbohydrates
 
49
g
16
%
Fiber
 
6
g
25
%
Sugar
 
16
g
18
%
Protein
 
17
g
34
%
Vitamin A
 
1050
IU
21
%
Vitamin C
 
7
mg
8
%
Calcium
 
161
mg
16
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Crêpe

Posted on by Leigh

Crêpe

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest: 30 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 287kcal

Ingredients

  • 250 g all-purpose flour
  • 2 eggs milk
  • 500 ml milk
  • 50 g unsalted butter melted
  • 1/4 tsp salt
  • 1/2 tsp sugar (optional)
  • 1 tsp vanilla extract
  • butter or oil for cooking

Instructions

  • In a large mixing bowl, whisk together the flour and salt. If you want sweet crêpes, add the sugar to the dry ingredients. You can also add vanilla extract for flavor.
  • In another bowl, beat the eggs and then add them to the dry ingredients. Mix until you have a thick paste.
  • Gradually pour in the milk while continuously whisking. Make sure to whisk well to avoid lumps.
  • Add the melted butter to the batter and mix until it's well combined.
  • Let the batter rest for at least 30 minutes. This allows the flour to fully absorb the liquid and will result in smoother crêpes.
  • Heat a non-stick frying pan or crêpe pan over medium heat. You can lightly grease the pan with a small amount of butter or oil if it's not truly non-stick.
  • Pour a ladleful (about 1/4 cup or 60 ml) of the batter into the center of the hot pan.
  • Immediately lift the pan off the heat and tilt it in a circular motion to spread the batter evenly across the bottom of the pan.
  • Cook for about 1-2 minutes or until the edges start to lift and the crêpe turns golden brown on the bottom.
  • Carefully flip the crêpe using a spatula and cook the other side for another 1-2 minutes, or until it's also golden brown.
  • Remove the crêpe from the pan and place it on a plate.
  • Continue the process with the remaining batter, stacking the crêpes on top of each other.
  • Serve your crêpes with your favorite toppings such as Nutella, jam, fresh berries, whipped cream, or a sprinkle of powdered sugar.
    This recipe should yield about 10-12 crêpes, depending on the size of your pan and how thin you make them. Adjust the filling and toppings according to your preference. Bon appétit!
Nutrition Facts
Crêpe
Amount per Serving
Calories
287
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
83
mg
28
%
Sodium
 
154
mg
7
%
Potassium
 
197
mg
6
%
Carbohydrates
 
36
g
12
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
Vitamin A
 
427
IU
9
%
Calcium
 
122
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate overnight oats

Posted on by Leigh

Chocolate overnight oats

Print Pin Rate
Prep Time: 5 minutes
resting time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 4
Calories: 334kcal

Ingredients

  • 375 ml almond milk (1.5 cups)
  • 4 tbsp honey
  • 2 tbsp coco powder
  • 1 tsp vanilla extract
  • 375 ml rolled oats (1.5 cups)
  • 100 g chocolate chips (optional)

Instructions

  • In a large bowl, whisk together almond milk, honey cocoa powder vanilla and sea salt.
  • Add oats and stir to combine
  • Pour mixture into four glass jars. Secure the lids.
  • Place in the refrigerator overnight and enjoy the next day for breakfast topped with your favorite toppings.
Nutrition Facts
Chocolate overnight oats
Serving Size
 
1 Serving
Amount per Serving
Calories
334
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
132
mg
6
%
Potassium
 
239
mg
7
%
Carbohydrates
 
57
g
19
%
Fiber
 
5
g
21
%
Sugar
 
32
g
36
%
Protein
 
5
g
10
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
158
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chai spiced porridge

Posted on by Leigh

Chai spiced porridge

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 370kcal

Ingredients

  • 100 g rolled oats (1 cup)
  • 1 tbsp chia seeds
  • 300 ml water
  • 200 ml milk
  • 1 medium banana mashed
  • 2 tsp honey

Chai Spice Ingredients

  • 2 tsp ground cinnamon
  • 2 ml ground ginger
  • 2 ml ground nutmeg
  • 2 ml ground cloves

Instructions

  • Combine all the spices
  • Place oats, chia seeds and water in a saucepan and bring to the boil.
  • Reduce the heat to a simmer and add half the chai spices and the milk and stir for a few minutes until the oats have thickened and cooked through.
  • Remove from the heat and stir through the mashed banana
  • Put in bowls and top with honey and sprinkle with the remaining chia spice.
Nutrition Facts
Chai spiced porridge
Serving Size
 
1 Serving
Amount per Serving
Calories
370
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
12
mg
4
%
Sodium
 
53
mg
2
%
Potassium
 
606
mg
17
%
Carbohydrates
 
64
g
21
%
Fiber
 
10
g
42
%
Sugar
 
19
g
21
%
Protein
 
12
g
24
%
Vitamin A
 
216
IU
4
%
Vitamin C
 
5
mg
6
%
Calcium
 
225
mg
23
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Carrot cake pancakes

Posted on by Leigh

Carrot cake pancakes

Print Pin Rate
Course: Breakfast
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 463kcal

Ingredients

Pancakes

  • 320 ml milk
  • 2 large eggs
  • 1 medium carrot finely grated
  • 2 cups brown flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 5 ml vanilla extract

Toppings

  • 60 ml Greek yogurt
  • 4 tsp honey
  • 2 tbsp walnuts chopped

Instructions

  • Whisk the milk and eggs in a large bowl, add the remaining ingredients and mix until combined. (do not overmix)
  • Heat a large non-stick pan over a medium heat
  • Pour batter into the pan with a spoon or ladle and cook the pancakes for 2 minutes or until bubbles appear and the pancake looks set. Flip the pancakes and cook for another minute.
  • Serve the pancakes topped with the Greek yogurt, honey and walnuts
Nutrition Facts
Carrot cake pancakes
Serving Size
 
1 Serving
Amount per Serving
Calories
463
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Cholesterol
 
104
mg
35
%
Sodium
 
197
mg
9
%
Potassium
 
498
mg
14
%
Carbohydrates
 
78
g
26
%
Fiber
 
5
g
21
%
Sugar
 
12
g
13
%
Protein
 
14
g
28
%
Vitamin A
 
2821
IU
56
%
Vitamin C
 
1
mg
1
%
Calcium
 
219
mg
22
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Carrot cake overnight oats

Posted on by Leigh

Carrot cake overnight oats

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Refrigerate: 8 hours
Total Time: 8 hours 5 minutes
Servings: 2
Calories: 322kcal

Ingredients

  • 30 g Rolled oats (1/3 cup)
  • 2 medjool dates pitted
  • 40 g cottage cheese (1/3 cup)
  • 60 ml milk
  • 60 ml Greek yogurt
  • 1 medium carrot finely grated
  • 1 tsp mixed spice

To serve

  • 2 tbs Greek yogurt
  • 30 g walnuts finely chopped
  • 2 tsp honey

Instructions

  • Place dates in a small bowl and cover with boiling water. Allow to soften for 10 minutes
  • Drain the dates and blend together with the milk, cottage cheese yogurt, oats, carrot and spice.
  • Place in two glasses and refrigerate overnight.
  • Serve with Greek yogurt, chopepd walnuts and a drizzle of honey
Nutrition Facts
Carrot cake overnight oats
Serving Size
 
1 Serving
Amount per Serving
Calories
322
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
2
g
Cholesterol
 
9
mg
3
%
Sodium
 
113
mg
5
%
Potassium
 
520
mg
15
%
Carbohydrates
 
43
g
14
%
Fiber
 
5
g
21
%
Sugar
 
27
g
30
%
Protein
 
12
g
24
%
Vitamin A
 
5216
IU
104
%
Vitamin C
 
2
mg
2
%
Calcium
 
155
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Apple pie porridge

Posted on by Leigh

Apple pie porridge

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Calories: 348kcal

Ingredients

  • 125 ml almond milk or dairy alternative
  • 1/4 cup rolled oats
  • 1 tsp honey
  • 2 ml ground cinnamon
  • 1/2 apple peeled, cored and diced
  • 40 g cottage cheese (2 tbsp)
  • 2 tsp Greek yogurt (or dairy alternative)
  • 2 tbsp granola or toasted muesli

Instructions

  • Combine milk, oats, honey, cinnamon and apple in a small saucepan and cook for 8 min on medium heat, until it has thickened and the apples are tender. Pour into serving bowl
  • Mix cottage cheese, yogurt and vanilla in a small bowl until combined and spoon over porridge.
  • Top with the granola and a sprinkle of cinnamon and serve.
Nutrition Facts
Apple pie porridge
Serving Size
 
1 g
Amount per Serving
Calories
348
% Daily Value*
Fat
 
12.7
g
20
%
Saturated Fat
 
3.2
g
20
%
Carbohydrates
 
43
g
14
%
Fiber
 
5.6
g
23
%
Sugar
 
22.6
g
25
%
Protein
 
12.6
g
25
%
* Percent Daily Values are based on a 2000 calorie diet.