Apple breakfast pancake

 

Apple breakfast pancake

NOTE: more of a weekend breakfast as it is definitely not that quick to make due to all the measuring etc. Quite nice to mix it up from time to time but I personally haven’t quite figured out if the effort is worth it 😉

Like some of my other recipes, I found this on the mouthwatering website: ChocolatecoveredKatie

Ingredients (serves 1)

• 40 grams of white or spelt flour (could maybe use other types!)
• 11 grams of oats
• 1 teaspoon of cinnamon
• 2/3 teaspoon of baking powder
• 1/8 teaspoon of salt
• 1 tablespoon of sugar
• 60 grams of finely chopped apple (also chop up the leftovers and keep them separate! see step 4)
• 65 ml of milk of your choice (OR 75-80 ml if you choose to leave out the oil)
• 1 tablespoon (13 grams) of (coconut) oil
• 1 teaspoon of vanilla extract

How to cook 

1. Combine all dry ingredients (top 6 on the list) before adding in the wet ingredients.
2. Mix but don’t over-mix (having said that.. I don’t know what that means exactly. First time I mixed with a fork but thought it was a bit chunky so gave it a quick whizz with the hand-mixer) Second time I only used a fork. Both times was perfectly fine!
3. Put the mixture in a warm/hot frying pan and cook it on a low setting (be patient! ;)). Turn carefully when golden brown. Note: I’m pretty lazy so just cook everything at once to make one big pancake. You could of course make a couple of small ones if you want!
4. Optional: in the mean time cook the apple you had left over in another pan with a bit of cinnamon. Make sure it gets nice and soft and when your pancake is almost done add in some honey (don’t do this too early as it might stick and burn to your pan).
5. When you pancake and cooked bits of apple are done, serve as pictured! 😀

Apple cinnamon quinoa oat bites

Apple cinnamon quinoa oat bites

Eat them as a snack or for breakfast! (Note: somehow these are nicer a couple of ours out of the oven instead of eating them straight after baking them!)

I found the recipe on ‘Andtheycookedhappilyeverafter’ and converted and amended it from there as you can see below!

Ingredients (serves 1-2, makes 10-12 bites)

• 90 grams of cooked quinoa (is about 35 grams dry)
• 40 grams of oats

• 1/4 teaspoon of cinnamon

• 1/4 teaspoon of nutmeg (I used allspice)

• 1,5 tablespoons of brown sugar (note: I only used about half)

• 1/2 tablespoon of granulated sugar (note: I only used about half)
• 1/2 tablespoon maple syrup (I used honey)

• 65-ish grams of chopped apple

• 1 lightly beaten egg

How to cook 

1. Cook the quinoa according to instructions and drain well. Even easier if you cook a bunch of it in advance to use for lunches an dinner that week!
2. Pre-heat the oven to about 175 degrees celsius.
3. Mix the spices together in a bowl and add in the quinoa and oats.
4. Add in the maple syrup/honey, apples and your lightly beaten egg and mix it together with a for.
5. Spray your muffin tin or lined oven tray with a bit of oil (line your oven tray with aluminium foil to reduce washing up!)
6. Add about a tablespoon in each muffin cup and spread it out evenly. If you are using an oven tray: scoop a bit of the mixture in your ice scoop (load it up about half full) and release on the baking tray. It should be a slightly domed shape. You can squash it down a bit to get more of a flat cookie shape.
7. Bake your bites for about 15-20 minutes in the oven. Keep an eye on them towards the end. You don’t want to burn them!
8. Once you have taken them out of the oven, let them cool down a bit and then transfer them onto a plate to cool them down a bit more. You probably need a knife if you’ve used a muffin tin to release the bites from the sides of the tin.
9. Leave them for a while and store them in a tupperware container.
10. Enjoy!

Additional notes

• First time I made them I ate one immedately after they came out of the oven and was pretty disappointed. It was a bit cruncy in a way that made me feel like I burnt them. When I’d left them overnight in a tupperware box however they had gone moist again and they were yummy!
• Shaped them in the muffin tin the first time, used a ice scoop the second time.
  Although the ice scoop is easier I found the texture of the muffin-tin ones nicer as they were a bit thinner. The ice-scoop ones were a bit too gooey to my taste. Maybe only fill half the ice-scoop next time!
• Not quite sure how long you can save these for but at least 4 days or so!

Apple cinnamon brekkie

Ingredients (serves 1)

• 1 medium-big sized apple
• 50-ish grams of fruit&nut muesli
• Cinnamon
• 1 teaspoon of honey

How to cook 

1. Peel and dice your apple.
2. Put either a pan or frying pan on the stove and put a tiny bit of oil in. I prefer a small pan as it makes it easier to stir in the honey etc.
3. When the pan is hot turn it down to medium/low-ish heat and add in your apples.
4. When your apples are half way there (probably after about 5 mins) add cinnamon to taste.
5. Cook them for a bit longer until they are soft enough and add the muesli and honey to the pan.
6. Stir while cooking it for a bit longer and serve!
7. Bon appetite!

Additional notes

• If you don’t have fruit and nut muesli, use some oats, raisins or dried fruit and nuts.

Breakfast: fruit salad

Fruit salad

A super yummie fruity and fresh breakfast, snack or lunch. When I was living in Breda as a student I would get up a little bit early every day just so I could have this. As I now have an obsession for my banana pancake breakfast and the kiwi’s over here are often very disappointing I tend to only have this on a nice weekend morning.

Ingredients (serves 1)

• 1 Apple
• 1 Banana
• 1 Kiwi
• 4-ish tablespoons of muesli. In this case prefer the muesli to have lots of nuts and the least amount of dried fruit as possible.
• 1/2 tablespoon of chia seeds (optional)

Additional notes

• Adding strawberries is deeeelicous – really, my favourite! Blueberries aren’t too bad either.