Energy breakfast

Winter is always a great time to improve your health and with the vast array of seeds and grains available you can enrich your diet by increasing your protein and omegas, and ensuring you have slow-releasing energy throughout the day, writes Alison Lambert.
 
Here are a few winter delights that have got my family through the cold mornings and kept us energised for the day ahead.

Photos: Simon Lambert
Photos: Simon Lambert
Warming porridge of oats, quinoa and chia seeds
Serves 1-2

Porridge is warming and satisfying and by adding omega rich and protein-packed quinoa and chia seeds you make a big impact on a simple breakfast.

Ingredients

½ cup oats
2 Tbsp quinoa(rinse before using)
1 Tbsp chia seeds
1 Tbsp honey
1½ cups (375ml) milk, plus extra to serve (cow,soy, almond, rice)
¾ cup (180ml) water
pinch of salt
1 tsp pure honey or maple syrup (optional but delicious)
fresh fruit to go on top
1 Tbsp of almonds, Brazil nuts etc, crushed lightly

 

Method

In a medium sized heavy-based saucepan add the oats, quinoa and chia seeds and toast lightly (3-5 minutes) or until the oats and seeds become fragrant and golden in colour.

Add the milk, water, honey and salt and stir well to combine.

Bring to the boil, reduce the heat to a gentle simmer and cover. Stir frequently and check the quinoa after about 10 minutes. If still firm continue cooking for further 5 minutes or until quinoa starts to swell and burst and the porridge has thickened.

Pour into bowls, add fresh fruit, nuts and maple syrup.

 

Homemade grain bread
Makes 1 large loaf

This is one of those wholesome loaves of bread that is packed with goodness and flavour. It also toasts beautifully.

Ingredients

¼ cup each of oats, linseeds, pumpkin and sunflower seeds, sesame seeds
½ cup hot water
2 cups luke warm water
2 Tbsp golden syrup or molasses
2 tsp instant yeast
2 Tbsp oil
4-5 cups wholemeal or spelt flour
2 tsp salt

 

Method

Place the seeds and oats in a large frypan and toast gently over a medium heat until fragrant and golden.Add the ½ cup of hot water and allow to absorb.

Mix the warm water with the syrup and yeast and mix well to dissolve. Sit in a warm place until the yeast is frothy (about 5-10 minutes).

In a large bowl add the flour, salt, oats and seeds and pour over the frothy yeast. Add the oil and mix well with a wooden spoon until combined.

Pour into prepared tin/s, place somewhere warm and allow the dough to rise until double in size (45 minutesto 1 hour).

Bake in preheated 190degC oven for 10 minutes then reduce the temperature to 180degC and continue to bake for 1 hour or until golden and a hollow sound occurs when tapping the bottom of the bread.

Cool before eating.

 

Chia pudding with dried fruit and coconut 
Serves 4

This has become a big hit in our household for breakfast and you will find it will keep you satisfied for most of the day. It makes for the perfect snack when working.

Ingredients

¼ cup chia seeds (black,white or both)
1 330ml tin coconut cream
¼ cup coconut water
1-2 Tbsp coconut sugar
1 tsp ground cinnamon
1 orange, zest
30g goji berries
30g dried cranberries
30g dried apricots, chopped

 

Method

Mix all the above ingredients together and pour into 4 glasses or 1 large dish and chill for at least 1 hour or overnight. It will thicken and set.

I like to eat mine as is but it is lovely with fresh fruit on top.

 

Buckwheat pancakes
Makes 11

Buckwheat is a flavoursome alternative to flour and the great thing is that it is gluten free. These pancakes have a deeper flavour than your average pancakes and will go perfectly with maple syrup.

Ingredients

1 Tbsp coconut oil or butter, melted, plus 2 Tbsp for cooking
4 Tbsp natural unsweetened yoghurt
2 eggs
1 tsp baking soda
½ tsp cinnamon, ground
1 Tbsp coconut sugar(or brown)
1 cup buckwheat flour
¼ cup milk (soy, nut or cow)
maple syrup for serving

 

Method

Add the melted oil or butter to a medium-sized bowl.

Add the yoghurt, eggs, baking soda, cinnamon and sugar. Beat well together until combined.

Add the buckwheat and milk and continue to mix until well combined.

Heat a large heavy-based frypan over medium heat. Add the butter and melt until frothy.

Drop spoonsful of batter into the pan and allow for spreading. Cook until surface begins to bubble (2 minutes). Flip carefully and continue cooking for a further minute on this side.

Remove onto warm plates and continue until all the mixture is used.

Serve with maple syrup and fruit.

 

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