More Breakfast Recipes
I know mornings can be the hardest part of the day as a busy mum, so here are some more of my favourite breakfast recipes to brighten up your mornings!
430g cups flour
2 teaspoon yeast
2 teaspoon salt
2 teaspoon spice
2 cups dried fruit (walnuts, sultanas, apricots, pears - I like lots of nuts in mine!)
If you have a Thermomix you can mix all ingredients except fruit for 5 seconds speed 5 then knead for 2 minutes.
If you don’t have a Thermomix then mix all ingredients except fruit by hand and then knead by hand or by machine.
Prove, covered for 1 hour.
Preheat oven to 200 degrees celsius (392 F) and line a loaf tin or baking tray with baking paper.
Chop larger pieces of fruit (like apricots) quite small and mix through the dough. Knead till well combined with just enough flour so that is not too sticky to handle.
Shape into a loaf and leave to prove for 15 minutes in the tin or tray.
Put loaf in a tin in the oven for 10 mins, then reduce heat to 150 degrees celsius (302 F) and cook for another 30 minutes.
Tap the bottom of the loaf, if it sounds hollow it is cooked through.
Once cool you can slice and freeze for later if you like.
Although I’m not vegan I can definitely see the benefits of consuming fewer eggs and dairy. Plus by the end of the week, I’ve often run out of fresh food and need to rustle up some breakfast from my pantry stores. These pancakes are quick and simple and use only pantry ingredients.
300g plain flour
1 teaspoon bicarb
4 teaspoons vinegar
40g olive oil
Mix all ingredients well in Thermomix or blender, or by hand.
Heat a large frying pan with a little oil (or butter if you are not vegan!) and pour about 1/4 cup of batter and swirl the pan around to make it as thin as possible.
You can add a little more water to the batter if you prefer thinner pancakes.
Cook for 1-2 minutes on each side until golden brown and bubbly.
This is a big batch and you can keep the leftover batter covered in the fridge for 2-3 days. Mix well before using again.
Mixed Vegetable Paratha
I LOVE making bread of all kinds, and Indian bread including chapatis or stuffed paratha is MAGIC! But these mixed vegetable parathas are much easier if you are not so experienced making flatbread. The recipe is quite versatile and resilient, and like pancakes, you'll get the hang of it after cooking the first one or two.
This is one of my family favourite breakfasts. Whenever we have roast veggies I try and make a little extra so I can use the leftovers in the morning. Sometimes we also add a few cumin seeds or some finely chopped fresh coriander. You can even try it with other pre-cooked veggies like peas cauliflower.
I make this in my Thermomix and it will mash and then knead.
1 - 2 cups leftover roast veggies (potato, sweet potato, carrot, parsnip, anything!)
Equal amounts of plain flour (preferably Atta Flour)
Ghee (or olive oil) as required
Measure out your vegetables with a cup and put into a food processor. Add salt and one cup of flour for each cup of vegetables. Process until the vegetables are well mashed and combined with the flour to form a dough.
If the dough is a little sticky add a bit more flour. If the dough is a bit dry add some ghee.
Knead by hand or by machine for about two minutes.
Take a handful of the dough about the size of your fist and roll it out on a floured surface with a floured rolling pin until it is round and a few millimetres thick. This may take a bit of practice!
Cook in a dry hot pan one on the side for a minute or to until it starts to look dry but is not yet brown, then turn over and use a teaspoon to rub some ghee onto the par-cooked top. Turn again and put ghee on the other side then turn one more time so both sides get nice and brown.
Serve with natural yoghurt and spicy Indian pickle.
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