Matcha Latte Oats

Ingredients:

• 30 gr oats
• 250 ml rice-coconut milk
• lime zest of about 1/2 lime
• 1/2 banana
• 1/2 tsp organic (!) matcha powder*
• 1/2 tsp vanilla extract
• small pinch of cinnamon

*It is quite important that you use good quality organic matcha powder since cheap varieties usually contain high percentages of pesticides

Toppings:

• small hand toasted coconut flakes
• 20 gr toasted / pecans / cashews
• coconut yogurt
• mint
• 2 tsp cacao nibs

Method:

1. In a pan, add together oats, milk, chopped banana and matcha powder.**
2. Bring to a light boil, let it simmer for about 5 minutes until thick and creamy. It is important to add the banana from the start so that it becomes soft (and the flavour becomes better too!).
3. Flavour the porridge with cinnamon, lime zest and vanilla (all to taste).
4. Stir it through so that the banana is incorporated with the oats completely.
5. Top with coconut yogurt (or low fat Greek yogurt), toasted nuts, mint, coconut and optional other fruit. 

Coconut & Cashew Overnight Oats

Ingredients:

Overnight oats:

• 1/4 zucchini (you won't taste it, to add veggies)
• 30 gr oats
• 150 ml coconut milk / rice-coconut milk 
• 1 date
• 20 gr raw cashews
• 20 gr dried shredded coconut

Toppings:

• 10 gr toasted cashews
• 4 scoops coconut yoghurt
• handful toasted coconut flakes
• 60 gr fresh coconut 
• fresh fruit

Easy Breakfast Soufflé

Ingredients:

• 1 date
• 1/2 banana
• 1 egg white + 1 egg yolk
• 2 tblsp unsweetened almond milk / low fat yogurt / coconut milk
• 1/2 tsp vanilla extract (no essence)
• 1/2 tsp cinnamon
• 80 gr your favourite fruit
• 20 gr pecans / walnuts / almonds etc.
• optional: raisins / cacao nibs

Method:

1. Preheat your oven 180-200 degrees C or get your airfryer out.
2. Whisk the egg white using a machine until firm peaks.
3. In another bowl: blend banana, date, egg yolk, milk or yogurt, vanilla and cinnamon until smooth.
4. Gently fold the egg white mixture through the banana mixture, don't overbeat or you will loose the volume and fluffiness of the egg white. 
5. Grease an oven proof dish with a little coconut oil. 
6. Gently pop the mixture in.
7. Pop in the fruit and nuts (and optional other add-ons).
8. Put the dish in the airfryer for about 5-10 minutes on 180 degrees C or in the oven for about 20-30 minutes until the top is brown coloured and the inside is still moist but not entirely wet (test it with a toothpick).
9. Eat with a little yogurt on the side. 

Breakfast Banana Lumpia

Ingredients:

Lumpia

• 1 banana (not too ripe / soft)
• 2 tsp cinnamon 
• 1 tsp coconut sugar 
• 2 spring roll sheets 
• 1 tsp melted coconut oil 
• 1 tblsp grated coconut

Sidedishes

• 60 gr coconut yogurt 
• fresh mint
• lemon zest
• 1 tblsp peanutbutter
• toasted nuts

Method:

1. Cut the banana in halves.
2. Sprinkle cinnamon and coconut sugar on a flat plate .
3. Pop the spring roll sheet in warm water for about 5 seconds until it has softened (not too soft or it will tear).Put the spring roll sheet in front of you diagonally, pop a banana halve onto the sheet and sprinkle with a bit of grated coconut. 
4. Roll the banana half into a lumpia shape. (Look up a Youtube video if you don't know how to roll a lumpia, it's easy though!).
5. Grease the lumpia in with a bit of coconut oil.
6. Roll the lumpia through the sugar cinnamon mix.
7. I baked the lumpia's in my airfryer, 5 minutes on 200 degrees C until the banana is soft and the lumpia paper is a bit crisp, but you can use an oven too (will take a little longer to bake) or if you are in a rush you can fry them in a bit of coconut oil in a frying pan (you use more fat this way but result is delicious).
8. For the sidedishes: mix coconut yogurt with lime zest and top with mint.
9. Eat the lumpia with coconut yogurt and peanut butter with some nuts on the side.

Bananaflour Pancakes with Coyo & Grilled Peach

Servings: 2 people / portions

Ingredients:

Pancakes

• 40 ml banana flour
• 1 egg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar or lemon juice
• 40 ml unsweetened almond milk
• 1 tsp vanilla extract
• 2 tsp coconut palm sugar or maple syrup
• small pinch of salt

Toppings

• 1 peach
• few scoops of  coconut yoghurt / coconut cream
• fresh mint leaves, shredded
• toasted (activated) almonds

Method:

1. Put a frying pan on medium heat, grease with a bit of coconut oil, cut the peach into slices and grill them for a few minutes until golden brown on each side, in the mean time prepare the pancake batter. Also toast the almonds.
2. Split the egg and whip up the egg white using a machine.
3. Blend all other ingredients together, gently fold in the egg white, don't overbeat or you will lose the air. 
4. Bake little pancakes on medium/low heat in a frying pan in coconut oil.
5. Keep the pancakes warm in a 50 degrees C preheated oven.
6. Top with coconut yogurt, grilled peach and toasted almonds and fresh mint. 

Golden Moroccan Oats

Ingredients:

Porridge

• 20 gr oatmeal
• 150 ml rice-coconut milk / unsweetened almond milk
• zest of about 1 orange
• juice of 1/2 orange (about 50 ml)
• 1/4 tsp turmeric
• pinch of cinnamon
• 1/2 tsp vanilla bean paste / extract
• squeeze of lemon juice 

Toppings

• 10-20 gr toasted almond flakes
• 1/2 orange, cut 
• fresh mint, shredded
• low fat yogurt
• 1 date, cut into bits
• 1 tsp of goyi berries
• 1 tsp of bee pollen (optional)
• 1 tblsp tahini (optional)

Method:

1. Put the oatmeal, milk, orange juice, turmeric, cinnamon and vanilla into a pan and bring it to a simmer.
2. Let the oats cook on medium heat for a few minutes until thick and fluffy while stirring regularly.
3. When it is done, take the oats of the heat and squeeze a little bit of lemon juice into it (the zing of the lemon is nice against the sweetness of the orange).
4. Pop the oatmeal in a beautiful bowl, top it with a nice tablespoon of low fat yogurt, quark or coconut yogurt and decorate it with almonds, orange, mint, date and optional goyi berries, bee pollen and tahini. 

Moroccan Tahini & Date Oatmeal

Ingredients:

Porridge

• 30 gr oatmeal
• 200 ml unsweetened almond milk / oat milk / rice-coconut milk
• 1 Tblsp tahini
• 1-2 date(s)
• 1/2 tsp cinnamon
• pinch of gingerbread spice
• squeeze of lemon juice
• 1/2 grated apple

Toppings

• scoop of low fat yogurt / Greek yogurt
• 20 gr toasted pistachios 
• hand of pomegranate
• toasted sesame seeds, optional
• fresh mint, shredded

Method:

1. Blend together tahini, date, cinnamon, gingerbread spice and the milk.

2. Add the milk with the oatmeal and a pinch of salt in a pan and bring it to medium heat.

3. Let the oatmeal simmer for a few minutes until thick and fluffy, stir regularly.

4. When ready, stir through the grated apple and a bit of lemon juice to lift up those sweet flavours.

5. Pop the oatmeal in a bowl and top with fresh and thick low fat yogurt, pomegranate, toasted pistachios and optional sesame seeds and mint. 

Sweet Potato Pancakes with Passionfruit & Creamy Coconut

This recipe has been in my head for over a year. Can you believe it? Every time I wanted to make it I had either no sweet potatoe, coconut yoghurt or passion fruit. But finally here we are and how good was this sunday breakfast!

These are some of the fluffiest pancakes I ever made. To have them like the ones I made it is essential that you whip up the egg whites until firm! This gives you fluffiness to the max. 

I like to make them not too sweet, since I eat them with rather sweet toppings such as coconut yoghurt. If you prefer sweet pancakes (super good but more sugar is less healthy, keep in mind) either add more maple syrup to the batter or top them with a bit of maple syrup. 

I topped the pancakes with my yellow vanilla-cashew cream on which I am still working! Recipe will follow soon. 

Feel free to top your potato pancakes with anything else! (Smoked salmon, avocado and cottage cheese works really well)

Enjoy baking and eating!

Servings: makes 2-4 portions (you can store the pancakes in the fridge to eat later or freeze them)

Ingredients:
Sweet potato pancakes:

• 100 gr cooked sweet potato (not the skin)
• 50 gr wholegrain spelt flour / brown rice flour
• 1 tsp baking powder
• 100 ml coconut milk / unsweetened almond milk / rice-coconut milk
• 1 egg, split
• 1 tblsp maple syrup / rice syrup / honey
• 1 tsp vanilla bean paste / extract (don't use essence)
• 1/2 tsp cinnamon
• pinch of salt

Coconut & Passionfruit topping:

• few spoons of coconut yoghurt / coconut cream
• 2-3 passionfruits
• vanilla (optional)
• squeeze of lemon juice (optional)
• toasted coconut
• toasted cashews 
• a few shredded mint leaves
• small drizzle of maple syrup

Method:

(You should have peeled the potato, cut into cubes and cooked it for about 10 minutes in enough water until the potato is soft, or prepared it in the oven/microwave.)

Blend the sweet potato until smooth using a blender (or use a fork and mash it). Add milk, egg yolk, maple syrup, vanilla and salt and blend again.

Stir in the spelt flour, baking powder, cinnamon and mix until combined.

Beat up the egg white until firm peaks.

GENTLY fold in the egg white with the pancake batter. The egg white adds air and fluffiness to the pancakes, if you overbeat the batter you will loose this air. Stir carfully until just combined.

If you want to keep the pancakes warm: put them on a plate and place it in a preheated oven 50-100 degrees C until serving.

Top with toppings: my favourite one for this recipe is coconut yoghurt (you can stir a bit of vanilla and lemon juice through it), toasted coconut and cashews for crunch and amazing flavour, fresh passion fruit (or any other fruit), fresh mint leaves and a mini drizzle of maple syrup. 

Protein Pumpkin-Pie Porridge with Puffed Pumpkinseeds & Pecans

Protein Pumpkin Pie Porridge with Puffed Pumpkinseeds and maple roasted Pecans. I guess I just broke the record for recipe with most P's. Congrats to me. 

No seriously my friends, this has been one of the best oatmeals I have had in ma life.

By adding pumpkin to your breakfast you're not only eating veggies for breakfast (mum will be so proud of you) but you are also getting the most beautiful oatmeal flavour wise (it's sweet) and structure wise (it's fluffy).

The egg white binds the porridge together and adds protein. The puffed pumpkin seeds add great texture and I love their roasted flavour. The maple roasted peccans? Get them far away.
They are so yummy they are not safe around me.

Your toppings can also add to the protein level: by choosing a (low fat) high protein type of yoghurt such as Skyr, Greek yoghurt or quark for example. Flavourwise it is not neccesary to add the mixed hemp- / lin- / chiseeds but again: these add protein just like the pumpkinseeds, nutbutter and roasted peccans.

Happy cooking guys.

Love,

Fleur

Ingredients:

 Porridge:

• 30 gr oats 
• 1 egg white 
• 1/2 - 1 date
• 75-100 ml coconut milk
• 100 gr cooked / roasted pumpkin 
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamom
• 1/4 tsp pumpkin spice / gingerbread spice
• 1 tblsp (mixed) hempseeds / chiaseeds / linseeds (optional)

Puffed Pumpkinseeds:

• handful of pumpkinseeds

Candied pecans:

• 20 gr pecans
• 2 tsp maple syrup
• 1/2 tsp coconut oil

Add-ons:

• 2 scoops of low fat Greek yogurt / Skyr / low fat quark / coconut yogurt
• handful toasted coconut chips
• 1 tblsp all natural  almond butter / peanut butter

Method:

Add the pumpkin seeds to a dry (no oil) frying pan on medium heat. Bake the seeds for about 1-2 minutes until you hear them pop. Take of the heat and let them cool down (roasting the pumpkin seeds gives an amazing flavour!)

To make the candied pecans: add pecans and coconut oil in a frying pan. Roast them for about 10 minutes on low heat until golden and beautiful roasted. (Make sure the nuts are covered equally with coconut oil when it has melted).

Take the nuts of the heat and add maple syrup to the frying pan. Shake it around until all the nuts are coated with the syrup. Let the nuts cool on a clean surface (not in the pan or they will burn).

To make the porridge: blend the milk together with the date and cooked/roasted pumpkin. 

Add to a pan together with the oats, cinnamon, pumpkin spice, vanilla and optional seeds. Bring to a soft boil stirring regularly and let it bubble for about 1-2 minutes.

When nearly done: add the egg white and keep stirring for a minute more until the egg has mixed completely with the oats and has cooked through (you should see bits of cooked egg white, no more see through egg). You should have a beautiful thick and fluffy oatmeal.

Pour in a bowl or a deep plate and top with Skyr (or other low fat / high protein yogurt), puffed pumpkinseeds, maple pecans and optional toasted coconut flakes and nutbutter. 

Almondmilk Almond Porridge with Almondbutter, Almond Yoghurt & Maple Almonds

Oh my god. I have had the idea for an almond themed porridge in my head for a very long time. It started simple, with normal oat-based porridge cooked in almond milk as a base, topped with some nice simple almonds. But the idea grew bigger and bigger and turned out into this EXTREME ALMOND PORRIDGE galore.

I love it.

By boiling the almond flour you get a beautiful fluffy porridge structure, the egg white helps to bind all of it together, improves the thick fluffness and adds protein. It looks exactly like normal oatmeal!

You can add any fruit you like but if you make this porridge in winter time, add persimmon! They are big, juicy and cheap at the moment and go great with all of the almond flavours that are going on.

Almond butter and those addicting maple roasted almonds are a great topping but in my opinion the real stars that make this dish are the almond yoghurt and almond extract:

I'm using Abbot Kinneys newest addition: Almond Start. It's yoghurt that is made from actual almonds (wait, what, how?! Made by combining ground almonds, water and yoghurt cultures and bacteria you get almond yoghurt). I recommend using the same yoghurt or any other actual natural made almond yoghurt. So no almond flavoured yoghur  that is usually stuffed with added sugars.

While shopping in one of my favourite cooking shops I stumbled upon the amazing assorment of Nielsen Massey. They make beautiful natural extracts (buy online / cooking shops / good supermarkets) of orange, coffee, mint, lemon etc. The bottles are quite expensive (about 7 euros for a 60 ml bottle) but you only need a very little amount of it so you can use it many times. The taste is absolutely worth it. This almond porridge tastes good without it but if you want actual almond flavour you need this in your life.

Not persuaded yet? It tastes like marzipan. There.

p.s. if this porridge is too extreme for you, use normal oats to make the porridge and skip the almond extract. Not reccomended though!

Love,

Fleur

Ingredients:

Almond Porridge:

• 1 tblsp almond flour 
• 20 gr shredded coconut
• 1 egg
• 100 ml unsweetened (roasted) almond milk
• 1 tsp maple syrup
• 1/2 tsp natural almond extrac
• good pinch of cinnamon

Toppings:

• 1 heaping tblsp almond butter
• fruit, of choice
• 100 gr natural (Abbot Kinneys) almond yoghurt 

Almond brittle:

• 20 gr almonds
• 1/2 tsp coconut oil
• 2 tsp maple syrup

Method:

To make the maple roasted almonds: add the coconut oil and almonds in a frying pan and roast for approx. 10 minutes on low heat until golden. (Make sure the almonds are equally covered with coconut oil when it has melted).

Add the maple syrup to the pan and shake it around until all of the almonds are covered with it.

Take the almonds out of the pan immediately and let them cool down.

To make the porridge: add milk, almond flour, shredded coconut in a different pan, put on medium heat and bring to a soft boil stirring regularly.

When it has thickened a little bit, add the egg white. Stir until the egg white has combined with the almond porridge and is completely cooked through (you should not be able to see any uncooked egg floating around any more).

Take the almond porridge of the heat. Stir cinnamon, maple syrup and almond extract through the porridge. Taste, add more maple syrup if not sweet enough.

Top with maple roasted almonds, almond butter, fruit, almond yoghurt and optional more cinnamon. 

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Baked & Loaded Sweet Potato Breakfast

Eating veggies for breakfast? Yes please.

You can make endless variations with this recipe here! Use whatever is in season and whatever you have hanging around in your kitchen cupboard.

Think about using different kinds of yoghurt, nuts and fruit. You can even add some dried fruits such as raisins and dates... Super good as well.

Have fun with this recipe!

 


Servings: serves 1

Total time: + 40 minutes

Bake time: 30-40 minutes
Prep time: 10 minutes

Ingredients:

• 1 medium-big sized sweet potato (200-300 gr)
• few scoops of low fat quark / low fat Greek yoghurt / coconut yoghurt
• pinch of cinnamon
• 1 tblsp natural peanutbutter / almond butter
• 20 gr almonds / peccans / walnuts / cashews / pistachios
• mixed hempseeds / flaxseeds / chiaseeds / cacaonibs / goyiberries (all optional)
• 1 banana, sliced (or other fruit)
• small handfull of toasted coconut flakes
• few mint leaves, chopped
• 1-2 tsp maple syrup

Method:

1. Wash the sweet potato, leave the skin on.

2. Poke some holes in the sweet potato using a fork (this prevents the potato from exploding in the oven).

3. Bake the sweet potato in a preheated oven at 175-200 degrees C for about 30-40 minutes until the sweet potato is soft inside. 

*Tip: I baked the sweet potato the night before while preparing dinner because I usually don't have so much time in the morning. If you do this: heat the potato again in the morning in the microwave.

4. Slice the potato lengthwise halfway through.

5. Stuff the potato with the sliced banana, nuts, mint, seeds and scoop the yoghurt and nutbutter on top and drizzle maple syrup all over. Sprinkle the sweet potato with cinnamon and enjoy. 

Canadian Style Steel Cut Oat Maple Porridge & Peccans

Oh Canada, I think I loveeeee ya. I has been a week now since I'm back from maple syrup country, my second visit to British Colombia (Vancouver and Whistler) was a blessing. I had such a good time. I must say that I really like the Canadian quisine! It is very wholesome in my opinion with good grains, fresh fish, loads of dried fruits and nuts and of course that amazing Canadian maple syrup. 

For me this is porridge Canadian style to the max.. Everywhere I went and ordered porridge for breakfast this is what it looked like more or less with dried cranberries and raisins and of course that golden maple syrup.

Another feature that I found striking about porridge in Canada: everywhere I went they served steel cut oats instead of regular oatmeal or oatflakes. Which I love and what you can't really find in the Netherlands (yet).

Enjoy guys, i'm sure you will because this is a treat!

X Fleur

Ingredients:

• 40 gr steel cut oats (or use regular oatflakes / oatmeal)
• some water (see method)
• 150-200 ml unsweetened almond milk (or use soymilk, rice-coconutmilk. water)
• good pinch of cinnamon
• small hand dried cranberries
• small hand raisins
• small hand fresh forest berries (or blueberries)
• 30 gr peccans
• 1 tsp coconut oil
• 1 tblsp Canadian maple syrup
• small dollop of thick low fat (Greek) yoghurt

Method:

Put the steel cut oats in a bowl and cover with water. Put the bowl in the fridge and let the grains soak overnight (this will short the cooking time but it is not neccesary if you forgot to do this)

Next morning, drain the oats and give them a quick wash until the water runs clean. Add to a pan with the milk and let it cook on medium heat for about 10 minutes or until the oats are properly cooked (if you are using normal oats, prepare them how you normally would in the microwave or on the stove).

Melt the coconut oil (I use the microwave) and mix it with the peccans and 1 tsp of the maple syrup.

Roast the peccans on low to medium heat in a frying pan until golden (be careful they don't burn!) When they are done, take off the heat and let them cool (they get crispy when they cool and taste better than when eaten hot). (You could also roast them in the oven: about 10 minutes on 175 degrees C).

When the porridge is cooked, add a good pinch of cinnamon and the other 2 tsp of maple syrup.

Pour the porridge in a bowl and top with dried cranberries, raisins forest- or blueberries, peccans, small dot of thick low fat yoghurt and additional cinnamon.

Sunshine Curcuma Coconut & Cashew Oats

I think this is a super winter breakfast bowl. It is warming and healing (thank you curcuma) but also very uplifting and refreshing due to the beautiful yellow colour (again thank you curcuma) and slight acidity of the lemon, while remaining very sweet (thank you date).

Curcuma is one of the most healthy spices you can find. I add it after prepairing the porridge in order not too lose any nutrients by heating it. Be careful not too add too much or your porridge will taste bad though.

Sunshine in a bowl, enjoy.

X Fleur

Ingredients:

Porridge:

• 30 gr oats or oatflakes
• 150 ml coconut milk / rice-coconutmilk
• 1 tblsp unsweetened dried shredded coconut
• 1/4 tsp ground curcuma (tumeric)
• 1 date
• squeeze of lemon juice
• a bit of lemon zest of an organic lemon (optional)

Toppings:

• handfull of raspberries /strawberries /blueberries /blackberries or cherries
• 20 gr cashews
• few mint leaves, shredded
• hanfull of coconut flakes
• few spoons of either low fat Greek yoghurt / quark / coconut yoghurt  or coconut cream
  
  

Method:

Toast the cashews and coconut flakes in a dry griddle pan (no oil) on low heat (or use the oven: about 10 minutes on 175 degrees C)

Blend the coconut milk and date using a blender or cut the date in very small pieces. 

Prepare the oats as you normally would on the stove or microwave. I like to boil the milk and oats together in a pan on the stove until the porrdige is creamy.

Take of the heat or out of the microwave and stir through the ground curuma, shredded coconut, lemon juice and optional lemon zest

Top with toasted cashews, coconut flakes, berries, mint yoghurt and some additional shredded coconut